If you haven't yet discovered the pan pizza, stop what you're doing right now. You NEED it in your life. The pan pizza is not like the others. In fact, I'd argue that, if properly executed, it has the best elements from every pizza out there. On one hand, you have the cheesy deliciousness you'd look for in any pizza. On the crust, you've got deep caramelization from the sugars in the tomato sauce and the cheese near the edges. And, of course, the dough (depending on what you use) provides a fantastic flavor and chewiness.
As promised, you smashed that like button on the previous video so I've made you the best pizza one can possibly dream of. On a separate note, I want to pause for just a moment and thank everybody for helping us pass through the 2.25 million mark. I want to be clear that I don't look at this as a number -- truly. Rather, it's a massive group of people who love food, and I'm just so incredibly grateful to each and every one of you.
Dough Recipe: https://bakingsteel.com/blogs/news/72-hour-pizza-dough
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