Super Easy Dough for Amazing Weeknight Pan Pizza
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- Опубліковано 12 січ 2024
- Master the Art of Scheduling Dough Fermentation! Join me as I guide you through a quick, flavourful pizza dough that ferments while you work. Learn to mix it in 5 minutes and come home to a dough ready to shape and bake. Time-saving tips and more below!
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#sourdoughbaking - Навчання та стиль
Honestly, my baking wouldn't be anywhere near as good as it is now without your videos. You are such an amazing teacher, the way you explained everything so simply.
Every day my family enjoys the most amazing home baked bread because of you.
Thank you, and keep up the amazing work you do. 🥰
I always suggest parbaking crust 14-15min at 450°F in a home oven. That way the crust is fully cooked and no toppings are weighing down the dough. Then cook at a higher temp on the final bake, 475°F for 10-11min will do it. Make use of the broiler for a minute or two if necessary. This is called Sicilian style pizza which originated in the northeast of the U.S. and is crispy with a soft interior. What is seen here is a grandma style pie and more doughy.
Hey Rich. I think Modernist Cuisine Pizza suggest this too. To be honest it's not for me, well not for this type of pizza anyway. I like the gel layer that exists between the base and the toppings. it reminds me of a takeaway-style pizza. But nice tip for anyone who wants to experiment with a different baking method, thanks!
King Arthur go cheese first, prevents some of the the goo but still leaves a bit. Works well!
They also thought Portland has the best pizza. 🙄
@@ando5899This will only work if cheese is applied during the parbake. I often do this so when sauce /toppings go down for the final bake the crust won't be soggy.
@@CulinaryExplorationI was going to say there's certainly a gum line between your crust and sauce/cheese but didn't want to assume. The gel layer that you mention is raw dough. In pizza making that's a no-no.
Thank you it's Amazing, you are Amazing.
Thank you for this recipe. It was delicious. My daughter asked me when I’m going to make it again. We changed the toppings to the one we love.
Great, informative video! Thank you!
Glad you enjoyed it!
This looks fabulous! I’m looking forward to trying this. My gas oven has the flame on the bottom so I will have to experiment with the best placement.
Every oven is different and you'll get to know yours if you experiment. Keep me posted :)
Amazing work you do there Philip! Thank you for sharing content of impeccable quality! One question about the dough, please. Supposing I want to skip the sugar, would that be feasible? And should I alter something in the rest of the ingredients to offset? Thank you!
Love it. Please could you also do a sourdough version of this? Thanks! X
I certainly can. I'll pop it on the video bucket list :)
I love your videos (and website)! Question: would this be doable with more wheat flour? And can I find out the amounts by using your calculator?
Pizza looks brilliant. Could you cold ferment this recipe as I would have to get up at daft o’clock due to uk temperatures. Thanks
Thank you for this very helpful recepie! What would you say, how long it will take to ferment at 17 degrees in my kitchen? 20 hours? 🧐🙏🌿🌸🌿❣️
Pizza Pizza Pizza!
I had just made a pizza and was eating it when this message came through, perfect timing! 😂
Awesome Pete, let me know what you think if you give it a whirl
@@CulinaryExploration I will 👍! Now making sourdough discard sandwich bread! 💪
Actually a cheat sourdough bread because of the addition of instant yeast but i had so many discard left so i use it in this bread recipe.
Oh boy! That looks amazing🤤
I made Stromboli last weekend. I just made the dough like my sourdough, but added a bit of olive oil. 75% hydrated. It’s was delicious and probably the best I’ve ever made.
Thanks for sharing👍🏻
I've got my sights on Stromboli. I saw an amazing one the other day and it's got me hooked. Maybe it will make its way onto the channel soon.
Stromboli is a bread I've wanted to make for a long time. Look forward to you making a video of one
Looks great..you mentioned talking to a chef about focaccia bread. Can you use this recipe for focaccia bread as well?
You could bake a focaccia using this formula but I'd suggest bumping the hydration up to 80-85%
Really nice! Thanks for your good instruction! Is a precision scale with .5 gram increments fine enough, or should it be more precise?
I also want to say that I started applying the Oregano carefully underneath the cheese layers many years back in order to avoid the odor of burned Oregano in the oven and through the house. (You are clearly careful but I ended up with a bit on the oven bottom once and never wanted that reoccurring!) Cheers!
Hey Helen! Thanks for your advice on the oregano, tips are always warmly received! The scales will probably be fine for recipes like this. I need a bit more accuracy when I'm weighing for preferments but I guess it wouldn't be the end of the world with scales measuring in increments of 0.5g either. The fermentation would happen a little quicker or slower. Nothing to lose sleep over.
A quick question,why add wholewheat flour and not just all strong white bread flour?
Does the wholewheat flour add texture/flavour??
If you leave the dough for longer it will taste a lot better.
Look tasty! Can I use this pan size calculation for a loaf pan but because the loaf pan is much taller, I assume I would multiply it by a number, right?
This question has been bouncing around in my head too. To be honest, I just haven't had the time to think about it properly let alone test it. If I do I'll keep everyone updated. If you (or anyone else) get to the answer first, let me know!
That pizza looks great! I've got a question about long leavening times and phytic acid. Does it matter whether you use sourdough or just a small amount of bakers yeast to degrade the phytic acid as long as the leavening times, warm or cold are approximately the same? Has occurred to me that the health benefits of sourdough, at least when in comes to anti-nutrients like phytic acid, should still be remedied by long leavening times with small amounts of baker yeast. But I haven't been able to find an answer to that myself.
I have no idea with regards to the Phytic acid. Sorry, I can't be more help on this one.
@@CulinaryExploration No worries! I love your channel and your recipe calculator!
Does it matter if the whole Mozz is low/normal moisture?
I’ve used low moisture for this recipe and it works well for this bake duration
Can you pls let me know what brand low moisture mozzarella you used; and from where? I'm also in the UK and can't seem to get any decent cheese pull from the mozzarella (not the balls in the liquid bags) from supermarkets
how much in tea spoon meauserments for yeast
Get a mini digital scale because the yeast on your tea spoon would look like a bus with 3 passengers!😂
Using micro scales is by far the best way of measuring smaller quantities of yeast. Measuring with a spoon won't be super accurate but give it a go. You can use test enough to cover the tip of the spoon.
I thought it would be a quick process, but actually you need some time in the morning, and then 90 minutes after work before the dinner is ready.
Would you please convert your recipe from grams to cups, ounces or US measuring spoon amounts??