Or if you're from there, "Sahth Shawh Bah Pie."

Thought I'd try something new. Very easy homemade dough, 4½ hours total proofing. The trick is to grease the pan with solid shortening; it just helps get the bottom crisp.

Bake it wicked hot (550F), when the crust is browning, take it out of the pan and finish on a stone. Made two 10" pies.

All credit to Sam The Cooking Guy. He used a bunch of fancy toppings, but pepperoni, shrooms, and basil remains my wife's fave.