Preheat oven to 300°F and bake for 8-10 minutes or until pizza is golden brown. Remove pizza from the oven and allow it to cool in the oven for 5 minutes. Slice pizza into 3-4 ½ inch pieces.Line a baking sheet with parchment paper. Preheat oven to 400°F and line baking sheet with parchment paper. If placing a pan or sheet in the oven for more than a few minutes, cut out parchment paper if it’s getting too hot.
Spoon enough water onto the pan to about halfway down the side of the pan. In a small bowl, stir together any leftover pizza sauce (it’s better to cook pizza between two pans because the sauce can separate.)Pour some of the reserved sauce into the pan and gently push the pan sides down, allowing the mixture to slide down to the rim of the pan and spread out evenly.
Bake pan and set aside for a few minutes.
TURN pan oven to 400°F. Using tongs, carefully flip the pan. When the pan is flipped over, repeat with the entire pan.
Bake pan and set aside for a few minutes before moving the pan to greased baking sheet. Bake for 30-35 minutes or until a cake tester inserted in the center comes out clean.If a cake is browned on all sides, remove the pan from the oven. Using a pie pan, flip the pan over to cook on the lower shelf and allow to cool for 10 minutes before cutting.
Use a knife to roughly cut the pan into 18 slices and place it on a wire rack. Spray metal rimmed baking sheet with nonstick spray and place in the fridge for 3-4 hours. Serve the pizza slices warm, right out of the oven for appetizers or on the side of the table for an afternoon snack. Prepare trays of antipasti and let people try the different flavor combinations.
Enjoy these as sandwiches, burgers, or tortelloni.
Prepare as a thick pizza with thin cut veggies, topping with tomato sauce, garlic, chili powder, oregano, and vinegar.