[2 - 2] everybody it's Dan here for the pizza
[2 - 6] fan video we posted the the pizza video
[6 - 7] this past weekend we got a ton of
[7 - 9] awesome feedback on it lots of questions
[9 - 11] but I want to start off before the
[11 - 14] questions with a couple of other folks
[14 - 17] entries into the early pizza category so
[17 - 18] I talked about doing like English muffin
[18 - 20] pizza or frozen pizza and like putting
[20 - 23] real cheese on top of it so there was a
[23 - 24] couple really good ones that I wanted to
[24 - 28] highlight the first one is my first when
[28 - 30] I was eight years old English muffin
[30 - 35] great tomato paste a goodly sprinkle of
[35 - 37] dried Italian seasoning and garlic salt
[37 - 39] and whatever teas I could find in the
[39 - 41] fridge broiled to ensure some good
[41 - 43] browning on the cheese that sounds great
[43 - 45] to me that sounds like a really good
[45 - 47] early Pizza love that garlic salt on
[47 - 50] there and just the any cheese angle you
[50 - 52] know whatever you can find in the fridge
[52 - 54] and that was pizza and I'm sure was
[54 - 56] delicious another great one I thought
[56 - 59] was also an English muffin pizza when I
[59 - 61] want to flashback to my youth I make
[61 - 63] some leftover chicken I think a quick
[63 - 65] barbecue chicken English muffin pizza
[65 - 67] topped with barbecue sauce chicken
[67 - 71] mozzarella cheddar and Parmesan si and
[71 - 73] bake until gooey and the parm is a bit
[73 - 75] freako that crunchy texture on top and
[75 - 79] then sprinkle with cilantro so that was
[79 - 82] totally off in another direction again
[82 - 83] I'm sure it's delicious
[83 - 84] it sounds great alright so let's get
[84 - 86] into some of the questions the first one
[86 - 89] was a clarification I saw a couple
[89 - 92] people ask about the actual fermentation
[92 - 94] so we've gone back on me to added the
[94 - 96] post to the links of the recipe that I'm
[96 - 98] actually talking about in that video so
[98 - 100] hopefully that clears things up but I
[100 - 102] want to just state it here just to be
[102 - 103] clear so you go into the food processor
[103 - 107] with your mixture like you see there so
[107 - 109] your flour your water your salt your
[109 - 112] East and a little bit of oil and blend
[112 - 114] that up and then that goes directly into
[114 - 117] the fridge for up to three days
[117 - 118] so definitely overnight you're going to
[118 - 120] get a lot of the benefits of of the
[120 - 123] fermentation in terms of that protease
[123 - 125] enzyme access so in terms of that
[125 - 128] protease enzyme activity to soften that
[128 - 130] gluten up a little bit and some of the
[130 - 131] flavor development so overnight is great
[131 - 133] three days is really you know kind of
[133 - 135] upper end of that recipe where you still
[135 - 138] get incredible texture really great
[138 - 140] flavor so three days it's totally cool
[140 - 141] to go that way but that's all in the
[141 - 143] fridge there was some question about
[143 - 145] whether it should be done partially on
[145 - 147] the only counter stuff that happens is
[147 - 149] after that fermentation time you take it
[149 - 151] out of the fridge and you want to let it
[151 - 153] warm up on the counter for at least an
[153 - 155] hour that's not really any fermentation
[155 - 158] going on to speak of at that point or
[158 - 159] anything that's making any noticeable
[159 - 160] difference in it it's really about
[160 - 162] making that dough more workable so the
[162 - 164] closer it is to room temperature the
[164 - 165] warmer it is the easier it will be to
[165 - 168] stretch so that's the clarification
[168 - 169] there that dough that I show that's on
[169 - 172] the counter you know for an hour or
[172 - 173] something like that that is huge carbon
[173 - 176] dioxide bubbles in there I really use
[176 - 178] that as just a point of comparison to
[178 - 180] say when you do it fast at room
[180 - 183] temperature you skip by a lot of that
[183 - 185] really awesome activity that produces
[185 - 186] great texture and flavor and you go
[187 - 190] directly to gas production and that you
[190 - 192] know looks impressive but the dough that
[192 - 193] you make out of that the piece you make
[193 - 196] of that won't be as nice as that cold
[196 - 197] fermentation okay so that's a
[197 - 200] clarification next time I want to talk
[200 - 202] about baking stones versus baking steels
[202 - 204] so there's a lot of questions around
[204 - 206] those and I talked about both of them in
[206 - 207] the video both of them work great
[207 - 210] they're a little bit different so first
[210 - 214] off I want to talk about why I put them
[214 - 217] where I put them in the oven so if you
[217 - 219] notice when I talk about using a baking
[219 - 220] stone I talked about that putting them
[220 - 223] on the top rack of your oven which
[223 - 225] someone stated is a little bit different
[225 - 226] than what their manufacturer says most
[226 - 228] most will say to put it at the bottom of
[228 - 230] the oven so the reason but then they say
[230 - 232] to put at the bottom is most ovens their
[232 - 233] heating element is at the bottom so
[233 - 235] that's gonna heat the stone up really
[235 - 237] really well the only problem with that
[237 - 239] is when you put the pizza in yes the
[239 - 240] stone will be super hot and the bottom
[240 - 242] will get really crispy you have all this
[242 - 243] airspace above
[243 - 245] the pizza that is a lot less hot than
[245 - 248] the stone itself and that is gonna take
[248 - 251] a lot longer to kind of you know melt
[251 - 253] all the toppings and get any browning on
[253 - 254] top and the bottom will so look at the
[254 - 256] bottom perfect the top you may not even
[256 - 258] melt it all the cheese it's something
[258 - 259] not gonna be nice and brown and spotty
[259 - 262] like it is in the video so by moving
[262 - 264] that pizza stone to the top rack you
[264 - 266] essentially shrink your oven down to
[266 - 268] what is basically a pizza oven one of
[268 - 269] those deck ovens you see when you go to
[269 - 272] the pizza shops and so what you're doing
[272 - 273] there is you're heating the stone up and
[274 - 275] then when you put the pizza in you get a
[275 - 277] lot of reflected radiant heat off the
[277 - 281] top of the oven so that's a baleen melt
[281 - 283] and do all that great stuff on top a bit
[283 - 284] more in line with the heat that's coming
[284 - 287] from the stone below and because you've
[287 - 288] preheated that stone in a 500-degree
[288 - 290] oven it doesn't need to be at the bottom
[290 - 292] to be that hot it will be that hot right
[292 - 294] at the top so you want to shrink your
[294 - 297] space there when I use this deal I put
[297 - 298] it about halfway down and that's really
[298 - 299] gonna depend on the strength of your
[299 - 301] broiler because remember with that steel
[301 - 303] it transfers heat faster than the stone
[303 - 306] which is it's a huge benefit essentially
[306 - 307] you can you can cook the pizza faster
[307 - 309] and get better char and better crisping
[309 - 312] in less time so you keep the interior of
[312 - 314] the dough really really moist nice but
[314 - 315] you get really great browning on the
[315 - 318] bottom it's so fast that if you just put
[318 - 320] into a 500 degree oven
[320 - 322] you know this the steel will crisp and
[322 - 324] brown that bottom it's gonna be perfect
[324 - 326] and the top is not gonna be done so
[326 - 327] that's why we used the broiler to match
[327 - 329] the output of the bottom there and the
[329 - 331] middle rack on the ovens that I was
[331 - 333] using works perfectly you may need to
[333 - 335] adjust a little up or down depending on
[335 - 336] the strength of your broiler but you
[336 - 338] kind of want to match that that matte
[338 - 340] match that output there's another
[340 - 341] question just generally about baking
[341 - 343] steels how they compare to stones so
[343 - 345] that that speed is really a big element
[345 - 347] of it and we find that when you're if
[347 - 348] you're making a lot of Brett's like a
[348 - 350] traditional bull shake bread the steel
[350 - 353] can actually over brown the bottom of a
[353 - 355] bread pretty easily before the exterior
[355 - 357] looks really nice so generally when
[357 - 358] we're doing breads we still stick with a
[358 - 361] baking stone but for things like pizza
[361 - 364] flat breads we're you're not trying to
[364 - 367] cook this entire thing through they're
[367 - 368] much much thinner the steel is really
[368 - 371] nice the steel is also great you can you
[371 - 372] know transfer it over to your grill and
[372 - 374] use it as a griddle you know you can
[374 - 376] heat it in different ways it's not gonna
[376 - 378] crack like a stone so I mean I have one
[379 - 381] of both at home if I had to just use one
[381 - 383] I'm more of a pizza maker than a baker
[383 - 386] baker so I would probably go for for
[386 - 389] just the steel anyway that's that's kind
[389 - 390] of that's kind of the difference there
[390 - 394] so hope that helps okay next up I want
[394 - 395] to talk about that peel that I was using
[395 - 398] to put the pizza in the oven that is a
[398 - 400] it's called a super piece
[400 - 401] and so it's basically a piece of canvas
[401 - 403] that wraps around a wooden peel it kind
[403 - 404] of goes through a slot and you have a
[404 - 405] little handle where you can slide the
[405 - 407] canvas back and forth
[407 - 408] and what you do is when you first get it
[408 - 409] you impregnate it with a little bit of
[409 - 412] flour get flour in there then you can
[412 - 413] put your dough on that and it's
[413 - 415] unbelievable it just will not stick you
[415 - 417] can stretch your pizza out you can
[417 - 419] actually pick the pizza off the counter
[419 - 423] with that action of the of the canvas I
[423 - 424] wish I'd done that in the video but you
[424 - 426] can put it next to it and then slide
[426 - 428] back actually pick the dough right up
[428 - 429] off the counter and it's that same
[429 - 431] motion in Reverse that allows you to put
[431 - 433] it on to your steel or on to your stone
[433 - 435] it's so good that you can make your
[435 - 437] pizza put it on there and like leave it
[437 - 439] for 20 minutes come back and it won't
[439 - 441] stick at all so if you've ever had
[441 - 443] trouble with you know trying to launch
[443 - 447] your pizza in on a flower peel and it
[447 - 448] sticks or you're just not fast enough
[448 - 450] you know that takes a little bit of
[450 - 452] skill and time to get down the super
[452 - 454] peel is fantastic I would I would I
[454 - 456] would totally highly recommend it we've
[456 - 458] tested in the Test Kitchen and we really
[458 - 459] love it you don't need to wash the
[459 - 461] canvas in fact you just you know you can
[461 - 463] if you get a ton of sauce on it but for
[463 - 465] the most part you just want to leave it
[465 - 466] with a little bit of flour on it put it
[466 - 468] away bring out next time it's good for
[468 - 470] loading bread also into the oven so
[470 - 472] that's that's my recommendation there
[472 - 475] okay and so and then final part of that
[475 - 477] is also related to peels some folks were
[477 - 479] asking whether you know how we were
[479 - 481] getting it in and out without making a
[481 - 483] mess out of it and if I was using
[483 - 485] parchment and I was not using parchment
[485 - 487] and parchment you see a lot of times
[487 - 489] people will you know do it out onto the
[489 - 490] onto the parchment and then transfer the
[490 - 493] whole thing to the stone and it's
[493 - 495] definitely an easy thing to do because
[495 - 497] you know you just pick up the parchment
[497 - 498] put it on and when you're done you can
[498 - 500] take the parchment off it we have found
[500 - 502] that that parchment will trap some
[502 - 505] moisture so you tend to not get as crisp
[505 - 507] of a bottom it's nicely browned of a
[507 - 509] bottom using that method so I would
[509 - 510] highly recommend you know if you don't
[510 - 514] have a appeal an actual peel you can use
[514 - 516] a cookie sheet or an overturned rimmed
[516 - 518] baking sheet just flour generously and
[518 - 520] you just want to work quickly at that
[520 - 521] point because you know we can tend to
[521 - 523] start to stick to whatever you're
[523 - 524] working with so I would recommend that
[524 - 526] over using the parchment actually
[526 - 528] transferring it but if that's your last
[528 - 529] resort and it gets the pizza in the oven
[529 - 531] go with the parchment because the end
[531 - 533] all of this is about
[533 - 536] eating great pizza so anyway I hope that
[536 - 538] helps thank you guys so much for all of
[538 - 541] the questions and all the feedback I saw
[541 - 543] one more vote in there for Dan 2020
[543 - 546] which I again really appreciate I just
[546 - 547] can't do it right now I got all these
[547 - 550] videos to work on sorry nice tune in the
[550 - 553] Saturday for our next one and yeah I'll
[553 - 553] see you around