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A pizza with a flaky puffy crust? Yes, please. #emmymade
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I adapted King Arthur Flour’s recipe: https://www.kingarthurbaking.com/recipes/flaky-puff-crust-pizza-recipe
Upside Down Grandma Pizza: https://www.youtube.com/watch?v=bHLqA6ieWro
Pourable Pizza: https://www.youtube.com/watch?v=tq49kS1t4ys
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: https://www.amazon.com/shop/emmymadeinjapan
Half Sheet Pan (Amazon affiliate link): https://a.co/d/eKC70Vk
00 Pizza Flour (Amazon affiliate link): https://a.co/d/5bPatmJ
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Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Emmymade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Chapters:
0:00 Intro
0:19 Sponsorship.
2:26 What are we making?
3:36 What is 00 flour?
4:45 Mixing the dry ingredients.
5:16 Adding the wet ingredients.
6:12 Kneading everything together.
6:41 Resting time.
7:07 Rolling the dough out.
7:50 Adding the butter.
8:38 Last folds.
9:16 Rolling the dough out.
9:52 Rest.
10:25 Oven temperature.
10:55 Final shaping.
12:00 Topping the pizza.
12:29 Baking instructions.
12:58 Making the basil oil.
14:24 Baked pizza.
14:32 Adding the basil oil.
15:22 Tasting!!!
Music courtesy of Audio Network and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “Friday, Pizza Day!”
44 Comments
Omg I need to try making this. I would probably add pepperoni and veggies tho.
Hi Emmy good to See you too. Hope your new year has gone good so far
I used to only eat “deep pan” pizza, but as I’ve grown older, I enjoy thin and crispy crusts better. Every so often here in Australia, Domino’s Pizza brings back a square pizza on puff pastry- it’s sooo good!🥰 the only down side is that inevitably the puff pastry is lip and not super crispy by the time it gets to you🤷🏻♀️
My school's pizza was more like a pizza flavored pop tart. 🤣
7:14 the difference in stain looks like your tabletop has the number 1 😊
This looks delicious and very doable!!
Yum!!
Just did a video of my nice inventive 🐔 coop… I'll be able to make some of the recipes on this channel!!
https://youtube.com/shorts/fzfh5tylOFs?si=Idc-vyLbvFGx7v88
Nothing like school pizza except in shape maybe
The only other place I found school pizza that was EXACTLY as it tasted was on Northwest Airlines!!! Sadly…they don't exist anymore and airlines no longer give free meals…but…I have made a similar recipe and it was amazeballs!!!
I love you videos. Always interesting!!
Emmy we realllly don’t need to hear you chomping 🥴 Pleeeeease move your microphone
Oh the layers and oh that cheese! I have had the King Arthur flour in my pantry forever as I felt the wait time proofing, etc would take forever so thank you Emmy for the shorter version. This looks amazing. Also, with the finished product being a softer crispy, we call that in our home "scrunchy" We love anything scrunchy!
Mm mmm
Less cheese!? 😮 blasphemy! 😂
That basil oil, dip bread in it for breakfast!
You should try chef John's puff pastry pizza poppers. He said that's the only way they will be crispy. If you try to do the big version. It's never going to get very crispy except around the edges
[13:32] "Bloop."
Does anyone else remember having taco boats for hot lunch? 🌮Besides pizza it's the only other thing I sorta liked.
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Yes! The metric system is fantastic ❤❤❤❤
We didn’t have school pizza that looked like this, ours were called pizza boats. Just like a stouffers pizza
One tip I’ll give again that I got hate for last time is use a silicone mat when using a sheet pan for crispy pizza. Sometimes I grease it with olive oil for a more crispier crust. (I did this laminated pizza dough recipe and bought 00 flour to do it too and I wasn’t a huge fan of it. It looked so good in the video but it wasn’t my vibe. I did love the buttery flavor though that was amazing.) I’d love for Emmy to try Nichole from Allrecipes’ recipes it would be so awesome. Y’all should honestly collaborate on something. Maybe she tries your favorite recipe and you try hers. Idk just a thought, ❤UEmmy as usual stay cheery and special!!!
Please, please, please! Never ever put salt in the direct contact with yeast – it can easily kill your yeast and make your dough flat! If you use salt, put it further away from the yeast in your batter so they wouldn't immediately touch each other before the yeast activates
Looks delicious ❤❤
I’d be inclined to laminate the dough with an herbed butter for better flavored crust. But it sure looks yummy🤤
Just tried it. Very tasty. Almost croissant in texture. I added a little more water, about 1/4 cup more. Dough still handled great. I worried it would stick to the ungreased pan, but it released pretty well.
That crust would be a good choice for a breakfast pizza or a dessert pizza
After my Nan retired, she went back to work as a lunch lady and it was AWESOME! Her school was right near our house so she would come by afterwards and give us leftover pizza or extra sub sandwiches. Good times.
The colour itself of the pan/oven tray has nothing to do with the heat transferring capacity of the pan, it's the material is made of. It has been plenty debunked…
Oh no. No one has money for 00.
Are you pro-trump???!!!!
This is NOT how you use 00 flour.
Omg.
Your reviews are so thorough and informative I really appreciate your teaching us so well!
Oh this is fancy take on it. My school pizza wasn't fancy, but it was nostalgic looking back.
Hey Emmy….have you perhaps seen the episode on Max Miller's channel – Tasting History on recipes for school cafeteria pizza? The crust he uses is a pourable crust with no rising etc. I'd be interested in your take on this. I love Max Miller's channel…and I think you would enjoy some of his recipes.
Your channel always makes my day ❤
These pans cook at different temperatures.
For a next video, can you find an authentic recipe for the OG school pizza!? Would love to see how that turns out!
Rough puff pastry pizza base. Nice!
Maybe I'll try making pizza with store bought puff pastry. 😊
Ooooooooh, that basil oil would be good on some pasta too!
Or steak! 😂
I did not have cafeteria pizza in elementary or high school as neither had a cafeteria (grew up in a small town in Nova Scotia). Kids like me who lived close walked home for lunch and the kids bused in from nearby communities brought their own lunch.
Max Miller made school pizza from an old lunch lady cookbook. The recipe made lots and lots of pizza, which probably delighted lots of kids. The crust was basically a liquid that you poured in the pan- not a yummy laminated dough like this pizza!
wow
Great recipe, this looks way better than school cafeteria food. Looks like from the comments people had better quality of food many years ago.
This looks really tasty, Emmy! Also, speaking of square-rectangle pizza, my favorite kind I like to have currently is the Freschetta spinach and white sauce pizza 🙂