Pan Fried Sicilian Pizza feat. Lloyd Pans

[@bobpattison1739]

You reference LoL white cheddar, but when I go on LoL’s site they only show white sharp cheddar . I guessing there might be a difference. Can you clarify?

[@r.llynch4124]

Most pizza shops that do this Sicilian style do 24-hour room-temperature bulk fermentation then a room-temperature rise for 8 hours in the pan, then par-bake without sauce for later sales. Ceresota flour is great for this and you can also use Crisco in the dough instead of olive oil.

[@tc8091]

White cheddar???