| For the past month, it has been all pan pizza all the time here at King Arthur. Our fixation began with Martin Philip's Pick-Your-Pan Pizza recipe, which is exactly what it sounds like: A flexible recipe for terrific pizza that can be made in nearly any pan you have on hand. What makes this recipe so special (and so versatile) is the dough. Bread flour gives it strength and chewiness, and it can be ready in a single afternoon, or made ahead and rested in the fridge for an even more flavorful crust. In either case, you'll always end up with a chewy, airy final product. Your choice of pan will further determine your pizza's character. Want a pillowy, thick pan pizza with crispy edges? Grab that Detroit-style pizza pan. (Which also makes superior blondies for all you crispy edge-lovers out there, myself included.) Feeding a crowd, or prefer a thinner crust? Spread the dough out into a 13" x 18" half-sheet pan and bring on the toppings. Toppings are another way to give your pan pizza character. Cheese and pepperoni are always in style, but we developed three more pan pizzas with distinct personalities. Loaded Baked Potato Pizza takes comfort food to the next level. It calls for an entire pound of sliced potatoes, along with bacon bits, shredded cheddar cheese, red pepper flakes, chives, and a generous drizzle of sour cream. This White Pizza with Garlicky Broccoli Rabe skips the tomato sauce altogether, but the two types of cheese and pile of greens ensure you won 't miss it. And if you're the type of person who liberally sprinkles your plain slice with red pepper flakes, consider Sesame-Crusted Spicy Pizza. (You can make the homemade vodka sauce as fiery as you'd like.) And after your pan pizza feast, don't forget dessert. A celebratory Tiramisu, made with sponge cake instead of ladyfingers, is a fitting finale. In pan pizza we trust, | 
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