hello this is chef john from food wishes comma with pizza diya that's right I'm
watching TV the other day and I see a commercial for something called a papa
diya and at first I thought wow they finally developed the technology for
folding a pizza in half and then I thought hey that's not a bad idea except
you have to make a pizza first and then I thought or do you it what follows as
my attempt to make one of these things just using a pan and not to spoil the
ending but this totally worked so with that let's go ahead and get started by
buying or making some pizza dough and what I have here is one batch of our
famous Wolfgang Puck's pizza dough that I've divided into four portions and what
we'll do using just enough flour so it doesn't stick his roll this out into a
circle just about an eighth of an inch thick and one great tip for rolling out
pizza dough because it tends to be fairly elastic while you're doing this
if it won't stay rolled out and it keeps stretching back just stop rolling for a
minute and let the dough relax and then continue on and you'll see that should
make things a lot easier oh and the other tip is while we don't want a ton
of flour worked into this we do want to make sure we have enough under the dough
so it doesn't stick onto the table once we have this rolled all the way out and
as you can see I just like to sort of drag it across that sprinkle flour on
the table so as to pick up just the right amount but anyway one way or
another we'll go ahead and roll that out nice and thin oh and please be aware
when you pick this up to put it in the pan it's always gonna stretch out a
little more so I will generally roll it out about an inch or so less than the
size of my pan okay so my dough is looking good and at this point we can
head to the stove to prep our pan which means getting it nice and hot over
medium-high heat and we'll also give that a fairly generous brushing of olive
oil and you'll probably notice some little wisps of smoke coming up as I do
this that's fine since it means it's hot enough but as soon as we place our dough
in we will immediately turn our heat down to medium and I will tell you why
in a moment and as soon as that dough hits the hot pan you're gonna notice
lots of little bubbles forming which is great news because not only does that
mean our pizza dia crust is gonna be nice and airy and light but also once we
flip those over those bubbles are gonna kind of brown and char
and they're gonna give this thing a very beautiful in highly enticing appearance
so eventually this bubbled side is going to be the outside of our pizza dia and
that's because after cooking this for about two minutes we're gonna go ahead
and flip it over revealing what we'll call the smooth side yeah smooth except
for those giant bubbles but that's fine because as we spread it over our pizza
sauce which is the next step we'll go ahead and press any of those down and as
we do that not only will this smooth side become actually smooth it will also
become covered with sauce and then what we'll do once that's been administered
let's go ahead and transfer on the toppings of our choice which for me is
going to be some mozzarella cheese some sweet Italian sausage some mushrooms and
some red onions and just like when we make regular pizza we don't want to
overdo it with the toppings so please show a little bit of restraint otherwise
their proportions are going to be all off and instead of a pizza deal you
could accidentally end up with a pizza Rito which actually doesn't sound bad
but that's another video but anyway having said that of course how much is
up to you I mean you are after all the Pappajohn of how much to put on but no
matter how much you use we'll probably want to leave about a half inch to an
inch of dough around the outside around the outside around the outside so when
we fold this it doesn't all squish out and speaking of folding for best results
the non cheese ingredients should be placed just on one half oh and the
reason we turned our heat down to medium is because it's gonna take a few minutes
to get these toppings on and we don't want that crust underneath charring too
much by the time all our fixings have been placed down but anyway once that's
been successfully chopped we'll go ahead and take a spatula and we'll make a
crease by pressing gently into the dough exactly in the middle or as close as we
can get at which point we'll carefully fold this over and then we'll evaluate
okay if it's beautifully Brown and as crispy as we want when you go ahead and
serve it but if we want this to grill a little more which I do we'll go ahead
and brush that very lightly with olive oil all right not too much just a light
coating and then we can go ahead and flip that over always by the way turning
towards the same side otherwise we could have some molten pizza fillings falling
out due to the physics of a flimsier fulcrum and
while that side is getting a little browner we'll go ahead and brush a
little more olive oil on this side and we will simply continue grilling this
flipping it from side to side as we see fit until it's exactly as brown as we
want and because our dough was so thin by the time it looks like this it's
going to be fully cooked through and that's it we'll go ahead and remove that
from the pan and plate up and we will cut that in half using a pizza D you
wheel and if you don't have one just use a regular pizza wheel and then because I
have to take pictures of this I went ahead and served a little salad along
side and since that was only lettuce in oil and vinegar I decided to grate over
a little bit of parmigiano-reggiano which always makes it better
or as a James Beard Award winner would say elevates it and that's it after
taking a few pictures I grabbed a half and dug in and I absolutely loved what I
produced okay it really did have the taste and texture of a folded over slice
of pizza which reminds me I could have made this look a lot more visually
impressive by doubling the toppings but I really did want to stick with the same
proportions that you get on a pizza and while it might not be that easy to see
especially since I keep holding this out of the frame there really was plenty of
that stuff to go around so I'm officially designating this experiment
of great success and not just because it was a very delicious thing to eat with
this relatively fast and easy procedure allows you to do is make a single
portion of what's very very close to pizza in a pan on top of the stove in
just a few minutes without ever having to turn on the oven and by the way if
you do a search for pizza dia you don't really see this all right what
you see instead is an actual quesadilla made with flour tortillas which is then
topped with sauce and cheese and whatever to make a pizza which I'm sure
is lovely but that's actually a quesadilla pizza and not a true pizza
deal like this and of course if you'd like to argue about that I'm on Twitter
but in the meantime let me just finish by saying I really do hope you give this
a try soon so please follow the links below for the ingredient amounts a
principle written recipe and much more info as usual and as always
you