SHEET PAN PIZZA 2.0 (The New and Improved Recipe)

Рет қаралды 1,041,296

2 жыл бұрын

Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we'll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit www.happycookingcards.com & use discount code BRIAN for 20% off your first order.
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Other Pizza Videos You Might Like (including hand-mixed dough):
DETROIT STYLE PIZZA: • DETROIT-STYLE PIZZA (T...
ONE DOUGH 3 PIZZAS: • 1 DOUGH 3 PIZZAS (The ...
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RECIPE
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SAUCE
• 28oz can crushed tomatoes
• 7g or 1 1/4tsp salt
• 10g or 2 1/3tsp sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp Chile flake
• 1 tsp dried basil
• 50g tomato paste
• 25ish or 2-3tbsp olive oil
• 15g/2 large cloves garlic, minced
Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail.
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DOUGH:
• 285g or 1 1/4c warm water (86F/30C)
• 7g or or 2 1/4tsp instant yeast (about a packet)
• 20g or 1 1/2tbsp olive oil
• 425g or 3 3/8c ap flour (11.7% protein) or bread flour
• 8g 1 1/2 tsp salt
• olive oil
Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes.
Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack.
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PIZZA BUILD:
• Sliced full fat mozzarella (about 12 slices for 1 pizza)
• Fresh mozzarella (10-12 chunks)
• Thinly sliced pepperonis
• Grated parmesan
Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking.
#pizza #sheetpanpizza #grandmapizza
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Пікірлер: 1 000

@virtueman8530 2 жыл бұрын

This pizza recipe is the best I've ever made. My family is swooning. But, to me, the most important thing is watching someone who enjoys cooking as much as I do. I love the way everything you do is chef'd up to the 9's. Keep it up Brian!

@BrianLagerstrom 2 жыл бұрын

Thanks for trying, so glad you went for it

@Timkleinert1 Жыл бұрын

Its not a Pizza...!!! The Cheese is under the sauce... =p

@peteranserin3708 Жыл бұрын

@@Timkleinert1 Witchcraft!!

@jimpiper1 Жыл бұрын

An additional tip lads and lasses is to slide your fresh from the oven pizza on to a wire rack to keep the bottom crust from getting steamed to retain max crunchiness!

@als1023 3 ай бұрын

YES !!

@barronjacksonjameson7144 Жыл бұрын

I never post on these things but this is important. When Bri says high his mixer is only on 4. If you crank your mixer up to 10, it will fly off the counter so beware.

@stevelovich6396 2 жыл бұрын

I have 3 daughters and you have a cult following among them and their friends. College girls are dropping their meal plans in favor of learning how to cook. You are on to something , you should be proud

@DanielleA2023 2 жыл бұрын

also he's pleasing to the eye, doesn't overtalk, communicates clearly verbally & with graphics, clearly knows what he's doing and is funny

@godoftone 2 жыл бұрын

It's statistically proven that couples that cook together stay together. 😌

@rl1491 2 жыл бұрын

@@jbg897 Me too lmao

@BlowUpTheOutsideWorld 2 жыл бұрын

Three daughters in college at the same time? You must be rich if you're in the US or UK.

@BlowUpTheOutsideWorld 2 жыл бұрын

@@jbg897 You're fity. Settle down.

@sisterpanic9588 Жыл бұрын

My husband and I tried this today and loved it. My husband is always on the hunt for good pizza recipes and I am the sauce person. I used canned cherry tomatoes instead of normal chopped tomatoes for the sauce because I like the fruity sweetness of those a lot for pizza and pasta sauces. We used povolone instead of mozarella slices because for some reason the supermarkets in my country do not sell mozarella in dehydrated blocks. Also we do not have American peperoni so we used thinly sliced chorizo. All substitutes worked really well and this is hands down the best pizza we ever had and we have really good Italian pizza places in my city. Thank you for your awesome work. :)

@dalek6779 2 жыл бұрын

I tried them all Brian. Yours is by far the best grandma style pie. Love the crust and the cooked sauce is simple and delicious.

@Mousland-723 2 жыл бұрын

Great video. I am looking forward to trying it. One correction though at 7:32 you state to heat the oven to 550f or "176c" that is incorrect it should be "288c"

@leonardonetagamer Жыл бұрын

This is why you don't do stupid things like use the metric system

@jonatanaugust6793 Жыл бұрын

Yes, a mistake like that would change everything.

@user-ej8jj2gp6w Жыл бұрын

@@leonardonetagamer Yes, because 1/8 of an inch is much more accurate than cm lmaoo

@leonardonetagamer Жыл бұрын

@@user-ej8jj2gp6w yes, why would I ever need to divide something by 5 or 10 with no remainder? You know what I do need to divide by? 2 3 4 and 6, the most common divisions

@user-ej8jj2gp6w Жыл бұрын

@@leonardonetagamer yeah, except for when you say, idk..... maybe measuring something that has to actually be precise.

@nicolajhl 2 жыл бұрын

This is the only pizza we make at home now. So good. Also perfect for lunch the day after. Great videos!

@tkokesh 2 жыл бұрын

This is the way I’ve been doing pizza as long as I can remember. But I’ve always found that the less water I add, the better the crust turns out. It definitely makes the dough harder to work, but the thick and crunchy crust is worth it.

@dimilton3166 Жыл бұрын

This was my first Brian Lagerstrom recipe to try and it was awesome! I think I overcooked it, but it still didn’t taste burnt!! That sauce!!!🤤🤤🤤

@Basomic 2 жыл бұрын

Just got a pizza steel the other week, and am ready to descend down the pizza rabbit hole. Your pizza vids are going to be my starting point, so I'm excited to add this recipe to the pizza to-do list. Thanks!

@BrianLagerstrom 2 жыл бұрын

That’s awesome. So worth it! Good luck.

@kellyfredrickson152 Жыл бұрын

Okay. I have been making my own pizza dough for years from recipes on KZfaq. Some are okay and others are have turned out disastrous. I live in Colorado at just over 5300 feet and I usually try to find high altitude recipes, but this worked without adjustment! This is by far the best recipe I have found so far. I followed the ingredients completely and I put it in the refrigerator overnight, for better flavor and it came out fantastic. My husband said "are you going to keep using this recipe because it is the best one so far..." I told him of course if you like it that's all I care about! Thank you so much for this recipe. I really appreciate your time.

@Happretender 2 жыл бұрын

anyone else just waiting for Bman's video like it's a weekly show or just me? Also, holiday season is coming up, i'm hyped to see what Brian put on the menu.

@katietise1698 Жыл бұрын

You are known now as “Pizza King” at my house. I love your personality and speed of presenting without extra jibber jabber. Most of all, I’m so grateful for your techniques and recipes, best pizza ever!

@cskistner 2 жыл бұрын

My family is so impressed with me, thanks to you. This is the best crust I’ve made. So good. Keep up the great work.

@werkerbeesue Жыл бұрын

you're bringing my cooking abilities to another level, thank you, you're content is great, presentation is fantastic! We all appreciate what you're doing here! Thank you!!!

@brianskudney8448 11 ай бұрын

Made it this weekend (dough & sauce). It was excellent. Topped ours with sausage, roasted sweet peppers & diced green olives, garlic and jalapeno.

@MapleGoodness Жыл бұрын

I'd never made pizza from scratch before and this was my first attempt. I used your other video to get an idea on how to do the dough by hand, and I admit part way through I wasn't sure it was working out... but it did work out, really, REALLY well! Delicious! I don't have a pizza stone/steel so used a second inverted baking sheet in its place... no idea if that made a difference or not but the crust turned out great! Thanks!

@isar.h8258 2 жыл бұрын

Hey bri ! Today i just made your pizza and eat it with my friend as our dinner . This is my first time doing it. I wasn’t hesitated to make it at all, because i trust you and your recipes so much . First the dough was soooo bigggg, i didn’t expect to be that big , like bigger two times than yours (i made same measurements) I put the pizza in the oven with out baking stone and i turns out perfect , every slice i ate i was showing my friend the back of it , it’s golden and the crispness is another level . I would definitely use this recipe forever, thankksss

@awezman Жыл бұрын

Use all purpose flour, it is fine. I cooked mine at 450 degrees for about 18 minutes. Just make sure the crust is crispy, and it is great, it will be pale looking, but don't let it fool you, it is still great

@keithstegall1961 Жыл бұрын

I really like your sponsors idea of a card in recipe format with a nice artwork on it. Nice gift idea.

@jgrill110 2 жыл бұрын

YES! Sheet pan pizza is my go-to easy dinner at least once per week, can't wait to try this recipe! Thanks!

@BrianLagerstrom 2 жыл бұрын

Good luck! It’s one of my all time favorites

@carlosdanger2586 2 жыл бұрын

If you think this is easy I got a bridge I'd like to sell you

@carlosdanger2586 2 жыл бұрын

If you have 8 hours to roll out a sheet pan pizza I'm happy for you

@msk3905 2 жыл бұрын

@@carlosdanger2586 if it takes you 8 hours to roll out a sheet pan pizza you are clearly doing something incredibly wrong

@williambartholmey5946 Жыл бұрын

@@msk3905 It doesn't take eight hours, but making your own pizza dough from scratch is never anywhere near the realm of easy.

@PeterMangin 2 жыл бұрын

Hi Brian, I just wanted to say thanks. Your videos are great and have helped me - a lot - with bread/pizza in particular. The little tips and 'why you'd do that' are gold. Keep being awesome!

@litesaberkunai789 Жыл бұрын

Made this last night for my family with grated parm and red pepper flakes on the side. We all loved it. Thank you Brian, I will be adding this to my favorites

@truckerdan5978 Жыл бұрын

This is the best pan pizza recipe I've made so far. The dough recipe is on point.

@KiLLeRBison1 2 жыл бұрын

Putting the pan on the burners if it's not crispy enough is brilliant, I'll have to try that because my toppings always finish before the bottom browns enough and I end up with dry toppings

@LemonwoodNursery 2 жыл бұрын

Agree … worth watching just for that tip.

@johncohle8331 2 жыл бұрын

Just be careful. The bottom crisps up pretty fast.

@BombaJead 2 жыл бұрын

Another easy thing you can do is start by pre cooking the dough for a couple minutes and then adding the toppings and finish baking it.

@hanshans387 2 жыл бұрын

You are killing it out here, I am loving the quality of your recipes and the production value of your videos - I'm learning so much here and loving it!

@evangelos400ify Жыл бұрын

Best dough recipe ive found so far! Good work! Tasty, crunchy and really durable dough. Does not tear apart while handling like other doughs. Try it and see for yourself!

@jklphoto 2 жыл бұрын

TY for explaining why high-hydration dough needs folding, not more mixing Bri. This tid bit was worth the price of admission alone! NO ONE has mentioned WHY they do that in all the sourdough vids I've watched. You are a true master. No wait, a true Master Baker 😁

@BrianLagerstrom 2 жыл бұрын

Thanks JK!

@PizzaHomie 2 жыл бұрын

Thank you so much for revisiting the recipe. Although the first was great, I always appreciate it when a youtuber posts his/her improvements, especially for pizza.

@crmathayi6650 2 жыл бұрын

kzfaq.info/get/bejne/hbmomciDnNm8aWyb.htmlttps://kzfaq.info/get/bejne/hbmomciDnNm8aWw.html

@dinapirrone7518 Жыл бұрын

Thank for the dough recipe. I used a/p flour and used the method of the plastic oiled containers and let it rise as you described 30 mins. 3 times. Then I used parchment paper to line my 2 pans ( I doubled the recipe for 2 pizzas) and stretched the dough using crisco instead of oil, made it rise for 20 mins. Added my own toppings making sure mushrooms were added last otherwise dough will be to wet and dogging. Then I made it rise again with all the toppings, and baked at 400 degrees for 45 mins. Switching the pans in the oven half time for doneness. Came out crispy and fully cooked. Pulled the pizzas off the pan using the ends of the parchment paper and perfection, and tasty all the way. Thanks again!!! 🇨🇦

@jayt825 2 жыл бұрын

Just made this! Turned out great!! If you want a better crust, instead of using oil in the sheet pan, use lard or crisco on it, I promise you that you great an amazing crust and it will not stick!

@vitoiacopelli 2 жыл бұрын

Nice video, but I suggest you to rest the pizza dough for 3 times 30 min each time to get more air in the dough ;0)

@santolify 2 жыл бұрын

Hey! I subscribe to you too! :)

@Husin_Alatas 2 жыл бұрын

In comes the pizza expert!! Love your vids too Mr Vito!!

@suprememilklord7917 2 жыл бұрын

Isn't that exactly what he did?

@snopen 2 жыл бұрын

Holy smokes! A comment from Maestro Iacopelli. I’ll be honest…I’m super jealous. I’ve made both of your pizza recipes (made this sheet pan one tonight actually). Vito taught me everything I know about pizza. Bri is the quick and dirty when I don’t have all day. This sheet pan pizza kicks butt though. The sauce is *muah*!

@sergiomangoni4860 2 жыл бұрын

IL maestro presente.....

@snhuffaker 2 жыл бұрын

Thank you for giving a weight measure for garlic instead of only # of cloves. They vary so much in size I hate when recipes aren't precise. You rock! ❤️

@collije 2 жыл бұрын

Use of the Tupperware like container is genius! I have friends that don't love doing this on a table surface. This is a nice alternative approach!

@PrepperFam6408 Жыл бұрын

Bri, I did my own thing for the sauce and toppings but used your recipe TO THE T for the dough. OUTSTANDING!!!!!! This will be my go-to from now on. LOVE YOUR CHANNEL!!!!!

@vjnappo Жыл бұрын

Not sure what went awry, followed the dough recipe exact - and after the mixing, the dough was pretty soupy; ended up having to add about 1/2 cup of flour to get it to a wet state that looked like yours in the video. I've been making pizza dough for a long time at home; don't even really measure much of anything anymore. We'll see how this one turns out as a sheet pie :) Update: It came out delicious.

@lindamickelson1247 Жыл бұрын

I also had to add more flour.... Hope it is delicious as yours looks!!

@brianarnett7479 2 жыл бұрын

“Hope you give it a try soon”. You got me wondering if that was a low key shoutout to Chef John lol

@KevCampbell Жыл бұрын

In-laws are visiting from NW Ohio, and the one and only pizzeria in their small town favors a pan style, so I turned to you for the answer! Turned out really, really well. The strength building folds yielded a very open and light dough, and putting slices of Mozz down first kept it from being soggy. Despite a swimming pool of olive oil I still had some stickage, probably because my seasoned sheet pan was a bit too seasoned 😁 Really chuffed!

@janhalpin5213 2 жыл бұрын

I followed your recipe exactly, and the pizza came out perfectly. It was just like in the video. It was one of the best pizzas I’ve ever eaten. Thank you for this great video and recipe.

@SarcasmoRex 2 жыл бұрын

And just like that, my day is all the better. I would love to see Mr. Lagerstrom's take on Philly's "Tomato pie"

@BrianLagerstrom 2 жыл бұрын

Me too. That’s happening at some point for sure

@RedRoverTW 2 жыл бұрын

I too would love this as I'm from Philly, but live overseas in Taipei, Taiwan and would kill for some tomato pie. Guess I'll have to make it.

@kjw7228 2 жыл бұрын

Philly tomato pie is the best. If this is half as good , I’m in!

@bobstoner415 Жыл бұрын

Granma pie is similar to tomato pie. I always put the cheese on bottom and drop the sauce on top in strips or blobs. If you want tomato pie just do that except spread the sauce all over the top, i always top with parm or pecorino romano

@denys-p 2 жыл бұрын

Hey Bri, have a weird pizza idea (not mine, actually) - anchovy with jam. Sounds totally crazy, but I tried it once (it was an apple quince jam) and it was really good. Still can’t completely reproduce it, but recent attempt was pretty nice - I found some not very sweet and little bit sour jam (Rhubarb + wine). I’m bit obsessed with that combination since then

@theperks36 Ай бұрын

Hi Brian, I’ve been making sheet pan pizza for a few years and I’ve been looking for the right dough recipe. Thank you very much for providing it. My wife and I made this over the weekend and it was the absolute best we’ve ever had. Chewy with a crispy bottom and very flavourful. Thank you for taking the time to develop your recipes and for sharing them with us. I really enjoy your videos.

@lydonhfisher 2 жыл бұрын

I was literally busy using the old sheet pan video to make mine when I found this one. But thanks for the update, Bri. You're a legend 🙏

@TheJoeGinty 2 жыл бұрын

I've made this twice now. We based our Friendsgiving around this sheet pan pizza and everybody was absolutely blown away by it.

@MrChristopherMolloy 2 жыл бұрын

A "Black" Pan (like a Blue Steel or Hard Anodized Aluminum) will absolutely help with browning the bottom. And curious, why not just recommend Bread Flour which is usually in the 12% protein range? Also, I find that letting the prepared pizza proof/rise in the pan for about 30 mins before baking helps "lighten" Sicilian pizza and Focaccia ✌️

@BrianLagerstrom 2 жыл бұрын

I wanted to keep this simple, and to me a grandma pie isn’t super thick and bready, so 30 minute proof was enough. I don’t mess with bread flour unless I have to. My style of dough development gets AP plenty strong.

@BrianLagerstrom 2 жыл бұрын

Thanks for watching

@MrChristopherMolloy 2 жыл бұрын

@@BrianLagerstrom Thanks for posting & replying ✌️

@oslowcloud 2 жыл бұрын

Just use King Arthur AP flour you'll definitely have the protein content needed I think they have the have the highest protein content of the flours that you can buy in the store, and they list the content on the box

@MrChristopherMolloy 2 жыл бұрын

@@oslowcloud Thanks, King Arthur AP flour is very good, but I believe their protein percentage (and W Factor) is in the same range as most other supermarket brand AP flours; ditto with their bread flour. The thing about King Arthur flours are that they tend to be expensive, sometimes double other national brands; that, and there seems to be this, deserved or not, cult-like affection for them, and that's just a bit off-putting to me, but that's just me. I just don't think it's necessary for people on a tight budget to feel compelled to buy the most expensive flour on the shelf; but this isn't my channel and I'm just some commenter. Like I said, KA make very good stuff, and I do occasionally buy it when I catch a sale; most other times I stick to Pillsbury or Gold Medal bread flours (I feel bread flours are best for homemade pizza & focaccia) to save a few bucks, and the results tend to be identical or near-identical regardless of the bread flour, with little to no adjustment to any recipe needed ✌️ www.theartisan.net/ProteinComparisons.htm

@joelp5093 2 жыл бұрын

I make homemade pizza several times a month and yesterday, as I sometimes do, I decided to scour youtube for another dough recipe. I am typically disappointed when I deviate from my own recipe, but last night I made the best pizza I've ever made. I proofed the dough in a crappy plastic ziploc tub that was nearly identical to yours - between that, your folding method, and the absurdly high water content, I think that made all the difference. I've always been told using olive oil was a no-no when greasing the bottom of the sheet pan for pizza (I've only ever tried oils with a high smoke temp) but I tried EVOO this time and it turned out perfectly. Thank you sir. Now to try more of your recpies.

@evaz6177 7 күн бұрын

Your recipes are great, I never tire of watching them, I do what I can as often as I can. Love your recipes. You are IT

@DanNguyen94 2 жыл бұрын

Great recipe and pizza! Steps were very easy to follow through. My oven only goes up to 500° and it wasn't quite as crisp as yours even after 20 minutes. However, in the end, it was similar to my favorite chain pizza, Pizza Hut's pan pizza. I did go kinda topping heavy in attempts of emulating their supreme pizza. Also, it's nice to have a pizza from scratch in the same day, but I wonder if it's possible to cold ferment this dough. It would be really helpful to make the dough 2-3 days in advance.

@randyfrancisco9486 Жыл бұрын

Basically the same dough I leave on the counter for 24 hours, use half, and keep the rest in the refer for another week. Take it out a few hours before you want to use it.

@marcdefant6027 2 жыл бұрын

Brian, made this last week and it may be the best pizza I have ever made. You are a superb cook.

@BrianLagerstrom 2 жыл бұрын

Thanks so much

@kate8160 10 ай бұрын

I love how u actually explain why you do this or that 👍 it’s another reason I love your channel ❤

@isaacmendez3902 2 жыл бұрын

Your channel deserves more attention.. keep up the good work! easy to follow and simple recipes.

@BrianLagerstrom 2 жыл бұрын

Thanks Issac!

@chicomarlin1246 2 жыл бұрын

We call that a Grandma pie and that’s a 9.1 all day, everybody knows the rules

@scottsodyssey2485 2 жыл бұрын

Alright Frankie

@lemonysnick5171 2 жыл бұрын

lol

@joshbarker76 Жыл бұрын

Spider get the shot

@louannejones2304 2 жыл бұрын

I much prefer your cooked sauce for pizza as in this new recipe. It becomes sweeter when cooked. This is a great pizza and I appreciate that you look to improve recipes! Thanks, Brian.

@BrianLagerstrom 2 жыл бұрын

Thanks very much

@syahgisi4226 Жыл бұрын

Just made this last night, It was so goooood. I'm super happy that I finally got to try one of your recipes, Thanks for the vid Brian!

@Akmatick 10 ай бұрын

Love this recipe and I make it so often it's memorized! I have a few notes: 1. At high altitude (I'm at 7000 ft) a bit higher hydration seems to help. I use 300 grams of water (71.5% hydration). 2. Heed to warning about a new cookie sheet. I season mine just like cast iron. Wipe on canola oil, then do your best to wipe ALL of it off with a paper towel, then put sheet in a 450 degree oven for one hour. Turn oven off and let pan cool in it. One go is all you need (pan won't really even get much color) and this pizza will slide right off. Only use a soft sponge to clean after that. No dishwasher or scrubbies. 3. Highly recommend a baking steel. Before I had one I always had to finish the crust on a burner.

@claytonbray5931 2 жыл бұрын

I'd love a stew recipe as it gets in to fall and winter!

@ElPedro212 2 жыл бұрын

"I'm wearing sweats, I'm drinking wine, let's make something easy" is a very worthwhile part of the first video (if my memory's right)

@BrianLagerstrom 2 жыл бұрын

You got me there, Moose

@junebrown2260 2 жыл бұрын

@gnarsh.and.friends Жыл бұрын

Made this last night, followed the recipe exactly except for toppings... definitely the best homemade pizza crust I've ever made. Cheers!

@brendanodonnell6419 Жыл бұрын

Brian, I’ve gone back into this and I love the start. I swear you were whispering to the spice of pizza as you ate it. Hysterical!

@castironchaos 2 жыл бұрын

As they say in these KZfaq comments: "First!" And, my memory of sheet pan pizza comes from the cafeteria at grade school and junior high school...which is a good thing.

@BrianLagerstrom 2 жыл бұрын

Congrats lil firstie!

@FoolOfATuque 2 жыл бұрын

My memory of sheet pan pizza comes from Kraft pizza kits from Canada 🇨🇦. This is way better than some boxed pizza though. 😂

@dernopps 2 жыл бұрын

550f is actually more like 287c, which most home ovens i know won't even reach. Most go up to 250c tops, which isn't really optimal for pizza :(

@Ghhyuttgg 2 жыл бұрын

I thought the centigrade he quoted was a touch low

@adambudig2433 2 жыл бұрын

In my experience you might be able to get by if you brown the cheese after baking by putting it under the grill/broiler and maybe use his stove top method to brown the bottom more. You'll have to be a bit careful of the cheese separating but as long as you keep an eye on it you should be golden.

@jond2720 2 жыл бұрын

Get a pizza steel (2/3" thick or even 1/2" if you think your oven rack will handle the weight) and let er rip in the oven on max temp for AN HOUR. Then put your pizza in.. the steel absorbs all the heat and will give you a result similar to those high-temp ovens.

@henrytheturnip 2 жыл бұрын

@@jond2720 My oven is crap, I live in a rental. Buying a steel is a total game-changer.

@theoystertales2256 2 жыл бұрын

We tried his delivery pizza recipe, our oven only goes up to 250 degrees and the pizzas still turned out spot on, it’s worth a try! Had the pizza stone in there from warm up, very happy with the results

@LoveStory820 10 ай бұрын

I made this for my very picky family and they really liked the dough. I loved it too. Mine came out super bready like grandma slices which i love. Once again, an amazing recipe!!!!

@lisabreen4396 Жыл бұрын

I just made this recipe for my family and it was such a hit! My family raved about the sauce and my daughter is a baker at a very popular local pizzeria! Will definitely add this into the rotation!

@TheTraumaFactor 2 жыл бұрын

That intro CRONCH is no joke Bri, Trying this recipe TODAY! Thanks!

@BrianLagerstrom 2 жыл бұрын

Good luck!

@iforgotthenamemate 2 жыл бұрын

sheet pan pizza is just an epitome of a pizza made at home :) thx bri !

@BrianLagerstrom 2 жыл бұрын

Thanks so much for watching

@erockworldwide 6 ай бұрын

This is perfect. If you like thin crust, double the sauce and make 2. Works perfect. I have made it both ways. Do it as Brian says. I am an American expat living in Germany and the is the flavorful and greasy taste of home. Hats off Brian!

@rosalvaarredondo108 2 жыл бұрын

Eating this pizza now. This has to be the best dough and sauce ever!! Amazingly delicious!!!

@carolynwhitcraft8197 2 жыл бұрын

You're so right about this recipe multiplying for a crowd. I made a seven times batch of the original pan pizza for the kids at the school where I work and they go bananas for it. I'll be giving this higher hydration version a go soon. Seems like the result would be closer to your focaccia and if so...that won't suck. Keep up the great work, Bri!

@lilchris173 Жыл бұрын

Had it tonight, one thing I'll say is the temp is too high without a pizza stone or maybe my sheet pan is too thin. It cooked way faster, but was sooo delicious!

@andrewgeiser644 10 ай бұрын

Feel like the temp is too high

@Sncc1 2 жыл бұрын

I used this recipe 5 times since watching your video couple weeks ago, it’s worked every time..thanks

@Sandra-cm1du Жыл бұрын

Excellent recipe and cooking demo. Thank you!

@AlistairGale 2 жыл бұрын

Hey Brian. 550F is 288C, 176C is about 350F. What’s the correct temp.🥵

@nelinno04 2 жыл бұрын

288. Around 4:45 he says 550 again. Also pizzas you generally wanna do at your max oven temp.

@BrianLagerstrom 2 жыл бұрын

It’s 550F.

@BrianLagerstrom 2 жыл бұрын

Shit did I say 176c? Whoopsies sorry!

@wolfingitdown2047 2 жыл бұрын

That opening segment was the only credibility you’d ever need to retain your title as the Home-Made Pizza King

@BrianLagerstrom 2 жыл бұрын

Thanks my 🐺

@Don_Rodrigo44 Жыл бұрын

last time i checked pizza wasnt supposed to sound like pretzels so idk what credibility youre talking abt

@wolfingitdown2047 Жыл бұрын

@@Don_Rodrigo44 we get it. You like limp and likely flavorless pizza

@dwanejeff196 Жыл бұрын

I have only watched two video's and have liked and subscribed. You make cooking fun but also explain it as a teaching way...and you inspire me to want to cook! Thank You!

@parrotlungs3719 2 жыл бұрын

Made this tonight and it was phenomenal. Thanks for sharing!

@joshhillis7388 2 жыл бұрын

Love seeing you using those crazy good #BiancoDiNapoli tomatoes so often.. honestly so good you can eat them out of the can

@BrianLagerstrom 2 жыл бұрын

That’s true. And I honestly have recently

@joshhillis7388 2 жыл бұрын

@@BrianLagerstrom the standard canned ones (I always grab the 100oz here in Canada), with some fresh garlic, basil and salt blended w the immersion blender.. basically canned Gazpacho! (And killer freezer base sauce for winter)

@joshhillis7388 2 жыл бұрын

Ps love the channel.. happy to see it ramping up dude

@DarthCyfe6 2 жыл бұрын

Brian: "Please don't watch the old video! It's bad!!" Also Brian: *leaves the video up to watch* No cap (as the young kids say), I do like the monologuing, it added a "sensual" element to the videos. Otherwise I see what you are saying about the old videos 😂

@jacoblief8263 4 ай бұрын

I made this today. It was delicious! Thank you so much for the recipes.

@dianac52176 7 ай бұрын

I know you made this video 2 years ago, and have since updated it, if I recall correctly, but I just noticed that the inside of your oven doesn’t look like this is the first thing you’ve cooked in it. Thanks for that. I clean my oven annually, because I can’t stand to do it any more than that. Love your videos Brian. Thanks for all of your help cooking anything, and everything. Enjoying you from Mexico City. ❤

@powderriverfarrier 2 жыл бұрын

IMAGINE ... what'd be like to have Brian as your personal chef cooking/creating for you every day ...

@patriciaadermann2368 2 жыл бұрын

It's pretty nice!...Even if it's not every day, but just the times that I've been fortunate enough to be around at the right time!

@esmedientes 2 жыл бұрын

your style is a little similar to Joshua Weissman, but you are way more chill and actually develop recipes that are amazing but simple enough for people to actually try 😭

@BrianLagerstrom 2 жыл бұрын

Thanks Jorge

@andrewnewell2330 2 жыл бұрын

any man that calls himself "papa" in edit is qu3stionable

@viniciustsugi8007 2 жыл бұрын

I tried making homemade pizza quite a few times but I was never happy with the results... until this one. What a keeper! Super crunchy and the container approach for folding the dough worked so well for me. Love your channel!

@BrianLagerstrom 2 жыл бұрын

Thanks a lot for trying this one. Glad to hear it worked for you.

@golfboy7438 2 жыл бұрын

I made this today and it was absolutely amazing, thank you so much I don't have a pizza stone so I cooked the bottom on the gas stove before going in the oven Mine ended up a little thicker than yours which I like so was very happy

@robertbelliveau6608 2 жыл бұрын

Thanks for the video budget George McFly, thanks for making my favorite new cooking YT channel. I happened to make something really similar to this recently, I basically just used the dessert person foccacia recipe, added tomato sauce, mushrooms, olives, and arugula. Definitely a crowd pleaser.

@jorghauan Жыл бұрын

I've never made a pizza dough as fluffy, light, airy and delicious as this Brian 🤌👌. Absolutely💯 a complete hit in the house🏡. Thank you 💙! The Napolitana🍕 is a thing of the past, the same with the trad Norwegian pan pizza❄️.

@nerdcave0 2 жыл бұрын

Awesome point about grating the parm versus microplaning!

@gc0076 2 жыл бұрын

Yo BMan great tip on fermenting the dough in a rectangular container, I’m making focaccia this weekend definitely using this tip! Thanks!

@Exercise4CheatMeals 2 жыл бұрын

Winter is coming… Time for more Pizza Recipes. LETS GO

@a10er 2 жыл бұрын

Great recipe. I love making pizza on the stone, but I've really been leaning hard into the sheet pan version for speed and efficiency. I do like starting pizza with a poolish or sourdough the night (or a bunch of hours) before to turn up the flavor content.

@dodgedabullet670 2 жыл бұрын

Looks delicious! I'm so tired of being disappointed by pizzerias. You bet I'll try this! Can't wait!

@VK-qo1gm 2 жыл бұрын

I just finished looking at your shortbread recipe & your sheet pan pizza blew in, wow, I have been making s/p pizza for years, we all love it & my version absolutely sux!' My crust is never the way it is supposed to be & the dough ends up in all shapes & sizes So glad I watched this, cannot wait to try it tomato mix on top of the cheese, learnt something new today, thank you! 👍👌🇦🇺

@toms.3977 10 ай бұрын

Made this twice. Having trouble with the hydration level. My dough is not as loose as yours so will try a little more water next time. I'm using Caputo 00 flour. The sauce is totally flavorful. Thanks, Brian. Edit - found the error of my ways. Works with AP but bread flour would require a little more water. Great pizza recipe. We've made this at least 5 times. My son says it's the best pizza he's ever had. My wife loves it, too. I'm happy.

@scottkelley1558 2 жыл бұрын

I made this Detroit-style and it was very good with a crispy edge. With 67% hydration, the crumb was not as open as desired but was very good. You really need that extra 5 % water. Follow this technique and let the rise occur in the baking pan. My oven only goes to 500 F, so I baked with cheese only for 10 minutes and then added toppings and sauce followed by another 10 minutes of baking. delicioso!!

@janedoe5510 2 жыл бұрын

I love this channel. You're doing a great job Brian.

@patwcampbell 2 жыл бұрын

I can't wait to try this but THE MOVE at the end...so obvious yet I would never have thought to do it. Killin it Bri.

@shayanamp 2 жыл бұрын

Delicious looking pizza . It really looks like roman al teglia pizza cause of its high hydration dough which gives it both crisp and softness at the same time . Thanks for this great recipe Brian !