How to Make the Crispiest, Cheesiest Cast-Iron Pan Pizza
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- čas přidán 10. 05. 2024
- Host Bridget Lancaster cooks a crispy Cast Iron Pan Pizza.
Get the recipe for Cast Iron Pan Pizza: cooks.io/3fIe6U2
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Dough
2 cups (11 ounces) bread flour
1 teaspoon table salt
1 teaspoon instant or rapid-rise yeast
1 cup (8 ounces) warm water (105 to 110 degrees)
Vegetable oil spray
Sauce
1 (14.5-ounce) can whole peeled tomatoes
1 teaspoon extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon sugar
¼ teaspoon table salt
¼ teaspoon dried oregano
Pinch red pepper flakes
Pizza
3 tablespoons extra-virgin olive oil
4 ounces Monterey Jack cheese, shredded (1 cup)
7 ounces whole-milk mozzarella cheese, shredded (1¾ cups)
that was nice of you, treat your typing fingers to something nice...
i love you respectfully for this
Hello.....bread flour? Is that wheat flour??
What size was the cast iron pan
Thank you so much for your kind posting of the ingredients
I made this with one caveat: right before I was about to preheat my oven the power went out (there was a snowstorm). Not one to quit- I put some wood in my fireplace and cooked it in there. Turned out delicious!
Just like the pioneers used to do lol
Very smart! I'm glad you were able to cook your pizza and enjoy it too!@@christophermorin9036
My 7 year old just told me I make the best pizza ever! Thanks for this recipe, my heart is so full.
I worked at the busiest Pizza Hut in Missouri back in 1976 - 1977. Those were the golden days of pizza. All the pizza chains had real pizza ovens, not conveyor ovens that are in these restaurants now. The crust didn't have holes in it back then and required someone to work it with a long handled pizza cutter. This made the ingredients which were on top of the cheese mix with the sauce and the crust. The pizza they put out now is not even close to what it was.
I was just thinking how much I missed the way pizza hut pepperoni pizza tasted back in the 80s-90s. So much better back then, literally think about that flavor sometimes, and so completely different now.
to be fair though a lot of people havent had any real pizza. Dominos pizza hut papa johns etc are all fast food.
Oh, by the way, I have made this recipe several times and it is very good.
Pizza Hut is the worst. Frozen pizza dough!😥
1980s Pizza Hut cook here, This looks great, probably better than the original. When we made dough it went straight into the oiled pan and proofed at room temperature then held in the walk in until needed. Your cold proof is a huge improvement, though I might try skipping the pie pan and proof it in the skillet. The sauce was crushed tomatoes with a big pack of Parmesan and herbs added. the edge chese (shoutout to Detroit) is a brilliant Idea. Can't wait to try this!
LOL those days
'82 Pizza Hut cook here. Our store had a couple of vertical dough proofers for our pan pizzas - and then they went into the cooler. Different stores, different resources maybe.
9 years of my life were at a Pizza hut in the 90's. We also used vertical proofers. Not to toot my own horn but man I was a whiz at that make table! Miss those days...well sort of lol.
You former Pizza Hut cooks are awesome. Not all heroes wear capes. Thank you for your input!
@@LawtonDigital you have to mean horizontal! Vertical would make the dough slump.
If you split this dough recipe into 3, you get just enough for 3 personal pan pizzas made in an 8 inch cast iron skillet. You can leave the others resting in the fridge for a few more days or freeze them after rising for later use.
Any size dough can be a personal pizza if you try hard enough.
Thanks for the tip!
Any size pizza can be a personal pan pizza with the right attitude!
czcams.com/video/JfkficphpWs/video.html
Totally agreed.Kudos.
I just made this pizza and can I tell you it was the best pizza EVER! I’ve been trying new pizza recipes since I started using cast iron about 7 months ago. This is by far the best! My daughter even said she felt like she was eating Pizza Hut pizza from the 80’s. Thank you!!
Oh wow I remember pizza hut from the 70s', 80's . .do u remember their Italian hot sandwiches . .oh man I still crave that taste
ExACTly what I have been looking for and was wondering when I was watching. LQQK at that crust! Hear that crunchy crust!!! 🤤
It literally looks like an old school pizza from pizza hut, even similar to the way they used to prepare it in the pizzahut commercials.
Dough:
2 cups (11 ounces) bread flour
1 teaspoon table salt
1 teaspoon instant or rapid-rise yeast
1 cup (8 ounces) warm water (105 to 110 degrees)
Vegetable oil spray
Sauce:
1 (14.5-ounce) can whole peeled tomatoes
1 teaspoon extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon sugar
¼ teaspoon table salt
¼ teaspoon dried oregano
Pinch red pepper flakes
Pizza:
3 tablespoons extra-virgin olive oil
4 ounces Monterey Jack cheese, shredded (1 cup)
7 ounces whole-milk mozzarella cheese, shredded (1¾ cups)
Preheat oven to 400 degrees:
Weigh flour first. Mix water into flour, salt and yeast and stir with a wooden spoon. Knead the dough right in the bowl for about a minute just until dough comes together. Dough will be sticky. Spray a 9" pie plate with oil and place dough in the pan and pat out to about 7". Spray top then cover with plastic wrap and place in the refrigerator for 12 - 24 hours. Remove the dough from fridge and allow to rest on the counter for 30 minutes. Using a 12" cast iron pan add 3 Tlbs of olive oil and swirl around to coat the pan. Put some olive oil on your finger tips and transfer the dough to the pan and press lightly to about a 1/8 ' to edge of the pan and cover with plastic wrap. Let sit on the counter for 1/2 hours.
Making sauce.
Strain tomatoes through a sieve and squeeze tomatoes with your hands to release liquid in the tomatoes. Grate the garlic on a rasp grater. Add tomatoes and garlic to a food processor along with olive oil and the spices. Pulse about 30 seconds or until smooth. ( Can be made up to 3 days in advance. )
Spread 1/2 cup sauce onto crust. Spread Monterey Jack around the perimeter of pan pressing against edge of pan. Sprinkle mozzarella cheese on the middle of pizza. Bake at 400 for 25-30 mins until browned on lowest rack. Let pan cool for 3 minutes until it stops bubbling. Run a butter knife around edge to loosen. Put pan on medium heat on stove top to brown up to 5 minutes. Remove from heat and using 2 thin spatulas place on a wire rack. Cool for 10 minutes.
Does this go in a preheated oven or cool oven?
Thanks for typing up the recipe! Appreciate it...😁
If you really want it to taste like Pizza Hut, add 2 tsp of MSG to the sauce, or over the cheese..... seriously
and BTW: NEVER put yeast and salt on top of one another
Thank you!
thank you for this,cant wait to make it
I just made this pizza. This may sound sad but this is the first pizza I’ve ever made that’s better than any takeout spot near me. Awesome recipe and it turned out great.
not sad at all :)
Why sad? Maybe bad for pizza stores? Good for you
Have to make sure and play Pac Man while you eat this.
It doesn’t take much to make better pizza than any commercial establishment these days. When you do it at home, you can choose the quality of the ingredients and I can add Italian seasonings, a bit of dried hot peppers, etc. But this is a really good pan pizza.
Have to use well seasoned cast iron or I have a well seasoned 35 year old pizza stone. It’s brown and shiny - same for cast iron black and shiny. Nothing sticks to them.
I don’t know how many people do it - but your Webber charcoal grill cooks really good pizza too. Either in pan or on the grill. I use to do on the 2 in 1 smoker type with the water pan in the middle. Always cook toppings first before putting on pizza and let cool to room temp so you don’t have to worry and I like to do it once I have cooked say some hamburgers or ribs etc so the coals are just perfect. I get the hardwood charcoal well ashed over for a bit, add some more and a small split piece of well seasoned oak wood so it holds the temp like with smoking a pork roast. But let it get down to red coals before putting pizza on. Which is why I cook other items first - no sense wasting time and heat. I wish I had one of those cool big smokers with the smoke box on the end where the wood is. Those like you use for briskets, pork roasts, ribs and cook for hours and hours. I bet the pizza would be great even though it only cooks less than a couple minutes but it has the heat and overall smoke aroma to flavor it.
I have used a stone/brick well insulated type bread oven (old outside) it was also used to roast meat - super! In those, a pizza cooked in like 90 seconds and the dough bubbled all up, and you have to keep it turning so it doesn’t burn. But the wood smoke flavor is incredible. I remember one we roasted ribeyes and while it rested, we threw sweet onions and mix of poblano and red peppers in the same place as the steak was so you had the grease/flavoring while they cooked - doesn’t take long. Made up the crust, and made the pizza with the steak thinly sliced, onion and pepper toppings and used both Swiss and Gruyère cheese - just a thin layer of fresh marinara with Muir Glen whole tomatoes, Italian spices and little heat underneath it all for pop of extra flavor and sweetness. Crunchy, sweet, smoky, chewy, cheesy! It was the best thing I have ever had. But the friend who had the brick/stone oven and used it mostly to cook and sell wonderful bread loaves passed away. Missed her and her super terrific oven and great breads. She let them go through several risings to give the bread great flavor, and structure.
Maybe the Test Kitchen can resurrect pizzas cooked like this on grills, smokers and bread ovens. The dough is different than that cooked in home oven just like the difference in cooking breads inside oven and outside in a bread oven made as such. You also have to learn how to handle a big oven like that in that it takes hours to get the temp up and let it drift down and then stay at the right temps for what you are cooking and how long it will take and how many loads you are doing. She cooked bread like 2 maybe 3 days a week and pretty much all day - depended on the number of orders. And sometimes she only did roast meat orders. Also when to keep the door closed or open. She loaded all her loaves and then closed it up. Then at least once she went in and moved all the loaves around so they cooked evenly. Steam was important for the crust. She sprayed inside the oven in the beginning like you do in home oven but sometimes she put a metal can with water in it to get steamy while she loaded the oven and pulled it out when she put the door in place. Used metal tongs. Then in 10 minutes +/- sprayed inside and closed the door again - did this twice. Just like in home oven to get a wonderful crust on those artisan loaves.
That doesn’t sound sad at all! You did it; great job! I’m going to try it out soon.
I actually worked at Pizza Hut in 1980 for 6 weeks in the summer, and made a ton of these pan pizzas! They were my favorite daily obsession for lunch...good thing I was only 18 with a high metabolism, LOL. Thanks for bringing this back to life for us to do at home as a special treat. 😄
Is it me or did pizz hut taste WAYYY better in the late 80s/early 90s? It was greasy as hell but good.
@@Doomzdayxx it was way better, before they got bought by the megacorp that owns them now.
The bread sticks were better than the pizza.
@@LH-ls4cx I feel the same about Budweiser. When I started drinking beer in the 60s a long neck Bud was the best, not so much anymore thanks to the proliferation of the American craft brews.
Cavatini was the best thing at Pizza Hut.
I was a professional cook for decades. In that time I got pretty good at making pizza. This one is as easy a recipe as I ever made, easier than most.
It looks fantastic and simple, letting the flavors combine and shine. Simplicity is the key in this type of recipe. There's lots of things you 'can' add but very few you 'should'.
One of my fondest memories is my grandmother picking me up and stopping at a Pizza Hut for a large sausage pan pizza. My grandmother loved pizza. I wish Pizza Hut would not have changed their recipes and toppings so I could still go and get that same pizza today.
A Cast Iron skillet is the miracle tool no kitchen should be without!
AND it works on an induction cooktop !
@@14sasst Its also perfect for camping. Truly, its one of those implements that requires no further improvement.
What size is the cast iron pan
She's using a 12" pan.
I've had mine since 1998. It was left in a room in a rooming house I lived in.... An it's travels halfway across the country with me.... 😂
I have tried freezing garlic and have been disappointed that it loses a lot of texture and becomes watery and a bit mushy. What I hit on instead is to put it into a glass canning jar, add a tablespoon or so of vodka, shake it a bit, then keep it in the fridge. The vodka prevents mold without affecting the taste, and the cloves keep a crisp texture. I can store cloves for several months this way.
Great tip. Thanks!
I was skeptical of freezing, I think you've hit on something here, gonna give it a try, thanks.
It's then pickeled garlic
I love your tip bro! Another reason to tell my wife why I need two bottles of vodka, one for the garlic pickle and other to keep me going!
Roaming Chemist: Great tip! Thanks for taking the time to share your “chemist-y” insight.
I made this for dinner tonight. Followed the recipe to the letter. Really worked well! Everything came out just like the video said it would. The crust is thick, but it is made crispy by the virtual frying process going on in the pan as it cooked. A very good balance of ingredients. And the recommended cooking times were spot on. Nice job Bridget & ATK team! 👍😀
"Virtual frying process"?
There's nothing virtual about it at all - just erase the redundant 'virtual' and you'll have it correct.
I love how you guys always explain the science. This recipe looks amazing.
Low & slow, so the meat splinters apart... Barbecued Pulled Pork Pizza! 🤔
@@damageincorporatedmetal43v73……..OH, yum!!!!
Didn’t have bread flour so used AP and it was fine. Great crust! Topped it with caramelized onions and browned sweet Italian sausage.before the mozzarella and a sprinkle of fresh basil just before serving. Yum! Will for sure be making this again and again.
Thanks. Was going to ask about AP.
I read, don't know if true but...sifting all purpose flour is like bread flour.
I was looking for the answer to the AP flour swap!!! Thank you 😊!!!!!!
Thanks. This is the answer I was looking for regarding extra ingredients. Was once gifted 50 pounds of mozzarella and made many deep dish pizzas.
I have found AP is ok but bread flour takes it to the professional level. I but bread flour at Gordon's Food Service. I use it for pizza and no knead bread. Try swapping it out next time you make pizza or bread and you won't believe the difference!
I made this recipe for dinner today 08/21/2022. It was a hit, I added Canadian bacon to mine. This is my very first time making pizza. I will be making this recipe again. It's a keeper!
I love making cast iron pizza. I always preheat my cast iron really hot before putting the dough in. That's how it gets really crispy! I have also played around with starting the preheated cast iron on the stove with the dough in to give the bottom a head start, while adding the toppings and then transferring to the preheated oven to finish.
I love everything about this! Presentation perfection. I love the chemistry details.
I've been making pan pizza like this for a number of years and what I do now is place the pan on a preheated pizza stone in my oven and that always gives me a perfectly cooked bottom without the need to finish it off on a stove top. Be careful finishing it on the stove top because it can go from a nice toasty crust to an overcooked, or even burnt crust in very short order, so keep a close eye on it if you do that.
One thing I've noticed about this pizza is that it is one pizza that is just as good reheated the next day, which is fantastic because it is extremely filling. Leftovers are great for lunch the next day, or even for breakfast! 😛
I also cook mine on a hot pizza stone. Pull it out of the pan within 3 mins of pulling it fun the oven. Then, put the pizza straight onto the pizza stone again to crisp it. On wire rack until cool enough to eat.
@@deejmer I use a good amount of olive oil in my pan, so removing it and laying it directly on the stone would be a bad thing to do in my case. I find that the even heat the stone provides is more than enough to promote nice browning to the bottom of the crust.
When making regular, thin crust pizza, I often start it off on a pizza screen with only tomato sauce on the dough and place it on my stone for a few minutes to set the crust, then remove it, add the rest of the toppings and slide it back directly on the pizza stone until it is done.
Thanks! Will definitely give this method a try.
I personally use cast iron. But, I'll finish it off by taking the pizza and the cast iron out of the oven and just place it on the top burner without turning it on. I'll leave it like that for a minute or so and the crust will be nice and crispy, but you shouldn't need to worry too much about overdoing it. I haven't had it get beyond modestly crispy as the cast iron starts to cool down fairly quickly.
@@SmallSpoonBrigade If you put the pan on a HOT, active burner, then yes, you have to keep a close watch on it or the bottom will burn.
Best pizza method I've ever used! It not only works on the recipe you told us, but on my old favorite dough recipe, too. I have listened to this so many times and written it down so I will never ever lose or forget it. Thank you!
I have always loved watching America's test kitchen on PBS. Love Bridget & company no nonsense wholesome awesomeness.. Thank you..
Pizza Hut was great when it first launched. It was a family event to have dinner there, they brought out a hot pan pizza and it was so good. It was special, it's incredible how terrible they are now.
They’re the new Dominoes when it first began. 🍕
I agree with you. I won't even waste my time buying Pizza Hut anymore and I used to eat their pizza exclusively. Now Dominos has upped their pizza a lot and they are really cheap and delicious.
@@lovewillwinnn Yep! Dominos used to be so so. Now they are really good.
They don' t make the dough fresh everyday in the store anymore, it comes in frozen and flavorless. I worked at Pizza Hut when they introduced pan pizza, it was soooo good. We made the sauce in the store, we cut up all the veggies. Everything was fresh. They get their veggies precut these days so they don't have that fresh bright flavor.
@@ps5801 I worked at Pizza Hut back in the day, getting their early in morning making 3 different types of dough before cutting up veggies, cooking pasta, making sauce. They don't even make their own dough anymore, some place in Green Bay makes the dough, freezes it and ships it out. They didn't stop putting cheese on top because of customer complaints they stopped to save money just like they cut back on the toppings. In 1979 a large pepperoni pizza had 45 thick slices of pepperoni now it's sliced so thinly you can see through it and you're lucky to get 12 slices. Don't tell me they haven't changed anything.
Made this pizza and it turned out great ! Adding the cheese around the edge made such a difference and the combination of crispy crust with a fluffy center was really delicious. The hardest part was waiting while it rested on the cooling rack. This took me back to the Pizza Hut pan pizza days. Thank you !
Love the crispy crust and cheesy goodness. I Just made this for the family this weekend. I adapted it to a 10 inch skillet using a 0.7 factor. (7.7 oz flour and 5.6 oz water). We added sliced mushrooms and sausage. It is now my goto pizza recipe.
Did she say what size the skillet is? I was listening for it but never heard.
Using your dough of 70% of the recipe still keeps it a 72% hydration! Brilliant. TIA
@@goodnameyt6675 she said 12 inch.
I don't have a scale, the 0.7 or the 7.7 through me off. I decided to make it the way she said but put less in the pan as I to only have a 10 inch. Ps she never gave of the pan size but u did thanks.
Yummy! Thank you, Bridget! I made this in a 10" skillet and used 70% of the flour and mozzarella cheese. I used jarred pizza sauce and also added about 2/3lb of ground pork seasoned like Italian sausage. I browned the meat before putting in on the pizza; cheese went over the meat. The crispy edge with Monterey Jack was a nice touch. Much better than just a dry crust. This won't be my last homemade pizza for sure!
Thank you. I was wondering the size of the pan she used. I think mine is about 10" too, so I appreciate you sharing!
You are not supposed to do that. You need to follow the recipe. You're missing out.
@@yongyea4147 I don't have a 12" skillet! I had to cut down on the ingredients but thanks for your thoughts. Plus I wanted sausage on it.
Thank you so much for this recipe. Pan pizza is my favorite pizza. My variations: I doubled the recipe. Who wants just one Pizza when you can have two. 😋😋😋 Instead of using canned tomatoes, I thinly sliced one tomato and put it on top of marinara sauce. I used Havarti & cheddar cheese, circle pepper, oregano, and green onions. I did everything else and it was the best tasting pizza ever. I will be making this once a month.
We've made this twice now and my college age son thinks it is the best pizza he's ever had. Great job and this is so simple to make!
Did you add any toppings other than cheese?
Your pizza looks absolutely divine! Pizza hut did this briefly in Australia during the 90's! I keep telling my kids how awesome it was and how much they missed out, you have finally brought me the ability to show them this deliciousness. Thank you, I appreciate this video!!
I grew up in the 90s and still missed out. You bedded to win the parent lottery and not haves stooge's decide your meals for you
Did you ever make this for your kiddos?
This is very well constructed video, great to learn with such passion involved. Thanks for this!
I enjoy watching simple and easy recipes that are easy to make , and are absolutely yummy. Yours is one of them. Thanks for the video.
You are the bomb. I have strived & strived for years to obtain this recipe to no avail.
I made 2 of them for my family one with extra cheese & one mushroom & hamburger. It came to the top of the pan- I had to take pictures they were so beautiful. I did cook the sauce with extra garlic & onions & used whole tomatoes then crushed, drained then cooked on stove. Gave the sauce richer flavor.
Added garlic & onion powder also with salt.
I cannot thank all of you enough at America's Test Kitchen for this one.
Back in the 80's I was at Pizza Hut every weekend before the movies- getting a pan pizza.
Ah, what sweet memories.
Thank for this & the throwback.
I don't know why but it's a big Italian no-no to cook pizza sauce, it's not necessary so why add the extra work? Yeah this crust is amazing and it's pretty close to Pizza Hut's original recipe. I love using my own toppings shredded beef, pork, BBQ traditional toppings whatever I'm in the mood for.
The person responsible for creating the Pizza Hut pan pizza was a good friend of mine. A kind, wonderful and talented gentleman named Mac Sabol. He was taken from us too soon. God bless you Mac!
Did he work for Dan and Frank Carney in Wichita? Cause they're attributed with the creation in 59.
This was an easy and amazing recipe. Bravo Bridget and team. Love the subtle comedy and great tips!❤
I've been doing this since April 2020 and the change that I advise is to start the dough on the stove top then finish it in the oven. Cook the dough bottom in the cast iron pan on high heat (8+ on the range) until it starts smelling "bready" then top as Bridget describes (though I like to take my sauce and cheese all the way to the pan edge). After you top it put it in the middle to upper 1/3rd of an oven at 525'F for 9 to 10 minutes. Let stand in the pan for 2 to 3 minutes then lift it out and enjoy!
I do it the same way but I use 2 skillets, I like a thinner crust.
I've been doing this too and I've found it works very well. Adam Ragusea popularized that method.
How many minutes do you leave it on the stove on high heat?
@@TekGriffon It isn't long but i don't time it, maybe 5 or 7 minutes? Listen for a slight bubbling sound from a light coating of oil under the dough and if your nose is close to the pan you should start to get a "bready" smell. Check out Adam Ragusea's Cast Iron Pizza video, it is very close to what I do.
@@annmarienoone9879 0
This is one of best explained recipes. Absolutely brilliant. Thank you for sharing.
Wow i love this video for many reasons, thank you for amazing video and recipe! The presenter is awesome and not fake like most people! ❤❤
made this last night and it turned out amazing. thank you for posting this video. seriously one of the best pizzas ive ever eaten. 🙂
I thought this recipe would be good, But I was not prepared for how insanely good it turned out. Thank you very much.
Great recipe! It’s summertime so Icooked it in the grill. Worked great. Took 6 minutes off the cook time. 24 minutes at 400 was perfect. Doubled the recipe for my oversized cast iron pan. Precooked the pepperoni and drained some mild peppers. I needed more proof space in the fridge so I just put the dough into my large round corningware.
It’s nice to have a deep dish recipe that’s so effortless and delicious!
I love how you made an individual portion.
I made this pizza recently and it took me back to the '70s and 80s when deep dish pizza became widely available. Best pizza I could ever imagine I'd make! Saved several pieces for family to try and it was a hit with them as well. I'll be making this dough regularly. Thank you for sharing!
Such a gorgeous pizza, Bridget. 🏆 Truly. I'm 60+ & have NO IDEA WHY I've never thought of finishing things off on the stove! 🤔
loved the explanation of the dough proofing method! it's great to understand the reasoning and science for why we do this.
I watch your shows on our smart tv and use a lot of the recipes, now I found you on CZcams I can find new recipes here. Thank you
I love you guys ! Honest, real, and good.
I will never get tired of saying that you guys are really the best!
I add a little dry Italian seasoning and a bit of garlic powder to the dry mix before adding the water for my pizza doughs. not overpowering just a subtle kick to the crust.
Looks delicious 😋
Perfect base recipe! I added pepperoni, slice cremini mushrooms and sliced black olives as they're my fave pizza toppings and it was awesome!
This looks SO good! I would never have thought of finishing on the stovetop. I am going to try a version of this tonight. I will try your crust another time, as I had already started that part. Thank you ALL for such a great channel. I watch y'all cook and review cookware. One of my favorite channels for sure!
I’ve made many many pizzas in my life and this has to be my absolute favorite. Simple easy and delicious.
This is the best recipe I go for. It's easier to make and absolutely delicious 😋,
Thanks for sharing
Thank you for sharing this GREAT Video
I can ALWAYS count on you and America's Test Kitchen...
I made this over the weekend. My wife and daughter were really impressed. It's such an easy dough and turns out extra crispy.
i been doing it on the pizza stone, trying this for sure
@@AceBoogyStacks
Keep in mind that using a cast iron skillet is the ONLY way to make the VERY BEST cornbread, too! 👍🏻
Oregano required
This is the best pizza ever. The dough was beautiful and airy but sturdy. The crunch from the cheese crust was phenomenal. Loved the sauce, it was actually the perfect viscosity! I've utilized 2 other pizza doughs, but neither compare to this in flavor or effort. It is truly the winner of all pizzas. Killing it like always.
I love this video tutorial! Thank you for sharing this easy, affordable and delicious pizza recipe.❤
Thank you for sharing this recipe. I will definitely be trying it.
I fell in love with this recipe when I saw it a few months back! Super easy and super good even with storebought pizza sauce (since I don't have a food processor, and I'm lazy). Just be careful when crisping it on the stove since it can go from perfect to burned REALLY fast (especially on an electric stove!)
czcams.com/video/JfkficphpWs/video.html
I have a "heat spreader" to put over the burner.
Thank you for the heads up information.
Much appreciated 🙂
I made this recipe today and the crunch on the pizza sounded like I was eating a Lay's potato chip! The sauce was just superb (don't think I'll buy jarred again). I knew I couldn't go wrong with an ATK recipe. Thank you for sharing
Hello Bridget, it turned out amazing; thank you for taking the time to explain this masterpiece of yours.! Suzanne
This is my go to pizza now. Love it
Made this last night and it was great. Super easy to do. I have always been hesitant to make dough but this was a breeze. As an added bonus, when it was done my skillet never looked better. It was like a super seasoning.
Bridget I made this tonight (well, the dough I made yesterday of course) and wow, it is fantastic! Delicious and so darn easy. I added some thinly sliced Italian fennel sausage and my husband didn't leave even a single slice. He also asked me to make it again -- soon.
It's really filling. That sausage sounds wonderful.
I have never had time to cook very nuch but now I do snd and appreciate the recipes I find on youtube!
Just made this for my husband and I for Valentine's day and ohmygosh it's sooooo good. I can't order pizza from a restaurant anymore, their crusts will all be a disappointment. Thank you guys for putting this recipe out it's amazing and I'm so happy!
I worked for Pizza Hut in the '80s when they had Sicilian pan pizza. The dough that she made looked just like the dough we made wet and sticky. When cooked this dough looks the same as well . I will give this a try. Great tutorial.
I miss Pizza Hut.
Does it look different from the regular pan pizza dough? If so, what did the regular dough look like so I can adjust for it?
Back when Pizza Hut was considered upscale pizza.
@@ohdaUtube I, too, worked at Pizza Hut in the mid-80's and did enough of this that I was a certified "Doughmaster." This looks exactly the same despite the fact that we didn't refrigerate the dough, instead letting it steam in a proofer for a short while before keeping it at room temperature.
@@dougfromsoanierana When was that?
This looks like a solid recipe. I haven't made any doughs in awhile, but if I did, I'd start with this. The science behind the high-hydration no-knead dough was really good to see as well.
That was good enough to download your video and save it for later. Thank you! Looking forward to making it and committing the recipe to memory!
Just tried this. It was so easy. I doubled the recipe. I couldn't find my thermometer so I had to test the water based on touch. The dough bloomed nicely. I am so impressed at this recipes simplicity. Thank you.
This looks amazing. I'm definitely going to try this one!
That looks so amazing! Easy sauce too. Thanks for sharing.
Just made this. Its awesome. Tastes just like the pizza at the nco club in Germany 1976. I've NEVER been able to figure out the crust. THANK YOU!!! ❤
Made this with the kids on the weekend and hands down one of the best tasting pizzas we’ve had in a long time! Very similar to how Pizza Hut used to make theirs.. was SO good cold from the fridge later!!
(We made 2 so we could have left overs!)
And the cheese Frico crust is AMAZING!!)
(I just used tasty cheese for the edge as we don’t have Monterey Jack in Australia - worked just fine)
Also found that the 1/2 cup sauce was a bit lean so added some home made Napoli to it - will definitely be making this again 👍👍
Yes, I also worked at Pizza Hut as a young adult!
When she split the pizza in half to look at the crust, it just didn't look right to me. But I was comparing it to Pizza Hut pan pizza, which is made with all purpose flour, and not bread flour. Therefore the crust comes out lighter. I also remember adding powdered milk to the dough mix.
I LOVE deep dish pizza from Pizza Hut, I always thought it was some kind of sour dough 🤷🏼♀️
Which crust came out lighter? This recipe or Pizza Huts?
I'd like to try making a cast iron Pizza and am searching for the best recipe I can find online
I can get pre made Pizza dough from a local Italian fruit market. Do you think that would be my best bet? Or do you know any other online recipes that are as good as Pizza Hut from back in the day?
@@kevinkolo9280 I can't compare this recipe with pizza hut, since I never tried this recipe. I would go with the pre-made Pizza Hut dough, just make sure it's for pan pizza and not the original crust. At Pizza hut, pan pizza dough was always kneaded for 10 minutes, proofed in individual pans at room temperature for about 2 hours, then placed in the refrigerator after that.
I MAKE THIS ONCE A WEEK NOW! MY HUBBY LOVES IT> Especially with my homegrown homemade pizza sauce.
I totally enjoy watching ATK. It’s comforting and informative. I love how you always throw in some food science every time. Thank you so much. ❤️
I worked at Pizza Hut in 1979 when they introduced pan pizza. Your recipe is pretty close but they used less water and mixed the dough longer. The end product looks the same. I like your simple sauce recipe I bet it's really flavorful. There is nothing like a simple cheese pizza. I love that crispy crust. I'm stealing your monteray jack trick that looks amazing!
Do you have the recipe? :)
That looks so good. Thanks for the recipe,
I envy and admire the people that have the strength and willpower to take a cooked pizza and let it sit for 10 solid minutes. My personal record is 39 seconds before I'm burning the top of my mouth and saying 'OK, this is the LAST time I eat pizza this hot right out of the oven'.
i am 38 years old and i have not once waited long enough to prevent the mouth roof burn as well. but i have beat your record and wait 39.5 seconds.
Came out perfect on the first try...thanks for such great videos!
the recipe was perfect...30 mins in the oven at 400 resulted in a perfect deep dish pizza that was absolutely delicious...much thanks...thumbs up.
love this and this lady... great stuff . thank you
I love all the little tips and techniques, like straining the tomatoes so you don't have to cook the sauce. Brilliant.
LOL. I like the tip to keep a kitchen towel on the handle so you don’t burn yourself.
This looks SO good! Several comments refer to making 2 or 3 pizzas in smaller pans, and I must admit that the crust looks awfully thick in the video. So, to make the crust thinner, I would think instead of making 3 pizzas in 8-inch pans, I am going to try to make 2 pizzas in 10-inch pans. The same ingredients split between 2 smaller pans should work. Anyone have the culinary math to prove or disprove this theory??
UPDATE - Tried this variation today: used this ATK recipe but cooked using Adam Ragusea's method, i.e. browning the dough first, then into the oven to finish. Because the pizza in this video looked too thick to me, I divided the dough ball in half and let rise in the refrigerator overnight in two pie pans. The next day, I rested the dough at room temperature for an hour, then put one dough ball into a 10-inch non-stick skillet and spread it out to the edge. Cooked on medium for about 12 minutes, checking every couple of minutes for browning on bottom. When done, took off the heat and let cool for about 5 minutes, then added the sauce. Sprinkled some parmesan on top of the sauce, then added the Jack cheese and mozzarella as per the ATK video. Cooked at 425° F. for about 10 minutes, then used a spatula around the edges of the pan, and cooled on a rack after 3 minutes. It tasted great and wasn't too thick. The bonus: I got two 10-inch pizzas out of this recipe.
My man, thank you for this information. You think the dough recipe is enough for a 15" cast iron pan?
Sounds good, have to give it a try
Thank you! I love crispy, but not thick. I'll try it your way.
The thickness and the semi-frying of the dough makes this basically a Detroit style deep dish pizza. You could try going Chicago style by making the crust more like the thickness of a pie crust, and saucing last not first. It really boosts the flavor of the sauce and you don’t get overbrown cheese. I think the combination of making a Chicago style with the crisp ones of the Detroit style could be stellar. I haven’t tried it yet due to problems with my hands but I’m hoping to soon.
@@riorio5713 I would try it. There certainly looks to be enough dough for it.👍 🍕
Excellent!!! you make me want to make/eat this😊
I am definitely going to try this! Thanks for sharing.
If you want to take it up a notch, butter the bottom of the pan and the sides instead of using olive oil and coat the butter with Parmesan cheese.
I am going to do both for the better crust, butter and oil.
@@normaortega4654 Both is best; oil keeps butter from burning, butter adds the flavor.
@@a2ndopynyn Thank you. 🤠🖖
Wouldn't the butter burn at 500 in the oven? I'm gonna try regardless! Sounds great
@@johnboyd7158 how did it turn out that way?
After i greased the bottom of my deep pan made for pizzas i placed thin slices of Mozzarella to the bottom and inside wall of the pan then place my dough, sauce and shredded cheese and then toppings making sure that my dough doesn't just cover the bottom but work it up the sides just one half inch from the top rim of the pan. You will be amazed at the flavor profile of this version.
You had me at the crunch! Thank you! ☺
Omg, this is soooo good! Thanks so much for posting 😊
Very similar to a Detroit red top. I’ve got the blue carbon steel square pans and will give this a try in my Grandma’s old cast iron skillet. I think the key is a combination of high hydration and plenty of olive oil. I’m going to use brick cheese and mozzarella with the red sauce on top. Maybe toss on some high quality Italian sausage or pepperoni. Thanks for the recipe. 👍
STOP !!!! I just 'drooled' ! Brick Chzzzzz is the BOMB ! I am gonna do it exactly how you described ! I can't hardly wait !!!! Thanx !
This is my go to pizza. Well their Detroit style pizza is, but I use this one when I want a round one lol. I haven't bought pizza since coming across these recipes!! Thank you!!!
Oh my goodness oh my goodness,I'm just starting to create my own home made pizza dough and I love watching different recipes and I have used my deep skillet pan and it was so much better so I can not wait to try your recipe here yess I will try and create a video of it and post it here thank you soooo much
I've been watching a lot of videos on pizza dough that's the best I've seen so far yummy
Some add things to say: my oven is not consistent for some reason and to not get it as burnt, I add foil to the cover the pizza. I also like to add about 0.5 to a full teaspoon of cornmeal to the dough for a little extra flavor. If you get better containers to but the dough in the fridge, it can last a little more than twice as long and develop more complex flavors.
I have been making a similar pizza every week for a year. My hacks are..I split it into 2 cast iron skillets ( we like a thinner crust). I heat the crust on the stove top for 5 min on high before I put it in the oven. I bake on the top rack for 18 min, perfect every time. I change up the cheese, gruyere, blue, cheddar, lots of veg, all good.
Thank-you!!
Yes, thinner crust! Like your take on it and will try it.
czcams.com/video/JfkficphpWs/video.html
You consider changing portion sizes a hack? lol. That's like saying your hack for drinking water is putting in a cup first.
@@Adaephonable I don't know if I'd call it a "hack" but what ann marie noone is doing is a big difference from what is called for in the video. She's not changing portion sizes she's changing the thickness of the crust by using half of the recipe for each pizza of the same size "(we like a thinner crust)". I would say your analogy would be in line with what she's saying if you said "...putting in a cup _with ice_ first." It changes the end result.
I've made this twice now and can confirm that it's extremely easy. The best bit is how much you can prepare ahead of time, with no messy rolling out.
OMg looks fantastic! I am very curious now if I could omit the oven altogether and just fry on the stove? Any ideals with suggestions?