This is the Perfect Sheet Pan Pizza Recipe for Your Next Party
ฝัง
- เผยแพร่เมื่อ 7 ต.ค. 2024
- I recently posted a deep pan pizza recipe, which was quite popular, so I thought I’d make another version. This time we’re making a thinner pizza with a larger footprint. The hydration has been increased to 80% and the sauce is different. You can use my other sauce recipe for this pizza too. The recipe in this video is quicker and simpler. The sauce recipe in the previous video has a more intense flavour. Both are great in their own way.
📖 Get the recipe ➡️ www.chainbaker...
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
/ @chainbaker
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
www.ko-fi.com/...
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com...
🇬🇧 www.amazon.co....
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principl...
The Steps of Baking bit.ly/steps-of...
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
www.flickr.com...
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
📖 Find the written recipe in the link below the video.
🥨 Become a channel member ⤵
th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Support the channel on Ko-Fi ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Hey Charlie - love your videos. For once, I can give *you* a tip (I’m a long time Pizza baker). If you are lacking enough bottom heat to get a crispy crust, you should perform a parbake. Place your panned dough onto your steel for 7-9 minutes or until it’s a pale golden color on top. Remove from the oven, allow a few minutes for the gluten to tighten up again and then depan the pizza onto a cooling rack. You are looking to drive off the moisture from the bottom here as well as allow the crust to bake longer than the cheese will allow. You can even refrigerate or freeze the crust (wrapped in cling film) once the crust has dropped to room temperature - freezing actually helps the crispness but is a completely optional step.
Once the crust has dropped to room temperature (or come back to it if refrigerated or frozen), place back in the pan (hit with a touch more oil), top it and bake as before. Your crust will have gotten an extra 7-9 minutes of bake time (plus a chance to release steam) leading to a much crispier bottom. Your dough is so well hydrated it will still be plenty soft and chewy - just with some crunch!
Enjoy the channel - I’ve been a no knead, long cold ferment baker for a few decades now and it’s been great seeing you discover how well this method works. Keep up the good work!
This is how we do it in our pizzeria. Only way to keep up with the dinner rush.
Cheers for the tips! When I make large pizzas as work I usually pre-bake the base and then I flip it upside down and top the less baked part of dough with sauce and cheese. Works great. I guess I just want it to work in one move and that is why I struggle at home 😆
My favorite pizza is the pizza in front of me at any given time.
The high hydration dough is really the star here. I share this passion. I highly recommend baking the crust on it's own next time. Then adding cheese for the last 5-7 minutes so it doesn't brown much. And then ladling on puddles of sauce on top of the melted white cheese. What you get is a crispy on the outside crust, pillow soft on the inside just like you have here. But the cheese and sauce not being baked for long makes it super soft and melty. The mouth feel is insanity. This is Detroit style at it's finest in my opinion.
Baked this after about 30 hours cold-fermentation.
I made the sauce yesterday and let it sit in the fridge overnight - when I removed from the fridge to take off the chill, OMG - the aroma and the flavor of the sauce is phenomenal. Thankfully I have some leftover for a cooking adventure!
I used a “hi-gluten Power Flour” for the dough - as you can see, it is all puffy and wobbly (I love it when Charlie says “wobbly” - it sounds adorable - 😊) . It sat in the fridge for about 30 hours.
For the toppings, I used “whole milk” mozzarella (instead of part-skim) for both the shredded and block cheeses. Fresh basil on one and thinly sliced old world style pepperoni on the other.
Baked for 25 mins to obtain the nice caramelization.
Tried just a small piece, light, nice chew and the texture and sauce - oh my!! Photos have been posted (#214)
.
Focaccia pizza? Great recipe. Thanks for sharing.
Great video, you are the only channel that i actually try to make the food i see
😎
Lolol. I've pretty much only been baking Charlie's stuff as well. Even for Asian recipes I check if he has it first.
For crispy bottom,before baking, heat the bottom of pan on stove top. If you have gas, it’s easy but it will work on electric. This gives the dough a good head start
Thank you again for the great video!
It's interesting to hear you comment about how challenging it is for you to get a crispy bottom with your oven.
For me it's the other way around - here in Brazil the most common oven is a gas oven, the heating comes 100% from the bottom. It's hard for me to get a golden top without almost burning the bottom of my bakes.
Gotta work with what we have 😅
I have baked in different gas ovens over the past couple of decades. So, I can relate to this problem. And the first thing that I learned as a budding baker was that I have to permanently "park" a cookie sheet in the lowest-level shelf position. This acts as a secondary heat diffuser. The oven probably already has a built-in diffuser, but I found that that one is never good enough for baking purposes.
I then bake on the next shelf above (i.e. the center shelf position). This usually works pretty well and closely approximates an oven that evenly heats from all sides.
Over the years and when using different ovens, I have learned that using a baking stone or a pizza steel is another possible refinement of this technique. But not everybody owns one of those, whereas almost every kitchen has multiple cookie sheets and can afford dedicating one of them to even out the heat. If you do own a pizza steel though, leave it in the oven permanently. Gas ovens are notorious for having bigger temperature swings, which can make baking less predictable. A pizza stone and long pre-heating times will help a lot.
As a final note, it might be tempting to place the improvised heat diffuser directly onto the bottom of the oven cavity. But I caution against doing that. Most ovens come with instructions that you should never place anything directly onto the bottom as it can damage the oven liner. And the internet is full of reports where people have ruined their ovens by doing so. Even just aluminum foil is too much. Always place things on the actual shelf instead of the bottom of the oven cavity.
And that's why we use the top shelf in these ovens! If it is not cooking evenly, you need to find the best area and height ratio. Usually for a 25cm x 30cm (10" x 12") a height of 4-5 cm (2") would be the best... 9-10cm (4") when it's done. Now, time, it will depend of the oven size.
For left over sauce I make hybrid pizza and quesadillas. I dry pan fry a flour tortilla in a dry pan over medium to medium low heat. The tortilla is topped with sauce, cheese and any other pizza ingredient left over like pepperoni or sausage or mushrooms, onion, bell pepper etc. sliced very thin. The idea is to heat up the suace and cheese and toppings and if you use a slightly higher heat you can get a nice toast on the bottom of the flour tortilla. I lift one edge of the tortilla and fold it over on itself like a calzone then I flip it out onto the board and cut into four triangle wedges, plate and serve.
They sound great!
Perfect timing 😂 TH-cam drops this video in recommends just today when my family asking me cook pizza 🍕
So thanks for recipes 😊
Hi, I do basically the same thing with my own pizza. They come out nice. Sometimes I slap it back into the oven onto the steel for a minute or two. Crispy! Great videos Amigo. I’m diggin the high hydration, cold fermentation road.
Thank you so much for this!
I have been quite frustrated trying to make a good sheet pan pizza. This really helped make it a fun, simple, and tasty baking experience ❤
I am a fan of the blitzed sauce!! Much fresher, I've been baking high protein sheet pan pizzas for the last week (one in the oven right now!!) So this is great
Please mail me a slice!
@@koubenakombi3066 hahaha consider it in the post 🫡
Awesome looking pizza! I'm really loving the no knead cold fermented method, just recently started getting into making pizza dough a few months ago and after my first pizza using a normal kneading & proofing method I quickly switched to a no knead cold fermented one. My current dough recipe is based off one I got from Adam Ragusea's channel for pan pizza using milk, instead of milk I use water at around 90% hydration with milk powder mixed into the flour (might be better if I dissolve the powder into the water instead, not sure). I also add a touch of garlic powder to my dough to give a hint of garlic to my crust, especially since my preferred pizza is a BQQ meat lover's using an off-the-shelf BBQ sauce base (usually Heinz Smokey BBQ sauce) and otherwise doesn't have garlic on it. One thing that I want to try next time, which I just picked up from another channel I'm subbed to (John Kirkwood) who funnily also posted a pan pizza recipe today also using a no knead method but proofed on the bench, s lifting up the edge of the dough and putting some cheese along the rim to create a nice crispy cheesy crust.
Great pizza al trancio, greetings from Italy. 👍
I have a lot of success with a Lodge 10"x15" cast iron baking tray, and cooking it on an outdoor gas grill. I've also stopped using normal non-stick sheet pans for pizza, because the high temps I cook at will cause a non-stick coating to bubble and flake off. 12" cast iron pans also work great.
Can't wait to try this! Thank you.
Not having the exact deep pizza pans for the previous recipe isn’t a problem. Everyone has large oven roasting pans if they roast meats or vegetables. I just calculated the volume of your pans then measured and calculated the volume of my large oven roasting pan and divided the two values. Having the percentage difference I just scaled up your ingredient amounts bakers percentage style and made it in my deep oven roasting pan.
big brain moment
Cast iron skillet works, just preheat it before you put the dough in. Cast iron will also brown the bottom better.
@@a.mathis9454 unfortunately I’m not going to feed my family on a cast iron pan pizza. This is why family’s make sheet pizzas. Cast iron pizza is fine for one maybe two people.
I bet Charlie's fill the pain with water trick works nicely for scaling this. The question is what's the percent of water to get the final dough mass? @chainbaker ?
The "no-knead" method and the cold ferment is really proving itself; no real way to argue against the process!!! :) Be Safe
I cold proofed this dough for 5 days and made the best pizza EVER. Your videos helped me gain the knowledge and confidence to work with higher hydration dough. :)
5 days! Nice one 😎
I saw a recipe yesterday for a pour pizza. The dough was 87% hydration. It can also be as high as 92% hydration. It gets a 5 hour fermentation. The dough is poured onto the pan and gently spread out. Due to being so soft and focaccia like the sauce was very minimal and the cheese was low moisture cheese. My intent is to try yours and the 92% dough.
As always your vid’s are very professional and well presented.
Perfect! I love pizza but most crusts are toooo crunchy for my tooth problems. Love this recipe because the sauce is nice and that crust would work well! Thanks for another great recipe! 🎯
This looks amazing! Thank you! I'd love to see a video about mixing nut flours (almond, etc...) in with bread products. I've been trying to make a filled pie with almond dough for a crust, but haven't quite figured it out.
I make a few sheet pan pizzas. Usually ferment in the fridge in a large oblong food storage container for a few days. I'll try this high hydration recipe, looks tasty.
Awesome video as always, I appreciate the extra options you present at the end for bakers that don't have the same equipment.
Have you thought about doing any stovetop bakes for people that don't have ovens? You can make excellent pizza with a cast iron on the stove with a lid. Super crispy bottom, but more of a pale/steamed top. Kind of like the reverse version of the pizza you made.
I have a playlist of stovetop flatbreads and a few pan cooked muffin recipes too 😉
I’m not a big fan of deep dish pizza, but your recipe looks delicious.
Dude... it's pizza! Even with concrete as topping I would eat it!
Technically, this isn't a deep dish pizza. That's a whole other style. But I'm a fan of all the above.
@@koubenakombi3066👈this person understands pizza. 😊🍕🍕
@@PizzaHomiehow about thick crust pizza then.😉
made it yesterday
amazed how soft and flavorful it was
I use a very similar method for my pizza, and I finish the bottom on the stovetop. I just move my pan around the burner for about a minute or a bit less. The oil on the pan makes the dough develop a crispy crust. It is different from a traditionally baked pizza, but is still super good.
I have the same problem with pizza dough in my oven. I solved it this way, once the cheese has gotten just below how brown you like it, cover the top with foil and put the pan on a LOWER rack in the oven until the bottom is crisper. In a pan with an edge, I will lift a corner of it while it's still in the oven to check doneness.
10s across the board! That crust🤌🤌
My favorite pizza is a Neopolitan style garlic pesto white with chicken and broccoli 😋 It's so good!
After watching this, I made pizza dough using your no knead technique and this exact method of 80% hydration. After two folds, placed the dough in a plastic container that I oiled and will leave in fridge for two days before making pizza. 🔥🍕 I'll check your Flickr site to post my pizza when I bake it 🔥👍🏼
Thank you for this video. I want to learn how to make the best pizza at home. I have a little oven “Ariette”. I have fun to bake it for my son, who likes pizza very much after being in school some years ago (in Boston, MA).
Maybe to brown the crust it would be better to cook only the crust for the first 5-10 minutes. Then top the pizza and return to finish baking.
I am surprised you dont get a brown bottom with your steel though. Maybe the cold pan absorbs too much heat and doesnt transfer the heat fast enough to the dough. I would say maybe try preheating the pan, but stretching the dough over a hot pan may not work well lol.
It's a tricky one! As I enjoy a nice browned crust so that is definitely something I would try and improve upon for this recipe. Of course as you said, you work with what you have so I understand it might not be possible to get a properly browned crust.
Charlie, I usually par bake mine with the sauce first and little less oil on the pan to get that bottom crispier and less soggy .
Par baking pan pizza is a good move. For more spring, I also like to use a spray bottle to create steam just as I put the dough in the oven. Also, removing the pizza from the pan and putting it directly on the baking steel for a few minutes is nice to crisp up the bottom.
Tip for making sure the bottom bakes: you can bake the bottom with sauce for first few minutes until the bottom is brown (kind of like pie baking) then add the cheese (saw this tip on Pasta Grammar YT channel)
I mostly go with neapolitan pizza. Best to bake it in Ooni oven but on colder days I just put baking stone from it to my oven and still works great. Oh did I mention everyone in my home is waiting for Chimney Cake recipe? XD
😎
Look delicious thanks for the recipe
When I make pizza at home, I put the sauce on top, but that's just me. It keeps the cheese from drying out / burning.
Please do a video of Banh Mi but cold fermentation
I think a thicker pizza steel would help a lot with that bottom crust
Taking the pizza out of the pan and put it directly on the steel for a few minutes also helps to crisp up the bottom.
Puffy Pizza is good pizza. And if not getting a crispy bottom is a big issue, you can always move it around over the burners on your stove for a bit. I've seen people do it before they bake and after. I prefer to do it after because you get better control over how dark and crispy it ultimately ends up.
Last week i made something just like this
Yay - it's no-knead, cold-fermented PIZZA TIME - I think is my next bake - will start today and I can bake tomorrow (it's a holiday) yum!! Thanks for sharing this recipe.
That's a good holiday bake! 😎
Just came back from sicily, they have a delicious pan pizza called "Sfinciuni" - that's probably the grandmother of all pan pizzas.
They have a smart way to add tons of toppings without ending up with a puddle in the pizza: they first press all the toppings like making a foccacia, and add the tomato sauce afterwards. Secondly, they sprinkle bread crumbs over the tomato sauce - thats going to absorb some of the moisture. As for the topping, they go crazy with it: hard cheese, tons of anchovies, olives, cold cuts.
They also burn it slightly like you did in your video and add some onions to caramelise on top.
My wife used to call it "ugly fishy pizza"
I should add that one to my list! :)
Where's your chain? I must have missed that video! Love your videos. Makes everything seem achievable and very inspirational!
I stopped wearing it a long time ago 😅
Greggs pizza vibes
You can bake the crust alone, flip it,top it and bake again if you don't have the bottom elemen
The main issue I always have with this style of pizze is the soggy bottom. There is always a lot of moisture stuck there and waiting 10 minutes hasn't helped. When I slide it out onto the cutting board after 3 minutes the board is quite wet and the bottom which as previously crispy is now sticking to the board.
I will try baking it at the very bottom of my electric oven, as I can't resist iterating on my favorite theme: Pizza 😅
Pre-baking the base could be a good option.
Huh, just decided to watch this while waiting for my pizza dough to do its thing in the fridge and I'm making something a bit similar, although i plant to make it more of a round pizza as it won't fill up the entire tray.
I prefer to parcake the crust on sheet pizza. You get better dough texture that way
May be this is must try pizza when i effort to buy a new oven
Still use airfryer bake a sourdough lol
Thin and crispy for me, but nice looking pizza anyway.
Pizza! Pizza! Pizza! Never abuse your pizza! Just punish it in your mouth! Bad pizza! Hmmm... good pizza!
😁
aluminium trays transfer heat from the oven quickly, unlike steel, which takes long to heat up. this will give you a better crust.
i dont use olive oil in tray, instead spread a liberal amount of semolina to almost fully cover the tray, thinly.
i like to cook pizza with all the toppings first, on full heat. then put on the cheese for last few minutes, with temperature reduced. nobody likes burnt cheese flavour.
Just made this piza the same as your method. It was really great pizza, just the way i like it. My family loved it too. The dough was great and pizza crumb full of air pockets. I’ve just posted it in my instagram page , tagged your instagram. Thanks alot.
Once you flip it into the other pan the first time, can you put it under a broiler to crisp up the bottom a bit before you flip it onto your cutting board? And I LOVE all the no knead bakes you have. My daughter loves homemade bread but could not knead dough properly if her life depended on it. I have shared some of these recipes with her and she love them.
That could work. Par-baking the base seems to be the ticket though.
Could you par bake the dough for a portion of time?
That could work. I've never done it that way though.
Par baking is great if you want a more open crumb. I also like to use a spray bottle to create steam just as I load the pizza. This also helps get more oven spring and a more open crumb.
Hey! I have one question. After you make a really sticky dough in the table how you clean that? please answer my question because I need to know how I can clean my table. Thank you! (The video is awesome)
Scrape off the bits and then wash it with soapy water and a sponge.
Thank you master! You saved my life, and my table 😂
How about cold fermented kaiser rolls?
I'll add them to my list! But you can certainly convert my regular recipe by using my cold fermentation guide 😎
@@ChainBaker Thanks
Me popping a spoon out of my mouth:
Wait. Do what with the extra sauce?
Do whatever 😂
7:40 you certainly wouldn't want a puddle in the middle of your pizza. This isn't neopolitan style pizza after all! 😂
😄
What would the difference in the outcome be between using white bread wheat flour and cake wheat flour?
I don't think the dough would come together at all. You'd end up with batter.
@@ChainBaker That makes sense, thanks for your reply :)
Pizza lover here 🫶🏼 requesting Chicago style please, anyone? (Probably a tiny % here 😅
I'll add it to my list ;)
I take my pizza out of the oven and then immediately throw it on top the burner to crisp it up underneath.
Bro you need to junk the oven and get a new one. Its time! You need to get a crispy bottom :)
Amazing video. So simple to deal with such a high hydration with no knead dough :)🙃and to think how much we complicated our lives with stretch and fold hehe.
There is the old saying KISS keep it simple stupid. You can't get better then this example :)
If I was not renting the place I would have got myself a decent oven a long time ago ;D got to stick with it for a while still!
Do I really have to make a smaller one to eat all by myself?
To be fair I could demolish the whole thing by myself 😅
Hey! Just share it! I would accept a slice!
Looks great, but I'd finish that on the stove. Bottom too soft for my taste. You need a new oven! :D
Removing the pizza from the tray and placing it directly on the pizza steel at the end of the bake also helps to crisp up the bottom crust.
Don't abuse your pizza, there's no knead... 😆
😅
youre so cool
You're cool for being here 😎
I don't care for bready pizza. Flat, crispy on the bottom, and just a bit doughy under the toppings.
👍
par-bake the dough before adding the cheese and toppings. This will help make the dough get crispier without overcooking the cheese and toppings.
@@KalElCanFly "make the dough get crispier without overcooking the cheese"
I can't believe anyone would par-bake the dough. That would just make the pizza breadier and stale rather than crispy brown.
Don't be that picky, dude. You must be living in the city your entire life... you need to escape to the woods!
@@Blackmark52 Nah. It's a good move to par bake this style of pizza. It makes for a lighter more open crumb. And it only needs a good 6 minutes or so. Not that long, so it won't dry out the crust.
First
🥳
But last in politeness... you could have said: "First" + "thank you for sharing, Charlie!" or + "great video, Charlie!".
Hello,
Can i get your email for business inquiry
Thanks.
hello@chainbaker.com