Food Lab Basics: POV Foolproof No Knead Pan Pizza

everyone that's Kenji Lopez alt again I'm at home it's late so everyone's asleep but I'm gonna make some pizza tomorrow so tonight I'm making some Nonis we've rearranged our kitchen recently and I have no idea where we put our scale or some of our moving cups so I'm gonna kind of eyeball all this it's a pretty forgiving recipe so you don't really have to worry about too much but I know that this thing is about two cups of flour which is about 280 grams of flour and what you're looking for is the right ratio and flour to water so with this recipe I go in about 60 to 65% hydration that is for every you know every hundred grams of flour you use 60 to 65 grams of water so this is 280 grams of water so I think it's around 170 under 70 grams 170 milliliters hundred 70 grams of water which is C let's see let's see that's a little more than we need but I'll pour it in and well first some salt anything for about three two and a half to three percent salt bye wait for this dough again I'm just eyeballing it grab some nice incident yeast is what I'm using really becomes whatever these types of no need recipes no need dough recipes are very very forgiving as far as the amount of yeast I'm they kind of almost self-regulate so I mean for like around half a percent by weight of the flour but you know just a little bit doesn't really matter too much so clean hands all right mix up that salt yeast flour I'm gonna do a little bit of olive oil in this one I don't always add olive oil to my pizza dough's it makes them brown a little bit faster and also makes a little more sort of tender and a looser crumb structure which is you know not always desirable but just mixing it up all right let's I'm gonna go with not all this water cuz it was that was around a hundred ninety milliliters I think about that much to start to see where that gets us so with these no need dough's essentially what happens is you add you want to get it just to the point where there's no real dry flour remaining and then over the course of the night what happens is there are enzymes in the flour that enzyme to the flour that break down the break down the proteins into shorter and shorter pieces which are then easier to align so when when you mix flour and lard together creates a sort of protein web called gluten and the enzymes help that form more easily so when you do a no-knead dough like this the enzymes have a long time to work and it gets to the point where just the action of the yeast bubbling and creating you know creating action within the dough creating this sort of sort of like I'm kneading on a microscopic scale to the point that you don't actually have to really need it at all all you have to do is combine it just like this cover it and then tomorrow we'll come back and I'll show you where it is covered with plastic bowl about you know about like at least six to eight times the volume of this because this is gonna rise like crazy overnight cover it and leave it on the counter and let's do that nice and tight you go so we'll cover it leave it on the counter room temp overnight and tomorrow we'll come back and we'll see where we are just this is a little trick no I don't remember from whom Stella at least may be as brave Turton no dry flour helps you get the don't see get wet dough off of your hands I'll see you guys tomorrow all right yep see you guys tomorrow all right there I'm back you'll notice I did not change my shirt today I will do it later though because it's kind of gross huh and yeah and we're back this is the next day I don't hear it in now I made a mistake and I did one thing without the camera on and that was to give it a couple of turns earlier today about an hour ago the way you do that is basically you take you reach around the edges of it pull up the top just kind of fold it over itself like that a few times and that's what I did earlier and then it rose back out of a shape and the way the reason you do that is you kind of want to introduce any sort of pockets of yeast you sir on homogenized it introduced introduce the yeast to new food so that I can said I can work a little better but you'll see how nice and stretchy this dough has become overnight it's like real pizza dough yeah so what I'm gonna do now you can use this dough for any kind of pizza you can make like a New York style pizza out of it stretch yourself you can make a pan pizza and what we're gonna do today is we're gonna make these well these pan pizzas and cast-iron pans I got two cast iron pans here different sizes I'm just gonna eyeball it again I'm not positive this is enough dough to fill up both on CC little flour on the board just tiny bit get a knife let's see that's really one and two right there you go and so when you're balling your dough what I do is I kind of take it like this and I tuck it all underneath is I kind of rotate it around and that kind of pinched it here with my thumb and so what that does is it gives you a nice smooth top and then you pinch it all together at the bottom like that and then what you can do is put on your board like this you don't want too much flour because you actually want it to stick just a little bit loose hand feel like that and that'll kind of create a nice little seal at the bottom see easy uh-huh I've got some olive oil here plenty of olive oil in these pans now I'm also gonna get some sauce going so let me heat up some olive oil in these pan over here you don't have to cook your sauce um you can just use plain old good-quality crushed Tomatoes with some salt and I'm work whole peeled tomatoes that you crush yourself with some salt for this style of pizza I like making a kind of lightly flavored sauce so there's that guy flop and pinch the bottom there we Joe all right into here all right now these guys I'm gonna turn around a little bit get them all nice and coated with olive oil all over Dan and wash my hands that little thing here this little thing is from these Japanese candy it's like powder that it's just made for kids as this like powder that you pour into these little trays in this well and it turns into different kinds of shapes that one's um that ones it's called pop it in cooking I think pop and cook this one is a sushi set so you make your own little one of the powders turns into candy that it looks like rice one of the powders turns into candy that looks like tuna one of them turns out the candy that looks like an egg and then the coolest part of that is that there's one that actually has like real like legit spera fication like sodium alginate it's verification you make these little little candies that look like salmon eggs butter I don't know some kind of orange flavored or something but you drop them in with a little dropper and this made for kids that really cool actually works all right this up here so for my sauce I'm going well this pays I'll use later it's seen better days but you know whatever basil basil in the time of coronavirus saved the stems for the sauce I put the leaves in here for the pizzas later up the stems grab a little garlic hood closed smash smash smash smash the papers off I still don't know where my bench paper went oops paper sticking there you don't really have to do a too fine am too perfect a job on this garlic that's a very rough chop get them a paper stuck in there pull them out alright there's our garlic it's gonna go right into the oil here oops which is too hot it's not gonna go into that oil I don't want to smoke in which we don't want what did i do there right yeah I probably shouldn't do that that's a good way to ruin your pan ooh sorry I had to cut away for a second because my daughter talked there anyhow don't do that with your pan that was a dumb thing for me to do pressure the video alright meanwhile I'm gonna go here pepper flakes we want pepper flakes and oregano or Oregon oh what's that I'm oregano oops alright let's try this again olive oil and garlic some mac and cheese leftover on it Thank You hot pepper flakes dried word gone oh we're gonna know oregano is one of those herbs that actually works really well dried um generally like herbs that are Hardy or leaves like oregano marjoram thyme sage those tend to do pretty well when they're dried rosemary it's the herbs like parsley basil chives like those really more delicate ones that just don't do well dried and it's because those hard your herbs their volatiles are actually less volatile there are the aromas are less volatile so they don't and it's because they grow in hotter climates so they don't want all that stuff evaporating out of them so generally like hearty herbs their flavors tend to tend to stick as they dry better than more delicate herbs so I would never use like dried parsley or basil or treble or chives but I would definitely would use you know oriented of thyme oregano thyme marjoram savory I don't know who uses savory I don't know one who can save they probably use it like twice in my life you can go in with a hand blender you can buy crushed Tomatoes if you want though these are these are oh they're not they're not the San marzanos this branch enta also make San marzanos um this is just plain old Italian style I don't know I'm not I'm not as picky as most people are about their Tomatoes I usually get Gento DOP San marzanos from Italy or I get Muir Glen which are from the US and consistently win like taste tests oh this is a um a pastry cutter this is what people you use this to cut butter into flour when you're making pie dough and stuff like that I think it's great for making like a rough textured tomato sauce like this chops right up you know yeah so you can go in here with a hand blender you can also use crushed Tomatoes give these a potato potato masher or if you want a really rough texture you can put those tomatoes into Bowl and just squish them with your hands before you make them in your sauce but this is pretty good it's going to let them put down slightly we're gonna wrap these back up again oh let me throw these basil stems in here no people were asking what are all these onions doing here these onions are here because we were planning on making some French onion soup at some point and you need a buttload of onions to do that this by the way is lemon verbena we grow it out in the yard and we pick it and dry it and then my daughter uses it to make tea because she likes to feel like a grown-up and so she gets to have the lemon verbena tea and we have the grown-up tea and everyone's happy um lemon verbena is also just delicious it's like one of my favorite one of my favorite herbs in Spanish that's how they drink in Colombia they drink a lot of them out of my father which is like herbal teas my wife is Colombian again one of the most popular herbs there is lemon verbena which they call sea their own it's got like its you know it's got the aroma of lemon but not the tartness you go nice a wrapped we're gonna leave these again out at room temperature what's gonna happen is the dough the dough is almost gonna kind of let its like stretch itself out it'll relax and relax and relax I'll start going and then you know hopefully by the end we'll have very little actual work to do to get it to stretch into place but we'll leave that you know until until it's relaxed an hour so maybe a couple hours I'll do the dishes it's not a simmering away season with some salt people ask me if I don't know if we always if I always use that sometime much salt time I don't you know I was trained in restaurants and we use a lot of salt in restaurants and I have a you know on the chef at a chef partner at a beer hall and we want our customers to drink beer so you know we make the food nice and salty I would call it properly seasoned I would say most people under seasoned their food and this is properly seasoning but you know that's just kind of a arrogant chefs way of looking at it and I'm salted to whatever level you like it I like it with plenty of salt all right that is good to go all right I will see you guys back I don't know a couple hours when this beach is ready to go all right bye-bye all right I think we're back for probably one more cut in the middle of this but we're back now we're about to you finished cutting out and topping that pizza dough so you can see it's kind of it's been like almost two hours oh you know what I also looked up the recipe I have for this online which is on Serious Eats um it's called foolproof no need pan pizza something like that the recipe I used on Serious Eats is a little different from the one I kind of did by that I did in this video it has a little bit more water in it that one is about 68 percent hydration this one I think is 60 to 65% anyhow all it does is shows you all it does this goes to show you that it's a very forgiving recipe doesn't really matter too much how precise you are as long as you get the sort of general idea right alright so what I'm going to do now you can see the dough is nice and relaxed that started to stretch out already I'm gonna finish getting it around to the edges of the pans here and if you see bubbles like that just give them a pop otherwise they'll kind of puff up and burn and the one thing you want to do is make sure that there's no air trapped underneath the dough because that'll prevent the bottle from crisping and you really want to get nice and crisp almost like ends up kind of frying in olive oil as it bakes there you go it's what you're looking for so all the way around to every corner all the way around the edges like that this one the same thing oh there's a nice big bowl right there I think the one we put on the one this post on serious eats also has a little bit less olive oil I don't know why I think it's because people get nervous about using so much oil but it's the good fat right good fat yeah all right there we go out to the edges let's make sure there's no air trapped underneath so you want to kind of lift it up make sure that there's no air and let slide it down slowly I've preheated my oven to 550 degrees which is as hot as it goes I'm gonna put the rack kind of close to the on the lowest rack which is what you want to do because you really want that bottom to kind of fry and heat up really nicely now with a lot of pizzas you know like in New York style pizza or Neapolitan style pizza you're pretty sparing on the sauce and the toppings and stuff with this style of kind of deeper pan pizza you can be a little more generous this is still way too much sauce for all the pizzas so we'll figure out something to do with it that's a spoon high dog and try not to get too many of those basil stems take them out if you get them and you can you can top it any way you like you can you know you can leave it a border around it if you want I think for this style of pizza I kind of like having the sauce go all the way to the edges and especially the cheese you know it's kind of like if you ever had Detroit style pizza which I also have a recipe up for unser your seats but Detroit's out Pete says like really has that nice cheese crust it kind of blackens and gets crispy now I'm gonna do a little bit of that on this one although I don't have the right type of cheese for it in fact I don't know the right type of cheese at all like normally what I would do is I would get a block of full fat aged mozzarella not the fresh mozzarella this type of pizza you don't want to use fresh mozzarella cuz it's just too wet but today I couldn't find that at the supermarket of the day because things are slim pickings these days so all I could get was this stuff finely shredded low-moisture part-skim and cheese we'll see how it turns out see what else we got we got some chorizo and if we have some Parmesan crusts again so are you guys let's try some string cheese instead of the well I'll do one I'll do one with string cheese on one with the pre shredded stuff and here's some parmesan the problem the real problem of the pre-shredded stuff is first of all that it's always low fat which is not ideal for this type of pizza but it's also that it has cellulose to prevent it from sticking from clumping and that can affect the way it melts but we'll see what happens all right so we go all the way up to the edges here we want that cheese to kind of melt into the edges and really crisp up around around the edge of that pan that man on this guy let's see let's see if this works all right so string cheese is mozzarella I think it's higher fat than the pre sure to stuff is definitely doesn't have a cellulose so maybe this will work better oops I hear my daughter calling hang on a second all right and back so I got that mozzarella down I got my daughter's issue taken care of I'm just gonna cut this into chunks I don't see why this wouldn't work guys Jesus cheese um I've been on this kind of cheese and carb tear on these videos recently um I don't always eat like this just seems like this is the kind of stuff that's most conducive to youtube videos so I just do it all right you know what I mean how do you feel about that you mind all this cheese and carbs all right cheese up to the edges I've got this do a little bit of parmesan on there too this guy got that basil will do some of it hello it first so that it gets the aroma on there and then some of it will add fresh at the end as well traditionally with like a Neapolitan style pizza you put the basil on at the beginning but this these pizzas bake significantly longer than a real traditional Neapolitan pizza does so I like to save some of that basil as well for the end so that you get some of that fresh basil flavor here's serese no which guys should go in here and let's do this one so we can really loaded up all right okay a little sprinkle of salt in both of these I'm not gonna add any extra olive oil because they both had a there's a lot of oil in the pan already and three go into the oven so 550 degrees real hot those are gonna take about 10 to 12 minutes or so all right back to what has got to be the last time we're gonna go check on the pizzas a bit about 10 12 minutes or so I don't know exactly how long it's been but oh I'm gonna leave it there cuz the pizzas gonna land there I mean let me get a little little specialist don't let me see some knife all right whoo there you go I'm good make sure that there see how the bottoms are doing get in there so looks like the tops are done but the bottoms are not quite there yet so what I do then that happens the easy way to fix that we'll go straight to the stovetop where's that 2007 earlier and we're gonna finish it on the stove top so the bottom crisps up finish with that fresh basil [Applause] and we'll do a little more parmesan you see all right check out how we're doing you can see this nice crispy cheese crust huh there we go gonna look golden and it will crisp up as it when it's really hot it won't be the cheese crust will seem a little sort of limp but as it cools just a little bit it's gonna start to crisp up yeah it looks black but that's actually what you're looking forward this these cheese edges they don't taste burnt you're gonna have to trust me on that they might look burnt but they're not gonna taste burnt look at that can you see that all right now let's get this guy out of here you're gonna live here and you need another home here right here too much olive oil yeah that the the string cheese guy actually worked out looking came out looking pretty good I'm glad that worked like it up getting the edges here don't want to leave any of that crust behind all right yeah let's get our our pizza cutter gets a wheel let's see what we got as far as texture goes ready Oh people were asking me about my setup I use a GoPro and this is the GoPro app on the camera just so I can kind of see and make sure that everything is pointing in the right direction look at that pizza all right ooh you see that nice crumb structure that nice bubbly it's almost like focaccia right and in fact this recipe is pretty else it's pretty similar to my focaccia recipe as well and you bake it in kind of the same way and let's look at the undercarriage there see how nice and crispy and kind of fry it it gets and then of course there's this bit which is that's the real stuff that's that's what this is what dreams are made of crispy cheese I just way too hot for me to even take a bite off right now it's best those fingers there yeah you know I'm looking for the other one grab bit of this Mike's hot honey good stuff goes real well with cured meat on pizza a little bit of spice and a little bit of tiny bit of acid and uh you know and some sweetness of course one of my favorite combinations pickled jalapenos pepperoni and hot honey I don't have any pickled jalapenos David actually probably do I just didn't think about it all right let's get four slices on this one look at that delicious delicious pan pizza this is um this is kind of like what Pizza Hut used to be like before they went off you know I guess they were always corporate but until they went before they went like super corporate I listen if I can actually take a bite of this this is gonna hurt mmm it's so good yeah all right I know what the dog is waiting for sit sit down wait wait wait come on here you go one for you too nobody you go Buchner up back up back up all right and now it's dinner time

Channel: J. Kenji López-Alt

Views: 705,097

Rating: 4.9293599 out of 5

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Id: HukqEjCPkhU

Length: 32min 14sec (1934 seconds)

Published: Fri Apr 03 2020