i made it in our 8x8” pan - very tasty with just dough, cheese, and sauce. Definitely want an encore.

https://cimg2.ibsrv.net/gimg/www.fly...238f52263.jpeg

Somewhat different to the original theme, an Italian pizza bianca with potatoes, prosciutto crudo, figs and some honey drizzled on top is amazing. Sort of a light version of an Alsatian Flammekueche (and much nicer).

Gorgeous Bianca pizza. So ace.
I’m going to try and make Detroit style pizza again tonight. I have to be careful with timing and I’ll see if my spouse wants one Bianca style.

We have a local place that has a pizza called Some Like It Hot. Soppressata, bacon marmalade, mozz, basil, and a choice of regular honey or habanero honey. Sweet and salty and savory all at the same time. So good.

That sounds amazing!

Have you tried making Lou Malnati's yet? You have mentioned a few times that you have considered ordering it online.

We ordered some Lou Malnati's and ate it while we watched Hamilton on 7/3. Not quite the same as eating it in the restaurant, but it came out pretty good. Definitely recommend ordering if you like chicago pizza.

Gaobest has had it a few times I assume . Since he likes to make pizza i was wondering if he would try to duplicate it.
i have had the frozen & shipped one...very good.

I’ve only had it fresh in restaurants. Always thought it was pretty good. I’m a bit dubious on the frozen ones. Interesting that you like it. Always good to have a first hand report.

You are assuming Honey is a sauce, and not a 70s or 80s adult film actress ;)

But less seriously, honey and cheese go well together. But somehow when it is on a round large warm crust instead of a small room temperature cracker, it is icky? (Same with those who will eat a pineapple / sweet glazed ham and it is ok in a sandwich, between two slices of bread, but if you put it on a round warm crust and call it Hawaiian Pizza, somehow the sky has fallen.)

It comes in a fairly heavy duty disposable pan. You take it out of the pan, dry out any moisture in the pan, and then oil the pan before putting the pizza back in. Then you bake it. It gets the crust really crispy like if you were at the restaurant. When you can't get to Chicago, the frozen ones work to satisfy cravings. I have 2 left in my freezer.

Liked it...didn't love it. But I am more of a NYC pizza girl or Detroit.
They do a good job of freezing it and comes with good reheating instructions.
For my birthday someone gave me frozen Brooklyn Brick oven pizza slices...the come packed in dry ice and each slice is individually shrink wrapped & I heat it on the grill. I think I am down to 3 or 4 slices still in the freezer.

not yet and I could use my italian tart pan which I use for making quiche.

I love Lou’s in Chicagoland and have only had it carryout - never at the actual restaurant. Sad.

I’ve been tempted to get it via Goldbelly but never did.

I did get it carryout in Chicagoland for both pizzas, pasta, and salads. Yummy. It’s really great.

but probably last had it in 2018! For my 2019/2020 visits, I had different carryouts!

When I saw it being made (version of it) they used a springform pan. Your tart pan must be deep. Go for it!

I can often get to Phoenix or Scottsdale, the closest two Lou’s locations. No need for frozen, or schlepping to Chicago, me thinks.