I make your Crispy Cheesy Pan Pizza in a heavy 9x13 instead of buying/storing another pan. About 3 months into serving it weekly, I tried lining my pan with a piece of parchment before putting the olive oil down for the dough. Game changer, it still browns and crisps beautifully, but my pan takes seconds to clean. I feel like that might be a good choice with this cheese crust idea, too. No sticking or scrubbing.

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