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MY BEST SICILIAN PAN PIZZA RECIPE 

Kitchen & Craft
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The best Sicilian pan pizza I've ever made uses this method. It's a simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. This pan pizza dough ferments and proofs at room temperature so there's no refrigeration needed!
Do you have a different size sheet pan? Here's an easy explanation on how to scale this recipe:
1- Determine the size of your pan in square inches (cm if metric) by multiplying the length and width. For example, a standard 13x18" sheet pan is 234 square inches.
2- I use a 14"x14" pan for this recipe, which is 196 square inches. Divide the 234 by 196 and you'll get 1.19 or 119%. Now you know that the 13x18" sheet pan is 19% larger than my 14x14" pan.
3- In this scenario, just increase the measurement for each ingredient by 19%. For example, the flour measurement in the Biga is 265g. 265 x 1.19 = 315g.
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SICILIAN PAN PIZZA DOUGH RECIPE
(makes 1 dough ball for 14"x14" pan)
BIGA PREFERMENT (about 50% hydration)
All-Purpose Flour, 265g or 9.33oz. | 100%
Water, 135g or 4.75oz. | 50.9%
Instant Yeast, .375g or 1/8 tsp. | 0.14%
FINAL DOUGH (Biga is 50% of dough, final hydration is 68%)
All-Purpose Flour, 215g or 7.67oz. | 100%
water, 185g or 6.5oz. | 86%
salt, 15g or 0.5oz. | 7%
Instant Yeast, .375g or 1/8 tsp. | 0.17%
Biga, one each
SICILIAN PAN PIZZA SAUCE RECIPE
Extra Virgin Olive Oil, 28g or 1oz.
Garlic, 18g or 0.67oz. (about 5 cloves)
Fresh Oregano, 2g or 2 tsp.
Tomato Paste, 14g or 0.5oz.
San Marzano Tomatoes, 794g or 28oz.
Sea Salt, 8g or 0.25oz.
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MY KITCHEN EQUIPMENT (Affiliate Links)
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
Ooni Koda 16 - amzn.to/3uz9y9P
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
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Ooni Turning Peel - amzn.to/3BGj0fR
Pi Pizza Oven by Solo Stove - amzn.to/3BixO3U
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Pizza Dough Containers - amzn.to/2UX8A9c
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Wilton 8" Springform Pan - amzn.to/3rRhPDB
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
Benriner Mandolin - amzn.to/3nIopJP
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
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TIMESTAMPS
Intro - 00:00
Mix the Biga Preferment - 00:14
Mixing the Final Dough - 01:41
Spreading the Dough in the Pan - 03:42
Make the Pizza Sauce - 05:39
Topping the Pizza - 07:38
Baking the Pizza & Results - 10:08
#pizza #kitchenandcraft #cookingshow
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9 июл 2024

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Комментарии : 296   
@vitoiacopelli
@vitoiacopelli 3 года назад
very nice i will love to know where did you learn this way how to make the biga (just curious) :) then i love the pizza how it come out
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Ciao Vito! I appreciate the compliment. That means a lot coming from you. The discussion boards at pizzamaking.com have been very helpful to me in regards to dough/preferment science. When I have questions, this is where I start. Are you familiar with the site?
@dsantos8066
@dsantos8066 3 года назад
You two are my pizza inspiration! So awesome to see real recognizing real here. Great stuff Tim, I'm a new subscriber and really enjoying the content.
@bobby_4747
@bobby_4747 3 года назад
If you and Vito did a video together, the pizza universe would explode 😂
@CANADIANPIZZALOVER
@CANADIANPIZZALOVER Год назад
First time on your site and I'm very impressed with the excitement you exude and your finished product. As Vito Iacopelli would always say..."TAKE A LOOK" I did and now hooked. Thank you Michael Ontario,Canada
@JS-uz8xp
@JS-uz8xp Год назад
@@KitchenCraftFood perhaps Vito was looking for some credit here. Pretty similar methods you share
@jimday6244
@jimday6244 3 года назад
Great dough work. I learned something!
@mgarwatoski
@mgarwatoski 2 года назад
Love your channel and share your recipes with many family members. After watching all your pizza videos I ordered the entire Lloyds selection of pans; two sized Detroit, grammas, Sicilian and bar pizza.
@nmbr6kid
@nmbr6kid 2 года назад
This is what I have been looking for!!! Thank you 😊
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Happy to share. Thanks for watching!
@etherdog
@etherdog 3 года назад
I appreciate hearing your rationale for why the cheese slices go down first, Tim. Gonna start my biga tonight!
@derryXDINES
@derryXDINES 3 года назад
That dough looks incredible. I like how this pizza goes with the sliced cheese on bottom. Very classic! Nice work.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thank you! Truly appreciated!
@TheBlackEternalWings
@TheBlackEternalWings 3 года назад
I've been following since your partner video with Ethan (or Cook with an E at the time) and arguably one of my favorite things about your videos, besides your chill and composed demeanor, is that you actually show yourself taking the first bite of whatever you've made and showcasing your immediate reaction. It just adds a great personal touch.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thank you so much! I truly appreciate you support!
@cheesuscrust864
@cheesuscrust864 Год назад
that looks insanely good !
@95cv95
@95cv95 3 года назад
Another great one the family really enjoyed it.
@lostmykeysagain
@lostmykeysagain 7 месяцев назад
Excellent explanation of how to this pie!!!
@Rush-ld2qr
@Rush-ld2qr Год назад
Really great instruction! You have a wonderful channel! Love your recipes & videos! Much respect to you sir!
@KitchenCraftFood
@KitchenCraftFood Год назад
Thank you so much! I really appreciate it. Thanks for taking the time to get our some of my work.
@PeterDedulle
@PeterDedulle 7 месяцев назад
Looks Great!
@maloryfunction2260
@maloryfunction2260 3 года назад
Can't belive how small your channel is for such a high production quality Here before you really blow up!
@richsmith6810
@richsmith6810 3 года назад
You are a great host and make some Brilliant stuff on here! Great work!
@KitchenCraftFood
@KitchenCraftFood 3 года назад
I very much appreciate that! Thank you!
@p.k.3009
@p.k.3009 3 года назад
Great lookin Pizza! Nice job!!
@RoboSlickProductions
@RoboSlickProductions 3 года назад
new viewer - love the enthusiasm, easy sub
@robertfalkenstein6573
@robertfalkenstein6573 3 года назад
I appreciate the math lesson. I struggle with dough calculators but your simple method is a great help. I was using a 13x18 but they are tricky getting into a 16" box. I bought 16x16 pan and now I can multiply by .13
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Glad it helped Robert!
@ziggybongwater7915
@ziggybongwater7915 Год назад
That is a nice pie, and what I love about sicilian is you can really great creative with a cooked sauce. I've been using chef johns for my chicago deep dish but your sauce will definitely be on my next sicilian and chicago
@weiwei7556
@weiwei7556 3 года назад
Thanks for sharing the recipe. I made my first pizza in my life and it turned out great! I used fresh tomato mixed with tomato purée to make the sauce. It’s delicious!
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Sounds great!
@coconutcake08
@coconutcake08 3 года назад
looks delicious!
@roberttillotson6861
@roberttillotson6861 2 года назад
You’re amazing at details and process
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Thanks so much. I really appreciate that!
@anthonymarocco955
@anthonymarocco955 2 года назад
You Killed This!
@patriciaharris426
@patriciaharris426 Год назад
this was just what I was searching for Delicious
@EricThompson-gs9ce
@EricThompson-gs9ce 3 года назад
focaccia pizza is great deep dish. The biga makes that crust taste amazing.
@jamesmicca
@jamesmicca 11 месяцев назад
Bravo. Nicely done
@matthewhorvatin4246
@matthewhorvatin4246 3 года назад
Hello from Toronto, Canada! Nice job with this pie - looks incredible. Definitely copping a Lloyd Pan to make this.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Welcome to the channel! Yeah, the pre-seasoned Lloyd pans make it so easy.
@WTAE1982
@WTAE1982 3 года назад
You're killing me man. That pizza looks amazing. I just bought a LloydPans, because I HAVE to make this. Keep them coming.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks man! Doing my best!
@Finn959
@Finn959 3 года назад
These are non stick right?
@saurabhchougule9483
@saurabhchougule9483 3 года назад
Wow, video production quality reaching new heights ! Great recipe as we've come to expect from you.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Wow, thank you!
@NormReitzel
@NormReitzel 2 года назад
Haven't ha Sicilian style pizza since I moved to Texas 0 years ago fo a job. I saw this and thought YUM!!! Though I would ad onions and ell peppers an mushrooms (cunhy veggies) and most importnt of ll, anchovies. Gotta make it befiore he Holidays. Thanks!!!!
@turtlepowersf
@turtlepowersf 3 года назад
That looks like a professional looking pie, made at home. I'm about to invest in some Lloyd's pans now. Just need to figure out my thin crust recipe, too.
@jackiewalsh6678
@jackiewalsh6678 2 года назад
Made this tonight and it was delicious! First attempt and surprised myself how easy it was if you follow step by step! Used my new Lloyd pan as well! Will be making this over and over again....
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Awesome. Glad to hear it!
@maryjeanfasoli
@maryjeanfasoli Год назад
Looks delicious! I haven't tried the sauce on the cheese yet. I'm going to try that.
@jackiewalsh6678
@jackiewalsh6678 2 года назад
Looks great! Giving it a try tomorrow with my new Lloyd Pizza pan!
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Nice! Hope you enjoyed the pizza.
@jimsjacob
@jimsjacob 3 года назад
Well, I tried this recipe and it was AWESOME!! I modified it a bit and added kalamata olives because I think the sharp taste of the olives enhances the flavor. It was sooo good. I will reduce the crust amounts on the next one because the thinner side of the pizza was crispier and had a bit more flavor. Really good food! Side note, I started the dough with my sourdough starter for the biga and then added commercial yeast when I added the remaining flour, water and salt.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Olives were a nice addition, and I like how you used a starter for the biga. Nicely done!
@hbkajk145
@hbkajk145 3 года назад
I love white Sicilian pizza with onion slices. I am going to try to make one with your recipe. Thank you.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Hope you enjoy!
@monkabuda
@monkabuda 8 месяцев назад
Great looking pizza! This is almost exactly like the Detroit style pizza I make. Looks delicious!
@grahamolson6685
@grahamolson6685 2 года назад
Really love the channel-are those big maple(?) boards you work on inside and outside something you’ve made or bought? Remodeling and making the wishlist…
@BlackJesus8463
@BlackJesus8463 6 месяцев назад
nice!
@nickdottavio7374
@nickdottavio7374 3 года назад
I really thought you did a great job explaining how and why you created your pizza recipe.I will try your method soon.Do you have a recipe for a NY style Pizza for cooking it in a regular home oven?Thanks Nick
@robpizzuti1952
@robpizzuti1952 3 года назад
The best style. I grew up on it. Don’t get me wrong I love a thin coal fired but I always resort back to pan style. Great video.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks man!
@thelaakkonens3425
@thelaakkonens3425 3 года назад
Looks like something my son would enjoy... we currently live in Rome and he’s kinda over the Roman and Napolitan pizzas. We haven’t visited Sicily though (no thanks to C). He’s been asking for Domino’s ever since we found out they opened in Rome 😂 He’s been wanting pan pizza. I hope I could pull it off when I decide to give this a try.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
I'm sure you can pull it off! Give it a try and I hope to hear back from you what you think about it.
@nolenl1503
@nolenl1503 3 года назад
Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 🌹❤️👍
@KitchenCraftFood
@KitchenCraftFood 3 года назад
You're very welcome!
@mohammedjaffer8522
@mohammedjaffer8522 3 года назад
Cant wait to make it 👍👍👍😊
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Hope you enjoy it as much as I did!
@nickdottavio7374
@nickdottavio7374 3 года назад
Wow,Vito Iacopelli gave you a great review.My wife and I follow all Pizza recipes from you pros.We have an outdoor Woodfield pizza oven.We have perfected cooking our pizza in the outdoor oven,however,many indoor pizza recipes cooked in the electric oven haven't worked out so well.Today we made sicilian pizza using your recipe and it turned out great.Thankyou.Did you see my previous coment?We will look for your NY pizza cooked in home oven.Thanks
@laxmisampathteluguvlogs6553
@laxmisampathteluguvlogs6553 3 года назад
Lk 340 dn 👍 Super Sharing Yummy 😋 Recipe
@MLFranklin
@MLFranklin 3 года назад
Looks amazing. It reminds me a little of the Sicilian-style pizza we got at Perry's Pizza in Dinkytown and Stadium Village in Minneapolis at the U of MN. But yours has much better ingredients.
@tomthalon8956
@tomthalon8956 Год назад
Very nice. This is very similar to the Serious Eats Prince Street Sicilian, though I only use roni cups and maybe some diced onion. No poolish or biga, just overnight, but surprisingly, this works well as a one day, started in the morning. PS You had me at Red Sox.
@billward3659
@billward3659 3 года назад
When choosing biga vs poolish, what are the considerations? Would Poolish work in this recipe?
@neilson1892
@neilson1892 2 года назад
Hey. Love your recipes and videos. For scaling up or down depending on pan size, do you also adjust the amount of yeast and is it active or instant yeast? Thanks!!
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Yes, you should scale the yeast along with the other ingredients. For this recipe, I used instant yeast. Check the description box for more info. Thanks for watching!
@hodlen1430
@hodlen1430 3 года назад
Hi, I am Holden, AJ's friend and this channel is awesome!
@luke9822
@luke9822 Год назад
Looks like a fun mix of the Sicilian and Detroit style going edge-to-edge with the cheese, creating that burned cheese edge on the crust. It would be good to find a 3-day version of this dough to build more dough character. Also, what are your thoughts on doing an initial par bake before cheese and sauce to ensure there are no doughy bits? Totally not needed with this dough?
@_________________________nooO3
@_________________________nooO3 5 месяцев назад
Made the biga last night around 11 😂 making the pizza today, I’m very excited 🙏🏻 thank you for the recipe
@AnxiousTrap
@AnxiousTrap 3 года назад
oh yum 🤤
@davesloj2161
@davesloj2161 4 месяца назад
I have made this pizza twice and loved it, but 2 issues that come up - maybe you can offer advice. I get large dough bubbles, and it tends to stick to the pan. How can I prevent these? Thanks!
@jacobserrano9232
@jacobserrano9232 2 года назад
Made a TON of pizza dough in my day. Made your Sicilian for the first time last night. Although didn't realize the biga needed an overnight ferment. Still came out tasty same day. Was curious as to why there isn't a bloom time for the yeast in the water like other dough methods? Is that subbed out for the biga fermenting overnight?
@SainiBadwalUSA
@SainiBadwalUSA 3 года назад
beautiful
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thank you! Cheers!
@angelicafua811
@angelicafua811 3 года назад
Can I make the biga 24 hours before or does it have to be 15 hrs only?
@sameastlake5153
@sameastlake5153 3 года назад
How would describe the taste difference in this to a Detroit style?
@DarrylHebbes
@DarrylHebbes 3 года назад
this channel is going places
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks. I hope so too!
@joefazio4995
@joefazio4995 4 месяца назад
How long can biga be stored? Is it able to be frozen?
@dougsutheimer6531
@dougsutheimer6531 3 года назад
Yum
@colinreekie6261
@colinreekie6261 3 года назад
First off this was one of the best pizzas I’ve made… however it threw quite a kink in my “I need a pizza oven” plans, as my wife told me this is definitely the best pizza you’ve made, see you don’t need that pizza oven.. I blame you sir. Great recipe, great results
@carolynniemann6934
@carolynniemann6934 9 месяцев назад
😂😂😂😎🤟
@warrenhardy938
@warrenhardy938 3 года назад
You sold me on subscribing, already have the same Lloyds pan 😀
@danoul5881
@danoul5881 3 года назад
Je m’abonne 100 fois 🙌
@matthewbennymcgee
@matthewbennymcgee 3 года назад
How's your Kitchen Aid holding up mixing for 10min at number 6 speed? I've burnt up an old beast of a Kitchen Aid doing that so I've been keeping my new professional model just at speed 2 like the manual recommends....but would love develop more gluten at higher speeds!
@amitemanuelgolan7628
@amitemanuelgolan7628 3 года назад
thanks for another amazing recipe. question about working with biga I always end up with lamps in my dough, once I add the biga even after knead very good with my kitchen aid... what am i doing wrong?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Approximately how long are you kneading for?
@mattandreozzi1397
@mattandreozzi1397 3 года назад
Looks awesome, but I’m an idiot. How do I get accurate measurements in grams for my dry/liquid ingredients with standard measuring spoons/cups? Thank you from a measuring novice.
@sowdiem6047
@sowdiem6047 2 года назад
I bought a Lloyds 16 × 2.25 stackable round pan. Great channel
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Lloyds pans are the best!
@tonithenightowl1836
@tonithenightowl1836 2 года назад
I have become addicted to high hydration dough. Your techniques for handling it is very informative. I do a poolish for all my breads and I love a cold rise. I will try the shaggy method. I always tell people breadmaking is easy if you let time do the work for you. Another perk is all you need is a big bowl and big spoon. No reason not to give it a try. However, I must warn you... store bought bread will never taste right to you again. You'll be hooked, like me. :o)
@spotteddogmemphis
@spotteddogmemphis 3 года назад
I just started your channel after watching this video. Was wondering if you could do a recipe for cold fermented focaccia? My favorite restaurant in NYC, Superiority Burger does this type of focaccia as a special on certain days. The owner learned it from a bakery in Jersey City, NJ called Bread + Salt. Personally I like it because it’s not as “bready” as normal focaccia. It’s supposedly not very easy but I like how you teach stuff, that’s why I was asking. Thanks.
@ameetsardesai3299
@ameetsardesai3299 2 года назад
Hi Chef , Your recipe produced a yummy pizza which my family enjoyed .. I hope I could post a photo for you . I baked two pizza one on 9x 13 pizza pan and other on 10 inches round baking dish .. Both pizzas were great .. I added Mushrooms , Jalepino , Onions to the pizza .. Also added Chilli flakes and pepper to the sauce . Sauce prepared with fresh tomatoes ..
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Wow! Everything sounds fantastic. I’d love to see some pics. Instagram is easiest. DM or tag me!
@susanaustin4596
@susanaustin4596 6 месяцев назад
I'm a beginner cook and want to try this but I am used to working in Cups of flour. How are you measuring in grams?
@johnnysc9507
@johnnysc9507 3 года назад
Do you see any big deal in using bread flour instead of AP?
@ryanhamilton9044
@ryanhamilton9044 2 года назад
Hey! Great vid. I've been making sicilian style pan pizzas for a while now, and every time I find that the dough shrinks a little - preventing me from getting a real dark, crispy crust on the sides. Wondering if you had any suggestions on why that could be. Thanks!
@ziggybongwater7915
@ziggybongwater7915 Год назад
Your dough is probably still cold it needs to rest in a warm humid place for an hour or more. I live in a cold area where room temperature is like 15c on a very good day. Lots of wasted dough and bad pizzas until I started taking proofing temperatures seriously!
@olehholynskyj5431
@olehholynskyj5431 2 года назад
Hi, love the content on the channel !!! Im trying to figure out the math for the biga. If its 50% of dough, wouldn't that be 50% of 480, or 240 g of biga flour and 120 g of water ?, or is that just a general guideline ? THX !!
@thejaysnyder
@thejaysnyder 3 года назад
Killer channel, beautiful videos. Just made this recipe today and it came out great! Any thoughts on how you would modify this to make more of a Grandma style?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks! My first thought is to add some sesame seeds to the bottom of the pan before spreading out the dough.
@thejaysnyder
@thejaysnyder 3 года назад
@@KitchenCraftFood Yeah good tip! Would also be great to see your take on making some bagels
@carmeloterrasi314
@carmeloterrasi314 3 года назад
Well done, great dough and good technique to spread it! The topping is probably a bit far from the sicilian taste, but superb result. Greetings from Sicily :)
@ToddMLewis
@ToddMLewis 3 года назад
Looks delicious!!!! What make this different from Detroit style?
@EricThompson-gs9ce
@EricThompson-gs9ce 3 года назад
the location. A horse by a different name. Detroit Pizza does not cook the pizza sauce.
@ebrahimteladia6515
@ebrahimteladia6515 Год назад
Hi isn't 1/8th of a teaspoon of yeast 4.68 g? Regards
@joealderete2149
@joealderete2149 3 года назад
looks good ! I'm going have to buy a set of new pans
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Once you go Lloyd pans, you never go back.
@joealderete2149
@joealderete2149 3 года назад
@@KitchenCraftFood I saw them on amazon thanks for the tip :)
@habbadabbado5765
@habbadabbado5765 3 года назад
Looks great! Like the tip about cheese first to preserve the crust. Most everyone does not have that much time to prepare/make it. Would use more yeast for shorter rise times, so that’s just me being more realistic
@KitchenCraftFood
@KitchenCraftFood 3 года назад
You could use more yeast and/or you could ferment the dough at a higher temperature. Either or both would speed up the process.
@frenzystar6936
@frenzystar6936 2 года назад
Good cooking style good luck
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Thank you so much
@jalyngraham6090
@jalyngraham6090 3 года назад
Does anyone else find if they add their yeast directly to the flour instead of a liquid first the yeast never completely dissolves? And you can still see it in the dough?
@albinjose7464
@albinjose7464 2 года назад
Hi, do you prefer convection setting on for pan pizza's in general? I was wondering if we cook one more pizza on the other rack with convection on.
@KitchenCraftFood
@KitchenCraftFood 2 года назад
My oven is convention-only so I haven't tested in a conventional oven. I generally cook at a slightly lower temp due to the increased air circulation.
@mesmer1218
@mesmer1218 3 года назад
“ a little more Jupiter than Saturn.” As astrology buff and wannabe pizza cook, I really loved that reference.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Ah, thanks 😀. Gotta give credit to my friend and cameraman for that one.
@mikem0nj0
@mikem0nj0 3 года назад
K+C, question for you: For pan pizza's like Sicilian or Detroit seems you don't opt for using a steel to help cook the base. Is that right? I'm about to cook a Detroit and previously in my non-convection oven I had a pre-bake it a bit to turn out, but that was before I acquired a steel. Any guidance on getting that steel cranking hot for an 1hr and using that or is it generally preferable to do a pan sans steel/stone?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Hey Mike. I suggest performing a test with the steel. Place a pan pizza directly on the steel to bake, then compare it with pizza placed directly above the stone (on a different rack). You could also move the oven rack to it's lowest setting and try a pizza in that position, closer to a heat source.
@TheErdogan84
@TheErdogan84 3 года назад
Great looking pizza and so very well presented! I've seen what the Biga pre-ferment can offer with Neopolitan pizzas. What would you say it offers on sheet pan pizzas like this one? Flavour or do you think it added to the texture too? Great work btw - keep it going!! :)
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks! Yes, I noticed that using a biga with this dough improved the flavor, but mostly the texture. It was noticeably lighter and airy than a straight dough. Not nearly as dense.
@TheErdogan84
@TheErdogan84 3 года назад
@@KitchenCraftFood brilliant, will be giving this a go very soon! Many thanks for the reply!
@PDXTundra
@PDXTundra 2 года назад
Dude! 👍
@RandyCFP
@RandyCFP 3 года назад
What adjustments if any are needed when using ADY versus Instant Yeast?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Best practice is to bloom the yeast in the measurement of water before mixing into the flour. 1/8 tsp of yeast each for the biga and final dough is still good.
@domenicozagari2443
@domenicozagari2443 2 года назад
Best to make dimples in the dough with the fingers.
@SK-bk3yh
@SK-bk3yh 2 года назад
It looks great. I prefer no toppings on my sicilian, but it's beautiful
@dfb8854
@dfb8854 Год назад
Exactly, I like mine with just the sauce and maybe a little parmigiana
@diansari4583
@diansari4583 2 года назад
I want to try make at home
@Abc-we4ry
@Abc-we4ry 3 года назад
Love your channel...best one ever...🤌🤌🤌 Your knife is awesome, where is it from?😅
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks man. I purchased that Japanese gyuto from chefknivestogo.com years ago. Unfortunately, I don't think they carry it anymore. I noticed you were recently making lumache. That's an awesome shape. Hard to find in the states.
@Abc-we4ry
@Abc-we4ry 3 года назад
@@KitchenCraftFood thanks buddy! Yes I did, love that shape😍😍😍
@nolwazi6517
@nolwazi6517 3 года назад
Aside from requiring a long time to prepare, this seems like a very beginner-friendly recipe!
@KitchenCraftFood
@KitchenCraftFood 3 года назад
It's super easy and the dough have better flavor and texture than same-day pizza dough. Definitely worth a try...just need to plan ahead!
@luke9822
@luke9822 2 месяца назад
It would be great to find a recipe that incorporates a biga but also provides the ease of being able to cold proof until the desired time. I greatly appreciate not only the flavor imparted from a cold proof, but the flexibility for preparing 1-3 days in advance.
@user-gm3ws9gb5y
@user-gm3ws9gb5y 3 года назад
Enjoy we thing your recipes accurate and wnderl👍
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Glad you like them!
@user-gm3ws9gb5y
@user-gm3ws9gb5y 3 года назад
@@KitchenCraftFood
@toddedington9684
@toddedington9684 3 года назад
Looks great! I am still more interested in Al Taglio. I want to see a lighter airier crumb. Large open bubbles. That is what i am searching for. Great vid. Oh Yeah, Go Sox!
@KitchenCraftFood
@KitchenCraftFood 3 года назад
You'll get better oven spring and an even airier crumb if you par-bake the dough before topping it. Still, this is as light of a crumb as I've had when it comes to Sicilian pizza.
@JKoehr27
@JKoehr27 3 года назад
Man, as incredible as your food is looking, the production value of your channel is stealing the show for me. Compliments to the camera person/persons. Focus, depth of field, and angle choices are on point and keep attention. Editing/sound mixing/music choice perfectly balanced. I could keep going hah.. By the way, what cameras are you running?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks Jeremy! I appreciate that. It's myself and a good friend who shoot the videos (he's a photographer), and I cut/edit/mix the footage. We've been using a Fujifilm X-H1 and X-Pro2 to shoot, but we're in the process of migrating to Sony.
@JKoehr27
@JKoehr27 3 года назад
@@KitchenCraftFood Awesome! Looking forward to seeing some of that Sony slow motion haha. I've got a dual BMPCC6K setup that I can't wait to use more once covid clears up. I've got the Koda 16 coming today also, so I'm looking forward to trying some of your recipes.
@bhj3737
@bhj3737 3 года назад
Hello Does it cook well till inside if u make it in sheet pan?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Yep, should bake up totally fine. Just scale the dough recipe to match the size of your pan. I left some simple instructions on how to do it in the description box below the video. Good luck!
@Vicolegargoyle
@Vicolegargoyle 2 года назад
ok. second video. I subscribed! Great recipes, will try this one tomorrow (it's too late right now.) My question: second video, second Boston hat (Kenmore square and RedSox). Do you wear Boston hats in all your videos? Do you have a Boston connection?
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Thanks for the support. Much appreciated! I grew up in the South Shore so that’s my connection :)
@Vicolegargoyle
@Vicolegargoyle 2 года назад
@@KitchenCraftFood trying this recipe today! Thank you for sharing your knowledge with those of us who came late to wanting to make things.
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