Cost Breakdown

Critical Success Points

• • Blanching and peeling tomatoes for a smooth, non‑curly sauce.
• • Seasoning the aluminum pan with multiple coats of polymerized oil.
• • Kneading the dough to the proper windowpane texture.
• • First rise until the dough doubles in size.
• • Pressing the dough into the seasoned pan without flour.
• • Creating a solid mozzarella “cheese wall” against the pan sides.
• • Baking at high temperature to achieve a caramelized cheese crust.
• • Preparing the basil‑gel with gelatin to set properly.

Safety Warnings

• • Boiling water and hot oil can cause severe burns – handle with care.
• • The oven will be at 450 °F; use oven mitts when handling the pan.
• • Gelatin must be heated to at least 120 °F to dissolve fully; avoid overheating.