Pizza Classica Baked in a Pan by Chef Leo Spizzirri

[@AndrePomales]

I’m gonna tell you - I’ve learned so much from your videos Leo. You’re an amazing teacher. God bless!

[@jamesstreetz6446]

Always enjoy your videos chef Leo. I learn something new every time.

[@baileyboy7567]

just WOW, I thought this was going to be boring, 'how to stretch the dough into a rectangular pan" Boy, I found out just how uneducated I am in cooking/baking !!! NOTE: I've had difficulty with bread and these pizza lessons have helped me understand the physics of dough, and I finally understand the basics. Now to find the answers to: 1) Why 60% hydration and not 75 and what happens 2) How to determine how many cups of flour for just a 12" thin pizza. GREAT VIDEOS, a real teacher.

[@loukennedy9058]

Awesome tips Leo, love your videos 👍🇦🇺

[@markpizzo]

Looks fantastic Leo! Great tips!

[@jlijoi]

Ciao, Leo! The best part of the pandemic has been your instructional videos. I am an avid home pizzaiolo who makes many styles in my home oven. I always look forward to learning more from you to up my home pizza game. Thank you for sharing your knowledge.

[@wiseone5968]

I watched many videos explaining how to make pizza, and I have to say this is the best by far, as it explains many of the fine/little details that will help you avoid many (novice) mistakes.

[@danielj.glowny4108]

Your tips are the greatest help that others never tell your,TWO THUMPS UP !

[@pbziegler]

Ah. This is why my dough in the middle is still gummy. Gonna let my sauce warm up on the counter next time. Also since I have a stone and a steel I am going to try this method of using both to cook the pizza top and bottom at the same temperature.

[@thepizzagarage]

Thanks for watching!

[@Chowdown777]

At 12:20 were going to pre bake this with tomato sauce on it. No pre bake, what happened. Thanks for all the knowledge. I'll be using the bowl trick for shaping the dough. I just got the blackstone leggero.

[@ArgentinaCook]

What are your thoughts on no knead method to make pizza dough? Or letting dough ferment overnight at room temp instead of in the fridge?

[@Oneleven1]

Salut’ Leo. What size is the gray pan used here?

[@toddpeterson1673]

How many oz for a Sicilian? That looks great!

[@freddysart4005]

Dont like the paper. To thin a deep dish. But you have taught me something. Subscribed!

[@davidmillar2419]

Hey Chef - What differences have you found in baking a pan pizza when you have or have not used a baking stone/steel on the bottom? I'd think the answer is obvious, but at this time I only have one stone (tiles, actually) and wonder if it's more effective to have the single stone above the pizza or having the pan resting on one. Thank you, in advance. I've LOVED your videos, btw.

[@AskChefLeo]

Hello David, The advantage of two stones in the evenness and consistency of the bake both from the top and the bottom. When baking at home, the biggest challenge that we face is recreating results that we find in professional pizzerias. The goal of two stones is to protect the top of the pizza from baking too quickly on top due to the element above as well as using a bottom stone to drive more consistent heat to the crust allowing it to bake crispier. If I had my choice when using only one stone, I would say that the top stone would be more critical. It will slow down the baking of the cheese which will keep it from over browning. In my recipe here, I use a malted flour. This will allow the crust to brown faster and better than just straight flour alone. Even with baking the pan pizza directly on the oven rack and placing the stone above the pizza as described in the video, you should achieve a very good result as I did at the end. I hope this helps answer your question. If not, please feel free to comment here or DM me on social media @askchefleo. Thanks for watching my videos! Leo 🤘

[@davidmillar2419]

@@AskChefLeo Thank you, Chef, for your reply. (I'm honored you took time to help.) Yes, until I can get a second stone/steel your answer will help.

[@christianras259]

Can you bake loaf bread that way to thanks buddy