This pizza recipe is the best I've ever made. My family is swooning. But, to me, the most important thing is watching someone who enjoys cooking as much as I do. I love the way everything you do is chef'd up to the 9's. Keep it up Brian!
I cannot thank you enough for helping to up my 🍕 game! Your videos are down to earth, practical, and EVERY ONE I've made our family absolutely loves. The fact that you cover everything from Provel to taco pizza to potato pave totally hits. IMHO, if you can figure out how to recreate Lou Malnati's Butter Crust, your legacy will be cemented. BTW, I was about to sell my Ooni, but the success of your Neapolitan recipe tonight brought me back! Should we ever pass each other in STL, I'd like to buy you a Ski...hell, maybe even a cherry Ski. #LiveIt
An additional tip lads and lasses is to slide your fresh from the oven pizza on to a wire rack to keep the bottom crust from getting steamed to retain max crunchiness!
This is the way I’ve been doing pizza as long as I can remember. But I’ve always found that the less water I add, the better the crust turns out. It definitely makes the dough harder to work, but the thick and crunchy crust is worth it.
Use all purpose flour, it is fine. I cooked mine at 450 degrees for about 18 minutes. Just make sure the crust is crispy, and it is great, it will be pale looking, but don't let it fool you, it is still great
Great video. I am looking forward to trying it. One correction though at 7:32 you state to heat the oven to 550f or "176c" that is incorrect it should be "288c"
@@JudeHawke-q9y yes, why would I ever need to divide something by 5 or 10 with no remainder? You know what I do need to divide by? 2 3 4 and 6, the most common divisions
You are known now as “Pizza King” at my house. I love your personality and speed of presenting without extra jibber jabber. Most of all, I’m so grateful for your techniques and recipes, best pizza ever!
My husband and I tried this today and loved it. My husband is always on the hunt for good pizza recipes and I am the sauce person. I used canned cherry tomatoes instead of normal chopped tomatoes for the sauce because I like the fruity sweetness of those a lot for pizza and pasta sauces. We used povolone instead of mozarella slices because for some reason the supermarkets in my country do not sell mozarella in dehydrated blocks. Also we do not have American peperoni so we used thinly sliced chorizo. All substitutes worked really well and this is hands down the best pizza we ever had and we have really good Italian pizza places in my city. Thank you for your awesome work. :)
Holy smokes! A comment from Maestro Iacopelli. I’ll be honest…I’m super jealous. I’ve made both of your pizza recipes (made this sheet pan one tonight actually). Vito taught me everything I know about pizza. Bri is the quick and dirty when I don’t have all day. This sheet pan pizza kicks butt though. The sauce is *muah*!
Just made this! Turned out great!! If you want a better crust, instead of using oil in the sheet pan, use lard or crisco on it, I promise you that you great an amazing crust and it will not stick!
Just got a pizza steel the other week, and am ready to descend down the pizza rabbit hole. Your pizza vids are going to be my starting point, so I'm excited to add this recipe to the pizza to-do list. Thanks!
I'd never made pizza from scratch before and this was my first attempt. I used your other video to get an idea on how to do the dough by hand, and I admit part way through I wasn't sure it was working out... but it did work out, really, REALLY well! Delicious! I don't have a pizza stone/steel so used a second inverted baking sheet in its place... no idea if that made a difference or not but the crust turned out great! Thanks!
This is by far the Best pizza dough I've made from your recipes and I've made most if not all of them. It comes out fluffy and has a good flavor for 90 min dough. I cant wait to try these in a day or so when the dough is more fermented. You guys need to try it.
I have 3 daughters and you have a cult following among them and their friends. College girls are dropping their meal plans in favor of learning how to cook. You are on to something , you should be proud
Thank for the dough recipe. I used a/p flour and used the method of the plastic oiled containers and let it rise as you described 30 mins. 3 times. Then I used parchment paper to line my 2 pans ( I doubled the recipe for 2 pizzas) and stretched the dough using crisco instead of oil, made it rise for 20 mins. Added my own toppings making sure mushrooms were added last otherwise dough will be to wet and dogging. Then I made it rise again with all the toppings, and baked at 400 degrees for 45 mins. Switching the pans in the oven half time for doneness. Came out crispy and fully cooked. Pulled the pizzas off the pan using the ends of the parchment paper and perfection, and tasty all the way. Thanks again!!! 🇨🇦
TY for explaining why high-hydration dough needs folding, not more mixing Bri. This tid bit was worth the price of admission alone! NO ONE has mentioned WHY they do that in all the sourdough vids I've watched. You are a true master. No wait, a true Master Baker 😁
I know you made this video 2 years ago, and have since updated it, if I recall correctly, but I just noticed that the inside of your oven doesn’t look like this is the first thing you’ve cooked in it. Thanks for that. I clean my oven annually, because I can’t stand to do it any more than that. Love your videos Brian. Thanks for all of your help cooking anything, and everything. Enjoying you from Mexico City. ❤
I never post on these things but this is important. When Bri says high his mixer is only on 4. If you crank your mixer up to 10, it will fly off the counter so beware.
Hi Brian, I’ve been making sheet pan pizza for a few years and I’ve been looking for the right dough recipe. Thank you very much for providing it. My wife and I made this over the weekend and it was the absolute best we’ve ever had. Chewy with a crispy bottom and very flavourful. Thank you for taking the time to develop your recipes and for sharing them with us. I really enjoy your videos.
Love this recipe and I make it so often it's memorized! I have a few notes: 1. At high altitude (I'm at 7000 ft) a bit higher hydration seems to help. I use 300 grams of water (71.5% hydration). 2. Heed to warning about a new cookie sheet. I season mine just like cast iron. Wipe on canola oil, then do your best to wipe ALL of it off with a paper towel, then put sheet in a 450 degree oven for one hour. Turn oven off and let pan cool in it. One go is all you need (pan won't really even get much color) and this pizza will slide right off. Only use a soft sponge to clean after that. No dishwasher or scrubbies. 3. Highly recommend a baking steel. Before I had one I always had to finish the crust on a burner.
I make homemade pizza several times a month and yesterday, as I sometimes do, I decided to scour youtube for another dough recipe. I am typically disappointed when I deviate from my own recipe, but last night I made the best pizza I've ever made. I proofed the dough in a crappy plastic ziploc tub that was nearly identical to yours - between that, your folding method, and the absurdly high water content, I think that made all the difference. I've always been told using olive oil was a no-no when greasing the bottom of the sheet pan for pizza (I've only ever tried oils with a high smoke temp) but I tried EVOO this time and it turned out perfectly. Thank you sir. Now to try more of your recpies.
anyone else just waiting for Bman's video like it's a weekly show or just me? Also, holiday season is coming up, i'm hyped to see what Brian put on the menu.
This is perfect. If you like thin crust, double the sauce and make 2. Works perfect. I have made it both ways. Do it as Brian says. I am an American expat living in Germany and the is the flavorful and greasy taste of home. Hats off Brian!
Putting the pan on the burners if it's not crispy enough is brilliant, I'll have to try that because my toppings always finish before the bottom browns enough and I end up with dry toppings
Hey bri ! Today i just made your pizza and eat it with my friend as our dinner . This is my first time doing it. I wasn’t hesitated to make it at all, because i trust you and your recipes so much . First the dough was soooo bigggg, i didn’t expect to be that big , like bigger two times than yours (i made same measurements) I put the pizza in the oven with out baking stone and i turns out perfect , every slice i ate i was showing my friend the back of it , it’s golden and the crispness is another level . I would definitely use this recipe forever, thankksss
Thank you so much for revisiting the recipe. Although the first was great, I always appreciate it when a youtuber posts his/her improvements, especially for pizza.
You showed me how to handle the dough which I had been having problems with forever so THANK YOU!!!! I topped our pizza with onions, peppers and sausage, and cooked at 500 degrees for 18 minutes and it was perfect. Thanks again!
Okay. I have been making my own pizza dough for years from recipes on UA-cam. Some are okay and others are have turned out disastrous. I live in Colorado at just over 5300 feet and I usually try to find high altitude recipes, but this worked without adjustment! This is by far the best recipe I have found so far. I followed the ingredients completely and I put it in the refrigerator overnight, for better flavor and it came out fantastic. My husband said "are you going to keep using this recipe because it is the best one so far..." I told him of course if you like it that's all I care about! Thank you so much for this recipe. I really appreciate your time.
Not sure what went awry, followed the dough recipe exact - and after the mixing, the dough was pretty soupy; ended up having to add about 1/2 cup of flour to get it to a wet state that looked like yours in the video. I've been making pizza dough for a long time at home; don't even really measure much of anything anymore. We'll see how this one turns out as a sheet pie :) Update: It came out delicious.
Granma pie is similar to tomato pie. I always put the cheese on bottom and drop the sauce on top in strips or blobs. If you want tomato pie just do that except spread the sauce all over the top, i always top with parm or pecorino romano
In-laws are visiting from NW Ohio, and the one and only pizzeria in their small town favors a pan style, so I turned to you for the answer! Turned out really, really well. The strength building folds yielded a very open and light dough, and putting slices of Mozz down first kept it from being soggy. Despite a swimming pool of olive oil I still had some stickage, probably because my seasoned sheet pan was a bit too seasoned 😁 Really chuffed!
Best dough recipe ive found so far! Good work! Tasty, crunchy and really durable dough. Does not tear apart while handling like other doughs. Try it and see for yourself!
Made this twice. Having trouble with the hydration level. My dough is not as loose as yours so will try a little more water next time. I'm using Caputo 00 flour. The sauce is totally flavorful. Thanks, Brian. Edit - found the error of my ways. Works with AP but bread flour would require a little more water. Great pizza recipe. We've made this at least 5 times. My son says it's the best pizza he's ever had. My wife loves it, too. I'm happy.
A "Black" Pan (like a Blue Steel or Hard Anodized Aluminum) will absolutely help with browning the bottom. And curious, why not just recommend Bread Flour which is usually in the 12% protein range? Also, I find that letting the prepared pizza proof/rise in the pan for about 30 mins before baking helps "lighten" Sicilian pizza and Focaccia ✌️
I wanted to keep this simple, and to me a grandma pie isn’t super thick and bready, so 30 minute proof was enough. I don’t mess with bread flour unless I have to. My style of dough development gets AP plenty strong.
Just use King Arthur AP flour you'll definitely have the protein content needed I think they have the have the highest protein content of the flours that you can buy in the store, and they list the content on the box
@@oslowcloud Thanks, King Arthur AP flour is very good, but I believe their protein percentage (and W Factor) is in the same range as most other supermarket brand AP flours; ditto with their bread flour. The thing about King Arthur flours are that they tend to be expensive, sometimes double other national brands; that, and there seems to be this, deserved or not, cult-like affection for them, and that's just a bit off-putting to me, but that's just me. I just don't think it's necessary for people on a tight budget to feel compelled to buy the most expensive flour on the shelf; but this isn't my channel and I'm just some commenter. Like I said, KA make very good stuff, and I do occasionally buy it when I catch a sale; most other times I stick to Pillsbury or Gold Medal bread flours (I feel bread flours are best for homemade pizza & focaccia) to save a few bucks, and the results tend to be identical or near-identical regardless of the bread flour, with little to no adjustment to any recipe needed ✌️ www.theartisan.net/ProteinComparisons.htm
Made this last night, currently living solo in Siem Reap, gonna take me the whole weekend to eat this entire thing. Awesome recipe and worth the effort, thanks Bri!
Hey Bri, have a weird pizza idea (not mine, actually) - anchovy with jam. Sounds totally crazy, but I tried it once (it was an apple quince jam) and it was really good. Still can’t completely reproduce it, but recent attempt was pretty nice - I found some not very sweet and little bit sour jam (Rhubarb + wine). I’m bit obsessed with that combination since then
It may have been two years but I finally just made this today. The sauce had too much pepper for the kids but I can cut that in half. Also, for some reason on Long Island this ratio is too wet for it to come away from the bowl without pinching in another like 2 grams. Really came out well. Thank you!
Great recipe and pizza! Steps were very easy to follow through. My oven only goes up to 500° and it wasn't quite as crisp as yours even after 20 minutes. However, in the end, it was similar to my favorite chain pizza, Pizza Hut's pan pizza. I did go kinda topping heavy in attempts of emulating their supreme pizza. Also, it's nice to have a pizza from scratch in the same day, but I wonder if it's possible to cold ferment this dough. It would be really helpful to make the dough 2-3 days in advance.
Basically the same dough I leave on the counter for 24 hours, use half, and keep the rest in the refer for another week. Take it out a few hours before you want to use it.
My family and I are snowed in today but wanted pizza, so I used this as a template. Used provolone, freshly shredded mozz, and grated Parm (cuz that's what we had) and some pepperoni. I didn't have any crushed tomatoes so I used the tomato paste-based sauce from the "grandma pizza" video. My son claimed it was the best pizza he's ever had, and my wife said we should just start making this instead of delivery or frozen pizza.
Just tried this recipe last night and it turned out great. The crust was really tasty and crispy. Going to make it again tomorrow for a party. Thanks for the recipe!
Thank you for giving a weight measure for garlic instead of only # of cloves. They vary so much in size I hate when recipes aren't precise. You rock! ❤️
I much prefer your cooked sauce for pizza as in this new recipe. It becomes sweeter when cooked. This is a great pizza and I appreciate that you look to improve recipes! Thanks, Brian.
I made this for my very picky family and they really liked the dough. I loved it too. Mine came out super bready like grandma slices which i love. Once again, an amazing recipe!!!!
Made this last night for my family with grated parm and red pepper flakes on the side. We all loved it. Thank you Brian, I will be adding this to my favorites
you're bringing my cooking abilities to another level, thank you, you're content is great, presentation is fantastic! We all appreciate what you're doing here! Thank you!!!
As they say in these UA-cam comments: "First!" And, my memory of sheet pan pizza comes from the cafeteria at grade school and junior high school...which is a good thing.
You're so right about this recipe multiplying for a crowd. I made a seven times batch of the original pan pizza for the kids at the school where I work and they go bananas for it. I'll be giving this higher hydration version a go soon. Seems like the result would be closer to your focaccia and if so...that won't suck. Keep up the great work, Bri!
Add olive oil to the pan half way through the bake, pull the corners up lightly with a pancake turner and pour a little in each time. Works like a charm
This is too funny Bri. An hour ago I calculated out my ingredients for a grandma pie for my half sheet (USA Pan), and I too used 425 grams of flour at 65% hydration. I have a notebook where I keep all my pizza dough notes and I wanted to make a Grandma pie and I basically ended up duplicating your dough recipe. I'm confident it will turn out mighty good. Thanks for sharing your techniques, tips etc.
I tried making homemade pizza quite a few times but I was never happy with the results... until this one. What a keeper! Super crunchy and the container approach for folding the dough worked so well for me. Love your channel!
Had it tonight, one thing I'll say is the temp is too high without a pizza stone or maybe my sheet pan is too thin. It cooked way faster, but was sooo delicious!
What a fantastic sheet pan pizza recipe! I have made many of Brian’s pizza recipes and I have to say this one is a winner. I used bread flour and the crust resembled a Pizza Hut crust. Make this recipe if you are deciding on a pizza night you won’t regret it.
Okay, so I just used this recipe (scaled up) to serve 60 people at a summer camp. Huge success! Not only was it a big hit, but doing 6 full sheet trays in three hours in a summer camp kitchen was legendary!
@@BrianLagerstrom the standard canned ones (I always grab the 100oz here in Canada), with some fresh garlic, basil and salt blended w the immersion blender.. basically canned Gazpacho! (And killer freezer base sauce for winter)
I made this Detroit-style and it was very good with a crispy edge. With 67% hydration, the crumb was not as open as desired but was very good. You really need that extra 5 % water. Follow this technique and let the rise occur in the baking pan. My oven only goes to 500 F, so I baked with cheese only for 10 minutes and then added toppings and sauce followed by another 10 minutes of baking. delicioso!!
Brian: "Please don't watch the old video! It's bad!!" Also Brian: *leaves the video up to watch* No cap (as the young kids say), I do like the monologuing, it added a "sensual" element to the videos. Otherwise I see what you are saying about the old videos 😂
In my experience you might be able to get by if you brown the cheese after baking by putting it under the grill/broiler and maybe use his stove top method to brown the bottom more. You'll have to be a bit careful of the cheese separating but as long as you keep an eye on it you should be golden.
Get a pizza steel (2/3" thick or even 1/2" if you think your oven rack will handle the weight) and let er rip in the oven on max temp for AN HOUR. Then put your pizza in.. the steel absorbs all the heat and will give you a result similar to those high-temp ovens.
We tried his delivery pizza recipe, our oven only goes up to 250 degrees and the pizzas still turned out spot on, it’s worth a try! Had the pizza stone in there from warm up, very happy with the results
In italy they usually don't put fresh mozzarella on pizza before they cook it, as it will throw out too much water and make a mess (they may add chunks of fresh mozzarella di bufala on top after the pizza is cooked though, but that's a different thing). If you really want to use the fresh mozzarella, I recommend that you break it in chunks and put it in the fridge for a day or two, this way it will dehydrate. Professional pizzaioli in Italy use dry mozzarella to start with.
It's pretty nice!...Even if it's not every day, but just the times that I've been fortunate enough to be around at the right time!
Рік тому
Yup. Tried your recipe today and holy F! Best pizza I’ve ever made. Thank you!!!!!!!!!! No more store bought pizza for me. Came out perfectly crunchy. I’m sooooo full!
your style is a little similar to Joshua Weissman, but you are way more chill and actually develop recipes that are amazing but simple enough for people to actually try 😭
Bri, I did my own thing for the sauce and toppings but used your recipe TO THE T for the dough. OUTSTANDING!!!!!! This will be my go-to from now on. LOVE YOUR CHANNEL!!!!!
Use unsalted butter instead of olive oil in the pan. Also a thicker black pan will give you even crispier bottoms. Once you take ut out -slide it onto a wire rack! If not the heat creates steam and will make your crispy bottom saggy again!
I've been on the keto-diet for 16 weeks. Never felt worse in my life. Naturally, the first receipt I made when I got off the diet was your caraway seed rye bread. And now I can't wait to make and sink my teeth into this pizza again. Keep posting your detailed and well explained videos Brian!
Ok, since you brought up heavily used bakeware, we've got something in common. I get mine from commercial bakeries where they have gone through tens of thousands of cycles. I sometimes have to pay 5 bucks but mostly they are free for the asking. These are so seasoned at a molecular level it impossible to bake badly on them. Clean up is way easier as well, nothing sticks.
I actually made this twice over the holiday weekend, and I am thankful for a vacuum sealer and freezer space. ;) Super-nice, and the high hydration dough is made easy with the stand mixer for sure. I also really dig the sauce. I am usually a bit of a raw sauce minimalist, but yours was robust without being overbearing. Nice!
Yup. And garlic olive oil is always welcome. I pretty much use the NY Pizza sauce from Reinhart's American Pie(+/- dry spice ratios) for all things pizza. It's good, but almost a one trick pony (albeit a good one!). It is nice to have another simple, yet versatile sauce to add to the arsenal.
This pizza recipe is the best I've ever made. My family is swooning. But, to me, the most important thing is watching someone who enjoys cooking as much as I do. I love the way everything you do is chef'd up to the 9's. Keep it up Brian!
Thanks for trying, so glad you went for it
Its not a Pizza...!!! The Cheese is under the sauce... =p
@@Timkleinert1 Witchcraft!!
@@Timkleinert1Yawn…be gone…
I cannot thank you enough for helping to up my 🍕 game! Your videos are down to earth, practical, and EVERY ONE I've made our family absolutely loves. The fact that you cover everything from Provel to taco pizza to potato pave totally hits. IMHO, if you can figure out how to recreate Lou Malnati's Butter Crust, your legacy will be cemented. BTW, I was about to sell my Ooni, but the success of your Neapolitan recipe tonight brought me back! Should we ever pass each other in STL, I'd like to buy you a Ski...hell, maybe even a cherry Ski. #LiveIt
An additional tip lads and lasses is to slide your fresh from the oven pizza on to a wire rack to keep the bottom crust from getting steamed to retain max crunchiness!
YES !!
This is the way I’ve been doing pizza as long as I can remember. But I’ve always found that the less water I add, the better the crust turns out. It definitely makes the dough harder to work, but the thick and crunchy crust is worth it.
Use all purpose flour, it is fine. I cooked mine at 450 degrees for about 18 minutes. Just make sure the crust is crispy, and it is great, it will be pale looking, but don't let it fool you, it is still great
Great video. I am looking forward to trying it. One correction though at 7:32 you state to heat the oven to 550f or "176c" that is incorrect it should be "288c"
This is why you don't do stupid things like use the metric system
Yes, a mistake like that would change everything.
@@leonardonetagamer Yes, because 1/8 of an inch is much more accurate than cm lmaoo
@@JudeHawke-q9y yes, why would I ever need to divide something by 5 or 10 with no remainder? You know what I do need to divide by? 2 3 4 and 6, the most common divisions
@@leonardonetagamer yeah, except for when you say, idk..... maybe measuring something that has to actually be precise.
You are known now as “Pizza King” at my house. I love your personality and speed of presenting without extra jibber jabber. Most of all, I’m so grateful for your techniques and recipes, best pizza ever!
My husband and I tried this today and loved it. My husband is always on the hunt for good pizza recipes and I am the sauce person. I used canned cherry tomatoes instead of normal chopped tomatoes for the sauce because I like the fruity sweetness of those a lot for pizza and pasta sauces. We used povolone instead of mozarella slices because for some reason the supermarkets in my country do not sell mozarella in dehydrated blocks. Also we do not have American peperoni so we used thinly sliced chorizo. All substitutes worked really well and this is hands down the best pizza we ever had and we have really good Italian pizza places in my city. Thank you for your awesome work. :)
Nice video, but I suggest you to rest the pizza dough for 3 times 30 min each time to get more air in the dough ;0)
Hey! I subscribe to you too! :)
In comes the pizza expert!! Love your vids too Mr Vito!!
Isn't that exactly what he did?
Holy smokes! A comment from Maestro Iacopelli. I’ll be honest…I’m super jealous. I’ve made both of your pizza recipes (made this sheet pan one tonight actually). Vito taught me everything I know about pizza. Bri is the quick and dirty when I don’t have all day.
This sheet pan pizza kicks butt though. The sauce is *muah*!
IL maestro presente.....
Just made this! Turned out great!!
If you want a better crust, instead of using oil in the sheet pan, use lard or crisco on it, I promise you that you great an amazing crust and it will not stick!
Made it this weekend (dough & sauce).
It was excellent. Topped ours with sausage, roasted sweet peppers & diced green olives, garlic and jalapeno.
Nice
Just got a pizza steel the other week, and am ready to descend down the pizza rabbit hole. Your pizza vids are going to be my starting point, so I'm excited to add this recipe to the pizza to-do list. Thanks!
That’s awesome. So worth it! Good luck.
I'd never made pizza from scratch before and this was my first attempt. I used your other video to get an idea on how to do the dough by hand, and I admit part way through I wasn't sure it was working out... but it did work out, really, REALLY well! Delicious!
I don't have a pizza stone/steel so used a second inverted baking sheet in its place... no idea if that made a difference or not but the crust turned out great! Thanks!
This is by far the Best pizza dough I've made from your recipes and I've made most if not all of them. It comes out fluffy and has a good flavor for 90 min dough. I cant wait to try these in a day or so when the dough is more fermented. You guys need to try it.
I have 3 daughters and you have a cult following among them and their friends. College girls are dropping their meal plans in favor of learning how to cook. You are on to something , you should be proud
also he's pleasing to the eye, doesn't overtalk, communicates clearly verbally & with graphics, clearly knows what he's doing and is funny
It's statistically proven that couples that cook together stay together. 😌
@@jbg897 Me too lmao
Three daughters in college at the same time? You must be rich if you're in the US or UK.
@@jbg897 You're fity. Settle down.
Thank for the dough recipe. I used a/p flour and used the method of the plastic oiled containers and let it rise as you described 30 mins. 3 times. Then I used parchment paper to line my 2 pans ( I doubled the recipe for 2 pizzas) and stretched the dough using crisco instead of oil, made it rise for 20 mins. Added my own toppings making sure mushrooms were added last otherwise dough will be to wet and dogging. Then I made it rise again with all the toppings, and baked at 400 degrees for 45 mins. Switching the pans in the oven half time for doneness. Came out crispy and fully cooked. Pulled the pizzas off the pan using the ends of the parchment paper and perfection, and tasty all the way. Thanks again!!! 🇨🇦
TY for explaining why high-hydration dough needs folding, not more mixing Bri. This tid bit was worth the price of admission alone! NO ONE has mentioned WHY they do that in all the sourdough vids I've watched. You are a true master. No wait, a true Master Baker 😁
Thanks JK!
I know you made this video 2 years ago, and have since updated it, if I recall correctly, but I just noticed that the inside of your oven doesn’t look like this is the first thing you’ve cooked in it. Thanks for that. I clean my oven annually, because I can’t stand to do it any more than that. Love your videos Brian. Thanks for all of your help cooking anything, and everything. Enjoying you from Mexico City. ❤
I tried them all Brian. Yours is by far the best grandma style pie. Love the crust and the cooked sauce is simple and delicious.
Thanks!
I never post on these things but this is important. When Bri says high his mixer is only on 4. If you crank your mixer up to 10, it will fly off the counter so beware.
lol mine doesnt go flying
😂
I could see myself doing that😂
Hi Brian, I’ve been making sheet pan pizza for a few years and I’ve been looking for the right dough recipe. Thank you very much for providing it. My wife and I made this over the weekend and it was the absolute best we’ve ever had. Chewy with a crispy bottom and very flavourful. Thank you for taking the time to develop your recipes and for sharing them with us. I really enjoy your videos.
YES! Sheet pan pizza is my go-to easy dinner at least once per week, can't wait to try this recipe! Thanks!
Good luck! It’s one of my all time favorites
If you think this is easy I got a bridge I'd like to sell you
If you have 8 hours to roll out a sheet pan pizza I'm happy for you
@@carlosdanger2586 if it takes you 8 hours to roll out a sheet pan pizza you are clearly doing something incredibly wrong
@@msk3905 It doesn't take eight hours, but making your own pizza dough from scratch is never anywhere near the realm of easy.
Love this recipe and I make it so often it's memorized! I have a few notes: 1. At high altitude (I'm at 7000 ft) a bit higher hydration seems to help. I use 300 grams of water (71.5% hydration). 2. Heed to warning about a new cookie sheet. I season mine just like cast iron. Wipe on canola oil, then do your best to wipe ALL of it off with a paper towel, then put sheet in a 450 degree oven for one hour. Turn oven off and let pan cool in it. One go is all you need (pan won't really even get much color) and this pizza will slide right off. Only use a soft sponge to clean after that. No dishwasher or scrubbies. 3. Highly recommend a baking steel. Before I had one I always had to finish the crust on a burner.
This was my first Brian Lagerstrom recipe to try and it was awesome! I think I overcooked it, but it still didn’t taste burnt!! That sauce!!!🤤🤤🤤
I make homemade pizza several times a month and yesterday, as I sometimes do, I decided to scour youtube for another dough recipe. I am typically disappointed when I deviate from my own recipe, but last night I made the best pizza I've ever made.
I proofed the dough in a crappy plastic ziploc tub that was nearly identical to yours - between that, your folding method, and the absurdly high water content, I think that made all the difference. I've always been told using olive oil was a no-no when greasing the bottom of the sheet pan for pizza (I've only ever tried oils with a high smoke temp) but I tried EVOO this time and it turned out perfectly.
Thank you sir. Now to try more of your recpies.
anyone else just waiting for Bman's video like it's a weekly show or just me? Also, holiday season is coming up, i'm hyped to see what Brian put on the menu.
This is perfect. If you like thin crust, double the sauce and make 2. Works perfect. I have made it both ways. Do it as Brian says. I am an American expat living in Germany and the is the flavorful and greasy taste of home. Hats off Brian!
Putting the pan on the burners if it's not crispy enough is brilliant, I'll have to try that because my toppings always finish before the bottom browns enough and I end up with dry toppings
Agree … worth watching just for that tip.
Just be careful. The bottom crisps up pretty fast.
Another easy thing you can do is start by pre cooking the dough for a couple minutes and then adding the toppings and finish baking it.
Hey bri ! Today i just made your pizza and eat it with my friend as our dinner .
This is my first time doing it. I wasn’t hesitated to make it at all, because i trust you and your recipes so much .
First the dough was soooo bigggg, i didn’t expect to be that big , like bigger two times than yours (i made same measurements)
I put the pizza in the oven with out baking stone and i turns out perfect , every slice i ate i was showing my friend the back of it , it’s golden and the crispness is another level .
I would definitely use this recipe forever, thankksss
Thank you so much for revisiting the recipe. Although the first was great, I always appreciate it when a youtuber posts his/her improvements, especially for pizza.
ua-cam.com/video/OSxfeR7sX98h/v-deo.htmlttps://ua-cam.com/video/OSxfeR7sX98/v-deo.html
You showed me how to handle the dough which I had been having problems with forever so THANK YOU!!!! I topped our pizza with onions, peppers and sausage, and cooked at 500 degrees for 18 minutes and it was perfect. Thanks again!
This is the only pizza we make at home now. So good. Also perfect for lunch the day after. Great videos!
I made this pizza last night. Didn't have the fresh mozzarella but it was a hit with everyone. Perfectly crispy edges and really tasty!
Okay. I have been making my own pizza dough for years from recipes on UA-cam. Some are okay and others are have turned out disastrous. I live in Colorado at just over 5300 feet and I usually try to find high altitude recipes, but this worked without adjustment! This is by far the best recipe I have found so far. I followed the ingredients completely and I put it in the refrigerator overnight, for better flavor and it came out fantastic. My husband said "are you going to keep using this recipe because it is the best one so far..." I told him of course if you like it that's all I care about! Thank you so much for this recipe. I really appreciate your time.
This is a great recipe. I used my Lloyd 16x12 grandma pan, cooked at 500 for 20 minutes on a steel and it was perfect. Great recipe! Thanks Brian.
Not sure what went awry, followed the dough recipe exact - and after the mixing, the dough was pretty soupy; ended up having to add about 1/2 cup of flour to get it to a wet state that looked like yours in the video. I've been making pizza dough for a long time at home; don't even really measure much of anything anymore. We'll see how this one turns out as a sheet pie :) Update: It came out delicious.
I also had to add more flour.... Hope it is delicious as yours looks!!
Did you weigh out the flour? Measuring it via measuring cups can lead to huge differences. A scale ensures consistency.
Your videos have changed my life
And just like that, my day is all the better. I would love to see Mr. Lagerstrom's take on Philly's "Tomato pie"
Me too. That’s happening at some point for sure
I too would love this as I'm from Philly, but live overseas in Taipei, Taiwan and would kill for some tomato pie. Guess I'll have to make it.
Philly tomato pie is the best. If this is half as good , I’m in!
Granma pie is similar to tomato pie. I always put the cheese on bottom and drop the sauce on top in strips or blobs. If you want tomato pie just do that except spread the sauce all over the top, i always top with parm or pecorino romano
In-laws are visiting from NW Ohio, and the one and only pizzeria in their small town favors a pan style, so I turned to you for the answer!
Turned out really, really well. The strength building folds yielded a very open and light dough, and putting slices of Mozz down first kept it from being soggy. Despite a swimming pool of olive oil I still had some stickage, probably because my seasoned sheet pan was a bit too seasoned 😁
Really chuffed!
My family is so impressed with me, thanks to you. This is the best crust I’ve made. So good. Keep up the great work.
I cut the dough recipe in half and made it in a 10 inch cast iron pan. Turned out beautiful, thanks Brian for all the recipes!
I've made this twice now. We based our Friendsgiving around this sheet pan pizza and everybody was absolutely blown away by it.
Best dough recipe ive found so far! Good work! Tasty, crunchy and really durable dough. Does not tear apart while handling like other doughs. Try it and see for yourself!
Brian, made this last week and it may be the best pizza I have ever made. You are a superb cook.
Thanks so much
Made this twice. Having trouble with the hydration level. My dough is not as loose as yours so will try a little more water next time. I'm using Caputo 00 flour. The sauce is totally flavorful. Thanks, Brian.
Edit - found the error of my ways. Works with AP but bread flour would require a little more water. Great pizza recipe. We've made this at least 5 times. My son says it's the best pizza he's ever had. My wife loves it, too. I'm happy.
A "Black" Pan (like a Blue Steel or Hard Anodized Aluminum) will absolutely help with browning the bottom.
And curious, why not just recommend Bread Flour which is usually in the 12% protein range?
Also, I find that letting the prepared pizza proof/rise in the pan for about 30 mins before baking helps "lighten" Sicilian pizza and Focaccia ✌️
I wanted to keep this simple, and to me a grandma pie isn’t super thick and bready, so 30 minute proof was enough.
I don’t mess with bread flour unless I have to. My style of dough development gets AP plenty strong.
Thanks for watching
@@BrianLagerstrom Thanks for posting & replying ✌️
Just use King Arthur AP flour you'll definitely have the protein content needed I think they have the have the highest protein content of the flours that you can buy in the store, and they list the content on the box
@@oslowcloud Thanks, King Arthur AP flour is very good, but I believe their protein percentage (and W Factor) is in the same range as most other supermarket brand AP flours; ditto with their bread flour.
The thing about King Arthur flours are that they tend to be expensive, sometimes double other national brands; that, and there seems to be this, deserved or not, cult-like affection for them, and that's just a bit off-putting to me, but that's just me.
I just don't think it's necessary for people on a tight budget to feel compelled to buy the most expensive flour on the shelf; but this isn't my channel and I'm just some commenter.
Like I said, KA make very good stuff, and I do occasionally buy it when I catch a sale; most other times I stick to Pillsbury or Gold Medal bread flours (I feel bread flours are best for homemade pizza & focaccia) to save a few bucks, and the results tend to be identical or near-identical regardless of the bread flour, with little to no adjustment to any recipe needed ✌️
www.theartisan.net/ProteinComparisons.htm
Made this last night, currently living solo in Siem Reap, gonna take me the whole weekend to eat this entire thing. Awesome recipe and worth the effort, thanks Bri!
Hey Bri, have a weird pizza idea (not mine, actually) - anchovy with jam. Sounds totally crazy, but I tried it once (it was an apple quince jam) and it was really good. Still can’t completely reproduce it, but recent attempt was pretty nice - I found some not very sweet and little bit sour jam (Rhubarb + wine).
I’m bit obsessed with that combination since then
It may have been two years but I finally just made this today. The sauce had too much pepper for the kids but I can cut that in half. Also, for some reason on Long Island this ratio is too wet for it to come away from the bowl without pinching in another like 2 grams. Really came out well. Thank you!
Great recipe and pizza! Steps were very easy to follow through. My oven only goes up to 500° and it wasn't quite as crisp as yours even after 20 minutes. However, in the end, it was similar to my favorite chain pizza, Pizza Hut's pan pizza. I did go kinda topping heavy in attempts of emulating their supreme pizza.
Also, it's nice to have a pizza from scratch in the same day, but I wonder if it's possible to cold ferment this dough. It would be really helpful to make the dough 2-3 days in advance.
Basically the same dough I leave on the counter for 24 hours, use half, and keep the rest in the refer for another week. Take it out a few hours before you want to use it.
My family and I are snowed in today but wanted pizza, so I used this as a template. Used provolone, freshly shredded mozz, and grated Parm (cuz that's what we had) and some pepperoni. I didn't have any crushed tomatoes so I used the tomato paste-based sauce from the "grandma pizza" video. My son claimed it was the best pizza he's ever had, and my wife said we should just start making this instead of delivery or frozen pizza.
This is the best pan pizza recipe I've made so far. The dough recipe is on point.
Just tried this recipe last night and it turned out great. The crust was really tasty and crispy. Going to make it again tomorrow for a party. Thanks for the recipe!
Thank you for giving a weight measure for garlic instead of only # of cloves. They vary so much in size I hate when recipes aren't precise. You rock! ❤️
Your recipes are great, I never tire of watching them, I do what I can as often as I can. Love your recipes. You are IT
I much prefer your cooked sauce for pizza as in this new recipe. It becomes sweeter when cooked. This is a great pizza and I appreciate that you look to improve recipes! Thanks, Brian.
Thanks very much
I made this for my very picky family and they really liked the dough. I loved it too. Mine came out super bready like grandma slices which i love. Once again, an amazing recipe!!!!
“Hope you give it a try soon”. You got me wondering if that was a low key shoutout to Chef John lol
Made this last night for my family with grated parm and red pepper flakes on the side. We all loved it. Thank you Brian, I will be adding this to my favorites
That intro CRONCH is no joke Bri, Trying this recipe TODAY! Thanks!
Good luck!
you're bringing my cooking abilities to another level, thank you, you're content is great, presentation is fantastic! We all appreciate what you're doing here! Thank you!!!
I really like your sponsors idea of a card in recipe format with a nice artwork on it. Nice gift idea.
Use of the Tupperware like container is genius! I have friends that don't love doing this on a table surface. This is a nice alternative approach!
As they say in these UA-cam comments: "First!" And, my memory of sheet pan pizza comes from the cafeteria at grade school and junior high school...which is a good thing.
Congrats lil firstie!
My memory of sheet pan pizza comes from Kraft pizza kits from Canada 🇨🇦. This is way better than some boxed pizza though. 😂
Your channel deserves more attention.. keep up the good work! easy to follow and simple recipes.
Thanks Issac!
You're so right about this recipe multiplying for a crowd. I made a seven times batch of the original pan pizza for the kids at the school where I work and they go bananas for it. I'll be giving this higher hydration version a go soon. Seems like the result would be closer to your focaccia and if so...that won't suck. Keep up the great work, Bri!
Add olive oil to the pan half way through the bake, pull the corners up lightly with a pancake turner and pour a little in each time. Works like a charm
We call that a Grandma pie and that’s a 9.1 all day, everybody knows the rules
Alright Frankie
lol
Spider get the shot
This is too funny Bri. An hour ago I calculated out my ingredients for a grandma pie for my half sheet (USA Pan), and I too used 425 grams of flour at 65% hydration. I have a notebook where I keep all my pizza dough notes and I wanted to make a Grandma pie and I basically ended up duplicating your dough recipe. I'm confident it will turn out mighty good. Thanks for sharing your techniques, tips etc.
sheet pan pizza is just an epitome of a pizza made at home :) thx bri !
Thanks so much for watching
This is my NEW favorite pizza!!! My husband and I love it! Thank you!
"I'm wearing sweats, I'm drinking wine, let's make something easy" is a very worthwhile part of the first video (if my memory's right)
You got me there, Moose
ll
I tried making homemade pizza quite a few times but I was never happy with the results... until this one. What a keeper! Super crunchy and the container approach for folding the dough worked so well for me. Love your channel!
Thanks a lot for trying this one. Glad to hear it worked for you.
I'd love a stew recipe as it gets in to fall and winter!
GREAT video, I like the two burner bottom browning technique! !! !!!
Had it tonight, one thing I'll say is the temp is too high without a pizza stone or maybe my sheet pan is too thin. It cooked way faster, but was sooo delicious!
Feel like the temp is too high
What a fantastic sheet pan pizza recipe! I have made many of Brian’s pizza recipes and I have to say this one is a winner. I used bread flour and the crust resembled a Pizza Hut crust. Make this recipe if you are deciding on a pizza night you won’t regret it.
Okay, so I just used this recipe (scaled up) to serve 60 people at a summer camp. Huge success! Not only was it a big hit, but doing 6 full sheet trays in three hours in a summer camp kitchen was legendary!
Hell yeah. Thanks for trying Joe
Very nice. My version I bake the dough before putting topping on with some olive oil and a few spices. (10 min). Then I top and bake for 15 min.
Love seeing you using those crazy good #BiancoDiNapoli tomatoes so often.. honestly so good you can eat them out of the can
That’s true. And I honestly have recently
@@BrianLagerstrom the standard canned ones (I always grab the 100oz here in Canada), with some fresh garlic, basil and salt blended w the immersion blender.. basically canned Gazpacho! (And killer freezer base sauce for winter)
Ps love the channel.. happy to see it ramping up dude
I made this Detroit-style and it was very good with a crispy edge. With 67% hydration, the crumb was not as open as desired but was very good. You really need that extra 5 % water. Follow this technique and let the rise occur in the baking pan. My oven only goes to 500 F, so I baked with cheese only for 10 minutes and then added toppings and sauce followed by another 10 minutes of baking. delicioso!!
Brian: "Please don't watch the old video! It's bad!!"
Also Brian: *leaves the video up to watch*
No cap (as the young kids say), I do like the monologuing, it added a "sensual" element to the videos. Otherwise I see what you are saying about the old videos 😂
I love how u actually explain why you do this or that 👍 it’s another reason I love your channel ❤
550f is actually more like 287c, which most home ovens i know won't even reach. Most go up to 250c tops, which isn't really optimal for pizza :(
I thought the centigrade he quoted was a touch low
In my experience you might be able to get by if you brown the cheese after baking by putting it under the grill/broiler and maybe use his stove top method to brown the bottom more. You'll have to be a bit careful of the cheese separating but as long as you keep an eye on it you should be golden.
Get a pizza steel (2/3" thick or even 1/2" if you think your oven rack will handle the weight) and let er rip in the oven on max temp for AN HOUR. Then put your pizza in.. the steel absorbs all the heat and will give you a result similar to those high-temp ovens.
@@jond2720 My oven is crap, I live in a rental. Buying a steel is a total game-changer.
We tried his delivery pizza recipe, our oven only goes up to 250 degrees and the pizzas still turned out spot on, it’s worth a try! Had the pizza stone in there from warm up, very happy with the results
In italy they usually don't put fresh mozzarella on pizza before they cook it, as it will throw out too much water and make a mess (they may add chunks of fresh mozzarella di bufala on top after the pizza is cooked though, but that's a different thing). If you really want to use the fresh mozzarella, I recommend that you break it in chunks and put it in the fridge for a day or two, this way it will dehydrate. Professional pizzaioli in Italy use dry mozzarella to start with.
That opening segment was the only credibility you’d ever need to retain your title as the Home-Made Pizza King
Thanks my 🐺
last time i checked pizza wasnt supposed to sound like pretzels so idk what credibility youre talking abt
@@Don_Rodrigo44 we get it. You like limp and likely flavorless pizza
Made this last night, followed the recipe exactly except for toppings... definitely the best homemade pizza crust I've ever made. Cheers!
Hey Brian. 550F is 288C, 176C is about 350F. What’s the correct temp.🥵
288. Around 4:45 he says 550 again. Also pizzas you generally wanna do at your max oven temp.
It’s 550F.
Shit did I say 176c?
Whoopsies sorry!
You're the best, Brian! I haven't bought a pizza stone/steel yet so this is an absolute gem of a video.
IMAGINE ... what'd be like to have Brian as your personal chef cooking/creating for you every day ...
It's pretty nice!...Even if it's not every day, but just the times that I've been fortunate enough to be around at the right time!
Yup. Tried your recipe today and holy F! Best pizza I’ve ever made. Thank you!!!!!!!!!! No more store bought pizza for me. Came out perfectly crunchy. I’m sooooo full!
your style is a little similar to Joshua Weissman, but you are way more chill and actually develop recipes that are amazing but simple enough for people to actually try 😭
Thanks Jorge
any man that calls himself "papa" in edit is qu3stionable
Bri, I did my own thing for the sauce and toppings but used your recipe TO THE T for the dough. OUTSTANDING!!!!!! This will be my go-to from now on. LOVE YOUR CHANNEL!!!!!
Use unsalted butter instead of olive oil in the pan. Also a thicker black pan will give you even crispier bottoms.
Once you take ut out -slide it onto a wire rack! If not the heat creates steam and will make your crispy bottom saggy again!
I've been on the keto-diet for 16 weeks. Never felt worse in my life. Naturally, the first receipt I made when I got off the diet was your caraway seed rye bread. And now I can't wait to make and sink my teeth into this pizza again. Keep posting your detailed and well explained videos Brian!
Just finished the entire pizza myself 🫃 It’s soo good, and the dough is better than anything I’ve ever had 🤤
I use a silicon mat, nothing will ever get stuck to it and since it's a really thin mat, I get a really nice and crispy bottom.
The Lloyd rectangular pan works great with this recipe. Highly recommend!
Ok, since you brought up heavily used bakeware, we've got something in common.
I get mine from commercial bakeries where they have gone through tens of thousands of cycles.
I sometimes have to pay 5 bucks but mostly they are free for the asking.
These are so seasoned at a molecular level it impossible to bake badly on them.
Clean up is way easier as well, nothing sticks.
I actually made this twice over the holiday weekend, and I am thankful for a vacuum sealer and freezer space. ;) Super-nice, and the high hydration dough is made easy with the stand mixer for sure. I also really dig the sauce. I am usually a bit of a raw sauce minimalist, but yours was robust without being overbearing. Nice!
I’m usually raw sauce guy too. But damn that cooked thick stuff works too
Yup. And garlic olive oil is always welcome. I pretty much use the NY Pizza sauce from Reinhart's American Pie(+/- dry spice ratios) for all things pizza. It's good, but almost a one trick pony (albeit a good one!). It is nice to have another simple, yet versatile sauce to add to the arsenal.