Why I Oughta...

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).   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.  

As I continue to hone my craft, I'm learning that there are a few category-wide characteristics of Bar Pizza.  Those are things like: perfectly round, crisp, holds a good amount of toppings.  But, in looking at some of the other 'touchstone' pizzas out there, there's something else that seems to exist.  Pockmarks.  Look at this photo of a pizza from Colony Grill .  Pockmarks, for sure.   As part of the class from Slowrise, they provided a cheese blend that, when combined with the right heat in the oven, leads to those pockmarks.  At least, I think it is the cheese blend - that includes cheeses that oil-off at different points that cause the pockmarks to show up.  Some of my initial pizzas that I pulled out of the oven were showing signs of these pockmarks, but I wasn't able to reproduce them all across the top.  Until this past weekend.  I was using an away-from-home oven, set to more than 500 degrees.  And I pulled out pizzas ...