This style of baking yields a thick, rectangular pizza, characterized by a light, airy crumb and a crispy bottom crust. It typically involves a long fermentation process, often using a high-hydration dough, and is baked in a sheet pan, frequently an aluminum one. The resulting pizza exhibits a notable contrast between the soft interior and the crunchy exterior. Examples include variations with simple tomato sauce and mozzarella, as well as more elaborate toppings like roasted vegetables, sausages, or cured meats.
The importance of this method lies in its ability to produce a consistently high-quality product, even when preparing large quantities. The long fermentation enhances the flavor and digestibility of the dough. Benefits include a relatively forgiving process for home bakers, allowing for flexibility in timing and technique, and a satisfying textural experience for consumers. Its historical context reflects a practical approach to feeding many people efficiently and deliciously, tracing its roots back to bakeries and pizzerias focused on volume and affordability.
