PAN PIZZA – Homemade in 3 Hours!

An EASY and FAST homemade PAN PIZZA just as many families make it in Italy! This homemade pizza dough is digestible, delicious and ready in about 3 hours. Sometimes called ‘sheet pan pizza’ (in italian “pizza alla teglia”), this pan pizza is the most popular in homes throughout Italy.

#pizza #panpizza #italianrecipes

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In this PIATTO™ video recipe, we present:

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Homemade PAN PIZZA in 3 Hours
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Learn how to make a homemade pan pizza to DIE FOR! This homemade pizza dough can be ready for baking in about 3 hours. We’ll show you how to bake it as a classic ‘Pizza Margherita’ and as a ‘boscaiola’ pizza with sausage and mushrooms.

In this video, we’ll show you how…
➠ how to make homemade pizza dough that is highly digestible in just 3 hours
➠ how to make pizza dough with a stand mixer (here, a Kitchenaid stand mixer)
➠ how to stretch pizza dough for a sheet pan pizza
➠ how to bake a delicious pan pizza in a conventional home oven

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 3 PAN PIZZAS
✔️ bread flour: about 9 cups (1 kg)
What did we use? Find it on Amazon (Affiliate Link): ► Caputo ‘Nuvola’ Flour ‘0’: https://amzn.to/3KtEcYV
✔️ water: 3 cups (700 ml)
✔️ yeast (dry): 1 tsp; fresh? 6 grams
✔️ fine salt: 4 tsp (25 g)

Want to make 1-2 pan pizzas instead? Check the video for quantities.
Flour details: Choose a flour with a ‘W’ of 280-320
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TABLE OF CONTENTS
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0:00 intro
0:33 ingredients for one, two or three pan pizzas
0:41 how to make homemade pizza dough
0:53 how to choose flour for pizza dough
2:30 pizza proofs
5:00 stretching homemade pizza dough
5:30 baking a pizza margherita

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

Or check out store on Amazon:
► https://www.amazon.com/shop/piatto/

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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.

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