Easier pan pizza in a non-stick — browned base and crispy rim

this video is sponsored by squarespace here's a much easier much more reliable method for making a great pan pizza a pizza style pioneered in the american midwest and yes popularized by a global chain that rhymes with it's a glut they don't need my publicity you can absolutely use any pizza dough with this method but here's what i've been using for pan pizzas lately bread flour but all-purpose would be fine a cup to start with like 120 grams i actually put in a little too much you'll see half a teaspoon of salt maybe three grams two or three grams of sugar half a teaspoon and half a teaspoon of dry yeast a gram or two a little glug of olive oil maybe a couple of teaspoons and you don't have to do this but garlic powder inside the dough works great with a thick crust pizza in a thin crust too much of it would burn just a dash i'm only making one portion of dough here and instead of water i'm using milk pizza butt uses various powdered milk products in their crusts it makes for some very nice caramelly notes in the brown surface half a cup of milk some people say you got a scald milk before you use it in a yeast bread heating it to almost boiling deactivates enzymes or proteins in the milk that can interfere with the gluten and the rise i tried this dough with scalded milk and with milk straight from the fridge and i noticed absolutely no difference maybe because my milk is pasteurized i don't know i do know that i put in too much flour so more milk to balance it i think wet sticky doughs are better for pan pizza they bake up fluffier and when i'm kneading a tiny little ball of dough for just one pizza i kind of like to do it up in the air between my hands this is super easy you just kind of squish it and grind it between your palms it's oddly satisfying and it doesn't get the counter dirty let's see is it smooth and elastic enough that i can form a thin sheet without it tearing check form it into a smooth ball yeah i wish it was a little bit stickier but it's fine back into the bowl cover it up and let it rise for an hour or two this took two because my kitchen is super cold right now doubled in size you could absolutely do my normal thing where i put the dough straight in the fridge and let it ferment slowly for a few days that's good too but either way we're going to do a second rise in the pan i used to use cast iron for pan pizza but i have switched to my non-stick a 10 inch teflon pan with an oven safe handle you could use cast iron but i have found this makes it so much easier you'll see why just a little bit of olive oil in the pan too much and the pizza has a really fried taste to it just a dab and i do like to put some seasonings in this oil a little pinch of dried oregano basil chili flakes whatever you like and a tiny pinch of salt a little salt goes a long way here and then you just completely coat the pan this results in a distinct layer of flavor on the bottom of the pizza that is quite tasty heterogeneity and while my hands are still greasy i'll grab my dough ball and plop it in i used to stretch the dough first and then lay it in the pan i found it's easier to just mash it straight into the pan with my fingertips this also helps me to get a more even thickness throughout if you do traditional stretching up in the air the thick outer ring of dough you get tends to make all the sauce and cheese pool into the center with this style of pizza i'm stretching it up past the corner of the pan not because i want it up there but because i know this dough is going to contract before all is said and done so start wider than you want it i'll rub a thin layer of oil on top because it tastes good and because it'll keep this from drying out as it gets a second rise in the pan at least for a half an hour that really helps it bake up lighter and fluffier it tends to be kind of dense and doughy if you skip this second rise and while it's rising we can prep everything else for sauce i'm still on this particular make and model of canned tomatoes it's the best thing for pizza sauce i can find in u.s grocery stores when i can't find it i use another brand of crushed or ground tomatoes and i spike it with a little tomato paste for extra flavor i don't normally measure it but a third of a cup is perfect for a pan pizza this size imho here's my new favorite pizza herb marjoram smells like tea but tastes like oregano crossed with time maybe i'll also use some oregano and basil and a tiny pinch of sugar a little chili flakes black pepper and a dab of olive oil stir it all up and that's it if it looks like not quite enough sauce to me then it's probably exactly enough let's prep our cheese for new york style pizza i scour the earth for whole milk low moisture mozzarella but on my pan pizzas i've really been liking the part skim kind lately and this stuff is way easier to find it's got to be low moisture though that's an eight ounce block i'll use five or six ounces like 150 grams i miss the full fat flavor but the part skim kind just seems to brown better with this particular recipe and for that same reason i think it's particularly important to avoid pre-grated cheese for this the anti-clumping starch they put on the pre-grated stuff is particularly likely to burn with this method i'm gonna show you there we go and lastly i do like to put some grated parmesan over the sauce layer i suppose now's as good a time as any to admit that i prefer the pre-grated stuff for pizza i have real parmigiano-reggiano in the fridge right now i could use it but it just doesn't taste right on pizza to me the fake stuff tastes right to me last thing to prep is my topping whatever toppings you want are fine but this is my new favorite pizza topping a tiny clove of fresh garlic tiny because we're going to eat it raw and raw garlic is super strong just a couple little shavings of lemon zest the bright yellow part with as little of the underlying white pith as possible and then a little bunch of fresh parsley chop it all up and you've got gremolata the traditional last minute garnish for lots of italian dishes chopping those three ingredients into each other really does seem to spark a chemical reaction between them the result tastes like more than the sum of its parts a last minute sprinkling of that makes all kinds of things taste fresher and i don't know more sophisticated okay the dough has visibly puffed up a bit so we're ready to bake you can simply top your dough and then throw the whole pan into a screaming hot oven that's traditional but what i do is a lot more energy efficient it's easier to control and it gets you a much browner bottom heat on medium and at the same time i'll get my oven's broiler heating to max that's the element at the top of the oven it heats up in a flash and i've got a rack positioned pretty close to it after a minute i can see the dough puffing up and after four minutes i can smell it starting to brown with my old method i would start topping the pizza now but the way i cook it these days is to completely finish browning the bottom before anything else goes in you do it this way and you can use a soft spatula to lift up the dough and see exactly what's going on with the non-stick pan you can just kind of shake it like an omelette to make sure it's not stuck and you can move it or rotate it around if some parts seem to be browning more than others with my old method you'd have to guess when the bottom is perfect with this method there's no guessing you just cook it until you like the bottom i like it just starting to burn a little burning is part of what makes bread taste like pizza to me and there we are so off the heat this comes now there's no particular rush i'll just smooth my sauce around edge to edge no bare ring of crust around the edge the stuff on the sides of the pan will caramelize and go super sweet dust on a little parmesan or whatever you want to call this substance it really enhances the flavor and hiding it under the mozzarella layer keeps it from burning again edge to edge with the mutts those bits of cheese touching the sides of the pan are going to do magical things that's it and under the grill this goes brits call it a grill i find this pizza cooks much better and faster if i keep my oven door closed yes people say you should not put teflon under the broiler it could overheat and put off toxic fumes good advice but this is only going to be under there for literally two minutes i've done tests with my infrared thermometer the exposed teflon never got remotely close to the temperature at which ptfe starts to break down causing polymer fume fever in very high doses it never got close if you can't risk it or if you have a pet bird around use cast iron birds are super sensitive to polymer fumes but i'm super sensitive to pizza fumes and this smells awesome you just pull it when it's brown to your liking look at that crispy cheese on the edge and because i use the non-stick pan it's going to come right off i'll sprinkle on my gremolata you want to let this cool in the pan for just a few minutes just until it's solidified enough that you can get it out intact the sooner you get it out to a cooling rack the crispier the bottom will be and look with a non-stick you can literally just slide the pizza out like an omelet couldn't be easier now that it's on the rack where steam can escape you're safe to let this cool as long as you want before eating i like to let it cool way down hey look up there you can see that super dark and even brown bottom but it's got nothing i ain't seen before though there's no surprises here i always hated my old method where you just had to guess when the bottom was perfect though say it's not perfect maybe you didn't get out of the pan fast enough and now it's soggy you can very easily just re-fry this for a few minutes basically until you hear it start to sizzle again that'll bring the crust right back to life i've said in the past that i don't think pizza cutters are good for the home kitchen i prefer using a knife because a pizza cutter just tends to fall right off the edges of your little cutting board but with a pizza this small in diameter it's fine cut yours however you want i like small slices because they are so thick and so rich the milk has made that crust a little bit cakey in an awesome way that is just such a great guilty pleasure pie and look at the rim those delicious brown cheesy bits that actually has an italian name frico it deserves its own name it deserves its own website from squarespace whether you're starting up a pizza joint planning to sell pizzas over the internet or just trying to show off your pizza photography squarespace has a site template that you can customize in minutes by simply throwing in your photos maybe editing them a little bit and you're off squarespace can process payments from your customers it can empower them to schedule appointments or make reservations with you and there are new search 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Channel: Adam Ragusea

Views: 3,113,072

Rating: 4.912106 out of 5

Keywords: cast iron, pizza hut

Id: 9TjUWnAK0cg

Length: 9min 42sec (582 seconds)

Published: Thu Dec 31 2020