Great pizzas! One thing, when we make pizza in the oven at 204 to 232 degrees celsius (400 to 450 degrees Farenheit), most of us Italians put it in the round pizza form, about 5 minutes or less, depending on the oven, before it is ready we take the pizza out of the pizza form and let it cook more so it can get cooked more and browned on the bottom. Yes, we do put the basil and the mozzarella di buffalo after it is taken out of the oven. You feel the freshness and delicious flavour of the basil and the delicious freshness of the mozzarella. For the pecorino we now use provolone or smoked provolone. It melts better and spreads, and you get a bit of the oil from the provolone. I still love your videos, you do you. I learn a lot from you. You are great! Thank you for your videos, especially when you put the recipe ingredients and instructions in the description. I love doing them, well, some of them because meat is expensive and I try not to buy it too often. Can you do more chicken recipes, please. 🥰
i have been cooking professionally for 27 yrs and think you vids are the best..In NY we don't cook our pizza sauce..Just good quality tomatoes. maybe a little seasoning...good to see you watch Pres Dave
Hi Andy, great video. I think that the best approach for doing the pizza in the oven at home is to put the dough with the sauce alone in the oven for 5 mins at top heat first. Then when it starts to get the color, you take it out and put the mozzarella and toppings and put it back again in the oven for another 5 or so, so that the cheese melts and the crust gets the color you want. You can definitely do it in the home oven, but not the way it's done with the pizza oven as you lack half of the heat. Try it out, I'd love to know how it works out for you.
And I'll plus one this. You get the colour and flavour without overcooking the toppings. Also, I recommend doing the long fermentation in a single dough piece. Then you take it out and divide and give it 1-2 hours before stretching.. makes for a much easier process and ensures better shaping.. I highly recommend you give this a go, you'll get much closer to the pizza oven outcome
@@goniomdq Yeah, the ferment of a single piece makes it better for me too. Also complicates less the removal from the bowl instead of having to do it for multiple balls. Good advice!
I find that putting the stone/steel at the top rack in the oven, makes the cooktime even shorter. If your oven has a grill function (I use grill+fan when oven is hester) I would test with that as well. And I second to do the cooking in two takes.
If you have an electric oven, the bottom get's hot and it transfers heat really well. You can put the dough there first. Burns really easy though, so you need to be careful.
I did homemade pizza last night. Growing up eating NYC slices, it's fun to play at home and judge myself 🤣 My home oven goes to 550 F (288 C) so it's not terrible, and my pizza stone lives on the bottom rack most of the time anyway. Excellent work as always, Andy!
Something you can do to try and get some char on your pizza in your home oven is to put it under the broiler. Cook the dough with the sauce only first. Then add the cheese and some olive oil and put it under the broiler for 1-2 minutes to get some leopard spots.
I preheat the steel under the broiler. That way, when you parbroil it, you'll get good color underneath. Then, once you top it, it will cook the top, and the bottom will be well cooked too!
This is what Vito Iacopelli does on his margarita pizzas I’m the home oven. Basically par bakes the dough with sauce then adds the basil and mozzarella.
Man I love your original pizza video, I find it really relatable and raw, this one is good too but don't diss the og one! It inspired me to have to go at making my own dough rather than buying pre made ones!
By far one of my favorite chefs and content channel. Literally bringing people together over amazing food. Great stuff as always brother! Cheers to you and the whole crew!!! 👊🇨🇦👍
was literally just searching for good pizza recipes in the search bar and here is one of the best chefs on UA-cam having uploaded just 5 mins ago lol. Lucky
Thank you so much for keeping the mistake in and comparing it to the first pancake. I have been so disheartened when the pizza cooking fails at some point in the process. Seeing a fantastic chef like you also failing with one dough ball was actually very motivating 😅 Also, I love your videos. Cheers from Norway!
I have been using your old video so I appreciate the update. We use a pizza stone in a gas burning oven and I will say we do get more color from the gas oven vs an electric oven. Our oven get sup to 550F so a little hotter and works well with your recipe. Thank you as always!
Followed your old video when I made pizzas the other day. Dough came out fantastic. However I did struggle with the management of the pizza oven and getting the pizzas in the oven. Lessons where definitely learnt but I’ve got a lot more respect for pizza chefs cause they make it look so easy haha. Thanks for doing an updated recipe this is a bit easier to follow :)
The secret to launching the pizza onto the stone/steel is using flour on the peel, and giving it a little shake to make sure its moving around. Also getting it off the peel asap you don't want it sitting there or it gets stuck
Thank you for taking the time of explaining how to make the pizza dough and the time needed. That to me is the value of making it at home, and what I value most in the taste! And also the difference in the tomato sauces - coked versus uncooked, and the cheeses. I am enlightened!!😉🔥🍕👍🏽😂
Hi Andy I love this pizza video. I've recently been researching how to make Neapolitan style pizza at home without a pizza oven, pizza steel or stone. You can still get leopard spotting on the crust if you cook the pizza dough in a skillet first on the stove top till the base has leopard spots. Quickly place the topping on, then finish the top under a very hot griller in the oven for two minutes. The results are just like a pizza oven!
Great video! I agree about the pizza steel vs stone. Every oven is so different, but I’ve come to really like blasting mine for about 30 minutes on the highest rack on the highest broiler setting, then backing it back down to the highest standard bake temperature. Helps to get the steel super hot and better simulate what happens when a stone has been 800 degrees except there’s less leopard spotting and more general browning (which is fine by me).
I use a large round cast iron pizza pan and I put my oven on 550 and I let the cast iron pan preheat awhileeee. You want it HOT to get that charring on the bottom. I also put the pan on the lowest rack.
When recommending which shelf to put the pizza on, it helps to mention what kind of oven it is. The bottom shelf of an electric oven is very different from the effect in my gas oven.
There are a few tricks that you can use to make a better pizza in your range/oven at home. 1) Preheat your oven with the stone/steel inside for at least 1 hour. You basically want the stone to get as hot as it can. The deck (equiv. to your stone/steel) of woodfire ovens used to make pizza are at least 500 F. 2) Turn your broiler on, on high, for around 10 minutes before you cook the pizza. This will get the stone hotter... and the top of the oven hotter. The dome (equiv. to the top of your oven) of woodfire pizza ovens get up to 800 F, so the hotter you can get yours the better. Make sure to turn the oven back to its max heat without the broiler just before you put the pizza in. You want your pizza to cook quickly so that the dough doesn't bake for too long. Baking the dough for too long creates a tough crust. You also want it to cook evenly. Since the stone/steel loses heat faster than the oven walls, you need to make sure that the stone/steel is as hot as possible so that you can cook the bottom of the pizza to a good colour before it loses its heat. Hope this helps!
Hi Andy, I made the same experience as you did for Home ovens - bottom underbaked - cheese overbaked. What i do is prebaking the Pizza With only tomato sauce on top. After a few minutes - add toppings and cheese. The results are pretty good for home cooking equipment. ❤ greetings from Germany
Best bit about all your restapys bruz is the honesty on everything, it's a nothing written in stone attitude where no matter how we'd all prep somethin or cook anythin if it half works or turns out gangster it's a success 👌👌👌👍👍👍
Great video, and liking the new set. No comments on the content, that's all fantastic, just a couple of things I'm noticed on the production side from this: Might be worth getting a pop filter for your voiceover. There were a few pops that I felt took away from the otherwise great production quality. Maybe have another mic pointed away from you or something to better pick up questions from others in on-set. I couldn't hear what was asked.
Thanks for the video Andy! US here, oven goes to 500 only and have steel. The good news is that I surprisingly have a convection setting and that has helped improve our quality of homemade pizza and browning the crust. My girlfriend and I prefer more NY style and have fun with toppings. Shape isn’t always perfect but that’s why they are homemade. Occasionally the semolina we have to watch on the steel. Most times when we make our homemade Sunday sauce with San Marzano, meat etc. we freeze some and use for pizzas. Good times.
Pizza has always been a thing, so I'm all in on this! I love making my own pizza! These are some different techniques I'm willing to try. Pizza shouldn't have to be perfect, rustic is delicious! When making a pizza, it shouldn't look like a frozen pizza. Cheers Andy!
2cents: when cooking in an oven, add the cheese later (cook it 60%, then add the cheese)... it might take 15 minutes but it comes out better. Great vid
Great video! The pizza in the dome looks a bit burnt on the bottom, I find when I’m cooking in mine I’ll always start with a “sacrificial margherita” that usually has a burnt bottom, after that all the pizzas come out nicely baked! When cooking in an oven I’ll tend to cook the pizza with just the sauce on for a few mins, then add the cheese + toppings, dash some olive oil on the crust and turn on the oven grill/broiler if you have one. Nice golden cooked crust on your oven pizza 😊
Vito Iacopelli would have blown a gasket hearing about the "San Marino" tomatoes and "Flor di latte" cheese. This is stuff you don`t mess around with, mate!
andy you did great but the reason the pizza in the home oven wasn't as dark was partially the lower oven temp but the main reason was that you use "00" flour which darkens slower. If you would've used King Arther's bread flour you'd have much better browning
you're always fun to watch Andy. I loved the original "cringy" video and I love this one too. I just keep your ethos of this channel close to heart " home cooking" not commercial or Chef cooking. Enjoy the process". .... and I do.
Great video - as many others, heat the steal plate before baking the pizza. Also, use the pizza function if your oven have that to get more heat from below. Need to try the trick with adding cheese later
Thanks for the videos Andy. Good stuff. FYI... for home ovens that generally max out at 500 or 550 deg F you need to add sugar and/or diastatic malt to your dough recipe to get better browning color.
Absolutely excellent bloke - learned a few things, and even shared the link and thumbs up. I'm lazy AF so doesn't happen often. Keep up the great work (FYI it all is - not just this, but.... pizza)
For the home oven, it greatly helps if you par-bake the crust first, then add the toppings, then do the final cook. You'll get better results with the color/texture. My oven will hit 550 degrees F, but I find that I get better results if I stick to around 500. Of course, every home oven is different, so like you said, people should experiment to figure out what will work best for them.
That's a lot of work. I get consistently great crusts in one step: everything in the mixer with a dough-hook, nothing measured, rise till doubled, punch and slap it out.
Poor technique in a few areas. That's why there is uneven rise. Dough looks too heavy or not hydrated enough. Make a seperate poolish & mix extra yeast in when making dough. It will be 5 times better. Your technique is fine for bread though.
For electric ovens that can hit 500-550F and have a broiler, I place stone on top rack and preheat oven for a good 45mins to heat soak the oven. before I start making the pizza I'll set the oven to broil-Hi. Leave the door cracked to ensure the broiler element stays on. Stretch dough and assemble. You'll want to launch without pulling the stone/steel out similar to how you'd use a pizza oven. The Broiler gets the dome temp up and hits the stone hard to get it above the oven's 550F target. They take me ~90s to 2mins this way with all the perks of a pizza oven. Just with a less burnt bottom.
For the home oven, I've used method that once the oven is preheated, you turn on the broiler to heat it even further. Then leave the broiler on when you initially put the pizza in, and then switch it back to bake at your highest temp again
I used to work for one of the large pizza chains and I can confirm the longer that dough cold proves, the better the taste and texture. Day 5 is optimum for me - sweet, tender and very tasty irrespective of the toppings.
It really pays to get the real balsamic from Modena. I always knew the OG was obviously superior but after visiting it’s hands down so much better. I’m the US the Monari Federzobi label is amazing and usually under $10 in the supermarket.
I've had my Weber kettle north of 300°C with normal charcoal briquettes. With the pizza stone accessory it's going to get reasonably close to what you get from a wood-fired pizza oven.
Last comment. What do my parents do when making pizza in bulk. When it's the final rise/proofing. They put one pizza portion into a Bread Basket - first, they put a tea towel or cloth in a round Bread Basket with flour before adding the pizza dough and a little flour on top, then place the rest of the cloth over it to stop it from drying out and let it sit. So when it's ready, they put it on one pizza tray and go from there.
I have the same problem with my pizza cooked in gaz pizza oven. Happy to see a chef make the same mistake as me 🤣👌.Burned bottom and side not cooked enough. Your second gozney pizz was perfect though... Really hard to master.
I like to make the sauce (same as this one, but I add some extra virgin olive oil to it) one day before. This way the bruised basil infuses into the sauce and gives it almost a bit of peppery-like flavor. On the bottom, before mozzarella, I add pecorino romano or Parmigiano Reggiano. This will strengthen that wonderful umami flavor the tomato sauce has when it's cooking in the oven. Absolutely perfect every time!
Always wondered if you'd be interested in doing something like Flammkuchen/Tarte flambee as it's the German/French version of "I didn't have enough time to make pizza dough", at least nowadays. Historically it was used to test how hot the bakery oven was (the dough is very simple bread dough) but at least here in south west germany/east france (Alsace region) it's a popular local cuisine that I think is not that known to the wider world. Not sure if it's something you'd be interested in.
Hey Andy, there is a better way of doing an oven pizza if you want more colour on the base and more crispiness! Try making the pizza in either a cast iron pan or a Telfal ingenio non stick pan with a removable handle. Then you start the pizza off on the gas jet. Really get the dam thing ripping hot! That way your base gets a head start and then pop straight into a hot oven for 4-5 mins. The benefit of this method is that you can also give the base a bit more colour after it comes out of the oven if your still not happy with the base's colour or crispiness! Give it a try, you wont be dissapointed!
Hey Kiwi....quick question: Are wood fired pizzas supposed to have black bums??? The last 3 pizza places we've eaten at in Auckland, Wellington, and Hamilton have been so black/burnt on the bottom they were inedible....for me anyway. Everyone else pigged out on them and were sniffin' 'round for more! Thanks Andy😊
Tip: Bake the pizza at the lowest rack in the oven with upper and lower heat set at highest possible temperature to get great color on the dough. Works without a pizza steel/stone too.
I hope you don't take it the wrong way, only trying to help. Assuming someone is able to make the dough/pizza and past that stage, the main mistake of cooking a pizza in a home oven is to make it the same (more or less) as a Neapolitan pizza except the cooking, which is what this video shows. The minimum is to make the dough differently. The first option is to make a different style of pizza instead of trying to make a worse version of a Neapolitan pizza (which isn't Neapolitan anyway since the high temp is one of the most important things about it). The other option to make the closest thing possible to a Neapolitan in a home oven. Both options require a different dough from a Neapolitan pizza dough, and also different from each other.
My oven goes to 275c and it has a superb grill+top+air setting. Brushing the edges with olive oil after theyve risen in the oven is a gold tip though, better color and much less dry feeling.
I make fresh pizza in my regular oven all the time. They always come out great and definitely way better than anything I've had from restaurants/pizzerias
I actually got right into making the Dough from scratch, starting out with a poolish etc, but now mostly just buy the Dough Balls from the Shop(mostly due to poor planning & lack of time) but have found the Bertocchi Pepperoni(a little Spicy) works pretty well, & now always Sauce, then Parmesan/Pecorino, then Mozz & Pep on top. 1 & 1/2 - 2 Mins in the Breville Pizzaiolo at 400°c & Mamma Mia!
I am just starting to make homemade pizza. After I separate the dough into the individual balls, I put each ball into it's own plastic container. They stack in the fridge and are much easier to handle. Homemade pizza, so much fun.
When i use the oven, i use a stone. (steel seems interesting)> Oven to 450f get it hot.. change the setting to grill/braze from bake. turn it up a touch (to make sure the top is cooking) .. also,, pizza in for about 10 (i use the color of the base to dictate the pullout time.) that way you get a good crisp base and the nice almost burnt dough on the sides.
For home pizza I love using a little bit if olive oil and sugar in the dough. (Very little but you’re not getting authenticity so you might aswell go for browning and flavor)
I've found when using my home oven, I need to par-cook the dough to get the desired color and texture. Once the dough is light brown, then add cheese and other toppings so they don't burn.
We use Vito’s recipe for dough using poolish. Cook in our MAK 2 Star pellet grill on a ceramic stone. While the grill can get to 625 F we cook at 450 and rotate at 4 minutes. Takes about 8-10 minutes and bottom is nicely browned. We do various pizzas our favorites are fresh tomatoes pie and white clams in the style of Pepe’s New Haven Connecticut. Their white clam has been voted top pizza in US many times.
Hey Andy, I've been obsessing over making the perfect Neapolitan pizza in my spare time for past 3 years (seriously, I even grew my own San Marzano's) but after lots of trail and error I did eventually figure out a pretty reliable method of getting almost perfect Neopolitan pizzas in the home oven so I thought I'd share it with you in case you'd like to give it a go yourself. (I say "almost perfect" because it still cant beat that smokey charcoal flavor I get from my wood-fired oven) I'm sure I'm not the first person to come up with this method but at some point, my world changed when I started using the broil/grill setting exclusively, as well as paying a lot more attention to the hydration of the dough through every step, especially the effect that "sauce wetness" and mozzarella choice has on the final hydration of the pizza before it goes in. The simplified version of how I get the best results with the broiler: 1. Basically crank that baby up as hot as it will go, put your pizza steel/stone on the highest rack right close to the heating elements to preheat for about 45min-1hour. I check mine with an infrared thermometer but I've found that just about 280C is perfect for a pizza steel and about 300C for a pizza stone. I will say in this regard, the stone is a bit more forgiving and less likely to burn the bottom, but the steel has the advantage of coming back up to temp faster between pizzas so when I'm making many pizzas I'll opt for the steel. 2. Now depending on the oven I'm using + the choice of steel/stone, I choose one of two ways to go about this next step, and it will take a bit of trail and error to dial in but either... a) I drop the steel/stone down one rack so its one notch lower than the highest rack and leave the temperature cranked to max OR b) I leave the stone/steel on the highest rack that space permits and drop the temperature down about 1/4 from max heat The idea behind this method is that the bottom cooks entirely from the heat stored in the steel alone while the wetter topside catches up with the more direct, active heat from the broiler which more closely replicates the conditions inside a traditional wood-fired pizza oven I find. It usually only takes me about 1 or 2 sacrificial pizzas to dial in the approach for an oven I haven't used before but in every case, I end up with a beautifully colored pizza on top that is perfectly cooked through on the bottom. It's absolutely worth that little bit of extra effort. As is with anything in life, good prep is key and as well as the extra focus on hydration, I find that a slightly different dough handling approach can go a long way too. My preference is to use the knuckle over knuckle method with more emphasis on the pulling rather than pushing motions as to achieve a nice thin base in the middle with a beautiful bouncy plump and crunchy crust. For the love of god! Dont pop those bubbles!! Especially in the home oven you're doing everything you can to get some nice coloring on the crust so the bubbles are your friend! Anyway this ended up being a lot longer than I planned it to be but I've been loving your content recently and classic Neapolitan pizzas just get me excited. You always ask people to drop a comment if they have a different approach so I thought it was about time I chimed in. Keep up the great work and I hope you give this method a shot!
Independent of the colour, that Fior di Latte is extremely dry. It's certainly more aged than what you'd get in Europe. Probably better for Pizza though.
Thanks Andy for all those techniques explaining in making the dough let alone toppings and the reasons regarding the difference between the pizza oven and the home oven. I have to admit the dough techniques were not something I was completely clear on before but I have tried both the 70% hydration and longer fermentation time to see if it made a difference in using just my normal oven. Personally, I didn’t find any difference between allowing it to rest for 24 hours and 3 days. It could have been my technique (most likely) and/or as I only have my normal oven. ? Need to make some more pizzas I am sure 😁. A pizza oven is on my wish list to purchase though perhaps not quite an expensive one as yours. Thankfully these days there is a range of pizza ovens available for varying prices. The Gozny ones are for my budget out of reach. An Ooni multi fuel type being somewhat more affordable.
Thanks for making this video. Living in the UK my outdoor pizza oven only comes out in the summer so I'm glad to see what someone else's indoor oven pizza looks like! Mine are generally pretty pale. Have you tried a bit of oil to add to the browning?
One thing I prefer about Andy, is he eats his own food, and doesn't say that fake delicious then smile and jump cut to next part about cookbooks with an empty mouth
This method looks easier to follow then making the poolish first and letting it rest overnight in a fridge before adding flour to make the dough balls then leaving it in the fridge again to let it rise.
Great video, I just think that crust should be better, like a more fluffy, so my advice will be when stretching a dough yo yry to push more air to the sides, and definitely not to touch the chrust
Cool video! When I'm using my home oven, I'll generally add just a little bit of sugar to the dough to help it brown (not in the pizza oven though! that sugar would just burn). Also if I'm trying for something approaching Neapolitan in a home oven, I'll par cook the pizza and sauce first and add the cheese only for the last couple of minutes. This helps dry out the sauce a bit (which in a pizza oven happens naturally due to the high heat) and also keeps the cheese from overcooking.
Good vid. I have experimented and found that Tipo 00 only makes sense in a pizza oven. Regular flour is better for ordinary ovens. That flour is less resilient and you get more color even in a regular oven.
Agree on the problem with the mozarella on the home oven pizza. To avoid this I personally add the mozarella only after the pizza is half backed already
I think the reason it was a bit over charred on the bottom and not as golden on the crust was probably because you turned the flame down before you put it in thus making the top of the oven colder while the stone in the bottom of the oven stays the same temp so it cooled a bit unevenly. Would love to see some different pizza creations on your shorts 🤙🏼
I’ve had good results cooking pizza using a Weber Q BBQ with a small pizza steel, it doesn’t cook as quickly as a pizza oven but is better than an oven.
In the home oven I Par bake the crust 3-5 minutes with the sauce on it. Then pull it out and top it and back in the oven. This method gives the crust much better color and a nice bottom.
Just as a note as someone who's made a lot of Wood Fire Pizza professionally, the reason the bottom of yours is extremely dark like that is the stone is just too hot. Generally its a tricky balance to get out of the gate, and you can use some extra dough and sauce as almost a heat sync and suck some of the heat out of the stone before putting your actual pizza in if its too hot. The bottom of your dough shouldn't be any darker then the crust.
Andy, a fond memory of living in London, we'd order Peking duck pancakes to the door around midnight. I'd love to see you make these. Watching from Canada. Thanks
Apologies to anyone I offended by mispronouncing "San Marzano" and "Fior Di Latte" - my bad!
Former one was probably the worst, doesn't matter though! Never apologize for mispronoucing words that aren't a part of your first or second language!
Hey where can I buy some of that ms pronouns?
No need for apology. 👍
This is unacceptable Andy, you will now have to make a whole video on comparing tomatoes and cheeses haha
Not that I was but I don’t have the energy to be offended anymore 😅❤
Great pizzas! One thing, when we make pizza in the oven at 204 to 232 degrees celsius (400 to 450 degrees Farenheit), most of us Italians put it in the round pizza form, about 5 minutes or less, depending on the oven, before it is ready we take the pizza out of the pizza form and let it cook more so it can get cooked more and browned on the bottom. Yes, we do put the basil and the mozzarella di buffalo after it is taken out of the oven. You feel the freshness and delicious flavour of the basil and the delicious freshness of the mozzarella. For the pecorino we now use provolone or smoked provolone. It melts better and spreads, and you get a bit of the oil from the provolone. I still love your videos, you do you. I learn a lot from you. You are great! Thank you for your videos, especially when you put the recipe ingredients and instructions in the description. I love doing them, well, some of them because meat is expensive and I try not to buy it too often. Can you do more chicken recipes, please. 🥰
what do you mean by pizza form?
i have been cooking professionally for 27 yrs and think you vids are the best..In NY we don't cook our pizza sauce..Just good quality tomatoes. maybe a little seasoning...good to see you watch Pres Dave
Thanks Jason
Hi Andy, great video. I think that the best approach for doing the pizza in the oven at home is to put the dough with the sauce alone in the oven for 5 mins at top heat first. Then when it starts to get the color, you take it out and put the mozzarella and toppings and put it back again in the oven for another 5 or so, so that the cheese melts and the crust gets the color you want. You can definitely do it in the home oven, but not the way it's done with the pizza oven as you lack half of the heat.
Try it out, I'd love to know how it works out for you.
Ya that's exactly how Vito Iacopelli does it
And I'll plus one this. You get the colour and flavour without overcooking the toppings.
Also, I recommend doing the long fermentation in a single dough piece. Then you take it out and divide and give it 1-2 hours before stretching.. makes for a much easier process and ensures better shaping..
I highly recommend you give this a go, you'll get much closer to the pizza oven outcome
@@goniomdq Yeah, the ferment of a single piece makes it better for me too. Also complicates less the removal from the bowl instead of having to do it for multiple balls. Good advice!
I find that putting the stone/steel at the top rack in the oven, makes the cooktime even shorter. If your oven has a grill function (I use grill+fan when oven is hester) I would test with that as well.
And I second to do the cooking in two takes.
If you have an electric oven, the bottom get's hot and it transfers heat really well. You can put the dough there first. Burns really easy though, so you need to be careful.
Holy shit dude the pizza was still steaming and you took a huge ass bite 😂
The roof of my mouth starting hurting just watching that
Ik
😆 Chef mouth
@@andy_cooks it's lined with asbestos
@@SueEmery-pq8tb lmao
I did homemade pizza last night. Growing up eating NYC slices, it's fun to play at home and judge myself 🤣 My home oven goes to 550 F (288 C) so it's not terrible, and my pizza stone lives on the bottom rack most of the time anyway. Excellent work as always, Andy!
Something you can do to try and get some char on your pizza in your home oven is to put it under the broiler. Cook the dough with the sauce only first. Then add the cheese and some olive oil and put it under the broiler for 1-2 minutes to get some leopard spots.
That’s a good idea
I preheat the steel under the broiler. That way, when you parbroil it, you'll get good color underneath. Then, once you top it, it will cook the top, and the bottom will be well cooked too!
This is what Vito Iacopelli does on his margarita pizzas I’m the home oven. Basically par bakes the dough with sauce then adds the basil and mozzarella.
Man I love your original pizza video, I find it really relatable and raw, this one is good too but don't diss the og one! It inspired me to have to go at making my own dough rather than buying pre made ones!
By far one of my favorite chefs and content channel. Literally bringing people together over amazing food. Great stuff as always brother! Cheers to you and the whole crew!!! 👊🇨🇦👍
Thanks legend, I really appreciate that!
@@andy_cookslooks amazing Andy!
Hope your well?
"San Marino" Every Italian cries! That aside, good for you lad, smashing the youtube and your food is lush.
I wish they would’ve put one of those dictionary entries for that as well 😂 it’s right there on the can!
Beat me to it 🤣🤣🤣
My bad. sorry for the mistake. thanks for the love
Vincenzo's Plate has some good and informative videos on how to make Neapolitan pizza. Loved your video btw
and florida latte XD
was literally just searching for good pizza recipes in the search bar and here is one of the best chefs on UA-cam having uploaded just 5 mins ago lol. Lucky
what timing!
Thank you so much for keeping the mistake in and comparing it to the first pancake. I have been so disheartened when the pizza cooking fails at some point in the process. Seeing a fantastic chef like you also failing with one dough ball was actually very motivating 😅 Also, I love your videos. Cheers from Norway!
I have been using your old video so I appreciate the update. We use a pizza stone in a gas burning oven and I will say we do get more color from the gas oven vs an electric oven. Our oven get sup to 550F so a little hotter and works well with your recipe. Thank you as always!
Loving the production value on all the videos this year! Nice work chef and team 🎉
To stop the cheese splitting in the home oven, I parbake adding cheese for the last 2-3 minutes. Also helps get some crisp texture on the toppings.
Followed your old video when I made pizzas the other day. Dough came out fantastic. However I did struggle with the management of the pizza oven and getting the pizzas in the oven. Lessons where definitely learnt but I’ve got a lot more respect for pizza chefs cause they make it look so easy haha. Thanks for doing an updated recipe this is a bit easier to follow :)
The secret to launching the pizza onto the stone/steel is using flour on the peel, and giving it a little shake to make sure its moving around. Also getting it off the peel asap you don't want it sitting there or it gets stuck
@@natef1212 yeah after a few more goes I learnt that and I also use semolina mixed with the flour just ti help it that more :)
Thank you for taking the time of explaining how to make the pizza dough and the time needed. That to me is the value of making it at home, and what I value most in the taste! And also the difference in the tomato sauces - coked versus uncooked, and the cheeses.
I am enlightened!!😉🔥🍕👍🏽😂
thank you for staying straight with the darker bottom for the 11:30 one and not faking it out :-)
Hi Andy I love this pizza video. I've recently been researching how to make Neapolitan style pizza at home without a pizza oven, pizza steel or stone. You can still get leopard spotting on the crust if you cook the pizza dough in a skillet first on the stove top till the base has leopard spots. Quickly place the topping on, then finish the top under a very hot griller in the oven for two minutes. The results are just like a pizza oven!
I have also had good results starting in a cast iron pan on the stovetop
Great video! I agree about the pizza steel vs stone.
Every oven is so different, but I’ve come to really like blasting mine for about 30 minutes on the highest rack on the highest broiler setting, then backing it back down to the highest standard bake temperature.
Helps to get the steel super hot and better simulate what happens when a stone has been 800 degrees except there’s less leopard spotting and more general browning (which is fine by me).
I use a large round cast iron pizza pan and I put my oven on 550 and I let the cast iron pan preheat awhileeee. You want it HOT to get that charring on the bottom. I also put the pan on the lowest rack.
When recommending which shelf to put the pizza on, it helps to mention what kind of oven it is. The bottom shelf of an electric oven is very different from the effect in my gas oven.
My favorite UA-cam cook.. authentic in every cuisine you make!❤
There are a few tricks that you can use to make a better pizza in your range/oven at home.
1) Preheat your oven with the stone/steel inside for at least 1 hour. You basically want the stone to get as hot as it can. The deck (equiv. to your stone/steel) of woodfire ovens used to make pizza are at least 500 F.
2) Turn your broiler on, on high, for around 10 minutes before you cook the pizza. This will get the stone hotter... and the top of the oven hotter. The dome (equiv. to the top of your oven) of woodfire pizza ovens get up to 800 F, so the hotter you can get yours the better. Make sure to turn the oven back to its max heat without the broiler just before you put the pizza in.
You want your pizza to cook quickly so that the dough doesn't bake for too long. Baking the dough for too long creates a tough crust. You also want it to cook evenly. Since the stone/steel loses heat faster than the oven walls, you need to make sure that the stone/steel is as hot as possible so that you can cook the bottom of the pizza to a good colour before it loses its heat.
Hope this helps!
Or to make it easier, just buy a pizza oven.
Your videos just keep getting better Andy. All the way through I was saying to myself "Oh, so that's why you do that".
Thanks mate!
Hi Andy,
I made the same experience as you did for Home ovens - bottom underbaked - cheese overbaked. What i do is prebaking the Pizza With only tomato sauce on top. After a few minutes - add toppings and cheese. The results are pretty good for home cooking equipment. ❤ greetings from Germany
You are an amazing chef. Have a great Saturday pal. I appreciate your good content ⏲️⏲️⏲️
Best bit about all your restapys bruz is the honesty on everything, it's a nothing written in stone attitude where no matter how we'd all prep somethin or cook anythin if it half works or turns out gangster it's a success 👌👌👌👍👍👍
Great video, and liking the new set. No comments on the content, that's all fantastic, just a couple of things I'm noticed on the production side from this:
Might be worth getting a pop filter for your voiceover. There were a few pops that I felt took away from the otherwise great production quality.
Maybe have another mic pointed away from you or something to better pick up questions from others in on-set. I couldn't hear what was asked.
Thanks chef - Always look forward to what recipe you'll drop next. Can't wait for the sourdough vid too.
Thanks for the video Andy!
US here, oven goes to 500 only and have steel. The good news is that I surprisingly have a convection setting and that has helped improve our quality of homemade pizza and browning the crust.
My girlfriend and I prefer more NY style and have fun with toppings. Shape isn’t always perfect but that’s why they are homemade. Occasionally the semolina we have to watch on the steel.
Most times when we make our homemade Sunday sauce with San Marzano, meat etc. we freeze some and use for pizzas. Good times.
Pizza has always been a thing, so I'm all in on this! I love making my own pizza! These are some different techniques I'm willing to try. Pizza shouldn't have to be perfect, rustic is delicious! When making a pizza, it shouldn't look like a frozen pizza. Cheers Andy!
Thanks legend.
2cents: when cooking in an oven, add the cheese later (cook it 60%, then add the cheese)... it might take 15 minutes but it comes out better. Great vid
Hey Andy, could you please make Chicken Piccata? It is very tasty and I would love to see it!
Great video! The pizza in the dome looks a bit burnt on the bottom, I find when I’m cooking in mine I’ll always start with a “sacrificial margherita” that usually has a burnt bottom, after that all the pizzas come out nicely baked!
When cooking in an oven I’ll tend to cook the pizza with just the sauce on for a few mins, then add the cheese + toppings, dash some olive oil on the crust and turn on the oven grill/broiler if you have one. Nice golden cooked crust on your oven pizza 😊
Vito Iacopelli would have blown a gasket hearing about the "San Marino" tomatoes and "Flor di latte" cheese. This is stuff you don`t mess around with, mate!
sorry Vito
andy you did great but the reason the pizza in the home oven wasn't as dark was partially the lower oven temp but the main reason was that you use "00" flour which darkens slower. If you would've used King Arther's bread flour you'd have much better browning
you're always fun to watch Andy. I loved the original "cringy" video and I love this one too. I just keep your ethos of this channel close to heart " home cooking" not commercial or Chef cooking. Enjoy the process". .... and I do.
Great video - as many others, heat the steal plate before baking the pizza. Also, use the pizza function if your oven have that to get more heat from below. Need to try the trick with adding cheese later
Thanks for the videos Andy. Good stuff. FYI... for home ovens that generally max out at 500 or 550 deg F you need to add sugar and/or diastatic malt to your dough recipe to get better browning color.
Absolutely excellent bloke - learned a few things, and even shared the link and thumbs up. I'm lazy AF so doesn't happen often. Keep up the great work (FYI it all is - not just this, but.... pizza)
For the home oven, it greatly helps if you par-bake the crust first, then add the toppings, then do the final cook. You'll get better results with the color/texture. My oven will hit 550 degrees F, but I find that I get better results if I stick to around 500. Of course, every home oven is different, so like you said, people should experiment to figure out what will work best for them.
Put some parmesan over de tomato sauce before the mozarella and some oliveoil over the pizza before grillin in the oven. Its a gamechanger :-)
Great video thanks. When using a conventional oven I add the cheese half way through cooking, that way the cheese doesn't dry out or split.
That's a lot of work. I get consistently great crusts in one step: everything in the mixer with a dough-hook, nothing measured, rise till doubled, punch and slap it out.
Poor technique in a few areas. That's why there is uneven rise. Dough looks too heavy or not hydrated enough. Make a seperate poolish & mix extra yeast in when making dough. It will be 5 times better. Your technique is fine for bread though.
For electric ovens that can hit 500-550F and have a broiler, I place stone on top rack and preheat oven for a good 45mins to heat soak the oven. before I start making the pizza I'll set the oven to broil-Hi. Leave the door cracked to ensure the broiler element stays on. Stretch dough and assemble. You'll want to launch without pulling the stone/steel out similar to how you'd use a pizza oven. The Broiler gets the dome temp up and hits the stone hard to get it above the oven's 550F target. They take me ~90s to 2mins this way with all the perks of a pizza oven. Just with a less burnt bottom.
For the home oven, I've used method that once the oven is preheated, you turn on the broiler to heat it even further. Then leave the broiler on when you initially put the pizza in, and then switch it back to bake at your highest temp again
I used to work for one of the large pizza chains and I can confirm the longer that dough cold proves, the better the taste and texture. Day 5 is optimum for me - sweet, tender and very tasty irrespective of the toppings.
It really pays to get the real balsamic from Modena. I always knew the OG was obviously superior but after visiting it’s hands down so much better. I’m the US the Monari Federzobi label is amazing and usually under $10 in the supermarket.
You don't 'need' a Pizza Oven. I'm sure it's better, but my Weber kettle does fine.
Depends what pizza you want to make. For a proper neapolitan you need something hot enough.
Iam with you mate, Weber Q heats up around the 300* with a stone perfect pizza's in 5 minutes
I've had my Weber kettle north of 300°C with normal charcoal briquettes. With the pizza stone accessory it's going to get reasonably close to what you get from a wood-fired pizza oven.
Would just like to say your dough technique is spot on. Leopard skin crust fluffy and soft
Last comment. What do my parents do when making pizza in bulk. When it's the final rise/proofing. They put one pizza portion into a Bread Basket - first, they put a tea towel or cloth in a round Bread Basket with flour before adding the pizza dough and a little flour on top, then place the rest of the cloth over it to stop it from drying out and let it sit. So when it's ready, they put it on one pizza tray and go from there.
I was literally researching pizza ovens!! This is so timely!
I have the same problem with my pizza cooked in gaz pizza oven. Happy to see a chef make the same mistake as me 🤣👌.Burned bottom and side not cooked enough. Your second gozney pizz was perfect though... Really hard to master.
Lots of love and support Andy from india 🇮🇳🇮🇳🇮🇳🇮🇳
I like to make the sauce (same as this one, but I add some extra virgin olive oil to it) one day before. This way the bruised basil infuses into the sauce and gives it almost a bit of peppery-like flavor. On the bottom, before mozzarella, I add pecorino romano or Parmigiano Reggiano. This will strengthen that wonderful umami flavor the tomato sauce has when it's cooking in the oven. Absolutely perfect every time!
Andy, can I freeze the dough? And, at what point would be best? After bulk ferment? Loving the content. Cheers, G
I use a pizza stone in my Gas BBQ but the challenge I have is it sticking. you make it look so easy!
Always wondered if you'd be interested in doing something like Flammkuchen/Tarte flambee as it's the German/French version of "I didn't have enough time to make pizza dough", at least nowadays. Historically it was used to test how hot the bakery oven was (the dough is very simple bread dough) but at least here in south west germany/east france (Alsace region) it's a popular local cuisine that I think is not that known to the wider world. Not sure if it's something you'd be interested in.
Hey Andy, there is a better way of doing an oven pizza if you want more colour on the base and more crispiness! Try making the pizza in either a cast iron pan or a Telfal ingenio non stick pan with a removable handle. Then you start the pizza off on the gas jet. Really get the dam thing ripping hot! That way your base gets a head start and then pop straight into a hot oven for 4-5 mins. The benefit of this method is that you can also give the base a bit more colour after it comes out of the oven if your still not happy with the base's colour or crispiness! Give it a try, you wont be dissapointed!
Thanks Andy. I struggle soooooo much with my dough and sticking to the peel. Great video as usual. Not a bad bloke for a Kiwi LOL :)
Hey Kiwi....quick question: Are wood fired pizzas supposed to have black bums??? The last 3 pizza places we've eaten at in Auckland, Wellington, and Hamilton have been so black/burnt on the bottom they were inedible....for me anyway. Everyone else pigged out on them and were sniffin' 'round for more! Thanks Andy😊
Watch Vito Iacopelli. He’s the master. No they are not supposed to be black on the bottom.
Tip: Bake the pizza at the lowest rack in the oven with upper and lower heat set at highest possible temperature to get great color on the dough. Works without a pizza steel/stone too.
I hope you don't take it the wrong way, only trying to help. Assuming someone is able to make the dough/pizza and past that stage, the main mistake of cooking a pizza in a home oven is to make it the same (more or less) as a Neapolitan pizza except the cooking, which is what this video shows. The minimum is to make the dough differently. The first option is to make a different style of pizza instead of trying to make a worse version of a Neapolitan pizza (which isn't Neapolitan anyway since the high temp is one of the most important things about it). The other option to make the closest thing possible to a Neapolitan in a home oven. Both options require a different dough from a Neapolitan pizza dough, and also different from each other.
My oven goes to 275c and it has a superb grill+top+air setting. Brushing the edges with olive oil after theyve risen in the oven is a gold tip though, better color and much less dry feeling.
I make fresh pizza in my regular oven all the time. They always come out great and definitely way better than anything I've had from restaurants/pizzerias
I actually got right into making the Dough from scratch, starting out with a poolish etc, but now mostly just buy the Dough Balls from the Shop(mostly due to poor planning & lack of time) but have found the Bertocchi Pepperoni(a little Spicy) works pretty well, & now always Sauce, then Parmesan/Pecorino, then Mozz & Pep on top. 1 & 1/2 - 2 Mins in the Breville Pizzaiolo at 400°c & Mamma Mia!
I am just starting to make homemade pizza. After I separate the dough into the individual balls, I put each ball into it's own plastic container. They stack in the fridge and are much easier to handle. Homemade pizza, so much fun.
What a worthy video! I watched it thrice...Cos it features my favourite pizza done by my favourite chef at my favourite YT channel. ❤
🙏
Awesome work showing the base making. Semolina, I love it. ❤
When i use the oven, i use a stone. (steel seems interesting)> Oven to 450f get it hot.. change the setting to grill/braze from bake. turn it up a touch (to make sure the top is cooking) .. also,, pizza in for about 10 (i use the color of the base to dictate the pullout time.) that way you get a good crisp base and the nice almost burnt dough on the sides.
Were the 'San Marino' tomatoes grown in Dan's backyard? Those must be something else. Bomb tomatoes!
For home pizza I love using a little bit if olive oil and sugar in the dough. (Very little but you’re not getting authenticity so you might aswell go for browning and flavor)
A few videos now with the “San Marino” pronunciation when it’s actually “San Marzano” (the can actually says this)
I've found when using my home oven, I need to par-cook the dough to get the desired color and texture. Once the dough is light brown, then add cheese and other toppings so they don't burn.
We use Vito’s recipe for dough using poolish. Cook in our MAK 2 Star pellet grill on a ceramic stone. While the grill can get to 625 F we cook at 450 and rotate at 4 minutes. Takes about 8-10 minutes and bottom is nicely browned. We do various pizzas our favorites are fresh tomatoes pie and white clams in the style of Pepe’s New Haven Connecticut. Their white clam has been voted top pizza in US many times.
Hey Andy, I've been obsessing over making the perfect Neapolitan pizza in my spare time for past 3 years (seriously, I even grew my own San Marzano's) but after lots of trail and error I did eventually figure out a pretty reliable method of getting almost perfect Neopolitan pizzas in the home oven so I thought I'd share it with you in case you'd like to give it a go yourself.
(I say "almost perfect" because it still cant beat that smokey charcoal flavor I get from my wood-fired oven)
I'm sure I'm not the first person to come up with this method but at some point, my world changed when I started using the broil/grill setting exclusively, as well as paying a lot more attention to the hydration of the dough through every step, especially the effect that "sauce wetness" and mozzarella choice has on the final hydration of the pizza before it goes in.
The simplified version of how I get the best results with the broiler:
1. Basically crank that baby up as hot as it will go, put your pizza steel/stone on the highest rack right close to the heating elements to preheat for about 45min-1hour.
I check mine with an infrared thermometer but I've found that just about 280C is perfect for a pizza steel and about 300C for a pizza stone. I will say in this regard, the stone is a bit more forgiving and less likely to burn the bottom, but the steel has the advantage of coming back up to temp faster between pizzas so when I'm making many pizzas I'll opt for the steel.
2. Now depending on the oven I'm using + the choice of steel/stone, I choose one of two ways to go about this next step, and it will take a bit of trail and error to dial in but either...
a) I drop the steel/stone down one rack so its one notch lower than the highest rack and leave the temperature cranked to max
OR
b) I leave the stone/steel on the highest rack that space permits and drop the temperature down about 1/4 from max heat
The idea behind this method is that the bottom cooks entirely from the heat stored in the steel alone while the wetter topside catches up with the more direct, active heat from the broiler which more closely replicates the conditions inside a traditional wood-fired pizza oven I find. It usually only takes me about 1 or 2 sacrificial pizzas to dial in the approach for an oven I haven't used before but in every case, I end up with a beautifully colored pizza on top that is perfectly cooked through on the bottom. It's absolutely worth that little bit of extra effort.
As is with anything in life, good prep is key and as well as the extra focus on hydration, I find that a slightly different dough handling approach can go a long way too. My preference is to use the knuckle over knuckle method with more emphasis on the pulling rather than pushing motions as to achieve a nice thin base in the middle with a beautiful bouncy plump and crunchy crust. For the love of god! Dont pop those bubbles!! Especially in the home oven you're doing everything you can to get some nice coloring on the crust so the bubbles are your friend!
Anyway this ended up being a lot longer than I planned it to be but I've been loving your content recently and classic Neapolitan pizzas just get me excited.
You always ask people to drop a comment if they have a different approach so I thought it was about time I chimed in.
Keep up the great work and I hope you give this method a shot!
Independent of the colour, that Fior di Latte is extremely dry. It's certainly more aged than what you'd get in Europe.
Probably better for Pizza though.
great video, when you make it in the oven you can turn the oven to grill when you put the pizza in the oven to get some char :)
Amazing pizza! Looks so yummie! How you kept your white shirt clean without tomato splatters is a miracle though!
Thanks Andy for all those techniques explaining in making the dough let alone toppings and the reasons regarding the difference between the pizza oven and the home oven.
I have to admit the dough techniques were not something I was completely clear on before but I have tried both the 70% hydration and longer fermentation time to see if it made a difference in using just my normal oven. Personally, I didn’t find any difference between allowing it to rest for 24 hours and 3 days. It could have been my technique (most likely) and/or as I only have my normal oven. ? Need to make some more pizzas I am sure 😁.
A pizza oven is on my wish list to purchase though perhaps not quite an expensive one as yours. Thankfully these days there is a range of pizza ovens available for varying prices. The Gozny ones are for my budget out of reach. An Ooni multi fuel type being somewhat more affordable.
Thanks for making this video. Living in the UK my outdoor pizza oven only comes out in the summer so I'm glad to see what someone else's indoor oven pizza looks like! Mine are generally pretty pale. Have you tried a bit of oil to add to the browning?
I make mine in the oven, bake for 5 mins, but then put the pan over the open gas flame on my stove top. Crisps up the bottom so well.
One thing I prefer about Andy, is he eats his own food, and doesn't say that fake delicious then smile and jump cut to next part about cookbooks with an empty mouth
This method looks easier to follow then making the poolish first and letting it rest overnight in a fridge before adding flour to make the dough balls then leaving it in the fridge again to let it rise.
I use my oven on broil and a stone - helps with the temperature on both side
I use the lowest rack at the highest temperature in a conventional oven. Decent leopard spots and nice texture.
Great video, I just think that crust should be better, like a more fluffy, so my advice will be when stretching a dough yo yry to push more air to the sides, and definitely not to touch the chrust
Most American ovens can get up to 550 Fahrenheit, fyi. Looks delicious! I’ve got a Poolish on the counter right now for pizza tomorrow!
Cool video! When I'm using my home oven, I'll generally add just a little bit of sugar to the dough to help it brown (not in the pizza oven though! that sugar would just burn). Also if I'm trying for something approaching Neapolitan in a home oven, I'll par cook the pizza and sauce first and add the cheese only for the last couple of minutes. This helps dry out the sauce a bit (which in a pizza oven happens naturally due to the high heat) and also keeps the cheese from overcooking.
Wow i just got the pizza attachment out for the smoker and Andy drops this video,
Good vid. I have experimented and found that Tipo 00 only makes sense in a pizza oven. Regular flour is better for ordinary ovens. That flour is less resilient and you get more color even in a regular oven.
Agree on the problem with the mozarella on the home oven pizza. To avoid this I personally add the mozarella only after the pizza is half backed already
Chef Andy makes food seem amazing, then makes amazing good seem accessible
That’s why you part bake the pizza if you do it in the oven so it becomes soft and crunchy 😊
I think the reason it was a bit over charred on the bottom and not as golden on the crust was probably because you turned the flame down before you put it in thus making the top of the oven colder while the stone in the bottom of the oven stays the same temp so it cooled a bit unevenly. Would love to see some different pizza creations on your shorts 🤙🏼
I’ve had good results cooking pizza using a Weber Q BBQ with a small pizza steel, it doesn’t cook as quickly as a pizza oven but is better than an oven.
In the home oven I Par bake the crust 3-5 minutes with the sauce on it. Then pull it out and top it and back in the oven. This method gives the crust much better color and a nice bottom.
Just as a note as someone who's made a lot of Wood Fire Pizza professionally, the reason the bottom of yours is extremely dark like that is the stone is just too hot.
Generally its a tricky balance to get out of the gate, and you can use some extra dough and sauce as almost a heat sync and suck some of the heat out of the stone before putting your actual pizza in if its too hot.
The bottom of your dough shouldn't be any darker then the crust.
Andy, a fond memory of living in London, we'd order Peking duck pancakes to the door around midnight. I'd love to see you make these. Watching from Canada. Thanks