Been a while since I've made a square pan pizza, so I dusted off the lloydPan this weekend. It's hot as fuck so I figured I might as well preheat the house to 500°F too.
Overall I'm really happy with how it turned out. The cheese edge caramelized nicely, the crumb was light and airy, and the bottom stayed crisp.
A few things I'll tweak next time:
- Ease up on the garlic in the sauce. I'm pretty sure I'll still be tasting that shit for weeks.
- Cold ferment the dough for 24 – 48 hours for a little more flavor, and probably use a bit less dough.
- Spread the sauce a little more evenly. Between the chunky application and the garlic face slap it overpowered the pizza a bit.
Still, I'd absolutely make this again. Looking forward to dialing it in.
by Simian123