Or if you’re from there, “Sahth Shawh Bah Pie.”
Thought I’d try something new. Very easy homemade dough, 4½ hours total proofing. The trick is to grease the pan with solid shortening; it just helps get the bottom crisp.
Bake it wicked hot (550F), when the crust is browning, take it out of the pan and finish on a stone. Made two 10" pies.
All credit to Sam The Cooking Guy. He used a bunch of fancy toppings, but pepperoni, shrooms, and basil remains my wife’s fave.
All measures American.
2 cups + 2 tablespoons flour. ½ cup + 1 tablespoon water. ⅛ teaspoon yeast. ¾ teaspoon kosher salt. Dash olive oil.
After kneading, proofed it for 3 hours.
I put my pizza stone on the middle shelf. Baked in pans on the bottom shelf at 550F, then removed from pan and finished on stone.
Thanks!