Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)
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Good video, I learned a few things about pizza. Thank you.
Can you freeze these leftover doughs?
How do you feed the pizza oven? Do you have a small gas tank next to it?
Wow, Brian is so talented. His Wife would be stupid to leave Him even for Me! 😂
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)
I love Cheesus with all my hear
Get Brian
Recently "discovered" your channel and absolutely love it. I have been pretty consistently disappointed in the amount of rise out of various doughs though. I see you often place testing dough on top of the refridge behind you. What resting temps are you suggesting we strive for to get the results you are showing in your terrific videos?
Wow Brian has so many subs now 😩
The only thing I changed in this recipe after making it once as written, was to use Bay State Bouncer high gluten flour (13.9% protein). It makes a dough that is harder to work with but for my tastes I think it produces a better texture and flavor. It's available most anywhere at restaurant supply grocers. Downside is you have to buy a 50 pound bag ($18 at Restaurant Depot Febuary 2021). I solve this by dividing it up and giving it to my pizza making friends. Anyway, try it for yourself if you like.
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.
bravo!
As a pro dude, you might be interested in the Pastaline manual dough sheeter for home use…depends on how much croissant baking and fondant making you want to do, but for me, my neck can’t tolerate difficult kneading or rolling anymore, so I was fairly apprehensive about ordering this Italian machine from Amazon, expensive for what it is, but certainly not the thousands that the commercial dough sheeters cost. I made two different batches of croissant dough this morning, they’re all rising for final bake, and the machine worked great. It’s a pretty solid (very solid) chunk of aluminum, two heavy plastic adjustable rollers, very fine adjustments, wide range, hand crank w very adjustable handle, two large clamps to secure the whole thing. As to durability we’ll have to see..I imagine repairs will be..difficult. I’m super happy the purchase, I rolled out the longest and most uniform batches of laminated dough ever.
Your Girlfriend/Wife must absolutely love you!
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.
I had legit Roman pizza in Rome, I’ve wanted to replicate it at home because it was as good as any Neapolitan I had anywhere. Thank you for this!
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.
When you go into the suburbs of Rome, the pizza is more like the one you cooked in the indoor oven. The crust is more like a cracker … meaning it's light in color, thin as paper, and audibly cracks when you fold it and remains stiff. However, both pizzas look delicious. Excellent work, and thanks for the recipe.
Love the pizza dance!
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
Brian reminds me so much of comedian Pete Holmes! 😆
Hey man, try to do romanian Sarmale. They're basically minced pork in sauerkraut, boiled and then baked. I can provide the recipe, you can do it. xD I'd like to see you do and try that, would be awesome
Thank you Brian for the simplified directions! In an addition, could you please do a video on a long wide Italian bread loaf, much like the one from this Italian baker https://youtu.be/cBDl-AAg2h4 with a poolish/mother dough, kind of like the loafs we purchase at our bakery/store that isn't really like the fancy rustic round with a really hard crust (yes I do love your other bread videos, yummy 🙂 Happy Thanksgiving!!
What camera do you use?
I really love your Videos. Your 1 hour Pizza Dough is now one of staple Weekend Foods. Thank you very much . Hope you blow up like Babish,aragusea or Joshua .
Ding Ding I'm making this!!
Happy Thanksgiving, Brian!
xlnt.
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!!
great work Bri. any thought of doing a Q&A?
Just love the dancing bits at the end
My broiler doesnt work whenever the stove is heated up to its max temp, so i improvise by baking without the cheese, taking it out, cooling the oven a bit until it lets me use the broiler, back in for the cheese to melt and then I'm finally done. I need a better oven…
"Strong all purpose flour"?? What the hell is that?? There's all purpose flour and then there are flours with more protein than that. "Strong flour" would be bread flour or high gluten flour. There's no product sold as "strong all purpose" flour.