Cast Iron Pan Pizza
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- čas přidán 4. 09. 2019
- My fool-proof recipe for a pan pizza with a deeply caramelized rim.Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
***LINKS***
Mother Bear's Pizza in Bloomington, Indiana: motherbearspizza.com/
My friend David Ragsdale's vintage cast iron restoration business in Athens, Georgia: / whatsuphomerskillet
Webpage showing the history of my new cast iron pan: www.modemac.com/cgi-bin/wiki.p...
***RECIPE***
10-inch Cast Iron Pan Pizza
Serves two - if you want to feed more people, you need more pans
1/4 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water
1-1.5 cups flour (bread or all purpose)
1/2 teaspoon salt
olive oil
cornmeal
oregano
additional salt
pepper
1/3 cup canned pureed tomatoes (I like Pastene "Kitchen Ready" ground tomatoes)
additional sugar
fresh basil
grated parmesan
4 ounces whole milk, low moisture mozzarella, grated and kept cold
1 jalapeño pepper (optional), thinly sliced
Mix the yeast, sugar and warm water together in a bowl and let sit for 5 minuets. If the yeast float to the top and start to go foamy, that means they're alive and you're good to proceed. Put in one cup of flour and the 1/2 teaspoon of salt, mix until it comes together, flour your hands and start kneading. Keep adding flour as needed to keep the dough from being untenably sticky, but don't add too much; it should be pretty wet and sticky at the end. Knead until you can stretch it out thin without it tearing. Form the dough into a smooth ball, coat it and the inside of the bowl with olive oil, cover, and let rise - either for at least 24 hours in the fridge, or 1-2 hours at room temperature - until doubled in size.
In a 10-inch cast iron pan (or 10-inch Teflon pan), pour in enough olive oil to coat the bottom well. Put in a pinch of cornmeal, a little oregano, lots of black pepper and a small pinch of salt. Mix that together with your fingers and spread the seasoned oil around the bottom, corners and edges of the pan. Before you wash your hands, grab the risen dough ball and stretch it out a little wider than the pan. Put it in the pan, and let ir proof in there for a half hour, until puffy.
For the sauce, combine the tomatoes with a glug of olive oil, a pinch of sugar, and a few torn leaves of fresh basil. Make sure your cheese is ready and kept cold in the fridge.
Put the pan on your largest burner. Turn the burner on medium and your oven's broiler (grill) on high. Spoon the sauce onto the dough and spread it edge to edge. After the heat has been on for about 5 minutes, sprinkle the pizza with parmesan and then the mozzarella, edge to edge. Put on the jalapeño slices (or any other toppings, or not), and get ready to transfer the pizza to the oven. It's hard to tell when the right moment is - in my cast iron pan, 7-8 minutes from the time I turn on the burner is the perfect time, but it takes practice. The best indicator may be your nose - the second you smell something starting to burn, move the pizza. Broil it on a high rack until the top is brown to your liking, 4-5 minutes.
Remove the pizza and let it cool in the pan until firm. Use a butter knife to release the rim of browned cheese from the pan, and then pull the pizza out with tongs. The bottom may stick a bit - you can either try to scrape under there to release it, or simple tear it off with the tongs, it should be solid enough after cooling down to come out intact. - Jak na to + styl
Q: Didn't Babish just make a video about pan pizza? Are you just copying him?
A: He sure did, and it was great, as usual! czcams.com/video/J_3v7DEkjsk/video.html But that's just a coincidence. Now that I have sponsors, all my stuff has to be scheduled several weeks out; I've had this on the books for a while. My recipe is also very different from his, and I'm sure he'd be the first to tell you that none of us "own" something so basic as pan pizza.
Q: What do you mean it's safe for me to broil this in a non-stick pan?
A: According to my infrared thermometer tests, the exposed rim of my pan only hit about 350 F under the broiler before the pizza was done. Nonstick pans don't start breaking down until at least 570 F. In a test, it took my pan 20 minutes to get that hot directly under the broiler, totally empty. Again, you'll get a deep-dive on Teflon safety in Monday's vid.
Q: Did you accidentally release this video early?
A: I always upload my videos a couple days early as unlisted, because I need to send them to experts for fact-checking, and to sponsors for approval. Apparently there is a bug in CZcams's system, where if you assign an unlisted video to a public playlist, it will be listed via that playlist, so at least 50 people were able to watch this one early as a result. Won't make that mistake again!
Q: Can I get one of those vintage restored cast iron pans your friend gave you?
A: Absolutely! David sells them: instagram.com/whatsuphomerskillet/
Adam Ragusea hello adam
Adam
Hello there
Olive oil white white
Liquid chicken bullion
When he said rev up your meme machines I thought he was going to fill the pan with white wine
I thought he was going to season the camera.
season the tripod
Eat the cutting board
lol
Loooooooooooool for all😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😂😂🤣🤣😂🤣😂☺️😂🤣😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
"Rev up your meme machines."
Have we become too predictable?
No white wine 0/10 not memey enough
Yeah I love adam but I hate the comments, white wine and "why I season this" memes are so obnoxious and annoying.
Ouz E why I salt my comments and not my food(salty you are)
yes
He’s become self aware. Shut it down!
“Why did my father abandon me as a child?”
S Q U A R E S P A C E
he left me for square space :(
Angad Grewal depends on if they’re a failure or not
so he abandoned (sold) you for a square space (square apartment)?
@Desert Smeagol Damn..
Best comment on the internet of all time.
I just did this and it came out amazing. I made some variations with the pan seasoning (minced garlic, dried basil, oregano and italian parsley) and I rubbed the top of the dough with a little bit of olive oil. My toppings were minimal as well (diced fresh onion, diced jalapeno, crimini mushrooms, and prosciutto. It came out killer.
Ah, you are a seasoner of the pans as well I see
@@TeamWhatvr lol 😂
you add cheese also right?
@@lapismosi8065 I'd assume so. People don't often count sauce or cheese as a topping since they almost always come with pizza.
Sorry, it's just you were so ultra specific about all the topping details, such as "diced fresh onions and rubbing the top of the dough with a little bit of olive oil". Kinda makes us wonder what was really going on with this here pie!🤣😜😝🤪
Jokes on you adam, i seasoned my hands before kneading the dough
Jokes on you, I season my seasoning before I season anything
Why i season my tongue, not my food.
Thanks for the likes
*Laughs, then considers as actual technique*
The maximum flavour intensifys
For real tho would seasoning the dough make a better bread for recipes?
2:48 who else thought he was gonna pour white wine in the pan?
I did :(
Is that not part of the recipe?!?! Whoops
Me
Me
Hello Hồ Hải Phong
“Why I season my customers not their food”
tokyo ghoul new season
Just don't complain when you get salty customers
Oh god I’m nit going to your restaurant
"Why I season my hands, not my food"
Square Space
"The wetter it is, the better it tastes"
*replaces all ingredients with water*
But water isn't wet
@Aldo Caprione maybe like water 🤔 I dunno
@@MidnighttArtz nah it tasted like Flat Ho2
We have reached Peak Flavor
The wetter it is the better it tastes ladies pls take notes
The madman finally did it he literally seasoned the pan
You're supposed to season cast irons...
@@AlexiasPlaylist good one
@@AlexiasPlaylist thats the joke here, pal-o
nsbioy thats not a joke lol. you are actually supposed to let cast irons build up a layer of seasoning which will make future food taste better and easier to cook on it
@@RRBuilder611 i think youre talking abouting seasoning a cast iron skillet which is when you basically use oil/fats to keep food from sticking and your pan from rusting. As far as I know no body uses seasoning in that
I think Op was making a pun because he seasoned the pan with spices and cold olive oil for before he put his dough in. The cast iron in that pan was probably seasoned well before he started cooking this pizza with it
why i pizza my pan, not my seasoning
Why I season my seasoning before panning my pizza
@@ruskibruski Why I season my seasoning before seasoning my seasoning before seasoning my pan before seasoning my pizza
@@RavenholmZombie pizza pan seasoning
Why I pizza my seasoning not pan my pizza seasoning
@@RavenholmZombie this is getting out of control lol
Why I use glasses cleaner on my eyes, not my glasses.
Square space !
I use cum to clean my glasses
@@yijlee501 I use it to clean my eyes
Yij Lee sir-
@@yijlee501 that's illegal
"Why I eat my pan, NOT my pizza"
ur not funny
Dont worry u are funny
@@faqih9685 cheers ^.^
That is
Not funny
But not bad
@@askthelord7675 I'm sorry, I tried my best :c
"Rev up your meme machines boys and girls."
Yeah, he's a dad.
Or at least dad ready material.
@@OmniscientWarrior He showed his kids in a video
Brent 13377331 r/wooosh
@@5StarsIsHungry First of all, you spelled it wrong. Second of all, i was not being wooooshed as that guy didnt know he had kids.
Brent 13377331 is it too late to fix my comment?
“The wetter it is the better it tastes”
( ͡° ͜ʖ ͡°)
Murrr
😯
Well I mean... I'm just saying but would you like *dry* water
Dem sugar walls mmmm
This is the 4th recipe to try from your channel. They all turned out awesome. The pizza specifically, I couldn’t believe how amazing it was after 5 years of trying different recipes. Thank you so much. And thanks to my husband who introduced me to your channel.
Adam, I have to tell you that this still is my favourite pizza recipe. Pizza comes out perfect every single time. Completely foolproof I intend on purchasing a few more cast iron pans just to have them on hand for pizza parties once this pandemic is done with. Yesterday what I did was cut the dough in half. The result, when carefully stretched over a 12 inch pan, was a paper thin crust that came out crispy and not at all dry. My son just loved it. I did end up taking the in skillet cook down to 5 minutes from the 7 - 8 minutes I usually take with the full recipe.
This is exactly what I was looking for. NYC pizza in a cast iron skillet. Thanks. I can't wait to make it.
Square space sponsor in a pizza video I guess someone loves trigonometry
"rev up your meme machines boys and girls, I'm going to season my pan not my pizza"
My god, he's become self aware. Shut it down everyone
@Weirdo i love that he does that. love reading it
The thing is though, you are suppose to season cast iron pans to preserve them, but typically with oil and flour/meal/starch.
Flexseal made another great ad with Phil Swift, and I suspect they want more memes for their product. All publicity is good publicity
@@OmniscientWarrior yes but that "seasoning" means something else entirely, but you know this man loves the memes
The point here, I think, is to make sure the bottom of the crust gets that seasoning without too much effort.
That said, I wish he'd explain the why when he does something unusual. Same reason he originally explained why he doesn't do measurements in his recipes, he was explaining the whys.
For anyone curious about weights, I just got the following when making the dough myself:
Sugar 1 tsp = 3.8 g (or round to 4 g)
Warm water 1/2 cup = 113.5 g (or roughly 230 g/cup)
Yeast 1/4 tsp = 0.9 g ≈ 1 g (or 1 tsp = 4 g)
AP Flour 1 cup = 161.3 g (or round to 160g/cup)
I forgot to add olive oil to the water before the flour (not a crucial step to skip), but when coating for storage, my splash of olive oil was 7 g.
I also thought if I zeroed the bowl and weighed the final dough ball, I could approximate the amount of flour I added after the first cup, but it turns out my final dough ball weighed less than the sum of the ingredients I put in the bowl before I added flour to prevent sticking to hands (some flour stuck to the bowl, fork, and my hands, and wouldn't incorporate into the dough, so that's probably the missing weight). Can't be much added flour if the dough ball is still less than the sum of the ingredients.
Adam, I've been watching and rewatching this video for months, but for some reason not got around to actually making this, even though I really wanted to. Well, tonight I made it, and I'm absolutely blown away. My homemade pizza has never reached this level before, and honestly it was relatively quick and easy! Definitely my new go-to method for homemade pizza.
“The wetter it is, the better it tastes”
“Wow! That is soft and sticky”
“Now this is when I go spoon on my sauce”
Minecraft Steve it’s gonna taste delicious
Ah... The innuendos...
@@NB-ky5ol it's a fucking joke, calm down
N B uh oh, we have mr. serious in the house.
N B 😂😂😂😂THAT was way to funny
I'll season my mouth, eat the dough raw, then jump in the oven.
YESSS
Bruh
Smart
😂
damn thats efficient
Whole family loved this recipe thanks! Exactly like take out style pan pizza. During the cooking stage on the stove however, after about 5-6 min you can carefully lift one side of the pizza with a butter knife safetly to see if the bottom is to your liking.
Thanks brother for sharing with so much love. Making it now. 🙏🏼🙌🏼❤️
"Why I season my pan and not m-"
Oh wait
Not my Pizzq
Why I squarespace my pizza not my cast iron pan
Michael C LMAO
DECEASED
best one yet
Thank you so much for this. I recently bought a counter top oven and tried cooking pizza on a cookie sheet. it turned out fine but I wasn't satisfied with the base and crust. I could not find any pizza stone or pizza steel in my city. Got a cast iron skillet and tried this recipe and the pizza turned out to be so amazing. Thanks again!
Just made this for the first time. I've been going through all styles of pizza during the pandemic, and this one was easily the most popular. The seasoned pan was clutch. Thanks for the recipe!
lol verified
"rev up your meme machines" might just be the most powerful thing Adam has said on his channel yet
this is just a clever tutorial on how to drink olive oil without admitting it
Gordon Ramsay has entered the chat
After watching some video about Italians living to 100+ while drinking red wine and olive oil (not together) I tried to drink a spoonful of olive oil.
Protip: If you're not Italian, don't do it. Straight up olive oil is an extremely pungent flavor, and it will stick to every surface of your mouth for a long time with a greasy film that just keeps exuding that nasty flavor.
Not worth the extra years.
Literally every Mediterranean grandma has entered the chat
Where I'm from in North Africa your grandma liettraly forces you to chug a cup of olive oil when you're sick
@@Kraus- bruh wtf
This looks great. I really appreciate your recipes and your practical and so sensible advice.
Recently found this recipe and did it tonight - amazing! Thanks, Adam! I am now scouring over all your videos!
Next video:
Why I season myself, not my viewers
Why I salt CZcams and not myself
Next video:
Why I wash my hands after a shower
Me: WTF is a broiler?
Adam: Brits, that means your grill
You're doing the lords work, Adam.
god save the queen
@ungratefulmetalpansy It is the english language. England is in Britain. You are all hipsters
ungratefulmetalpansy u saying broiler isnt a weird word lmaoooo grill is normal
torin yet most English speakers are not from Britain, weird that
Dyliax good for them, guess what though, they’re still not English
Excellent recipe! It is very flexible. I topped my pizza with sauteed spinach, mushroom and red onions. When it came out of the oven the bottom of the crust was not as brown as I would have liked. I just put it back on the burner on high heat for a minute or so. Presto! Perfection.
Dude... I lived in Bloomington for 5 years, my god Mother Bears was amazing. Thanks for showing me how to recreate it!!
Why i season my mouth, eat the food raw and set myself on fire to achieve that MAXIMUM flavour
M3GA H3R7Z holy shit I’m dying
This is a copy comment
Light a man a fire, and he'll be warm for a night.
Light a man on fire, and he'll be warm for the rest of his life.
Basically ; "Why I flavor my tongue, then proceed to get salmonella before setting myself to flames."
Kasper Winther I mean, you’re right. That life just won’t be too long.
Gordon ramsay: I'm the most memed chef on earth
Adam: Hold my white wine
Jalen Rose Why I drink my white wine, not put it on my food
Mattea Gu why I Season my white wine not my food
@@yb._jaiden313 Why I season my bottle, NOT my white wine
Will Elliott why I season my seasoning not my food
@@willelliott8100 Why I season my seasoning, NOT my bottle
1:22
"The wetter it is, the better it tastes"
Thanks for the advice.
😏
I just did it today and I'm impressed on how well it turned on! Thanks!
I will season my tongue, not the food.
World is getting more idiotic
By the time
@Neon Galeose I KNOW
don't try to make excuses
It was funny the first and second video, it just got boring
No but seriously do what he says and season the pan, it makes a fucking fantastic seasoned crust.
That's like pooring milk and cornflakes in your mouth instead of in a bowl!
Wait thats kinda genius
So I tried this recipe today. I had no idea that you could get such a professional, restaurant grade pizza with this little effort.
My own tip is to add some rosemary to add some aromatic hints to it.
Amazing recipe.
i have some rosemary in the garden so i added a bunch to my sauce and crust, it's a wonderful addition I would never want to make this without it.
People in the US really think pizza is highclass food? U guys man...
@@Foatizenknechtl no not really aslong as the food is good to their tastes buds they love it this is coming from a non American
@@Foatizenknechtl I know right. Americans need to get with it, eat squab and chicken liver and fish eggs!
This was a low effort recipe?
You deserve every subscriber you have my dude. You, Nick G, Guga, Max the Meat Guy, and Alton Brown have taught me so, so much 🙏
I perfer to season my camera, THEN eat my cast iron skillet
wait
I prefer to my myself
Best one yet
I prefer to eat my wife.
Wait
M. Arbah Binamin Yes officer this comment right here
Adam quotes that most people know by now:
• "Now a glug of white wine and...."
• "I season my ___ instead of my ___."
• "Long live the empire." (Whatever tf that means)
Clarence Royandoyan and “I’ll explain that later”
“most people like to ______ but instead I like to _______”
“I like it chunky style”
Long Live the Empire and the Mirror Universe is a Star Trek reference.
And... damn it that’s a whole bottle, ah who cares MORE WINE!
you are the best, thorough in explaining all details.
Finally got around to trying this, and it was delicious! Cheaper and better than any of the fast-food pizza chains. This has become an instant addition to our weekly meal rotation!
Do you have a chicken and dumplings recipe? I bet that’ll make a good video
I wonder from whom he'd get the raw chicken......
@@l.k5244 He'll raise them from eggs himself
L.K students from Macon
How do i kill someone without the police knowing?
Adam: Squarespace!
FFS 😅😅
@@Osiris1K just shake their hand. Covid 19
how do i escape the priest from his basement
*_s q u a r e s p a c e_*
gay furry your name is what I am irl!
@@neddevine4681 🤣🤣🤣
Amazing analytical approach to cooking! This guy is wonderful
Been making these for months, truly the best.
Great Video Adam can you do a Seafood inspired recipe one day Thanks
19 hours ago cool
The fuck CZcams?
Also, good idea
20 hours ago, video made 5 minutes ago
Bro time traveling
I need a T-shirt with "Why i season my life with white wine"
That would be awesome. I know I rip on you Ragusea but I love your videos and this shirt would be dope
Make this a merch now
He’ll explain why later
This came out amazing! I can't believe how well it came out on my first attempt too. I was worried I'd overloaded it with sauce and toppings (onion, capsicum, mushroom, ham and pineapple; just used a jar of pasta sauce instead of making a pizza sauce) but I switched from the pan to the grill when my nose said the dough was cooking and it only took a 3 or 4 minutes to melt the cheese and it came out perfect.
Just made it. Love it! Been looking for recipes for my Christmas card iron skillets. Thanks!!
tried it! delicious !
@@rizzy6087 you need a life
@@rizzy6087 congrats, you commented on a random comment from 5 months ago asking who asked when nobody asked for your comment or your existence
@@rizzy6087 get a life man
@@rizzy6087 get a life fortnite kid, let people say what they want.
@@rizzy6087 You just can't make it do you?
Tried this out for my birthday as my first homemade pizza and it was absolutely amazing!
It’s basically pizza, breadsticks, and garlic bread in one.
If you want to raise that bar, buy some ghee or make clarified butter. Crush some garlic cloves and mix it into the ghee. Spread on dough before adding cheese or toppings. 👌
@@winklerchr are you Indian ????
@@farahanshaik8860 ghee is something lots of people around the world use
@@ayoutubechannel6045Just wanted to let you know that Jesus loves you and he delivered me from a horrible po - rnography addiction after doing three 24hr fasts.
I was struggling really bad with this addiction and I decided that I'd fast one day. Funnily, my first fast accidentally ended up on Mother's Day, so I was sitting in a nice restraunt with my family and I was the only one not eating. But the Lord blessed me for it. After that fast I was free for 2 months and I had never been free for more than a week at the point. But . . . I relapsed again.
I fasted once more and this time I was set free for around a month. But . . . I relapsed again. Then I gave up and tried to overcome the addiction on my own for a few months which DID NOT WORK.
Eventually I decided to fast once more. This time after the fast God gave me a dream:
I was I a forest and a bear charged me from my left handside. I instinctively put up my left arm to guard my throat from the bar which worked. The bear quickly chomped on my arm and broke it. The force of the bear brought me to a one kneed stance and there appeared 2 entities of fear and doubt around me and they wanted to enter into me.
But I said "No. Like David and Samson before me"
- For context In the Bible David killed a bear and a lion and Samson killed a lion
I then grabbed the fur underneath the bear's jaw (How it says David did when he killed the bear 1 Samuel 17:35) and ripped the bears jaw off. The bear fell back dead and I awoke.
I didn't immediately realize what the dream was about but I soon would. Not more than a few days later I relapsed *AGAIN* (my arm was broken by the bear). However, immediately after every urge and desire to engage in those activities left me. I have since been *COMPLETELY* free for 1 year and 2-3 months (Nov 2022)
Jesus really Loves us and despite the Biblically abominable things I engaged in and encouraged others to as well he saved me from one moment to the next.
Repent, Forgive as you've been Forgiven, Love your neighbor as yourself, and Love Jesus with all your heart, soul, mind, and strength.
No matter where you're at God can still save you and wants to.
Just start reading the Bible, praying, maybe throw down a fast here and there, and let God lead you to the church he wants you at. You're Life WILL CHANGE.
God Bless You with Salvation and Deliverance In Jesus Name!
If you have any questions about my testimony or Jesus I'd be more than happy to answer :)
I have to thank you for this one. Turned out perfect and was really good. I’ll definitely be making this one again.
I can't believe I just learned about this show. What a hidden gem. I've never seen someone work a commercial in the middle of the show so nonchalantly either. Great job over there!
“The wetter it is, the better it tastes.”
My man 😎🤙
“Keep the entire mess in the bowl”
> Makes a mess pouring the flour into the bowl
Was looking for this comment
Easier to clean off flour than dough
That pizza looks great. Love the method. I like your kneading method of keeping it all in the bowl!
Adam, I made this tonight, and it's awesome! I followed you to a T - 7 minutes on a medium burner, and 4 minutes under a high broiler. Pepperoni, mushrooms, onion, and jalepeño. The crust is nicely thick and perfectly cooked. Thanks!
The wetter it is the better it tastes
_well boys lets start adding as much white wine as we can_
Everyone else: seasons their food
Adam: seasons anything else but the food
CZcams is suggesting me: "Why I season my cutting board, NOT my Steak"
Thank you for the great recipe. I followed the steps exactly as you said and the result was perfect and it looked amazing.
Just did this one, Adam and it turned out PERFECT!!!!!! Thank you!
Tried this tonight...turned out really well. 8 minutes on the burner, 4 minutes under the broiler. Thanks Adam!
I love the fact that it doesn’t require much oven preheating.
“I’ll turn my broiler on high-“
Me: ...
“Brits, that means your grill.”
Me: OH
Confused earl grey noises
Tf is a broiler like, why are Americans so awkward
I live in neither country and I don't know either of those words. Help.
Brendan Swords idk man. I live in America and I didn't even know what a broiler was until now. All I could figure out was that it was an option on my oven
Ha. I didn’t hear him say the grill part. But a grill is something you cook ON, not under! 😂
This was the first pizza I've ever made and it turned out amazing!
Thank you for sharing Adam! I love making pizza this way.
Thank you for this tremendous recipe. I made this today exactly to your specs, and it came out perfect. Crispy on the bottom, nice fluffy crust, nicely melted cheese on top. This is my new go-to pizza recipe.
Adam, thank you very much. I made this pizza yesterday (after raising the dough for 3 day in the fridge) and... ohh man... one of the best pizzas I`ve had!
I tried this method last night and my pizza turned out pretty tasty with a nice crunchy crust! Thank you for the detailed video - very helpful!
"The wetter it is, the better it tastes"
-Adam Ragusea, 2019
(1:22)
This was **incredible** - plus, everything was described to a T, there was no guesswork on my part when cooking. Adding some garlic powder and onion salt (or vice verse) in lieu of salt makes the entire crust taste like a breadstick!
Friend : what are you doing?
Me : *seasoning my pan*
Haha nice!
I Made this the minute I saw the video.
The crust is my favorite part about this. Flavor the pan! Wow!
I made this tonight! I was afraid the dough wouldn’t cook all the way/ be soggy but I was surprised that my cast iron got hot fairly fast. He’s right 5 minutes is plenty. I actually burnt my crust a bit because I used the stovetop on high and preheated the oven to 500 prior to setting the broiler. I used my kitchen aid with the dough hook and was afraid that there wouldn’t be enough dough to catch on the hook. I ended up adjusting the screw in my KitchenAid that moves the hook closer to the bottom of the bowl. I also used a rubber spatula to bring it all together and encourage it to grab onto the hook before letting run on medium for apx 5 min. I’m excited to try again and master this recipe!
Adam: this video is sponsored by square space shows a circular pan
Me: hmmm something’s not right here
Those corners 3:00
Jesus!!! First anime and now here !!! Are you everywhere or what 😎😎😎😎 #legend
@@mabialaemile8541 they're not the same account
@@vispev3123 oww oki oki
"it tends to make your pizza taste like lasagna" explain to me how that's a bad thing
eltiolavara9 Adam: I use a raw sauce because without the acidity, it tastes more like lasagna.
Also Adam: **makes his lasagna bolognese very acidic**
Because I want to eat a pizza that tastes like pizza, not lasagna
This comment was made by garfield
Ladies and gentlemen, Garfield, and friends!
Because Garfield will come to his house and steal the pizza
1974-1983, Bloomington, Indiana. I ate my share of Mother Bear's pizza. Excellent video; well-thought out and terrifically narrated.
This is an incredible recipe and I thank you very much for sharing it.
I've made this twice now - thanks for the recipe! My own notes:
- I found that toppings over cheese led to the toppings getting browned past my liking well before the cheese had much color; I had to put my toppings (pepperoni slices) under the cheese, then it was perfect. Maybe topping-dependent, not sure.
- My broiler browns the cheese completely in 3 minutes flat; 4 would definitely have burned it. Worth mentioning it's the kind that's a drawer under the main oven; maybe that's closer to the heat source than "top rack" on top broilers?
Made it yesterday, turned out perfect. Thank you.
This turned out so good! Great directions. Thanks so much!
Helluva video. Quick, to the point, loads of knowledge and just the right amount of humor. Gold Star for you Mr. Ragusea and excellent pizza for me. Thank you.
So I made this for my family, and everyone loved it! Thank you!!!
This baking technique is amazing! I bought a pizza steel so that I could make puffy, crispy pizza, but my wife and I may prefer this method more. It's so incredibly easy!
How does someone "swear off" cast iron pans? They are absolutely amazing for cooking many things, especially steak. Cast iron is great.
Yes, that sentence is nearly enough to make one leave the channel.
@@cheekygeek “I don’t have time for a pan I can’t put in the dishwasher”
He’s since changed his mind.
stainless steel is better
@@leolll9962 I have a cast iron skillet that is over 70 years old and still in amazing condition and used all the time. Stainless steel will NEVER last that long.
@@sj4iy still ithink that stainless steel is better
Thank you for the mention
"I'm going to season my pan, not my pizza." I audibly groaned and then laughed.
Adam: *says anything*
Members: WRITE THAT DOWN WRITE IT DOWN
Worked really well! Tried this for my first pizza making attempt and was pleasantly surprised. My crust turned out near perfect.
I made this yesterday and it came out amazing! Great recipe!
Wow, rough crowd, Adam.
First time viewer and I'm hooked. Good instructions, explanations and humor. What more could a viewer want! Thanks for sharing. I look forward to seeing more.
"why I season my pan, and not my-"
Oh wait
Nao senpai *cough* copy *cough* *cough*
@@icylime3607 *cough cough*
Y’all need to see a doctor
The way you describe your process is brilliant... you are a cooking god
This pizza rocks. Adam spares no expense. Let the Cooking King show you how to create this masterpiece.