Today, I made a couple of Sicilian pies - my first tries. The first pie came out ok, but a little too unbalanced - done more on the top than the bottom. I made the second one with the pan on a lower shelf with a preheated stone under that.
Although the top and bottom were still not completely balanced - much better. The flavor was terrific. A little bit on the soggy side and I should have brought the sauce and cheese close to the edges (no need to have a ginormous crust going all around).
But, we loved it.
Still not the same as the pies I grew up with in NY but a good start. My WFO is going to get jealous if I neglect it so I will need to pay attention to that.
Seems like I "need" to buy a new pan, too!
I will do this again.......