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[46 - 47] - [Alvin] Hello there.

[47 - 49] Welcome back to another episode of "Anything with Alvin",

[49 - 50] where I make food from videos

[50 - 52] that I like to watch in my spare time.

[52 - 54] This time I'm gonna be taking on making

[54 - 55] the pizza al trancio,

[55 - 58] or sliced pizza popularly served at the establishment

[58 - 60] in Milan called Spontaneity Pizza.

[60 - 62] This type of pizza is large, thick,

[62 - 65] and loaded with lots of cheese, super gooey,

[65 - 66] and really, really delicious looking.

[66 - 68] So I've been always curious to see

[68 - 69] what it actually might taste like.

[69 - 71] Based on the size of this pan that we got,

[71 - 73] I think we're in for a good time.

[73 - 74] Let's start with the dough.

[74 - 75] Now there's actually a couple

[75 - 77] of recipes offered by the establishment themselves.

[77 - 79] So we kind of took the liberty to go around

[79 - 80] and collect them all.

[80 - 81] In a large stand mixer,

[81 - 84] I'm combining 450 grams of 00 flour,

[84 - 87] five grams of dry instant yeast, 4.5 grams of kosher salt,

[87 - 89] and 300 grams of water.

[89 - 90] This is all going to get mixed up

[90 - 92] until it's about a shaggy dough,

[92 - 93] roughly five to eight minutes.

[93 - 94] Once the dough is ready,

[94 - 96] this is gonna get turned out onto the work surface

[96 - 99] and just knead it until it becomes a nice smooth ball.

[99 - 101] Let's give this dough a nice proof under a moist towel

[101 - 105] for about 30 minutes until it has gotten doubled in size.

[105 - 106] Onto the pizza sauce.

[106 - 107] Now this one is pretty simple.

[107 - 110] It's just two 28 ounce cans of crushed tomatoes,

[110 - 113] a tablespoon of salt, half a tablespoon of pepper,

[113 - 115] and half a tablespoon of dried oregano.

[115 - 117] Just blitz together with an immersion blender

[117 - 119] to make sure it's smooth and that's it.

[119 - 121] Sometimes simple is better.

[121 - 122] Now that our dough's gotten a little bit bigger,

[122 - 124] we're gonna put this onto our cutting board

[124 - 126] and roll this out until it becomes a nice disc.

[126 - 128] Then the dough gets transferred into our pan,

[128 - 131] but not before we put a little bit of oil just to make sure

[131 - 133] that the dough didn't stick to the bottom of the pan.

[133 - 135] This dough seems to have a lot of oil based on the videos

[135 - 137] that we've been watching, kind of like a focaccia.

[137 - 139] So I'm curious to see how this turns out.

[139 - 141] We also did have some extra dough on the side,

[141 - 144] so we're gonna make a smaller personal size pan pizza,

[144 - 145] so to speak, repeating the same process

[145 - 147] and letting that proof in there as well.

[147 - 149] Once another 30 minutes have passed

[149 - 150] and our dough has gotten a second proof,

[150 - 153] the sauce goes on ladeled and spread in a nice even circle

[153 - 155] until it is ready for the oven.

[155 - 157] The unique part about this pizza seems to be this step

[157 - 160] where they pour a lot of oil around the edges of the dough

[160 - 162] before it's even baked to make sure that there's enough,

[162 - 164] I guess, oil to crisp up the sides

[164 - 165] before it goes into the oven.

[165 - 167] This kind of reminds me of Pizza Hutt.

[167 - 168] Little sprinkle of dried oregano

[168 - 170] on top of the sauce and into the oven.

[170 - 171] Our oven has been preheating

[171 - 174] at 450 degrees with a pizza stone

[174 - 175] just to make sure that it's hot.

[175 - 178] We're gonna let this go for about, let's say, 10 minutes.

[178 - 180] Now in the video , the Spontaneity employee seems

[180 - 182] to pull out the pizza at stages to check the inside

[182 - 185] and also the bottom of the pizza with a knife to make sure

[185 - 186] that there's enough browning on the bottom

[186 - 187] and adds oil to make sure

[187 - 189] that there's a lot more crispiness.

[189 - 190] So we're gonna do the same, back in the oven

[190 - 192] for another five minutes or so.

[192 - 194] Then we're gonna pull out the pizza one more time

[194 - 195] and add a lot of cheese.

[195 - 198] This is roughly about 300 to 400 grams

[198 - 199] of low moisture mozzarella

[199 - 201] that's been thinly sliced and layered on top.

[201 - 203] And this is gonna go back in the oven for another 10 minutes

[203 - 205] or so until the cheese has gotten golden

[205 - 207] and it is nice and melted.

[207 - 208] Now we're gonna do the same thing

[208 - 210] with the small personal size pizza.

[210 - 211] Put the sauce on the pizza, put it in the oven,

[211 - 213] put the cheese on, same deal.

[213 - 215] The first pizza looks a little flat,

[215 - 216] so we're gonna take that out and put a lot

[216 - 218] of pepperoni on it because that's the one way

[218 - 220] you can solve all your pizza problems.

[220 - 223] Smaller pizza does come out a little bit better.

[223 - 224] The dough is a little bit taller

[224 - 225] and has the thickness that we are looking for.

[225 - 228] So we're gonna take this one, cut it up for snacks,

[228 - 229] and we're gonna take the first one out.

[229 - 231] Basically just made a giant pepperoni pizza.

[231 - 234] Cut that one up for snacks as well to feed the whole studio

[234 - 235] because everybody's been waiting

[235 - 237] and smelling pizza all day long.

[237 - 239] I think the issue with the first pizza was

[239 - 241] that it actually proofed in an environment

[241 - 243] that wasn't humid or warm enough.

[243 - 245] We kind of just put it downstairs without a cover.

[245 - 246] So this time we're gonna redo the dough,

[246 - 248] but we're gonna make sure that the pizza goes

[248 - 251] under a moist paper towel the second time.

[251 - 253] So both proofs are gonna be in heat and moisture.

[253 - 255] Same thing, make the dough, roll out the dough,

[255 - 256] put it in the pan with the oil,

[256 - 259] Let it proof, this time in a better environment,

[259 - 261] and we're gonna make sure that we prepare it the same way,

[261 - 263] but we're also gonna multiply the cheese by two

[263 - 265] because this is an extra cheesy pizza.

[265 - 267] We're also gonna crank the heat up to 500 degrees in order

[267 - 270] to get a better rise on the dough in the oven.

[270 - 271] And this seems to be working very well.

[271 - 273] The cheese is very gooey and melty,

[273 - 275] the dough is thicker and it looks closer

[275 - 277] to the original than we'd ever expected.

[277 - 281] So we're gonna slide this boy out, cut it up into slices,

[281 - 283] six very, very thick cheesy slices.

[283 - 285] Look at that cheese bowl right here. That's a good one.

[285 - 287] And then we're gonna take one of these slices

[287 - 288] and use a cleaver

[288 - 291] and chop it up into these little square chunks,

[291 - 293] just like they serve it in Italy.

[293 - 294] And we're gonna put this on a plate

[294 - 296] and eat this cube by cube.

[296 - 298] Hmm, this is pretty good.

[298 - 300] When I'm eating this, I don't actually think of pizza.

[300 - 301] This reminds me more

[301 - 304] of like a cheesy pizza bread than an actual classic pizza,

[304 - 306] which is basically what we're doing.

[306 - 308] The bottom is nice and crispy

[308 - 309] and has that nice fried crunchy taste

[309 - 311] that Pizza Hut and focaccia has.

[311 - 313] Honestly, I actually like putting a little bit

[313 - 314] of sauce on the side and dipping

[314 - 315] a cue of this into the sauce.

[315 - 318] So it's like a cheesy bread you dip in your tomato sauce.

[318 - 321] We did make three large gigantic pizzas,

[321 - 323] and to make sure that none of this goes to waste,

[323 - 324] I'm gonna take all the pizza that we got,

[324 - 326] cut them into little cubes,

[326 - 328] and divide this up into little boxes for everybody

[328 - 332] to take home because pizza should be shared with everyone.

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