Pour-In-The-Pan Pizza | Milk Street at Home

hi this is Christopher Kimball from milk Street  at home you know a couple of weeks ago I got a   good idea maybe a great idea of taking a focaccia  recipe from southern Italy really unusual recipe   and turning it into a pizza now the reason I  wanted to do that is the dough was so wet you   could put it on an oil pizza pan and the shaping  was really simple to do which really avoids the   biggest problem in making homemade pizza now  here's what was unusual about that recipe it   used a lot of water 92% hydration which means  almost as water by weight as flour secondly it   use a lot of yeast a whole package of yeast  per pizza in this case it was two packages   of the yeast for a double recipe which is a lot  third in rose for six hours it rose up it   goes down and rose up again and that made this  amazing bready airy focaccia so here's what I   did since then I reduced the flour to 200 grams  for pizza from 250 I reduced the water to 85%   hydration 170 grams of water I left the yeast  the same of the package of yeast I reduced the   rising time from six hours to four hours I  didn't want it quite so airy and thick and   then when I got it out of the bowl after four  hours I put it onto a pizza pan it doesn't go   on to peel onto a round pan that cost three bucks  with a couple tablespoons of oil I let it sit for   20 minutes and after 20 minutes I topped it  with a half cup of pre-shredded supermarket   low-quality mozzarella cheese fresh cheese just  is too wet in fact in Naples when they make it   with fresh buffalo mozzarella they have to cut  their pizza with a knife and fork because the   center is so soggy then I did not use a tomato  sauce I tried that but it was too wet again so   I took some grape tomatoes cherry tomatoes Capri  Tomatoes cut them in half and then smash them a   little bit with a potato masher in a bowl to get  rid of the seeds and the liquid just used the   me so then I topped the pizza 20 minutes also  made sure went out almost to the edges at that   point with my fingers that were oiled let it sit  another another 20 minutes that was critical let   it sit in another 20 minutes a little oregano  on top salt pepper drizzle some oil over the   tomatoes into a very hot oven on the pizza steel  12 to 14 minutes baking time and you're done so   the advantage of this recipe I called my pour  in the pan pizza is it avoids the whole issue   of stretching the dough or rolling it out it  makes a great crisp bottom because the oils so   hot like a Chicago pizza it's really crunchy  the top is crispy on the inside is light and   airy it really was one of the best pizzas I've  ever had whether at home or at a restaurant so   give it a shot pour in the pan pizza from Milk  Street and I hope you enjoy your baking at home

Channel: Christopher Kimball’s Milk Street

Views: 41,192

Keywords: Christopher Kimball, Milk Street, Cooking, Recipes, Food, Pizza, Puglia, Homemade Pizza

Id: nuhlfA4Fsxs

Length: 2min 38sec (158 seconds)

Published: Wed Aug 19 2020