Been working on a pan pizza with carmelized cheese crust. All my pans are hard anodized pre seasoned pans. Having an issue with the cheese sticking to the pan when they come out. We are using extra virgin olive oil on the pans. Is there a better oil I could try using that would help with the cheese not sticking so much to the pans?
Try canola oil it has a higher temperature tolerance than olive oil.
This seems to be something of an ongoing problem with shops making Detroit style pizzas (that’s the style you’re making). If Daddio’s suggestion doesn’t work out for you (it does with some pans but doesn’t for others) you might want to look into blued steel pans for Detroit style pizza. A Google search will provide you with some pan options.
Tom Lehmann/The Dough Doctor