Used the Jets recipe previously posted on here, by weight with 82% hydration, risen in Loyds pans, 50/50 blend of mozzarella and Monterey jack, veggies, homemade fennel sausage, sauce on top, based on Pequod's sauce with a whole onion, roasted garlic, and whole peeled SMTs. No serving pics as we ate it out at a camp, but had some good reviews. Only issue I have with the in-pan method is some sticking on the walls of the shallower long pans, as the EVOO stays on the bottom of the pan and doesn't coat the sidewalls very well
by stulti_auri