Here's a pie from this afternoon. Once the dough was stretched to size, I topped it with some canned peeled tomatoes & EVOO and placed it into the pan. From there it went on the bottom rack. After a few minutes, I added some sliced garlic, chunks of peeled tomatoes and more oil, and set it up top close to the broiler. Out of the oven, I let it cool for a couple of minutes then added some slices of smoked mortadella. No cheese. I remember I had made a chilli paste yesterday, so I got that out and spread some liberally on top of the mortadella.
Pie made with Brazilian AP flour. I followed to a great extent G.Bonci's recipe, with some of my own changes (grapeseed oil and CY).