Hello,

Anybody know the secret to making good tasting greasy pan pizza crust?

I made a dozen or so faux pizza hovel pan pizzas last week using an
Internet recipe and the bottom of the crust usually burnt dark black and
when it didn't burn (by taking out earlier or lowering the temp) the crust
and/or pizza wasn't very tasty). I don't know if I greased the pan too
much, the temperature was too high/too low, needed to use different pans,
grease or what.

I pretty much used the recipe here
http://www.thatsmyhome.com/venettos/...-hut-pizza.htm

except water was whatever temperature a coffee maker spits it out at, used
a dash of salt instead of the 1/2 tsp, did not measure the oil when
greasing the pans (used extra virgin olive oil), didn't use rolling pin,
but flipped it in the air a couple of times, did not spray the outer edge
of dough with Pam or any other spray and I mostly used 450F instead of 475F
because I was using 2 dark non-stick cake pans (and also one silver one).
Topping was just plain mozzarella cheese and pepperoni.