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Slide the parchments onto the baking sheets in the oven; bake until lightly golden around the edges, 12 to 14 minutes.
Pour the mixture into a 30x23cm greased baking tin and smooth down and pop carefully into the oven Bake for about thirty minutes or until a skewer comes out of the center almost clean.
Place in oven; bake 20 minutes.
Return the bare crust to the oven; bake for 3 to 5 minutes.
Slide the skillet into the oven; bake (middle rack) until the butter is melted and bubbling.
Put the pan in the oven, bake it for about an hour and let it cool in the oven.
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The Italian twist sees the seaside staple only lightly fried before being oven baked.
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He installed an extra rack in his kitchen oven, baked eight pies an hour and sold them as a sideline.
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