Do THIS to Make Perfect Pan Pizza (Works Every Time!)

[@jimmnasium]

man it's always so cool how you show respect to the people you learned from then lay stuff out in video form for us to see; really been appreciating these videos over the years

[@r.llynch4124]

Jeff at Blue-Pan Pizza in Colorado bakes with a layer of cheese around the edges, which helps keep the dough from shrinking. It also keeps the edges stronger so the cheese/sauce does not cause the edges to fall once removed. He also bakes with the lids on at 450. I do the same, but I baste with butter right out of the oven then let the par-bakes cool on racks. A layer of EVOO before topping with cheese helps the pizza not become mushy when using veggies. Dehydrate the veggies in the oven when prepping is a must with pan pizzas. Just a few tips I learned along the way.

[@reynolds087]

This is really helpful. Thank you for sharing your knowledge and experience. Cheers 🍻

[@CharlieAndersonCooking]

I'm glad to hear it, thanks a lot for your support!

[@armyguy9735]

I watched your video on White pizza sauce. I'm a French Canadian and grew up near Montreal, Canada. In Montreal pizzerias, they use 7up in their dough. For a White sauce, it's similar to Alfredo sauce, now every pizzerias has their own recipes. At home, I buy pizza dough from the store and spread Alfredo sauce with green onions and bacon with extra cheese. It's my homemade pizza. Just an idea to make life easier. Big fan, keep up the good work. Peace.

[@stevendesmond2685]

Tip to help cook the top of your pizza. Throw a few ice cubes in your oven when you launch the pizza. Steam is great at heat transfer and does the initial cheese melt. It also helps with crust oven spring.

[@firestw152]

Even better in my opinion, spray the top of the pizza with water and a spray bottle. Does the same thing as ice cubes, helps with crust spring, melts cheese and helps it from burning at the top while the bottom cooks.

[@FightingIrishFan91]

@@firestw152 I agree about the spray bottle. Plus, the moisture on top would work the same as the tomato water in this video. I highly doubt you can taste the difference in the tomato water vs regular (light spray) water, after the pies are topped.

[@DRventura333]

Wow, this is fascinating. We have yet to master the perfect pizza, but enjoy trying new recipes and methods all the time. Cooking is a definite science. Thank you for this information.

[@stevefiete]

Thanks!

[@jasonwagner4266]

Two weeks ago I started adding butter to my pan pizza dough at the beginning of kneading. 10% to flour weight. My god. It’s so delicious. So soft and rich. It’s my new favorite.

[@zimmejoc]

Butter in your dough? What’s next corn meal? You from Chicago or something? I kid, I kid. Butter in the dough instead of olive oil is delicious.

[@Karen-to8jr]

Tom Lehmann, the Dough Doctor, also says too use butter in thick crust pan pizza. Chef Jean Pierre says, "butter makes everything better!"

[@surreval]

Can you give me your recipe? I'm looking for a pan pizza dough recipe, but I didn't find anything that I liked

[@dcontarini]

How much butter for 1kg of flour, please?

[@surreval]

@@dcontarini it would be 100g butter. He said 10% butter to flour weight

[@666HellionBeast]

Alright been hoping this would continue! Thank's for the video!

[@AnnaWaipa-bq7dd]

We love your channel! The scientific breakdown of the process is so interesting! Keep it up and good luck on your new pizza shop!

[@cdavidtabor]

Smart, like you alluded, works exactly the same with a sous vide streak. Cool it first to buffer the internal temp. Smart stuff!

[@obxgoldens]

I made your Detroit style recipe last night and it was fantastic! Please do a video on Bakery pizza/Rhode island pizza strips. Your commitment to great pizza helps us all have amazing recipes!

[@CharlieAndersonCooking]

I'm glad to hear that! I've never heard of those, but I'll have to look into them

[@johncurty3821]

You are a genius. Best pizza I’ve made in my life and I’ve got a pretty serious wood oven set up in my backyard. I’ve made a lot of pizza. This is absolutely brilliant. I used a Sicilian dough calculator for a 28 oz dough ball and did a 4 day ferment. Game changer for the par bake at 350 and a finish bake after a full cool down at 500. Wow. I may never fire my outdoor oven again.

[@myshitonyoutube]

Cool, what hydration did you use?

[@Sig_P229]

I can’t get enough pizza vids 👍🏻

[@snorpus]

my high school had incredibly fluffy and thick pizza. they made it there instead of ordering it. it was so good

[@snorpus]

i miss it so much oml

[@kevinjohnston4923]

I like these home oven tips. I’ve had some good results on my gas grill using this method: 1. Use 2 half sheets raised by some bricks to keep the heat near the top of the pizza. 2. Turn the outside burners on high and the middle one on medium. (Might need to adjust.) 3. Build your pizza on non-stick foil, tear off the excess, and slide the foil and pizza onto the grill. Close the lid. 4. Peak under the pizza to make sure it’s not burning. When the pizza is done, place it on a rack without the foil.

[@larrybrown1971]

Charlie, man.....this video has me stoked to go home and cook. I have a dough already out and ready to go. I was gonna make a stromboli, but now I'm making a pan pizza. I even plan to try this technique with more of a flat pie, just not as thin as a NYC pie. Thanks for all you do.

[@Grayald]

I'll never get tired of these pizza videos. There's no food more perfect, and no factor more redeeming to mankind than pizza. I don't think I can ever bring myself to buy a steel though. But I did get my hands on a sheet of drop metal from the shipyard I work at and I'm wondering if I can turn it into a steel myself.

[@alexisc4922]

The steel is a game changer

[@silversprite6446]

thank you for this video

[@CharlieAndersonCooking]

Thanks for watching!

[@The_Original_Big_Daddy]

Thank you Charlie, so informative!

[@michaelsotomayor5001]

Funny I just recently have been thinking about making Focaccia and I thought "why can't I just use this high hydration dough for other things: pizza and dinner rolls" and now you're here showing us how to par bake techniques. It'll help me out in making granny pies.

[@kathyanderson7916]

I am so amazed at your detailed research & scientific approach with your pizza making. Can't wait for your pizzeria to open in Cleveland, OH!!

[@swc2019]

Thank you for sharing your discoveries woth us. Greatly appreciated!

[@AFreeThinker999]

great investigation and explanation.

[@wf2197]

There’s before I had my steel, and after, night and day difference. The steel is real!

[@davidhalldurham]

What an interesting video, Charlie! I always learn something from you. Thank you!

[@InfiniteQuest86]

Omg, this is blowing my mind. Such an amazing tip.

[@BrotherWood]

Baking one this weekend!! I hope this comes out amazing since square is so much easier than trying to recreate NY pizza

[@sethlarson9433]

Wow, it makes sense to cool it down wrapped, but I don’t think I would’ve figured that out. Great video!

[@2randomguys24]

For how long can you leave the parbaked dough in the plastic wrap in the fridge? Just until its cold or can you also leave it for 2-3 days?

[@DucNguyen-bd5ir]

That’s what we call a tomato pie here in Philly. May I recommend you try using a streaming method in your par-bake. It’s used to help breads like baguettes crispy on the exterior and chewy in the center.

[@SuperTorkil]

Is the second round in the oven on 550°? 2 min w/o and 2 mins with broiler? Or 2 mins at 350° the 2 mins broiler?

[@estonian44]

so basically... pre-bake 10pcs in the evening for 6min, and whenever u want 'granny pie" take out from fridge, top with toppings and bake another 2-3min? sounds like this makes life kind of eassier... also... how to do it in the ooni/gozney gaz oven, that gets to 400-500c?

[@DavidAnastasiou]

Are you going to try and make your own version of popular desserts native to your area? Cleveland-style Cassata Cake Bars would be amazing! A local take on the traditional Italian cassata, featuring layers of sponge cake, custard, strawberries, and whipped cream.

[@alexchen5811]

Thanks for sharing.. Did you wrap your own dough when it is cool to touch and pop it in the fridge?

[@bruschi8148]

I’ll have to try that method. I’ve been using Tony Gemignanis way to parbake at 450 for 13 mins for sicilian

[@joeofloath]

protip, I bought a big rectangle of 6mm mild steel from an industrial supplier for my pizza steel, it cost a fraction of the price of an actual one.

[@kevinjohnston4923]

Make sure it’s food grade. I remember researching that once and a lot of the steel wasn’t.

[@joeofloath]

@@kevinjohnston4923 the only "food grade" steels are stainless steels. Regular mild or carbon steel isn't "food safe" because if you leave food in contact with it long term it will corrode, but you can cook on it fine if you season the surface like a cast iron pan. Anyone selling a mild or carbon steel pizza pan as specifically "food safe" is trying to justify flipping steel stock for six times the price.

[@MindbodyMedic]

Lmao "food grade steel"

[@robertcatuara5118]

I brush the bottom of the pan with sauce before laying in the dough. Add toppings. Cook 350 for 30min.

[@HeyQuinton]

YSK the color of your pan is also determinant of how quick/much your bread will crisp or darken. Black pans (seen here) tend to lock in more heat, causing blackening faster; as opposed to the lighter silver alternatives. This is important to note if you are cooking for longer durations

[@CheeseDud]

Next: parbaking in the microwave 😵‍💫

[@maurotrevisan7879]

Hi, what is the hydration level of the pizza you prepared?

[@yonierez]

Thanks for the great content, huge fan! I tried to parbake my detroit style dough (from your spreadsheet), but after 6 min at 350, the outside had set but the inside wasn't even close. How would i know all of the dough has set next time around? By the way, should i use convection or just regular top and bottom Heat?

[@CharlieAndersonCooking]

So for the Detroit-style pizza, I'd still recommend using the method I showed in that video (the partial par-baking method). The method I described in this video is more for Sicilian or grandma-style where you want a softer, more tender interior. But to answer your question in general, you can use an instant-read thermometer and once the interior reaches about 190F or higher, it should be done! If you have convection mode, I would say you should use it!

[@yonierez]

@@CharlieAndersonCooking thank you so much for the very detailed reply! i started experimenting with with your Detroit style pizza. someone here recommended adding 10% (in baker percentage) butter and it really gives the dough a very nice mouth feel (i add it after the last stretch and fold in order not to inhibit the gluten structure). the instant-read thermometer is a great idea which i will be using for sure.

[@JoshGeorge-wj1yn]

how long can you put the par baked dough in the fridge? like if im catering can i put them all in the fridge overnight and bring them to the event?

[@estonian44]

also... how to do it in the ooni/gozney gaz oven, that gets to 400-500c?

[@timothykramer1856]

Turn on self cleaning on home oven. You will have to disable the door lock. Do you know the temperature of a self cleaning setting?

[@terranearthling9918]

Subbed!

[@TheUriahFoundation]

Do you think this will be incorporated into your Detroit style pizza recipe?

[@2randomguys24]

Im also curious

[@ratherbeboating10]

Oddly enough, I've never parbaked my Sicilian style pizza. Though it gets a brief second bake out of the pan to crisp the bottom. I have a few die-hards by me that like a particular NJ pizzeria named after a place in NY that I've given mine to and the overall reaction was... well not even close. Not that that place is bad. Just I've always maintained that anything I can eat out at I can make as good or better myself. I go out in laziness not because I can't do it. It also puts me in an interesting position because I can usually tell where it went wrong if something is off. Also helps I have a few chefs in the family so I've been pretty attune to it most my life....

[@jpbanksnj]

Well, I have a new experiment to try this weekend don't I? But what makes up the "tomato water" exactly? Diluted pizza sauce is pretty vague.

[@danielrenoartisan]

At 7:22 you say 550 is the temperature of your oven yet at 8:22 you say 350 degrees for 6 minutes. So which is it. 550 par bake or 350 par bake? Thanks Danny.

[@JDJMusic-p7p]

Yeah I was wondering about this also

[@genericusername5909]

So basically underbake, cool, and then toast the assembled pizza? What about start covered in foil and finish without under broiler?

[@anthonyfiletti6399]

Charlie, I have an oven with a “convection” setting, would turning this on help? Is this something you experimented with? 🤔

[@theokayboomer9745]

What brand is your portable pizza oven? Where can I buy one? Does it run on 110v or 220v?

[@jnprather]

So funny, I just got into grandma style about a month ago and ended up landing on nearly the exact same process, with a slightly hotter parbake. I'll try lower.

[@tonytonychopper3804]

Hi Charlie. I was wondering what's your thoughts on using Tangzhong/Yudane in the pizza dough? Do you have any experience with it too? I heard it will improve the dough significantly.

[@PeteC75]

Hey Charlie, great video as usual. I am wondering if you are experimenting with oil in your NY style dough as well, or just the pan styke you are working on?

[@michaelhorton76]

Have you used this technique with round pies?

[@djieffe]

3:02 or wrap temperature probe in aluminum foil

[@instinctivearcher6146]

How about higher hydration for pan pizza, 75-80%? I guess that requires hands on work for folding instead kneading with mixer. Also I will try putting a cookie sheet on top of pan while parbaking closer to bottom of oven to hopefully keep it cooking too much from top before bottom gets crispy. I'm using gas oven no broiler.

[@yrahmed]

I think you might be able to get a similar result with just using a higher hydration dough

[@dcontarini]

How long inside the refrigerator?

[@misterinternational]

Would it be possible to leave the par-baked dough wrapped up in the fridge overnight or would that be too much time in the fridge?

[@maskenhandler1648]

ive watched you other video with dilaura. he said to put the tomato water before you proof the dough. not before you put it into the oven. my question is was that intentional on your part or was it a mistake?

[@daviddoods6407]

i cant find pizza steel here in the ph is pizza stone still good?

[@alexisc4922]

steel, bro

[@TimSlowey]

Your overthinking everything in my opinion. Allow (polish) dough to ferment slowly ~24 hr, place in refrigerator if necessary. Spread dough on steel pan 3 hours before baking at 500 F. Once dough is spread out cover with pizza sauce to prevent drying out while dough rises. Add cheese, toppings, etc. and bake 20 min at 500.

[@WarChortle]

I thought max searing temperature for steak was debunked by modernist cooking. You can flip a steak every 30 seconds on medium and achieve a good crust with a pink center.

[@MostHolyPlace2]

Looks like you found the Holy Grail of how to make the greatest home pizza ever. The best part is how simple the process is.

[@piratapan]

Try freezing the par-baked dough and post the results!

[@davidfuller581]

I've tried it both ways and I still think I'm at the point where I prefer no parbake.

[@daillengineer]

Our pizzerias bake between 500 and 500 tho

[@dirkdiggler9482]

I'm sure the finished result is great, but I don't see any difference between the older ones and the "new and improved" ones. They all look great to me , except the one where the sauce sogged down the crust, of course.

[@Barrythebomb]

❤👍

[@estonian44]

5:45 barbake right way (

[@alsmit5]

ugh i only have a drawer broiler

[@Twizzler300]

This guys a fucking G!!!!

[@btdtgg]

I love a thick crust pizza but parbaking has always felt like cheating to me.

[@Firechill]

W

[@brokenbravo83]

I have the recipe and scales zeroed in. Same ratios and brands every time I make dough. I vary the techniques each time, hydrate then add salt vs mix it in together. Stand mixer to knead vs hand kneading, do I deflate it after 24 hours and let it rise a second time... Every dough comes out different so its as much the recipe as it is the techniques used. You can have the perfect recipe but horrible techniques or bad recipe and great techniques

[@phpn99]

Pan "pizzas" are not pizzas. They are some godawful contraption invented by non-Italians in Chicago

[@toddpeterson1673]

Find it hard to believe, these places are taking so many steps, pizza places are quick, to get them out...... their must be an easier method...... and this is not it..... prove me wrong.....

[@alexisc4922]

They do a cold proof in the pan for 24 hours, then wheel them out a few hours before service to get to room temp.

[@timothykramer1856]

Too get crusty bottoms just bake the last 5 minutes on the oven rack NOT on stone.

[@wrigley60]

No, they don't. Chicago does the best actual pan pizza, which is not what you demonstrated.. Foccacia, Sicilian and Grandmother's pizza is not pan pizza, and it's available all over the country.