Unlocking Cheesy CAST IRON PIZZA Secrets | Guga Foods
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- Опубликовано: 10 авг 2021
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If you love pizza this episode is for you! I test everything there is to know about cast iron pizza to make the best homemade pizza at home.
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My Pizza Dough: • World's Easiest Pizza ...
* Pizza Sauce *
1/2 Cup Onions
2 tbsp Garlic
1 Can 28 oz Tomato Sauce
1 tbsp Basil
3 tbsp Worcestershire Sauce
2 tbsp Balsamic Vinegar
2 tbsp Sugar
3 tbsp Olive Oil
Salt and Pepper to Taste
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#Pizza #CastIron #Recipe 
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pizza
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
Yummy
Guga I have always been a huge fan of the channel and I love all the aging and the grilling videos, but, this video is a joke and don’t go running about calling that fat pie, a pizza. It’s a travesty and an absolute shame. Give a forewarning to the Italians in the title saying that this video is not meant for them. What a joke.
Could easily keep doing it on the stove just have to be able to sacrifice and use a broiler xD use that for literally less than 2-3 min and you’ll have golden cheese after I saw that pan crust it was great just use a broiler after instead of a torch and enjoy :3 loved the video guga!!! Also I love your positivity ignore the nasty or rude comments!
"Yeah, I'm gonna eat the whole thing, though. Know that."
Angel's got the right idea.
Hungry boi hrs
leo being a more frequent guest in the videos is great, angel and maumau are cool figures but i always wanted guga to invite more of his family members in his newer videos
Love Maumau and Angel, Leo is a solid addition too.
i was looking the whole comment section to see if anyone comments about the new guest..
Yeah, i like Leo's commentary.
@@mattyft9750 leo has been around BUT it has been a minute since I have seen him in any recent videos
Bring back Sam
Guga might be the only cook on RUclips humble enough to admit when his version of something isn't as good as store bought
guga food is better than store food
@@user-ui6ef5ei7t Guga taste testers admitted that the store brought for one component of the pizzas is better then the homemade version he demonstrated here. Another part had mixed results as both disagreed on that one.
And yes I'm not specifying which part because you should know this if you watched the vid and paid attention to it. It's only slightly better store brought, but is better enough to be worth not having to do it yourself. Though the homemade can be rectified with more ingredients, it's not what he wanted to demonstrate in this vid.
True but he could just add more salt to the home made version. And also not all store bought doughs will be identical. There's a lot of variables here.
It’s a quick proof. If Guga did a 24hr proof then it might have been different.
It’s the secret of most great pizza places.
May be an unpopular opinion but I actually really enjoyed this more laid back video style. It's tradition now that you guys get super excited and scream a lot when trying out something Guga cooked but idk I found it easier to watch when everyone is a bit more chill. Just my 2 cents, thanks for the continued entertainment!
agreed
Agreed
agreed
Guga's hype about the food he tastes is one if the main reasons I love his channel. But yes, this chill video is a really nice change of pace.
disagreed
Guga should invite Leo more often. Dude have talent for food review.
The issue with the anti-caking agents is that it inhibits melting, and in particular, it causes coagulation when you make a cheese sauce.
In other words, pre grated is real bad for mac n cheese, but alright for pizzas.
@@MarceloZ2 More or less. I would still grate the cheese myself regardless.
@@gabudaichamuda2545 yeah, me too, but mostly because of price. For some ungodly reason, in Brazil a small brick of mozzarella (the 300g ones) costs less than a pack of pre grated mozzarella, so... I wouldn't use it even if I wanted to.
@@MarceloZ2 You're paying for convenience.
@@gabudaichamuda2545 if the difference was like, 5 to 10 bucks I wouldn't mind, but it actually costs triple the price. It's nuts.
Hey Guga, I have a ton of experience baking in cast iron. Your pizza bread looks great.
Small tip:
Just wanted to mention that if you find the bottom of it charring too much you can put a sheet pan underneath the cast iron and the bottom won't char as much. In the past, I found my breads to have a little too much of that char and that trick fixed it. If you don't have that issue, disregard my comment.
I'm not a big bread maker in general, but I use my cast iron for so much. This trick is definitely gonna help me down the line, and I wouldn't have thought of it.
thanks for the tip, i will have to try this. i have noticed also that when i get antsy and put the pizza in the oven before its fully preheated, the bottom gets wrecked before the top is ready.
Should we spin the dough before putting it in the pan or will stretching suffice?
@@capnlatenight5356 stretching and "spinning" do the same thing. All spinning does is make the dough more circular since it stretches via centrifugal force, but that can be achieved by regular stretching with a little more care and matters even less if you let it proof in the cooking pan.
You are right with the cheese when it's UNCOOKED. but when you cook it, it's a whole other story. The problem with pre-graded is the fact that it melts slower and may cause overcooking on the other ingredients! The powder causes it to melt slower which CAN be an issue, but not always (depends on a lot of things)
the powder can also burn in high tempts
I feel like you're right in theory but I've never actually found a difference in practice. You can go to the best pizzaria and they all buy pre shredded, full fat cheese
@@thegourmetgolfer5544 well they usually buy from the factory or their supplier woth uses other more expensive starches while stores uses the cheapest
If your homemade dough is worse than the store bough dough, you should find another recipe
He needed to rest it in the fridge for a day or two to both lyse and develop flavor
@@demonposter *exactly* I couldn’t have said it better
I've gone through this same process in my home cooking over the past 5 years or so. Here are a few thoughts:
-your homemade sauce was a bit complicated. My favorite sauce is nothing but high-quality whole canned tomatoes that I crush and add a little sugar and red pepper flakes to
-the benefit of grating your own cheese is that it browns better in the oven, comparing it before cooking won't prove anything
-every good dough recipe requires a long slow rise, if you proof it at light-speed in the oven you won't develop any of the rich flavors you're looking for and it'll be puffy/soft due to the lack of gluten
-experiment with more interesting cheeses, I like to add parmesean every time and sometimes I like a little feta or goat cheese for added flavor
+1 to the adding of parmesan. it makes almost any food better
this
If you throw some cheese you must have a great diversity of them I use feta Parmesan mozzarella and other unsalted and strong salted Greek cheese. The sauce I use is the same as the bolognese sauce without the minced meat. In the end I like to throw some eggs after the pizza is almost done. And instead of bacon I usually throw some pulled chicken breast and pork steak.
Mozz and provolone is a good combo here too
@@et_9554 if I'm not mistaken Parmesan has a high concentrate of Msg that definitely has something to do with why it makes everything taste better.
Try putting the pizza dough into a sealed container and let it ferment for at least 3 days in the fridge, that gets you a dough that can start wars. Another suggestion is to mix the yeast with water and sugar and let it pre rise before putting it into the flour mix.
I think that the reason the boys liked the store bought dough better may have been because it was refrigerated a few days (Like you suggest.) at the store before cooking. Fermentation is real!
This is why I love Guga, he's not just a cook, he's also a scientist! Love your experiments!
Guga tests EVERYTHING in one episode. Love it.
thats because making pizza have so many rules to follow in order to be tasty. i didnt know them.
for example if u put too much dry spices on the sauce it will be too sour. and destroy the pizza.
if u dont let the dough to rise on the pan b4 putting it in the oven it will destroy the pizza.
if u dont use special ingredients inside the dough like dough enhancer etc... it will not taste good.
lot of rules b4 someone will actually pay for your pizza.
when you buying a pizza - u dont think its so complicated to make one inside your home.
but actually it is very complicated to make one thats actually tasty like pizza store.
This pizza looks insanely good Guga
Oh my god it’s you (you’re right)
ok
Sub 2 guga
Summer vacation is almost over :)
Stupid spamming bot
Various Dry Age Suggestions:
Vanilla Bean Paste Dry Age
Coffee Dry Age (like Whiskey)
@Joshua McKay This is a common recipe for roast beef tenderloin, but I'd be curious about dry aging too.
Beef base would also be interesting. There’s a brand called “Better Than Bullion” and I use it in beef stews and pot roasts to really shift the flavor into high gear.
I love this! I've always had these questions and never really experimented with them because when you're hungry, you just go with what you know. Great video! I love both of your channels! Keep it up!
Freshly grated cheese does taste better in my opinion. You should’ve done an actual test after cooking them both and comparing. Guarantee they would’ve picked the freshly shredded cheese. Homemade dough is also better. You need to use a high gluten, 00 flour. Very stretchy and glutenous! Love the videos!
ive done tests with all my friends of freshly grated vs pre-grated, and its actually highly dependent on brand at least where i live, with some of the brands of pre-grated actually being nicer than their freshly grated of the same brand. it really depends on what the brand you use, and what it uses for its anti-caking agent. my personal favorite mozzarella i use in Ireland is better in its pre-grated form opposed to its freshly grated counterpart, but it is also on the pricier side, and like all ingredients in home cooking your preference is your preference.
Yeah it depends on the brand because the manufacturer or packaging people after production will put a anti caking powder into the shredded cheese bags because it’ll prevent the cheese shreds from clumping then melting easier in the bag. Also the anti caking mixture is HORRIBLE for making roux it will make any cheese or beer cheese roux or queso turn into a floury or gritty texture mixture after even the slightest rewarming or mixing into a full fat base to keep it from splitting even then the anti caking mixture will ruin your queso or pizza topping :3 great information btw!
The difference is in cooking time. Check Adams videos about pizza cheese. Pre graded melts worse and may cause other issues (like overcooking other ingredients due to slower melting of pre grading). Taste difference? Not so much.
@@adam25022 Yeah you’re totally right! A high quality pre grated cheese can be better than a lower quality block. You should also use low moisture whole milk mozzarella. Finding that pre grated is a little more of a challenge at least where I live. Freshly grated is all I use when making homemade pizzas lol
In my opinion the freshly grated cheese has a big difference if you eat it with spaghetti bolognese. In the other recipes cause it will melt you will not feel a great difference between them.
I like Leo. He gives thoughtful descriptions.
"When it melts, it makes no difference."
I strongly disagree... Maybe the anti-caking technology in the US is more advanced than the one at my home, but there absolutely is a difference here.
In the US "cellulose powder" is the usual anti-caking agent in pre-grated/packaged cheeses. Not exactly sure where it comes from but I always think "saw dust?".
Also, whole milk, low moisture mozzarella grated at home from a block is FAR superior to the bagged stuff.
@@tubeagespank 100% agree. i havent bought bagged shredded cheese in years. I dont know if i should trust the anti-cake from a health perspective, but the fresh stuff is unquestionably better, melts better, crusts better, and so forth. id make a good bet the difference is whatever they put in our US based shredded cheese
@@tubeagespank Interesting... they always use some kind of starch here. It creates a weird crust and it doesn't let it melt nicely...
Well if you melt it in an omelette or a white sauce with heavy cream you will not feel a great difference between them. But if you melt it in a sandwich or a burger or something stuffed the difference is like heaven and earth.
A lot of people also find a difference in browning.
Cant wait for Vincenzo to review this :D
Lololol. Was thinking that when I saw the thumbnail. 😂
I make pan pizza relatively often (or I did when I wasn't watching my eating as much as I am now), a lot of which aligns with Guga:
-High quality jarred sauce like Rao's sauce works pretty well. You may want to put a bit of tomato paste in to deepen the tomato flavor. Cook that lightly, though.
-A cast iron works best but the main thing is to have a pan without a gentle slope.
-Don't overload with watery vegetables like raw mushrooms. Just cook them a bit first in a dry pan (picked up from America's Test Kitchen).
-Put herbs and spices under the cheese so they don't incinerate and cook into the pie.
-Grating or slicing your cheese at home is worth it mostly because you can get *better* cheese when it comes in a block. The Galbani brand is really good, as is Polly-O, but any full fat, low moisture mozzarella, provolone, or the like will do the job. You can also make your own blend. It's not really worth grating it, though, as it turns out slicing works just fine. String cheese is an option, too---just cut it into disks. It's really just full fat mozzarella. Fresh mozzarella needs some care because it's watery.
-Let your dough develop in the refrigerator for a few days and then let it come to room temp so it stretches nicely and rises. You may want to dock your dough by stabbing it with a fork in the pan some. Some store-bought dough has no rise left to it, though.
-I start it on the stove but finish in the oven and sometimes throw it in the broiler for a bit of extra color. Don't make a canary pie!
TY Guga, Loads of information, Keep these awesome videos coming!!!!
LOVE this video, the A/B testing is my favorite kind of video. This is how I cook!
Oh, I'm definitely getting one of them shirts.
A recommendation to anyone doing skillet pizza, put your dough in with just oil and don't top it. Brown it a little bit, flip it, top it, and once the bottom is browned stick it under the broiler for a minute. It is a magical experience
Very in depth and well put together video, great job!
Guga thank you so much for this video. I know the process was tedious and took a lot of work to put up together. I learned a lot from this video!
The "thickness" he noted in the storebought dough is likely due to better developed gluten strands. This makes the dough more stretchable and chewy. A less developed dough will be cakier and have less of a bite to it. You're not going to achieve as high a quality homemade pizza dough unless you really know what you're doing when kneading and resting the dough. It's a lot of work too. If you want to have a fun learning experience go homemade. If you want an easier way to make good pizza just buy dough.
Or just buy a stand mixer and skip all the extra work
2-3 days old dough out of the fridge, tastes much better than fresh one.
Yes, a simple dough mixed and kneaded by hand and given a few days in the fridge is the best I have ever made. Can't get 'store bought' dough were I live anyway. But I have to say that the raw dough in this video is a lot thicker than I have ever cooked in cast iron.
@@egoaut fermentation is everything on good pizza dough
Let’s not forget High Gluten flour that most grocery stores don’t carry.
Excellent. Greetings from Scotland. Have a wonderful day everyone!
A little trick I found with store-grated cheese. It hadn't been closed properly and had dried/crusted a little in the fridge. I put it in a pie pan and drizzled with heavy cream, shook it around and covered in plastic, back to the fridge for a couple of hours. Worked fantastic on pizza! Been doing this ever since with grated cheeses (and a little kosher salt)
Great video. Thanks I really enjoy the comparisons.
They say the water used is the biggest factor in how the dough will end up tasting. Might wanna try out tap versus different bottled versions for a follow up video. Looked delicious!
it's the amount of water not the type. 60% hydrated dough reacts different than 50% hydrated
@@jstaffordii The kind of water used has a direct impact on the texture, appearance and flavor of the bread. It's why they say the best bagels come from New York. It's all about the mineral contents effecting the gluten.
Try beer and get that slight yeasty sourdough flavor
@@paulsnow I like the way you think :)
That store bought dough probably has diastatic malt powder in it. Most commercial products use it. It helps with browning, texture and flavor. They may have also used a dough conditioner of some sort...None of this stuff is necessary but it helps a home cook...Also, even though your dough was proofed well, it wasn't fermented. Cold fermenting makes a HUGE difference in end quality and flavor...
I love making my own dough, longest I’ve cold fermented was two days and it was amazing
This video is amazing. Thank you for being so in-depth with everything.
I don't think it can be achieved with stove alone, but I think you can definitely create a well carmelized cheese on top when camping. Follow initial steps of browning bottom of the pizza in cast iron dutch oven on stove, then lace a lid with a lot of charcoal briquettes on top to create the oven effect. I might test this out myself.
I wish you hit 3 million soon.
86 the balsamic and Worcestershire from the pizza sauce next time.
That merch is awesome! I know my current shirt doesn't look that good right now but watch this!
Great video, as usual! I always enjoy your content, keep up the good work!
Day 4 of asking Guga for a demi-glace dry age.
GO GUGA GO!! GO GUGA GO!! 🎇🎉🎊
These comments are annoying af
@@intraterrestrial5035 Might be, but if I don't comment he probably won't ever do this one lol
Maybe beef base might be more manageable for dry aging. Demi glace would definitely be excellent for sous vide.
I worked in a pizzeria for 10 years, right out of high school. One of the best pizzerias in our area, and besides salt pepper and basil, oregano, sage, we added no other spices. Because of your bread and your cheese can't carry that, nothing can save it. I have never heard of putting Worcestershire sauce, or sugar! Especially sugar, in a good pizza sauce. The only thing I can say is you guys have warped taste. The technique that you use for cooking in a cast iron skillet though, very good! You get really good results. But I don't see any way around it without an oven.
Yes! No sugar.
Worcestershire sauce is anchovy based so it’s not too far off from a traditional Italian additive of garum. Marinara sometimes does have that to add a little complexity but it’s not really needed
You can make an upside down pizza in the cast iron, flip it over onto a counter, put it back in the cast iron and cook the bottom till brown. Seems like a lot of work for something like that tho.
I mean of course they have warped taste, everything in US contains high fructose corn syrup and is disgustingly sweet.
When I make pizza dough I add Italian seasonings to my flour. Bam! Tasty pizza crust. I also take my topping cheese mix (mozzarella, Monterey jack, fontina, cheddar, provolone, and parmesan) and shake them up in a bag with the seasoning. Bam! Tasty pizza cheese.
You guys are always awesome! Thanks for another great video!
Guga, these are my favorite kinds of videos. Some of those things you ask yourself while cooking (this versus that). Like it.
Cutting down a tree with a block of cheese is easy.
You just have to make sure it's extra sharp.
I think that jokes a little mature.
Curd you stop milking likes with these whey cheesy dad jokes?
Angel got that 69 look don't snitch on guga for not melting the cheese 🧀😂👍
LMAOO he do be kinda look like 69 tho
Really like this type of video! All the pizzas look amazing!
This was a masters class! Great job Guga!
Next video:
*Dry aging wagyu inside of a pizza*
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
Love seeing the Field cast iron get a good showing! They're my favorite cast iron skillet that I own other than the one from the 1800s that I inherited from a great-great-grandmother.
10:55 I was never expecting Guga to loose to a supermarket, but at least it shows how real he is.
I find home made pizza dough far superior to store bought.
“Why i season my pan, NOT my pizza”
Ok adam...
Im liking the new style of the videos, very relaxed. Leo also gives very elaborate feedback, great guest.
Guga, please do some testing using a pizza stone on the grill. I absolutely love the taste since you get some smokey flavors from the charcoal or wood. I would love to master it and see your take on it especially after seeing this video.
Guga you don't need to put sugar in the sauce!
he doesnt "need" to..... but you ever thought.... maybe he does it cause he prefers it?
@@adam25022 exactly
"The crust is fully cooked"
It's burnt, it should be golden brown on the bottom, not blackened.
Great video! Thank you!
When I go camping, I do cast iron pizzas right on the campfire! What you need is a cast iron dutch oven lid to melt and brown the cheese. Once you have your bottom crust all cooked, take it off the fire, place the cast iron lid on top, then add a bunch of pieces of charcoal from your fire to the top of the lid. Let that go for another 7-15 minutes. Perfectly browned cheese on the top!
I was going to suggest this too. Keeps you on your camp fire.
Hey Guga. Wanna make a video together? I'm think we sous vide a graphics card for 24 hours and then see if it still works.
Lol, that was unexpected.
Dude! Pizza was an awesome choice! I love seeing some of the other awesome food you make :)
Its almost like you knew I was beginning to experiment with cooking cast iron pizza. This video was super helpful!
I'm not done but I really like the format of this video. Great vid!
1:43 "Oh Yes I cannot believe this actually worked" crust burnt black! LOL
This is one of your greatest videos so far Guga. Brilliant work.
I've been making home made pizza for the last 2 years, on top of working at a couple pizza restaurants for 3 years. This gives me 5 years of experience. I guarantee you that you barely scratched the surface of pizza making. Please keep learning and practicing, you will make some awesome home pizza some day!
Hey Guga. I've watched all your videos and I've learned a lot. When I saw this, I was excited to see what you were going to do with making pizza on a cast iron skillet. I've made a lot of cast iron pizza. The key is olive oil (try putting dried chili peppers on the olive oil on the pan). First cook the dough for 5 mins at 450. Take the tough out and put toppings on. Put pizza back in the oven for 15 mins at 400. When the pizza is done in the oven, but the cast iron skillet on the stove top at highest heat for 2 mins. Remove from stove top and let rest for a few mins before you remove it. Enjoy!
I make a pizza a week. I've learned a lot. It's worth making your own sourdough starter for pizza. It's not a big difference in flavour, but it's enough. Half and half bread flour to white flour is about right. The secret to my sauce is to use half tomato paste to reduced diced tomatoes, 5 different acids from onion juice to vinegar and using plum sauce instead of sugar as a sweetener. That is absolute fire. Trust me.
Awesome video. Liked the format.
Guga I'm really liking this series where you take common foods and then debunk the home vs store bought methods to see which is best, or whether it's a hybrid that's best. Let's get some more of that. In between the usual grill master magic of those Wagyu treasures.
A lot of work goes into your videos, thanks so much.
An amazing video, loved the change of format
Looks good I’m def gonna try
An easy trick for tastier dough is to let a part rest in the fridge for at least overnight.
In a container put some flour and water and very little yeast, hydration 100%, which means equal flour and water by weight.
When making the pizza (or bread, works for bread as well) just leave out the ingredients already used for the fridge dough.
Really deepens the taste of the crust.
I make this kina pizza once a week. Learned from an Italian family so I'm very excited to see this.
Just ordered a shirt! Stoked
I just made a pizza following this video and the homemade dough, it was great. Thanks a lot Guga 😀
Really enjoyed this style of video, please make some more videos like this one.
Having worked in a pizza restaurant that switched from freshly grated to frozen, pre-grated cheese with the corn starch anti sticking coating, I can say this. You get a much better melting quality than with prepackaged cheese. We noticed it immediately, the pre packaged cheese did not melt and brown as well in the oven as our previous freshly grated cheese did, and the reason was probably moisture and lack of it with the prepackaged cheese. The freshly grated cheese melts faster and actually spreads out more than the prepackaged cheese did. Since it melted faster, it caramelized faster too, and that was our issue when we first switched. The cheese wasn't coming out as nice and golden brown as it did before. The taste was pretty much exactly the same, but you have to add a little extra time to get the desired caramelization, or at least we did in our case. You got more of the cheese pulling off in one big piece with pre-grated too. Freshly had that pull and stringy quality that you want. It's why commercial pizza joints use prepackaged, but pizzerias usually opt for fresh cheese.
i've never made homemade pizza dough.. this pizza lloks bomb! i gotta try it; gracias!!!
Personally, I like to cook my crust just a tiny bit before adding toppings and the like. Just et's it set slightly and then goes amazing from there. I tend to use Sam the Cooking Guy's crust, but I will have to try yours too Guga!
dang ...been watching guga for a couple years now and even on rewatches most videos I haven't left a comment on ...lol
so here ya go 😋
Same way I do it ! Except I use a griller to finish off. If ya have a thick pan it will continue to cook from the bottom as the heat is applied from the top, no risk of over cooking either side.
Hey Guga, there’s a brand of chips called Herr’s and they have a Montreal steak seasoning flavor and I thought that would taste great on a real steak. Considering you’re the king of steaks and have already done a couple episodes of chip crusted steaks, it’d be great to try this one too
The sugar in the store bought dough helped with the coloring
i always cook mine with homemade dough & sauce on my kamado joe with charcoal & some smoking wood at high temperature on 2 pre-heated pizza stones and it's always mega. The slight smoke flavour makes a big difference
Guga you are truly my idol you need to make a restaurant or have a show or something you are 120% a true legend bro no BS
Man, Leo's dough analysis was top notch!
Guga getting schooled by the store bought dough is so funny lol.
this the first time ive seen a cooking youtuber admit that a store bought item is better than their homemade (the pizza dough specifically). respect for the honesty and not being like the others who cannot admit something is better than theirs
Sir, you figured it out. The rise. Just because the dough is "Ready Made", does not mean it's ready to cook. I actually worked at Pizza Hut when they introduced the "Pan Pizza". We made the dough, proofed it, then placed it in the pans and let it rise again in the cooler. When we ran out of pan pizzas, it was because we could only store so many in the cooler (not because we didn't thaw enough today). That last rise is what it's all about brother. Great job.
Thanks this video was so informative
This was one of the best cooking videos I have ever watched
That particular store bought sauce is one of the best you can buy. And of course, fresh dough that hasn't any time to ferment isn't going to be any good at all. So I wouldn't worry much about the family choosing store bought in this situation.
Really liked having two testers. Leo, angel & guga👍🏽
For the steel pan, also use corn meal to keep the bread from sticking. Could skip the oil then, but I like the crispness oil brings.
GUGA, loving the new style of video. But WHAT is the make and model of your Toaster Oven!
Looks Delicious! Pizza is my favorite food
I feel like using the lid from a Dutch oven could really help with this, get that heat radiating from the top as well as the bottom.