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Pizza In All Its Iterations


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Last night I tried something I'd not tried before:


Pan pizza - with a dough from Ken Forkish (overnight pizza dough).  I didn't quite get the stretch I wanted; his recipe called for a 9" cast-iron - this is a larger pan, but the closest I had.  It was better than I thought it would be; topped with smushed Bianco tomatoes, some shredded, bagged mozzarella, and Parmesan. (Here's a tip - don't touch the pan after it comes out of the 500℉ oven).

Also did another pizza flatbread at the same time, in a sheet pan, in order to stretch it further and make it thinner. Didn't use any mozzarella on the rectangular one, just tomatoes, oregano, and some Parmesan.


Also not bad.


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