Cast Iron Pizza | How to Make Deep Dish Pizza
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- Опубликовано: 18 окт 2024
- In today's video, we make deep dish cast iron pizza. This recipe took a lot of trial and error to perfect, but I've finally created my ideal deep dish pizza from scratch at home.
I've always had a preference for deep dish pan pizza having grown up in Detroit, this brings me right back to home every time I have it. The carmelized cheese around the crust is exactly how I remember Buddy's Pizza before moving to Portland, OR.
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DOUGH INGREDIENTS:
• Bread Flour (Approx 2.5 Cups)
• Warm Water (1 Cup)
• Dry Active Yeast (1 Package)
• Salt (1 tsp)
• Olive Oil (1 tbsp) Olive Oil
• Honey (1 tsp)
TOPPINGS:
• Salt, Pepper, Garlic Powder (To Taste)
• Mozzarella Cheese (12oz/3 Cups)
• Pizza Sauce (1 Jar if you like a lot of sauce)
• Chopped Garlic Cloves (2-3)
CRUST GLAZE:
• Hot Water (1/4 Cup)
• Honey (1tsp)
• Garlic Powder (to taste)
• Cayenne and/or Red Pepper Flakes (to taste)
FINAL CALORIES/MACROS (PER SLICE):
330 Calories | 36 Carb | 14 Fat | 18 Protein
If you're looking to save calories from this recipe, you can actually cut all ingredients and make a more traditional style pizza. Another way to save would be to use Fat Free Mozzarella, and vegetables for the toppings. If you'd like, this amazing pizza could be down to 150 Calories per slice.
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What's everyone's favorite pizza topping? I've always been a fan of classic pepperoni, but I love a good ham and pineapple too.
Gonna have to go with pepperoni.
Perroni, Jalapenos, and Pineapple is my go to. Drizzle light amount of honey and your looking at something close to perfection.
Pepperoni and LOADS of garlic here! It's a wonder I'm still married!
Anchovies, Italian sausage
+BeardedFatLoss I like pussy on mine - duck vaginas can be purchased at any good Asian grocer (try Chinatown). Jokes, I do a white garlic sauce pizza' with bacon and what my local grocery store calls "Flat white mushrooms" (it's NOT Portabello - fucking advertising). Also make a very nice Greek style pizza with garlic marinated lamb Kalamatta olives White Onion and Haloumi/Mozzarella (mint optional). And a classic Neapolitan pizza is nice too with just a touch of anchovies (Optional). In hot weather, minimum is 3 hours proving time, if less than that, you've wasted your dough. Cold weather needs at least 9 hours.. so make it in the morning, cook it at night.. Sister took my lodge pan, just bought another... great pans... you can also use them to bash people with... etc etc..
For those healthy people that want to cut down on calories, try eating only half the pizza.
That’s what I usually do! :)
THIS GUY EATS PIZZA
😂😂😂😂
Ralph Wilkin said; """to cut down on calories, try eating only half the pizza.""" - LUL LOL LUL ;) haha! yeah,...well,...hmmmm,...I wonder why most people don't ever think of that??, you know, ..to cut down on calories! :) nice one, Ralph! ;)
Yeah I will just make the pizza for someone else eat to burn calories
Holy mother of god.
That pizza is a thing of beauty.
It’s incredible, I hope you try and make one!
I've been making this recipe for about a year and a half, just as good each time as the first. One of the cool things about this pizza (and probably any homemade pizza), is I can empty my fridge of the leftovers right on to the dough, and add some cheese, then I have an excellent way to enjoy my leftovers.
So glad to hear it’s been a long time recipe for you! Still enjoying it myself too :)
“you can never have too much garlic” *uses one little clove
"pathetic " - Seymour Skinner
😂
And where did he even use the garlic?
Great recipe I made this last night and it turned out well. My husband and I loved the Honey glaze and will never eat a homemade pizza without it. Our toppings were ground hamburger flavored with pizza sauce and pepperoni, mozzarella cheese. Will do this again. It takes some time but well worth it.
So glad to hear that, especially about the glaze! Toppings sound great too, I appreciate the update and thanks for watching and supporting!
I just made your pizza, which I loaded with sausage, bacon, ham and pepperoni, and it was wonderful. To all the complainers and so-called chefs who have mocked and complained about the recipe without even trying it, I can tell you that the crust come out a beautiful golden brown. The dark bits on the edge is the cheese that had melted over the edge of the crust. To my surprise the glaze is a very subtle flavor and does not detract from the taste of the pizza. The crust seemed a bit heavy to me but as BFL stated the crust could be divided into two crusts. The recipe is an excellent DEEP DISH (Detroit style) pizza and a definite keeper.
Thank you so much for taking the time to write this and follow up! Glad to hear the recipe came out good for you as well, so much trial and error to get all of the steps and timing locked down I am really proud of this one. Enjoy your pizza though and thanks again for watching and supporting!
Yes great recipe and glad someone tried it and left feedback. I gotta try this soon.
Wait, people complained about the edges? That just adds to the flavor profile!
@@SimonWoodburyForget Hey Simon WF. Where has this been defined that "the purpose of a pizza is to make it quick and efficiently"? It's simply not true. The "purpose of a pizza" is to provide nourishment and enjoyment to the one eating it.
Wikipedia defines Pizza as: "Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven." The only part this method misses is the wood-fired oven. And we all know that you don't have to use a wood-fired oven to make a pizza. Maybe if you are going for an AVPN designation, but clearly this poster is not.
It really and truly is a pizza in every way shape and form. It's just of a different style that Neopolitan or New York Style, or other... Doesn't matter how many you can make in an hour, it's still a pizza and looks darn good at that!
Simon WF - Based on that thought process, NY style pizza isn't pizza. Only Neopolitan or Roman would be considered pizza and everything else is an imposter...because pizza wasn't invented in New York. Everyone can have their favorite style and all are valid if someone will eat them.
"I'll explain later in the video some ways to lower the calories"
-- At the very end of the video --
"Lol, just cut the ingredients in half"
Haha, I know how it sounds but with the thickness of the dough and the amount of toppings it divides really well into two 'regular' sized pizzas. Lost 140lbs a few years back and sensible but obvious changes like these had a huge impact on my weight loss and now weight maintenance. 👍
You're joking with yourself if in the first 30 seconds of the video looking at that pizza you thought "This looks good, I'll make this on my diet."
For Christmas I was gifted my Grandmother's cast iron pan that she got as a wedding gift in the 50s. As a Michigander this is definitely reminiscent of what I grew up with, and with now having the proper, perfectly seasoned tool I will definitely give this a try. Chef John's never led me astray once, so I'm sure your adaptation with his dough will yield amazing results. Thanks so much for sharing!
Always nice hearing from a fellow Michigander! I'm out in Oregon now but born and raised in metro Detroit, still have a ton of Michigan pride. What an amazing gift though! The longer I have the cast iron the more I love it. Be sure to let me know what you think of the recipe when you get to it. 👍
Most people do have a cast iron skillet. Who knew? I never thought of that but it's a definite must try.
Thanks for the video
Cast Iron pans are so great! Be sure to let me know how it goes if you end up trying the recipe 👍
Made this with my kids last weekend. They had a lot of fun kneading the dough and really liked the idea that we could make pizza from scrach. It was delicious, and your instructions were right on the money. Thanks for sharing the recipe.
That's so great, thanks for sharing the update with me. Glad everyone enjoyed the pizza!
The hottest water from your tap will kill the yeast, no more than 105 degrees F.
So far I haven't had any issues but that's something I'll keep an eye on. Thanks for the tip!
Just made one with my dough and sauce recipe for my daughter's 15th birthday, love it!
I always shoot for 115-120 degrees. I don’t know the temperature where yeast dies though.
True. I bake bread from scratch and learned early on that you just need water that feels a bit warm, not hot.
FYI, salt retards the growth of yeast.
I just bought a used cast iron pan at one of the local Goodwill stores for only US $8 so might try this recipe as my first use of it.
100%. My tap water can get scalding hot. Luke warm is all you need.
Been making this recipe for the past 4 years for my kids and guests. Always satisfies, thanks!
Glad to hear it!
This reminds of a Detroit style pizza. Love it. Well done.
Exactly what I was going for! Don't have many options like this since I moved to Oregon, had no idea growing up that all of my favorite pizza was Detroit style, haha.
Detroit style like Buddy's has the sauce on top.
I am not anywhere near to being a cook, I followed the recipe the way you made it, and it was awesome. Simply amazing I'll be enjoying pizza a lot more often now.
So glad to hear that it came out well, thanks for the support!
I don't know why it took me almost a year to find this, but I've tried it, twice! First, the 'halving the dough' to yield 2 pizzas. Second, to go with 1 thick crust/deep dish pizza. Result(s)? #YUMMMx2 This recipe is definitely a keeper! Thank you, Bearded Brother, for sharing this recipe! *Cheers!
That's awesome, glad you enjoyed the recipe! Always nice to meet a fellow bearded gent, thanks for the support!
I just made this and I'm eating it right now. Ooommmmggggg. It's the best pizza ever hands down. Ive been trying to find a restaurant that's serves this type of pizza and there is literally nothing. Thanks so much for sharing this!!!!! 🙏🙏🙏🙏
So awesome to hear that glad you enjoyed it! If you're checking around at pizza places you want to look for Detroit style deep dish 👍 Not too popular outside of the midwest but usually a place or two offers it. Sicilian style pizza is probably the closest in style though if you don't have any luck!
Here’s a tip if your dieting don’t eat pizza
With that being said I’m trying this ASAP
Why would you say that? Pizza can be totally okay on a diet as long as you're not eating more food than you need every day. I lost 140lbs a few years back 👍
*you're
@@jamesanderson6373 savage.
@@joshfenn THANK YOU 👏👏👏
Macafee the beauty of the human body is that you can afford to eat a very high calorie meal every day... but the trade off is that that’s ALL you can eat for the day...
This turned out great especially the side glaze. My neighbor 94 year old Sicilian, half way through 1st slice I noticed a tear in his eye. He told me his grandmother's pie with the glaze was the same and his mother tryed a lifetime to get it to taste like this. This is beyond a compliment. He has since passed on. Great cook!!!
Is this story really true? Can't tell if you're messing with me, haha. That glaze is so great though, I'm glad you enjoyed it! Thanks so much for watching and supporting. :)
I skipped the glaze. Added a bit more yeast. But man, it came out just right. The butter was key and I liberally cheesed the outer edge. Thanks for this!
That's so great, glad to hear everything turned out well!
I love this recipe as a brilliant guideline. I have been using it for years.
That’s awesome! Still use it myself too :)
I don't have friends, significant other or family so I'll eat the whole damn pizza I just made by myself.
That sounds delicious, haha.
I and thought I was the only one! And yes I agree to eating the whole damn pizza myself.
Chris L Cool. You can eat this in peace, without sharing any 👍
Yeah well I'd do the same split on three meals.
or save it in the fridge for the next. Listen to your stomach. No means no more!!!
This has been my goto recipe for making deep dish pizzas for the family for the past year or so. Makes perfect 'za's everytime!
So glad to hear that, thanks for letting me know!
Shout out Chef John!!! Good wishes
He's the greatest!!
@@joshfenn and as always.... enjoy.
I viewed your video and already have the exact Lodge pan you use. And i must say it is plenty big and lightly pre seasoned. I am so glad this older recipe is available. I will surely try it. Thanks 😊 so much!! I subscribed as well.
Glad you found the recipe, hopefully it turns out well for you!
You did a wonderful job with the pizza, I wish we had taste-a-vision!!
That would be awesome, haha. Thanks so much for watching and supporting!
I went with a Greek version of the dough without salt or oil, like a fluffy gyro dough.followed your technical process but made a very low salt version. Put a light coating of melted unsalted butter in the skillet and added bread crumbs To the bottom of the skillet to add crunch and keep from sticking. I Used Yo mama no sodium, low sugar marinara sauce which is loaded with garlic,onion and herbs. Cheese was a mix of healthy goat cheese, low fat mozzarella and Mexican Oaxaca cheese. Put spinach under the cheese so it wouldn't scorch. Topped with rendered fat, low salt salami, fresh bell pepper spray olive oil and cheese to the edge. After it came out of the oven and it had cooled a bit, topped with fresh basil and arugula. In short, it was great. Crisp but fluffy crust easy healthy sauce and healthy toppings. Thanks dude, my organs and I thank you.
That sounds delicious! Definitely going to keep some of this in mind next time I'm experimenting with some new flavors/styles of pizza. Thanks so much for being so thorough in the steps! :)
WHATS THE DIFFERENCE BETWEEN LOVE AND PIZZA
NO ONE WILL EVER TELL YOU THEY DON'T PIZZA YOU ANY MORE
_im so lonely Suzanne come back_
😂
This is actually Detroit style BUT I have not had ANY luck finding a good Detroit recipe (lots of deepdish though haha) and I am so glad I found this, LOOKS AMAZING
Definitely Detroit style, but I always considered it a sub-set of deep dish. :) Love that you noticed instead of assuming it was Chicago style though, I had no idea this style was Detroit until I moved away, haha.
I made a video of cast iron wood fired pizza in my wood stove on my small skillet. I will have to try your deep dish one too in my wood stove ....... Looks great!
Wood-fired pizza is always amazing, would probably make this taste even better! Glad you enjoyed it though, thanks for watching and supporting!
Any fan of Chef John is a friend of mine and your Pan Pizza looks amazing. You are the Pro of your Dough!
Haha, I love it. :) Thanks so much for watching and supporting!
Put a towel under your cutting board to stop it from moving before you cut you finger off. Good video and recipe
Definitely have incorporated this method in some of my newer videos and just in the kitchen in general. Also working on the knife skills to prevent the finger loss, haha. Thanks for the tip!
A moist towel!
I've been scratch making pizza all my life any tried many different techniques and styles, I also mostly use cast iron only and have the same pan in the video, first time I will make like yours the second try I will flip the cust after the prebaked then top it, I've been a professional baker for many years so one advice for you, when you knead the dough cup you hand and roll it like a ball across the counter surface it is just a nicer way for dough preparations.
Thanks for the great video and information .
Thanks for the tip and for watching and supporting, I'll be sure to keep this in mind next time I'm making a pizza!
I’ve been procrastinating buying a cast iron pan for years now and you just pushed me over the edge. Hello Amazon!
You're going to love it! It took me a bit to get used to using it but now it's my favorite pan I have. Here's the one I use if you're looking to grab one! amzn.to/2HeuDfP
find an old one if you can . . .smooth
Do not make this with a new cast iron pan. You have to use it a bit first. This will stick. It took me about a month of heavy use to get my cast iron to a well seasoned non stick surface. It is worth it and I love it. Fry stuff first season well. Than this will work
I don't believe Amazon needs more business.
Instead, try supporting your local retail stores such as cooking stores or Ace Hardware or if all else fails, try Home Depot or Lowe's.
Z T best place is Target or Dicks sporting goods for Lodge Cast Iron pans. Dicks even has the 15” ones (yes I know how this sounds)
Nice work. Looks like a good way to make a deep dish pan pizza.
Be sure to let me know if you give it a try!
Anchovies
Peperoni
Bacan
Sauage
Ham
And I make my sauce from scratch!
Sounds delicious!
Josh, I watched others making a deep dish pizza, and yours was the best. Thanks a lot, I'll be trying this out shortly.
Appreciate the support, be sure to let me know what you think!
You can NEVER have too much garlic!
Absolutely!
x
@@ayroonyeager Sounds delicious!
I'm very limited at the moment, only having a portable cooking plate. My biggest tip is to roast the dough in the pan until a near crust, then turn it around and add toppings and roast covered for a few minutes then reduce temperature and let it "cool off" for 10 minutes.
That should still work pretty well, thanks for sharing your tip!
Did you use bread flour or all purpose flour? It looks really good.
I used bread flour for this one! I have tried it before with all-purpose, still came out good but the consistency is a bit better using the bread flour if you have it on hand.
@@joshfenn Is bread flour the same as self rising?
It's actually a bit different from what I understand, the bread flour has a bit more gluten so tends to have more of a chewy consistency than all-purpose. Both have rising agents in them but they're a bit different. You should be okay with bread flour or all-purpose, but I haven't tried self rising flour with this recipe so I'm not sure how it would turn out.
@@joshfenn why would you want a self-rising flour when you are adding yeast per the recipe?
I tried this recipe yesterday instead of ordering out for pizza. I may never order out again. Thank you. It was fantastic
So glad to hear it came out well, thanks so much for the support!
More pepperoni on my pizza please !!!!
The more the better! :)
I've been making pizza for a number of years, and always looking for new ways of making it. Deep dish is my favorite. The one thing that caught my attention was sauce and cheese to the edge. Pizza's on the menu this week.
This is thick crust, not deep dish.
Be sure to let me know how it comes out, I appreciate the support!
@@nashvillain171 Cast Iron Pizza | How to Make Deep Dish Pizza
Thank you for this. Pizza turned out great.
Now I'm hungry 😀😀 the pizza looks delicious 🍕🍕
It’s so tasty! Comes out perfect every time :)
Nice. Made it today and it was really good. I did not wait enough to bake it in the oven. Topings were done and I took it out of oven and then used gas stove for a 3-4 minutes more to get the bottom crust. It came out easy from the pan and 4 minutes later it was gone :)
That's a great way to finish it off if you need to, glad everything came out well!
Haha loved this video and love Chef John at Food wishes
He's one of my favorite people on all of youtube. :) Glad you enjoyed the video though, thanks for the support!
I made this for dinner this evening and it was delicious! I made a basic pepperoni pizza. My favorite toppings are pepperoni, mushrooms, black olives, jalapenos and bacon.
Glad to hear that, thanks for watching and supporting!
Pepperoni, green peppers, roasted red peppers.
Sounds delicious!
I made one today! I suck at cooking but this pizza is better than ones I usually buy. Thank you!!!!
That's so awesome, glad it turned out well for you!
It is not deep dish but more of a Michigan style at Scotties on SE Division in Portland. They have the Best pizzas I have ever had EVER.
Definitely making a note of this! So few options for Detroit/Michigan style around here, thanks for the tip!
Having moved to Or from the East coast, haven't found good pizza. Def trying this!
Yeah, this isn't deep dish, you savage.
This double dough monstrosity isn't close to deep dish.
@@tea_mommy Try Red Sauce on NE 42nd in Portland.
Josh..this is a good example of what someone can do at home making a Detroit Style Pizza. Im from WI..and as you know we also have great pizza, just like Chicago and New York. I've made this a few times but never tried the butter on the hot pan vs lard on a cold pan. I will try yor method tonight and do it in my Memphis smoker at 500 degrees vs 700 like I do my thin pizza margarite'. Good Video. Subscribed.
Thanks so much for the support, I appreciate! Nice to hear from a fellow midwesterner as well. :) I've never actually worked with lard, I'll have to look into it for this recipe too. Let me know what you think with the butter switch in comparison!
@@joshfenn I actually had to use what little butter I had left and improvise with some olive oil. I was rushed for time and didnt put the pizza stone on my smoker like I usually do for 30-45 minutes and then I added to much cheese that bubbled over...but in all it came out somewhat crispy and flavorful. I will try again in a few weeks when better prepared with hot pan and butter. Thanks.
Next time, make chicago deep dish pizza.
That would actually be a fun follow up recipe to this one! I'll think on it and do some research/tesing. 👍
Chicago deep dish is the only deep dish. This is double dough pan pizza.
No deep dish has a "spicy honey glaze" or cheese on top, and that much bread, good Lord. Why not just literally eat a baguette and stop ruining pizza?
Always garlic. We also like some pepperoni, artichoke hearts, green olives, jalapenos, and either a sprinkle of cashews or an egg. At times, sun-dried tomatoes, but added around 5 minutes before the end of baking so they don't burn. Will do the cast iron this week.
Never tried cashews or egg before, sounds interesting! I’ll have to keep that in mind for my next one 👍 Love sundried tomatoes too!
@@joshfenn Back in the late '70s, starting out in law enforcement in Hemet, CA, the local Pizza Chalet offered cashews as a topping. After trying it once, it became a regular topping for me over the years. I still use cashews a few times/year at home. Stationed in Darmstadt, Germany with USAF (before going to Vietnam) in 1968-1969, a local Italian restaurant with Italian cooks, offered "Pizza mit Ei," or pizza baked with an egg in the middle. Every time my fellow Airmen and I ate there, it was always with an egg in the middle. Can't find it here in the US, so a few times/year, I make it at home. Simple toppings, crack an egg across the top, and bake as usual. Yum! One can find recipes/techniques online in English or "auf Deutsch."
You definitely sold me, thanks so much for all the info! :)
Nice job...
Thanks so much!
You win! This is what we're having for dinner tomorrow now.
Be sure to update me with how it goes, thanks for watching!
@@joshfenn Turned out EXCELLENT! Thanks for the video! We used a sauce recipe from Binging With Babish too. Your crust glaze was delicious!
Glad I found this video, you my friend have gained a sub. I too love Chicago style deep dish pizza and can't find anything in my area for under $30 and crappy quality. I will be making this pizza come Saturday. I Love pepperoni and spicy Italian sausage so I be tripling the amount as in the video :0
Be sure to let me know how it goes! Sausage and pepperoni is an awesome combo. :)
You still haven't. This is NOT Chicago deep dish. This is an approximation of the lesser Detroit style which you can find at your local Pizza Hut. The myth that Chicago style has this super thick crust is a falsity. Other than on the other edges the interior thickness of a true DD crust is considerably less than this abomination.
Great recipe! Made this, this evening, family loved it! Thank you.
So glad to hear that, thanks so much for the support!
nice video and recipe..but i have just a little advice; (00:48) when a recipe call for warm water, we should take cold water and boiling it. because the hot water that come from your tap have way more limestone that the cold already have, have toxic substance,some nitrites for example, bacteria, endocrine disruptors and In addition, hot water accelerates corrosion. It dissolves more easily some substances (copper, iron, nickel, zinc, ...) of the walls of water heaters and pipes and can therefore contain significant traces of these metals. i could explain my self way better in french because english is not my birth language.but i can assure you what i just explain is true,i learn it from my father who was working in water treatment in a hospital...so it's just an advice...we never should use directly hot water from the tap..too little people knows that!!! but nice pizza tho, i m gonna try the recipe! thank's! bye
Thank you so much for informing me on this! It will definitely be something I keep in mind moving forward. Glad you enjoyed the recipe though, thanks so much for watching and supporting!
And make sure when you eat the pizza you bite down and chew after you're done chewing prepare to swallow this will allow you to digest the food a little better. once the food has been digested you're going to want to probably sit down on the toilet and begin to defecate. flushing is optional.
Yes. Your father, with old pipes. Modern pipes are not nearly as susceptible to corrosion as the older style of pipes you probably speak of. This only applies in homes with untreated copper etc. pipes.
#fanny boni Thanks as I watched it, I was thinking the same thing, I normally Microwave my water. So it might be a very good idea to actually boil it and let the temperature come to an acceptable range...
I wondered if someone wrote about this, and you did! Great and correct!
Just made two of the pizzas, family liked them! Especially the added honey. Crust came out excellent which is a first. Took me about two hours to make start to finish, so that’s a while. Next time ima try with regular thickness but same recipe
That’s awesome, glad everyone enjoyed it! It’s definitely a time investment, that’s why I don’t make it too often haha. The thick crust version is great too 👍 Thanks for watching and supporting!
I have made this two weekends in a row, this is an awesome pizza! Great Job!
Glad to hear that!!
this is the EXACT reciepe off of " Food Wish'es " Nice steal....
The dough recipe is the same, that’s why I mentioned that in the video, lol. His channel is linked in the description too 👍
according to Chef John giving credit to originator is totally cool with him, he does this too
There's really not too many ways to make pizza dough regardless. Besides chefs mix and match other chefs recipes to begin with. Like escoffier
Apparently Colin Butler can’t read or listen. He literally gave credit and posted the link..... triggered much snowflake?
My dough is rising right now. Yes, chef John is amazing! It looks good. I’ll let you know how mine turns out.
The whole family loved it.
That's great to hear, I appreciate the follow up too!
Pink pants?? Really Dude
Lol, why do my pants bother you? I thought they were pretty great.
@@joshfenn Josh everyone knows you should never read the comments. They only draw you down with negativity. Keep doing what you love and let the fashion police bug themselves out. nice pizza by the way.
I know what a laugh! I think he's going to make fruit cake next 🧚♂️
@R L , get a life.
+Josh Fern I stumbled across you by accident and boy am I thankful I did! I greatly appreciate that you; 1)remove your jewelry+++ 2)How you respond to negative comments with sophistication+++ 3)that you try and try a recipe until you love it!+++ 4)that you wear pink pants! +++++ I am so looking forward to making your recipe!! Congratulations~ By far, this looks like the BEST one I've seen! I'm a new subbie after seeing this. Blessings Sir.
Thanks so much for all the kind words and support, I appreciate it!
Loved the vid. Made the pie, skipped crust bake part, but added raw sausage on top. That kept the cheese from burning.
Great idea, glad you enjoyed the recipe!
did you ever try starting the pizza crust on the stove first by heating it over a fire, then... proceeding an oven? LOVE the glaze concept!!
I tried that at first, but the oven heated the pan much more evenly due to the burner being smaller than the pan. That glaze is great, be sure to let me know how it goes if you try it!
Super close to Chicago pizza. I think if you butter the pan cold you could add some parm in the butter under the crust. The Chicago pizza adds a second crust on top with chez below and sauce on top. wild.
Kind of similar to Chicago style in some ways, I was generally aiming for more of a Detroit-style deep dish. With the modifications though you could absolutely make it Chicago style and I’m sure it’d be awesome.
made according to the recipe. it turned out great. Thank you for the video! Success in business and life!
Glad to hear it, thanks for the support!
NICE! I've been going nuts with cast iron pizza experimentation. Its amazing the different results and styles you can get with just one simple old-school pan, all of them better than using a pizza stone IMO. I also just started experimenting with a carbon steel paella pan to really great effects too.
Also, Chef John RULES.
The experimenting is so fun, I'm definitely going to check into that paella pan! Appreciate the support, glad you enjoyed the video. Chef John is my favorite! :)
Yes I will try it. I have all sizes on pans. Looks good thank you . I even do skillet garlic dinner rolls your dough is almost the same as what I do.
Garlic Dinner rolls with that dough sound incredible, definitely going to try that. :) Be sure to let me know how the pizza goes!
Hey Josh, just tried it today and I'm really pleased with how it came out. Thanks so much!! Andy
So glad to hear that, glad you enjoyed it!
These recipes all look great! Found you on trinding surprisingly!
That's so awesome! Just saw your comment over there, Trinding is great! Glad to hear you're enjoying the recipes, I've been having a blast making them. :)
Anyone who is a friend of chef John, is a friend of mine. Great job. I'll try this out tonight.
Absolutely! He’s the greatest. :) Be sure to let me know how it comes out!
BeardedFatLoss dude, I Just made this tonight for my wife and her friend. It almost led to a threesome. All kidding aside, I will never order pizza again. I wish I could send you a picture. Amazing. Thank you
Hahaha, I love it! So glad to hear you enjoyed the recipe, if you're on IG you should send over a pic if you get the chance. :)
thanks so much for being so thorough.
No problem, thanks so much for watching and supporting! This is definitely my favorite recipe I've come up with so far. :)
I've been craving a deep dish pizza, so i'll be sure to try this recipe soon!
Be sure to let me know how it goes when you do!
Food Wishes rocks the culinary world.
So do you :)
You're too kind! Chef John is the greatest though. :)
Cheese and sausage is my favorite.
Good tutorial, thanks.
Classic toppings! Thanks so much for watching and supporting, glad you enjoyed it
Best pizza I’ve EVER had!!
So happy to hear that, thanks so much for watching and supporting!
I have made it a few times it is so good
Glad to hear it!
Lovin the Detroit/Buddy's roots!
Thank you! I'd love nothing more than a slice of Buddy's out here in Oregon, I miss my Detroit style!
@@joshfenn Buddys is great pizza but at $20 a pie its expensive
Made this for dinner. It was delicious!! Thanks for the recipe!!
Happy to share!
Nice one Josh, I’ll give it a go once I get a skillet but looks nice
Be sure to let me know how it goes when you try it!
That's a good looking pizza. I usually like thin crust but the next time I'm in the mood for thicker crust I'll give this a try.
Be sure to let me know if you do! Definitely a thick crust but it's incredible. Thanks for watching and supporting!
Love Jalapenos, Italian spiced sausage, ham and double pepperoni. Curiously, a copious amount of green olives work very well.
Not a fan of olives myself, but everything else sounds great!
Vegetable oil should be a crime; toss it and use olive oil or butter. You don't need the honey in the dough, not a bad idea for the spicy/sweet crust brushing though. I'd also try it with half that dough in the pan in a thinner crust. Great idea sir. I will be trying this soon :)
The honey in the dough helps feed the yeast and reduce the times, but you could definitely get away without if needed. Halving the dough for a thinner/regular crust comes out great too, I've had it both ways. Thanks for watching and supporting, be sure to let me know what you think!
After all, you are the super nice guy of your deep dish pie
Haha, I love it!
This looks amazing. Cant wait to try it. Thank you for your effort! Regards from Copenhagen!
Of course, happy to share. Thanks for watching and supporting! Copenhagen is lovely from what I've heard, hopefully I'll be able to visit someday. :)
This pizza looks INSANE. Gonna have to buy a cast iron skillet and give this one a go.
Absolutely, be sure to let me know if you do!
This came out so awesome! Thank you!
Glad to hear it! Been working on some new pizza recipes recently, just got a square Detroit style pan for Christmas.
@@joshfenn Awesome! Looking forward to it!
Cayenne? Truly a chef John video. Also, why didn't add a sick rhyme? You are after all the Diva of your cast iron pizza!
Haha, I wish I had thought of adding one at the time, had no idea so many people would see this video. I've heard some really great rhymes in the comments around here though!
I got a freaking ad about a healthy drink even though I am watching how to make a deep dish pizza
Haha, have to save on some calories somewhere 😂
Thanks, Josh! It looks amazing and we are tying it tonight! I agree that you can never have enough garlic! But, what do you do with it in your recipe? I saw it get cut up but I don,t recall it getting used! What do you do with it? Thanks!
Must have forgotten to show it! I usually just sprinkle it over the sauce mainly as extra flavor and topping. 👍
@@joshfenn Thanks, Josh, for your quick reply. I use onions (either raw or sauteed) all the time as a pizza topping but never thought about using raw garlic! Brilliant!
Good job of keeping the sauce on the dough and off the cast iron.
Haven't had many issues with that fortunately 👍 Thanks for watching and supporting!
This was so easy, I will try it this weekend! Thanks
Be sure to let me know how it goes, thanks for watching and supporting!
Great video! I grill pizzas alot here at home but want to try a deep dish. Pizza looked great!As an alternative to traditional pizza dough, I use plain greek yogurt and self rising flour for my grilled pizzas. Lookin forward to your next video
I'll have to keep that in mind next time I want to make a quick dough, sounds like it would be great! Thanks so much for watching and supporting. :)
Ive watched your video a half dozen times haha!
Making the pan pizza tonight. Cant wait!
Thanks again for a informative and fun to watch tutorial.
when you say add 1 "packet" of yeast, could you advise how many ounces or teaspoons etc? our packets in Australia come in different quantity sizes than in the USA :) thank you!😄
Sorry for the lack of clarity! The yeast should be about 7 grams or 1/4 oz, hope this helps 👍
@@joshfenn perfect thank you for the reply! We made it in my grandmother's cast iron skillet using your recipe (replaced the pepperoni with jalapeno peppers) and it was divine!
So glad to hear that!
That's one of the best-looking pizzas I've ever seen.
I'm so proud of this one! Lots of tinkering for this recipe, it's so delicious. :)
I moved to Portland, OR from Utica, NY (center of the state) not far from Detroit. Straight shot if you cut through Canada.
While the typical NY style is the most popular the thick pan crust is also found. There is called "Polish" pizza, which I'm sure is a derogatory term, but not sure.
I love pan pizza and haven't found anything all that great in Portland. NY style sure, but Detroit seems to be harder to get.
I haven’t tried it yet but I recently heard of a place called east glisan pizza that’s supposed to be the best pan pizza in town! Hoping to get out there soon to try it but someone on reddit said they base their pizza off of buddy’s in Detroit which is the best pan pizza in Michigan 👍👍
Truth spoken! One can never have enough garlic!!!!
Preach it! :)
I made this and damn it was good, also i made it in a toaster oven and it still worked lol. The crust glaze is really good too, thanks.
Good to know about the toaster oven! I try and use that over the oven whenever I can. Glad you enjoyed it though, thanks for the update!