A few stray thoughts on the personal pan pizza at home.
A 9" pan works out to something a little bit too big for personal pizza consumption. The Falco Pan pizza recipe divides out to 6 PPP in 9" pans. I would be interested in trying in a slightly smaller pan, and making it come out to 8 PPP per dough recipe. Also splits of dough into 2, 4, 8 etc are always easier to manage than splits that do not work out into powers of 2.
The next time, I might try cooking the pie on a preheated Baking Steel to get the bottom crisper.
Finally, an exciting possibility is that one could make these pies ahead, I think, and stash them in the fridge until ready to cook.
Alternatively, one could make these up, cover w/ press n seal, and deliver to friends/neighbors to cook at their leisure. In which case some one way aluminum pie plates would be good.
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