Sourdough Pan Pizza in a Lloyd Pan (Home Oven, Sauce in Layers) 4K

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Thick focaccia dough in a home oven only works if the sauce goes on in stages. One heavy pour collapses a high-hydration crust. A thin first layer, a short set in the pan, then the rest of the sauce, is the difference between focaccia and pizza.
Fresh garlic, pureed tomatoes, and garden basil and oregano. No mix, no crew, just the Lloyd pan and a 450°F oven. Cheese goes on at the end so it melts instead of burning.
What you’ll see:
* Why a Lloyd pan gives you an even, crisp edge without a pizza oven
* How much sauce a thick pie can take versus a thin one
* Brushing the first layer so the dough stays lifted
* 10 minutes at 450°F to set the crumb, then the second sauce layer
* Garlic, basil, and oregano after the sauce has concentrated
* Cheese last, once the sauce has dried enough to hold it
Same method we use at home. Short, straight, and built for a weeknight.
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