Sheet PAN PIZZA | Tall, Soft with a Crunchy Crust | 70% Hydration Pizza Dough

Watch how to make a PAN PIZZA dough with 70% hydration that is SOFT inside with a crispy crust. A homemade pan pizza that is super digestible, that melts in the mouth.
Learn how to make this homemade pizza from scratch —No stand mixer required! Forget Buon Appetito and Food Network— PIATTO is here with a traditional 'grandma pizza' straight from Italy!

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In this PIATTO™ video, we present:

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Sheet PAN PIZZA - Tall, Soft with a Crunchy Crust | 70% Hydration Pizza Dough
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Looking for an easy recipe for homemade pizza that is far superior to those you'll find in most pizzerias? This is the pan pizza recipe for you!

In this video recipe, we'll accompany you step-by-step to make a dream pan pizza: from making the pizza dough, to kneading the dough, to stretching the pizza. We'll show you all the secrets, in beautiful 4k video so that you can see all of the important details to making the perfect pan pizza at home.

#pizza #homemadepizza #panpizza #italianfood

WHAT FLOUR WE USED
Caputo Nuvola - Used in pizzerias throughout Italy, this flour is thankfully available on Amazon! It's perfect for a tall, soft digestible pizza and it is the product shown in this video. A flour '0 ' with W 260-280. Find it on Amazon (Affiliate Link):
► Caputo ‘Nuvola’ Flour ‘0’: https://amzn.to/3KtEcYV

HOW TO SELECT FLOUR FOR PIZZA
THE GLUTEN:
Gluten is a hydrophobic protein (it does not dissolve in water) which derives from the union of the two most abundant proteins in flour: glutenin and gliadin.

THE STRENGTH:
Expressed with the letter "W" —gives us a clear idea of ​​how our dough will behave during and after rising.

The strength is measured by the manufacturers through a laboratory device called Chopin's alveograph and is directly proportional to the amount of gluten in the dough.

By definition, flours with W between 180-260 are medium strength flours. Below 180? The flour is weak. Above 260? The flour is strong.

THE SELECTION:
Choose your flour based on the amount of hydration of the dough and the rising time.
The higher the water content and / or the time, the higher the W of the flour must be.

INGREDIENTS
FOR 2 PAN PIZZAS: size around 16 x 12 in or 40 x 30 cm
6h proof at around 72°F / 22ºC environment

flour 0 (W 260-280): 5 1/2 cups (700 g) - better to weigh!
water: 2 cups (500 g)
yeast: 4 g fresco; 2 g dry (about 1 tsp)
fine salt: 1 tbsp (18 g)

RED PIZZA SAUCE
tomato puree: 250 g
olive oil: 3 tbsp
fresh basil: a few leaves
fine salt: to taste

FOR POTATO PUREE SAUCE
yellow potatoes (boiled): 2
onion: 1/2
heavy cream: 2 tbsp
whole milk: 500 g

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INDEX
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0:00 intro
0:57 impasto
4:12 lavorazione
6:55 prima lievitazione
7:50 seconda lievitazione
8:04 stesura
11:37 cottura

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PRODUCTS USED IN THIS VIDEO
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Amazon affiliate links:
► Caputo ‘Nuvola’ Flour ‘0’: https://amzn.to/3KtEcYV
► Ozeri Digital Food Scale: https://amzn.to/39qWaJK

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RECOMMENDED PRODUCTS
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Links affiliati Amazon:
► Bosch HBG675BS1 Forno elettrico: https://amzn.to/3nmryiN
► Extreme-Heat Grill Gloves (similar, but not same as in video): https://amzn.to/34BxhZV

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CREDITS
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Marketing - Social Media - Branding: Kaniko Limited https://kanikogroup.com
Production - Piatto LLC

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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.

We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.

As an Amazon Associate, we earn from qualifying purchases.
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► Amazon: https://www.amazon.com/?tag=piattorec...