Test Bar Pie in The June Oven - February 2026

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I ran a test bar pie in the June Oven over the weekend.  I greased the BOTTOM of the pan (something I've begun to do) and the results were great.  500 degrees for 9 minutes.  A crispy, blistery-y bottom.  See below for a peek at the undercarriage of this 12" pan-baked bar pizza (aka Roller Rink pizza).  

bar pie undercarriage

The 12" pan fit perfectly in the June Oven.  So, that's great news.  

The one issue with greasing the bottom is that it leads to shrinkage.  I've been using a bead of Crisco around the bottom of the pan walls as a sort-of 'paste' to keep the dough pinned against the edges.  When I don't grease the bottom, the pizza doesn't shrink at all.  But, when I grease the bottom, the whole thing comes free from the walls and shrinks down a bit in all directions.  

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