Unlocking Cheesy CAST IRON PIZZA Secrets | Guga Foods
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- Опубликовано: 27 сен 2024
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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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#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!
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.
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
"Yeah, I'm gonna eat the whole thing, though. Know that."
Angel's got the right idea.
Hungry boi hrs
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
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.
This is why I love Guga, he's not just a cook, he's also a scientist! Love your experiments!
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.
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
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!
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.
"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.
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
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.
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.
I like Leo. He gives thoughtful descriptions.
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.
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
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.
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.
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
Cant wait for Vincenzo to review this :D
Lololol. Was thinking that when I saw the thumbnail. 😂
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.
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.
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.
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)
86 the balsamic and Worcestershire from the pizza sauce next time.
Tips from Italy : don’t use garlic and onion for a tomato sauce. If you wanna make a tomato sauce for your pasta or whatever use garlic OR onion,not both. In Italy we don’t cook the sauce for the pizza. We use it straight out the can (use San Marzano tomatoes if possible) thenJust add tiny bit of extra vergine olive oil, some origan, tiny bit of salt and a super small amount of sugar remove the acidity of the tomato. Remember we don’t want a sweet sauce!!! Anyways I love your videos so keep it up 😜😜🇮🇹🇮🇹
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?
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.
Excellent. Greetings from Scotland. Have a wonderful day everyone!
1:43 "Oh Yes I cannot believe this actually worked" crust burnt black! LOL
Oh, I'm definitely getting one of them shirts.
There are three reasons to grate your own cheese:
1. Grated cheese is covered in cellulose and other additives that are not necessarily healthy.
2. Grated cheese is more expensive.
3. Grated cheese tends to get moldy faster.
🧐 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!
You should try cooking it in a cast iron camp Dutch oven where you have coals below and on top of lid... THEN you'll have the pizza you are seeking.
Check out Kent Rollins for the best - simple setup to cook anything with hardwood coals.
BTW I use his method but keep my coals in one of those $70 steel fire pits from home depot. After cook is done - put screen lid on top and no worries
I did the same pan to oven method without knowing that it was a thing.
But I only did it because putting raw dough on a wire rack didn't work out well.
So I cooked a crust first to give it support, not to make the pizza better.
😆
Angel got that 69 look don't snitch on guga for not melting the cheese 🧀😂👍
LMAOO he do be kinda look like 69 tho
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!
Next video:
*Dry aging wagyu inside of a pizza*
LOVE this video, the A/B testing is my favorite kind of video. This is how I cook!
I find home made pizza dough far superior to store bought.
For the pizza dough... For 600 g of flour I like to use 1 - 2 g of fresh yeast and then I let the dough rise overnight, first 2 - 3 hours at room temperature, then divided into 4 balls in the fridge overnight. It develops an awesome flavour that way because the yeast can actually do its job.
I'm sure the store bought dough browned quicker is because they used baking soda; it raises the pH of anything you put it in which speeds up caramelization. Probably contributed to the salty taste a little too
"The crust is fully cooked"
It's burnt, it should be golden brown on the bottom, not blackened.
The fact that the store bought dough won over the homemade is not because it is better, is because it wasn’t executed well. It wasn’t proportional in size to the store bought which led to different cook times which may affected the texture and also it was clearly not well seasoned.
To improve your homemade dough, an over night ferment helps with taste and texture. With the pizza that was proofed in the cast-iron, you're supposed to press it down before topping.
“Why i season my pan, NOT my pizza”
Ok adam...
Cheese put under heat (stovetop or oven) for 20-30 minutes will separate and result in greasy pizza.
I'd recommend adding the cheese as a last step and going hot and fast in the oven using the broiler/grill for 3 minutes tops to melt the cheese.
However, you'll probably need to spend more time on the stove getting your dough cooked through.
Here's a few pro tips: Spray the edges of the dough with butter cooking spray. If you don't want to put it in the oven, take another cast iron skillet and get it really hot. Once you cook the bottom of the pizza, turn off the heat and place the burning hot skillet on top of the other skillet (making sure it isn't touching the pizza) and let it sit there for 15 minutes. You will have the best pizza ever.
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.
You’re suppose to grate cheese from a legit block of cheese. Pre grated cheese has potato starch that’s meant to keep the shreds from clumping together in the bag. That also means they don't melt together as well when cooking.
Guga - if you're looking for stovetop only - in the past I've heated up a second cast iron skillet real hot then use it as a lid. Keep doing that and you can end up toasting the top too without an oven or blowtorch.
I also have issues with stretching publix dough, I think it's because it comes cold, I'm not a bread person but I found letting it rest outside in room temperature makes it a lot easier to work with
In scouts we would use a Dutch oven to bake biscuits on a fire. We would have to put a few coals on top of the lid to cook the top. The will brown your cheese, just don't put too many coals on top it will burn.
If you want cast iron pizza without an oven, use a Dutch oven, you can preheat the lid pretty hot if you don’t have coals to put on top
I prefer making my sauce with crushed tomatoes, avocado oil, salt, pepper, garlic, onion, and basil. It's basically marinara sauce, but if you simmer it long enough, the acidity starts to fade and the garlic, onion, salt, pepper, and basil take front and center.
I would put my lid on another burner to heat it up midway through to give the cheese an extra bit of heat towards the end and give the cheese the caramelization we all love. :)
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.
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
1:42 "Oh yes" burned pizza bottom 😅
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
I cast iron cook the dough and the broil on top rack. I also use bacon grease to oil up the pan.
Angel a savage 💀 "let me get a fist bump" 😂
Hey Guga,
Homemade will always be better than store bought. Sometimes though the comvenience makes sense.
In the case of pizza dough, the reason why it is "better" is because it has had the time to ferment and let nature increase the flavor profile. Homemade dough needs to rest at least 48 hours, but 72 is better to allows the natural fermentation to take place.
Try it and see for yourself.
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
TY Guga, Loads of information, Keep these awesome videos coming!!!!
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!
I worked at pizzerias and at one point my dad even owns one and what we did was we took the block of it out and we had like an industrial grade attachment for the mixing machine that we would use to shred the cheese
Cast iron dutch oven. Also you can heat the lid of put charcoal on top of the lid. People have been doing this camping for years.
Pounding the dough out instead of going straight in the pan would be a good idea to do to prevent a lot of rise
Thin crust cast iron pizza pan is amazing, too. Lodge sells the perfect pizza pan.
I'm not done but I really like the format of this video. Great vid!
@Guga You don't need to stab the pan to clean it. Just fill it with warm water and let it rest for 15 minutes to soften it. It's the best way to do it and you'll not kill de pan.
8:10 depends. If they put too much anticaking agent it will brown cheese faster.
I make this kina pizza once a week. Learned from an Italian family so I'm very excited to see this.
Ive never seen premade pizza dough sold like that. But the idea of Guga coming out of a store with like 10 of those is very amusing to me
With this kind of pizza it's good to put a little ring of cheese on the edge of the pizza so it crisps up and you get a bit of a cheese crust.
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.
HELLO GUGA! Have you ever tried Japanese A5 wagyu eye of round steak? is it different? We need to know!
Blind baking your dough is also good if you're doing deep dish pizza. And I lined mine with provolone cheese slices as a protective barrier.
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
Nice one!
I have a few things though. If you are gonna make your own dough, please try to rise it in the fridge for 24 hours - you wont regret it!
Also, on the pan-only experiment - try to flip the pizza shortly to "burn" the cheese. Takes some practice, but it is worth it!
You can also usually buy pizza dough from your favorite pizza shop. Great quality dough for like $5 and less work. Love me some cast iron pan pizza, but do it on a Kamado grill.
Tip: use butter instead of oil. More flavor and that’s what I do at the restaurant I work at for deep dish pizzas
If you can swing it, get an aluminum deep dish pizza pan from a pizza place. Make sure it's seasoned before you use it.
Very in depth and well put together video, great job!
GUGA, loving the new style of video. But WHAT is the make and model of your Toaster Oven!
Guga much love from Italy. As Italian I'll say only that here pizza is different. I'm not speaking only about cooking process but about the dough that here is the most important step but also from the single ingredient, more easy (tomato olive oil and mozzarella to keep it simple)
So here's the deal. The dough will not have aged.
So you can cheat and use a lawnmower beer (miller genuine draft would be my choice) instead of water.
There's a weeds and sardines video on this. I tried it myself and it is golden.
If not, you can do a pre-ferment, mix, and go straight into a glass bowl with a lid, with headroom for the dough. Put in the fridge overnight.
Then carefully place in pan per guga's method, being careful not to deflate the dough.
I'd bet the beer route will be about the same as the more complicated treatment, but I've not gone head to head on it.
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.
You should do a video reviewing wagyu from Walmart
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.
grated cheeses here don't have an anti-caking blend and they do kinda get clumped up together, but they melt exactly like home-grated cheese (if you get better ones)
also i really enjoy these more laid back, longer videos
also sorry for the chain of comments but i'm pretty sure the homemade dough was 'worse' because it wasn't developed enough?
Im liking the new style of the videos, very relaxed. Leo also gives very elaborate feedback, great guest.
Everyone needs a cast iron! You can get one at Big Lots for $15, or a thrift store. I found mine in my garage and it’s from the 60’s. We just restored it. They last forever!!
I'd like to see guga do a wood fired oven build. Would be fun to do with the crew.
The best pizzas are cast iron + wood fired imo. Really you need 600-700F with a reflective dome to get the dough and cheese to reach a higher level.
Good video as always :)
Had a MEATER commercial during a Guga video 🤣🤣🤣 and if it wasn’t for Guga I wouldn’t have one myself so yes Guga ads work 🙌
Guga: Fam!!! Ready to eat pizza for every meal for the next week?
Fam: Had me at pizza!
3:17 i have done it with nonstick pan. Works great. You just have to move it from frying pan to oven sheet/baking tray before putting it in oven. DO NOT put non stick in oven.