Re: Post a Pic of Your Pie – Daily Update

It looks great. One thing you can do is what John Arena of Metro Pizza in Vegas does with his Sicilian, is take it out of the pan when done and put it back in the oven directly on your stone or steel for 20 seconds. That gets rid of any extra moisture. Then I would then .put it on a cooling rack a minute or two before cutting. I don’t have to do that with mine. I use a Lloyds pan and bake it on  a 3/8″ thick, 16″ steel. and I use a lot of oil in the bottom of my pan (I use 1/3C of olive oil in my 12×16 in Lloyds pan.

Thanks, I cooked that one on a sheet pan on my 3/8 steel @ 515 degrees with about 3 tbsp of olive oil.  I think I’m gonna try the Lloyds pan being that I have the same one you mention.  What temp and how long is your bake?  Thank you!