4 Tips for Making Better Pizza

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Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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[@CharlieAndersonCooking]

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[@barowt]

I get a Walmart Deli pizza, and load ut up with jalapenos.

[@patrickmurphy4809]

add olive oil to the pizza, it tastes so good

[@MrMikeT89]

These are solid recommendations! I've been baking pizza regularly for 1 year now with sourdough. 70% hydration seems to be the best balance of workability and texture. Also, like others have said, good olive oil helps

[@randmayfield5695]

One thing I do with my pizza steel that really works well is to preheat it over a stove top burner until it gets to ~600 F+. I use an infrared thermometer to do this. My steel is 3/8ths inch thick so it sucks up the heat reaching an equilibrium around 624F. I carefully then put it into a preheated oven and let it do its job. I also found that the best peel to use for smaller ovens is the flat aluminum one because it gets under the crust so much easier which allows for rotating the pizza during baking if needed.

[@itinerantghost]

Man, that pizza looks delicious!

[@amanshaikh04]

Cooking + Awesome Information = Charlie Anderson 🙃

[@richiejohnson]

I love my pizza sized round steel pan with the holes in it.

[@thecosmiclullaby9533]

"Don't overtop your pizz-" NO I want my pizza 2 parts cheese and 1 part dough

[@Psalm-yg6yi]

So, you preheat your cast iron pan beforehand????

[@deenaallen7668]

Lots of pro tips in all your videos Charlie. Funny and informative!

[@riseevil7131]

When heating the oven, we have to use Bake or Broil?

[@k47w]

Bake

[@ed.3219]

U can just use 2 pans and no warming a stone up forever

[@Miserableplace]

I just order mine online

[@middnight3474]

My favorite color is ham

[@bert3837]

75% hydration dough and a really hot baking steel/cast iron. Never fail.

[@kingboy280]

These are around 65%.Top 5 slice I've ever had. Including NY spots.

[@dainjuras]

Charlie thankyou!

[@PlanetShaKeRs4444]

Nice loop👍😏

[@syhusada1130]

has the pizza ever stick to the baking steel?

[@billnyethesciencedenier1516]

Massive thumbs up

[@ed.3219]

Again u dont need anything but 2 pans that can take 550. One on top to block the heat one for cooking boom shop worthy pizza

[@Ecohen52784]

Missing your excellent videos

[@TheRealPontificator]

I'll buy a baking steel when my two 3/4" thick baking stones break. In 30 years they haven't.

[@MichaelKessler-uv3dz]

Preheating your oven for an hour should be a criminal offence.

[@mmaguwudze]

Thank you

[@acidead97]

You're really preheating the steel not the oven

[@MichaelKessler-uv3dz]

@@acidead97 Energy is still massively wasted.

[@acidead97]

@@MichaelKessler-uv3dz Yeah, but that's just something you got to accept to get optimal crisp in a home oven

[@MrFragranceReview]

Sounds like a law in nazi germany

[@crysto.x]

2-3 days is too much… youll overpoof the dough and the color of the crust wont develop as much itll result in these weird blisters, chewy crust and not as much crisp. sure the flavor is better but not worth it, try using less yeast for the amount of time you proof it

[@strawberryseason]

I think means 2-3 days in the fridge.

[@crysto.x]

@@strawberryseason my bad i meant days

[@kingboy280]

No it is not, you are wrong. You have not made this dough clearly. I have made it and ate overnight, 2 days, and 3.5 days. The 3.5 days pie was by far the best and insanely thin and crispy. He uses less yeast as you suggest, you are correct there. His dough recipe contains 2.7g yeast for 2 16" pies.

[@deegee2570]

24 hours in fridge?

[@kingboy280]

2-3 days is best.

[@alexserrano5367]

As an Italian steel pan is a violation.

[@deegee2570]

Why?

[@aaronjessome1032]

As a person with an oven that can only go to 500 degrees I need the extra thermal conductivness that steel has. If you want to build me a stone pizza oven I'll make a pizza for you as payment. :)

[@jescollo]

Complaining is an Italians favorite thing to do. The most prissy people by far

[@LaricasDoKevin]

❤

[@dat1song410]

Preheat for an hour.....😢

[@staytight6340]

Like like like

[@DanishTroll87]

You don't need 2-3 days lol. It's not worth the wait. It's like those people smoking briskets for 20 hours.

[@KevinDallosto]

and the preheat for an hour lol

[@YeIIowNBA]

It is actually worth it. Sure you don’t “need” to, but any less you’re ruining the quality of the dough. Not only does it increase the flavor, but the prolonged sitting in fridge will add to the “stretchiness” of the dough. He’s done 300+ hours of research, and I’ve watched all the videos he did for the NY pizza (highly recommend) and he did multiple ways, the 2-3 days turned out to be the best.

[@YeIIowNBA]

@FreezeYourJugs Lmao, love this. Very random but true

[@randmayfield5695]

​@FreezeYourJugsThe indisputable truth here is that you're either a troll or you're just crazy. I say that because the truth will set you free.... GET HELP!

[@randmayfield5695]

@FreezeYourJugs No, really .... get help.