By Tuesday of last week, I at long last was able to pull off pizza, with our faithful and easy deep dish skillet approach as cleverly conceived of by culinary guru J. Kenji Lopez-Alt. The dough turned out especially hearty in flavor and terrific in chew (as the pie gods ordain!), the saved homemade sauce had just enough zing, the melted cheese lay about in a well-managed balance, and the pepperoni occupied their proper population density stations. Its goodness called for eating two or seven more slices but my more disciplined appetite exerted a moderating maintenance of rash desires.
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]
Sauce loosely drawn from "King Arthur's Detroit-Style Pizza," from King Arthur Baking and inspired by SeriousEats.com. See also the accompanying blog post, "A Pair of Pan Pizza Recipes," by PJ Hamel. [Published 18 June 2019]
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