The #1 Method To Make Crispy Pizza (Works Every Time!)
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- Опубликовано: 2 окт 2024
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Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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A nice tip for the cheese; If you put the cheese in the freezer for 30 - 60 minutes, it will firm up enough to make grating it a lot easier. This works especially well for softer cheeses like mozzarella, and works for any application of grated cheese.
I think this is the best pizza channel on youtube
Real
Anything he researches becomes my go to for the ACTUAL authentic recipe.
Definitely. Would love more visits and reviews of pizza spots just for fun. But I love the pizza science
i feel like it's all gonna culminate in charlie opening up his first pizza place in a few years
Truth
Yesterday, I tried a similar method with a couple of improvements. I used a charcoal grill to cook the bottom while simultaneously using a propane torch to cook the top. It was by far the best pizza cooking method I have ever tried at home.
first thought I had too, to fix the top browning issue. Good to know it actually works. thx.
Another excellent video, Charlie. Thank you!
Thank you, I’m glad you enjoyed it!
I want you to know that I really appreciate these pizza videos , all the consistent time you are putting in to meticulously find a better result each and every time with at least one aspect of the pizza . I know many must feel this way , often , people share a video of pizza , and move on , you continue to learn and study and practice , to master a food favourite we all love that never gets enough effort put into mastering and sharing online , people just show you an average pizza and call it a day , think of their next burger video .
I appreciate all the research and development that is going into the dough , the flower , the hydration levels , the cooking techniques and variables , the cheese , the sauce , the fermentation , I mean , literally everything , you are breaking it down to a science while seeking out people who can potentially add to your tool belt and wisdom , which is such a nice experience finally on here .
you can find a million how to pizza videos , but you do not find someone with this level of dedication who understands how much love pizza has , and , we don't own fancy equipment most of us , or fancy homes , wood fire ovens , and here you are showing us how to cook in the oven , the grill , things we can do , even though I do not own a stone or metal , or anything , I can get a cheap screen and do the grill now , it is amazing , I also like to perfect things over and over constantly learning with a humble heart to improve . I will continue to follow this series and learn about everything I can to make high quality pizza at home my family can love and enjoy with me , thank you for sharing this all with us , it means a lot to many , that is the purpose and the beauty in cooking , to share and enjoy together all around the world , God gave us all this for a reason .
thank you , and if you agree , feel free to give a crispy like to let him know!
Thank you Charlie. You da best pizza channel on the RUclips.
Weird compliment incoming: I've been sick from food poisoning since a Memorial Day BBQ which has made it hard to eat, think about, or even look-at food... but I still watched this through happily! 😅
Haha I appreciate it, hope you feel better soon!
What do you think you ate that gave you food poisoning?
@heyguys1685
... No kidding!
But maybe it was "egg salad" or something, or "pasta" that had been out awhile...
Some foods are worse than others, so I was just kinda curious what happened.
This was the BEST tutorial I have ever watched and I have watched A LOT!!! Thanks
Thank you, that means a lot!
u should par bake it, then flip and assemble it on the other side to get a better bake on top
interesting idea for sure
I have cooked a lot of pizzas on a gas grill. My technique is elevating the stone to get it as reasonably close to the top of the lid as you can. This takes advantage of the convection much better. Preheat the stone until it's about 500* F surface temp on top with an IR thermometer. If you have 4 burners like I do keep the stone in the middle and bring the heat on the middle two to med or slightly higher and the outer two on high . I have got excellent results this way after a lot of trial and error. Outside humidity does make a difference in the way it cooks by the way.
As always, excellent, and timely as the outdoor temps here in front range CO are creeping above where my wife and I like running our oven full blast in our house which is not air conditioned. I've done steel on the grill (OK but hate lugging the thing around and we do use the grill for other things) and stones (OK but nothing special, as you point out no top heat so we end up having to fire up the broiler in our already hot kitchen) so the screen idea really sounds great, I have several and being able to assemble in the kitchen and then take out to the grill REALLY sounds like a winner. Thanks!
Revisitinga couple of days later, just did a margherita and it is indeed the crispiest ever, an outstanding variation which does keep the kitchen cool. This will be the springboard for a lot of this year's "pizza on a 95F day" adventures.
Maybe throw a pizza steel on the top rack right above the pizza. Or maybe use a torch on the crust and top to add a little more color when the pizza is done. Would be worth a try
I'll have to give this one a go. Fiance doesn't like me making pizza in the house during summer, feels like we're all in the oven. Grilling outside seems like viable good solution
Yeah that’s definitely another big advantage of the grill!
No top heat on the grill. Grill one side of the dough before topping the grilled side. Back on the grill and then finish under the broiler.
I used baking steel on the grill once, it was dummy hot. Screen looks like a cool choice.
Hey Charlie, I'm curious how this method would work out -- what if you used the griddle to "block" the direct heat, and then put a riser like a wire rack to raise the pizza screen up a bit. I would think having the griddle cold would be best, essentially cold griddle -> wire rack -> pizza screen -> pizza, and insert the whole thing into the grill. And with that you could probably leave all burners on, and also not have to check it as frequently
This channel is so underrated.
I found it when I got obsessed with making new york pizza and keep coming back.
Same!
😅p😂😊
110% agree!!
Disagree with this method. No top heat in grills and the top and side crusts are never properly browned. maybe brushing the crust with olive oil would help or finishing under the broiler in the oven.
I use the grill and a stone for the first five to six minutes and finish under the broiler for two minutes. I will try the direct flame method on the screen and finish under the broiler.
Your channel has saved me a ton of trial and error so, thank you for that! Have you ever tried making a pizza on a charcoal grill?
I saw the thumbnail and before realizing what I was clicking on thought "man, I wish he did a grilled pizza recipe" and voila... can't wait to try this. I know it's way outside your mission statement, but I wonder if you'd ever consider messing around with trying to make a King Arthur keto flour dough recipe that still produces decent pizza.
I also found the pizza screen was easier to use than a steel or a stone. Haven't tried it on my grill yet. Good idea!
Out of sheer laziness I tried putting my pizza on non-stick foil and… it worked great! Just build it on the non-stick foil, cut the foil to the pizza size, put it in the center of the grill and adjust the center burner as necessary. (Side burners are on full blast.)
Brushing the outer crust with olive oil might help it cook more, but I haven’t tried that yet.
You should try lightly coating your basil with olive oil, even though you aren't cooking it. Food-science-wise, the fat should help better convey the basil aromatics. It might be better to tear the basil in slightly smaller chunks than you're doing as well.
I've been considering using a screen in my Ooni to immediately start rotating and get an even rise on the crust, and then once the top looks good, transfer it a hot grill and keep the lid open and that will allow the bottom to get max crispy.
Thoughts?
I see a lot of disappointment in the future of those who own a grill in the $250-$500 price range. They just do not get hot enough for this type of cook. I’ve owned multiple Charbroils in my life and on full throttle they could not even come close to the heat of my buddy’s webber, or my current Napoleon
I bought the Costo Pizza Chef oven and it makes the best NY style pizza.
Custom settings 600F stone and 650F top burner. 6 minutes turn half way and you have a great pizza :)
its great because you can keep making pizza every 3 minutes. worth every penny!
I've been making your original pizzas in my smoker at 650F. nothing like some Applewood fired pizza...
my favorite method is steel + screen
the steel gets more of the leopard spotting than the screen alone
but the steel alone gets too hot and will burn the crust
the stone.. didn't even turn out good I hate using stones and will never use em again
I tried this tonight. I used a round pizza tray with the holes in it. The bottom burned before the top got crispy. Since I couldn't see how it was cooking, I think I opened the grill lid too often and lost a lot of heat. I may try again using a pizza stone or steel.
If you put the steel on the top rack of the grill over the pizza during the preheat, do you think the radiant heat would help cook the top?
That's what I was thinking too 🤔
Interesting idea I might try that.
Dude cracked the code. I never skip ads
Caveat with the pizza screens with charcoal grills.. if you have a RIPPING fire.. do NOT use thin pizza screens. They will 100% melt... don't ask me how I know.
If I may ask, about what temps are you getting on this grill? My grill actually has a thermostat in it so it'd be nice to know what what temp to set it to.
Great set up!
Man, love your videos! Very nicely done!
Thank you, I’m glad you like them!
Do I also need to change my shirt before I start kneading?
I actually reheat most pizza on the grill and feel it is superior. My grill is too hot to cook a normal pie on otherwise....
question. You mentioned before to not cook the sauce. You are the man with the knowledge. I just want to make a good disc at home. I bought the steel you advised and I'm looking to just make the most awersome NY pizza. Think I watched all your videos. If you can just tell me the best vid you have to get me started that would be awesome. I'm gonna get your course as soon as i can but I'd love to see it in action at your slice shop. I know that wont happen so I just want your best option for me to start. My wife worked in pizza for 14 years but she is no help since all they did was sheet the dough and build. I have no recipe but they do have a good zaa. thx if you can help. always looking forward to the new videos.
I only do my pizza on the grill. 500+ & on a stone with a 3 day cold ferment crust.
We don’t go out for pizza anymore.
How about a pellet smoker?
Hi, firstly I love your pizza videos!! Haven't made it to the rest yet.
Just one comment, which might just be my issue, but for me it seems like you talk non-stop which I find very tiring 🤷♂️. Maybe some short pauzes between sentences? Maybe some 1-3 second breathers between sentences possibly through the magic of editing? Again Maybe it's just my problem but I wanted to throw it out there.
Keep up the great information though!!!
I actually came across a method similar to this in my Ooni Koda 16. I would preheat the stone to get extremely hot then turn the oven down to very low. I threw in the 16” on a pizza screen. The bottom was nice and crunchy and the top cooked more like a normal NY pizza
Love the show… EXCEPT all the plastic you put in your food. Don’t put hot or warm tomatoe sauce in a plastic container. That big can your tomatoes came in is lined with plastic. By blending in the can you risk nicking the side of the can (plastic) into your food. These micro plastics are hormone disruptors and your body thinks they are estrogen. Just use glass or stainless steel so you don’t wake up one day with a great ideas about how your life would be better without a dingdong. 😂
Question, if you make enough for just one pizza, is the second kneeling, dividing and shaping portion necessary? Or can I leave it in the fridge until before I am ready to bake?
You had the broiler going at some points. Did you try having it on plus grill pizza to get crust and top heat?
Good tips! I've been using a steel on my grill for pizza and breads. I can get it hotter faster and maintain temps easily. Never considered the screen thingy. Would that work for pita bread as well?
Thank you for telling me about the pizza screen. My pizza stuck bad. Cheers 🍻
I might try this with my charcoal grill and with the lid closed. We'll see how it goes.
Made this tonight and was no doubt the crispiest bottom crust I’ve been able to achieve at home. Damnit, Charlie. You’re creating a monster!
I just use my stove and a non stick pan to crisp up the bottom of a slice. Works great for cold slices, just crisp up the bottom and transfer to the oven under the broiler for a minute. perfect slice everytime
Has anyone tried this with a flattop grill? Obviously the cover isn’t there wondering if there’s a work around!
made this pizza last night. turned out excellently. i have a torch that i was going to use to put direct heat on top in case it doesn't cook well but my grill got hot enough where that wasn't an issue. thanks charlie!
Is diastatic malt powder really necessary? Would dry malt extract be sufficient? I.e. do we really need the enzymes?
I do something similar to this with my pellet grill. You end up with that same crispiness but with an added wood fire smokey flavor benefit.
so why not use a stone for your pizza, like you mentioned if your already turning down your gas burners where the pizza is going... oh wait because yo wont get that lovely taste " its
gas"
Awesome video👍🏽 If I want to make this dough in my home oven or pizza oven, what temp should I cook at ?
Love your videos and the effort and time you put into them! At this point in your life, do you even eat anything other than pizza?
Nice! I've made a lot of pizza on the grill but always use my stone. I've tried my steel but the steel gets way too hot and burns the bottom in just a few mins. I'll have to try the screen method.
I've often wondered if it might be perfect to finish the pizza off in the oven with the top broiler. Just to get the top cooked more as well. I've been meaning to try a quick ~1-2min cook on the grill with the steel then transfer to the oven with top broiler to finish it off.
Maybe you could give that a go!
Yeah that sounds like it would be a good combination! I’ll have to try it out soon.
My thoughts exactly. I'd add that moving the rack in your oven to a slightly lower level than the highest, to prevent unwanted scorching when broiling. When doing pizza in my home oven I always start on a steel for about five minutes at max temp, with a sheet pan over top of it. This helps prevent the cheese from over browning, as I will then switch to the broiler for another 3 minutes or until done to my desired darkness. I usually leave the pizza on the steel, placed on the middle rack for the entire time.
@@NopeyMcNopeington That's pretty close to how I've been doing it more recently.
I have my steel on the second from bottom rack. Cook for 3-5 min depending on the type of pizza, then I move it to the second from the top rack where I have a pizza stone and switch to broil. Cooks for ~2min more. This allows me to get the shortest cook time in the oven because the lower the rack the hotter the steel will get, thus allowing the crust to bake rapidly.
My thinking with the grill/steel/oven broil combo is that I can likely shave another ~1min off the cook time. Only problem is that burning propane on the grill while also heating up the house with the oven in summer is pretty wasteful.
@@TheBrownSys I know what you mean, I try to not fire up my oven in the summer as well. But you only really need to preheat the broiler for a few minutes. You could certainly turn it on just before you throw your pizza on the grill, and you'd probably be good.
Anyway, I highly recommend the inverted sheet pan trick. It really makes a huge difference. If you remember after summer that is 😂
Are you also Jason Farmer on a different channel or am I having deja vu?
Nice! Never tried on grill but will certainly use this video as a guide.
8:57 why did I feel that sound effect in my spinal cord?
Man 100% burnt his mouth at the end 🤣
My dude, there is a better way. I have a DIY pizza steel that is 17 inches wide. I raise it up on fire bricks. Preheat the shit out of it to at least 450 on the underside measured with infrared thermometer, now this is basically a low power Ooni. Pizza on screen, but rotate every two minutes. Pizza done in 6-7. This is my summer technique. During winter, I use the same steel at 600°F in kitchen oven,
I have a DIY pizza steel too. It's awesome
Did you think of using a grill gun to finish the top of the pizza?
Charlie, where'd you get those tray covers?
@charlie you gotta do New Haven next man
Crank up that rotisserie burner, foil the warming rack. I do this because i don't have a dedicated pizza oven and works really well.
Hey Charlie! I’ve visiting Cleveland here in a couple weeks. Where are your favorite pizza places besides your own?
Honestly there’s not a ton of great pizza in Cleveland unfortunately, but I think the best are Il Rione for NY/NJ Style, and Vero for Neapolitan style!
Shout out to Best Pizza. Respect
Love your videos, especially the pizza ones. I've been wondering have you ever looked into preferments like biga and poolish for pizza dough?
Steve Portnoy checking in...
fantastic as always Charlie! I have been trying for months to do something similar using fire bricks on the sides with a steel on top to try to get that top heat and even get a neopolitan style going.. I'd love to see if you can give that a try and post a video! I'm wondering about whether the screen for the bottom would be best or the stone that I've been using. Anywho, give it a go Charlie!
Every time you show the blackened base with the negative voiceover, I yelled, audibly, at my screen, that it looked way better than "the good one". Haha. Each to their own, but that "burnt" one looked (literal) fire for me.
Hi, thanks for another great, detailed video. You have a sheet pan with a plastic lid, can you tell me the brand.
I've gone stainless steel for grill griddles. I found that while carbon steel works great, it tends to get hot enough for pyrolysis and in the morning after cooling off it's already rusted
MY mom would do this deep dish style, and with pork/venison sausage🤌
best pizza white slice is lit, add a ricotta, spritz of lemon and some basil. i've paid tribute.
Think you can make some.sourdough versions?
Can you make di fara pizza?
Broke
Which Coyote grill is that?
Second so close
No one EVER has *ever* put forth this much effort, time, and research into making pizzas. It shows as well, he's dropping some serious knowledge on us!
I actually did something like this last year. Before I transitioned to a pizza steel, I was using a pizza stone. It wouldn’t crisp up enough on the bottom so I tried baking it for 90% cooking time (or thereabouts) on the stone then I transferred the pizza to my bbq to finish it off on the bottom. It worked wonders and crisped it up like nothing else!
first
Hi Charlie, sorry to ask the wrong question on this channel. Are you still living on covered call writing? I have been doing covered calls for a few months now and just want to hear from someone who has been doing it.
👎
hope the dough calculator works better than the download link! (which downloads a pic of make copy image)
🤣🤣🤣🤣🤣