How to Make a Cold Fermented Cheesy Onion Stuffed Pizza Pie
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- Опубликовано: 27 фев 2024
- It was going to be a cold weekend and I wanted something soft, bouncy, cheesy to warm up my belly. This pizza pie is exactly what the doctor ordered. A light open-crumbed dough filled with caramelized onions and mozzarella, and topped with some more cheese for good measure.
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Хобби
📖 Find the written recipe in the link below the video.
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How much oil did you put in the dough total? I see oil bread, with cheese and onions. Not pizza.
The written recipe has the oil mixed in with the wet ingredients before adding the flour.
This was an outstanding bake with superb results. I plan to make a breakfast version the next time, using soft scrambled eggs, sausage, cheese, etc., and will bring to the office to share.
Hi everyone, Charlie has 204K subscribers 🤩 - let's help him reach 300K by the end of the year. Please continue to share your bakes with family, friends and colleagues and share photos on social media (and links to Charlie's YT), asking your followers to subscribe to his channel. He has shared so many different and unique baking videos - it's the least we can do. It only takes "ONE" post to go viral..... 🏆
I don't know that scrambled eggs will do well in baking temps.
@@giyengar I was thinking that if they are "soft-cooked" scrambled eggs, the cheese can melt into it and the eggs will tighten up - like baking a fritata?
@@Jeepy2-LoveToBake hey, worth a try! My guess is they will get rubbery but there’s only one way to know for sure.
@@giyengar Will report back when I eventually make the Breakfast Stuffed Pizza 👍
reading your comments every week brings me so much joy! also, I’m downright envious of your coworkers getting Charlie’s awesome recipes brought into work! cheers :-)
I've baked something similar using a lower hydration bread, rolling it like a roulade and shaping it like a bread. Usually I use red onions and thyme for the compote and add a pinch of sugar and a splash of Balsamico.
To speed up the onion process, first add some water and cook till it evaporates. Then add olive oil and fry at medium heat until done. This brings the time for a dark brown onion compote down to around 35-45 minutes.
The attention to detail by measuring the tray is a nice touch.
I made this Charlie! Big hit. Thank you.
Another lovely bake. 👍
You demolished the whole thing? 😆
That is an achievement too.
😅
Hey Mr Baker, February is almost over, but if I may make a request for next year, I would suggest Semla from Sweden. It's a sort of sweet cardamom semi-brioche-bun, filled with a milky almond paste, whipped cream and sprinkled with powder sugar.
Traditionally eaten for 'fat tuesday' though people eat it trough all of February.
I'll add them to my list 😎
Wow! That dough was so soft and loose, it reminded me of that bufalo milk mozzarella. The kind where they have the curd in a hot bath of whey and they stretch the curds up and in, just like your coil technique. Very beautiful bread Charles
Cheers
Oh I actively have some caramelized onions in the fridge, this is SUPER tempting! Could manage an even slower ferment for more thorough flavor since I'm running sourdough!
omg I recently wanted to get into bread making again and I found your channel a few years ago. But completely forgot your name. I finally found it again and am so happy
Welcome back! 😎
@@ChainBaker thank you!
Adding this one to my rotation for sure! Pizza is my 9 year old's favorite food, so we have it at least once a week.
Make a video on Margarine effect on dough please, Thanks!
Love this! Love pizza! 💕
I've made Chicago style pan pizza (no second top), Focaccia, Stromboli and Calzone - pies and sheet cakes with filling in between the batter. And while most here have fillings, nothing quite like this wonderful looking pizza pie. The filling here reminds me of a French onion tart somehow. This looks very good.
The secret to quickly caramelizing onions is to add a little baking soda. It's magic.
Love it!
As always.
You never cease to amaze.. 🎉
The written recipe calls for adding the olive oil directly to the mixture for making the dough. The video says not to add the olive oil to the dough, but to place the oil in the bowl and place the mixed dough into the oil for resting, folding etc.
I followed the video- but it was confusing at first.
The dough was an oily blob. I decided to line pan with parchment paper- totally unnecessary. And a real struggle getting the bottom layer to smooth out. The “pizza” looked like one hot mess going into the oven
But turned out beautifully. Light, airy and puffy. I can see this could make a great muffuletta style sandwich. Thanks Baker Chainbaker! Btw for Americans like me by the term “baking tray” a standard 13x9x2 metal nonstick baking pan is perfect. Just divide the dough into 2 pieces as Baker says in passing- it will fill in the pan and rise like a champ!
I'm glad it worked out! My bad on the written recipe. I will edit it as soon as I can. Cheers for letting me know ✌️
Enjoying this pizza for dinner - I made two as per the recipe (except for the onions) and filled them with pepperoni on one side and sauteed mushrooms/shallots on the other. The lightly crunchy oily bottom crust -OMG!! As Charlie mentioned, it is the bread that is the star of the show, the filling and topping make it even better!!!The bread is so wonderful, soft, fluffy, (I’m at a loss of descriptors) and holds the filling perfectly. (#316) Photos have been posted.
My next bake was actually gonna be your pizza e mortazza but cold fermented but since you put this out, I'll just follow this instead!
That looks so good. Now I know what I’m making next.
Try Brazilian pão de queijo one of my favorite recipes
I was planning on making your cheese and pizza recipe again this weekend since it was such a huge hit before, but I'm *absolutely* making this instead! I have more than enough onions for it lol.
Jeez another recipe that my wife will make me to bake for sure... Few more and instead of walking she will be rolling XD As for me tea spoon of honey will surely give it a better crust ;)
And another topic to consider. I do have pizza stone but still no Dutch Oven but there are few heat-resistant dishes in my collection. I've seen somewhere people bake bread on those stones and cover them up with those dishes.
Oh my goodness, that looks amazing! I definitely need to make this one.
Omg do more cheese thing!! Thanks for the video again! ❤
Love this idea of bread making. Definitely will try it with sweet and savoury fillings
You had to skip dinner only THAT night? Bro, your metabolism is good! 😂
😅
Hey! Love your videos. Its really gotten me in to baking. I’d love to see your take on a Bolillo recipe! Don’t know if you’ve tried that yet or something similar.
I'll add it to my future projects list ✌️
Perfect ❤ as always, you share delicious recipes 😊
Now I am hungry again...
yummm
Anytime I hear pizza and how to? I’m in. I’ve got 24 hour poolish in my fridge right now to make 72 hour dough. This definitely will be made next.
Looks delicious 😋. I see you have the same problem as I do. Cold cupboards! My olive oil starts to semi solidify and won't pour properly. Think I'll make this instead of takeaway tomorrow night.
Charlie, you didn't use the tomato sauce in the video, correct? You refer to it in the "description" and also in the written recipe. I think a thin layer of sauce would be a great idea.
I think I was planning to make it with a sauce but then changed my mind and forgot to edit it out 😅 Yeah it would go well with this recipe no doubt! :)
@@ChainBaker Thanks for confirming - the dough has been in the fridge since last night - Stuffed pizza pie for dinner tonight 🍕
@LanSmith-LovetoBake that sounds like a great dinner! I think I was having mine for breakfast that time 😅
@@ChainBaker Isn't pizza one of those foods perfect at anytime of the day, hot or cold?
Olive oil is expensive in my part. Is this possible with melted margarine? Canola oil or sunflower oil perhaps?
Sunflower would probably be the best option. I would reduce the amount though.
Bread 👍
Oh yes, I can already see this filled with lots of mushrooms (sliced and sautéed until slightly dry). I can hardly wait! I did make the Pizza e Mortazza - ruclips.net/video/BGAzaA6sbKU/видео.html - it was delicious with such a crispy crust. Thanks for sharing this recipe!!
Nice. Never heard of that one. Then again I hadn't heard of Detroit style pizza and it's a favourite
@@vaazig The first time I made Detroit style pizza, I used ChainBaker's Focaccia recipe for the dough - it turned out fantastic! I ordered authentic Brick cheese from Wisconsin.
@@Jeepy2-LoveToBake What's brick cheese like?
@@vaazig it is quite wonderful - it is the key ingredient for Detroit pizza (along with Old World style pepperoni) as it caramelizes along the edge of the deep dish pan and the Lloyds Pizza pan that Charlie uses are the perfect pan with which to bake them.
@@Jeepy2-LoveToBake I wonder if Gavin Weber, the cheese man, has a recipe on his channel.