Pizza Oven vs. $30 Stone vs. a Pan: Which Wins?

Real Italian pizza at home, 3 ways 🍕 Pizza oven vs. home oven + stone vs. a simple pan You don't need an expensive oven to make real Italian pizza. Fabrizio shows you his own dough recipe, from years of practice and tricks from pizza-maker friends in Italy, and bakes it three ways: a professional pizza oven, a regular home oven with a cheap pizza stone, and a pan on the stove finished under the broiler. Watch to the end to see which one wins, and the one mistake almost everyone makes. 🍕 FABRIZIO'S PIZZA DOUGH (makes about 6 pizzas) • 1 kg flour (Italian "00" if you can find it) • 700 ml lukewarm water • 1 g dry yeast • 30 g salt METHOD 1. Pour the lukewarm water into a large bowl. Add the dry yeast and stir. 2. Add the salt and stir until dissolved. 3. Add the flour a little at a time, mixing with a wooden spoon. When the spoon struggles, switch to your hands. 4. Squeeze and mix in the bowl until everything comes together. It will be sticky, and that's normal. Don't add extra flour. 5. Do 3 rounds of stretch & folds, resting the dough covered between each one. Grab one side, stretch it up and fold it over, then turn the bowl and repeat on all sides. 6. Shape into a smooth ball, cover, and let it rise in the fridge for 24 hours. The slow, cold rise is where the flavor comes from. 7. Turn the dough out gently, without punching it down. Divide it into equal pieces (about 280 g each) and shape them into tight balls. 8. Place the balls in a floured tray, cover, and let them rise at room temperature until soft and puffy. 🍅 SAUCE & TOPPINGS • Whole peeled tomatoes, crushed by hand (never in a blender!) • Fresh basil, torn or whole, never chopped • Mozzarella • A little grated hard cheese 🔥 BAKING, 3 WAYS 1. Pizza oven: Launch the pizza in one quick move and turn it so every side bakes evenly. 2. Home oven + pizza stone: Put the stone in a cold oven, then heat the oven as high as it goes for at least 45 minutes. Slide the pizza straight onto the hot stone. 3. Pan: Lay the stretched dough in an oven-safe pan (cast iron or carbon steel) over medium-high heat. Top it quickly while the bottom crisps, then finish on the top rack under the broiler for a few minutes. ⏱ CHAPTERS 0:00 Intro 0:05 Making the dough 2:34 Stretch & folds 3:24 Hand-crushed tomato sauce 5:30 Dividing & shaping dough balls 6:30 Preheating the pizza stone 7:04 Stretching the dough (no rolling pin!) 7:46 Topping the pizza 8:16 Method 1: Pizza oven 9:06 Method 2: Home oven + pizza stone 10:22 Method 3: Pan + broiler 11:34 Which one wins? 💬 Which method are you trying first? Tell us in the comments! 🛒 Our pizza stone & kitchen tools: https://stan.store/cooksitshare 👍 Like, subscribe, and share with someone who loves pizza. cook. sit. share. #pizza #homemadepizza #italianpizza #pizzadough #neapolitanpizza #pizzastone #italianfood #cooking