Preheat oven to as high as it will go. Mine goes to 500 degrees.
Divide the pizza into roughly 1 1/2 ounces pieces.
Drizzle a bit of olive oil into the cavities of a mini loaf pan. Brush the oil on the sides.
Place a piece of dough into each tin, stretch it out and let rest for 10 minutes. Stretch again.
Put a dollop of sauce on each pizza, and then top with about an ounce of brick cheese cubes, making sure the cheese touches the sides of the pan.
Add toppings if desired.
Bake on a pizza steel/stone, or in the bottom of a hot oven for about 10 minutes or until cheese is browned and edges are slightly black.
Remove, let cool for a few minutes and then use a thin spatula or knife to release the pizzas from the pan.
Notes
Sourcing: This is definitely best made with brick cheese, as mentioned in the Serious Eats piece. I get mine from the deli at my local supermarket — it’s inexpensive, and I can get a block any size I want. So check at your local grocery store before ordering online.Pairs well with:The Best Garlic Bread, Simple Salad