I made a pie using Peter's Greek MA#1 formulation from above. This is my first time making pizza in a pan like this. The pie turned out well, but not nearly like the visions (of grandeur) that I had going into this haha!
I baked at 500 F on a stone on the bottom rack for 7 minutes, and then moved it to the top rack for about 5 minutes more to encourage top browning. The top looked fairly brown around the edges, but I was afraid that I was overcooking the bottom crust, so I took it out. Unfortunately, I had WAY TOO MANY toppings, and the pie wasn't cooked as much as I thought it was. The crust was cooked, but not really browned and certainly not fried. Next time I am going to put on way less toppings (I've been good lately about being light on the toppings, but I guess I was deceived by the appearance of the pan haha)
Another problem I had was handling the hot pan - it's nearly impossible without one of those special gripper things! A guy could burn his arm off if he slipped whilst trying to maneouver the heavy pie out of the oven using a slippery pot holder and doller store tongs.
I applied the sauce and cheese to the edge, hoping for a nice carmelized edge. These did caramelize well, however they just ended up sticking to the side of the pan and didn't make it out with the rest of the pizza. Does anyone have any tips for avoiding that? I did oil the pan with olive oil, however it sat for 2 hours while the dough was rising and I'm afraid it ran down the sides. Next time I'll oil them again before dressing the pizza.
i'll put up some pics later tonight or tomorrow.