We had guests for dinner on Friday night and they were kind enough to bring a book as a nice gift - Pizzarium!
I couldn't wait to bake a pie even though we had pizza on Friday night - you know, the old fashioned, boring round kind.
So, I tried to follow the directions as closely as possible. Based on this thread, the thickness factor is .133, with a 700 gram dough in my new 30 cm X 40 cm Paderno pan that I just seasoned a couple of weeks ago.
On half the pie, we put cherry tomatoes that had been coated with olive oil and salt, grated mozzarella, sausage and mushrooms (leftovers from Friday - waste not, want not). The other half was blanched, then chopped, the pan fried broccolini with pancetta, florets on top along with orange zest and grated manchego cheese.
The broccolini side rose higher with bigger holes since the stuff all went on after the dough came out of the oven. The tomato, cheese, etc size still had nice holes and a nice rise, but not as much.
All good, we will do this again. It seems like one of these pies is ideal for an appetizer - small squares at room temperature when the get together begins.
We both loved it but this will not replace or even displace those old fashioned, round, boring round pies.