3-Sheet Pan Pizza _ The Wicked Kitchen

Welcome back to the Wicked Kitchen, guys. Today, we're gonna be making wicked pan pizza. We have two variations here. We have a spicy, meaty, wicked pie over here, and then we have a classic marinara with cheese. You guys don't miss this. Stick around. This is gonna be a staple in your house as well. So we are going to make the dough, all right? This is gonna be a no-knead dough, super simple, okay? The only thing this takes is really time. There's no kneading. There's not a lot of thinking when it comes to doughs. A lot of baking and pizza doughs and breads, if you're not familiar with baking a lot, it tends to be a little intimidating. So I like this recipe because it's super simple. You just mix it in a bowl. You let it set. You dump it. You spread it out. You top it off, and you bake it, and that's it. Really, really simple, all right? So we're gonna start off with, we have three cups all-purpose flour. I have some sea salt in there. I also have some fast-acting yeast. I'm just gonna mix that up with my finger, make a little well, and I also have some warm water. Warm water helps activate the yeast. Now, typically, some people would separate them. You really don't with this. You can dump it all in one bowl. It works great. So I'm gonna stir that up, and that is it. I'm basically gonna mix it in a bowl, and once this is mixed and all the flour is picked up, I'm gonna let this just sit, and this is gonna expand, all right? This is gonna expand quite a bit. We're gonna just let that sit in the bowl. This is what we call shaggy, okay, when it's all shaggy. All right, we're gonna wrap this up in plastic. Just get some plastic wrap. So this will make one quarter sheet pan, all right? So this will make one pizza. So whenever I make this, I'll double it up. So we're gonna let this sit for about three to four hours, and then we're gonna get back to it. This is a double batch, okay? So this is, I doubled the recipe, and you can see how much it's expanded, right? I have two sheet pans here. I'm gonna spray the sheet pans. Make sure you get around the edges. You can also just pour some olive oil on the pans. Just rub it with a paper towel or something, all right? So I'm just gonna drop this on, cut it in half, and that's it, okay? That's it, all right? We're gonna spread those out as much as we can. What's gonna happen here is we're gonna let this sit, and it's gonna continue to proof in the pan, okay? So we're gonna set these aside. They will proof for about 45 minutes to an hour or so. Both of them, I'm gonna make two different versions. So I'm just stretching that out. This is also a nice dough to use to make focaccia. Just cover it in olive oil, some herbs. Right now, because I've worked it a little bit, the gluten is trying to pull back. So once it sits, it relaxes, so you're able to spread it out. All right, that's it. I don't even cover them, all right? So I'll just put it in a warm place. I'll put it on the counter while I'm prepping all the ingredients. We'll come back to it probably every, no, even 20 minutes to try and stretch it a little bit. I want it to go up those sides so it completely fills the pan. All right, so I'll check it in about 15, 20 minutes. We'll do that twice, then we'll be ready to top it and throw it in the oven. So you wanna preheat your oven, 475 to 500, all right? Let's heat up a pan. Gonna use some olive oil in there. I have some sausage here, some veggie sausage. I'm just gonna prep up a couple other ingredients, all right? These bases of the mushrooms, these are king oysters. You can use cremini, you can use portobellos, shiitakes, whatever you wish, right? I'm just gonna add some of these just for, it's gonna be a beautiful pie to be able to add these sliced mushrooms. So, all right, I'm just gonna set my toppings aside. I like setting everything up so it's kind of like an assembly, a little assembly line. I like getting the kids involved. Whenever I make pizzas, I'll prep all these vegetables, all these ingredients, and I'll get the kids involved to kind of make their own. So, jalapenos, they stay away from, but for me, I like mine spicy, so I'm gonna slice up some jalapenos to have on this pie. This looks like it's hot enough. Let's add the sausage to there. And just like all veggie sausage, as soon as you add it to the pan, you need to let it cook for a minute. In order for it to break up. All right, some red onion. I'm gonna cut some red onion up, have some diced red onion. All right, check on this. I'm gonna lower that down to a medium heat. Just kind of get that crumbled. Perfect, chopping that up in the pan. So, let's get this a little bit of color. All right, let's dice up this red onion. I'm gonna dice it up. I'm not gonna julienne it. I just wanna have some nice dice. All right. All right, so here we have, this is all going on one pie, all right? I have two kinds of cheeses here. I have a non-dairy parm and also a shredded mozzarella. All right, let's get some good color. I'm gonna remove that from the heat. All right, perfect. Let's check on those pies now, all right? Let's see how they're proofing. They look good, they look good. So, I went back and I kind of stretched the dough a little bit so it went to the edge. This is perfect. Okay, we preheated the oven to 475 to 500. Okay, and I'm gonna use some olive oil on top for the first one. Okay, we're gonna use some parm first. This is gonna be more of a classic one. So, we're gonna use the parm going across there. I'm gonna have some of that vegan mozz. Oh, this is gonna be like the best cheese bread. All right, I like pepper on my pie. So, it's already salty enough with the cheese. I have some dried Italian seasoning or dried oregano. You can just sprinkle that on as well. I am going to also kind of do a little backwards just like a lot of these deep dish pies do, okay? So, I have a red sauce. Okay, this is a nice pizza sauce. You wanna check out Nana's Marinara? We have that. You can check out the recipe right here. That one is a great pizza sauce. It is a marinara, okay? So, it's a little bit less concentrated than a pizza sauce is. You know, pizza sauce typically has a little bit more tomato paste, but this is gonna be perfect. So, I'm just gonna kind of top that off. All right, all right, we're gonna set that one aside. That's gonna go in in just a moment. All right, this next pie, we're gonna just layer it with some red sauce. All right, I want that to go almost all the way to the edge. Let's start layering on the ingredients. So, we have some of that sausage. Wicked meaty deliciousness with these mushrooms, this veggie sausage. Again, you can use the wicked chorizo. It would be so nice on this pie. All right, we have some of that. Those raw mushrooms. Okay, I have some red onion. Raw red onion going on there. And jalapeno. I'll keep some jalapeno on the side. And I'm going to, there's always a debate. The cheese on top or the cheese under the toppings? I do a little bit of both. All right, so I'm gonna use some of this parm. I'm not gonna put a ton of cheese on this because I, you know, all the flavor I want in those veggies. I'm gonna put a bit. If you see any missing spots on there, we can always add some more veggies. This is just enough to cover. Now, vegan cheese, unlike dairy cheese, needs quite a bit of moisture to actually melt. So that's what's nice about the sauce being on it. I'm also gonna just hit it with a, you know, finish it with a little bit of oil on top. A little black pepper on there. So good. You can finish this with some fresh herbs after we pull it out of the oven. So there you have it. Two pies, deep dish style, wicked style. They're going in the oven now. Oh, it smells so good. Look at that. Oh, that looks gorgeous, doesn't it? Look at that bubbly cheese. That's that wicked meaty, spicy one. Let's grab that classic. Oh, look at that, so good. That looks delicious with all that bubbly cheese, all that absolute goodness there. Now, you can tell when these are done when it's starting to pull a little bit away from the edge. You know, all the cheese is melted. What I like to do is I like to let these rest for anywhere from five to 10 minutes. Drives my family crazy, because I'm like, you can't eat it, we can't cut it. You got to make sure they rest so all the cheese settles, all the fat settles in there. And they're a lot easier to handle as well. So we're gonna let these rest for a couple minutes, then we're gonna slice one open. I can't wait to dig into these. All right, finally, I get to taste it. This has cooled down a little bit. I'm gonna cut this slice, this wicked meaty slice. Let me cut another piece. I'm not gonna eat the whole one, so let's try this out. Oh, look at that. Look at that, that density. Oh, that looks so good. Mm, holy ----, with that jalapeno, it is so good. Such a good pie. Let's try this one. You guys, pizza party right here. Mm, you gotta get in here. You guys gotta try this. Be sure to subscribe, add your comments. Let me know what you think. Check out our videos. Thanks for joining.