I have made a lot of pizzas in an electric oven now with a pizza steel. I find I get the best results by using regular bake at max temp and putting the crust with only the sauce and olive oil in for about half the cook time. Then I pull the pizza out and adding toppings. This allows the crust to cook and look more like the Ooni without having the cheese squeeze all its grease out. To really simplify this I do all my baking on parchment paper (yes this darkens but will hold together).

@BrianLagerstrom

2 жыл бұрын

sounds like a good method. thanks for sharing!

@matthewhuszarik4173

2 жыл бұрын

I have used parchment paper, but it chars and corn meal makes a mess of your oven, but can be vacuumed out. Neither is ideal. That is why I think I will try one of the pizza ovens that goes on top of a gas grill.

@gmanGman12007

2 жыл бұрын

Thats the only metod I use and results are consistent and beatiful. Also I would recommend custom made Steel, usualy they are 6mm not great grade of Steel, in my case a Buddy of mine who runs race car garrage got a cnc machine on hand so I asked him for a Steel and in result I got large, perfectly fitting in the oven 8mm Steel from a sheet ment for excavator scoop. Reaches 270°C in 20mins and never looses temp between pizzas, 6mm Steel needs to be reheated between pizzas. Also, I have been always doing poolish pizza dough using stand mixer, still love it, but next time I might try a metod I heard of when I spend time in Naples, which is hand mixing dough to rougly 65-70% hydration staring with 25% flour, 75% water and sour dough plus a Tiny bit of dry yeast, then hand mixing wet Shaggy mass, slowly adding flour until soft, strong mass forms, Just pulling, pushing and stretching by hand for like 20mins (in the morning) and allowing a 8-10 hours levening instead of over night poolish fermentation. Pepe in Grani metod. If I remember correctly they do not degass dough 100% when forming dough balls as well. Pizza could be a very artistic proces.

@nmc052able

2 жыл бұрын

@@matthewhuszarik4173 i form my pizza on a parchment papper and then cut it exactly the shape of the pizza to avoid that.

@gmanGman12007

2 жыл бұрын

Why would you use parchment at the first place?

And this is the most underrated cooking chanell on YT

@BrianLagerstrom

2 жыл бұрын

Thanks doood

@lamproslamprou3663

2 жыл бұрын

@@BrianLagerstrom 👍🏻👍🏻👍🏻

@D4mations

2 жыл бұрын

Absolutely agree!!! This kid is really good

@darcyjames2184

2 жыл бұрын

Surely it's Bruno albouze

@juliabishop1408

2 жыл бұрын

Amen homie

You + anything with flour = STELLAR results

@jakeritmiller

2 жыл бұрын

Hey I k ow you

@angrygroceries1

2 жыл бұрын

Hows the 6 pack goin?

@tomeyswag

2 жыл бұрын

@@jakeritmiller he's everywhere and i am not complaining :3 cool fella

@memo29b

2 жыл бұрын

He is the anything with flour MASTER

@Romafood

Жыл бұрын

👏

Tried this recipe for four times in the last two weeks. Great results with the Ooni 3 on pellets. I tried and succeded streching the dough by hand. With the rolling pin works just as well. Whats more important is that the dough is easy to make, digestible and tastes great. Congrats on the content on this channel 👏👏👏

Man, I'm so thankful for this video. This exactly is my favorite type of pizza and I've been trying to make it for a really long time now. Thanks and keep it up!!

I love how professional the videos look, yet the recipes still look doable. I absolutely love your work Brian!

@Romafood

Жыл бұрын

I agree

@prapanthebachelorette6803

7 ай бұрын

Top notch duality 😊

This instructional is outstanding. The core of the method and ingredients prep are loaded with important necessary details that can make all the difference in a superior finished product. In learning how to cook anything: know your ingredient's product knowledge, pay strick attention to details, and avoid shortcuts. Thanks for putting the time into this.

@BrianLagerstrom

2 жыл бұрын

Thanks again for watching

I love how good the results turned out even in the home oven!!! Awesome stuff! :)

This pizza crust is the first time we haven’t had to fight with the dough resisting every attempt to stretch it thin. It worked just like it did in your video! I love how you explained the science behind this. Tons of information in this video, but it was quick and complete and d just perfect. Thank you for doing this!

Your "3 pizzas one dough" is my fav but this is up next to try! Best pizza styles on YT. Thx bro!

I've been binging your videos, love the content. Thanks!

Roman guy here. Yeah, this could easily be the standard pizza we eat here (at least for the look, but I'm sure it tastes good as well). Well done Brian, keep up the good work ;)

@BrianLagerstrom

2 жыл бұрын

Thanks Amico! That’s a huge compliment!

@transamgal9

2 жыл бұрын

@@BrianLagerstrom yes that is a huge WELL DESERVED compliment Brian. 🍕 🍕 🍕

@hubertperandini260

2 жыл бұрын

@@BrianLagerstrom i'm a pizzaiolo here in Rome, and i really love your style. If u came around here i will show you how we do that!

@AmicoCinghiale

2 жыл бұрын

@@BrianLagerstrom I thought it was important for you and the people watching the video to have a reliable feedback. There are always a lot of people - usually Italian! - below this kind of videos stating how much their local dishes are way better than the ones in the shown recipes (they could even be right in most cases), but no one ever saying when something is made as good as the locals do. Well, I think this is just the case! Can't wait to see the next roman recipe, maybe a "supplì" :D

@davideladu3585

2 жыл бұрын

I can tell he’s a real Roman since he has “cinghiale” in his KZread name, those fucking boars are everywhere lol.

I am in Tuscany and it's nice to see some people oversee give some recognition to our version of pecorino which, in other states, is far less known than the Romano and Sardo versions.

always love the simplicity of method and ingredients..

Love your videos and I can’t wait to try this. Thank you!

Made this recipe it was awesome, it took 4 pizzas to get the cooking down with our oven. I had to lower the rack 2 spaces to get the pizza cooked without burning the crust edges and getting the crust to brown. This was really good thank you for sharing this recipe. Have a wonderful new years , looking forward to watching your show in the next year.

This recipe for pizza and the Italian beef recipe have saved me living in Japan. I'm from Des Plaines and this brings the feeling of home back. Any chance you have a "Old Style" beer recipe video coming and I'd be in heaven.

@robertcretu4363

4 ай бұрын

No Paradise Pup though

Been waiting for this!! Fav style of pizza and i have tried some other recipes but i know this will be the go to from now on!

@BrianLagerstrom

2 жыл бұрын

Good luck Brevin! Thanks for watching

Can't wait to try it out. Loving your content!

Damnit Bri Bri! “To keep the bottom from steaming itself soft” is like learning a guitar chord-change for a song you always wanted to play. I learn good things from you.! Cheers!

The broil feature worked wonderfully on my electric oven. Tried a million pizza recipes. This is the best so far. Great recipe man!!

Ive seen a couple of your videos. All very well done. Getting pizza crust down is a very difficult thing. Appreciate the advice that you bring to the table! Subscribed!

This was so helpful thanks Brian!!

Really looking forward to trying out this version, maybe in about a week. To electric broilers: I tried it with your one hour weeknight pizza, and our broiler really took the pizza to a whole new level regarding “browness”, the entire pizza had a uniform nice brown color with almost no burnt spots. So it definitely works, at least for my taste of pizza, also with our oven there’s not much pre-heating of the broiler necessary so I turn it on when putting the pizza in.

Just made this (gas oven)! Could only find pecorino toscano aged like parm, bought it anyway and did Mozz, Fontina, and grated Pecorino Toscano the flavor was outrageous. KILLER recipe. Super accessible and fun to get a good char in a regular oven.

@BrianLagerstrom

2 жыл бұрын

So good to hear that it worked for you, Joe

I haven't made this (yet), but I've made a pizza first frying the dough on a frying pan with a little olive oil, then putting on the fillings and finishing with the broiler of my electric oven. The broiler needs to be pre-heated a few minutes. It has worked pretty nicely. Sometimes I put the tomato sauce first, broil some, then add the toppings and broil to finish. I like the little charred marks it gives to the crust.

Nice. I lived in Naples for 4 years, so I'm partial to Pizza Napolitano, but Romano style has its own place in my heart. Looks a little less temperamental than Neapolitan pizza. Will have to give this a try. Thanks for the vid!

hey man, been following for a while now, really happy about the huge sudden increase in subs for you :) about to make your deep dish pizza recipe from a while back, keep up the good work

@BrianLagerstrom

2 жыл бұрын

Thanks. Hope you enjoy it.

Thank you for the video, the results were amazing.

Happy Thanksgiving, Brian!

@Brian Lagerstrom I've spent more hours than I care to admit watching beaucoup video tutorials by world-class, Italian-speaking pizzaioli and I can say without a doubt that this presentation is absolutely chock-full of spot on tips that are 100% legit. In fact, you tossed out so many rapid fire tips that I had to keep pausing the video to make sure I let them sink in before moving on. Your sheer breadth of culinary knowledge and capability is astounding.

@justagalwhocomments

11 ай бұрын

I love ur comment it’s so thorough about pizza

These look awesome 👌 i make pizza at home all the time for the fam, will definitely use your recipes!

That looks soooo delicious! Cheers from Italy

Your videos are really fun to watch I like what you do.

We made this last night in our Roccbox pizza oven. My new favorite style, thanks for developing this.

@BrianLagerstrom

2 жыл бұрын

Awesome thanks for trying!

For my electric oven at home, I preheat it at 550 for 30 minutes with the pizza stone on the bottom-most rack, then turn the broiler on hi and put the stone on the top rack for about 10 more minutes. Slide the pizza in and leave for the first minute, then rotate every 30 seconds or so, and they're usually finished around 3 minutes.

@samhunter6813

Жыл бұрын

Moving a heavy 550f stone from rack to rack sounds like a job not for the faint of heart or weak of wrist.

@ditherdather

Жыл бұрын

@@samhunter6813 Lol. Thusly, I'm certain to have my hot pads ready and do it quickly, lest I permanently meld my fingerprints smooth as glass.

Looks good will give this a try. Made your sheet pan pizza 2.0 recipe at the weekend, worked out great, cheers

Love your channel everything looks so delicious 😋

You make look so easy. I will for sure give it a go. Happy Thanksgiving!

Looks good Brian! Love your pizza vids

Great video that fills in some of my information gaps

Have to ask where your rolling pin is from? love it. Love all your video's. Everything we've tried is a hit. Thank you for all your hard work doing all these !!!

Reminds me of the pizza my dad used to make at his restaurant in Florence 😊 so much nostalgia. & it look divine!

Hi Brian, your a great teacher keep it up can’t wait to try new recipes ❤️

Your pizza vids are the best thanks man!

@BrianLagerstrom

2 жыл бұрын

Thanks Z

I haven't had much success with the broiler method in my electric oven. I should probably try to time it by watching for the broiler to cycle on like Cindy mentioned below. My go-to is your NY style pizza, and putting it in the lowest spot in the oven has actually been the best for me.

@BrianLagerstrom

2 жыл бұрын

Thanks for sharing

@thewolfy200

2 жыл бұрын

Also, I usually grate/slice my cheese and pop it into the freezer for 20-30 minutes to try to help with the greasiness you get from baking for 6 minutes instead of 1.5 - 3

I did this with the electric broiler in an IKEA öven and it worked great. Baking time about 3,5-4 minutes. The toppings were perfect, the bottom was crisp, still chewy, and not dry at all.

I have always had issues making pizza dough - not the case this time. I made it and it was perfect. Even my son loved it. Am so happy to have this recipe now and I will happily be using it again.

Can't wait to try, looks dope.

I have only ever made 3 recipes with yeast & flour... total beginner here. And this was my third one. It didn't come out exactly like yours but it was good, really good.

Great channel and great guy !

Yes, finally a new pizza recipe video. Pizza is soul food. This looks great, love the thin crust.

@BrianLagerstrom

2 жыл бұрын

agree to agree

@Romafood

Жыл бұрын

👏👏

I've done this with an outdoor gas BBQ grill and I enjoyed it. The two hardest tasks were getting the dough to stretch out without it resisting and then precooking the dough before adding the tops and cheese.

Love the video and the little victory dance at the end :D

Just made three pizza's with this recipe and left the dough out in the fridge for 2 days and they were amazing! Little bit more fermenting than I thought in the fridge but still they tasted great!

@Romafood

Жыл бұрын

👍👏

I love my baking steel and it has been a pizza game changer. I perforate the crust and bake with no toppings at all for 60 seconds. Remove it then put anything on it I want and bake again for 6 minutes. My oven only goes to 500F and I get a crispy crust every time. It's a family favorite.

Love you, Bri!

Looks tasty Bri. Your timing on this video is perfect for me. I've been doing a ton of research on New Haven style pizza and your Roman style is very similar. I'm definitely going to try this as well. Thanks! Hope you have a nice Thanksgiving. Cheers!

@BrianLagerstrom

2 жыл бұрын

I’m planning a trip to NH early next year to do a vid. I’ve never had it!

@rogerleathers1388

2 жыл бұрын

@@BrianLagerstrom Looking forward to hearing your feedback and seeing the video.

@howardbartlett3026

2 жыл бұрын

@@BrianLagerstrom You never had New Hampshire's ahbeetz ? Oh you poor young man I'm soooo sorry😱 Try the white sauce clam pizza and then on your second go around try the same with bacon added to it. It is mind altering delicious. 😍

@selewachm

2 жыл бұрын

@@howardbartlett3026 So correct. We haven't been to NH but "Piece Pizza" in Chicago makes an excellent version.

@howardbartlett3026

2 жыл бұрын

@@selewachm That sounds awesome & thank you. The boys & I (girls too) will have to check it out the next time we are up in Chi-Town, We love Chicago Pizza especially the thin crust. The Chicago Dogs & Italian Beefs are pure gold when done well (which many folks from Chicago do)..

Timing. My outdoor pizza oven turns up tomorrow. Thanks for some great info.

Loving your pizza recipe 😊. You now have another subscriber

Thanks for sharing love thin crust pizza and that's how I make them.

bought the Koda recently and have been on the look for alternatives to Napolitana, as my wife prefers thinner pizzas - so, this one seems perfect, thanks!

@BrianLagerstrom

2 жыл бұрын

Good luck!

So, I made it :) Electric oven works pretty well, it is able to char the crust in a very similar way to gas oven. It is even a bit more convenient, because heating element covers larger area than a gas broiler. Actually, this pizza is very similar to my favorite pizza recipe, but with pro slow-fermented dough Few other notes: - Personally, I prefer to sprinkle it with parmesan after baking, not before. It gives more flavor in that way - Also, it is pretty nice to drop on it some prosciutto and arugula at the same time - If you don’t have pizza stone/plate, then you could use simple tray (optionally layered with silicon mats to make cleaning easier). In that case you need to bake it for some short time (about 2-3 minutes) and then turn on broiler. It will give some time to heat it up from bottom and add a little bit of strength to crust (so it will not fall apart in your hands because all that cheese and sauce)

Brian..you are hilarious. I love your recipes and this channel.

Very helpful details that will make a difference when I next craft my dough and make another pizza from scratch (typically, every Thursday). The crushed tomatoes and salt only for sauce is a bit radical! 😃

Made this tonite. Turned out not bad for my first try at home made Pizza. Dough was good, Italian grocery supplied great cheeses and pepperoni and the first bite surprised me at how good it tasted, texture, toppings etc. I need to up my game on assembly, that needs work and it would turn out even better. I have a range with electric broiler, didn't pre-heat the broiler and should have. But tomorrow I have another dough ball ready and I'm sure the second crack at this will turn out better. Thanks for this recipe Brian, cheers.

@BrianLagerstrom

2 жыл бұрын

Thanks for trying. Good luck on round 2

@SgtMjr

2 жыл бұрын

@@BrianLagerstrom Round 2 went much better. On assembly I cut back on toppings, had waaay to much on there and did better this time. Pre-heated the oven to 550' F, turned on the broiler as I made the Pizza, turned the oven back on ( still at 550'F) and baked for 5 min. Switched to the broiler and watched as the top got done and looked for burning, rotating as necessary. As soon as it looked done popped it out onto the rack and rested it. This method turned out a better pie over all. Tweaking a bit on how I top it will ensure perfection. No more frozen or delivery for me. I'm hooked on this recipe.

I wanted to watch just one video. It has been 3+ hours now, 12 videos and counting. This guy is amazing. And I am getting really hungry. 😀

Thank you for this recipe. We got back from a vacation in Rome last month and I felt that I simply couldn't go back to what run of the mill Pizza places make locally, though we do have some Italian inspired places, which do better. My youngest LOVES his Pizza. I had to try this recipe. We only have an electric toaster oven at home. . .and it only reaches 450F. I found that the best for us is to switch between top heat and bottom heat, as left to long under top heat and the cheese browns too much, yet the crust doesn't become crispy enough...so I alternate. Wonderful recipe. I like that I get 4 portions and every day I can just take one out.

The recipe I've been longing for! I ate this almost every day living in Rome and still prefer it to the version from Naples. With my Ooni on the way, looking forward to making this outdoors despite Chicago's brutal winter...

@transamgal9

2 жыл бұрын

Its really nice today and it us late November. It makes me nervous when we have beautiful sunny warm Fall. That means Old Man Winter will come on with a vengeance ❄ 🌨 ☃️ ⛄ 🎿 ❄

@lupsik1

2 жыл бұрын

Very brave coming from someone who probably grew up on chicagos deep dish casserole ps: just in case it sounded offensive, i love deep dish pizza when im hungry and imo its easier to do perfectly at home, i just called it a casserole cause its kinda barely a pizza

@sammylk

2 жыл бұрын

Any reviews? How'd it come out on the ooni?

Looks amazing. I just got an ooni so I'm going to try this first

I just made a Neapolitan dough this morning, had I seen this before I would have gone with Roman. That style is completely new to me but seems like my jam for sure!

This looks so good, thanks for sharing! It kinda looks similar to apizza but more cracker-like

Did you get to Da Francesco in Rome? Was our favorite. Thanks for this recipe. Of all the pizza recipes I’ve seen I think this is going to work the best for us.

@BrianLagerstrom

2 жыл бұрын

I didn’t have that one. I’m hoping to get back to Italy in 2022 I’ll have to check it out

Bravissimo come sempre!

Just love the dancing bits at the end

Getting an ooni for Xmas. Cannot wait!

I just made this and cooked it on the Breville Pizzaiolo and it was fantastic! I'm a pizza making novice this was my third homemade pizza but it came out perfect! if anything I think the AP flour is tastier than the 00 flour used in my previous attempts. Thanks for this!

I got in touch with ooni and suggested they develop some kind of turntable in the floor since the biggest thing people talk about is the fact that you have to rotate what you're cooking... I'd love to see a center round within the square surface that can turn with an outside mechanism...

Good video, I learned a few things about pizza. Thank you.

Looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

Well done👏🏼

Outstanding!

Have been looking for this kind of info for a while. Where I live, there are NO pizza places that do thin crust. I used to get a thin crust pizza where only olive oil was put on the crust then cheese, pepperoni, Mushrooms & black olives. Incredibly good. Will try this way at home. Thank you. Have tried many of your recipes to complete satisfaction.

Very good dough thank u so much 😊

I am glad to report that this recipe worked very, very well. The autolyse is as highlighted super critical. I decided to use a local premium white bread flour as recommended (although I have a large stash of Caputo and other 00 flours). It made a great pizza and I am unsure if my family would want my fancy Neapolitan ever again!! I Baked it in my Ooni Karu with a slightly lower temperature and it came out crispy and tasty... Wondering if a very small amount of biga or poolish wont make this even beter?

Good stuff Brian!! im going to try this on my ooni pro soon. Have you ever tried turning off your flame once its at 750F, putting in the pizza to let the bottom crisp up, and then turning back on flame? I saw it on a video somewhee but havent tried. thanks for posting

This recipe is awesome. Turned out three really good pizzas!!!!

Hey Bri, since some of your pizza dough recipes make more than dinner for two, can you please advise on the possibility of freezing a dough ball for later use? I'm making your Detroit style and Chicago style for company and would like to make the dough a week ahead if possible. If freezing is an option, please share on how to prep it for the freezer and handle it when taking it out. Thanks for being the great home gourmet resource you are. Mark

I cook mine in my Weber BBQ on a cast iron griddle. Great job on all your recipes Brian!

great work Bri. any thought of doing a Q&A?

Hi Brian, I’m new to your channel and so glad I found it! Question, can this dough be frozen? Thank you!

You're really tempting me into getting an Ooni Bri

Absolutely brilliant video and great results with my first attempt. I'd like to make in bulk (around 10 doughs) then freeze some. Can you offer any tips please? 🙏

Favourite channel - should have 1,000,000+ subscribers!

Looks awesome and great explanation. I love your filming techniques too. One thing I am not sure about is the Autolyse part. Wouldn’t that be without yeast? Technically I think this would rather be a prefermented dough even though the dough would get more strength this way. I am only commenting since I used to mix up this terms all the time too 😄 Keep up these great videos 🙂

@Acerheart

2 жыл бұрын

Yeah I thought the autolyse came before yeast incorporation too

I love my pizza steel but trying to convince the significant other for a Ooni for Christmas. Great video.

With electric broiler I always turn broiler on high 5 minutes before pizza goes in. Can actually get the pizza stone up to around 600-650

@BrianLagerstrom

2 жыл бұрын

It’s hot and fresh move for sure. Thanks for sharing

I place my rack on the second highest shelf w/ Baking steel. Preheat oven @ 550° F for an hour. Once I begin to prep toppings I pit the electric broiler on high....I'd say about 15 minutes. I then switch it back to oven mode @550. Shape, top and launch pizza....cook for 2 to 3 min then switch broiler back on high. I leave the door open and then I start the turning and lifting process to get the right color/doneness.

great stuff

You make everything look so easy! Aloha🌞🌴