SHEET PAN PIZZA 2.0 (The New and Improved Recipe)
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- Опубликовано: 1 сен 2021
- Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we'll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit www.happycookingcards.com & use discount code BRIAN for 20% off your first order.
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Other Pizza Videos You Might Like (including hand-mixed dough):
DETROIT STYLE PIZZA: • DETROIT-STYLE PIZZA (T...
ONE DOUGH 3 PIZZAS: • 1 DOUGH 3 PIZZAS (The ...
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RECIPE
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SAUCE
• 28oz can crushed tomatoes
• 7g or 1 1/4tsp salt
• 10g or 2 1/3tsp sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp Chile flake
• 1 tsp dried basil
• 50g tomato paste
• 25ish or 2-3tbsp olive oil
• 15g/2 large cloves garlic, minced
Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail.
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DOUGH:
• 285g or 1 1/4c warm water (86F/30C)
• 7g or or 2 1/4tsp instant yeast (about a packet)
• 20g or 1 1/2tbsp olive oil
• 425g or 3 3/8c ap flour (11.7% protein) or bread flour
• 8g 1 1/2 tsp salt
• olive oil
Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes.
Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack.
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PIZZA BUILD:
• Sliced full fat mozzarella (about 12 slices for 1 pizza)
• Fresh mozzarella (10-12 chunks)
• Thinly sliced pepperonis
• Grated parmesan
Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking.
#pizza #sheetpanpizza #grandmapizza
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Хобби
I never post on these things but this is important. When Bri says high his mixer is only on 4. If you crank your mixer up to 10, it will fly off the counter so beware.
This pizza recipe is the best I've ever made. My family is swooning. But, to me, the most important thing is watching someone who enjoys cooking as much as I do. I love the way everything you do is chef'd up to the 9's. Keep it up Brian!
Thanks for trying, so glad you went for it
Its not a Pizza...!!! The Cheese is under the sauce... =p
@@Timkleinert1 Witchcraft!!
An additional tip lads and lasses is to slide your fresh from the oven pizza on to a wire rack to keep the bottom crust from getting steamed to retain max crunchiness!
YES !!
I have 3 daughters and you have a cult following among them and their friends. College girls are dropping their meal plans in favor of learning how to cook. You are on to something , you should be proud
also he's pleasing to the eye, doesn't overtalk, communicates clearly verbally & with graphics, clearly knows what he's doing and is funny
It's statistically proven that couples that cook together stay together. 😌
@@jbg897 Me too lmao
Three daughters in college at the same time? You must be rich if you're in the US or UK.
@@jbg897 You're fity. Settle down.
This is the way I’ve been doing pizza as long as I can remember. But I’ve always found that the less water I add, the better the crust turns out. It definitely makes the dough harder to work, but the thick and crunchy crust is worth it.
anyone else just waiting for Bman's video like it's a weekly show or just me? Also, holiday season is coming up, i'm hyped to see what Brian put on the menu.
You are known now as “Pizza King” at my house. I love your personality and speed of presenting without extra jibber jabber. Most of all, I’m so grateful for your techniques and recipes, best pizza ever!
Okay. I have been making my own pizza dough for years from recipes on RUclips. Some are okay and others are have turned out disastrous. I live in Colorado at just over 5300 feet and I usually try to find high altitude recipes, but this worked without adjustment! This is by far the best recipe I have found so far. I followed the ingredients completely and I put it in the refrigerator overnight, for better flavor and it came out fantastic. My husband said "are you going to keep using this recipe because it is the best one so far..." I told him of course if you like it that's all I care about! Thank you so much for this recipe. I really appreciate your time.
Just got a pizza steel the other week, and am ready to descend down the pizza rabbit hole. Your pizza vids are going to be my starting point, so I'm excited to add this recipe to the pizza to-do list. Thanks!
That’s awesome. So worth it! Good luck.
Great video. I am looking forward to trying it. One correction though at 7:32 you state to heat the oven to 550f or "176c" that is incorrect it should be "288c"
This is why you don't do stupid things like use the metric system
Yes, a mistake like that would change everything.
@@leonardonetagamer Yes, because 1/8 of an inch is much more accurate than cm lmaoo
@@user-ej8jj2gp6w yes, why would I ever need to divide something by 5 or 10 with no remainder? You know what I do need to divide by? 2 3 4 and 6, the most common divisions
@@leonardonetagamer yeah, except for when you say, idk..... maybe measuring something that has to actually be precise.
you're bringing my cooking abilities to another level, thank you, you're content is great, presentation is fantastic! We all appreciate what you're doing here! Thank you!!!
My husband and I tried this today and loved it. My husband is always on the hunt for good pizza recipes and I am the sauce person. I used canned cherry tomatoes instead of normal chopped tomatoes for the sauce because I like the fruity sweetness of those a lot for pizza and pasta sauces. We used povolone instead of mozarella slices because for some reason the supermarkets in my country do not sell mozarella in dehydrated blocks. Also we do not have American peperoni so we used thinly sliced chorizo. All substitutes worked really well and this is hands down the best pizza we ever had and we have really good Italian pizza places in my city. Thank you for your awesome work. :)
I tried them all Brian. Yours is by far the best grandma style pie. Love the crust and the cooked sauce is simple and delicious.
This is the only pizza we make at home now. So good. Also perfect for lunch the day after. Great videos!
My family is so impressed with me, thanks to you. This is the best crust I’ve made. So good. Keep up the great work.
Made this last night, currently living solo in Siem Reap, gonna take me the whole weekend to eat this entire thing. Awesome recipe and worth the effort, thanks Bri!
This was my first Brian Lagerstrom recipe to try and it was awesome! I think I overcooked it, but it still didn’t taste burnt!! That sauce!!!🤤🤤🤤
I really like your sponsors idea of a card in recipe format with a nice artwork on it. Nice gift idea.
You are killing it out here, I am loving the quality of your recipes and the production value of your videos - I'm learning so much here and loving it!
Hey bri ! Today i just made your pizza and eat it with my friend as our dinner .
This is my first time doing it. I wasn’t hesitated to make it at all, because i trust you and your recipes so much .
First the dough was soooo bigggg, i didn’t expect to be that big , like bigger two times than yours (i made same measurements)
I put the pizza in the oven with out baking stone and i turns out perfect , every slice i ate i was showing my friend the back of it , it’s golden and the crispness is another level .
I would definitely use this recipe forever, thankksss
Made it this weekend (dough & sauce).
It was excellent. Topped ours with sausage, roasted sweet peppers & diced green olives, garlic and jalapeno.
Thank you so much for revisiting the recipe. Although the first was great, I always appreciate it when a youtuber posts his/her improvements, especially for pizza.
ruclips.net/video/OSxfeR7sX98h/видео.htmlttps://ruclips.net/video/OSxfeR7sX98/видео.html
I was literally busy using the old sheet pan video to make mine when I found this one. But thanks for the update, Bri. You're a legend 🙏
Best dough recipe ive found so far! Good work! Tasty, crunchy and really durable dough. Does not tear apart while handling like other doughs. Try it and see for yourself!
And just like that, my day is all the better. I would love to see Mr. Lagerstrom's take on Philly's "Tomato pie"
Me too. That’s happening at some point for sure
I too would love this as I'm from Philly, but live overseas in Taipei, Taiwan and would kill for some tomato pie. Guess I'll have to make it.
Philly tomato pie is the best. If this is half as good , I’m in!
Granma pie is similar to tomato pie. I always put the cheese on bottom and drop the sauce on top in strips or blobs. If you want tomato pie just do that except spread the sauce all over the top, i always top with parm or pecorino romano
YES! Sheet pan pizza is my go-to easy dinner at least once per week, can't wait to try this recipe! Thanks!
Good luck! It’s one of my all time favorites
If you think this is easy I got a bridge I'd like to sell you
If you have 8 hours to roll out a sheet pan pizza I'm happy for you
@@carlosdanger2586 if it takes you 8 hours to roll out a sheet pan pizza you are clearly doing something incredibly wrong
@@msk3905 It doesn't take eight hours, but making your own pizza dough from scratch is never anywhere near the realm of easy.
Made this last night for my family with grated parm and red pepper flakes on the side. We all loved it. Thank you Brian, I will be adding this to my favorites
Hi Brian,
I just wanted to say thanks. Your videos are great and have helped me - a lot - with bread/pizza in particular. The little tips and 'why you'd do that' are gold.
Keep being awesome!
This is the best pan pizza recipe I've made so far. The dough recipe is on point.
I've made this twice now. We based our Friendsgiving around this sheet pan pizza and everybody was absolutely blown away by it.
Made this tonight and it was phenomenal. Thanks for sharing!
Excellent recipe and cooking demo. Thank you!
TY for explaining why high-hydration dough needs folding, not more mixing Bri. This tid bit was worth the price of admission alone! NO ONE has mentioned WHY they do that in all the sourdough vids I've watched. You are a true master. No wait, a true Master Baker 😁
Thanks JK!
Putting the pan on the burners if it's not crispy enough is brilliant, I'll have to try that because my toppings always finish before the bottom browns enough and I end up with dry toppings
Agree … worth watching just for that tip.
Just be careful. The bottom crisps up pretty fast.
Another easy thing you can do is start by pre cooking the dough for a couple minutes and then adding the toppings and finish baking it.
I have only watched two video's and have liked and subscribed. You make cooking fun but also explain it as a teaching way...and you inspire me to want to cook! Thank You!
Your channel deserves more attention.. keep up the good work! easy to follow and simple recipes.
Thanks Issac!
Use all purpose flour, it is fine. I cooked mine at 450 degrees for about 18 minutes. Just make sure the crust is crispy, and it is great, it will be pale looking, but don't let it fool you, it is still great
I'd never made pizza from scratch before and this was my first attempt. I used your other video to get an idea on how to do the dough by hand, and I admit part way through I wasn't sure it was working out... but it did work out, really, REALLY well! Delicious!
I don't have a pizza stone/steel so used a second inverted baking sheet in its place... no idea if that made a difference or not but the crust turned out great! Thanks!
This is too funny Bri. An hour ago I calculated out my ingredients for a grandma pie for my half sheet (USA Pan), and I too used 425 grams of flour at 65% hydration. I have a notebook where I keep all my pizza dough notes and I wanted to make a Grandma pie and I basically ended up duplicating your dough recipe. I'm confident it will turn out mighty good. Thanks for sharing your techniques, tips etc.
I use a silicon mat, nothing will ever get stuck to it and since it's a really thin mat, I get a really nice and crispy bottom.
We call that a Grandma pie and that’s a 9.1 all day, everybody knows the rules
Alright Frankie
lol
Spider get the shot
Thank you for giving a weight measure for garlic instead of only # of cloves. They vary so much in size I hate when recipes aren't precise. You rock! ❤️
I made this today. It was delicious! Thank you so much for the recipes.
Use of the Tupperware like container is genius! I have friends that don't love doing this on a table surface. This is a nice alternative approach!
“Hope you give it a try soon”. You got me wondering if that was a low key shoutout to Chef John lol
Brian, made this last week and it may be the best pizza I have ever made. You are a superb cook.
Thanks so much
Very good recipe. Doing this with my son regularly. Thanks Brian!
I love how u actually explain why you do this or that 👍 it’s another reason I love your channel ❤
Great recipe and pizza! Steps were very easy to follow through. My oven only goes up to 500° and it wasn't quite as crisp as yours even after 20 minutes. However, in the end, it was similar to my favorite chain pizza, Pizza Hut's pan pizza. I did go kinda topping heavy in attempts of emulating their supreme pizza.
Also, it's nice to have a pizza from scratch in the same day, but I wonder if it's possible to cold ferment this dough. It would be really helpful to make the dough 2-3 days in advance.
Basically the same dough I leave on the counter for 24 hours, use half, and keep the rest in the refer for another week. Take it out a few hours before you want to use it.
Not sure what went awry, followed the dough recipe exact - and after the mixing, the dough was pretty soupy; ended up having to add about 1/2 cup of flour to get it to a wet state that looked like yours in the video. I've been making pizza dough for a long time at home; don't even really measure much of anything anymore. We'll see how this one turns out as a sheet pie :) Update: It came out delicious.
I also had to add more flour.... Hope it is delicious as yours looks!!
Winter is coming… Time for more Pizza Recipes. LETS GO
Your recipes are great, I never tire of watching them, I do what I can as often as I can. Love your recipes. You are IT
Hey Bri, have a weird pizza idea (not mine, actually) - anchovy with jam. Sounds totally crazy, but I tried it once (it was an apple quince jam) and it was really good. Still can’t completely reproduce it, but recent attempt was pretty nice - I found some not very sweet and little bit sour jam (Rhubarb + wine).
I’m bit obsessed with that combination since then
"I'm wearing sweats, I'm drinking wine, let's make something easy" is a very worthwhile part of the first video (if my memory's right)
You got me there, Moose
ll
Hi Brian, I’ve been making sheet pan pizza for a few years and I’ve been looking for the right dough recipe. Thank you very much for providing it. My wife and I made this over the weekend and it was the absolute best we’ve ever had. Chewy with a crispy bottom and very flavourful. Thank you for taking the time to develop your recipes and for sharing them with us. I really enjoy your videos.
Brian, I’ve gone back into this and I love the start. I swear you were whispering to the spice of pizza as you ate it. Hysterical!
I'd love a stew recipe as it gets in to fall and winter!
sheet pan pizza is just an epitome of a pizza made at home :) thx bri !
Thanks so much for watching
Thank for the dough recipe. I used a/p flour and used the method of the plastic oiled containers and let it rise as you described 30 mins. 3 times. Then I used parchment paper to line my 2 pans ( I doubled the recipe for 2 pizzas) and stretched the dough using crisco instead of oil, made it rise for 20 mins. Added my own toppings making sure mushrooms were added last otherwise dough will be to wet and dogging. Then I made it rise again with all the toppings, and baked at 400 degrees for 45 mins. Switching the pans in the oven half time for doneness. Came out crispy and fully cooked. Pulled the pizzas off the pan using the ends of the parchment paper and perfection, and tasty all the way. Thanks again!!! 🇨🇦
Bri, I did my own thing for the sauce and toppings but used your recipe TO THE T for the dough. OUTSTANDING!!!!!! This will be my go-to from now on. LOVE YOUR CHANNEL!!!!!
I much prefer your cooked sauce for pizza as in this new recipe. It becomes sweeter when cooked. This is a great pizza and I appreciate that you look to improve recipes! Thanks, Brian.
Thanks very much
A "Black" Pan (like a Blue Steel or Hard Anodized Aluminum) will absolutely help with browning the bottom.
And curious, why not just recommend Bread Flour which is usually in the 12% protein range?
Also, I find that letting the prepared pizza proof/rise in the pan for about 30 mins before baking helps "lighten" Sicilian pizza and Focaccia ✌️
I wanted to keep this simple, and to me a grandma pie isn’t super thick and bready, so 30 minute proof was enough.
I don’t mess with bread flour unless I have to. My style of dough development gets AP plenty strong.
Thanks for watching
@@BrianLagerstrom Thanks for posting & replying ✌️
Just use King Arthur AP flour you'll definitely have the protein content needed I think they have the have the highest protein content of the flours that you can buy in the store, and they list the content on the box
@@oslowcloud Thanks, King Arthur AP flour is very good, but I believe their protein percentage (and W Factor) is in the same range as most other supermarket brand AP flours; ditto with their bread flour.
The thing about King Arthur flours are that they tend to be expensive, sometimes double other national brands; that, and there seems to be this, deserved or not, cult-like affection for them, and that's just a bit off-putting to me, but that's just me.
I just don't think it's necessary for people on a tight budget to feel compelled to buy the most expensive flour on the shelf; but this isn't my channel and I'm just some commenter.
Like I said, KA make very good stuff, and I do occasionally buy it when I catch a sale; most other times I stick to Pillsbury or Gold Medal bread flours (I feel bread flours are best for homemade pizza & focaccia) to save a few bucks, and the results tend to be identical or near-identical regardless of the bread flour, with little to no adjustment to any recipe needed ✌️
www.theartisan.net/ProteinComparisons.htm
I love your videos…I smile, I laugh, I learn. Doesn’t get any better. 🌟🌟🌟
I made this for my very picky family and they really liked the dough. I loved it too. Mine came out super bready like grandma slices which i love. Once again, an amazing recipe!!!!
That intro CRONCH is no joke Bri, Trying this recipe TODAY! Thanks!
Good luck!
As they say in these RUclips comments: "First!" And, my memory of sheet pan pizza comes from the cafeteria at grade school and junior high school...which is a good thing.
Congrats lil firstie!
My memory of sheet pan pizza comes from Kraft pizza kits from Canada 🇨🇦. This is way better than some boxed pizza though. 😂
Eating this pizza now. This has to be the best dough and sauce ever!! Amazingly delicious!!!
Just made this last night, It was so goooood. I'm super happy that I finally got to try one of your recipes, Thanks for the vid Brian!
That opening segment was the only credibility you’d ever need to retain your title as the Home-Made Pizza King
Thanks my 🐺
last time i checked pizza wasnt supposed to sound like pretzels so idk what credibility youre talking abt
@@Don_Rodrigo44 we get it. You like limp and likely flavorless pizza
Nice video, but I suggest you to rest the pizza dough for 3 times 30 min each time to get more air in the dough ;0)
Hey! I subscribe to you too! :)
In comes the pizza expert!! Love your vids too Mr Vito!!
Isn't that exactly what he did?
Holy smokes! A comment from Maestro Iacopelli. I’ll be honest…I’m super jealous. I’ve made both of your pizza recipes (made this sheet pan one tonight actually). Vito taught me everything I know about pizza. Bri is the quick and dirty when I don’t have all day.
This sheet pan pizza kicks butt though. The sauce is *muah*!
IL maestro presente.....
Looks delicious! I'm so tired of being disappointed by pizzerias. You bet I'll try this! Can't wait!
Made this last night, followed the recipe exactly except for toppings... definitely the best homemade pizza crust I've ever made. Cheers!
550f is actually more like 287c, which most home ovens i know won't even reach. Most go up to 250c tops, which isn't really optimal for pizza :(
I thought the centigrade he quoted was a touch low
In my experience you might be able to get by if you brown the cheese after baking by putting it under the grill/broiler and maybe use his stove top method to brown the bottom more. You'll have to be a bit careful of the cheese separating but as long as you keep an eye on it you should be golden.
Get a pizza steel (2/3" thick or even 1/2" if you think your oven rack will handle the weight) and let er rip in the oven on max temp for AN HOUR. Then put your pizza in.. the steel absorbs all the heat and will give you a result similar to those high-temp ovens.
@@jond2720 My oven is crap, I live in a rental. Buying a steel is a total game-changer.
We tried his delivery pizza recipe, our oven only goes up to 250 degrees and the pizzas still turned out spot on, it’s worth a try! Had the pizza stone in there from warm up, very happy with the results
You're so right about this recipe multiplying for a crowd. I made a seven times batch of the original pan pizza for the kids at the school where I work and they go bananas for it. I'll be giving this higher hydration version a go soon. Seems like the result would be closer to your focaccia and if so...that won't suck. Keep up the great work, Bri!
Made a double batch today and everyone loves it! Thank you
I love your videos. They always inspire me to cook more.
Had it tonight, one thing I'll say is the temp is too high without a pizza stone or maybe my sheet pan is too thin. It cooked way faster, but was sooo delicious!
Feel like the temp is too high
Hey Brian. 550F is 288C, 176C is about 350F. What’s the correct temp.🥵
288. Around 4:45 he says 550 again. Also pizzas you generally wanna do at your max oven temp.
It’s 550F.
Shit did I say 176c?
Whoopsies sorry!
I followed your recipe exactly, and the pizza came out perfectly. It was just like in the video. It was one of the best pizzas I’ve ever eaten. Thank you for this great video and recipe.
I used this recipe 5 times since watching your video couple weeks ago, it’s worked every time..thanks
Love seeing you using those crazy good #BiancoDiNapoli tomatoes so often.. honestly so good you can eat them out of the can
That’s true. And I honestly have recently
@@BrianLagerstrom the standard canned ones (I always grab the 100oz here in Canada), with some fresh garlic, basil and salt blended w the immersion blender.. basically canned Gazpacho! (And killer freezer base sauce for winter)
Ps love the channel.. happy to see it ramping up dude
Brian: "Please don't watch the old video! It's bad!!"
Also Brian: *leaves the video up to watch*
No cap (as the young kids say), I do like the monologuing, it added a "sensual" element to the videos. Otherwise I see what you are saying about the old videos 😂
I know you made this video 2 years ago, and have since updated it, if I recall correctly, but I just noticed that the inside of your oven doesn’t look like this is the first thing you’ve cooked in it. Thanks for that. I clean my oven annually, because I can’t stand to do it any more than that. Love your videos Brian. Thanks for all of your help cooking anything, and everything. Enjoying you from Mexico City. ❤
This is exactly what I was looking for ❤that pizza dough!!! Is fabulous love this video
IMAGINE ... what'd be like to have Brian as your personal chef cooking/creating for you every day ...
It's pretty nice!...Even if it's not every day, but just the times that I've been fortunate enough to be around at the right time!
your style is a little similar to Joshua Weissman, but you are way more chill and actually develop recipes that are amazing but simple enough for people to actually try 😭
Thanks Jorge
any man that calls himself "papa" in edit is qu3stionable
I make homemade pizza several times a month and yesterday, as I sometimes do, I decided to scour youtube for another dough recipe. I am typically disappointed when I deviate from my own recipe, but last night I made the best pizza I've ever made.
I proofed the dough in a crappy plastic ziploc tub that was nearly identical to yours - between that, your folding method, and the absurdly high water content, I think that made all the difference. I've always been told using olive oil was a no-no when greasing the bottom of the sheet pan for pizza (I've only ever tried oils with a high smoke temp) but I tried EVOO this time and it turned out perfectly.
Thank you sir. Now to try more of your recpies.
In-laws are visiting from NW Ohio, and the one and only pizzeria in their small town favors a pan style, so I turned to you for the answer!
Turned out really, really well. The strength building folds yielded a very open and light dough, and putting slices of Mozz down first kept it from being soggy. Despite a swimming pool of olive oil I still had some stickage, probably because my seasoned sheet pan was a bit too seasoned 😁
Really chuffed!
Tried this out. Was really good. Thank you.
This is perfect. If you like thin crust, double the sauce and make 2. Works perfect. I have made it both ways. Do it as Brian says. I am an American expat living in Germany and the is the flavorful and greasy taste of home. Hats off Brian!
Just from watching this vid I already know how to improve my dough process thanks man
I can't wait to try this but THE MOVE at the end...so obvious yet I would never have thought to do it. Killin it Bri.
Awesome point about grating the parm versus microplaning!
Great recipe easy to follow. Make this all the time. Ty
Just made this! Turned out great!!
If you want a better crust, instead of using oil in the sheet pan, use lard or crisco on it, I promise you that you great an amazing crust and it will not stick!
Just did it, it's awesome.
OMG! The crispiness! 😍😍😍
This channel is excellent! Congrats! Keep the good work.
Awesome 😎 I will give it a try tomorrow!
GREAT video, I like the two burner bottom browning technique! !! !!!