This was just another Sicilian pie made Tuesday. I like the bottom crust browning better. It is hared to know exactly when to pull these pies out of the oven, and can’t really time the bakes in accuracy because my deck oven temperatures fluctuate because the doors are opened and closed many times. I don’t know how I did it on this pie, but the bottom crust was evenly browned. I also added the blend of grated Parmigiano Reggiano and Romao that I had purchase at Bova under the sauce. I liked the addition of the grated Parmigiano Reggiano and Romao cheese.
I think I have found the best methods for me to get a nice moist crumb and a decent crunch to the bottom of the crust in a steel pan.
The one close-up shot I tried to edit, in real life looked to me to be something like a bubble man trying to eat the pizza..lol!
Norma
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