Very happy with these. They will make excellent Brooklyn style Sicilian pizzas! Log in or register to post comments Not yours but the pizzas! ( no R rated material). 🤪😳 Log in or register to post comments Log in or register to post comments I get mine a bit browner but otherwise they look almost exactly like mine. c Log in or register to post comments For the second bake, the par baked base is put into the pan with a good amount( 2 Tbs - 3 Tbs) of oil. Olive, avocado anything that has a high smoke point. Basically the pie will fry in the pan and be on one nice and crisp! Log in or register to post comments I use cold butter on the pans and they get very crisp as well. My dough has EVOO in it but not excessive amounts. Nice that so many methods work. 🙏 Log in or register to post comments I use vegetable shorting . In helps stick the dough to the bottom without bubbles. Log in or register to post comments I never put the pizza back in a pan after topping it. I put it right on the rack with a sheet pan beneath to catch drips. They get very crisp. We have different methods and it’s nice to see how much variation still achieves a great outcome. Cheers! Log in or register to post comments
I get mine a bit browner but otherwise they look almost exactly like mine. c Log in or register to post comments
For the second bake, the par baked base is put into the pan with a good amount( 2 Tbs - 3 Tbs) of oil. Olive, avocado anything that has a high smoke point. Basically the pie will fry in the pan and be on one nice and crisp! Log in or register to post comments
I use cold butter on the pans and they get very crisp as well. My dough has EVOO in it but not excessive amounts. Nice that so many methods work. 🙏 Log in or register to post comments
I use vegetable shorting . In helps stick the dough to the bottom without bubbles. Log in or register to post comments
I never put the pizza back in a pan after topping it. I put it right on the rack with a sheet pan beneath to catch drips. They get very crisp. We have different methods and it’s nice to see how much variation still achieves a great outcome. Cheers! Log in or register to post comments
Not yours but the pizzas! ( no R rated material). 🤪😳
I get mine a bit browner but otherwise they look almost exactly like mine. c
For the second bake, the par baked base is put into the pan with a good amount( 2 Tbs - 3 Tbs) of oil. Olive, avocado anything that has a high smoke point. Basically the pie will fry in the pan and be on one nice and crisp!
I use cold butter on the pans and they get very crisp as well. My dough has EVOO in it but not excessive amounts.
Nice that so many methods work. 🙏
I use vegetable shorting . In helps stick the dough to the bottom without bubbles.
I never put the pizza back in a pan after topping it. I put it right on the rack with a sheet pan beneath to catch drips. They get very crisp.
We have different methods and it’s nice to see how much variation still achieves a great outcome. Cheers!