Generally followed a Serious Eats recipe...some observations
- Increased volume of dough slightly
- Allowed ample time for rise in mixing bowl, then again in an oiled pan
- Blended sauce so that is is not as chunky, 3 rows of sauce
- Pepperoni, Boards Head with hog casing always the last layer to get them cupped and crisp. While some appear burnt, it added to the flavor.
- Made with Brick cheese 2x, then used Muenster and Monterrey (75/25% mixture) cubed cheese. I'll give the edge to the brick cheese but Brick is hard to find / expensive. Muenster and Monterrey are fine and close enough.
- These pies are gut busters and absolutely delicious, great style. Burnt edges are prime real estate.
- Settled on 475 degrees oven for about 20 ish minutes, using a baking steel underneath.
