chef john, i just really want to say thank you. i've been suffering from severe depression and anxiety and your videos often help me on the tough days. you inspired me to go to cooking school next semester. honestly your videos probably saved my life.
As a former pro-pizza-maker, I love home cooking pizza, but can never get that same pizzeria texture. Your trick of cooking bottom in cast iron and finishing top in hot/broiling oven is awesome. Your videos are great! Thank you for sharing the tips.
Food Wishes The digestive benefit comes from the lack of long chained carbohydrates (FODMAPs), that is known to be a possible cause of irritable bowel syndrome in some people. People with sensitivity to these carbohydrates can experience inflammation in their bowels when eating regular wheat and other grain products, also making them gassy and feel bloated. It can be really painful and uncomfortable. Spelt, on the other hand, along with most gluten free alternatives, has less of these, and as such is easier on the tummy. But people with gluten allergies should stay away regardless, as spelt still contains gluten.
You can also get a great crust if you preheat oven to 500 degrees F and placing the cast iron directly in oven without preheating on the stove top. Love cast iron pizza using any flour especially spelt or even sprouted flour. Thanks for the videos... Love them all.
At this point, I watch the videos more for the rhyming and jokes than the recipes. Just joking I still love the recipes but this is my favorite channel because your funny and the recipes are easy to follow at home.
I swear by the broiler+skillet method... no pizza stone needed! As for my skillet... Lodge, of course -- my most prized possession (well... in the kitchen, anyway...) !!
I was wondering if I could cook pizza exactly this way but I was hesitating and your video came just in time showing that it would actually gonna work, thanks Chef John!
I discovered spelt 25 years ago after discovering that wheat was an irritant to my system. Spelt is the best! I now buy organic spelt berries (Bob's Red Mill online), soak, sprout, dehydrate, and grind them into my own flour with the Vitamix. I used your cast iron technique recently and it made the best pizza ever; crisp, yet light because of the sprouted spelt flour. Great recipe. Thank you!
God I can't wait for another episode. You've kept us waiting sooo long this time CJ. I nearly try every recipe you upload and I think your food, and cooking in general, is a great inspiration for me. Thanks for all the great videos so far, I'm really looking forward to the next.
I have GOT to try this, but what do you think the chances are of my husband bringing home the spelt flour I'll ask him for? Hmm I better go out tomorrow and get it myself. Thanks so much for sharing this Chef John. Have a wonderful weekend.
I made it and it was excellent! I was a bit short on time, so I skipped tthe second rise, and it was still so yummy. Reminded me of a lighter version whole wheat, yet with better flavor! Thanks again for the recipe!
If I could ask one favor? Please put the amount of yeast in teaspoons as well as package amounts. I always forget if it's 2 1/4 or 2 3/4 teaspoons per package. I looked it up; it would just simplify the process for those of us using bags of yeast. Thanks, trying it now.
Nice stuff. One of the occasions where I have to use a dictionary to understand your recipe as a non-native speaker. After having realized what spelt is, my excitement is gone a bit. Every good bakery in Germany sells bread and rolls made from spelt. Looking at the statistics, the Germans have very similar health problems than the Americans. The taste of spelt is really nice though (especially for German bread) and the method with the pan for Pizza looks very promising. I'll give it a try.
I bake my pizza on a silicone coated grid that I bought at the Pound Shop (I'm in the UK). It's supposed to be for oven fries but I find it works great for anything that wants to be crunchy on the bottom.
What wonderful hands you have Chef. Thank you so much for sharing. I really enjoyed this video with hopes of one day having guilt free pizza again like I used to when I was totally oblivious to good vs bad food. So, this one is very good. Bye now
Just to clarify for anyone who doesn't know, your water should be between 105 to 110 degrees F to activate yeast. Any colder and it won't activate, any higher and it will die. I hate that most bread recipes don't just say this.
I don't think it matters that much. I have always used lukewarm water about the same temperature as feels pleasant on my hands and I have never had a dough where I killed the yeast.
Novacification When I was first learning to make bread I killed a lot of yeast because I didn't know how warm was too warm. Might've just been my luck.
drk321 Ah, yes, I agree. I also had issues with salt either killing my yeast or making it less active when I was learning to make bread. I don't know why so many recipes have you add it straight into the sponge.
Iv found that not adding oil helps to keep the pizza bottom going hard and try. Oil simply covers the flour and stops it from absorbing water. And place it in a oiled bowl, double in size. And not punch it down - instead drop it from the bowl, cut it to pieces and gently stretch it with fingers - no roll or heavy pushing - you want to keep the bubbles inside as much as possible. End up getting crunchy but soft inside and not dry pizzas.
Love the cast iron method. I tried your amazing no knead dough three times before and the bottom of the pizza just wasn't getting crispy for some reason. Will try this and report back. Thanks again!
Looks good, I've been using the cast iron pan technique for about a year now, but with bread flour dough. It works pretty good for that too, but doesn't match a good baking stone, or steel (i prefer using a baking steel), but my last baking steel I used to weld up an annoying hole on my car hauling trailer.. (True story)
Not a foodwish but I really wish if you could talk about your experience as a chef. Clearly, you re inspiring a lot of people including young ones(like me) who are really interested in pursuing a chef career. Is a professional career in cooking similar to home cooking?
If I wanted to make a bunch of these to freeze (as I'm far to lazy to make this each time I wanted pizza...which is often) at what step would it be best to freeze? After baking the dough a little? Before for after adding toppings? Thanks!
I've been doing an equal parts Greek yogurt and flour for a pizza dough. It's pretty good if done in cast iron or a cake tin, deep dish style. It's pretty soggy when done with wheat flour. Any clue if spelt flour would be good for that?
Chef John can you please make a video about the benefits of cooking on stainless steel pots and pans? I just a purchased my first set and I need more information on tips, tricks and care. Appreciate anything at this point.
Chef John, pleeease show us your waffles recipe! Everything you do is AMAZING, we've tried some of recipes at home (here in Brazil) and we would love to make some good waffles!
Hi Chef John, I was watching one of your old videos about making sourdough. First of all, I just want to say that you've come a long way in terms of your delivery. Just with the tone of your voice and subtle humor it becomes so much more interesting to watch. Other than that, I just wanted to ask if it's possible to use spelt flour for sourdough. Would it work just the same as plain four? Also, after kneading the dough, would I be able to keep a piece in the fridge or freezer to use as my next sourdough? Thanks Chef. I think this is the best cooking channel for people that actually want to learn how to cook.
Love the stuff as always Chef! Just made your spinach and artichoke dip recipe again :) I love seeing you use fresh ingredients and showcase healthy dishes, but I want to see a dirty recipe, the kind that's delicious but leaves you feeling so guilty when you're finished. Know what I mean?
I use a heavy pan with butter and a touch of water, stove top, covered to cook dressed up frozen pizzas then transfer it to the oven to finish. Best I can do for frozen.
Hey Chef John, as a brazilian fan I would love if you make some "brigadeiros", they're the easiest, most delicious thing to make at home if you have a sugar craving.
Another way to do that preheat is to actually simply stick the empty cast iron pan in the oven while it preheats and leave it there for a few minutes to get nice and hot. And then stick your pizza in there as per usual. Works every time for me. :D ALSO. Anyone that wants something to keep in there oven but doesnt want to deal with the WHOLE cast iron pan, check out a tawa. Its pretty much a cast iron pan without the sides and handle. It's just a cast iron ... surface. Great for making pizza.
Check out the recipe: www.allrecipes.com/Recipe/242205/Spelt-Pizza-Dough/
chef john, i just really want to say thank you. i've been suffering from severe depression and anxiety and your videos often help me on the tough days. you inspired me to go to cooking school next semester. honestly your videos probably saved my life.
As a former pro-pizza-maker, I love home cooking pizza, but can never get that same pizzeria texture. Your trick of cooking bottom in cast iron and finishing top in hot/broiling oven is awesome. Your videos are great! Thank you for sharing the tips.
So everyone is clear. This flour contains gluten, but many people find it easier to digest than regular wheat gluten.
Food Wishes is gluten spelt right?
^ doesnt get it
Spelt is one of the healthiest flours right now...😊....i usually add ap flour to recipes using spelt
Food Wishes I always feel it's such a waste when you let some of the parm fall off the food and onto the pan or baking sheet... Poor, wasted parm :'(
Food Wishes The digestive benefit comes from the lack of long chained carbohydrates (FODMAPs), that is known to be a possible cause of irritable bowel syndrome in some people. People with sensitivity to these carbohydrates can experience inflammation in their bowels when eating regular wheat and other grain products, also making them gassy and feel bloated. It can be really painful and uncomfortable. Spelt, on the other hand, along with most gluten free alternatives, has less of these, and as such is easier on the tummy. But people with gluten allergies should stay away regardless, as spelt still contains gluten.
You can also get a great crust if you preheat oven to 500 degrees F and placing the cast iron directly in oven without preheating on the stove top. Love cast iron pizza using any flour especially spelt or even sprouted flour. Thanks for the videos... Love them all.
I live by spelt! This is a really great recipe. Thanks for spreading the word about spelt.
The dough-hook thing is why I enjoy watching Johns cooking videos. We all do little goofs like that all the time!
At this point, I watch the videos more for the rhyming and jokes than the recipes. Just joking I still love the recipes but this is my favorite channel because your funny and the recipes are easy to follow at home.
Oh MY but the cast iron skillet cooking method is GENIUS! You're the man. Thanks.
I love you chef John! You goofy, brilliant and generous man, thank you for making my cooking that much better, you rock!
My spelt flour arrived from Amazon today....I will be making this for supper tonite. This is so much for the recipe and video, Chef John!
Love the addition of the eating sounds, should be in all your videos
One word: LOVE! Thanks Chef John!
I swear everything you make looks fantastic.
I swear by the broiler+skillet method... no pizza stone needed! As for my skillet... Lodge, of course -- my most prized possession (well... in the kitchen, anyway...) !!
I was wondering if I could cook pizza exactly this way but I was hesitating and your video came just in time showing that it would actually gonna work, thanks Chef John!
John ty so much for this video.My baby cousin is autistic,and has gluten allergies,and this so helps,because he loves pizza..
I love that you show your mistakes, even though it wasn't no big deal. I don't own a stand mixer, I
I discovered spelt 25 years ago after discovering that wheat was an irritant to my system. Spelt is the best! I now buy organic spelt berries (Bob's Red Mill online), soak, sprout, dehydrate, and grind them into my own flour with the Vitamix. I used your cast iron technique recently and it made the best pizza ever; crisp, yet light because of the sprouted spelt flour. Great recipe. Thank you!
hey that cast iron pan technique is killer! I love you dude.
God I can't wait for another episode. You've kept us waiting sooo long this time CJ. I nearly try every recipe you upload and I think your food, and cooking in general, is a great inspiration for me. Thanks for all the great videos so far, I'm really looking forward to the next.
"Dexter" . . . "killer pizza"
I have GOT to try this, but what do you think the chances are of my husband bringing home the spelt flour I'll ask him for? Hmm I better go out tomorrow and get it myself. Thanks so much for sharing this Chef John. Have a wonderful weekend.
that dexter pun was delightful
you surely love anything that is crispy and crunchy Chef John
There's no crying over this dish
icwatudidther
What if it's just too deep?
Tears of joy :' )
Dear Chef John, I tried it yesterday and made two pizzas both were excellent. What a great technique, thank you very much!!!
I made it and it was excellent! I was a bit short on time, so I skipped tthe second rise, and it was still so yummy. Reminded me of a lighter version whole wheat, yet with better flavor! Thanks again for the recipe!
I have a lodge cast Iron, I use it every day, I am always looking for cast iron recipes. this will be a definite try, thank you!
Looks delicious!!!!!!
The Dexter......of your killer pizza. LOL
I thought he was talking about the genius of dexters lab?
That was a fun and really easy video.
Love spelt... It is very digestible and tasty.
ah... dat crunch... :9
I always make mine with spelt, makes it taste so much better ^__^
If I could ask one favor? Please put the amount of yeast in teaspoons as well as package amounts. I always forget if it's 2 1/4 or 2 3/4 teaspoons per package. I looked it up; it would just simplify the process for those of us using bags of yeast. Thanks, trying it now.
I'm gonna be a health nut after this lol yummmm
Nice stuff. One of the occasions where I have to use a dictionary to understand your recipe as a non-native speaker.
After having realized what spelt is, my excitement is gone a bit. Every good bakery in Germany sells bread and rolls made from spelt. Looking at the statistics, the Germans have very similar health problems than the Americans.
The taste of spelt is really nice though (especially for German bread) and the method with the pan for Pizza looks very promising. I'll give it a try.
Looks super delicious and healthy pizza perfect recipe looks tasty
I love spelt and I use it for everything I bake, but for pizza I prefer the refined spelt flour, it has a more pizza-like texture.
Thanks. I love starting my day with you.
U crack me up.......
I bake my pizza on a silicone coated grid that I bought at the Pound Shop (I'm in the UK). It's supposed to be for oven fries but I find it works great for anything that wants to be crunchy on the bottom.
Wow. Came out great. Thank you!
That looks sooooooo good.
What wonderful hands you have Chef. Thank you so much for sharing. I really enjoyed this video with hopes of one day having guilt free pizza again like I used to when I was totally oblivious to good vs bad food. So, this one is very good. Bye now
"you are the Dexter" "killer pizza" i see what you did there
I must make this today!!! LOOKS AMAZING!!!!
THANK YOU SO MUCH FOR THE RECIPE I MADE THIS PIZZA DOUGH TODAY AND IT CAME OUT EXCELLENT AND IT WAS EASY
Your videos make me feel safe :)
I'm going to have to try this.
👍👍👍👍👍👏👏👏👏👏Thank you very much!!
Greetings from Netherland 🇳🇱💐
That is one goooood looking pizza!!
oh wow. I love the cast iron trick! I've been trying for ages to get a proper crispy bottom. Never though about staking it like that!
Just to clarify for anyone who doesn't know, your water should be between 105 to 110 degrees F to activate yeast. Any colder and it won't activate, any higher and it will die. I hate that most bread recipes don't just say this.
I don't think it matters that much. I have always used lukewarm water about the same temperature as feels pleasant on my hands and I have never had a dough where I killed the yeast.
Sera Lune He puts details like that in the blog post. He wants us all to click on both to maximize revenue. And nothing wrong with that.
degenret01 Yeah, I figured, I just wanted to say something here in case people were having trouble making other breads and didn't read his post. :)
Novacification When I was first learning to make bread I killed a lot of yeast because I didn't know how warm was too warm. Might've just been my luck.
drk321 Ah, yes, I agree. I also had issues with salt either killing my yeast or making it less active when I was learning to make bread. I don't know why so many recipes have you add it straight into the sponge.
Iv found that not adding oil helps to keep the pizza bottom going hard and try.
Oil simply covers the flour and stops it from absorbing water.
And place it in a oiled bowl, double in size.
And not punch it down - instead drop it from the bowl, cut it to pieces and gently stretch it with fingers - no roll or heavy pushing - you want to keep the bubbles inside as much as possible.
End up getting crunchy but soft inside and not dry pizzas.
Love the cast iron method. I tried your amazing no knead dough three times before and the bottom of the pizza just wasn't getting crispy for some reason. Will try this and report back. Thanks again!
Loving the chomping ♡
What a novel idea too! Almond flour is just too grainy for my palette. Thank you. Chef!
My cousin only eats Gluten free food definitely can't wait to share this with her!
Spelt contains gluten, FYI.
Oh? I had no idea >_< nvm then lol
Looks good, I've been using the cast iron pan technique for about a year now, but with bread flour dough. It works pretty good for that too, but doesn't match a good baking stone, or steel (i prefer using a baking steel), but my last baking steel I used to weld up an annoying hole on my car hauling trailer.. (True story)
You just saved my day with this. My last whole wheat pizza was a catastrophe...
That is one beautiful pizza..
OH MY GOSH! You are my hero!
thank you so much! i can't wait to try this!
Chef John can you make a video on how to make pizza dough from sourdough starter??? Please!!! Thank you!
Oh yeah, Winner Winner Pizza Dinner!!!
Not a foodwish but I really wish if you could talk about your experience as a chef. Clearly, you re inspiring a lot of people including young ones(like me) who are really interested in pursuing a chef career. Is a professional career in cooking similar to home cooking?
If I wanted to make a bunch of these to freeze (as I'm far to lazy to make this each time I wanted pizza...which is often) at what step would it be best to freeze? After baking the dough a little? Before for after adding toppings?
Thanks!
Awesome Chef!! :)
Arugula is the like new cayenne. You put it on everything!
I've been doing an equal parts Greek yogurt and flour for a pizza dough. It's pretty good if done in cast iron or a cake tin, deep dish style. It's pretty soggy when done with wheat flour. Any clue if spelt flour would be good for that?
If it’s a Chef John’s video I’ll give a thumbs up as soon as it starts playing.. I don’t do that for anybody else.
Holy, this looks amazing.
that looks so good! D:
Bravo!!!
Chef John can you please make a video about the benefits of cooking on stainless steel pots and pans? I just a purchased my first set and I need more information on tips, tricks and care. Appreciate anything at this point.
Chef John, pleeease show us your waffles recipe! Everything you do is AMAZING, we've tried some of recipes at home (here in Brazil) and we would love to make some good waffles!
Thanks my pizza came out 👍 great
brushing the edges of the crust with olive oil will make it even better
The very first pizzas ever made (in Naples Italy) were done in the skillet!
Hi Chef John, I was watching one of your old videos about making sourdough. First of all, I just want to say that you've come a long way in terms of your delivery. Just with the tone of your voice and subtle humor it becomes so much more interesting to watch.
Other than that, I just wanted to ask if it's possible to use spelt flour for sourdough. Would it work just the same as plain four? Also, after kneading the dough, would I be able to keep a piece in the fridge or freezer to use as my next sourdough?
Thanks Chef. I think this is the best cooking channel for people that actually want to learn how to cook.
Great narration voice!
Love the stuff as always Chef! Just made your spinach and artichoke dip recipe again :)
I love seeing you use fresh ingredients and showcase healthy dishes, but I want to see a dirty recipe, the kind that's delicious but leaves you feeling so guilty when you're finished. Know what I mean?
I use a heavy pan with butter and a touch of water, stove top, covered to cook dressed up frozen pizzas then transfer it to the oven to finish. Best I can do for frozen.
Hey Chef John, as a brazilian fan I would love if you make some "brigadeiros", they're the easiest, most delicious thing to make at home if you have a sugar craving.
I love the video. Quick question can I freeze rest of the dough? I be the only one eating it.
I can't be the only one who's seen nearly every single one of these recipes and never made even one.
Another way to do that preheat is to actually simply stick the empty cast iron pan in the oven while it preheats and leave it there for a few minutes to get nice and hot.
And then stick your pizza in there as per usual. Works every time for me. :D
ALSO. Anyone that wants something to keep in there oven but doesnt want to deal with the WHOLE cast iron pan, check out a tawa. Its pretty much a cast iron pan without the sides and handle. It's just a cast iron ... surface. Great for making pizza.
I want that pizza now
Lmaoo the sarcasm 😂😂
That looks so good! I am gonna try one day!
Have you ever been to Patxis Pizza?
Yum!
Awesome Pizza But was the Sausage Cooked Before You put it on it?.
Nooo this highly trained and very well known chef puts raw sausage on it durrrrrrrrrrrrrr
BigBossManBBQ Raw sausage looks pink, because it's made out of raw meat. This sausage is brown, so I'm thinking it's cooked.
BigBossManBBQ Everything except the cheese was pre cooked.
When you said that that's the dough hook attachment, I nearly lost it and started questioning everything I have ever made.. Phew
If you haven't already, you should do a take on Beef Wellington!
Awsome
Could you bake it in a regular pan and than transfer just the pizza into the oven? or is it the cast-iron pan that makes this method work?
I love spelt, i use it to make bread :)
Hi. Can i Freeze that dough ? if so for how long and before of after rise ? thanks
No Cayenne into the flour?