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Carla Makes Sheet Pan Pizza | From the Test Kitchen | Bon Appétit

Carla Makes Sheet Pan Pizza | From the Test Kitchen | Bon Appétit
I renamed one of my cats yesterday what smoothie well he has no last name it's like when you become royalty and you take on the house of the whatever but so King Geoffrey is now king Geoffrey or Tata I'm going to make grandma style

pizza

dough so that we can make a gram of pie with sopressata and chillies on it so a gram of Pi is kind of like in the UH politan but it's not in the in Politan but you do make it in a big rectangular rimmed baking

sheet

it's got a really crispy olive
carla makes sheet pan pizza from the test kitchen bon app tit
oily like focaccia crust and then all the toppings on top I highly recommend this for a party this dough is super easy time and temperature do all the work this is dry active yeast it's gonna go right into the bowl of my stand mixer along with this amount of warm water I mean it's clearly marked on the measuring cup as 1 and 3/4 I was just wanted to add a little like mystery and intrigue to it so you want this water to be very warm but not hot um you know not hot enough to take a bath in
but not tepid either and then before we can do anything else you have to dissolve the yeast into the water so I'm just gonna give it a stir if after 10 minutes there are no bubbles and this is not foamy that probably means your yeast is dead so you might need to run down to the corner and get another package of yeast or it means that your water was too hot it already looks a little filming so I'm feeling very good about my yeast and that's just gonna sit for ten minutes here's a
great thing to do while you're waiting for your used to get foamy make the raw tomato sauce it's a 28 ounce can of whole peeled tomatoes we're really big into the Bianco Napoli tomatoes and eat red like 18 different brands and then he got a hole in his stomach cuz it was so acidic oh my god but a whole peeled San Marzano or San Marzano style tomato is what you want here don't get mad but there are two anchovy fillets if you don't care for anchovy fillets guess what leave them
out but they do add a little salty something that you might miss two garlic cloves extra virgin olive oil and a quarter cup of fresh basil leaves looks really pretty in there looks like a

pizza

pie already the reason the recipe says to pulse is that if you just straight-up process you're gonna whip a lot of air into the tomato and it

makes

it like all foamy and light you just don't want that you're just posting to combine I'm a big fan of long pulse taste good already no really
if you start with a good cam tomato this should already taste good sauce is done uncooked it'll cook in the oven okay so it's been 10 minutes I've got some bubbles on the top of my yeast I'm feeling confident about that whole situation I am going to add two tablespoons of extra virgin olive oil and some salt and just get this started I'm going to add all purpose flour so as soon as it looks like this flour has been incorporated into the wet ingredients I'll go ahead and
carla makes sheet pan pizza from the test kitchen bon app tit
add the other half and then continue mixing in the stand mixer it's gonna be a sticky dough but it's going to be elastic and it's gonna smooth out a lot if you want it to do this all by hand you could just a little bit more effort on your part and instead of it taking maybe three to five minutes and here you're gonna be looking at like eight to ten minutes of kneading on the surface it's been about five or six minutes I increase the speed so we're at like a true medium
the things that I'm looking for to tell that we're close to being done is it looks really elastic it looks still a little bit sticky it's not dry so over here I have a large bowl that I do coated with oil very stretchy from one Bowl to another a dose story told so you don't need to need it you don't need to put oil on top of it you do need to cover the bowl this is now gonna go into the fridge for 24 hours 24 hours later this is what your dough is gonna look like why pretend
we did this yesterday obviously we were planning good amount of oil on to the shrimp baking

sheet

this is ultimately going to end up being the baking

sheet

that we make the whole

pizza

on and this oil is going to be a really important part of the the cooking medium one thing that we all really love about grandma pies around here is that you get this like very kind of crunchy crackling bottom crust and having this amount of olive oil on the

sheet

tray is a big part of that look at what's
happening while we were talking bublé oh my gosh easy-peasy not so sticky anymore 24 hours it's very cold it's a little too cold to stretch so the next step is going to be getting the dough out to the all the corners and the walls of the baking

sheet

and if I try to do that while it's freezing cold we're just gonna be at a fight and I don't want to be in a fight with my dough I want to be in like a very happy mutually beneficial relationship okay so this is a dough that hung
out for 10 minutes time to stretch and this should be like pretty fun if at any point the dough does start to snap back just let it hang out for a few minutes to relax the gluten and then stretch again but I really do want it in all of the corners I'm very pleased with what's happening on the sides I have less pleased about what's happening my corners I'm gonna just calmly stand here it's like a timeout for the dough you know you just need to take timeout for having a corner
carla makes sheet pan pizza from the test kitchen bon app tit
conversation it's telepathic dough-like you are going to have to go to the corner you do know that right nodos like I do but I just don't want to be forced like I get that you just want to do it on your own it was like yeah I do oh yeah very pleased with that I maneuver well look we did it guys corners but now I just want to play around okay so I'm gonna cover the whole kit caboodle and then this is gonna sit at like warm room temperature until it slightly puffed again so that should
take about 30 to 40 minutes I'm gonna put it near the stove but not on top of the stove all right let's check on the dough that's been having its second rise that's like when you take a nap on the weekend and then you get up and it's your second rise that's how it feels for this dough the dough itself just feels like incredibly soft now really relaxed now when it comes to toppings whatever you like is great we developed a bunch of different options when we came up with
the recipe for this pie really just do what you like don't put pineapple on it that is horrible only a monster would do that so the first thing that goes down is the cheese do use fresh mozzarella cheese a low moisture mozzarella is just gonna get like a little bit rubbery and a little bit stretchy so look for a fresh mozzarella and this is 12 ounces and that's gonna go pretty much you know leaving part of the edge of the dough to be a plain crust I'm going all the way wall-to-wall
we need about a cup of sauce and this I don't want everywhere I'm just gonna sort of dot it around the sauce will spread out too and so we went for sort of a soup prasada chili situation so I've got two ounces each of hot and sweet sopressata you could do some like crumbled half cooked sausages onions would be terrific don't do bell peppers they're disgusting all right so that's that seems like a lot I'm just gonna go for it love salami and then a little chili action
that looks good pecorino or parm would be a good sprinkle we happen to have parm and you could save some to put on after if you want to this smells great and then even though it seems like there's a lot of olive oil we got a olive oil up our toppings just a little bit so prasada chili pie going in good

pizza

vibes think good

pizza

thoughts oh my god it looks amazing Wow that's my least favorite thing that I do in videos I say Wow while I was in the oven I did a little reading on the gram
of pie and it turns out it's from Long Island strong island so great when there's another regional treasure that you didn't even know about yeah okay where my

pizza

people at my god movies and we now is for this thing so what do we have here we're gonna classic grandma pie going straight in good wow it's so crunchy it's almost legal I'm very pleased with this situation yeah thank you so also it is a origin story strong island I'm sorry see what happened with the
olive oils and you get that really nice amount of color and the crisping and the crunching it's pretty good hey you bite it it's so hot oh I feel like I don't have feeling in my mouth wait it delicious oh my god delicious no Gerta why am I not making this more often delicious

Carla

all right all your grandma's I just want to say shout out to all the grandmas on Long Island who made this video possible we're really very thankful to you and your pie I'm actually going to a
party later and I'm tempted to like bring that half the pie with me do you look Plus

pizza