Cheesy Pan Pizza

One of the keys to making a great pan cheese pizza is ... cheese! Way more than you’d think. And good cheese. You’ve got all this dough because it’s a pan pie, and because you have so much dough, you want a ton of cheese. You get this pool of molten cheese that’s brown and crusty but liquid and stretchy underneath. The other thing is simplicity. A little more of a seasoned sauce because there are no toppings—some spice, maybe garlic, oregano, and Parmigiano-Reggiano. That’s it.