I just want to say that I made the dough yesterday and placed it in the fridge overnight. I froze one and made one in a 17 by 13” cookie sheet. I wish I could show you a photo. It’s crispy on the outside and chewy inside. I used all-purpose Canadian flour. I was concerned when I made the dough because it didn’t look as soft as shown on the video but trust me, it turned out amazing. I’ve tried many recipes in the past, but this will be my go to pizza from now on. Thank you for the recipe. 🇨🇦
We are so happy to hear that!! Sometimes all-purpose flour can work, it really depends on the amount of gluten in the brand you are using. As for '00', you can use that but only if you know that it is a high-gluten variety of flour designed for breads or pizza. (Cake flours are also '00' but tend to be low gluten as we don't want chewy cakes. :)
@@PiattoRecipesI’ve decided to try to make it with “00” flour. Do you recommend doing it the night before and refrigerating it? I’m having company the following day. When I did that with the all-purpose flour, it really swelled up.
I was just planning to do this dough and place it overnight but i was concerned, thanks for sharing this because now i feel more confident storing it overnight and using AP flour! 😍
One of the better pan pizza videos. Question please. You are doing all folds normally by keeping the top at the top, except the "last round of folds" of the bulk, where you fold it in reverse i.e. onto the top. Is this on purpose? Or it doesn't really matter?
I would lie if I say that it has a profound impact on the correct execution of the pizza. It does affect the strength of the dough to some extent but I wouldn’t call it a critical point.
I'm trying it for church potluck tomorrow, so I'm going to set it up with all of my toppings and then wrap for the fridge tonight and see how it turns out. I made two, but the second one has a half and half type of flour, because I ran out of bread flour and used AP flour instead. So, we'll see how they both do, I wish I could send you a picture of them . But I'll let you know how my church members liked them.
It was a success, I added Italian seasoning to the dough mix and some ginger/honey tea crystals , and I mixed mozzarella cheese into the dough. They loved it, I made 5 restaurant size sheet pans , an all cheese, one with turkey pepperoni, one with veggies, a veggie no cheese, and meat one. There was nothing to take home after potluck.
Love the technique to add air. I'm looking to make a bread similar to pizza hutts pan crust, and everyone's bread is flat, yours takes around 3 hrs to make but it is a beautiful pizza I will try it in a cast iron with oil on the base, the cheese they use is part skimmed mozzarella
Hi Jose - Let us know how this recipe works as a cast iron pizza! Dry mozzarella is sometimes used in Italy too for pizza and it is even sometimes called 'pizza cheese' in the Italian grocery.
Why, do you dump, all of the salt into one pile? Wouldn’t it be easier to shake, broadcast or spread out the salt over the entire mass of dough anticipating the upcoming mixing process?
I just want to say that I made the dough yesterday and placed it in the fridge overnight. I froze one and made one in a 17 by 13” cookie sheet. I wish I could show you a photo. It’s crispy on the outside and chewy inside. I used all-purpose Canadian flour. I was concerned when I made the dough because it didn’t look as soft as shown on the video but trust me, it turned out amazing. I’ve tried many recipes in the past, but this will be my go to pizza from now on. Thank you for the recipe. 🇨🇦
We are so happy to hear that!! Sometimes all-purpose flour can work, it really depends on the amount of gluten in the brand you are using. As for '00', you can use that but only if you know that it is a high-gluten variety of flour designed for breads or pizza. (Cake flours are also '00' but tend to be low gluten as we don't want chewy cakes. :)
@@PiattoRecipesI’ve decided to try to make it with “00” flour. Do you recommend doing it the night before and refrigerating it? I’m having company the following day. When I did that with the all-purpose flour, it really swelled up.
I was just planning to do this dough and place it overnight but i was concerned, thanks for sharing this because now i feel more confident storing it overnight and using AP flour! 😍
It amazes me how you are stretching that and it doesn't rip and it doesn't seem sticky at all.
That’s a beautiful pizza! Thanks
i have seen every pizza video and this is the best for sure!! thanks for the great job
Thank YOU for taking the time to leave a nice comment!
I'd like to THANK YOU ,for professional video ,extremely well explained !
Interesting pizza delicious thanks
Beautiful 🥰 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Buonissima👌
😋 mmm very good
One of the better pan pizza videos. Question please. You are doing all folds normally by keeping the top at the top, except the "last round of folds" of the bulk, where you fold it in reverse i.e. onto the top. Is this on purpose? Or it doesn't really matter?
I would lie if I say that it has a profound impact on the correct execution of the pizza. It does affect the strength of the dough to some extent but I wouldn’t call it a critical point.
Thank you for your video!
1) 9 minutes at 575 F(or 15 minutes at 480(non convection) F); 2) 3 minutes at 575 F(5 minutes at 480 F)(fan/convection)
Thanks for watching! 🥰
I, too, would like instructions on how to make the potato puree.
I'm trying it for church potluck tomorrow, so I'm going to set it up with all of my toppings and then wrap for the fridge tonight and see how it turns out. I made two, but the second one has a half and half type of flour, because I ran out of bread flour and used AP flour instead. So, we'll see how they both do, I wish I could send you a picture of them . But I'll let you know how my church members liked them.
It was a success, I added Italian seasoning to the dough mix and some ginger/honey tea crystals , and I mixed mozzarella cheese into the dough. They loved it, I made 5 restaurant size sheet pans , an all cheese, one with turkey pepperoni, one with veggies, a veggie no cheese, and meat one. There was nothing to take home after potluck.
Wow! Great work! Thanks for sharing.
Valuable info. I kept wondering about my cheese being overcooked. You showed me to add it at the end!! Duh…
Love the technique to add air. I'm looking to make a bread similar to pizza hutts pan crust, and everyone's bread is flat, yours takes around 3 hrs to make but it is a beautiful pizza I will try it in a cast iron with oil on the base, the cheese they use is part skimmed mozzarella
Hi Jose - Let us know how this recipe works as a cast iron pizza! Dry mozzarella is sometimes used in Italy too for pizza and it is even sometimes called 'pizza cheese' in the Italian grocery.
Hi! Thank You so much for the video! Could you please tell me do You usually use both top and bottom heaters of the oven or bottom heater only?
Only the bottom. In fact we put the pizza stone on the floor of the oven to get the maximum temperature.
@@PiattoRecipes thank You very much!!🌹 It's really important to me))
HELP 🙏 where can I find the instructions for the potato purée
Why, do you dump, all of the salt into one pile?
Wouldn’t it be easier to shake, broadcast or spread out the salt over the entire mass of dough anticipating the upcoming mixing process?
At what level in the oven did you put it in .
We always bake on a pizza stone sitting on the oven floor or lowest rack
Where can we buy the pizza dough proofing boxes in the sizes you use in the video please?
We purchased these on Amazon Italian. Where are you shopping from? We can check if these or similar products are available in your country.
I am in Australia, but can purchase from any Amazon site. Please let me know the brand and size etc
So much time making it, gone in 5,min,s, and say, that was ok, 👍 😊, thanks Dad, 👧👶🏀🏒
🤣