This is how we do it in our pizzeria. Only way to keep up with the dinner rush.

Cheers for the tips! When I make large pizzas as work I usually pre-bake the base and then I flip it upside down and top the less baked part of dough with sauce and cheese. Works great. I guess I just want it to work in one move and that is why I struggle at home 😆

They sound great!

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Lolol. I've pretty much only been baking Charlie's stuff as well. Even for Asian recipes I check if he has it first.

big brain moment

Cast iron skillet works, just preheat it before you put the dough in. Cast iron will also brown the bottom better.

@@a.mathis9454 unfortunately I’m not going to feed my family on a cast iron pan pizza. This is why family’s make sheet pizzas. Cast iron pizza is fine for one maybe two people.

I bet Charlie's fill the pain with water trick works nicely for scaling this. The question is what's the percent of water to get the final dough mass? @chainbaker ?

Gotta work with what we have 😅

I have baked in different gas ovens over the past couple of decades. So, I can relate to this problem. And the first thing that I learned as a budding baker was that I have to permanently "park" a cookie sheet in the lowest-level shelf position. This acts as a secondary heat diffuser. The oven probably already has a built-in diffuser, but I found that that one is never good enough for baking purposes. I then bake on the next shelf above (i.e. the center shelf position). This usually works pretty well and closely approximates an oven that evenly heats from all sides. Over the years and when using different ovens, I have learned that using a baking stone or a pizza steel is another possible refinement of this technique. But not everybody owns one of those, whereas almost every kitchen has multiple cookie sheets and can afford dedicating one of them to even out the heat. If you do own a pizza steel though, leave it in the oven permanently. Gas ovens are notorious for having bigger temperature swings, which can make baking less predictable. A pizza stone and long pre-heating times will help a lot. As a final note, it might be tempting to place the improvised heat diffuser directly onto the bottom of the oven cavity. But I caution against doing that. Most ovens come with instructions that you should never place anything directly onto the bottom as it can damage the oven liner. And the internet is full of reports where people have ruined their ovens by doing so. Even just aluminum foil is too much. Always place things on the actual shelf instead of the bottom of the oven cavity.

And that's why we use the top shelf in these ovens! If it is not cooking evenly, you need to find the best area and height ratio. Usually for a 25cm x 30cm (10" x 12") a height of 4-5 cm (2") would be the best... 9-10cm (4") when it's done. Now, time, it will depend of the oven size.

Please mail me a slice!

@@koubenakombi3066 hahaha consider it in the post 🫡

5 days! Nice one 😎

I should add that one to my list! :)

I have a playlist of stovetop flatbreads and a few pan cooked muffin recipes too 😉

That's a good holiday bake! 😎

Par baking pan pizza is a good move. For more spring, I also like to use a spray bottle to create steam just as I put the dough in the oven. Also, removing the pizza from the pan and putting it directly on the baking steel for a few minutes is nice to crisp up the bottom.

Dude... it's pizza! Even with concrete as topping I would eat it!

Technically, this isn't a deep dish pizza. That's a whole other style. But I'm a fan of all the above.

@@koubenakombi3066👈this person understands pizza. 😊🍕🍕

@@PizzaHomiehow about thick crust pizza then.😉

Taking the pizza out of the pan and put it directly on the steel for a few minutes also helps to crisp up the bottom.

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I stopped wearing it a long time ago 😅

That could work. Par-baking the base seems to be the ticket though.

Scrape off the bits and then wash it with soapy water and a sponge.

Thank you master! You saved my life, and my table 😂

That could work. I've never done it that way though.

Par baking is great if you want a more open crumb. I also like to use a spray bottle to create steam just as I load the pizza. This also helps get more oven spring and a more open crumb.

Pre-baking the base could be a good option.

😁

I don't think the dough would come together at all. You'd end up with batter.

@@ChainBaker That makes sense, thanks for your reply :)

I'll add them to my list! But you can certainly convert my regular recipe by using my cold fermentation guide 😎

@@ChainBaker Thanks

If I was not renting the place I would have got myself a decent oven a long time ago ;D got to stick with it for a while still!

Do whatever 😂

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To be fair I could demolish the whole thing by myself 😅

Hey! Just share it! I would accept a slice!

You're cool for being here 😎

I'll add it to my list ;)

Removing the pizza from the tray and placing it directly on the pizza steel at the end of the bake also helps to crisp up the bottom crust.

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par-bake the dough before adding the cheese and toppings. This will help make the dough get crispier without overcooking the cheese and toppings.

@@KalElCanFly "make the dough get crispier without overcooking the cheese" I can't believe anyone would par-bake the dough. That would just make the pizza breadier and stale rather than crispy brown.

Don't be that picky, dude. You must be living in the city your entire life... you need to escape to the woods!

@@Blackmark52 Nah. It's a good move to par bake this style of pizza. It makes for a lighter more open crumb. And it only needs a good 6 minutes or so. Not that long, so it won't dry out the crust.

🥳

But last in politeness... you could have said: "First" + "thank you for sharing, Charlie!" or + "great video, Charlie!".

hello@chainbaker.com