I really love every video that Martin does, he is a great teacher. He explains the process in a clear, detailed manner while also being entertaining and showing his personality. Always feel like I learned something when I watch his videos. Also, shout out to Tucker too lol
The reason the cheese on the frico edge looks black is that you used (relatively) low fat mozzarella on the edge. Mozzarella turns black as it caramelizes. Switching to a higher fat cheese like cheddar, Wisconsin brick cheese or even Monterey Jack along the edge will give you a golden brown frico edge. Detroit pizzerias generally use brick, while new school spots tend to use cheddar blends. Pequod’s Pizza in Chicago has a black frico because they, too, use mozzarella on the edge. (I like both styles - just pointing out for viewers if they want that crunchy cheese but are put off by the black color.)
MUNSTER. use munster cheese. yes, brick is the best, but it is so hard to find. along with full fat mozzerella. but munster cheese is still very neutral in flavor, but higher in fat, and so very easy to find. like every US grocery store has some sort of munster. but i have to say, while i loved what it made, i found the whole thing to have too much fat for my liking. even though i would still enjoy putting the oil down so the crust got nice and fried/crispy. so i just went back to using only part skim mozzerella and some provalone for flavor. and of course some parmasean.
My husband does our grocery shopping and he knows when it comes to flours and grains that King Arthur is the best choice for quality. I told him awhile back that I love the Buttermilk Biscuit recipe from King Arthur on the package. He made sure to buy a bag and I rewarded him with fresh biscuits and gravy for breakfast. He’ll never want biscuits out again. Thank you KA for such amazing quality and spectacular recipes❣️
Made this pizza yesterday and it is AMAZING!! Turned out perfectly. Great video Martin! Thank you. This is the best, manageable pizza dough I have tried yet and I have tried many over the years. I followed the rising and turning process of the dough as the recipe states. This is the first time I used a rectangle pan (9X13) for pizza. Was a little tricky getting out but after scoring around the pan getting a big spatula under it, the pizza slid right out onto my cutting board. This thick crust pizza recipe is very much like my grandmother used to make (who came from Sicily) which made eating it very nostalgic for me.
Thank you, Martin for this wonderful recipe with King Arthur bread flour. Looks delicious and so easy. You are a great teacher. May God bless you and yours and the people at the King Arthur plant.
Tried this yesterday. Used your topping arrangement. Used prime ingredients only. Tasted heavenly, thanks. A few things to make life easier: After the first two folds, I oiled the container and the dough dropped effortlessly, without sticking. My variant was added 300g minced meat before the layer of cheese, some extra cheddar, onions and chorizo. You learned me to pay more attention to the crust and it really payed off. Baked on pizza steel, in a gas grill. Man, this was really different from my regular Neapolitan, and so, so good. Thanks man, appreciate it.
Thank you so much, Martin! This is my go to recipe. I follow your instructions and make the pizza in half-sheet pan, par bake the crust. I also make cheesy crispy edge. I love working with the yeast doughs manually, your video is perfect for me and enjoyable to watch. Your love and enthusiasm for breads, baking, handling yeast doughs is admirable.
Okay, I watched this video at least 3 times and yesterday I went for it! OMG the crust was just perfect!!!!! I made it into my Lloyds Sicilian pan, it was so delicious! Just my favorite way heavy on sauce and a sinful amount of cheese! Very happy thank you!
This is how I started making my pizza once I moved into a house built in the 1600’s with an antique oven in Italy. I was A LOT of trial and error to learn how to cook in this damn thing without burning the crap out of everything. I have also found that DOUBLING the pan or putting a sheet pan under the pan the pizza is in helps keep the dough from burning if you have a hot, bottom element only gas or wood fired stove.
This is one of the best recipes on your entire website, and I have played around with it quite a bit. What I'm looking for, and the reason I originally tried this, was that I wanted to make an easy sheet pan pizza for my kids, that I would not have to roll out. I used a standard half size sheet pan, and I found that the amount of dough that this recipe makes, doesn't quite make enough dough to easily cover the bottom of the sheet pan. Instead, the dough seems to tear as I tried to gently stretch and press it to the corners and edges. I have made the recipe, and increase the amounts by 25%, which gives me a little more dough to work with. I have also tried making 150% of the original yield, which turned out a little too thick for my liking. But in my opinion, this does not work well in a 9x13-in baking pan or a Detroit style pan. Maybe I just don't know what Detroit style pizza is supposed to be, but what I ended up with, when I baked it in the rectangular baking pan, was much more akin to focaccia with a little tomato sauce and cheese on top, which is not the same thing as a pizza, in my humble opinion. So 125% of the original recipe, as written, seems to be the sweet spot for me, when I'm trying to make something in a half sheet pan. There is no question, however, that this is the best pizza dough I have ever found. The open structure, the incredibly light crumb, and how well it eats, are just fantastic.! And because I am often starting this recipe at about the same time of day as my two year old goes down for his nap, I also appreciate the fact that I don't need to drag out a noisy stand mixer in order to put this note together. But I do strongly suggest that if you want to make a pizza in a half sheet pan, increase the amounts of all your ingredients by 25%. You'll have enough dough to easily stretch it to the edges and corners, without any noticeable increase in the thickness of your bottom crust.
@@user-mb4ig1bq5p absolutely not. There's no need. As long as you aren't too heavy-handed with your sauce, the crust will bake up perfectly. Just crank that oven up to 475 or 500°, and you're good to go. And you don't need to increase the baking time either. Just make sure you are using quality half sheet pans with a good elastic limit rating or you are going to end up with a very warped sheet pan that won't be good for much of anything afterward.
This is basically exactly the same recipe and technique I use for focaccia, except after putting the dough into the pan I put it in the fridge overnight, and bake it the next morning to take to work to share with my colleagues. Poke small cubes of cheese into the dough and top with slices of jalapeno, grate more cheese on the top.
Hands down my favorite pizza. This has become my signature dish among my friends. I'll make variations as a focaccia or a garlicky cheesy bread to take to a dinner, people love it. And I have this great video to refer them to when they ask for the recipe. :)
I submit a variation to try. Half bread and half all-purpose flour. The height of the dough isn't the star for this one. I let the dough ferment overnight in the frig to develop flavor. Dough into the pan and let come up the room temp and rise. No baking of the crust. Load the dough with Wisconsin Brick for authenticity and /or Vermont white cheddar and Monterrey Jack with grated Romano and whatever cheese you have. Even Muenster in the mix. Cheese is the star. 3 times the amount in your recipe for me. The cheese goes all the way to the sides with no crust to contain it. Add the stripes of sauce. Bake at 450 for 25 minutes. It should be bubbling and medium dark brown along the edges. The crusty combo of cheese and bread dough along the edges makes the corner pieces the most sought after. 10x14 blue steel pan BS281014 from P A Products in Livonia MI. You'll have to season it.
I picked up a couple of deep-dish pizza pans at a thrift store years ago (Dominoes used them). They're dark and thick with holes in the bottom and they work great for pan pizza. I tried a pan pizza with the crispy cheese edge in my favorite old cast iron and it ruined the nice, seasoned coating that I'd spent years developing & I had to scrub it down and start over. Never again.
Great video and recipe! Thank you Martin! One question, I only use whole grain home milled flours. I have hard red and white grains, soft white, spelt, khorasan… and I can mill it fine… and I love experimenting… 😊. So wondering if it can be done with whole grain flours… and I think I would sift it. Thank you in advance if you have tbe time. 🥰
You're welcome to experiment with using whole grains here, Danielle! You'll likely find that you need a bit more water to achieve the proper consistency and that your crust is a little more dense because of the whole grains. We agree that sifting it will be beneficial! -👩🍳Morgan
@@curiousurickA thicker pan holds heat better but transfers slower resulting in a more gradual rise that gives a more soft bread pizza whereas thinner ones transfer the heat immediately and crisp the crust resulting in less rise and a more traditional pizza. It's why as chefs we cook your stews in Dutch ovens but with your pasta and red sauce we use thin carbon steel instead. Hope that helps?
I'm sorry I miss understood your question! A thicker material pan will heat through more slowly which will give you a crust that has a thinner, crisp exterior (similar to baking a loaf in a Dutch oven) and a thinner pan will bake the crust faster making for a crunchier crust. Hope this helps to clarify! Kindly, -👩🍳Morgan
@kingarthurbaking how would the texture / flavour vary if instead of as shown in the video, dough ball was formed, proofed anf shaped into a pan pizza (similar to a traditional pizza) ? Thanks for the video and awesome recipe 😊
Hi Martin, would you say a 1/4 tsp gluten flour added to AP flour would more or less bring the protein level up and be an OK substitute? Bread flour is still cost prohibitive to me and I have lots of gluten flour.
You can experiment with adding vital wheat gluten to your AP flour! It won't precisely replicate the effect of bread flour, but you can get a lot closer that way than just using all-purpose. -👩🍳Kat
I notice you’ve put the pan on a terracotta tile in the oven. Did you pre-heat that tile? To what temp, and for how long? Looks delicious! Just wondering about the pizza tile use.
Hi Anne! This oven has a cordierite stone in it, you can check it out here: shop.kingarthurbaking.com/items/king-arthur-bread-and-pizza-stone The stone was preheated with the oven! Kindly, -👩🍳Morgan
It sure would! You can find the full details for baking the recipe Martin is using here: www.kingarthurbaking.com/recipes/pick-your-pan-pizza-recipe Happy baking! -👩🍳Morgan
What's the reasoning for par-baking? Is it to create more loft and air in the bread where if you were to add the toppings you wouldn't get as much oven spring due to the weight on top?
It looks great, I would however protect the sausage by a layer of cheese. I don't like the burnt "Salami". Love it when the fat runs out of the sausage and releases the umami taste to the stuff around.
Hey there! This crust is slightly chewier than our Crispy Cheesy Pan Pizza because of the bread flour and the recipe is a lot shorter. This pizza is also a tad thinner. We hope this can help! -👩🍳Morgan
Could a "00" flour be substituted with the same results?? Or stick with Bread Flour! If so, would the measurements remain tie same (Asking only because " someone " bought a ridiculous amout..ugh. Thank-you in Advance
Hi Terry! You could experiment with using '00' flour here if you'd like! You'll want to hold back a bit of the water though since '00' flour has a lower protein content than our bread flour and will absorb less. Happy experimenting! -👩🍳Morgan
Yes, you can freeze the pizza dough unbaked and thaw to complete the recipe. You would freeze the dough after the second bowl fold. We hope you 🧡 this one, David! -🍮Nicole
I want to use a cast iron skillet. Do I need to make sure the pizza sauce doesn't come in contact with the skillet? Also is there a benefit to preheating the skillet?
Hi, Joe! You have no worries when it comes to tomato sauce. There's no need to preheat your skillet but the recipe does call for a baking sheet or stone to be heated along with the oven. Happy baking 🧡! -🍮Nicole
Extra-experienced, or well-loved? 😉 You could certainly give it a go, and maybe even as a sling! (www.kingarthurbaking.com/blog/2017/03/27/parchment-paper-sling) Let us know how your pizza bakes out! -🥐Lily
Hey, Elisabeth 😊 For the crispy par-bake, you'll find the instructions in the recipe at the bottom underneath "Tips from our Bakers" Are you ready to get your own Detroit-style pizza going?! -🥐Lily
Wonderful 😊 It'll gain that much more flavor, too! After step 5 is the time that's best to put it in the fridge, until you're ready to shape and bake! -🥐Lily
@@KingArthurBakingCompany Lily, I’ve had good success with this recipe but am struggling to get the crust to brown. I see that the recipe states that a pizza stone or pizza steel should preheat in the oven on the bottom rack. Does that mean that the pizza pan should sit directly on the stone/steel? Haven’t tried that yet, but I think it might help.
Hey, Mary, I'm gluten you asked. 😊 The recipe calls for only bread flour, so stick with just the AP flour, if you do not have any bread flour. The bread flour has a high protein content of 12.7% for gluten development, with AP not too far behind it at 11.7%. The 00 is 11.5% protein-content, though only 0.2% behind AP, sticking with the highest content you can will result in more alignment with the original recipe. 🍕 -🥐Lily
Sure, Mary! From our website > SEARCH > RECIPES tab > "'00' flour" and these are the results! (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=%2200%22%20flour#recipe_index) Happy baking 😄 -🥐Lily
You absolutely can. Pan pizza is very forgiving and flexible. I often use a levain or poolish and usually do no-knead + folds with 48 hour cold ferments as well. I’ve made hundreds of doughs and have added home-milled grains, scalds/tangzhong, diastatic malt powder, etc. All of them came out great.
@@briane4753: that's awesome! Thanks for the kind reply! From my experience the pan pizza dough is really similar to a focaccia - which I've done many times. I will give it a go, definitely! ✌️
I can't argue with the results, but man, who really has the time to mess with dough multiple times over a 3 hour period. Great recipe for WFH/stay at home/etc folks. For the rest of us, look up no knead 7day dough. let time do all the work.
Hi there! That's not something we've tried but you're welcome to experiment! Check out Martin's blog article, My Ooni changed the way I make pizza -- and bagels, focaccia, and even dinner (www.kingarthurbaking.com/blog/2023/06/26/ooni-pizza-oven-focaccia-bagels-dinner), for tips on baking things other than free-form pizzas in an Ooni. We hope this can help! Kindly, -👩🍳Morgan
Hi, Sandra! You'll find our thin crust pizza recipe here: www.kingarthurbaking.com/recipes/thin-crust-pizza-recipe. Have a great pizza night 🍕🥳! -🍮Nicole
you da man - Mullet minute - genius. King Arthur - double the budget and give this crew more funding. you wont regret it. Crew - shorten vid's a bit.Also - take Martin out of Kitchen and into the field - maybe a customers home kitchen?
Hi there! There is not standard weight for a cup of flour. For our recipes, we weigh our Bread Flour at 120 grams per cup. You can find more of our weights for our various flours in our Ingredient Weight Chart: www.kingarthurbaking.com/learn/ingredient-weight-chart We hope this can help to clarify! -👩🍳Morgan
In the recipe there are volume measurements, though we always advise measuring by weight for the most, and consistent, accuracy. The recipe is linked in the description box below the video! 😊 Happy baking! -🥐Lily
I mean, making the dough takes very little time, though. The biggest time committment is simply getting all the ingredients together, including prepping the yeast if you're not using instant. Otherwise, the bread folds and putting in the pan take no time at all. It's seriously a very quick and easy recipe to make.
Grams?!! Can we please mention cup(s) conversions?! I can’t also afford a scale, in order to make great food. I already buy high standards items/ non gmo/ organic. I have a capsule kitchen…minus a scale. Plus you didn’t note how much salt and yeast….. why not?! Your whole promotion is using King Arthur, so honestly, where’s a printout link for a recipe???!!!!
Hi there! The full recipe is linked in the video description. There you'll also find the recipe written out in volume measurements as well. We hope this helps to clarify! -👩🍳Morgan
Pic ur pan idea is good, the results of your Detroit pizza.....sorry, it fails.! If I wanted inch thick or more bread dough, I would have just made a loaf of bread and added the toppings.!! You could have then just cheesed the top of the bread til crispy.!
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
I really love every video that Martin does, he is a great teacher. He explains the process in a clear, detailed manner while also being entertaining and showing his personality. Always feel like I learned something when I watch his videos. Also, shout out to Tucker too lol
That's so kind of you to share! -👩🍳Kat
The reason the cheese on the frico edge looks black is that you used (relatively) low fat mozzarella on the edge. Mozzarella turns black as it caramelizes. Switching to a higher fat cheese like cheddar, Wisconsin brick cheese or even Monterey Jack along the edge will give you a golden brown frico edge.
Detroit pizzerias generally use brick, while new school spots tend to use cheddar blends. Pequod’s Pizza in Chicago has a black frico because they, too, use mozzarella on the edge. (I like both styles - just pointing out for viewers if they want that crunchy cheese but are put off by the black color.)
I prefer brick cheese…hard to find. Thanks for your info.
Thank you for this helpful info about the cheese. I am just watching the video and I am put off by the burnt look.
Also, I’ve never heard of brick cheese. Any chance it also goes by another name?
MUNSTER. use munster cheese. yes, brick is the best, but it is so hard to find. along with full fat mozzerella. but munster cheese is still very neutral in flavor, but higher in fat, and so very easy to find. like every US grocery store has some sort of munster.
but i have to say, while i loved what it made, i found the whole thing to have too much fat for my liking. even though i would still enjoy putting the oil down so the crust got nice and fried/crispy. so i just went back to using only part skim mozzerella and some provalone for flavor. and of course some parmasean.
@@kimberlym2189 thats because it's so rarely sold anywhere. it will just be called "brick cheese". not really another name.
Martin's mullet was the best part of this video!
Definition of a mullet haircut---Business in the front, party in the back.
@@maxineb9598 🤣
Woo hoo, Martin's back! Love these beginner friendly, no knead, no stand mixer recipes! ❤Also loved the mullet! 🤠
My husband does our grocery shopping and he knows when it comes to flours and grains that King Arthur is the best choice for quality.
I told him awhile back that I love the Buttermilk Biscuit recipe from King Arthur on the package.
He made sure to buy a bag and I rewarded him with fresh biscuits and gravy for breakfast. He’ll never want biscuits out again.
Thank you KA for such amazing quality and spectacular recipes❣️
Thanks so much for making us your one and only, Donna! 🧡 -👩🍳Morgan
Love a pizza dough recipe that gets made and baked in the same day. Less planning ahead. Good job Martin.
This guys knows what he’s doing. Beautiful!
Made this pizza yesterday and it is AMAZING!! Turned out perfectly. Great video Martin! Thank you. This is the best, manageable pizza dough I have tried yet and I have tried many over the years. I followed the rising and turning process of the dough as the recipe states. This is the first time I used a rectangle pan (9X13) for pizza. Was a little tricky getting out but after scoring around the pan getting a big spatula under it, the pizza slid right out onto my cutting board. This thick crust pizza recipe is very much like my grandmother used to make (who came from Sicily) which made eating it very nostalgic for me.
That's great to hear, Ronnie! We'll pass your message along to Martin! 🍕💕 -🍰Grace
If you guys don’t feature Charlie Anderson in a series at some point, you’re missing a monster opportunity.
I'm happy to pass that suggestion along! -👩🍳Kat
I completely agree. Charlie is awesome.
I love focaccia so I'm sure I'll love this dough. Looks super easy, can't wait to try this out!
My Detroit style pizza pans arrived today. Following Mullet Martin to the T this afternoon. Thanks MM.
You’re the man, Martin! Love the way you break everything down so simply!
🧡🧡🧡 -👩🍳Kat
Thank you, Martin for this wonderful recipe with King Arthur bread flour. Looks delicious and so easy. You are a great teacher. May God bless you and yours and the people at the King Arthur plant.
My favorite pizza recipe, hands down.
Tried this yesterday. Used your topping arrangement. Used prime ingredients only. Tasted heavenly, thanks. A few things to make life easier: After the first two folds, I oiled the container and the dough dropped effortlessly, without sticking. My variant was added 300g minced meat before the layer of cheese, some extra cheddar, onions and chorizo. You learned me to pay more attention to the crust and it really payed off. Baked on pizza steel, in a gas grill. Man, this was really different from my regular Neapolitan, and so, so good. Thanks man, appreciate it.
We're so glad to hear it was a hit! 😊 -👩🍳Kat
Thank you so much, Martin! This is my go to recipe. I follow your instructions and make the pizza in half-sheet pan, par bake the crust. I also make cheesy crispy edge. I love working with the yeast doughs manually, your video is perfect for me and enjoyable to watch. Your love and enthusiasm for breads, baking, handling yeast doughs is admirable.
Tremeendooo!!! Aguante Martin y King Arthur!
It's Focaccia Pizza. Looks great .
Okay, I watched this video at least 3 times and yesterday I went for it! OMG the crust was just perfect!!!!! I made it into my Lloyds Sicilian pan, it was so delicious! Just my favorite way heavy on sauce and a sinful amount of cheese! Very happy thank you!
Woohoo! We're so happy you enjoyed the recipe, Marianne! 😊 -👩🍳Morgan
Man oh man doing the Motor City proud. This is a proper DEtroit pie
High praise! Happy baking 🧡🙌🧡 -🍮Nicole
This was amazing! Came out just like the video
Hooray! -🍮Kat
Followed this to a T and came out incredible 🙏 used 10 in cast iron, pepperoni, jalapeños, hot honey and it was some of best pizza ever had!
We're so happy to hear that, Travis! -👩🍳Morgan
I'm on the case! Thanks, Martin. Gonna try it this week.
Happy baking! -👩🍳Kat
This is how I started making my pizza once I moved into a house built in the 1600’s with an antique oven in Italy. I was A LOT of trial and error to learn how to cook in this damn thing without burning the crap out of everything. I have also found that DOUBLING the pan or putting a sheet pan under the pan the pizza is in helps keep the dough from burning if you have a hot, bottom element only gas or wood fired stove.
I made it as a very low-fat focaccia ! Turned out great! No topping necessary! Thank you! ❤
How fun! -👩🍳Kat
Yep King Arthur is my favorite brand of flour thank you Martin.
I made this today ! Perfect , delicious my new go to. Thanks again Martin -YOU ARE THE BEST
So happy to hear it! 😀 -👩🍳Kat
Will be making this over the weekend. I do miss your kitchen and family videos, though. Think I’ll re-watch the pita bread one ❤
This is one of the best recipes on your entire website, and I have played around with it quite a bit. What I'm looking for, and the reason I originally tried this, was that I wanted to make an easy sheet pan pizza for my kids, that I would not have to roll out. I used a standard half size sheet pan, and I found that the amount of dough that this recipe makes, doesn't quite make enough dough to easily cover the bottom of the sheet pan. Instead, the dough seems to tear as I tried to gently stretch and press it to the corners and edges. I have made the recipe, and increase the amounts by 25%, which gives me a little more dough to work with. I have also tried making 150% of the original yield, which turned out a little too thick for my liking. But in my opinion, this does not work well in a 9x13-in baking pan or a Detroit style pan. Maybe I just don't know what Detroit style pizza is supposed to be, but what I ended up with, when I baked it in the rectangular baking pan, was much more akin to focaccia with a little tomato sauce and cheese on top, which is not the same thing as a pizza, in my humble opinion. So 125% of the original recipe, as written, seems to be the sweet spot for me, when I'm trying to make something in a half sheet pan. There is no question, however, that this is the best pizza dough I have ever found. The open structure, the incredibly light crumb, and how well it eats, are just fantastic.! And because I am often starting this recipe at about the same time of day as my two year old goes down for his nap, I also appreciate the fact that I don't need to drag out a noisy stand mixer in order to put this note together. But I do strongly suggest that if you want to make a pizza in a half sheet pan, increase the amounts of all your ingredients by 25%. You'll have enough dough to easily stretch it to the edges and corners, without any noticeable increase in the thickness of your bottom crust.
Do you par bake your dough in the 1/2 sheet pan?
@@user-mb4ig1bq5p absolutely not. There's no need. As long as you aren't too heavy-handed with your sauce, the crust will bake up perfectly. Just crank that oven up to 475 or 500°, and you're good to go. And you don't need to increase the baking time either. Just make sure you are using quality half sheet pans with a good elastic limit rating or you are going to end up with a very warped sheet pan that won't be good for much of anything afterward.
This is basically exactly the same recipe and technique I use for focaccia, except after putting the dough into the pan I put it in the fridge overnight, and bake it the next morning to take to work to share with my colleagues. Poke small cubes of cheese into the dough and top with slices of jalapeno, grate more cheese on the top.
Sounds delicious! -👩🍳Kat
I make this dough a lot, we all love it.
So happy to hear it! 😀 -👩🍳Kat
I did this recipe and split it into two 8x10 detroit pizza pans. The recipe was the perfect amount of dough for each
Great to know, and that you're enjoying the recipe! How did you dress up the crusts? 😊 -🥐Lily
When I do it Detroit style I like to add a little butter too at the bottom of the pan on top of the olive oil.
Pizza looks awesome.
Hands down my favorite pizza. This has become my signature dish among my friends. I'll make variations as a focaccia or a garlicky cheesy bread to take to a dinner, people love it. And I have this great video to refer them to when they ask for the recipe. :)
That's fabulous to hear! 😊 -👩🍳Kat
Thank you for your work.
I've made this before. It is awesome. Thanks for the topping ideas! Hope all is well at King Arthur...take care.
I love this man
I submit a variation to try. Half bread and half all-purpose flour. The height of the dough isn't the star for this one. I let the dough ferment overnight in the frig to develop flavor. Dough into the pan and let come up the room temp and rise. No baking of the crust. Load the dough with Wisconsin Brick for authenticity and /or Vermont white cheddar and Monterrey Jack with grated Romano and whatever cheese you have. Even Muenster in the mix. Cheese is the star. 3 times the amount in your recipe for me. The cheese goes all the way to the sides with no crust to contain it. Add the stripes of sauce. Bake at 450 for 25 minutes. It should be bubbling and medium dark brown along the edges. The crusty combo of cheese and bread dough along the edges makes the corner pieces the most sought after. 10x14 blue steel pan BS281014 from P A Products in Livonia MI. You'll have to season it.
Yum! Gonna try this one.
Happy baking! -👩🍳Kat
Now we need a pizza video with you using your gluten free pizza flour.
Thanks for sharing your interest in this, Lisa! -👩🍳Morgan
Brave to show off your mullet! This is similar to a pizza dough recipe that I use, but I'm definitely going to try this next pizza night!!
I picked up a couple of deep-dish pizza pans at a thrift store years ago (Dominoes used them). They're dark and thick with holes in the bottom and they work great for pan pizza. I tried a pan pizza with the crispy cheese edge in my favorite old cast iron and it ruined the nice, seasoned coating that I'd spent years developing & I had to scrub it down and start over. Never again.
Those deep-dish pans sound lovely, Jane! Sometimes pizzas require an extra non-stick coating for cast iron. 🥺 -🥐Lily
Dynamite focaccia for any pan, any time.
Great video and recipe! Thank you Martin! One question, I only use whole grain home milled flours. I have hard red and white grains, soft white, spelt, khorasan… and I can mill it fine… and I love experimenting… 😊. So wondering if it can be done with whole grain flours… and I think I would sift it. Thank you in advance if you have tbe time. 🥰
You're welcome to experiment with using whole grains here, Danielle! You'll likely find that you need a bit more water to achieve the proper consistency and that your crust is a little more dense because of the whole grains. We agree that sifting it will be beneficial! -👩🍳Morgan
Thank you so much! I will give it a try! 😊
This was a fun video!
We love a pizza party here 🕺🍕! -🍮Nicole
Excellent video!!@
This is a great video. You called out the thickness of the different options in pans but how does that affect the final pizza?
Hi George! It will just make for a thicker or thinner crust, baker's choice here! -👩🍳Morgan
@@KingArthurBakingCompany how does the thickness of the pan impact thickness of pizza?
@@curiousurickA thicker pan holds heat better but transfers slower resulting in a more gradual rise that gives a more soft bread pizza whereas thinner ones transfer the heat immediately and crisp the crust resulting in less rise and a more traditional pizza.
It's why as chefs we cook your stews in Dutch ovens but with your pasta and red sauce we use thin carbon steel instead. Hope that helps?
@@heresjohnny602 that’s makes a lot of sense.
I'm sorry I miss understood your question! A thicker material pan will heat through more slowly which will give you a crust that has a thinner, crisp exterior (similar to baking a loaf in a Dutch oven) and a thinner pan will bake the crust faster making for a crunchier crust. Hope this helps to clarify! Kindly, -👩🍳Morgan
Last time I was making a pizza in a pan was in 2005... Good old days.
@kingarthurbaking how would the texture / flavour vary if instead of as shown in the video, dough ball was formed, proofed anf shaped into a pan pizza (similar to a traditional pizza) ? Thanks for the video and awesome recipe 😊
Ooh. Buddy’s Pizza is the best Detroit style… secret is aged WI brick cheese… and the black pan!
I have a new cooking channel and will be posting homemade pizza soon. I’ll play around with bread flour!
Hi Martin, would you say a 1/4 tsp gluten flour added to AP flour would more or less bring the protein level up and be an OK substitute? Bread flour is still cost prohibitive to me and I have lots of gluten flour.
You can experiment with adding vital wheat gluten to your AP flour! It won't precisely replicate the effect of bread flour, but you can get a lot closer that way than just using all-purpose. -👩🍳Kat
I notice you’ve put the pan on a terracotta tile in the oven. Did you pre-heat that tile? To what temp, and for how long? Looks delicious! Just wondering about the pizza tile use.
Hi Anne! This oven has a cordierite stone in it, you can check it out here: shop.kingarthurbaking.com/items/king-arthur-bread-and-pizza-stone The stone was preheated with the oven! Kindly, -👩🍳Morgan
@@KingArthurBakingCompany Thanks so much! I’ve already got a pizza stone (from KAF), would that work? What temp for the oven - 450* / 475*?
It sure would! You can find the full details for baking the recipe Martin is using here: www.kingarthurbaking.com/recipes/pick-your-pan-pizza-recipe Happy baking! -👩🍳Morgan
you can add one or two teaspoons of gluten flour to get the strength you need.
10:23 sweet heat and salty meats cant be beat!
It seems very similar to a chibata, with pizza toppings.
Can I put it in the fridge after the second fold if I want it for tomorrow?
That should work, Yael! 😊 -👩🍳Kat
What's the reasoning for par-baking? Is it to create more loft and air in the bread where if you were to add the toppings you wouldn't get as much oven spring due to the weight on top?
Exactly, David! It also helps to prevent the crust from getting soggy. Happy baking! -👩🍳Morgan
You were adorable❤
It looks great, I would however protect the sausage by a layer of cheese. I don't like the burnt "Salami". Love it when the fat runs out of the sausage and releases the umami taste to the stuff around.
If i wanted to make the dough and use the next day can i put in the fridge after the second fold? And let rise in the fridge?
Yes! 😊 No more than the next day, as the dough will over-proof. The long rise will also increase the flavor! Yum 😋 -🥐Lily
How does this pizza compare with the 2020 KAF recipe of the year pan pizza (an all propose flour recipe)
Hey there! This crust is slightly chewier than our Crispy Cheesy Pan Pizza because of the bread flour and the recipe is a lot shorter. This pizza is also a tad thinner. We hope this can help! -👩🍳Morgan
Could a "00" flour be substituted with the same results?? Or stick with Bread Flour!
If so, would the measurements remain tie same
(Asking only because " someone " bought a ridiculous amout..ugh.
Thank-you in Advance
Hi Terry! You could experiment with using '00' flour here if you'd like! You'll want to hold back a bit of the water though since '00' flour has a lower protein content than our bread flour and will absorb less. Happy experimenting! -👩🍳Morgan
Can the dough be frozen for later use? If so, at what point should you divide the dough, the 2nd bowl fold?
Yes, you can freeze the pizza dough unbaked and thaw to complete the recipe. You would freeze the dough after the second bowl fold. We hope you 🧡 this one, David! -🍮Nicole
They edited the color of the cheese crust on that thumbnail so hard lol.
Where do I find amount of olive oil, yeast and salt?
Hi there! You can find all the measurements in the recipe: bakewith.us/PickYourPanPizzaRecipeYT -🍮Kat
I want to use a cast iron skillet. Do I need to make sure the pizza sauce doesn't come in contact with the skillet? Also is there a benefit to preheating the skillet?
Hi, Joe! You have no worries when it comes to tomato sauce. There's no need to preheat your skillet but the recipe does call for a baking sheet or stone to be heated along with the oven. Happy baking 🧡! -🍮Nicole
Question: is parchment paper a "no"? In case I have an extra experienced pan. 😆
Extra-experienced, or well-loved? 😉 You could certainly give it a go, and maybe even as a sling! (www.kingarthurbaking.com/blog/2017/03/27/parchment-paper-sling) Let us know how your pizza bakes out! -🥐Lily
Nice focaccia
How long is the parbake?
Hey, Elisabeth 😊 For the crispy par-bake, you'll find the instructions in the recipe at the bottom underneath "Tips from our Bakers" Are you ready to get your own Detroit-style pizza going?! -🥐Lily
If I want to make it a few days before, at what point in this recipe would it go in the fridge?
Wonderful 😊 It'll gain that much more flavor, too! After step 5 is the time that's best to put it in the fridge, until you're ready to shape and bake! -🥐Lily
@@KingArthurBakingCompany thanks!!!
You're welcome 😊 Please share how your pizza turns out! -🥐Lily
@@KingArthurBakingCompany Lily, I’ve had good success with this recipe but am struggling to get the crust to brown. I see that the recipe states that a pizza stone or pizza steel should preheat in the oven on the bottom rack. Does that mean that the pizza pan should sit directly on the stone/steel? Haven’t tried that yet, but I think it might help.
Hi Bell! Yes, you want to put the pan with the pizza in it, directly on the preheated stone or steel. Hope this helps to clarify! -👩🍳Morgan
I have King Arthur 00 and AP flour in my pantry. Can I use a blend of those 2 flours?
Hey, Mary, I'm gluten you asked. 😊 The recipe calls for only bread flour, so stick with just the AP flour, if you do not have any bread flour. The bread flour has a high protein content of 12.7% for gluten development, with AP not too far behind it at 11.7%. The 00 is 11.5% protein-content, though only 0.2% behind AP, sticking with the highest content you can will result in more alignment with the original recipe. 🍕 -🥐Lily
Thank you! Could you suggest a pizza recipe for the KA 00 that I have on hand? And, you are pretty darn funny!@@KingArthurBakingCompany
Sure, Mary! From our website > SEARCH > RECIPES tab > "'00' flour" and these are the results! (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=%2200%22%20flour#recipe_index) Happy baking 😄 -🥐Lily
TY! @@KingArthurBakingCompany
What kind of oven gloves does Martin use? My Ove Gloves are getting rather old and I want to replace them with something good. Thanks!
Hi Matt! In this video, Martin is using these oven gloves: shop.kingarthurbaking.com/items/oven-gloves Happy baking! -👩🍳Morgan
tee hee - you had the Cadillac of Mullets!
Is it possible to use levain instead? By the way, awesome mullet!
You absolutely can. Pan pizza is very forgiving and flexible. I often use a levain or poolish and usually do no-knead + folds with 48 hour cold ferments as well. I’ve made hundreds of doughs and have added home-milled grains, scalds/tangzhong, diastatic malt powder, etc. All of them came out great.
@@briane4753: that's awesome! Thanks for the kind reply! From my experience the pan pizza dough is really similar to a focaccia - which I've done many times. I will give it a go, definitely! ✌️
I can't argue with the results, but man, who really has the time to mess with dough multiple times over a 3 hour period. Great recipe for WFH/stay at home/etc folks. For the rest of us, look up no knead 7day dough. let time do all the work.
Honey please! I'll just get a can of dough or, a fresh loaf of french bread/baguette!
Do what makes your heart happy! 😊 -👩🍳Kat
Isn’t this dough the same as the Focaccia?
would this recipe work in an Ooni oven?
Hi there! That's not something we've tried but you're welcome to experiment! Check out Martin's blog article, My Ooni changed the way I make pizza -- and bagels, focaccia, and even dinner (www.kingarthurbaking.com/blog/2023/06/26/ooni-pizza-oven-focaccia-bagels-dinner), for tips on baking things other than free-form pizzas in an Ooni. We hope this can help! Kindly, -👩🍳Morgan
How about a thin crust pizza?
Hi, Sandra! You'll find our thin crust pizza recipe here: www.kingarthurbaking.com/recipes/thin-crust-pizza-recipe. Have a great pizza night 🍕🥳! -🍮Nicole
How much yeast is a little bit?
Hi, Amity! All the ingredient amounts are listed here in the recipe: bakewith.us/PickYourPanPizzaRecipeYT -👩🍳Kat
you da man - Mullet minute - genius. King Arthur - double the budget and give this crew more funding. you wont regret it. Crew - shorten vid's a bit.Also - take Martin out of Kitchen and into the field - maybe a customers home kitchen?
How old were you on that picture ❤
3 cup of flour is not 360 gram this gram to cup ratio is wrong but I see it all the time in books and website.
Hi there! There is not standard weight for a cup of flour. For our recipes, we weigh our Bread Flour at 120 grams per cup. You can find more of our weights for our various flours in our Ingredient Weight Chart: www.kingarthurbaking.com/learn/ingredient-weight-chart We hope this can help to clarify! -👩🍳Morgan
11:33
Indeed you are number 1 & your lovely son number 1 😋😍🥰❤🫶🫶 👌 🙏 🙌 🫶👏👏👏
American English measurments please.
In the recipe there are volume measurements, though we always advise measuring by weight for the most, and consistent, accuracy. The recipe is linked in the description box below the video! 😊 Happy baking! -🥐Lily
BRING BACK THE MULLET
Aren't you just making a focaccia dough.
Olive oil will add flavor when added to the dough, won’t make it crispy. Olive oil in the pan will make it crispy.
What do you mean with "basic dough"? 99.9% of pizza doughs have the same ingredients .
'any time', provided youve got several hours free to go through making the dough
I mean, making the dough takes very little time, though. The biggest time committment is simply getting all the ingredients together, including prepping the yeast if you're not using instant. Otherwise, the bread folds and putting in the pan take no time at all. It's seriously a very quick and easy recipe to make.
Looked a really dry crust .
TLDR
You ruined it with the Parmesan & honey. Less is better!
Oh a bunch of ingredients in a pan. Real difficult
Why
Sorry, but I don't know anyone who prefers a one inch thick crust, no matter how good the rest of it is.
Grams?!! Can we please mention cup(s) conversions?! I can’t also afford a scale, in order to make great food.
I already buy high standards items/ non gmo/ organic. I have a capsule kitchen…minus a scale. Plus you didn’t note how much salt and yeast….. why not?! Your whole promotion is using King Arthur, so honestly, where’s a printout link for a recipe???!!!!
Hi there! The full recipe is linked in the video description. There you'll also find the recipe written out in volume measurements as well. We hope this helps to clarify! -👩🍳Morgan
Pic ur pan idea is good, the results of your Detroit pizza.....sorry, it fails.!
If I wanted inch thick or more bread dough, I would have just made a loaf of bread and added the toppings.!! You could have then just cheesed the top of the bread til crispy.!