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

Yesterday I changed the name of one of my cats, what a shake, well, he doesn't have a last name, it's like when you become royalty and take over the house of whatever, but then King Geoffrey is now King Geoffrey or Nanny. I'm going to make grandma-style

pizza

dough. so we can make a gram of pie with sopressata and chilies, so a gram of Pi is something like in the UH politan, but it's not in the Politan, but you make it on a large rectangular rimmed baking

sheet

, it has a very crispy, oily like the focaccia crust and then all the ingredients on top.

I recommend this for a party. This dough is super easy. Time and temperature do all the work. It's active dry yeast, it will go straight into my mixer bowl. With this amount of warm water, I mean, it's clearly marked on the measuring cup as 1 and 3/4. I just wanted to add a little bit of mystery and intrigue to it, so you want this water to be very warm but not hot, you know. not hot enough to take a bath but not warm either and then before we can do anything else you need to dissolve the yeast in the water so I will only stir it if after 10 minutes there are no bubbles and this is not foaming, that probably means the yeast is dead so you might have to run to the corner and get another packet of yeast or it means the water was too hot, it already seems to be filming a bit so I feel very good with my yeast. and that's only going to sit for ten minutes.

Here's a great thing to do while you wait for your usual to get frothy. Make the raw tomato sauce. It is a 28 ounce can of whole peeled tomatoes. We really like Bianco Napoli tomatoes and I ate red like 18 different brands and then it put a hole in my stomach because it was so acidic, my goodness, but what you want is a whole peeled tomato San Marzano style or San Marzano style, don't worry. angry, but there are two anchovy fillets. If you don't like anchovy fillets, guess what, leave them out, but add a little salt, something you might miss, two cloves of garlic, extra virgin olive oil and a quarter cup of fresh basil leaves, It looks very pretty, it looks like a

pizza

. cake already, the reason the recipe says pulses is that if you just process it straight, you'll add a lot of air to the tomato and make it foamy and light, you just don't want to be just posting to combine I'm a big fan of the long pulse, already It tastes good, no actually, if you start with a good leva tomato, this should already taste good, the sauce is raw, it will cook in the oven, okay, so 10 minutes have passed.

I have some bubbles on top of my yeast. I feel safe in that whole situation. I'm going to add two tablespoons of extra virgin olive oil and a little bit of salt and to start, I'm going to add all-purpose flour as soon as it looks like this flour has been incorporated into the wet ingredients, I'm going to go ahead and add the other half and then I will continue mixing in the mixer. The dough will be sticky but elastic and will become very soft. If you want to do all of this by hand, it could take a little more effort on your part and instead of taking three to five minutes, you'll see eight to ten minutes of kneading on the surface.

About five or six minutes have passed. I increase the speed so that we are in a true medium. The things I'm looking to say we're close to finishing. It looks very elastic. It still looks a little sticky. It's not dry, so here I have a big bowl that I cover with very stretchy oil from one bowl to the next. A dose of the story is told so that you don't have to, you don't have to put oil on it. I need to cover the bowl. This will now go into the refrigerator for 24 hours. 24 hours later, this is what your dough will look like.

Why pretend we did this yesterday? We were obviously planning to put a good amount of oil on the shrimp baking

sheet

. Ultimately it will end up being the baking sheet that we make the entire pizza on and this oil will be a very important part of the cooking medium. One thing we all love about granny cakes around here is that you get this. like a kind of crunchy, crunchy bottom crust and having this amount of olive oil on the tray is a big part of that look at what's happening while we were talking bublé oh my gosh easy it's not so sticky anymore 24 hours ago very cold is It's too cold to roll out, so the next step will be to get the dough to all the corners and walls of the baking sheet and if I try to do it while it's very cold, we're just going to be in a fight. and I don't want to fight with my dough.

I want to have a very happy and mutually beneficial relationship. Well this is a dough that was hanging for 10 minutes to stretch and it should be pretty fun if at any point the dough starts to spring back just let it sit for a few minutes to relax the gluten and then stretch it again but I really want it every time the corners. I'm very pleased with what's happening on the sides I have. less happy with what's going on in my corners, I'll just stay here quietly it's like a time out for the dough, you know, you just need to take a time out to have a conversation in the corner, it's telepathic, like you have to go to the corner You know it, nodes, like I do it, but I don't want to be forced, since I understand that you just want to do it on your own, it was like yes, I do it, oh yes, very happy with that maneuver, well, look, I do it we did.

They're corners, but now I just want to play, so I'll cover the entire caboodle kit and then this will sit at warm room temperature until it puffs up slightly again, so it should take about 30 to 40 minutes. I'm going to put it near the stove but not on top of the stove, okay let's check the dough that's been rising for the second time, it's like when you take a nap on the weekend and then you wake up and it's your second rise, that's how it feels. For this dough, the dough itself feels incredibly soft, now really relaxed, now when it comes to toppings, whatever you want is great, we developed a bunch of different options when we came up with the recipe for this cake, really just do what what you want Don't put pineapple in it, that's horrible, only a monster would do that, so the first thing that goes down is the cheese.

Use fresh mozzarella cheese. A low-moisture mozzarella will get a little rubbery and a little stretchy, so look for it. a fresh mozzarella and this is 12 ounces and that's going to be enough, you know, leaving some of the edge of the dough so it's a simple crust. I'm going to go from wall to wall, we need about a cup of sauce and this. I don't want everywhere, I'm just going to put dots around it so the sauce spreads as well, so we went with a chili and prasada soup kind of situation, so I have two ounces of spicy and sweet sopressata that you could make. some like half cooked crumbled sausage, onions would be great, don't use bell peppers, they are disgusting, so that seems like a lot.

I'll try. I love salami and then some chili which looks good. pecorino or parm cheese would be a good sprinkle, we happen to have parm and you can save some to put on later if you want, it smells really good and then even though there seems to be a lot of olive oil, we put olive oil in our dressings just a little . a little bit so chili prasada cake goes with good pizza vibes, I think good thoughts about pizza, oh my gosh, it looks amazing. Wow, that's my least favorite thing I do in videos. I mean Wow, while it was in the oven I read a little about the cake gram and it turns out it's from Long Island, a strong island, so cool when there's another regional treasure that you didn't even know about, yeah, okay, where's my pizza people in the movies of my God and now it's for this, so what do we have here?

Let's make classic grandma pie straight up, wow, it's so crispy it's almost legal. I am very happy with this situation, yes, thank you, it is also an origin story, a strong island. Sorry, look what happened to you and olive oils. it gets that really nice amount of color and the crunch and crunch is pretty good hey you bite into it it's so hot oh I feel like I have no mouthfeel wait it's delicious oh my gosh delicious no Gerta what? Why am I not doing it? this is most often delicious Carla, okay, all from your grandmother.

I just want to say a shout out to all the Grandmas on Long Island who made this video possible. We are really very grateful to you and your cake. In fact, I'm going to a party later and I'm tempted to bring half the cake, okay? More pizza.