IIRC the ring mold donut pizzas were specifically for that meeting and what they were cut out from was what you’d usually get if you ordered that pizza
Point still stands that the caramalization is why you’ll see really good deep dish pizzas and skillet pizzas stop building up the sides of the dough with enough space for the sauce to overflow a bit.
It cooks and brings out the sweetness, and then hardens into effectively being the rest of your crust
Of course if you’re going traditional there’s other routes to get other mixes of flavors but the sauce rim is something pretty specific to the pan made family.
IIRC the ring mold donut pizzas were specifically for that meeting and what they were cut out from was what you’d usually get if you ordered that pizza
Point still stands that the caramalization is why you’ll see really good deep dish pizzas and skillet pizzas stop building up the sides of the dough with enough space for the sauce to overflow a bit.
It cooks and brings out the sweetness, and then hardens into effectively being the rest of your crust
Of course if you’re going traditional there’s other routes to get other mixes of flavors but the sauce rim is something pretty specific to the pan made family.