For some pizza obsessives, an ideal pie might involve a wood-fired oven and an ultra-thin crust. But there’s a growing interest in pizza that’s baked in an oven and cut into thick, doughy squares. Sometimes there’s ample layer of golden-brown cheese that’s baked to the edge of the pan.
Peter Reinhart is a baking expert and educator. He’s passionate about pan pizza in all its forms, from Detroit style to Sicilian squares to focaccia. He’s even written a how-to, called “Perfect Pan Pizza.”