Last night, I tried something I've never tried before:
Pan pizza - with a dough from Ken Forkish (overnight pizza dough). I didn't quite get the stretch I wanted; his recipe called for a 9" cast-iron - this is a larger pan, but the closest I had.
It was very good, topped with smushed Bianco tomatoes, some shredded mozzarella, and Parmesan. (Here's a tip - don't touch the pan).
Also did another flatbread at the same time, in a sheet pan, in order to stretch it further and make it thinner. Didn't use any mozzarella on the rectangular one, just tomatoes, oregano, and some Parmesan.
Not bad...
