How to Make Pizza Margherita in a Cast-Iron Skillet
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- čas přidán 15. 04. 2019
- Bridget teaches Julia how to make crispy restaurant-style pizza crust at home by cooking it in a cast-iron skillet.
Get the recipe for Cast-Iron Skillet Pizza Margherita: cooks.io/2GmPkYx
Buy our winning cast-iron skillet: cooks.io/2DKcPZ4
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I used this recipe as a starter for deep-dish skillet pizza. Dough and sauce were simplicity itself; I used the whole batch of dough for one pie, 17" skillet, rode the dough up the sides and used about 3/4 of the sauce, on which I sprinkled grated mozzarella, then layered pepperoni, hot italian sausage, (cooked), lightly sauteed mushrooms and red onion, followed by the better part of a pound of mozzarella. Followed the stove then oven procedure, came out FANTASTIC! Wish I could post pics on CZcams comments, because this baby was, as Julia would say, "a looker"! My forever go-to for easy, tasty, homemade pizza, later-days to delivery/takeout.
sounds amazing!
This crust is a miracle. But let me tell you about the most delicious pizza i've ever had, using THIS crust recipe. Use smoked gouda instead of mozzarella, add pepperoni and italian sausage and bell peppers and fresh basil. You can thank me later. Best. Pizza. Ever!
I've tried several pizza recipes, which flopped over the years. I admit I turned this into a meatlovers' pizza. It ACTUALLY tastes better than any take out pizza I have ever had. And it was easy. This is already incorporated into my regular menu. Thank you!! 😊😊
"actually"
I’ve made this twice and it was delicious both times!!
Can I come over and eat one?😂
Hi Bridget and Julia, this pizza you just made is definitely on my "to do list". I have using cast iron skillets for over 50 years and it never lets me down, as I am sure your recipe for pizza will not let me down. Again thank you, Bridget and Julia..
never felt so bamboozled by a test kitchen video
Why bamboozled?
LOL. Why?
@@Mrs.VonChin the pizza looks like crap. Make yourself a favour and try Kenji's foolproof pizza instead. Lol
Ladies, I actually tried this and it came out INCREDIBLE!! You two are fantastic.👍😳😍😊
Love these videos and pizza recipes. Thanks for your talent and information
Why are so many world renowned chefs watching america's test kitchen ?
I mean from the way these comments sound these people must be professionals, out of work professionals at that :)
I just made it and it is delicious. Love the crunchy crust.
I've made this several times and it always turns out fantastic. The crust is incredibly delicious.
this is my 3rd time,glad i came back i forgot to measure the flour and temp the water. p.s. last time i tried pizza flour thought it would be better and no,this is the perfect recipe.
I made this pizza tonight and it was absolutely delicious! I will make this again and this is going to my regular recipes.
This is my go-to pizza dough recipe. So easy and delicious!
I've made a ton of cast iron pizzas, and I've found that a better technique is to put the skillet on the top rack of the cold oven and preheat the two together to 450F while you roll out the dough (500F is too hot, 400F is too cool). Also, a saturated fat like butter, bacon grease, or coconut oil, although less authentic to Italian tradition, makes a far superior crunch that persists after the pizza has gone cold. Bonus: make sure to scatter cheese in between the edge of the crust and the pan, and it'll caramelize and brown into a halo of crunchy goodness that is indescribably good.
Also, I recommend working the crust out using only hands on an oiled, rather than floured surface. It's a little messy cleanup, but the excess flour really prevents browning on the top of the crust, as was clearly seen in this recipe demo.
Wow, thanks for the advice!! 🍕
Thanks a lot. What do you mean by "preheat the two together"?
When you take the pizza out of the skillet you need to put it on a metal rack with holes and let it rest for 2 because if you just take it out of the skillet and lay it on a flat surface because the heat and the steam will not be able to escape and it will make your pizza crust soggier!
I've been using the Bon Appetit method of pre-heating the skill in the oven to crisp the bottom of my pizzas, but this looks like a way that's about a thousand times easier and more convenient to achieve the same result.
I’ve been making this recipe for my family for 3 years. It’s the absolute best!! I have 2 - (12 inch )
Lodge cast iron frying pans and make 4 pizzas for the gang. It’s a fan favourite. 😋
thank you for sharing your recipes.....it makes cooking a bit easier !
I have been making pizza at home for years. I made this recipe today and had to throw out the first dough because the dough was too dry and I couldn't work with it. You can't use the same ratio of water with bread flour and all purpose flour. I don't know why recipes don't mention that. You need more water for the bread flour. I almost gave up but didn't, made another dough batch and I made sure to add more water then the recipe called for. I also used bread flour. You can't let it rise too long because the dough grows so much and has many air bubbles, the dough becomes hard to work with. Anyway, I made it, and it by far is the best pizza I ever made. It tastes like pizza you buy at a restaurant. It was worth the effort, it didn't look as pretty as this one they made but with time and practice, I hope too perfect the look of it. It was worth the effort.
looks very good! doable and enjoyable. Will try
I totally agree, the main reason for Cast Iron Pan Pizza is most home ovens just don't get hot enough. The hybrid method of cooking makes for a crispy crust and doesn't need a pizza oven. Nicely done.
Sorry, Julia, I ❤️ u, but what you're saying @4:45 is not quite correct ... if you poke a risen dough and the indentation does not bounce back at all, you've over-proofed your dough. If you poke it and it bounces back almost completely, it hasn't had enough time to proof; if you poke it and the indentation bounces back halfway, it's just right. "Goldilocks" principle applies here as well. : )
But that dough wasn't over proofed.
@@bentleyr00d No, it wasn't. I was just referring to what she said; just for those who are new to dough making. B/c if you didn't look closely, you may have missed that the dough did bounce back some. : )
@shot Johnny Thanks for the great tip. I can never tell if I am over-proofing the dough or not so I'll definitely use this tip next time I make a pizza.
Throwing some seasoning in the skillet before placing the dough is a nice way to spike some more flavor into the crust.
Also, making pizza provides a nice reason for owning a 15” cast iron skillet. It can be a beast to handle with one hand, but it makes a nice size pie.
Would you use both pizza doughs then? Or any other adjustments?
Looks delicious. I will try this recipe. Thanks
I love these ladies.
I have to chuckle at how they make this sound like a new thing. I've been making homemade pizza in cast iron for 45 years or so. In fact I figure some of my cast iron cookware is probably older than these cooks. My kids are the third generation to use some of my stuff.
Luv you Gals at Americans Kitchen! Great recipes easy and Delish!! Thank You Tremendously!
I tried this recipe and turned out great! I'm in California and I found the water given in the recipe makes the dough a little dry. Next time I'll add at least a tablespoon more. Also 1 1/8 tsp of yeast was not enough time to rise for 2 hours (room temp around low 70s). I browsed some other recipes and all call for a little more yeast. If you want it done in an hour and half to 2 hours, I'd add more yeast.
Just made the cast iron chocolate chip recipe, so good, now I will have to try this, I really love my cast iron skillet
I can't wait to give this a try! Thank you! Two years later..
mmmm that looks so delicious 😋
Es un placer verlas trabajar juntas, son excelentes Chef. Bendiciones!
Great results. Delicious! I recommend a heated pan to start.
I am so going to make this! Pizza 🍕😍
Rolling pin!!!.... 😫
Where did THEY go to pizza school? That's for Bari style, not a Marg.
I think she opted for the rolling pin because its more beginner-friendly. I'm new to making pizza and whenever I have tried to stretch the dough with my hands the centre always becomes too thin. A rolling pin is a great way for newbies like myself to get good results.
Awesome
Way to go girls, I will try to stove top head start method as soon as I finish my current pizza.
I've made this pizza with my new le creuset skillet, best investment I've made. Highly recommend this style of pizza it's crazy good.
Watching you two together is fun. Great chemistry !
I think I will try this.
I found my next kitchen adventure! The wife loves to make use of her food processor which I tend to stay away from so it should be fun for us!
Great job.....
That pizza and recipe looks amazing!!! I am a home made pizza fan! I have always activated my yeast (warm water and sugar) and noticed you only add it in dry. Is there an advantage or disadvantage to doing that? Thank you!
I know you have to follow protocol, but I rested this dough for a day in the fridge and then man-handled the hell out of it into the pan. After rolling and resting, it was much more compliant. I made 2 pies one, just cheese and sauce (and basil), -- the other with red onion, mushrooms (gently sauteed first to knock off water) and pre-cooked leftover BACON-- they came out GREAT! so easy. -- Ive done cake pan versions as well for easy pizza using goat cheese, fresh herbs, white sauces. Thanks for adding to confidence of "Pizza at Home, Anytime". I am no longer afraid. (i never was, but thought that would be a great tag line). Love to the gals at ATK.
Resting it for about 3 days in the fridge is ideal. It develops lots of flavor and gluten, and its "cooperative"- not bouncing back at all.
I am looking forward to trying this great recipe. This recipe should come with a warning that it could be habit forming. 😁 Thanks again for all you do. Paul
Strange Paul is so enthusiastic about a recipe he hasn't tried.
This is a good video.
Brigette and I giggled at the same time, the same way. Haha. 🤤
Thank you Ladies, easy peasy more important, TASTY! :-)
I modified it a little by adding salt and pepper to the skillet with the olive oil plus a dusting of corn meal.
Adam Ragusea
Thank you @@edwardstahl3369, yes Credit goes to Master Adam Ragusea :-)
It's does not look like the thumbnail at all
Looks like a flat shoe
No just make sure you use bread flour
It is does not?
Like restaurants that have menus with food that does NOT look like what you’re served. 🍔 🍟 🥗 🥩
@@lovewillwinnn At restaurants that display pictures of the menu items, it's wise to keep your expectations low.
I wonder if you don't divide the dough but use all. Will you have a thicker crust? Or does it burn or not be ready after 6 to 10 minutes.
Question: What adaptations would you make if one only has frozen pizza dough from the market? please & thank you :)
I just bought a Lodge cast-iron pizza pan it won’t be here till next week I can’t wait to try it
Re-upload? I distinctly remember watching this before... Experiencing a serious sense of deja vu right now....
czcams.com/video/FSBj2--LOww/video.html
I’m experiencing a feeling of Vega-Du. It’s the opposite of Deja-Vu in that I get the oddest feeling that I never saw it before.
@@lescobrandon3047 you mean, Jamais-Vu. It's when a person knows or remembers something/someone, yet they or it still seems so unfamiliar and new.
@@bellenesatan ? Bippity boppity boo...lol
I made pizza the other night in the oven, it was really good but I wish the crust had been "crustier" on the bottom, no pizza stone so I used cookie sheets - I'll definitely be giving this a go as I do have cast iron; I'm putting more cheese on though.
I made this pizza with my enamel cast iron skillet and it was amazing! Really crispy on the bottom, chewy in the middle. This is my new go-to way for making pizza and I think you will like making pizza this way too.
This looks wonderful. I'd take this over any heat up or delivered pizza any day.
Awsome
like the way you sneak the free subscription of magazine in. Not fair.
Oh. My. God. Top it with a ton of cheeses, more flavorful sauce, and red bell peppers and mushrooms and holy crap that’s amazing
That's no a Pizza Margherita though
Looks great. My attempts at dutch oven pizza always came out too wet and soupy, and I see now that's probably because I used too much sauce, and I shredded the cheese instead of slicing it.
i like the method you guys employ, the cast iron pan makes a great idea into a practical pizza.....it's just amazing you presented this idea as a margherita pizza which it clearly IS NOT. No self-respecting italian pizza maker from the old country would ever let a food processor within 10 feet of a pizza making kitchen. You don't process the sauce, you don't process the dough.
You use your hands or you might as well use what's out of a can. Saving time isn't the goal here--or is it?
I have a question: does it make a difference that you're using a convection oven for your recipes, and if so, how to convert to a conventional gas/electric oven?
Thanks you.
CN u please also tell about baking it only on stove top whith no oven
For anyone who wants to up the quality of their home pizza I'd suggest to try adding more liquid than the recipe calls for...while the dough may be OK as-is you will find that it's even better if you double the amount of liquid. It will STILL be a MUCH lower amount of hydration than normal pizza dough but I think you'll be happy with the end product.
Can the dough be frozen before baking and used at a later date?
If i dont have an oven can i finish it over the stove by putting a lid on it?
Luv ya ladies! Don´t cook, but love to warch.
I add a touch of red pepper flakes and a spoonful of sugar to the sauce as well.
Can you do this in a stand mixer w/ the dough hook rather than a food processor? I don't have one of those.
I used a stand mixer and dough hook to make mine and it worked great.
@@Cheery1015 Thank you. I thought that would work.
I do this all the time with a cast iron griddle
Great idea~!
You made a point of saying that you were adding back juice to make to cups of sauce that would make two pizzas. Then you only used 1/2 cup of sauce on the pizza. That would leave enough sauce for three more pizzas. Hmm. And I'm just about to try this recipe.
Yes, she said exactly that she wouldn’t use all the sauce, that she would store most of it.
Molto brave👏
I just bought two cast iron skillets (8" & 12"). My first meal was to cook a steak. I want to try the pizza, but will need to look for a recipe that doesn't require a food processor. Also, I need suggestions for best tools to use with the skillets. Steel or silicon? I'm guessing my nylon kitchen tools are not going to work.
I love cast iron cooking! Don't know if you saw this already but thought I would share:
czcams.com/video/HqzaTUGh2jU/video.html
I like wooden tools for my cast iron.
I use nylon wood and metal utensils with my Lodge pans. No problems.
Will this work with store-bought dough?
Is it really that much fun to watch it go around???
fglend73 yes
The thing is, when the dough "goes around" like that, it's not getting kneaded. It's just taking a ride. A good KitchenAid mixer will divide the dough with each hook rotation, working in air instead of doing the "sit and spin" like this processor did.
I love these two gals!
hey ladies ! thank you for this video,,, where can I find the recipe for the Cook’s Illustrated “Cast Iron Pan Pizza” ?
At the top of the page.
1:35 It looks like most of the dough is in a ball that's just riding around above the blades.
En papillote is the only way I like to fix fish, and your combination of veggies was so beautiful. I could tell that they complimented the fish so well and that they must have tasted so fresh. Great tip on washing the leeks. Wonderful video as always Jeff. 🤗🥰
What would happen if you mixed the water, oil and yeast together first then added the mix to the flour?
This is our favorite to make at home in the colder months pizza. I do add hamburg and mushrooms that are mostly cooked and drained for me and pepperoni for hubby.
That's a good idea. Ive cooked the dough first a bit, heated the sauce. But pan cooked then baked is a thing to try.
I trust ATK but no salt and pepper in the tomato sauce?
you could if you want. but the cheese is salt and you can add pepper. I added tomato paste, black pepper, little bit of salt and crush red pepper flakes. the recipe they did was fine as is though but me too, i had to add a little extra to my liking.
Julia looks like she’s fucking tired, she did not want to be at work today 😂😂
The foley artist really dropped the ball on the sizzle effect. The ladies made no comment on it (which doesn't fit as observant as they are), it was done at the end when all the oil would have been absorbed into the dough and no longer be sizzling, and it was still going for a couple of beats after the pizza was no longer in contact with the skillet.
This whole video is a disaster to any real pizza fan. I could make a better pizza blindfolded on a unicycle. I'll bet 95% of the viewers have no idea as to a Foley Artist's role. I've done it live (thunder, gunshots etc.) in theater, but never for recordings or movies. Those guys have a ball.
Niceee!!😋😜🍕
I always use Bread Flour for my Pizzas
What do I do if I don’t have a food processor?
I also sprinkle a bit of cornmeal in the bottom of my pan.
Ladies, Chicago style DEEP DISH episode in the making PLEASE MUAH
The King Arthur flour website has a recipe for Chicago deep dish pizza. They also have a recipe for Detroit style pizza which is very good.
Othello, check out madeinmykitchen.com there is a video and written recipe for Chicago pizza. I had made it according to this recipe and it is fantastic. I think you'll like it. PS do not omit the cornmeal, I think it's imortant for taste and texture!!
Great looking pizza but why do you still use ounces and spoons when the ingredients should be in grams ? Grams is far more accurate for weighing out ingredients.
Cheers and thanks for posting the vid
It's a recipe for a pizza, not a formula for a nuclear bomb. Do culinary terms like heaping, pinch, scant, give you nightmares?
@@joearminas9066 working in weighed ingredients is a little more accurate as people have varied ideas on how much to add. If it's only afew light spices it's probably not a big deal.
what size cast iron skillet is that?
It's a 12" skillet.
A drier sauce and more cheese would have been ideal.
If the sauce was simmered, it would have been. Maybe some red wine, too.
You are the master of your own pizza
8:24 - mmm hm hm hmm. Mmmmmmm
and if you can find buffalo milk mozzarella (mozzarella di bufala), it's well worth the slightly higher cost
Can make this in stand mixer
What size bowl
Shocking for an Italian!
your no cook pizza sauce is great i sub red vinegar with sherry. Its so good i just want to drink it.
Does it matter where in the oven I put the pizza?
Has anyone tried to make this pizza on a 10 inch cast iron pan instead of the 12 inch one like the recipe says?
My go to pizza pan. Also use 12 inch lodge carbon steel with good success.