can anyone give me guidance on lacing? after letting the dough rest in the pan, i press it out to the edges but then the sauce / cheese doesn’t get in there for the lacing.
Try par baking the dough first and it’ll shrink a bit creating a gap you can then fill with cheese. Use grated low moisture cheese which will melt and hold its height without sliding down under its own fat when that renders out.
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Try par baking the dough first and it’ll shrink a bit creating a gap you can then fill with cheese. Use grated low moisture cheese which will melt and hold its height without sliding down under its own fat when that renders out.