Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)

[@Tsyras]

I have made a lot of pizzas in an electric oven now with a pizza steel. I find I get the best results by using regular bake at max temp and putting the crust with only the sauce and olive oil in for about half the cook time. Then I pull the pizza out and adding toppings. This allows the crust to cook and look more like the Ooni without having the cheese squeeze all its grease out. To really simplify this I do all my baking on parchment paper (yes this darkens but will hold together).

[@BrianLagerstrom]

sounds like a good method. thanks for sharing!

[@matthewhuszarik4173]

I have used parchment paper, but it chars and corn meal makes a mess of your oven, but can be vacuumed out. Neither is ideal. That is why I think I will try one of the pizza ovens that goes on top of a gas grill.

[@gmanGman12007]

Thats the only metod I use and results are consistent and beatiful. Also I would recommend custom made Steel, usualy they are 6mm not great grade of Steel, in my case a Buddy of mine who runs race car garrage got a cnc machine on hand so I asked him for a Steel and in result I got large, perfectly fitting in the oven 8mm Steel from a sheet ment for excavator scoop. Reaches 270°C in 20mins and never looses temp between pizzas, 6mm Steel needs to be reheated between pizzas. Also, I have been always doing poolish pizza dough using stand mixer, still love it, but next time I might try a metod I heard of when I spend time in Naples, which is hand mixing dough to rougly 65-70% hydration staring with 25% flour, 75% water and sour dough plus a Tiny bit of dry yeast, then hand mixing wet Shaggy mass, slowly adding flour until soft, strong mass forms, Just pulling, pushing and stretching by hand for like 20mins (in the morning) and allowing a 8-10 hours levening instead of over night poolish fermentation. Pepe in Grani metod. If I remember correctly they do not degass dough 100% when forming dough balls as well. Pizza could be a very artistic proces.

[@nmc052able]

@@matthewhuszarik4173 i form my pizza on a parchment papper and then cut it exactly the shape of the pizza to avoid that.

[@gmanGman12007]

Why would you use parchment at the first place?

[@lamproslamprou3663]

And this is the most underrated cooking chanell on YT

[@BrianLagerstrom]

Thanks doood

[@lamproslamprou3663]

@@BrianLagerstrom 👍🏻👍🏻👍🏻

[@D4mations]

Absolutely agree!!! This kid is really good

[@darcyjames2184]

Surely it's Bruno albouze

[@juliabishop1408]

Amen homie

[@stefan3376]

Tried this recipe for four times in the last two weeks. Great results with the Ooni 3 on pellets. I tried and succeded streching the dough by hand. With the rolling pin works just as well. Whats more important is that the dough is easy to make, digestible and tastes great. Congrats on the content on this channel 👏👏👏

[@JoeKenneally]

Just made this (gas oven)! Could only find pecorino toscano aged like parm, bought it anyway and did Mozz, Fontina, and grated Pecorino Toscano the flavor was outrageous. KILLER recipe. Super accessible and fun to get a good char in a regular oven.

[@BrianLagerstrom]

So good to hear that it worked for you, Joe

[@AmicoCinghiale]

Roman guy here. Yeah, this could easily be the standard pizza we eat here (at least for the look, but I'm sure it tastes good as well). Well done Brian, keep up the good work ;)

[@BrianLagerstrom]

Thanks Amico! That’s a huge compliment!

[@transamgal9]

@@BrianLagerstrom yes that is a huge WELL DESERVED compliment Brian. 🍕 🍕 🍕

[@hubertperandini260]

@@BrianLagerstrom i'm a pizzaiolo here in Rome, and i really love your style. If u came around here i will show you how we do that!

[@AmicoCinghiale]

@@BrianLagerstrom I thought it was important for you and the people watching the video to have a reliable feedback. There are always a lot of people - usually Italian! - below this kind of videos stating how much their local dishes are way better than the ones in the shown recipes (they could even be right in most cases), but no one ever saying when something is made as good as the locals do. Well, I think this is just the case! Can't wait to see the next roman recipe, maybe a "supplì" :D

[@davideladu3585]

I can tell he’s a real Roman since he has “cinghiale” in his KZbin name, those fucking boars are everywhere lol.

[@ditherdather]

For my electric oven at home, I preheat it at 550 for 30 minutes with the pizza stone on the bottom-most rack, then turn the broiler on hi and put the stone on the top rack for about 10 more minutes. Slide the pizza in and leave for the first minute, then rotate every 30 seconds or so, and they're usually finished around 3 minutes.

[@samhunter6813]

Moving a heavy 550f stone from rack to rack sounds like a job not for the faint of heart or weak of wrist.

[@ditherdather]

@@samhunter6813 Lol. Thusly, I'm certain to have my hot pads ready and do it quickly, lest I permanently meld my fingerprints smooth as glass.

[@lauriedick1319]

This pizza crust is the first time we haven’t had to fight with the dough resisting every attempt to stretch it thin. It worked just like it did in your video! I love how you explained the science behind this. Tons of information in this video, but it was quick and complete and d just perfect. Thank you for doing this!

[@richardroyster405]

I love my baking steel and it has been a pizza game changer. I perforate the crust and bake with no toppings at all for 60 seconds. Remove it then put anything on it I want and bake again for 6 minutes. My oven only goes to 500F and I get a crispy crust every time. It's a family favorite.

[@SenpaiKai9000]

You + anything with flour = STELLAR results

[@jakeritmiller]

Hey I k ow you

[@angrygroceries1]

Hows the 6 pack goin?

[@tomeyswag]

@@jakeritmiller he's everywhere and i am not complaining :3 cool fella

[@memo29b]

He is the anything with flour MASTER

[@Romafood]

👏

[@SirVanhan]

Roman pizza is the most common pizza from Central Italy to Northern Italy. It's the "let's go eat pizza at the restaurant" pizza. I come from Marche and I swear on my dog that I had never seen a Neapolean Pizza until the mid 2000s.

[@simplyveggiecz]

I love how professional the videos look, yet the recipes still look doable. I absolutely love your work Brian!

[@Romafood]

I agree

[@prapanthebachelorette6803]

Top notch duality 😊

[@trevorprof]

Nice. I lived in Naples for 4 years, so I'm partial to Pizza Napolitano, but Romano style has its own place in my heart. Looks a little less temperamental than Neapolitan pizza. Will have to give this a try. Thanks for the vid!

[@denys-p]

So, I made it :) Electric oven works pretty well, it is able to char the crust in a very similar way to gas oven. It is even a bit more convenient, because heating element covers larger area than a gas broiler. Actually, this pizza is very similar to my favorite pizza recipe, but with pro slow-fermented dough Few other notes: - Personally, I prefer to sprinkle it with parmesan after baking, not before. It gives more flavor in that way - Also, it is pretty nice to drop on it some prosciutto and arugula at the same time - If you don’t have pizza stone/plate, then you could use simple tray (optionally layered with silicon mats to make cleaning easier). In that case you need to bake it for some short time (about 2-3 minutes) and then turn on broiler. It will give some time to heat it up from bottom and add a little bit of strength to crust (so it will not fall apart in your hands because all that cheese and sauce)

[@randmayfield5695]

This instructional is outstanding. The core of the method and ingredients prep are loaded with important necessary details that can make all the difference in a superior finished product. In learning how to cook anything: know your ingredient's product knowledge, pay strick attention to details, and avoid shortcuts. Thanks for putting the time into this.

[@BrianLagerstrom]

Thanks again for watching

[@uncopino]

if you go to an old pizzeria in rome, pizza looks much more like the one cooked in the home oven. tip: ditch the margherita. that one is better in the napoletano style. go for pepperoni (diavola for italians) or mushrooms and sausage. the latter is best in the white (no tomato) version. you don’t need porcini or portobello, just thinly sliced regular mushrooms, italian non spicy sausage, mozzarella. that’s it. put the mushrooms on top of the mozzarella because they need to come out of the oven a little dry and chewy. that’s the best part. and it doesn’t work at super high temperatures. in rome, the pizzerias that bake thin crust don’t go at super high temperature, even though almost all of them have wood fire ovens, they just don’t take them to the same temperature as a napoletano would

[@dropcheekelbow9110]

Late comment, but if you use 2 steels/stones, one on the very bottom plus the one you have up top, you'll get a darker bottom for the 550f pie. I do the same pre heat, Prep pizza with sauce, basil, evoo, then 1 min on bottom (convection), spin 180*, another minute, Take out, turn on hi broil, Add mozzarella, fontina, reggiano, Broil 1 min, spin 90*, another min, Out onto a wire rack. Also I make it more of a faux neapolitan. Always delish though, 65% hydration

[@yMrMike167]

I am in Tuscany and it's nice to see some people oversee give some recognition to our version of pecorino which, in other states, is far less known than the Romano and Sardo versions.

[@thewolfy200]

I haven't had much success with the broiler method in my electric oven. I should probably try to time it by watching for the broiler to cycle on like Cindy mentioned below. My go-to is your NY style pizza, and putting it in the lowest spot in the oven has actually been the best for me.

[@BrianLagerstrom]

Thanks for sharing

[@thewolfy200]

Also, I usually grate/slice my cheese and pop it into the freezer for 20-30 minutes to try to help with the greasiness you get from baking for 6 minutes instead of 1.5 - 3

[@ChiIeboy]

@Brian Lagerstrom I've spent more hours than I care to admit watching beaucoup video tutorials by world-class, Italian-speaking pizzaioli and I can say without a doubt that this presentation is absolutely chock-full of spot on tips that are 100% legit. In fact, you tossed out so many rapid fire tips that I had to keep pausing the video to make sure I let them sink in before moving on. Your sheer breadth of culinary knowledge and capability is astounding.

[@justgonnacomment]

I love ur comment it’s so thorough about pizza

[@SIFUSAYSRELAX]

I place my rack on the second highest shelf w/ Baking steel. Preheat oven @ 550° F for an hour. Once I begin to prep toppings I pit the electric broiler on high....I'd say about 15 minutes. I then switch it back to oven mode @550. Shape, top and launch pizza....cook for 2 to 3 min then switch broiler back on high. I leave the door open and then I start the turning and lifting process to get the right color/doneness.

[@Yakena1]

This recipe for pizza and the Italian beef recipe have saved me living in Japan. I'm from Des Plaines and this brings the feeling of home back. Any chance you have a "Old Style" beer recipe video coming and I'd be in heaven.

[@robertcretu4363]

No Paradise Pup though

[@jamiehartzell5286]

Made this recipe it was awesome, it took 4 pizzas to get the cooking down with our oven. I had to lower the rack 2 spaces to get the pizza cooked without burning the crust edges and getting the crust to brown. This was really good thank you for sharing this recipe. Have a wonderful new years , looking forward to watching your show in the next year.

[@basiccooking1818]

I haven't made this (yet), but I've made a pizza first frying the dough on a frying pan with a little olive oil, then putting on the fillings and finishing with the broiler of my electric oven. The broiler needs to be pre-heated a few minutes. It has worked pretty nicely. Sometimes I put the tomato sauce first, broil some, then add the toppings and broil to finish. I like the little charred marks it gives to the crust.

[@kkots]

Your "3 pizzas one dough" is my fav but this is up next to try! Best pizza styles on YT. Thx bro!

[@R3troZone]

The biggest tip any experienced pizza maker can give someone starting out is cold fermentation. No matter your technique for stretching the dough, let it rest in the fridge for 24-72 hours and build up layers of flavor over time. You WILL taste the difference. Hey Brian, I have an electric oven and what I do to simulate the brick oven is 2 rectangular pizza stones. One on the top rack and one on the next rack down. I put the pizza on the lower one to bake at 600 degrees after pre-heating for an hour. The 2 stones keep a nice even heat both above and below the pizza.

[@lucamantova3070]

why don't just use a pan to cook the dough on first? It gives you a nice "leopardato" effect and you don't have to own to very expensive induction stones... I know 0 people in Italy cooking Pizza at home with "stones".

[@andrewwolfe2071]

Damnit Bri Bri! “To keep the bottom from steaming itself soft” is like learning a guitar chord-change for a song you always wanted to play. I learn good things from you.! Cheers!

[@davidbertuleit4165]

Really looking forward to trying out this version, maybe in about a week. To electric broilers: I tried it with your one hour weeknight pizza, and our broiler really took the pizza to a whole new level regarding “browness”, the entire pizza had a uniform nice brown color with almost no burnt spots. So it definitely works, at least for my taste of pizza, also with our oven there’s not much pre-heating of the broiler necessary so I turn it on when putting the pizza in.

[@ogrobler]

Thank you for this recipe. We got back from a vacation in Rome last month and I felt that I simply couldn't go back to what run of the mill Pizza places make locally, though we do have some Italian inspired places, which do better. My youngest LOVES his Pizza. I had to try this recipe. We only have an electric toaster oven at home. . .and it only reaches 450F. I found that the best for us is to switch between top heat and bottom heat, as left to long under top heat and the cheese browns too much, yet the crust doesn't become crispy enough...so I alternate. Wonderful recipe. I like that I get 4 portions and every day I can just take one out.

[@frankb6333]

👍👍 Nice dough...easy to make, easy to work with, not too thin at all. Didn't have the yeast taste I get with all the others I've tried. When I rolled it out, it stayed put. I use a pizza stone...heat at 550 for half hour one slot up from bottom. I put the dough on a pizza screen. Put pizza in, turn on high broiler, spin after a min or so and after another min remove the pizza screen. Rotate after a min or so and again until done.

[@alexlonergan5096]

With electric broiler I always turn broiler on high 5 minutes before pizza goes in. Can actually get the pizza stone up to around 600-650

[@BrianLagerstrom]

It’s hot and fresh move for sure. Thanks for sharing

[@greenaspossible8845]

The broil feature worked wonderfully on my electric oven. Tried a million pizza recipes. This is the best so far. Great recipe man!!

[@mindgame112]

Just made three pizza's with this recipe and left the dough out in the fridge for 2 days and they were amazing! Little bit more fermenting than I thought in the fridge but still they tasted great!

[@Romafood]

👍👏

[@Weaver1812]

I just saw this vid for the first time. I am adding this dough to my catalog. Detroit style, grandma/sicilian, hand tossed, and now Roman. The kids will love my next pizza party I bet.

[@Matatabi6]

I had Roman style pizza in Rome when I was 12 and it was the best pizza I ever had and I’ve never been able to find it anywhere in Texas

[@danialtello91]

VERY UNDERRATED PIZZA, DUDE. IM GLAD MY FRIEND INTRODUCE ME THIS PIZZA AT HIS PARLOUR. I CAN NEVER GO BACK TO BASIC NEW YORK PIZZA ANYMORE. I DON'T KNOW WHY BUT C'EST LA VIE FOR LEARNING THE CULTURE OF THIS WORLD. CHEERS.

[@nicoskitchen5954]

I love how good the results turned out even in the home oven!!! Awesome stuff! :)

[@Sandro096]

Man, I'm so thankful for this video. This exactly is my favorite type of pizza and I've been trying to make it for a really long time now. Thanks and keep it up!!

[@mthomas4139]

The recipe I've been longing for! I ate this almost every day living in Rome and still prefer it to the version from Naples. With my Ooni on the way, looking forward to making this outdoors despite Chicago's brutal winter...

[@transamgal9]

Its really nice today and it us late November. It makes me nervous when we have beautiful sunny warm Fall. That means Old Man Winter will come on with a vengeance ❄ 🌨 ☃️ ⛄ 🎿 ❄

[@lupsik1]

Very brave coming from someone who probably grew up on chicagos deep dish casserole ps: just in case it sounded offensive, i love deep dish pizza when im hungry and imo its easier to do perfectly at home, i just called it a casserole cause its kinda barely a pizza

[@sammylk]

Any reviews? How'd it come out on the ooni?

[@1777DK]

I did this with the electric broiler in an IKEA öven and it worked great. Baking time about 3,5-4 minutes. The toppings were perfect, the bottom was crisp, still chewy, and not dry at all.

[@scottsodyssey2485]

Yes, finally a new pizza recipe video. Pizza is soul food. This looks great, love the thin crust.

[@BrianLagerstrom]

agree to agree

[@Romafood]

👏👏

[@SgtMjr]

Made this tonite. Turned out not bad for my first try at home made Pizza. Dough was good, Italian grocery supplied great cheeses and pepperoni and the first bite surprised me at how good it tasted, texture, toppings etc. I need to up my game on assembly, that needs work and it would turn out even better. I have a range with electric broiler, didn't pre-heat the broiler and should have. But tomorrow I have another dough ball ready and I'm sure the second crack at this will turn out better. Thanks for this recipe Brian, cheers.

[@BrianLagerstrom]

Thanks for trying. Good luck on round 2

[@SgtMjr]

@@BrianLagerstrom Round 2 went much better. On assembly I cut back on toppings, had waaay to much on there and did better this time. Pre-heated the oven to 550' F, turned on the broiler as I made the Pizza, turned the oven back on ( still at 550'F) and baked for 5 min. Switched to the broiler and watched as the top got done and looked for burning, rotating as necessary. As soon as it looked done popped it out onto the rack and rested it. This method turned out a better pie over all. Tweaking a bit on how I top it will ensure perfection. No more frozen or delivery for me. I'm hooked on this recipe.

[@jakemasterson6057]

I have always had issues making pizza dough - not the case this time. I made it and it was perfect. Even my son loved it. Am so happy to have this recipe now and I will happily be using it again.

[@MS-nr7ge]

I have only ever made 3 recipes with yeast & flour... total beginner here. And this was my third one. It didn't come out exactly like yours but it was good, really good.

[@hedmondson0603]

My electric oven has two identical coils, one on the top for the broil setting and the other on the bottom for the bake setting, and they can both be set to the same range of temperatures, so I just preheat the oven and pizza steel on the top rack using only the broil setting. So far I’ve made better pizzas in it than I’ve made in a gas oven

[@cindyaltheide5474]

I use an electric oven and when making pizza I turn my oven to broil to get it to the hottest heat for pizza. Only problem is the broiler unit cycles on and off, so once it’s at temp I have to keep watch for the broiler unit to come on to add the pizza, which can be a pain at times. I hope that made sense.

[@BrianLagerstrom]

Thanks for sharing

[@bentmaple5]

We made this last night in our Roccbox pizza oven. My new favorite style, thanks for developing this.

[@BrianLagerstrom]

Awesome thanks for trying!

[@lazyscream7]

I'm from Italy but i make neapolitan pizza. I think that the First One Need a bit lower temperature. In theory Is Better without rolling pin becouse It makes little bubbles that increase the crunchines But not like cracker. In the past they used Rolling pin to save time and Is quote good

[@DrLumpyDMus]

Electric oven preheat, then broil - Put your collection of cast iron on the lower shelf while preheating the thing to BAKE max. Then when you convert to BROIL, all those skillets and dutch ovens keep heat on the bottom side.

[@rosezingleman5007]

My first day in Rome, 1978, cold pizza with potato slices and rosemary. How could room temp pizza taste so incredibly good?

[@Romafood]

Came back

[@dougbourdo2589]

Have been looking for this kind of info for a while. Where I live, there are NO pizza places that do thin crust. I used to get a thin crust pizza where only olive oil was put on the crust then cheese, pepperoni, Mushrooms & black olives. Incredibly good. Will try this way at home. Thank you. Have tried many of your recipes to complete satisfaction.

[@videobyallen]

I use an electric oven and the pizzas came out "perfetto". I used a pizza stone. Its about 3/8" thick. I preheat oven on bake to 550° for at least 1/2 an hour before the cirst pizza went in. Then once pizza is in switched on tje broiler. It took 2-3 minutes to cook the pizzas. Crust was thin and crispy on the crust and softer in the center under the topings.

[@50sKid]

There’s also another Roman style right? Pizza Al taglio made in long square pans with small sides.

[@StevXtreme]

That's the best... but I may be biased because I lived in Rome and ate that almost daily during my teens and early 20s. Nostalgia glasses do make a difference

[@marino4691]

yes because this in the video is Bari style

[@pietroattadio5239]

@@marino4691 Yo bro no questa e' pizza Romana, lo sanno tutti

[@gimmigimmigimmi]

there are actually four roman styles. thin crust, al taglio, pala and pinsa.

[@hansgrueber8169]

THIS GUY!!!...kzbin.info/www/bejne/rJXUdmmBa750bbM

[@jasonfrat9813]

I've been binging your videos, love the content. Thanks!

[@nevercomedownable]

Looks great! But if anyone is following this recipe that is waaaay too much flour (semolina) on the peel when launching - a super light dusting is plenty otherwise it just burns on the bottom

[@pizzavino2973]

Great Recipe! I used 75% Caputo Pizzeria 00 and 25% Bread flour. the crust was not as crispy as i was hoping for. I just made another batch for Saturday Night. This time i used 60% Caputo 00 and 40% AP flour. hoping the crust might be a bit crispier. Also cook it in my Fontana wood pizza oven at around 700 to 750 degrees.

[@leafster1337]

electric boilers can cycle off if u keep the oven door closed, especially if youve preheated the oven. simply keep the door open and it wont cycle off

[@bloozedaddy]

There's one option that also meets in the middle here that I've discovered works incredibly well... using an outdoor grill /indoor broiler combo. You can get 650-700 on your grill with a steel or pizza stone on one side of the grill... Burners opposite the stone on full blast and the ones on the stone side on low (if you turn them up too high the stone will be too hot and it'll burn your crust before a full cook and rise). Obviously the heat on the top of the pie won't be hot enough to cook it fully but the crust will get great leoparding and crispness. Once your bottom is to your liking you just transfer the pie to a pan then put it under your oven broiler and finish the top. Viola'!!!!!

[@matthewhuszarik4173]

When you talk about a pizza stone or steel on a grill are you talking about an enclosed one or unenclosed for the top of the grill. Because I have been looking at pizza ovens that sit on top of the grill that are enclosed on all but the end and they look intriguing.

[@bloozedaddy]

@@matthewhuszarik4173 just close the grill and get it hot then slip the pizza on the stone /steel and close it and only open to check the bottom crust. You want to keep the heat in the grill as best you can.

[@lucapassani1129]

Italiano americano who used to live in Rome before moving to the US here. I got a pretty good approximation of the 700 degrees oven by placing the oven stone inside the bbq grill. About the autolyse, I mix all the water with half of the flower for a few minutes and let it rest for 20 (with film, to block all the air). Results were pretty damn close to the original.

[@ziggybongwater7915]

tried this out last night, with a 2 day proofed dough and it was incredible, but i may have rolled the dough out too thin (slightly over 12") as the crust was very crisp but without the breadiness that i see in your pizza. i used a kukoo pizza oven at 300 degrees c top element and bottom element.

[@fischek]

bought the Koda recently and have been on the look for alternatives to Napolitana, as my wife prefers thinner pizzas - so, this one seems perfect, thanks!

[@BrianLagerstrom]

Good luck!

[@sebay4654]

I usually use a lower temperature for my pizzas when I home make them round about 180C with a cheddar, mozzarella, parmesan blend made by hand and for a little extra spice throw in herbs garlic powder and onion into the sauce

[@JedediahTombstone]

When you go into the suburbs of Rome, the pizza is more like the one you cooked in the indoor oven. The crust is more like a cracker ... meaning it's light in color, thin as paper, and audibly cracks when you fold it and remains stiff. However, both pizzas look delicious. Excellent work, and thanks for the recipe.

[@rosezingleman5007]

You’ve made me terribly nostalgic. I can almost taste it. It’s proustian.

[@Amethyst1919]

I got in touch with ooni and suggested they develop some kind of turntable in the floor since the biggest thing people talk about is the fact that you have to rotate what you're cooking... I'd love to see a center round within the square surface that can turn with an outside mechanism...

[@thefishindahouse]

hey man, been following for a while now, really happy about the huge sudden increase in subs for you :) about to make your deep dish pizza recipe from a while back, keep up the good work

[@BrianLagerstrom]

Thanks. Hope you enjoy it.

[@rogerleathers1388]

Looks tasty Bri. Your timing on this video is perfect for me. I've been doing a ton of research on New Haven style pizza and your Roman style is very similar. I'm definitely going to try this as well. Thanks! Hope you have a nice Thanksgiving. Cheers!

[@BrianLagerstrom]

I’m planning a trip to NH early next year to do a vid. I’ve never had it!

[@rogerleathers1388]

@@BrianLagerstrom Looking forward to hearing your feedback and seeing the video.

[@howardbartlett3026]

@@BrianLagerstrom You never had New Hampshire's ahbeetz ? Oh you poor young man I'm soooo sorry😱 Try the white sauce clam pizza and then on your second go around try the same with bacon added to it. It is mind altering delicious. 😍

[@selewachm]

@@howardbartlett3026 So correct. We haven't been to NH but "Piece Pizza" in Chicago makes an excellent version.

[@howardbartlett3026]

@@selewachm That sounds awesome & thank you. The boys & I (girls too) will have to check it out the next time we are up in Chi-Town, We love Chicago Pizza especially the thin crust. The Chicago Dogs & Italian Beefs are pure gold when done well (which many folks from Chicago do)..

[@matthewrogers237]

Would you recommend attempting to increase the hydration level if you're cooking in a lower temp oven? I've got a working theory that you need to supply a bit more water in the dough when cooking longer. This is an effort to prevent the inevitable bread cracker. How to keep it soft and chewy if only cooking at 500-550?

[@ethanshrum9933]

I had legit Roman pizza in Rome, I’ve wanted to replicate it at home because it was as good as any Neapolitan I had anywhere. Thank you for this!

[@caseykittel]

I LOVE the semolina on the bottom of the crust! so much crispier and flavorful. thank you! and my electric broiler does work, but I use the pizza steel on the bottom on bake (bottom only) at around 450 preheated for around 30 minutes. when the steel hits around 550 I slide in the pizza and turn the oven to broil high (top only). if I don't get the steel hot enough it wont brown the bottom crust nicely, but on the other hand if I get the oven too hot the broiler wont go on (because the oven is afraid of overheating). by getting the steel over 550 and the oven still under 500 it will allow the top broiler to come on for a solid 5 minutes or so. this is about as good as it gets. pizza is nice, but not as nice as my modified gas grill, which gets way hotter. actually too hot for the pizza steel. must use the pizza stone or it chars the fuck out of the bottom of the pizza. cheers!

[@garthhowells2039]

autolyse is without YEAST not salt. Its usually just water and flour.

[@MikeTaffet]

Pro tip for these containers if being used for dough. Poke a tiny hole with a needle in the lid. It’s just small enough to let air out as the dough gases up without drying out the dough. Otherwise if you let them rest long enough the lid might pop off

[@tobienortje4134]

Quick question - When you upscale the recipe I will use bakers percentages. Do al also apply this to the Yeast i.e yeast in this recipe is currently 3g/475g = 0.63%. So if I use 1kg of flour I will upscale the yeast to 6.32g?

[@markpayne1366]

Hey Bri, since some of your pizza dough recipes make more than dinner for two, can you please advise on the possibility of freezing a dough ball for later use? I'm making your Detroit style and Chicago style for company and would like to make the dough a week ahead if possible. If freezing is an option, please share on how to prep it for the freezer and handle it when taking it out. Thanks for being the great home gourmet resource you are. Mark

[@seetherf9211]

I've made this recipe a couple of times and my family loves. We love it way more than the Neapolitan style. Couple questions: How much would a 16 inch pizza dough ball weigh? Can I make a the balls in advance and freeze them? I have to do a large batch for a pizza party.

[@srt10h4rml3ss]

Brian, it's well worth the internet gem find of grabbing a spiral dough hook for that particular mixer instead of that C shaped hook. I still own a spiral dough hook for that smaller mixer unit, my unit has since unfortunately died after maybe 20 years ? I've kept the spiral dough hook for some reason. Anyhow continue. My trick with a great under carriage is about as anxious of a small amount of semolina as you can get away with before it sticks on that oven pizza steel. My oven goes to 525 @ "bake" setting for 45 minutes then I swap over to Broiler (electric here) for about 15-20 minutes but I just continue to cook with just the broiler on. I get 3 large 16" pizzas (new york style thinness) before it's apparent the heat is dissipating too much.

This actually works really well with an electric broiler, but pre-heating is a must. I use a pizza steel just like you, at the same position in the oven, and then I turn on the broiler about an hour before baking so that it heats up really well and the steel stores and retains enough heat. Electrical broilers tend to heat up in waves, so if you want that real peak heat, you need to measure the heat in intervals of about five minutes, to learn how the waves work in your particular oven. Me I don't really care, it's not that important, so I just go for it.

[@wilhelmmlehliw0]

I prefer the Roman thin crust Pizza, and that looks extremely delicious

[@anniemills2522]

We had pizza in Rome at a restaurant that only did pizza and had several pizza ovens..and you are right, the crust is both crispy and floppy. Great pizza.

[@jacksonfl]

Greetings from Jacksonville Florida USA. As a former New Yorker, I can attest that your indoor version looks as close to a New York pie (less oregano and black pepper) as I have seen. Think that I'll go that way. Your work blows me away. So glad that you and your beautiful wife are doing this for us!

[@DS-rh6qm]

Have to ask where your rolling pin is from? love it. Love all your video's. Everything we've tried is a hit. Thank you for all your hard work doing all these !!!

[@jelaizki1]

always love the simplicity of method and ingredients..

[@buskologie-portraitsdartis5603]

Isn't autolyse just mixing flour and water without yeast or any other ingredients, because we want the gluten to start forming without starting the fermentation ?

[@mber57]

When do you recommend freezing? Immediately following balling or after some cold proofing?

[@marktvcturner2448]

Timing. My outdoor pizza oven turns up tomorrow. Thanks for some great info.

[@agwalters12]

Question. If I were scaling this up for a dozen pizzas or more would a bulk cold ferment build too much gas? Best to keep all balls separate?

[@beekeeperjohn7616]

Hey Brian, quick question after you mix the dough and do a tug test, I notice dough does not stick to your fingers, if it does is it too wet? it seems like my dough at that point is always sticky. TIA

[@briankeegan8089]

Here's a counterintuitive method that works super well in an electric oven, as long as you are only making one: Buy one of those perforated pizza pans, and make the pizza on that. Then, put your pizza into a COLD oven on the BOTTOM rack. This results in slowing cooking the dough properly before the oven heats up and starts to melt the top. Once the oven finishes heating up, it'll cook the top well. Take the pizza out once the top looks the way you like it. Folks mat scoff, but I've been doing it this way for years, with no pizza stone or pizza steel, and the results are truly excellent, no joke.

[@ulvPL]

u can always put a pizza without cheese to the classic oven for half of a time, then put mozarella, then bake for a other half of time. (in my oven 250* with fan option 2 min without cheese and 2 min with cheese is enough). cheese is not melted, as ur first pizza and it looks more italian.

[@ykwondiwon]

Hey Bri, loved this vid. I'm wondering why you decided to go with the rolling pin? I'm sure you could have hand stretched this easily. I'm guessing you tested both methods so I'd love to know your logic behind this decision. 🙏

[@BrianLagerstrom]

Rolling pin degasses better, which is much preferred for this pizza. Hand stretching can leave thin spots in such a small dough ball as well and at 750F thin spots tear and burn

[@LadyGamerLoon]

Reminds me of the pizza my dad used to make at his restaurant in Florence 😊 so much nostalgia. & it look divine!

[@tobienortje4134]

I am glad to report that this recipe worked very, very well. The autolyse is as highlighted super critical. I decided to use a local premium white bread flour as recommended (although I have a large stash of Caputo and other 00 flours). It made a great pizza and I am unsure if my family would want my fancy Neapolitan ever again!! I Baked it in my Ooni Karu with a slightly lower temperature and it came out crispy and tasty... Wondering if a very small amount of biga or poolish wont make this even beter?

[@RYN988]

I just made this and cooked it on the Breville Pizzaiolo and it was fantastic! I'm a pizza making novice this was my third homemade pizza but it came out perfect! if anything I think the AP flour is tastier than the 00 flour used in my previous attempts. Thanks for this!

[@JoeRizzi-m5w]

What water temp do you use? My RT was 75 deg, I used 110 deg water because that's what "everyone" says. And had excellent results! But the pizza dough water calculators all suggest much lower temp at that RT - but it seems that would be incompatible with Instant Yeast. Any comment would be much appreciated. Great video indeed!

[@jordanfreedman8713]

How do you freeze the dough if you're not going to use it within a couple days?

[@kalmicka]

Looks awesome and great explanation. I love your filming techniques too. One thing I am not sure about is the Autolyse part. Wouldn’t that be without yeast? Technically I think this would rather be a prefermented dough even though the dough would get more strength this way. I am only commenting since I used to mix up this terms all the time too 😄 Keep up these great videos 🙂

[@Acerheart]

Yeah I thought the autolyse came before yeast incorporation too

[@myfrestuff3453]

Happy Thanksgiving, Brian!

[@randmayfield5695]

The only thing I changed in this recipe after making it once as written, was to use Bay State Bouncer high gluten flour (13.9% protein). It makes a dough that is harder to work with but for my tastes I think it produces a better texture and flavor. It's available most anywhere at restaurant supply grocers. Downside is you have to buy a 50 pound bag ($18 at Restaurant Depot Febuary 2021). I solve this by dividing it up and giving it to my pizza making friends. Anyway, try it for yourself if you like.

[@BrianLagerstrom]

Thanks for the info.

[@ericsauter831]

Could this still be accomplished with a few hour fermentation? Or is the 24 hour critical for this style ?

[@DAWanamaker]

Just made the dough balls on a Friday evening for pizza on Sunday evening. They were super easy yo make! The hard part is waiting for a couple of days to make the pizzas! I’m planning to bake two in my Bighorn Pizza Oven converted to gas and two in my electric home oven on a pizza steel.

[@DAWanamaker]

My family loved the pizza. I added basil to the three-cheese pizza and used fresh mozzarella and Creamy Toscano "Soaked" in Syrah from Trader Joe's, plus the grated parm. The combination was sensational. I actually made a sauce that was a hybrid of your NY style pizza sauce - one 28oz can of San Marzano tomatoes, a healthy shake of Italian seasonings, a couple of turns of black pepper, a little salt and sugar and cooked it down for 30 minutes (no garlic). The flavor was sublime! I did try one on my Bighorn Pizza Oven and another on the pizza steel in my electric oven. Preheated the oven at 550 for an hour and then hit it with the broiler amp the temp up a little further. The difference between the pizzas baked indoors and outdoors was interesting.

[@bezerker]

Is butcherbox US only? I cannot find any information about shipping to another part of the world.

[@TehListeningPost]

I've done this with an outdoor gas BBQ grill and I enjoyed it. The two hardest tasks were getting the dough to stretch out without it resisting and then precooking the dough before adding the tops and cheese.