I have my pre-ferment made, but I had trouble with the yeast. When ingredients are less than 0.5 grams, it's helpful in measurement, not weight please. None of my scales weigh below that, so the 0.3 grams of yeast is impossible. This goes for most kitchen scales. Is it 1/8 of a teaspoon, 1/4? This would be a great help. I'm looking forward to this today, it looks so yummy.
Hi Liz, You can round the yeast up to the nearest gram if you want. I prefer to use micro scales to measure accurately so I only use as much as the recipe needs. Hope this helps
Looks very similar to a Detroit Style Pizza but the sauce would be just dollops of thick sauce on top instead of underneath the cheese. Still looks great. The crispy lace of cheese makes this type of pizza
Which brand of mozzarella did you use please? I’ve been trying to get low moisture whole milk, as I’ve seen it recommended, but have found it difficult to know for sure if a product is this or not.
I'm guessing you are asking about Greece? Go down to AB and ask at their cheese counter. They've got two, I think one is could Alpro. Macro will have low-moisture mozzarella too. Hope this helps :)
I have been making my pizza dough with a preferment for some time now. Really makes a nice crust. But yesterday I made it with sourdough. I don’t call it discard because it is always used. Anyhow, it was a winner. I have only ever left my preferment for a max of one hour because it fits in with my schedule.
That's an interesting comment Mandii, I nearly used "leftover sourdough starter" in the video title instead of discard. I don't like the name at all. Always good to hear from you
So you didn’t show a closeup of the crumb, I mention it because I’m making my way through Modernist Pizza. They basically conclude that with pan pizza you should prebake before saucing and topping with cheese else you’ll typically wind up with a gel layer (gummy uncooked crumb). Prebaking also helps improve volume and with bottom browning (they direct to let the prebaked dough cool then flipping it before topping.) I think they are on to something. They even pointed out a local to me rather famous for its square pepperoni topped pizza place that doesn’t prebake and has the gel layer issue but covers it up with tons of sauce, cheese and pepperoni. I agree with their assessment.
Try it Frank, and see how you get on, you may well prefer baking it that way. I'm a lover of MC, and I'm currently working my way through the pizza podcast. The only time I have an issue with the layer you are calling the gel layer is when it's too raw and tastes unpleasant. Certainly, in my testing with this pizza, I didn't encounter a raw inedible layer when cooked. But I like the transitional layer where the bread is still soft and the topping starts to mingle. The textural differences are great. I'd be interested to know how you get on baking it MCs way, keep me posted.
Looks amazing! Where are the amounts needed for a cast iron pan? I found the huge and standard pan amounts on your blog but couldn't find the cast iron pan quantities. Thank you!
I'll pop a note on the blog about the cast iron pan. I decided not to include it as the baking instructions are completely different. I will follow up in the future with a video dedicated to baking it in the cast iron pan :)
@@CulinaryExploration thank you! I'm keen to try your method! With the cast iron I find starting it off on the stovetop while adding the toppings then finishing off in the oven gives a nice crispy bottom.
Wow! Looks freaking delicious. I would love to be your taste tester! 😋 Thanks for your videos. I am just getting ready to bake your multiseed sourdough bread recipe. It’s my first time so cross fingers!
Thank you for the recipe and the video, Phil! I'm also grateful that you gave amounts for different sizes of trays. 🙂 I'll be trying this for sure as I have all the ingredients already.
What a great video. Banging recipe this Phil, and I love the structure of this video, the talking in the kitchen is brilliant. Flows to well, and I thoroughly enjoyed watching it. That pizzas to die for, even if you don’t love pineapple! 🍕
This pizza was a hit! I was limited on time so I amped up the instant yeast and kept in a warmer spot. Result was fabulous and can’t wait to try it again! ❤
I tried your yummie recipe today 😊 it didn't work out as wonderful as your pizza did. My dough was and stayed too sticky and didn't become stronger after all. It was little bit hard to handle, although I'm not a beginner. Even using a preheated baking stone and a baking tray it had no crust underneath. I made three different versions of toppings on one tray: salami/pineapple, ham/pineapple/diced onions and tuna/onions. Even if it didn't work out perfect it tasted good. Next time I know how to make it better. But thanks for showing us your Video!! It's definetly worth a try!! 👍😋😋😋 Greetings from Bochum/Germany, Karin 🙋♀️😊
Absolutely great pizza! Skipped the preferment and used 48 hour fed starter. Wonderful. We did one cheese, very good but put italisn sausage on the other, fantastic. Yhanks!
@@CulinaryExploration made the pizza tonight, love the lacy cheesy edges and the bottom crust. I used a 13" x 9" cast iron pan, did not put on stone, took about 22 mins. Dough was very sticky and pizza did not rise high like yours, nevertheless, is still delicious. Thank you so much.
I will try this out. It sound yummy, but I may add herbs & garlic to the dough, like I have been doing for years. It would make a good calzone dough too. I normally make a focaccia bread dough for pizza & calzone, adding 1 heaping tsp of garlic powder & 2 heaping tsp of Italian herbs mixture when making the dough. Fresh garlic seems to disappear in the dough flavor-wise, the powder does not. I also bake the dough until golden at a lower temp- 350°F/176°C & then bring it out to cool. THEN I put on the sauce, cheese(s) and toppings. I then finish baking the pizza at the same lower temps. I found the dough cooks thoroughly without a gooey undercooked top of dough under the sauce & toppings & the bottom is nicely crusty golden brown. It may be cooking with a gas oven, but pizza will not cook properly at the higher temps with toppings for me, pizza-stone or not. I have been making pizza for 40 yrs now my current way with full success after years of gooey pizza dough when I first started making our own pizza at home.
I noticed you always do a bulk fermentation where you let the dough rise by about 100% and then shape it. However I know in the pizza world, we try to shape the dough balls before any significant rise happens, doing things like using cold water and only utilizing 15-20 minute rest periods - just enough to make the dough easier to handle. So essentially a very short bulk ferment but long proof. I wonder how these differences end up changing the final product.
Made this last night. Turned out super well as a grandma style on a half sheet pan. Light crispy crust. One thing to note perhaps is that my sheet pan does not sit flush on my baking steel due to minor warping, which is the same for two sheet pans from two different brands of decent quality (?). I took it out of the pan and put the pie directly on the steel to finish and it was crispy and so so good. Will make again for sure.
I thought they were kidding about the pineapple in the comments I read before I watched the video. Looks good though. Can't wait to try. Thanks for making the video.
Thanks for the great video, Phil; and more so for the calculator. I have been trying to bake without commercial yeast at all, I have a family member that is allergic, so I will try this without the yeast and extend the proofing times. Being from Detroit it reminds me of our local pizza which is baked in steel pans. Packing the sides with cheese for a crispy edge is a Detroit trade mark. The only difference is that with Detroit style pizza the toppings go on first, then the cheese and the sauce is put in strips on the top; often after baking. This allows for a longer bake without burning the toppings.
Hey Mark, I'm pleased you are finding the calculator useful, I've been using it today to play around with a bagel recipe. Instead of using the pre-ferment, substitute it for some active sourdough levain, the same quantity should do the trick. I haven't tried it but it should work just fine. You can go down the Detroit route, this base will work perfectly for that pizza. ATB. Phil
Hey, my kitchen temp was 24C, the times, temps and baking schedule are detailed in the recipe blog linked in the description. Let me know how you get on
Great video, hey why not start some kind of seminars - paid of course? I would be interested :) ! I mean youtube videos can help a lot but you get the information kinda fragmented and miss the science behind all these. I would prefer a structured A->Z way
Looks absolutely smashing!
I think most of the magic comes from your double one finger tap on the lid!
The magic tap ;)
I have my pre-ferment made, but I had trouble with the yeast. When ingredients are less than 0.5 grams, it's helpful in measurement, not weight please. None of my scales weigh below that, so the 0.3 grams of yeast is impossible. This goes for most kitchen scales. Is it 1/8 of a teaspoon, 1/4? This would be a great help. I'm looking forward to this today, it looks so yummy.
Hi Liz, You can round the yeast up to the nearest gram if you want. I prefer to use micro scales to measure accurately so I only use as much as the recipe needs. Hope this helps
Looks very similar to a Detroit Style Pizza but the sauce would be just dollops of thick sauce on top instead of underneath the cheese. Still looks great. The crispy lace of cheese makes this type of pizza
Which brand of mozzarella did you use please? I’ve been trying to get low moisture whole milk, as I’ve seen it recommended, but have found it difficult to know for sure if a product is this or not.
I'm guessing you are asking about Greece? Go down to AB and ask at their cheese counter. They've got two, I think one is could Alpro. Macro will have low-moisture mozzarella too. Hope this helps :)
I have been making my pizza dough with a preferment for some time now. Really makes a nice crust. But yesterday I made it with sourdough. I don’t call it discard because it is always used. Anyhow, it was a winner. I have only ever left my preferment for a max of one hour because it fits in with my schedule.
That's an interesting comment Mandii, I nearly used "leftover sourdough starter" in the video title instead of discard. I don't like the name at all. Always good to hear from you
The video made me bite into the phone. Now I am off to the dentist. 😞
I've come to the comments to defend you against pineapple haters. It's great on pizza, but if you don't love it, how about keeping it to yourself.
Cheers Amy lol, it's not as bad as when I posted a photo on Instagram with marmite!
@@CulinaryExploration well that's just wrong 😉
@@CulinaryExploration great idea! Marmite and pineapples. Salty and sour works well in any bread dough for me. Thanks for sharing your ideas.
I love pineapple 🎉
Pineapple and pepperoni combo is A1 ❤️🔥👏🏾👏🏾
So you didn’t show a closeup of the crumb, I mention it because I’m making my way through Modernist Pizza. They basically conclude that with pan pizza you should prebake before saucing and topping with cheese else you’ll typically wind up with a gel layer (gummy uncooked crumb). Prebaking also helps improve volume and with bottom browning (they direct to let the prebaked dough cool then flipping it before topping.)
I think they are on to something. They even pointed out a local to me rather famous for its square pepperoni topped pizza place that doesn’t prebake and has the gel layer issue but covers it up with tons of sauce, cheese and pepperoni. I agree with their assessment.
Try it Frank, and see how you get on, you may well prefer baking it that way. I'm a lover of MC, and I'm currently working my way through the pizza podcast. The only time I have an issue with the layer you are calling the gel layer is when it's too raw and tastes unpleasant. Certainly, in my testing with this pizza, I didn't encounter a raw inedible layer when cooked. But I like the transitional layer where the bread is still soft and the topping starts to mingle. The textural differences are great. I'd be interested to know how you get on baking it MCs way, keep me posted.
"Take Away Style", I live in the UK and no take away is coming close to making pizzas that look that good.
Looks amazing! Where are the amounts needed for a cast iron pan? I found the huge and standard pan amounts on your blog but couldn't find the cast iron pan quantities. Thank you!
I'll pop a note on the blog about the cast iron pan. I decided not to include it as the baking instructions are completely different. I will follow up in the future with a video dedicated to baking it in the cast iron pan :)
@@CulinaryExploration thank you! I'm keen to try your method! With the cast iron I find starting it off on the stovetop while adding the toppings then finishing off in the oven gives a nice crispy bottom.
@@superfoodsmoothies That's the way. There's also another trick if you use a baking stone or a steel, but I'll keep that one hush for now ;)
@@CulinaryExploration i look forward to hearing about it! I have a baking steel 🍕
Ya lost me at pineapple.
That's really a good monstrous killer pizza 😆. Thanks for sharing!
Wow! Looks freaking delicious. I would love to be your taste tester! 😋 Thanks for your videos. I am just getting ready to bake your multiseed sourdough bread recipe. It’s my first time so cross fingers!
Awesome Bonnie, let me know how you get on! Fingers crossed :)
Thank you for the recipe and the video, Phil! I'm also grateful that you gave amounts for different sizes of trays. 🙂 I'll be trying this for sure as I have all the ingredients already.
Hey Jam F-R, I'll wait for your report ;)
Thank you, delicious . Only one question. I wonder why you keep on taping the lead, is there any meaning ,or do you like doing it ?
Best wishes 😃
Just made my preferment. Pizza pizza!
Awesome, let me know what you think :)
New to baking and wondering if it's possible to convert this recipe from a sour dough to a yeast version?
Great video and thanks for sharing! Curious as to how work out the amount of poolish to add to a dough mix to get to X% hydration ? Thanks so much.
What a great video. Banging recipe this Phil, and I love the structure of this video, the talking in the kitchen is brilliant. Flows to well, and I thoroughly enjoyed watching it. That pizzas to die for, even if you don’t love pineapple! 🍕
Cheers Dom, appreciated. Who doesn't like pineapple LOL
p
This pizza was a hit! I was limited on time so I amped up the instant yeast and kept in a warmer spot. Result was fabulous and can’t wait to try it again! ❤
Awesome, pleased you enjoyed it. Using the amount of yeast to control the speed of the process was a nice touch
I tried your yummie recipe today 😊 it didn't work out as wonderful as your pizza did. My dough was and stayed too sticky and didn't become stronger after all. It was little bit hard to handle, although I'm not a beginner.
Even using a preheated baking stone and a baking tray it had no crust underneath.
I made three different versions of toppings on one tray: salami/pineapple, ham/pineapple/diced onions and tuna/onions. Even if it didn't work out perfect it tasted good.
Next time I know how to make it better. But thanks for showing us your Video!! It's definetly worth a try!! 👍😋😋😋
Greetings from Bochum/Germany,
Karin 🙋♀️😊
Hey Karin, try reducing the amount of water int eh dough next time, I think that will do the trick :)
That CRUNCH when you bite into it made my mouth water!
Pizza sounds so good. I love what that cast iron pan does for a crispy crust. Looks really good.
Absolutely great pizza! Skipped the preferment and used 48 hour fed starter. Wonderful. We did one cheese, very good but put italisn sausage on the other, fantastic. Yhanks!
You're welcome, this is our family favourite way of making pizza
Dang that table you use is nice! Need to get one myself :O
This looks great! I may have to unsub over the pineapple, that's heresy. But the process looks wonderful!
HAHAHA, I've been waiting for that one Matthew
Looks absolutely delicious!! Will definetly try your recipe!! Thanks for showing and sharing 🙋♀️🥰
Cheers Karin :)
Thank you for this!
🙄 (I'm pretending I didn't see the pineapple.)
I took a slice around to the guy with the local coffee shop after filming this. He didn't seem too appreciative of the pineapple either lol
My 97 years old mom loves any toppings pizza as long as long as there is pineapple on it and loaded. 😋
She's got good taste Becky :)
@@CulinaryExploration made the pizza tonight, love the lacy cheesy edges and the bottom crust. I used a 13" x 9" cast iron pan, did not put on stone, took about 22 mins. Dough was very sticky and pizza did not rise high like yours, nevertheless, is still delicious. Thank you so much.
I will try this out. It sound yummy, but I may add herbs & garlic to the dough, like I have been doing for years. It would make a good calzone dough too.
I normally make a focaccia bread dough for pizza & calzone, adding 1 heaping tsp of garlic powder & 2 heaping tsp of Italian herbs mixture when making the dough. Fresh garlic seems to disappear in the dough flavor-wise, the powder does not. I also bake the dough until golden at a lower temp- 350°F/176°C & then bring it out to cool. THEN I put on the sauce, cheese(s) and toppings. I then finish baking the pizza at the same lower temps. I found the dough cooks thoroughly without a gooey undercooked top of dough under the sauce & toppings & the bottom is nicely crusty golden brown. It may be cooking with a gas oven, but pizza will not cook properly at the higher temps with toppings for me, pizza-stone or not. I have been making pizza for 40 yrs now my current way with full success after years of gooey pizza dough when I first started making our own pizza at home.
Can I replace the preferment with more discard? Or even active sourdough starter? I have a bunch of discard that needs to be used up stat.
I'd try replacing it with active starter, I haven't tried it but it sounds good in theory. Don't swap it for extra discard as you won't get much rise.
I love this pizza. I have sourdough and ain’t afraid to use it. I am making this tomorrow, thanks ❤
Let me know what you think Debbie :)
@@CulinaryExploration it’s so good, I can eat this all day.
@@debbieemes5580 That's definitely one problem lol - pleased you enjoyed it :)
@@CulinaryExploration thanks.
Even better then I had hoped!
Beautiful Pizza, Sir!!!!
Phillip sacrilege, lol, pineapple noooooooo
I noticed you always do a bulk fermentation where you let the dough rise by about 100% and then shape it. However I know in the pizza world, we try to shape the dough balls before any significant rise happens, doing things like using cold water and only utilizing 15-20 minute rest periods - just enough to make the dough easier to handle. So essentially a very short bulk ferment but long proof. I wonder how these differences end up changing the final product.
Why do you need yeast if you use sourdough?
Thanks!
Cheers Bud! Hope you enjoy the pizza :)
Can I leave out the instant yeast?
❤
Made this last night. Turned out super well as a grandma style on a half sheet pan. Light crispy crust. One thing to note perhaps is that my sheet pan does not sit flush on my baking steel due to minor warping, which is the same for two sheet pans from two different brands of decent quality (?). I took it out of the pan and put the pie directly on the steel to finish and it was crispy and so so good. Will make again for sure.
@2:23 how do you get all the extra dough off your hands? with water down the drain, or with a towel, or? curious
Use a small amount of flour on your hands and the dough rubs right off into the compost/trash bin
I've watched several videos on making pizza. I made one last night based on your use of mozzarella you show in this video. The product was delightful.
Awesome!
Fantastic looking (and sounding) pizza, Phil. I think you'll take some grief for adding pineapple 😃
Hope all's well with you? Hi from Dublin
Hey Graham, how have you been keeping? All is good here, I'm braced for the pineapple onslaught ;)
I thought they were kidding about the pineapple in the comments I read before I watched the video. Looks good though. Can't wait to try. Thanks for making the video.
LOL - Don't stress Justine, I think it works great with pineapple, but you can add your own combo :)
This looks amazing!
Cheers Katie :)
Thanks for the great video, Phil; and more so for the calculator. I have been trying to bake without commercial yeast at all, I have a family member that is allergic, so I will try this without the yeast and extend the proofing times. Being from Detroit it reminds me of our local pizza which is baked in steel pans. Packing the sides with cheese for a crispy edge is a Detroit trade mark. The only difference is that with Detroit style pizza the toppings go on first, then the cheese and the sauce is put in strips on the top; often after baking. This allows for a longer bake without burning the toppings.
Hey Mark, I'm pleased you are finding the calculator useful, I've been using it today to play around with a bagel recipe. Instead of using the pre-ferment, substitute it for some active sourdough levain, the same quantity should do the trick. I haven't tried it but it should work just fine. You can go down the Detroit route, this base will work perfectly for that pizza. ATB. Phil
hi.. what is room temperature?.........or what is the ideal room temperature (for this recipe) please?
Hey, my kitchen temp was 24C, the times, temps and baking schedule are detailed in the recipe blog linked in the description. Let me know how you get on
This is one of the best pizza's I've ever had!
I’m really pleased you enjoyed it, did you add any other toppings?
@@CulinaryExploration yes, I put pepperoni on half and cheese and parsley sausage and caramelized onions. Thank you!
Its also always a pleasure when you follow directions and they actually come out the way it is demonstrated.
Thank you for this! I wonder how to make it if I don't have any yeast. Preferment 1:1:1 overnight maybe?
Why not give it a go Diana, it sounds good in theory :)
@@CulinaryExploration :)
Great video, hey why not start some kind of seminars - paid of course? I would be interested :) ! I mean youtube videos can help a lot but you get the information kinda fragmented and miss the science behind all these. I would prefer a structured A->Z way