PIZZA STARTER KIT (6 Tools To Make Pro Level Pizza at Home)
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- Опубликовано: 4 июн 2024
- Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at bespokepost.com/lagerstrom20 and use promo code LAGERSTROM20 at checkout! In this video I'll show you the 6 kitchen tools that are essential to make great pizza at home.
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🍕ESSENTIAL PIZZA TOOLS🍕
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LID/PIZZA PAN: amzn.to/3J43QCx
STURDY SPOON: amzn.to/39EccnT
ESCALI DIGITAL SCALE: amzn.to/3vTBjfs
4-CUP PROOFING CONTAINERS: amzn.to/3O2SSjj
14" LOADING PEEL: shrsl.com/32y9y
9" TURNING PEEL: amzn.to/3n5KSCh
PIZZA STEEL: amzn.to/3elVdF9
Check out Union Loafers here: www.unionloafers.com/
CHAPTERS:
0:00 Intro & why I’m telling you about this
0:42 The mixing setup
2:53 Why you should weigh your ingredients for good pizza!
4:00 Essential proofing bowls
5:29 The first peel
6:10 Bespoke Post (ad)
7:17 The second peel
8:46 The pizza tool I wouldn’t make pizza without
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#pizza #pizzatools #homemadepizza 
Хобби
Get 20% off your first monthly box when you sign up at bespokepost.com/lagerstrom20 and use promo code LAGERSTROM20 at checkout.
hey brian are you going to make a shepherd's/cottage pie video
Hey Brian, please do a video on how to make good gluten-free bread
@brianlangerstrom bri
as someone from the uk
i would like to thank you on behalf of Britain for using GRAMS i hate american recipes because its soo hard to convert uk cups are different to US n its just ....😮💨 but thankfully you use grams
Bri, why do you keep black rice vinegar in the fridge? Does if have to be refrigged?
I haven't finished watching this yet, but buying a digital scale has been a GAME changer for me (even as someone who has never handmade a pizza). Even if you have no interest in making pizza, if you like to cook - get one. Another benefit is less measuring vessels to wash!
Agree to agree
Yep a scale is a must for anyone who spends any amount of time scratch making things in the kitchen. measuring cups are just way too inaccurate. Proper scales, thermometers, and timers I find are what most home kitchens are lacking to make your home cooking consistent. People just think it's easy to do without them. But the difference they can make in the finer finished product can be huge.
You are so right! I switched over a few years ago and have converted many older recipes to grams. SO MUCH EASIER! Cole slaw mix? No time, and other than the jar for the dressing, no dishes to wash!
Absolute must. Being precise and removing the variables appeals to the scientist in me and works wonders in the kitchen.
I've used one for donkey's years,far more accurate,
This video was a great primer for people new to the channel! That said, I haven’t had the need to experiment after using your 1 hour pizza recipe. It’s a massive crowd pleaser, simple enough my 4 year old daughter can help me make it, and takes..1 hour!
I'm really glad to hear that. It has become a go-to for me as well. Just too easy not to make it often.
Amazing! Glad you found that recipe
Kinda same! I keep using the baking paper technique but with 48h dough. Maybe one of these days I'll find the motivation to stretch the pizza by hand but I doubt it. The baking paper works so well! Thanks for another great video!
@@Morhua1 that’s a great idea! I’m going to try this myself!
You rule dude! I’ve made a ton of your recipes over the past year and a half. All your vids are educational and super simple to follow. 🍻🤘
You’re the pizza king, dude. Nobody has made more videos on the different styles than you.
check my channel out :)
Clearly you haven't watched Vito Iacopelli lol.
@@LocrianDorian I have and Vito pretty much only makes Neapolitan style pizza. When he tried to do NY, he failed badly. Bryan has made a video on more STYLES of pizza than anyone else on YT
I can happily say Bri's pizza dough recipe is the best and easiest one ive ever tried. Ive made it several times by hand and it comes out perfect everytime. Bri knows his pizzzzzzza guys!
You have no idea how much I appreciate your pizza videos. I was born and raised in NJ so I had an entire lifetime of NJ & NY pizza but I moved to Idaho so you can imagine how bleak the pizza situation is here 😪. Your pizza recipes have helped me make great pizza at home. Thank you 💛
Awesome, thanks Bri. Very generous of you to share this (well researched and tested) knowledge and insight.
Good information about bowl material affecting temperature and rise times.
Love the educational style! Thanks so much for breaking it down!
Thank you for this Bri! Been scratching my head looking for a quality pizza steel and to have this one listed as your recommendation helps me out so much!
that's a nice video nice job, Quick suggestion you missed the most important one witch is the spatula after all nice video :)
Hi Vito! Making the mascarpone, Nutella dessert pizza TONIGHT using your Neapolitan Next Level recipe. Brian's Jersey Tomato pie dough recipe is awesome for the home oven. Best of Luck with the birth of your son! Ciao!
It's getting warm in the UK right now and I plan to get out the Ooni this weekend.
There you go again with the perfectly timed recipes 🌞🥳
Just last week I started making pizzas at home because of your 1 dough 3 pizzas recipe! I can't believe how well they're turning out! Your videos are amazing, so easy to follow, thank you ☮
My husband and I LOVE your recipes and how informational and entertaining your videos are. I love the further breakdown you did on the science in this video.
GRAMS!!!! Totally agree. I started using a scale about a year ago and its been fantastic.
I also converted my entire woodwoorking business over to metric. best decision ever.
Thank you BL. You cook all the food I love and show me how. Another awesome video! I've got all the toys you mentioned except the second peel, but I have been thinking I need one, and you hit the nail on the head as to why. I will check out that little one you use via your link.
The proper tools for anything makes for a better outcome. And PIZZA is an essential food group. I congratulate you Brian for sharing your knowledge with the rest of us. You make the learning curve muuuch shorter. Thank you.
I've made a bunch of pizzas using the recipes from this channel and all of them were perfect! Thank you!
Simple but brilliant!
That was a lot of great information. Thanks
Took your advice when we were in St Louis and hit up Union Loafers and had a great meal. Thanks for the recommendation and for all the other restaurants they suggested to us.
Love this type of video. Would love to see some on fermented breads or different flour types and their effect on a recipe.
Thanks for the breakdown, Bri.
Thanks for the clarification....now I get it...will save up for the right tools.
This is the one thing I'm gonna go for as my first time Pizza making! Thank you❤️
Ah! I'm so glad you talked about the pizza steel. I had been looking back at previous recipes and links to see if you had linked because it is so often in your oven even in non-za recipes. Thanks for talking about why it works too, that would have been my next question. Super video, thank you!
Bought two of those stainless bowls per your recommendation a while back and they've become absolutely essential kitchen items. A MUST for saucing wings like a pro.
I subbed the moment you explained your thought process behind using the same bowl every time you make dough. That's a such a good tip.
I use the The Original Danish Dough Whisk for mixing doughs. I find that it works really well.... Great video, thanks!
i have been using tongs and a sheet tray to unload like you recomended with the turning peel
Yesterday was our second "pizza day" with family over. I made up a bunch of cold-fermented dough (enough for a dozen small-medium pizzas), got a bunch of homemade sauce, shredded my own cheese mix (moz, gouda and parmesan), and made up a ton of different toppings. Everyone got to shape and make their own, though we really cut each of them enough for everyone to try each one. Tons of leftovers, but well worth it. Edit: For my own pizzas, I go straight on a pizza steel, but for everyone else I got some carbon steel non-stick pans. Having an oven with convection definitely helps. For yesterday I stuck an older pizza stone below and my good pizza steel above.
Man, this channel never disappoints! Thanks so much for sharing your knowledge with the world Bri!
The wooden peels are great for serving the cooked pizzas. Also I've been doing your NY style pizzas recipe a few times and used my stand mixer since i dont have a food processor. I just run it medium speed for like 4 mins, then continue.
The ooni oven is awesome, i get a lot of use from mine.
I am so excited to make my own first pizza this weekend after watching your vids, which I have been binging for a while now :) Thank you for all of them, much love from Australia :)
Thanks B: I am a big fan of the danish whisk for dough mixing. Cheers, Mark
You got me over my distain for baking I actually made bread a few times came out very very good.
An thermometer like you use has also been a game changer for me, especially withal any live fire ovens. It has its purposes outside of pizza too!
Hey Bri., when it comes to mixing almost any yeasted dough, I usually use the handle end of an old nylon coated spoon. That's all I find I need. The spoon was part of a set that was in the generation of utensils suitable for nonstick surfaces prior to silicone. Anyway, it works great to mass the dough.
Love my pizza steel too! I’d definitely add a cooling rack as well. Helps keep the crust from getting soggy while the pizza cools.
Yes, that one is HUGE!
Through watching your many pizza videos, I have collected all of this equipment -- except the turning peel. I'll get that soon. It's all super useful. Proper tools = better pizza.
Duuuude! The bag!! It. Is. Ingenious!
This is super useful. Thanks!
I actually made your nyc pizza this weekend and the dough/cheese combo were killer! working on improving my ability to get the dough thinner to get that perfect crust.
Absolutely love it, I have made nearly pizza you’ve dropped here and they are always incredible. Thanks Brian!
Thank you for trusting the recipes enough to try them for yourself
I definitely have to agree on the Pizza Steel. My girlfriend got me the one you use as a birthday present and I love it. It stays in the oven as a heat sink and a deck for both pizza and when I make bread. Boy does it get hot and hold the heat. Definitely NOT a unitasker for just making pizza, especially if you have a older/not so great oven. This sitting in the bottom will do wonders for your temp control.
Love watching your videos. Great quality, fantastic recipes and always entertaining. Thanks for the grams too!
Appreciate your transparency on sponsorship/revenue etc! Love your content Bri go make that money!
Oh man, thanks for the pro-tip about using the pyrex dishes for proofing. I had no idea that was why my dough was expanding so much
I tried this last weekend- I used a Yuengling Black and Tan, since that’s what I had handy. Made the dough a little darker, but worked out great! I used the sauce from Brian’s Sheet Pan Pizza 2 video, since I made that recipe too, and I really liked the sauce.
Anyway, made for a great dinner! Thanks Brian!
Just bought the pizza steel through your link thanks Bry!
Dude Brian thanks for the tips I also live in the Lou and love your channel, thanks for teaching us noobs how to cook (and by us I mean me and my friends and family) because we wouldn’t be anywhere, without your help! ❤
Great tips! Pizza has always intimidated me so I’ll have to give it a try again!
i hope this vid helps!
You're so great. Love watching you
Thanks for the video, Brian. Can't wait to order the pizza steel. Should be a massive improvement from the circular metal baking sheet I've been using.
Nice ulu! Never used one for pizza before.
Recently moved to a new area that doesn’t have any good pizzerias. Can’t wait to try this one out! Thanks for sharing your recipe 🍕🍕🍕
Great info. After selecting a dough receipt I could consistently make, I purchased the oven steel. I soon realized I needed a peel to properly brown the bottom. Still working on the perfect pizza. Forgot? I would suggest oven rack level. You mentioned 550 F temperature, and your many many pizza videos include the temp and make rack location. However, where to put the rack is key to getting the consistent color on top and bottom. Currently, my dough is 300g, 500F, bottom rack, in a 14" metal pan from Publix. Pies are consistent and yummy. Thanks for sharing
Been making pizzas for a lot of years at home and while I personally didn’t learn much from this vid, I think this is by FAR the best “making pizzas at home starter kit” I’ve ever seen on the Internet. If I had seen this video years ago, I would’ve progressed a lot faster.
I use parchment paper to make the sliding on and off easy and still get good spotting
awesome ty
I’m excited to try Union Loafers next time I come to the Lou… it’s an amazing town with so many places you don’t hear about until they’ve been around forever…
GREAT Video! I frickin' LOVE pizza and have watched a LOT of videos on the topic, but I have to say, you brought it all together in ONE video that covers what I need to know. I'd love to be able to buy a fancy pizza oven that heats to 700 degrees or whatever, but what I have, I have. I'm retired and there's no new purchases of any significance in my future. The peels I can probably handle, I already have the mixing set and even a stand mixer. One of the last purchases I was able to make while I was still working was a 550 degrees convection oven. I actually didn't know it went to 550 until I just checked it after watching your video! Love your content...
I’ve been on a HUGE binge watch of these videos lately, and I love them all! They’re all very informative and fun to watch!
Thanks!
Hai sir you're pizza its look so Delicious and great wow and you good for teaching, hahaha i hope i can't make my own pizza but i think its not hard to make own pizza right sir
A scale is absolutely the most important thing for me when baking. You can literally buy one for like $5, it won't be as well built and probably a little less accurate than the more expensive ones, but it's definitely worth buying something cheaper if you can't buy a $20 one.
$5?! Uh, sure...
Just ordered the pizza steel. I usually use a pizza stone or a cast iron pan. Can't wait for it to get here!
Been watching for a while always so helpful hope your life is going well brother ❤️
I also highly recommend parchment paper if your dough keeps sticking to the peel. Once the bottom is cooked enough you can remove the paper
Fan of your NeapolitanISH Pizza here. No mixer required and regardless of the things I forget to do while making it, it always comes out great. Thanks for the recipe, Bri. One possible addition to your list--a wire rack? When I remove my pizza from the oven I put it on a wire rack so the bottom of the pizza doesn't steam itself soft. After it cools a bit I move it to a wooden peel to cut it.
Good video. Agree with your selection of the steel (I use the same Artisan model) as well as the other tools - especially a scale that can measure in 0.1 gram increments. The only thing I would add (and you show it in your video) is a decent IR thermometer. I've seen too many people try to get by with a meat or cooking thermometer which is not very accurate for pizza. I'd also recommend keeping the the dough temperature below 70 (80 seemed high to me) which is another good use for the IR thermometer.
Thanks Brian, I use an edited version of the Neapolitan dough every week to make pizza here in the UK and it works really well (I'm using a Sage/Breville Pizzaiolo to bake them).
A useful hack for other UK viewers here looking for a good dough proving vessel is that there's a supermarket yoghurt brand here called The Collective (you can find them nationally here, they apparently started in New Zealand), and the used pots with their snap on lids work really well for the doughballs. Since re-use is better than recycling, I use these all the time for doughballs (and for toppings to keep them fresh) as the 230g-250g doughballs I aim for for, fit *perfectly*.
Hey Bri, you should do a followup vid on home pizza ovens and how results compare with regular oven with baking steel.
The universe really is speaking to me. I've been toying with the idea of making myself the friend group pizza guy but was wondering where to start. Thanks for this video!
I love the smell of bread baking! There is just something so comforting, when you walk in a house where there is a smell of fresh bread. 👍👍👍Обожаю запах выпечки! Есть что-то такое умиротворяющее, когда ходишь по дому, где пахнет свежим хлебом.👍👍👍
Very nice video! It would be great if you could offer the recipes in bakers percentages as well, as you know it's great for scalability, thanks!
Brian, just found your channel and I love all the pizza tips. Where do you get your plastic measuring cups/ immersion blender cups? They look very useful.
Oh man, I love my glass food container setup. Not as compact/space efficient as plastic offerings. But I know it's a buy it for life proposition and I won't ever have to deal with stained containers and/or BPA concerns. Add some mason jars in there for liquids and I'm set!
Thanks for another great video Brian. I've made several of your pizzas (Trenton dough is in the fridge now) and breads (on day 4 of the sourdough starter). Really appreciate all the content you provide! With regards to the baking steel. Are you typically using this when baking breads like the baguette, sourdoughs, etc. or would it cause the crust to cook too fast? Thanks!
Solid vid and recommendations.
I have a 1 inch thick pizza stone (18"x18" for those big NY style pies too) and I'm super happy with it (I think the company is California Pizza Stones). I have never needed to bake more than 3 pies back-to-back (big pies too means less pies to cook), but due to the thickness of the stone, the heat retention is really good and I have never needed to "recharge" between pies. It also transfers heat really well too, so much that I keep it on the bottom rack of my oven, where with my old 1/2 thick stone I use to have to lay on the floor of the oven to achieve similar results. I think a couple times I made garlic knots, then straight into 3 pies and had no problems. The bigger surface area is great for making a lot of knots as well.
My oven goes to 550. My stone on the bottom rack hits around 600, closer to 700 if I place it on the oven floor (which ends up cooking the bottom too quickly for a NY style). If I have it on the floor and prop my oven door open a crack, the heating element (electric oven) keeps going and the stone gets up to about 750. If I were to take it from there and move to under the broiler once heated, I can spike it to 800-ish for a couple minutes. It's great for Neapolitan style, but it's so much work to maintain temps that I don't bother anymore, and I just let it stay on the bottom rack for 16-18" NY style pizzas. I use bread flour as well which seems to handle the lower cooking temps much better than 00 flour (again, just for NY style). At some point I'll try all purpose, maybe one with a higher protein and see how that goes, but I haven't bothered to change my recipe in a long time as I have been super happy with it.
My only complaint is that the temp is inconsistent across the surface, but I'm pretty certain that is only due of the size of the stone and my crappy home oven, and for the most part it has little to no impact when making NY style.
A scale was the biggest improvement for me. I am a good amateur cook, but baking was always a challenge when going by volume. I think I got my first kitchen scale ~4 years ago. I do not bake often, but when I do, I am glad I made that small purchase.
Steel... I bought mine two years ago and it is a massive improvement over a stone. It really isn't close.
I have two cast iron pizza stones. They work wonderfully and I can do two pizzas at a time in the oven. These days I just use the one. Used to cook for over a dozen when we had our kids and foster kids.
At work I make everything in full sheet pans as I'm cooking for 250+ at the soup kitchen. A liquid crust is a Godsend in such circumstances and it's harder to cook bulk food that is delicious and doesn't scream institutional.
I upgraded to a steel recently and it’s an absolute game changer.
I got the steel after watching this channel and have no regrets! Actually I think I went with the 3/8 inch steel. But definitely a game changer!
I made your 1 hour pizza recipe on the weekend and it was so good! I tried to get a pizza steel but the ones I could afford here (in Australia) were all covered with a non stick coating which recommended a temp no higher than 220C and your recipe said to bake the pizza at 287C so that wasn’t going to work. In the end I went with a cast iron pizza tray (35cm) which I heated in the oven just like you did the steel and that didn’t have any heat restrictions so I could turn the oven right up. I’m thinking I might even try to turn it upside down next time to make it even easier to remove from the oven but the baking paper meant there was no sticking and I had the option of using the cast iron pizza tray at all. Maybe one day I’ll invest in a steel but they’re super expensive here and lots of them seem to have that non stick coating.
Thx for the videos. I’m new to your channel but I’m loving your recipes.
Super cool video Brian! Not a bad price total in the end if you consider the quality of pizzas to come.
Hi Brian, Thanks for the great video for us pizza newbies. I was wondering what your thoughts are on mixing/kneading the pizza dough in a food processor w/dough blade? Many videos make it look pretty simple and quick. Is there loss of dough quality vs. hand mixing/kneading? Love all your content!!! Thanks!
Loving all the nuanced discussions of various pizza styles and why they can all be enjoyable.
Do you have any experience with Tarte Flambée/Flammekueche? It's one of my favorite entries in the broader pizza family. I think you could translate a great method for home cooks with pizza steel/broiler or the home pizza oven.
Keep up the good work.
Pizza is love, pizza is life! Lets see what I need now.
Hey Bri!
I wish more recipes measured liquid in grams. And yeah, I need to upgrade to s steel, I've got and use everything else noted. Thanks for being one of my fav channels!
I'd love to see your take on 'pinsa romana' .
Union Loafers is soooo good!
been binge watching your videos for past few days and now i saw this video and i want to share few "hacks" for pizza stone/steel and few other tools mentioned in the video. what we do at home is to get the biggest and thickest pan that you have and put it upside down on the bottom of the oven, turn up the heat to max. while the oven is getting hot, i prepare pizza on a greased up baking paper. then slide it with paper on a plate (also turned upside down for easier sliding) then slide the baking paper with pizza on top of it on that hot preheated thick oven pan. my oven is much hotter in the back, so after 4-5min, i turn the baking paper for 180° and then bake it for another 3-4min. it's pretty easy after doing it few times because baking paper is pretty smooth and silky... also, i don't have those "pizza turners" so... also you have to do it as quickly as possible so the oven doesn't get too cold, but be careful not to burn yourself! i hope someone finds this useful haha
greetings from bosnia and herzegovina
Just found your channel. I don't know where you've been all my life. But you definitely got my subscription
Annnd now I own a turning peel lol. Great content as always!
hey Bri, i always thought turning peels were a load of unnecessary poppycock, but now im gonna buy one. what size turning peel is best for an ooni or any oven making pizzas roughly 11"? thanks
Enjoy your videos Brian
Thanks for these tips. We have a ceramic pizza stone that we don’t love. The steel version seems more effective. Do they also come in cast iron?
Thoughts on using an overturned cast iron skillet in lieu of a pizza steel? It's something I've been debating trying. I've used one the normal way in the past to make calzones to pretty good effect, but it was kinda awkward for making pizza because of the sides
THANKS :)