Sheet Pan Pizza That'll Impress Any Italian Grandma (Same Day Dough)
Рет қаралды 71,746
Күн бұрынDo you want perfect sheet pan pizza from a simple, same-day dough? This is your go-to recipe! Mix the pizza dough in the morning and have a delicious grandma style pizza ready to eat by dinner. The crust is light and crispy, the cheese nice and melty, and the sauce has some serious zing. What more can you ask for in a video on how to make sheet pan pizza? :)
Sheet pan pizza (aka Grandma style) is slightly thicker then a New York style pizza, but not quite as thick as a Sicilian style pizza. It's satisfying, but not too filling. Give my homemade pizza recipe a try and tell me what you think in the comments.
🔗 LINKS
Mile Zero Kitchen Grandma Pizza - • BETTER THAN MY GRANDMA...
The Bread Code Grandma Pizza - • This GRANDMA STYLE SOU...
Video on Rolling Grandma Pizza Dough - • In the Kitchen with Au...
Website: kitchen-and-craft.com
Buy me a coffee! - ko-fi.com/kitchenandcraft
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❤️ I THINK YOU'LL LOVE THESE VIDEOS
Pizza Sauce From Scratch, Cooked & Raw Versions - • PIZZA SAUCE FROM SCRAT...
Pizza Dough Made with a Biga - • THE BEST METHOD FOR OV...
Overnight Sourdough Pizza - • AMAZING OVERNIGHT SOUR...
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SHEET PAN PIZZA DOUGH RECIPE (a.k.a. Grandma Style Pizza)
Makes One 600g Doug Ball
Bread Flour (100%), 348g or 12.25 oz.
Tepid Water (70%), 243g or 8.5 oz.
Kosher Salt (2.5%), 9g or 0.33 oz.
Instant Dry Yeast (0.2%), .75g or 1/4 tsp.
NEW YORK STYLE PIZZA SAUCE
Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.)
Garlic, 28g (4 cloves or 2 Tbsp.)
Dried Oregano, 1 tsp.
Crushed Fennel Seed, 1/4 tsp.
Crushed Red Chile, 1/4 tsp.
San Marzano Tomatoes, 794g (1-28 ounce can)
White Sugar, 14g (1/2 oz. or 1 Tbsp.)
Fine Sea Salt, 12g (about 1/2 oz. or 1 1/2 tsp.)
OTHER INGREDIENTS
Whole Milk, Semi-Dry Mozzarella, 454g or 16 oz.
Extra Virgin Olive Oil, as needed
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Do you have a different size sheet pan? Here's an easy explanation on how to scale this recipe:
1- Determine the size of your pan in square inches (cm if metric) by multiplying the length and width. For example, a standard 13x18" sheet pan is 234 square inches.
2- I use a 14"x14" pan for this recipe, which is 196 square inches. Divide the 234 by 196 and you'll get 1.19 or 119%. Now you know that the 13x18" sheet pan is 19% larger than my 14x14" pan.
3- In this scenario, just increase the measurement for each ingredient by 19%.
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🔪 MY KITCHEN EQUIPMENT (Affiliate Links)
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
Ooni Koda 16 - amzn.to/3uz9y9P
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - amzn.to/3VGY6Fe
Ooni Turning Peel - amzn.to/3BGj0fR
Pi Pizza Oven by Solo Stove - amzn.to/3BixO3U
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Pizza Dough Containers - amzn.to/2UX8A9c
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Wilton 8" Springform Pan - amzn.to/3rRhPDB
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
Benriner Mandolin - amzn.to/3nIopJP
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
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⏰ TIMESTAMPS
Intro - 00:00
Collaboration Info - 00:16
Ingredients for the Dough - 00:40
Mixing the Dough and Resting - 02:08
Mixing and Fermentation - 03:09
Stretching the Dough and Proofing - 04:40
Topping the Pizza - 07:34
Baking the Pizza - 08:36
Result and Taste Test - 08:50
Outro - 10:39
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#panpizza #pizza #kitchenandcraft
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
@KitchenCraftFood 2 жыл бұрын
This is a first, a same-day pizza dough made on my channel. Never thought it would never happen 🤣. What do you think?
@bobby_4747 2 жыл бұрын
I very much appreciate your production quality as much as I do your recipes. The work you put into these videos definitely does not go unnoticed.
@KitchenCraftFood 2 жыл бұрын
@@bobby_4747 Thanks so much Bobby. I truly appreciate it!
@Sai-wf8pz 2 жыл бұрын
Wasnt the detroit pizza recipe also a same day dough?
@luke9822 2 жыл бұрын
I just can't do same-day doughs unless super desperate, given how much of a flavor development I notice in the fridge after a couple of days of cold proofing. Any changes you would make for a 48-72 hour fridge rest after the bulk ferment? Thinking of doing that, but with a sourdough starter instead of commercial yeast.
@jhippl 2 жыл бұрын
half sheet pan (what most people have) 415g bread flour 290g water 11g salt 1g yeast I made this today it was really good. I didnt read the entire description and made it as written for an entire normal sheet pan and it was not too thin so i may just do the same thing again.
@GS540 2 жыл бұрын
your videos have this very relaxed chill vibe to them that i don't feel from other cooking vids. keep up the great work!
@kaustshroff381 2 жыл бұрын
I checked out other Grandma pizza recipes, but I am going to go with yours. Thank you, for taking the time to explain and guide us through this. Homemade pizza is a daunting task for some of us; especially when you live in NJ area.
@karlhungus5554 Жыл бұрын
Looks phenomenal! Hearing the crunch of the crust is making me hungry!
@bobby_4747 2 жыл бұрын
I just realized the pan size conversion in the description. This is one of the most helpful and useful details I’ve seen provided in a pizza video. I use a 14x10 pan, so I REALLY appreciate that. Thanks man!
@KitchenCraftFood 2 жыл бұрын
Glad it was helpful!
@filomenagentile4141 8 ай бұрын
WOW. Spectacular!
@KitchenCraftFood 8 ай бұрын
Thank you!
@MileZeroKitchen 2 жыл бұрын
Definitely a go-to recipe for everyday sheet pan pizza! Looks damn good pal! Let's have it 🤝
@KitchenCraftFood 2 жыл бұрын
It's a wrap! What a fun collab 🤘. Three fantastic recipes for our subscribers to choose from.
@TheHousedigs 2 ай бұрын
That's a beauty!
@FrankCostanza456 2 жыл бұрын
The pizza looked absolutely delicious and beginner friendly. You've motivated me to try this for my family! Thanks.
@KitchenCraftFood 2 жыл бұрын
Love to hear that!
@etherdog 2 жыл бұрын
Thanks, Tim, for including the hydration ratio for the dough--I was just about to reach for my calculator :-) The pro tip you mentioned was to bring the dough together first then let it fully hydrate before kneading.
@nolenl1503 2 жыл бұрын
Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 😘😍❤️👍
@janicejurgensen2122 Жыл бұрын
Hey! U made me want to make pizza!! Ugh! Lol love this tutorial ty
@lindaking401 5 ай бұрын
I made this today and it came out amazing! .
@KitchenCraftFood 5 ай бұрын
Awesome! So glad you enjoyed it. Happy New Year!
@michellebagy7557 2 жыл бұрын
Nom nom nom...sounds divine!!! 🍕🍕🍕🍕
@KitchenCraftFood 2 жыл бұрын
Thanks!
@julioalmaraz09 2 жыл бұрын
I tried this dough but I gave it a 1 day proofing in the fridge and made it in a 16” round pan. I came exactly how I love it. This might be my go to recipe for my family.
@vashlash6870 Жыл бұрын
You came?
@qwertyqwert2772 2 жыл бұрын
Yummmmmmy
@error404christmass5 2 жыл бұрын
Amazing video, well done thank you for sharing! I'ma give this a try when my LloydPan gets here! ;)
@KitchenCraftFood 2 жыл бұрын
Awesome. Hope you enjoy it!
@jonreed2370 Жыл бұрын
Love your Vids. Ooni Karu 16 owner and Pizza Junky. Only thing I can add to your deeper / pan pizza's is this; that olive oil... cut it 50/50 with unsalted butter. That crust will be something you dreamed of. Great Vids!! Can't wait to see more.
@rbiv5 2 жыл бұрын
Very cool Thanks for sharing. I know @kitchen&craft will agree, if you can, please try this with a 3 day cold fermented dough...it will be legendary.
@KitchenCraftFood 2 жыл бұрын
I'm always a sucker for extended fermentation 🙂!
@nolwazi6517 2 жыл бұрын
This looks so beginner-friendly! Definitely gonna give it a try
@KitchenCraftFood 2 жыл бұрын
100% beginner friendly! Probably the easiest to make dough on my channel 🙂.
@joannapearce9934 5 ай бұрын
I would love to know where you got the wooden prep board in this video. I really enjoyed your video. Thank you.
@Dlow99884 2 жыл бұрын
If I wanted to do a longer ferment time with this recipe what would you recommend?
@ramirez8025 2 жыл бұрын
Thank you! This recipe is awesome! Although my cheese tends to brown a little too much before I can get the bottom as crisp as yours, any tips on how to solve this? Thanks!
@KitchenCraftFood 2 жыл бұрын
Thanks! Two suggestions: (1) bake the pizza a lower in the oven if possible, or (2) reduce the oven temp just a little a bit. Cheers!
@the_bread_code 2 жыл бұрын
Well done! I love the burnt edges, that must add so much flavour (also a little bit of cancer probably 🤣), but still, once in a while I simply can't resist.
@KitchenCraftFood 2 жыл бұрын
PSA - always enjoy burnt edges in moderation. 🤣
@Globalfoodbook1 2 жыл бұрын
The pizza looks cheesy and tasty
@KitchenCraftFood 2 жыл бұрын
Very tasty indeed!
@MrChristopherMolloy Жыл бұрын
Adding about 1% of white vinegar mimics a long fermentation in these quick-pizza & bread doughs 😉
@JD-ie4fv 2 жыл бұрын
Looking 👍
@KitchenCraftFood 2 жыл бұрын
Thank you! Cheers!
@stephenkelly931 2 жыл бұрын
Hey Tim thanks again for another great recipe! Quick question about scaling the recipe down instead of up. I have a 12x12 Lloyd's pan instead, so if I'm reading the equation correctly, would I do 196/144 = 1.36, and reduce every ingredient by 36%?
@einfussganger 2 жыл бұрын
Basically. I find it easier to think of it the other way around - just multiply all the weights by .73 (144/196). I have the same 12x12 Lloyd's pan. But honestly, you can go anywhere from a 250g ball for a thin crust square to about 560g for a Sicillian.
@stephenkelly931 2 жыл бұрын
@@einfussganger thanks, that is helpful!
@ANTD1 2 жыл бұрын
I have this exact same mixer in the same larger size and i feel like i have issues when making smaller recipes where the dough hook doesnt mix the ingredients well enough if there isnt a large enough mass. Would you happen to also have this issue? have to use my old smaller one for smaller recipes, maybe im doing something incorrectly.
@KitchenCraftFood 2 жыл бұрын
Oh yes, I do as well. This recipe is as small as I can go and still use the mixer. Any smaller and it's all by hand.
@MrMiseenplace 2 жыл бұрын
Looks Awesome! Before the three hour rise, could it be placed in the cooler overnight, then pulled out 3 or four hours before cooking?
@KitchenCraftFood 2 жыл бұрын
You could bulk cold ferment, or you could spread the dough out in the pan, cover tightly, and cold ferment that way. I have a similar video here, kzfaq.info/get/bejne/graBlKlzkt-tcn0.html, that includes some extended fermentation.
@MrMiseenplace 2 жыл бұрын
@@KitchenCraftFood Thanks so much for the reply. I'm a chef in North Central Ohio with a large pool season kick-off pizza party tomorrow and plan on using your recipe.
@KitchenCraftFood 2 жыл бұрын
@@MrMiseenplace Nice! I hope this recipe works well for your needs. Former chef myself. Worked in restaurants for a little over a decade before switching careers.
@MrMiseenplace 2 жыл бұрын
@@KitchenCraftFood Sorry for the slow reply, party came, and went well, thanks!
@barbarahering484 5 ай бұрын
We use cups and tsp / tablespoon etc measurements . Can you incorporate in your presentation ?
@sarbashiskahali8828 2 жыл бұрын
Why didn't You Poke it with a Fork?? Is it like optional or compulsory??
@ytho7618 Жыл бұрын
Is the temperature 450 or 475?
@MrZomkid 2 ай бұрын
Tried this recipe today and it didn't rise. I checked my yeast and it was blooming. It seems like this amount of yeast is low. Other recipes use substantially more yeast. Not to mention, usually, I'm activating it beforehand. I'll try it again some other time to try and figure out the problem.
@alanna4148 2 жыл бұрын
Is it necessary to have a machine to knead pizza dough ?? Please answer 🙏🏻
@KitchenCraftFood 2 жыл бұрын
Not at all. You can always knead by hand.
@rmiraflor 2 жыл бұрын
Basically a focaccia pizza? For a little additional flavor, you can add finely grated Parmesan to the bottom of the pan with the olive oil.
@KitchenCraftFood 2 жыл бұрын
Yep, very similar, but I don't add any oil to this pizza dough. I do add it to my focaccia dough. Thanks for the suggestion on dusting the pan with parm before baking. I'll give that I try!
@rmiraflor 2 жыл бұрын
@@KitchenCraftFood Point taken. Ive got my dough resting right now and looking forward to it!
@KitchenCraftFood 2 жыл бұрын
@@rmiraflor Nice! Hope you like it. @rbiv25 suggested a longer cold temp fermentation so if you have the time, it would add even more flavor and complexity to the dough.
@rmiraflor 2 жыл бұрын
@@KitchenCraftFood Thank you. I’ve been using a biga, cold fermented for 48-72 hours, and the results have been very good. Just happened to see this video posted today and thought it’d be a good try for dinner tonight. BTW I am a chef by trade, and even with a couple of decades in restaurants under my belt, I’ve never been (or needed to be) proficient with pizza and other yeasted doughs. My brother in law’s interest in making pizza has spurred my own and , thanks to many KZfaq videos like yours, we’ve been on an accelerated learning curve. I’m seeing an Ooni in my not too distant future. Thanks for the channel.
@KitchenCraftFood 2 жыл бұрын
@@rmiraflor Former chef here. I've been out of the industry for a number of years now. Are you still working in the biz? Thanks for the support. Let me know what you think of the recipe. I think it's a pretty good one if you're in a pinch. Cheers!
@mohammedjaffer8522 2 жыл бұрын
👍👍👍👍👍👍👍👍👍👍👍😊
@alfpedersen2201 2 жыл бұрын
Cannot find any recipe for bread flour pizza dough using a 12x12 loyds pizza pan
@KitchenCraftFood 2 жыл бұрын
Easy fix...just scale down this recipe. There's instructions on how to do that in the description box below the video.
@alfpedersen2201 2 жыл бұрын
@@KitchenCraftFood ok thanks for reply 👍
@josephposton3950 2 жыл бұрын
What size pan are you using?
@josephposton3950 2 жыл бұрын
Never mind I opened my ears second around , thanks for the simple pizza.
@KitchenCraftFood 2 жыл бұрын
Happy to share. Thanks for watching!
@dominickdelfino7552 Жыл бұрын
Do you have a Sicilian pizza recipe you can share?
@carolemiller6854 3 ай бұрын
So where do is the recipe for the dough?
@KitchenCraftFood 3 ай бұрын
Check out the description box below the video for the ingredients and measurement list.
@dingoling91 Жыл бұрын
From the bite he took at 10:19, it looks like the pizza was chewy and didnt have a crispy crust. maybe he should have par baked the dough in the oven before adding toppings.
@KitchenCraftFood Жыл бұрын
Crispy outer, chewy inner. Good combo.
@vapesnake 2 жыл бұрын
same day dough....just don't know. 48 cold rise is subtle but worthwhile. Saying that, 3 hr tabletop is better than anything from a supermarket when using the autolyse method
@KitchenCraftFood 2 жыл бұрын
It’ll do when you’re in a pinch. Otherwise, extended fermentation for sure 👍
@Dlow99884 2 жыл бұрын
Would you let it sit out on the counter for a couple hours before going into the fridge for a longer 48hr or 72hr ferment?
@vapesnake 2 жыл бұрын
@@Dlow99884 I usually leave it on the counter for 1-3 hours as it gives more air pockets that way
@petermueller7407 2 жыл бұрын
How comes 70% hydration is so non sticky???
@KitchenCraftFood 2 жыл бұрын
Good gluten formation helps.
@chessmaster3225 Жыл бұрын
crust should be brown but never burnt
@ramencurry6672 3 ай бұрын
Looks spectacular but it’s the wrong pan. The walls are too high
@KitchenCraftFood 3 ай бұрын
Thank you, but I respectfully disagree about pan size/shape.
@ramencurry6672 3 ай бұрын
@@KitchenCraftFood if you’re going for the hybrid Detroit/Grandma appearance then the pan is fine.
@amaxamillion 6 ай бұрын
Props for the reusable cover
@cd1168 Жыл бұрын
The rolling was a mistake
@josephinedorico6146 Жыл бұрын
Would make it much easier if you gave measurements in cups and teaspoons instead. just started making it hope it comes out OK
@KitchenCraftFood Жыл бұрын
The only volume measurement that I usually give is for the yeast. Everything else is by weight because it’s so much more accurate. Provides consistent dough every time you make a batch.
@TheRealPontificator 5 ай бұрын
There might be some confusion as to what "Low moisture Mozzarella" is or isn't. What the content uploader refers to is whole milk mozzarella that's sold in a 1-lb. block. Common brands are Polly-O and Galbani as well as generic store brands such as Walmart's Great Value whole milk mozzarella. "Part skim" is not "low moisture". Absolutely do not use mass produced "Low Moisture Part Skim" cheese as it won't melt properly and burns easily. Same goes for pre-shredded cheese which has starch in it to keep the strands separated. Lousy for pizza.
@rogersaunders231 Жыл бұрын
Never use a roller on pizza dough!!!
@KitchenCraftFood Жыл бұрын
Hey buddy, look at the end result. Not too shabby.
@fartbrinkman3749 7 ай бұрын
Looks good! I think the question is what do you gain by using the roller? It doesn’t save time and you lose some desirable airy texture in the end. It’s challenging to work with higher hydration doughs so I could see someone with less experience getting a better result with the roller if they don’t know how to form it evenly.
@solarpony 2 жыл бұрын
Don't roll the dough noo ☹️ shape it by hand only. You want it fluffy not compacted
@KitchenCraftFood 2 жыл бұрын
The dough was beautifully fluffy when baked.
@rich1184 3 ай бұрын
Invest in a pizza cutter
@KitchenCraftFood 3 ай бұрын
I have many, including this beautiful knife.
@chicomarlin1246 2 жыл бұрын
*Detroit Style. You’re welcome.
@ImaGorilla2000 2 жыл бұрын
And Detroit style has its roots in sicilian style. You're welcome :)
@foobarmaximus3506 Жыл бұрын
No meat? No thanks.
@KitchenCraftFood Жыл бұрын
You be you
@DANVIIL 2 жыл бұрын
Not really convincing based on, “not bad for a same day dough”.
@KitchenCraftFood 2 жыл бұрын
Tasty pizza, but think I’d prefer Danny’s version with that extended fermentation. Still, a lot of folks don’t want to wait that long for pizza.
@timetogetnasty 2 жыл бұрын
Plastic cling film is not good for the environment? I agree but neither is the energy used to power that kicthenaid when you could've easily done it by hand.
@spacecase8791 5 ай бұрын
This☝🏼☝🏼100%
@samuelandkatie 4 ай бұрын
Yeah okay clever clogs! ….except cling film is disposable and the kitchen aid isn’t so even in producing the mixer the offset is better ….you watched this and decided to comment on that?
@chrisd1828 Жыл бұрын
I thought that was pepperoni on your pizza... who plops sauce on top of the cheese? 😒
@KitchenCraftFood Жыл бұрын
More people than you think.
@drgreenthumb234 29 күн бұрын
The fact you took the dough out of the bowl, used flour, and then a rolling pin....I can't take you seriously. That dough should've been put in the pan and then finger pressed/stretched out. No need to use flour on a pan pizza. Yikes
@KitchenCraftFood 29 күн бұрын
I did all that just to piss you off.
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