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.”
The front cover of "Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]". Reprinted with permission from Perfect Pan Pizza by Peter Reinhart, copyright © 2019. Photo credit: Johnny Autry. Published by Ten Speed Press, a division of Penguin Random House, Inc