Pot brownies are popular in the United States, which are baked at 180 degrees Celsius. I think the idea is to protect the components that contain THC, i.e. the crust and sauce.
For that reason, thin-crust pizzas like New York-style pizza are out. They are too thin and would expose the THC to high temperatures. Neapolitan pizza is also out because there is nothing protecting the cannato sauce from the 400-degree wood-fired oven. That leaves thick-crust pan pizzas.
Chicago-style pizza is a possibility despite the fact that the sauce is on top of the cheese, because there is so much of it that it becomes soupy. It might be possible to pour ordinary tomato sauce on top of the cannato sauce to protect it. Conversely, Detroit-style pizza does not have very much sauce at all so it’s out.
I think the best contender is a Pizza Hut-style pan pizza, which has a thick crust and an edge-to-edge layer of cheese on top of it, which I think would do a good job protecting the delicate sauce underneath.
_stranger_@lemmy.world 2 days ago
An infused olive oil brushed crust as a post-oven finishing touch would solve that problem.
anomnom@sh.itjust.works 1 day ago
Makes more sense ads there is at best 2 tablespoons of oil in most large pizza recipes I’ve baked.