The 'za is delicately lathered in sauce so as not to crush the pillow-soft dough, then topped with 6oz of mozz, a sprinkling of Pecorino Romano, and, if it's lucky, a thick layer of pepperoni. Next, it's slid into the hottest part of the oven (the
center back corners!) for 13min in the pan, then removed from the pan and sent back into the oven in order to get the perfect char on the bottom crust. That's what it looks like when it's fresh out of the oven and way too hot to eat without burning the roof of your mouth even though it'd be totally worth it.