Sheet PAN PIZZA | Tall, Soft with a Crunchy Crust

Sheet PAN PIZZA | Tall, Soft with a Crunchy Crust | 70% Hydration Pizza Dough

Рет қаралды 17,096

Күн бұрын

Watch how to make a PAN PIZZA dough with 70% hydration that is SOFT inside with a crispy crust. A homemade pan pizza that is super digestible, that melts in the mouth.
Learn how to make this homemade pizza from scratch -No stand mixer required! Forget Buon Appetito and Food Network- PIATTO is here with a traditional 'grandma pizza' straight from Italy!
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In this PIATTO™ video, we present:
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Sheet PAN PIZZA - Tall, Soft with a Crunchy Crust | 70% Hydration Pizza Dough
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Looking for an easy recipe for homemade pizza that is far superior to those you'll find in most pizzerias? This is the pan pizza recipe for you!
In this video recipe, we'll accompany you step-by-step to make a dream pan pizza: from making the pizza dough, to kneading the dough, to stretching the pizza. We'll show you all the secrets, in beautiful 4k video so that you can see all of the important details to making the perfect pan pizza at home.
#pizza #homemadepizza #panpizza #italianfood
WHAT FLOUR WE USED
Caputo Nuvola - Used in pizzerias throughout Italy, this flour is thankfully available on Amazon! It's perfect for a tall, soft digestible pizza and it is the product shown in this video. A flour '0 ' with W 260-280. Find it on Amazon (Affiliate Link):
► Caputo ‘Nuvola’ Flour ‘0’: amzn.to/3KtEcYV
HOW TO SELECT FLOUR FOR PIZZA
THE GLUTEN:
Gluten is a hydrophobic protein (it does not dissolve in water) which derives from the union of the two most abundant proteins in flour: glutenin and gliadin.
THE STRENGTH:
Expressed with the letter "W" -gives us a clear idea of how our dough will behave during and after rising.
The strength is measured by the manufacturers through a laboratory device called Chopin's alveograph and is directly proportional to the amount of gluten in the dough.
By definition, flours with W between 180-260 are medium strength flours. Below 180? The flour is weak. Above 260? The flour is strong.
THE SELECTION:
Choose your flour based on the amount of hydration of the dough and the rising time.
The higher the water content and / or the time, the higher the W of the flour must be.
INGREDIENTS
FOR 2 PAN PIZZAS: size around 16 x 12 in or 40 x 30 cm
6h proof at around 72°F / 22ºC environment
flour 0 (W 260-280): 5 1/2 cups (700 g) - better to weigh!
water: 2 cups (500 g)
yeast: 4 g fresco; 2 g dry (about 1 tsp)
fine salt: 1 tbsp (18 g)
RED PIZZA SAUCE
tomato puree: 250 g
olive oil: 3 tbsp
fresh basil: a few leaves
fine salt: to taste
FOR POTATO PUREE SAUCE
yellow potatoes (boiled): 2
onion: 1/2
heavy cream: 2 tbsp
whole milk: 500 g
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INDEX
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0:00 intro
0:57 impasto
4:12 lavorazione
6:55 prima lievitazione
7:50 seconda lievitazione
8:04 stesura
11:37 cottura
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PRODUCTS USED IN THIS VIDEO
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Amazon affiliate links:
► Caputo ‘Nuvola’ Flour ‘0’: amzn.to/3KtEcYV
► Ozeri Digital Food Scale: amzn.to/39qWaJK
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RECOMMENDED PRODUCTS
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Links affiliati Amazon:
► Bosch HBG675BS1 Forno elettrico: amzn.to/3nmryiN
► Extreme-Heat Grill Gloves (similar, but not same as in video): amzn.to/34BxhZV
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CREDITS
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Marketing - Social Media - Branding: Kaniko Limited kanikogroup.com
Production - Piatto LLC
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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.
We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.
As an Amazon Associate, we earn from qualifying purchases.
This means at no extra cost to you, PIATTO may earn a small commission if you click the links and make a qualifying purchase. If you have a different purchase in mind, you can also use these storewide links below.
► Amazon: www.amazon.com/?tag=piattorec...

Пікірлер: 28

@TheHousedigs Ай бұрын

It amazes me how you are stretching that and it doesn't rip and it doesn't seem sticky at all.

@mj24672 3 ай бұрын

I just want to say that I made the dough yesterday and placed it in the fridge overnight. I froze one and made one in a 17 by 13” cookie sheet. I wish I could show you a photo. It’s crispy on the outside and chewy inside. I used all-purpose Canadian flour. I was concerned when I made the dough because it didn’t look as soft as shown on the video but trust me, it turned out amazing. I’ve tried many recipes in the past, but this will be my go to pizza from now on. Thank you for the recipe. 🇨🇦

@PiattoRecipes 3 ай бұрын

We are so happy to hear that!! Sometimes all-purpose flour can work, it really depends on the amount of gluten in the brand you are using. As for '00', you can use that but only if you know that it is a high-gluten variety of flour designed for breads or pizza. (Cake flours are also '00' but tend to be low gluten as we don't want chewy cakes. :)

@mj24672 3 ай бұрын

@@PiattoRecipesI’ve decided to try to make it with “00” flour. Do you recommend doing it the night before and refrigerating it? I’m having company the following day. When I did that with the all-purpose flour, it really swelled up.

@alexdinev5986 Жыл бұрын

I'd like to THANK YOU ,for professional video ,extremely well explained !

@DrBrunoRecipes 2 жыл бұрын

Beautiful 🥰 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

@paperhand5482 5 ай бұрын

i have seen every pizza video and this is the best for sure!! thanks for the great job

@PiattoRecipes 5 ай бұрын

Thank YOU for taking the time to leave a nice comment!

@luisasotgiu6141 2 жыл бұрын

😋 mmm very good

@piaiannone4082 2 жыл бұрын

Buonissima👌

@Bingoye 2 ай бұрын

Thank you for your video!

@Bingoye 2 ай бұрын

1) 9 minutes at 575 F(or 15 minutes at 480(non convection) F); 2) 3 minutes at 575 F(5 minutes at 480 F)(fan/convection)

@PiattoRecipes 2 ай бұрын

Thanks for watching! 🥰

@Mothafuckenzay Жыл бұрын

Love the technique to add air. I'm looking to make a bread similar to pizza hutts pan crust, and everyone's bread is flat, yours takes around 3 hrs to make but it is a beautiful pizza I will try it in a cast iron with oil on the base, the cheese they use is part skimmed mozzarella

@PiattoRecipes Жыл бұрын

Hi Jose - Let us know how this recipe works as a cast iron pizza! Dry mozzarella is sometimes used in Italy too for pizza and it is even sometimes called 'pizza cheese' in the Italian grocery.

@lisamilner9309 Жыл бұрын

I'm trying it for church potluck tomorrow, so I'm going to set it up with all of my toppings and then wrap for the fridge tonight and see how it turns out. I made two, but the second one has a half and half type of flour, because I ran out of bread flour and used AP flour instead. So, we'll see how they both do, I wish I could send you a picture of them . But I'll let you know how my church members liked them.

@lisamilner9309 Жыл бұрын

It was a success, I added Italian seasoning to the dough mix and some ginger/honey tea crystals , and I mixed mozzarella cheese into the dough. They loved it, I made 5 restaurant size sheet pans , an all cheese, one with turkey pepperoni, one with veggies, a veggie no cheese, and meat one. There was nothing to take home after potluck.

@PiattoRecipes Жыл бұрын

Wow! Great work! Thanks for sharing.

@debbiepowers4743 6 ай бұрын

Valuable info. I kept wondering about my cheese being overcooked. You showed me to add it at the end!! Duh…

@nitailevi8001 Жыл бұрын

One of the better pan pizza videos. Question please. You are doing all folds normally by keeping the top at the top, except the "last round of folds" of the bulk, where you fold it in reverse i.e. onto the top. Is this on purpose? Or it doesn't really matter?

@PiattoRecipes Жыл бұрын

I would lie if I say that it has a profound impact on the correct execution of the pizza. It does affect the strength of the dough to some extent but I wouldn’t call it a critical point.

@Whatsmyhandlelol Ай бұрын

HELP 🙏 where can I find the instructions for the potato purée

@nelsonbrooks Жыл бұрын

Why, do you dump, all of the salt into one pile? Wouldn’t it be easier to shake, broadcast or spread out the salt over the entire mass of dough anticipating the upcoming mixing process?