Using the Pan-fried Sicilian-style dough recipe, make dough and portion into 2 x 500-gram pieces. 

Shape into smooth dough balls and place in a covered container. Allow to rest at room temperature for 2 to 3 hours, or until dough balls double in size.

Prepare the pan. Pour in half the peanut oil and work it around to coat the bottom and sides, then place dough in the pan. Coat your fingers with olive oil to prevent them sticking to the dough, then stretch the dough out by pressing it gently and creating dimples in it with your fingers — similar to what you’d do when making focaccia.

Drizzle and rub olive oil on top of the dough, then cover it with plastic wrap. Allow to rest for 1 hour at room temperature.

Remove plastic, then press your fingers into the dough in a random way to make dimples and push some of the air out. Cover again for 1 hour.

Remove the plastic, dimple the dough one last time and press the outside of the dough against the sides of the pan to create a slightly raised-edge crust.

Spoon half the sauce over the top of the dough, covering everything except for a ½-inch border for the crust. Then, top the sauce with half of the onions.

Preheat your gas oven to 425°C (800°F), measured with an infrared thermometer pointed at the centre of the stone.

Once preheated, turn your burner flame to low and place the pan in the oven for 4 minutes, rotating 90 degrees every 60 seconds. (If you’re working in a 12-inch oven, rotate 180 degrees after 2 minutes, then cook for 2 more minutes.)

Remove pizza from the oven and turn flame to high until the centre of stone returns to 425°C (800°F).

Apply more sauce to any dry areas of the pizza. Sprinkle lightly with half the shredded mozzarella and cheddar.

With the flame still on high, return the pizza to the oven for 2 minutes. Turn off the flame, then leave the pizza inside with the door open (if applicable) for 4 to 5 minutes. The residual heat of the stone will continue to “fry” the bottom of the pizza in the pan. You should hear the crackling and popping of oil.  

Retrieve the pizza from the oven and use an offset or metal spatula to remove it from the pan to a cooling rack to drain any excess oil.  

Check the bottom of the pizza to ensure it’s golden brown and crispy.

If it is not crispy enough for your liking, refire the oven to 425°C (800°F), put the pizza back in the pan and place it back in the oven for 1 to 2 minutes with the flame turned off. 

If your pizza is crispy enough (it should look like fried pork rinds), let it cool, then use a rocker cutter blade (or pizza cutter) to slice it into 8 “cuts” and enjoy!

Repeat the process for the second tray.