I saw it in the theater and loved it then. Still do.

Surprisingly thin, I’ll compare next time.

I’d always used half the dough recipe per pizza, so couldn’t get them that thin until now.

Dough recipe is here:

https://www.gimmesomeoven.com/no-knead-bread/

One pizza uses a third of the dough.

I added 1 tablespoon diastatic malt powder, two tablespoons olive oil, garlic, and Italian seasoning to the dough.

Plenty of olive oil in the pan so that the crust will fry well.

On the dough, red pepper flakes, italian seasoning, parmesan, then generic jarred pizza sauce, mozz, pepperoni, and finally cheddar.

Baked at 550F for 15 minutes.

It may be the best pizza I’ve ever had, certainly the best I’ve made.

Bottom Crust: