Yummy. I'll have to try that method. I love a crispy bottom crust on pizza. I bake my pizza on a stone on the bottom rack, then when it's half way done I move it to the middle rack to finish it. I get the crispy bottom crust I love. Guess who's making pizza for lunch 🙃 Thanks !
@@GrantBakes I tried your method with my favorite pepperoni, cheese, and basil pizza and I love it! Perfect quick and easy way to satisfy my pizza cravings. Sharing this with family; not the pizza just your video😄 Thanks!
It would be 4 slices at my house, I would have 1 and husband would have the rest lol . So ultimately I make a larger pizza. I do similar as in the video except once the bottom is nicely brown I flip it to brown the other side and while it browns I add my toppings put a lid on it and turn off the heat. When cheese is melty I take off the stove to a cutting surface , let cool a couple of minutes and slice. And there is no left overs lol I do get 2 slices.😊
I love how Yogi Berra answered that same question when a Pizzeria owner asked him how many slices he wanted his pizza cut into: " Better make it 6 slices...I don't think I can eat 8"😂😂😂
I make my pizza in the oven on a Pampered Chef Rockcrok. It comes out nice and crispy but when I have leftovers, what is the best way to get the crispy crust again?
My grocery store has a 16 ounce ball of whole wheat pizza dough. Is that double of what you made in this video? 16 ounces seems far too much for a small pizza. So I'm guessing (asking?) your home-made dough is about 8 ounces when finished?
I only use the sourdough recipe now to make pizza. 550 in oven on a pizza steel. Really good.
I love the pizza steel too!
Winner winner. Easy enough not to screw up… think I can, think I can! Thank you
Thanks for the comment!
Excellent tutorial and recipe!
As far as how many pieces to cut my pizza into depends on the pepperoni count :) love the video and your content!
Thanks, David!
Yummy. I'll have to try that method. I love a crispy bottom crust on pizza. I bake my pizza on a stone on the bottom rack, then when it's half way done I move it to the middle rack to finish it. I get the crispy bottom crust I love. Guess who's making pizza for lunch 🙃 Thanks !
Yes! Go for it. It sounds like you’ve got a great method that works too.
@@GrantBakes I tried your method with my favorite pepperoni, cheese, and basil pizza and I love it! Perfect quick and easy way to satisfy my pizza cravings. Sharing this with family; not the pizza just your video😄 Thanks!
Uncomplicated! 👍
It would be 4 slices at my house, I would have 1 and husband would have the rest lol . So ultimately I make a larger pizza. I do similar as in the video except once the bottom is nicely brown I flip it to brown the other side and while it browns I add my toppings put a lid on it and turn off the heat. When cheese is melty I take off the stove to a cutting surface , let cool a couple of minutes and slice. And there is no left overs lol I do get 2 slices.😊
Thank you! My oven is broken so I’m gonna try this way
Scissors ✂️ for cutting pizza 🍕 = genius 🤓
yum!
Great looking and simple, thanks. As far as how many pieces goes, I can't eat eight pieces, so I cut mine into six, LMAO ! ! !
Haha me too!
I love how Yogi Berra answered that same question when a Pizzeria owner asked him how many slices he wanted his pizza cut into: " Better make it 6 slices...I don't think I can eat 8"😂😂😂
Is it possible to make this with Gluten-free flour?? My partner is GF. Thanks 🙏🏽 for any help. 😊
I make my pizza in the oven on a Pampered Chef Rockcrok. It comes out nice and crispy but when I have leftovers, what is the best way to get the crispy crust again?
I would try reheating it for a minute or two on a cast iron/pizza stone/pizza steel, something like that. It should crisp up the crust again!
We reheat in our toaster oven on "Super Convection" (on a pan & tent w foil for a few minutes, then remove foil, it is done when the cheese bubbles.)
We reheat ours in air fryer. Highly recommended.
👍🏻
Thanks!
My grocery store has a 16 ounce ball of whole wheat pizza dough. Is that double of what you made in this video? 16 ounces seems far too much for a small pizza. So I'm guessing (asking?) your home-made dough is about 8 ounces when finished?
turned out bready
For such a small pizza? I'd probably went 4 slices, MAYBE 6 slices.
That being said I'm surprised you used Bread Flour..
Yep, I usually use bread flour for pizza, although I know a lot of other flours can be used. AP/Tipo 0,0, etc.
This is the United States..we use ounces...NOT GRAMS