I tried making a traditional pan tonight. I have previously made a cast iron pan. Main difference I found was I got very little if any crisp/Browning on the bottom. I still got the crispy top edge. The bite was considerably softer. I added a little more sauce to compensate for the thicker crust. Suggestions?
by emptykeg6988
2 Comments
Bake closer to the bottom of the oven and switch the oven to a higher temp at launch so that the bottom element is on full blast. Move the pan to the middle maybe halfway through the bake if it’s getting too dark on the bottom.
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