Indiana Style - Pepperoni

EXTRA THIN CRUST THICKER & SWEETER SAUCE DICED PEPPERONI MOZZARELLA & PROVOLONE EDGE-TO-EDGE TOPPINGS MUST BE CUT INTO SQUARES. Our delivery guy Zach has a lot of family in Indiana, and he's been telling me about how the Hoosiers do their pizza. (I went down a 4 hour internet rabbit hole reading about Indiana's Pizza King restaurants - so dramatic.) Their crust is thinner and crispier than ours, so I got a thinner, crispier version of our regular thin crust. And their sauce is t h i c k. Like, A LOT thicker than my regular sauce, and it has a decent amount of sweetness. So that's what I made for this one. And all their toppings are diced super small and spread all the way to the edge - no crust lip. And these crispy, loaded pies are always cut into squares. So that's what we did this week - an Indiana style pizza. It's an absolutely glorious textural experience. Hope you love it! *Do not let anyone cut this into triangles. It's your only job.