Every Way to Make Pizza (32 Methods) | Bon Appétit

hi everyone I'm Emil Stanek editor-at-large a bon appetit and this is almost every way to cook a pizza oh right there is a whole wide world of pizza out there folks you got soupy centered Neapolitan Pines you've got rustic Roman style rectangles you've got the inimitable Chicago deep-dish but today we're focusing in on a slightly modified version of a good old-fashioned New York style pizza we're after a slice with a thin crisp nicely brown crust that'll stand up for itself with a top layer of beautifully furnished tomato sauce and mozzarella cheese the challenge here is to figure out the best way to use equipment available to home cooks to produce the kind of pie we can get at our favorite pizzeria pizza you know it you'll love it and we're gonna try to cook it every way we can think of before you can cook a pizza you got a shape a pizza here we have a simple dough made from bread flour water salt and yeast that we've allowed to slowly ferment in the fridge overnight we're using about 10 ounces of dough which is going to produce an approximately 10 inch pizza we're gonna flour our work surface so it doesn't stick get our dough on there and just start stretching it to form a nice even round once we get it into shape we can use the back of our hands and our sons to get it good and thin once it's shaped we're gonna top it with our super simple sauce which is just Hulk and tomatoes pureed with garlic and olive oil and use a ladle to spread it into a thin layer the little goes a long way then the piece de resistance a judicious handful of shredded whole milk mozzarella cheese we're gonna get our pizza peel under there and this bad boy is ready for the oven baked pizza oh right we've got our pizza on this sheet pan and we're gonna slide it into our oven that's been preheated to his pies it'll go looks like a pizza alright so this is a pretty run-of-the-mill homemade pizza the fact that the sheet pan had to heat up before the pizza cook cook put us at a serious disadvantage the faster you can connect the pizza dough with high heat the better so not a lot of spring around the edges a little bit of color and looking at that slice the whole thing is just a little bit uneven and kind of floppy yeah the middle is a little bit soupy the dough is a bit dense I think you can do a lot better than this and the key is gonna be to create a hot surface in our home oven that can mimic the superheated deck of a real-deal pizza oven let's see what we can do about that shall we preheated sheet pan pizza okay we got another pizza this time we're gonna slide it directly on to two preheated sheet pans which hopefully is gonna give us a little bit more thermal mass it's been about eight minutes ooh pizza pizza this looks pretty good that sheet pan was supposed to mimic the surface of a deck oven because it's already preheated and we got some nice color around the edges but on the whole I feel like it's a little bit floppy yeah looking a little bit wet and doughy in there we got some nice spring around the edges but it wasn't enough to help out the middle and it's pretty pale underneath yeah not bad but nothing to write home about I think it's definitely better than putting it in a cold pan but on the whole I still think we can do better twice baked pizza let's try another experiment with our preheated sheet pans we're gonna bake this circle of dough without toppings first then we're gonna take it out and top it and then pop it back in to melt the cheese there it is folks so the idea here was to get the crust a head start before the toppings got involved and it looks pretty good decent browning around here though it's a smidge uneven cutting into it not bad a bit more oven spring since the sauce and cheese weren't weighing it down it's moving up nicely although it did SOG out a bit in the center not mad at it a little bit crispier still want more browning on that underside and I'm not convinced that that annoying extra step was totally worth it pizza stone pizza we had a pizza pie we're gonna slide it onto our pre heated ceramic pizza stone close the oven and come back in seven eight minutes check on ours ah looking good we're seeing some really impressive crust color here the ceramic holds so much heat and is able to deliver it really quickly and efficiently feels nice and crispy handsome browning on top it sounds crunchy nice oven spring on that profile and the slice is holding up pretty nicely really tasty well-developed crust flavor nice and crunchy this is definitely an improvement on our inverted sheet pans ceramic tile pizza and we've created two decks out of preheated unglazed ceramic tiles and we're just gonna slide our guy right in there should be done by now that's a pizza all right loving those edges it definitely feels crunchy and we got good heat on all sides we basically created it an oven within an oven which is what I really like about this technique cutting in that crust looks bubbly and crisp YUM this one is great maybe even slightly better than our standard pizza stone and you can cover all of the racks of your oven with those tiles meaning you can cook multiple pizzas at the same time plus the tiles are cheap and easy to move around a little DIY but really fun making steel pizza so in here we have a superheated slab of steel we're gonna slide our pie in set it to broil for about two minutes and then drop the temperature to the highest regular baking temperature check on this guy and that is our baking steel pizza this is really beautiful looking handsome edges a little charring nice even browning on top very substantial cutting in you gonna hear the crunch there I'm really excited for this one wow that is a great slice of pizza the crust development is outstanding you know I'm not a hundred percent sure that's far enough way better than our tile or baking stone pizza but I think if we had a little bit more practice with this product we could definitely get there YUM whisper pan pizza okay so this time we're gonna slide our pizza under this preheated crisper pan which is really just a perforated aluminum disc we're gonna check on that in about eight minutes smells good okay let's just grab this whole thing and take it out that crust is a bit on the pale side for me I mean it's still pretty substantial feeling and there's definitely little bit of give pretty good browning on top but really wishing we got Morel on those sides cutting in yeah a little bit floppy it's tasty I mean definitely not as good as our other oven experiments but I'm impressed by what we were able to get with that thin piece of aluminum it's really not too shabby Rosen pizza right here we've got a stretched topped and then completely frozen pizza and we're gonna cook it directly on the rack and see what happens okay it's been about 15 minutes that should be done you know this actually looks a lot better than I thought I was going to it is slightly deformed because of the way that it did encountered the rack but whatever decent browning on this side and it kind of puffed up in a funny way and I can't really account for that let's look at a slice it does seem like it cooked a little bit unevenly because it had to defrost before it could cook so the crumb development did suffer a little bit you know it's actually extremely crispy because of how long it took to cook but the quality of the crust was compromised a bit it works for sure I'm just not sure that's 100% ideal all right we're doing this one wild style right on the rack we don't make too much of a mess it smells kind of smoky let's get this out hold still yeah gotcha so obviously the shape of this thing is a little wild and we had some grips on the bottom of the oven they created mass and smoke but the crust and the underside actually looks pretty good it's kind of a funny thing to cut yeah pretty uneven but definitely not as bad as I thought it was gonna be actually pretty crunchy I mean it's a wonky method for sure but I'm shocked by how not bad has turned out to be I love surprises open floor pizza oh right this pizza is going straight to hell aka the superheated floor of the oven okay time to rescue our pizza from certain death got it I'm actually really impressed by the color we got on this one it's really substantial feeling cutting in we've got a nice bottom crust going on it looks like it came out of a wood-fired oven pretty good spring handsome profile YUM I'm gonna go ahead and say that this stands up to our other oven surfaces the only problem is at the bottom of most people's ovens are covered in crud but maybe this is a good excuse to clean the floor of your oven grilled pizza we got our pizza we got our preheated gas grill we're just gonna slide this saw right onto the grates close the lid and come back when it's done okay it's spin about seven minutes let's check on it looks ready not the most even pizza for sure the top is definitely cooked but it didn't get enough heat so it's a little doughy and pale but that underside which got the most direct Heat its aggressively charred and really tasty looking in feels crisp and we're seeing a bit of spring but not a ton you know the bottom of this slice is outstanding but the top is not I think we can do better than this baking steel grilled pizza with this pizza we're gonna try cooking it on a baking steel that's been preheating on this grill slide it on and close the lid all right let's check on it I don't think that bottom can take anymore so we're gonna call it so that baking seal was definitely super hot but the grill chamber itself was not so much the edges are weak and there's no browning on the cheese but there's definitely a healthy amount of color and char on that undercarriage getting in there nice spring because that surface was so damn hot but it clearly cooked unevenly yeah that bottom is crunchy and delicious but the rest is no bueno there's definitely potential here though flip grilled pizzas all right let's try this again we're gonna slide this dough on and we're gonna come back in a couple of minutes okay now we're gonna flip it top it and close the lid again not too shabby this looks so much better to me now we've got grill marks on both sides which is a huge improvement even if we're not seeing it kind of reducing or bubbling on the cheese sauce layer cutting in Wow we've got really good spring and it feels nice and crispy that underside is gorgeous Wow that is so tasty definitely different from our oven pies but the result is undeniably delicious beautifully developed crust good grill flavor I'm loving this if you're working with a standard grill this is the way to go all right we got our pizza we got our charcoal grill which has been fitted with an attachment that mimics a pizza oven we're gonna slide our pie onto this preheated ceramic stone and come back in about seven minutes and that is our kettle grilled pizza so a little blonder around the edges than I'd like but the underside is what we're really excited about that pizza stone was definitely a lot hotter than the chamber itself that bottom looks really nice cutting into it you can really hear the crunch nice spring along there because that bottom was wicked hot and the undercarriage has a gorgeous leopard like pattern it's a smidge doughy for my taste I wish we could have closed the unit so that more heat could circulate around the top but I'm not mad at it so this kooky contraption is the uni pizza oven and it's been superheated with wood pellets we're gonna open it up get our pizza in and close the door this should be ready in no time this is a truly beautiful pie as close as we've come to a proper restaurant quality wood fired pizza gorgeous bubbling and charring on the crust great color all in three minutes looking at that slice I'm really stoked on that oven spring yeah this is an amazing slice of pizza YUM incredible crust development so much flavor killer texture and that unmistakable whiff of wood smoke if you're committed to making backyard pizza on the regular this thing really delivers grandma style pizza time for something a little bit different for our grandma style pie we're gonna start with a ball of dough that's about three times the size of the ones we've been working with we've got our sheet pan we're gonna get a good half a cup of oil in there spread it all around get our dough in there and stretch it out the best we can to form a rough rectangle now that it's starting to resist stretching we're gonna let it rest for about 30 minutes okay now that our dough is nice and pliable again we can keep stretching it right to the edges then top it with cheese and a few rustic dollops of sauce all over it and then it's ready for the oven now we're gonna get it in there and bake it for about 20 to 30 minutes Oh beautiful obviously this is a lot bigger than our other pies but because it filled out the sheet pan I was able to get nice and crispy where it came in contact with the pan let's check this out what I love about this method is that the pizza almost fried in the olive oil so it's nice and crispy on the bottom we've got some nice fluffy height that's so delicious a totally different piece from our circle pies much puffier and richer but I think this is a super approachable method for making a great pizza at home that doesn't require any hassle or special equipment to achieve each dish pizza for this Midwestern treat we've got a ball of dough that's about twice the size of our standard we've got a springform pan which has a handy dandy mechanism that allows us to remove the wall of the dish after its baked we're gonna get our pan all oiled up and flour our work surface and stretch our dough until it's bigger than our pan drape it over the pan and then try to work it so the dough kind of clings to the sides taking a while okay great now we're gonna pave it for about 10 minutes and then it's ready to be topped we've got a good amount of cheese then we're gonna spread tomato sauce over just to cover and then bake it again deep-dish pizza everybody this bad boy is in a class all its own sauce on top you got cheese inside it's almost like a casserole we got decent browning on the crust from that par bake with all that oil you know I'm not from Chicago so I'm not really sure how to cut this thing okay there you go you know I was skeptical but this looks really good nice crispy crust plenty of bubbliness into it I can't say that I like it more than a perfect New York slice or a good grandma but it's definitely its own special thing and not too hard to make it home cool teenage mutant ninja pizza it calls itself the most awesome pizza maker in the world looks so wrong let's get our pizza in and close it and now Bunga dude so our teenage mutant ninja pizza is a little weird it still looks kind of raw and Joey over here there's a little bit of blistering but a lot of that cheese kind of just overflowed didn't burned it's definitely cooked cutting into it ya know ovens spring to speak of and the whole cheese stitch looks a little bit demented yeah bummer dude never meet your heroes kids waffle iron pizza we got a ball of dough we got a hot waffle iron we're gonna get a little bit of flour down on this surface stretch our dough out so it's about the right size sauce cheese open up our iron and transfer our pizza right in there shut it flip it and let the terror commence oh god it's leaking Wow okay well that is a pizza waffle I guess so a while it was cooking a lot of cheese and sauce just kind of oozed out and made a crazy mess Pizza was too big for that iron so you've got some uncooked parts here definitely burnt on this side and the other actually kind of looks like the bottom of a real pizza cut into this Wow very crispy also looks very dry could be a lot worse definitely not getting much sauce cheese action kind of taste like the burnt edges of a lasagna you know I don't think anybody needs to do this pizzaz plus pizza we got another pizza we got our pizzazz plus rotating Pizza Oven we're gonna slide our pizza right on there set this for 13 minutes and see what happens I'm pretty skeptical of this one you all ha well I guess it's hooked so our pizzazz plus definitely did a better job of cooking the top than the bottom that cheese was going crazy but the bottom is very pale I was afraid we were gonna scorch the toppings hmm yeah not a whole lot to look at very low-profile and floppy yeah that is one uninspiring piece of pizza no reason to have that thing on your counter rebel oven pizza we got a pizza we got our Breville countertop electric pizza oven it's set to 700 degrees we're gonna open this bad boy up slide our saw right in there and close the door now we're just gonna rotate it 180 degrees and come back when it's ready well hello there I am loving the way that this looks the outside is gorgeously burnished great color and because that deck was so hot the exterior crust just popped in a way we haven't seen a lot of today the inside looks beauteous definitely crispy impressive speckling in color that is a damn impressive slice of pizza it's definitely an investment and if you're serious about pro level pizza at home this thing definitely slays stovetop - oven pizza we got a ball of dough we got a cast-iron pan that we've been preheating we're gonna get a little flour on our work surface stretch our dough out nice and evenly get a little oil in this pan and then drop our dough right in there we're gonna let this go until we've got a little bit of color on the bottom okay looking good now we're gonna turn it off top it with a thin layer of sauce some cheese and then take this over to the oven to finish cooking look at that okay I'm into the Browning on top but I'm not that impressed by the edges over here but that undercarriage actually looks really well browned let's cut into it it's definitely got some crunch nice color development under there and it's holding up nicely YUM I love that little bit of added richness and crunch the oil adds it's not the most even but if you don't have a stone a steel or tiles or anything like that this is a great way to make a killer pizza was a plain old cast-iron pan stovetop let's see if we can cut the oven out of the equation all together we're gonna shape our pizza pie put some oil into that pan get our flying saucer of dough in there once we get some color on the first side we're gonna flip it top it with sauce and cheese and then cover it so we get some melting action pretty so this obviously looks pretty different from most of our oven methods but it's pretty damn cool the first side which took most of the oil has kind of a fried dough texture while the other side it's more like nun or something like that the cheese sausage is a bit soupy because the moisture had nowhere to go the cutting in there's some crunch there and it puffed up really nicely actually you know this actually tastes so good the sauce is a little bit raw but the olive oil flavor is great and it's nice and crisp this is more like a flatbread of sorts than a traditional pizza but it's a tasty thing nonetheless boiled Pizza things are about to get weird folks we're gonna stretch our dough out a little less than we have before get a little sauce in there some cheese we're gonna fold this over to make a little pizza dumpling seal it as tight as we can then we're gonna gently pick it up and slide it into the water we're gonna let that go for about 10 minutes easy does and that my friends is a boiled pizza the game has changed no browning of any variety and it has a tacky almost pierogi like texture feels kind of like a savory gusher cut it into a few different strips so we managed to melt the cheese inside and the dough is actually mostly cooked which is impressive to give this a shot well it's not like any pizza I've ever had before but it's also not bad per se it would be a lot better if we finished it in a pan with some butter and onions or something like that but honestly I don't hate it deep fried pizza fried pizza time we're gonna take another pizza dumpling and lower it into some 350-degree oil and see what happens and I guess that's a deep-fried pizza okay so yes this obviously looks like a deep-fried calzone the exterior has a cooled bubbly fried texture but it still feels pretty tender and it puffed a lot for sure let's cut it steamy dangerous so probably could have stuffed it more but I didn't want it to burst and it's mostly cooked through just a few bits that could have used a little bit more time you know I'm not gonna lie that's pretty awesome tasting I mean it's fried dough cheese and sauce I kind of wish we had done it like a calzone with just cheese inside and sauce for dipping it's certainly not a pizza but it does not suck steamed pizza all right we got a pizza we got a bamboo steamer we're gonna slide that pizza right in there whoops rearrange a little bit close the lid and come back for our dim sum pizza surprise Wow that is something so clearly it did not brown it did seem to cook and it has a weird kind of pillowy texture but that inside did not hold together too well and it's pretty soupy it's almost wound like pretty hard to cut in the regular way yeah very floppy man believe me when I say I've eaten worse things in the making of this show it doesn't taste like pizza but it's definitely not inedible I mean the dough is cooked and the cheese is melted what more could a person ask for stovetop oven pizza now we're gonna try a different standalone pizza oven this one is ceramic and powered by the gas burner we're gonna open it up come around this side to slide our pizza in and close the door open it back up and there's our pie right off the bat I'm really liking this color we're getting around the edges especially these nice blistery bits very appealing and underneath we've got nice crust speckling that bottom surface clearly gets really really hot which we got a smidge more heat on the top though cutting ooh this sounds legit great oven spring beautiful cheetah pattern Wow great texture great flavor if I'm being picky I wish the cheese browned a little bit more but this is definitely right up there with our best you know it's starting to feel a little bit stuffy in here let's head to the backyard pizza stone fire pit pizza oh right we've been preheating this pizza stone in this fire pit for about 20 minutes and we're just gonna slide this pie onto this superheated slab of ceramic oops that's getting pretty burnt let's take it off so clearly it's quite undercooked right here and then practically blackened on the bottom let's get in there yeah it's definitely still really doughy yeah very burnt but also very raw at the same time too much heat under not enough over black wood grilled pizza so here we've got a circle of dough we're gonna slide it right onto this rack then we're gonna flip it hit it with sauce cheese and let it finish cooking and that's our wood grilled pizza this one kind of puffed a little bit like our flip grilled pizza and it's a bit soupy in here because there wasn't a lot of heat applied to that side but we've got some nice color on the bottom crust probably could have built that fire up little bit more cutting in nice spring but still a bit doughy right around the edges good crunch nice wood smoke flavor this is more of a flatbread than a pizza and we could have tweaked the method a bit but not bad at all camping pot pizza okay we're gonna get a little bit of olive oil into our preheated camping pot and then we're gonna fling our mini pizza in there close the lid and that's some kind of pizza I guess definitely really soupy in the middle and the underside just kind of fried a little bit it's a little bit burnt right around those bottom edges but otherwise just looks pretty steamy it's cut in and we can see that it is still wrong yeah nope not a good way to make a pizza no thanks Easy Bake Oven pizza oh right we got our Easy Bake Oven we've got our tiny pizza we're gonna slide that in it's a little stuck there we go and we're gonna check on this in forever now we use this weird tool to get it out okay got it and that's our easy baked pizza let me see if I can get this out of here Oh spoiler alert it's not that hot so yeah it's kind of cooked the cheese is barely melted it's hard to tell if it's raw or not it's very soggy yeah nope not good at all bad I think this is a sign that we should head back inside microwaved pizza we got a pizza pie we got a microwave we're gonna open this up give it a good spray slide our pizza in close the door and set it for three minutes and thirty seconds Wow okay then I mean that she's certainly melted and the sauce definitely cooked that outside trust filled clearly tough and hard in a way I can't really account for really hard to get pizza cutter there you go gah Wow that is truly bizarre the interior is floppy and soft but the outside is tough like cardboard this is a terrible way to cook a pizza Pizza cone pizza ooh okay another weird one folks we're gonna punch out this shape here fold it over and seal it with this patented crimping device get it onto this silicone cone then we're gonna bake it in a 470 degree oven for about six minutes okay now we're gonna take our crust cone and fill it with sauce and cheese and then bake it until the inside becomes a molten dangerous slurry shut up Pizza cone this thing looks demonic to me like an animal horn meant for a satanic ritual decent browning around the edge though it is very wet in there terrified that I'm gonna burn myself eating this to be honest I find the crunch to be somewhat appealing but otherwise this eating experience does absolutely nothing for me it's as good don't mess with pizza hydrated pizza we got a dehydrator here it's set to 158 degrees which is the highest setting I'm gonna take this thing off slide it in close our lid and come back in four and a half hours that looks dried all right this must looks more like conceptual art made about pizza than actual pizza let's cut it Wow it's really tough around the outside and very tacky and dry in the middle and very thin I mean it almost has a perverse kind of crunch to it oh it's so raw it's rehydrating in my mouth as I chew it this is disgusting bad not good all right today we cooked a whole lot of pizzas a whole lot of different ways what do we learn well for one high heat and thermal mass are the name of the game the quicker you can apply sustained even heat to that dough the better the end result there are a lot of simple very effective ways to hack your home oven to produce a closed - pizzeria level pie and there are also a few serious business gadgets out there that are truly impressive and quite a few that really aren't have a favorite way to cook a pizza that you didn't see here today leave it in the comments

Channel: Bon Appétit

Views: 3,488,756

Rating: 4.7849836 out of 5

Keywords: almost every, every way, amiel stanek, amiel, amiel bon appetit, amiel makes, every way to cook, every way to make, pizza, every way to make pizza, every pizza, every way pizza, every way to cook a pizza, how to pizza, best pizza, how to pizzas, best pizza recipe, fried pizza, deep fried pizza, how to cook pizzas, how to make pizzas, make pizzas, pizzas, how to bake pizza, bake pizza, oven baked pizza, cast iron pizza, best way to make pizza, food, bon appetit

Id: smjnOG1diXg

Length: 29min 36sec (1776 seconds)

Published: Sat Mar 28 2020