This Unexpected Method Will Make Your Pizza 10x CRISPIER! 

I think this is the best pizza channel on youtube

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 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!

This channel is so underrated. I found it when I got obsessed with making new york pizza and keep coming back.

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.

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!

This was the BEST tutorial I have ever watched and I have watched A LOT!!! Thanks

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

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!

Another excellent video, Charlie. Thank you!

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! 😅

Thank you Charlie. You da best pizza channel on the RU-vid.

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.

Man, love your videos! Very nicely done!

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.

Great set up!

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

Awesome video👍🏽 If I want to make this dough in my home oven or pizza oven, what temp should I cook at ?

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?

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!

u should par bake it, then flip and assemble it on the other side to get a better bake on top

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?

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

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

Love your videos, especially the pizza ones. I've been wondering have you ever looked into preferments like biga and poolish for pizza dough?

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 used baking steel on the grill once, it was dummy hot. Screen looks like a cool choice.

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?

Shout out to Best Pizza. Respect

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 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.

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.

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.

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 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 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.

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.

Dude cracked the code. I never skip ads

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.

Charlie, where'd you get those tray covers?

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

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?

Do I also need to change my shirt before I start kneading?

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!

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.

Is diastatic malt powder really necessary? Would dry malt extract be sufficient? I.e. do we really need the enzymes?

Man 100% burnt his mouth at the end 🤣

I might try this with my charcoal grill and with the lid closed. We'll see how it goes.

MY mom would do this deep dish style, and with pork/venison sausage🤌

@charlie you gotta do New Haven next man

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.

Hey Charlie! I’ve visiting Cleveland here in a couple weeks. Where are your favorite pizza places besides your own?

best pizza white slice is lit, add a ricotta, spritz of lemon and some basil. i've paid tribute.

better when you cook the bazil on the pizza like they do in italy

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

Has anyone tried this with a flattop grill? Obviously the cover isn’t there wondering if there’s a work around!

Can you make di fara pizza?

Think you can make some.sourdough versions?

How about a pellet smoker?

Did you think of using a grill gun to finish the top of the pizza?

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....

Which Coyote grill is that?

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 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

Steve Portnoy checking in...

Are you also Jason Farmer on a different channel or am I having deja vu?

Second so close

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.

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.

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,

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"

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. 😂

first

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!!!

Broke

hope the dough calculator works better than the download link! (which downloads a pic of make copy image) 🤣🤣🤣🤣🤣

I swear dave portnoy made everyone care too much about crispiness when it goes away after a single bite, its so irrelevant. Good pizza is about good dough, good dough comes from all the enzymatic reactions and water content. Not dry crispy dough. Fucking dave portnoy put this meme on everyones head I swear

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!