For all the youngsters out there, buy cast iron for your first pans and they will last your entire life. I wasted so much money on "non-stick" pans until a friend of mine made me lunch one day in a cast iron skillet. Even if you abuse them or don't take care of them they can be cleaned up and they will be as good or better than new.
Also to get the different depth, like the deep set like they are using and what is called a flat skillet for biscuits and such. Plus in case of power outages you can use them on a camp fire.
Agree, just be aware that too high a heat on the stove can cause them to warp, especially on electric stoves like the calrod and infrared, so best to use those pans at a 7 to start, then you can drop down as needed during the cooking. I do this with all my pans, cast iron or not anyway as I cook on an infrared glass top. I have my late mother's 10" skillet that I think dates to the 50's when she was married and it now has a slight warp on the bottom from a calrod stove when it got a touch overheated several years ago but it works great still in any event.
Cast Iron Pan Pizza recipe notes: CRUST: 11 oz (312 g) bread flour 1 tsp salt 1 tsp instant or rapid rise yeast 8 fl oz warm water (105-110°F/41-43°C) 3 Tbsp extra virgin olive oil (for pan) Combine dry ingredients, then stir in water. No mixer is needed because this is a high hydration dough. Knead it right in the bowl for about a minute or until comes together. It will be sticky. Spray a 9” pie plate with vegetable oil cooking spray. Transfer dough into pie plate and pat it into a 7” round. Spray the top surface of the dough with additional cooking spray. Cover with plastic wrap and refrigerate for 12-24 hours. Remove dough from refrigerator and allow to come to room temperature for about 30 minutes. Put olive oil in (12”/30 cm?) cast iron pan. Use some of that oil to oil hands so the dough won’t stick to them. Transfer the dough into the cast iron skillet. Using fingertips, press dough out to about ⅛” (3 mm) from sides of pan. Cover and allow to rise for 1½ hours at room temperature in pan. SAUCE: 1 14½-oz can whole tomatoes in juice 1 large clove garlic, peeled 1 tsp extra virgin olive oil ¼ tsp table salt ¼ tsp sugar ¼ tsp dried oregano Pinch red pepper flakes Break up tomatoes by hand and press into strainer to remove juices. Put tomato solids into food processor. Grate, mince, or press garlic and add to tomato solids. Add olive oil, salt, sugar, oregano, and red pepper flakes. Process until smooth, about 30 seconds. TOPPINGS: 7 oz (1¾ cups, 198 g) whole milk mozzarella, shredded 4 oz (113 g) Monterey jack, shredded ASSEMBLY: Spread ½ cup (118 mL) no-cook sauce over pizza dough to about ½” (1 cm) from edge of dough. Form a ¼-½” (1 cm) tall wall or dam of Monterey jack cheese around the perimeter of the pizza, pressed into the pan. This cheese will fry against the pan making frico. Sprinkle the mozzarella evenly over the sauce. BAKE: Place on lowest rack of a 400°F (200°C) oven. Bake 25-30 minutes. Upon removal from oven, allow to cool about 3 minutes, or until sizzling stops. Run butter knife around outside to loosen. Check browning of bottom. If not sufficiently brown, place skillet on a burner set to medium for up to five minutes, checking every few minutes. When done, use two spatulas to transfer to a wire rack to cool for ten minutes before serving. NOTES: High hydration doughs with less kneading and longer resting times can form gluten as well as lower hydration doughs with more kneading can. The longer fermentation also builds more complex flavor. Sauce can be made up to 3 days in advance and stored in fridge. Monterey jack is used to make the frico because it is drier and less salty than mozzarella. Placing on the lowest rack gets the pan close to the heating element for best browning.
@@chefmagneto It’s notes of the pizza recipe presented in the video. Their printed version is behind a paywall. Some disabilities will prevent people from accessing this recipe in video-only format. It is standard practice for creators to include a short version of the recipe or at least a list of ingredient amounts in the description box or a link to an accessible text version. ATK chooses not to include people with disabilities affecting hearing, vision, and manual dexterity with access to the same information made available to the non-disabled. If I take notes on a recipe I post my notes for others who may have need of them.
I've been making pan pizza like this for quite a few years and I have a few notes or tips... if you don't have bread flour, don't worry. You can use AP flour or even 00 flour, or a mix of both, and it will still come out great. I usually preheat my pizza stone and place my pan directly on the stone to cook. This always gives me a nicely browned bottom crust without having to finish it off on the stove top. I used to finish on the stove top until I was distracted once, just for a minute or so, and ended up with a blackened bottom crust. So be very careful finishing it off that way because it can go from a nice toasty brown to burnt in an instant! You will find that a pan pizza will take more sauce than a regular pizza of the same diameter, more cheese as well. If you think you're using more sauce than you should be using, don't worry, it will come out just fine. And if you like to add mushrooms or green peppers or onions or pepperoni to your pizza, go right ahead, it will taste fantastic. One last thing... I have found that leftover pan pizza tastes just as good when reheated the next day and when it comes out fresh from the oven. So if you happen to be on your own, and feel an entire pan pizza will be too much for you, not to worry - I'm a single guy and have made a pan pizza on Friday night and had enough left over for Saturday lunch, late night snack and Sunday lunch to boot! Just reheat a slice in the oven or toaster oven at 300° F until warm enough to eat.
@@jeaninea5029 Instant yeast, regular yeast, fresh yeast... whatever yeast you want to use is fine. Instant is what I usually have on hand, but any yeast works great. If you use regular yeast, just make certain to bloom it in warm water to be sure it is still viable, just as you would at any other time. I usually proof my dough for at least an hour at room temp and then move it to the fridge for 24--48 hours so that it can develop more flavour, but I've also made pizza with same day dough, and it has turned out just fine.
Made it. Loved it. Will make it again. The only note: Let it proof for 24 hours in fridge to develop more flavor. 12 hours was adequate for a rise, but I like more flavor.
I have watched A.T.K. since day one! It's never disappointed me! Have all the books! You make working in the kitchen a total success! Still watching! Still reading!!
Ms. Bridget, I LOVE YOU!!! Your history lesson is truly what I remember about the pan pizza. Before they got married, my foster parents went out on a date and Mom brought me a slice of her pizza and OMG!!! Wow!!!! Thank you for the reminder and the recipe.
Hello how are you doing. I believe you are healthy and also having a nice weather where you are. I live in California and I'm looking for a new friend Ok!
I was 10 years old when Pizza Hut rolled out the pan pizza. My local Pizza Hut also put in a Pac Man game when it debuted. I fondly remember family outings to get a pan pizza and hit the Pac Man machine for a game or 12.
You eat the crust first! Thats the best part of a pie like that! Yummo. I have my Granny's cast iron skillet. I do exactly whst she did. She wiped it out, rinsed it, salted it if it needed a scrub, rinsed. Put in the oven at 250 for about a half hour. After you take it out of the oven and rub a bit of oil in it.
I worked at Pizza Hut in 1986 and made a lot of pan pizza. After mixing the dough in a huge mixer it was put in a large bucket. We would pump a good amount of vegetable oil in each pan, weigh a ball of dough and place it in with a lid. They were stacked and put on a proofer until they rose filling the pan. They were then rolled into a walk in cooler where the dough hardened. Then we would remove the lid, put on the sauce, bottom cheese, ingredients, top cheese and put it in the oven to cook.
Thumbs up on Baked Ziti. This past summer I oven roasted grape tomatoes and then canned them. These canned tomatoes were a perfect winter time substitute for fresh tomatoes. I love one pan cooking with my cast iron skillet.
Made this dish this evening. Followed pretty much exactly except I added about a half pound of cooked sweet Italian sausage broken into crumbles during the basil fold. I wish I could post the pic! Amazing flavor. Thank you!
I should have never watched this! I am on a low-carb diet and my mouth was watering as you ate your first slice. It reminds me also of when my mother baked pineapple upside down cake when I was a child. You can't beat using cast iron.
RUclips is just evil like that. It somehow always KNOWS when you are on a diet/avoiding a specific food type. You will will now be bombarded with MORE pizza videos! Stay strong and good luck on your diet.
This pizza was fabulous; the cheese touching the pan was such a great addition. Next time, I will cook this in a bigger pan as I felt it was a tad too thick.
FANTASTIC!!! I've been trying to make pizza at home for YEARS and finally found the key through this recipe. It turned out exactly as shown and was delicious. The crust was tasty and crisp - which is the most difficult part of pizza making. Now I just need to find a way to make a thin crust version which my husband prefers. Thank you ATK.
For thin crust you could probably split this dough batch in two after proofing in the fridge, shape/press 1/2 of the dough into a round in the pie pan, let it rest for about 1 hour or so, then roll it out with a rolling pin using bench flour, transfer to a peel, top it and transfer to the oven on a stone to bake using all the rest of the info here. It should yield 2, 10-12" pies. Just thinking out loud here, hope you find the right method for you and your husband.
If you want a thinner crust, why not halve the dough recipe (or make 2) and press out the dough a bit before putting it in your pan? I'm gonna try it this weekend. Cheers!
having used cast iron for the past 45 years, the simplest way to get stuck food off of a cast iron skillet is to put some water back in the skillet and put the skillet back on the stove and boil the water. the boiling and the water will loosen the food and not mess with the seasoning.
The Kuhn Rikon garlic press is a thing of beauty. Timeless. Buy it for life. It may also be used to hammer nails, or as a personal defense weapon. Choose the best, and forget the rest. Buy once, cry once. C’mon, you’re worth it!
OKI just made this today and pulled it out of the oven about 5 minutes ago. Next step is to Brown the bottom... I can't wait... it smells like Pizza Hut circa 1987 in my house right now. Totally awesome! Cool beans! Rad!
My husband loves pan pizza and we have no pizza place than makes it where we live now. I followed the recipe except I used my favorite canned pizza sauce (Mutti) and a mix of part skim mozzarella & provolone because I could only find whole milk mozzarella that was pre-shredded. This was really delicious and the crust was a superb combination of pillowy and crunchy. This video is a keeper, thanks ATK!
great lead in...pan pizza and packman...I was right there in 80 also. have always been hesitant to use extra virgin olive oil for cooking/pan frying and usually just use light. I thought ev had a very low "burning" point. good to see this use of it. only 7 minutes in and the frozen peeled garlic is an awesome trick, thanks. The sauce looks pretty easy and the cheese around the edge is something I would never have thought of. going to have to try this, but I might add some pepperoni in the middle... you guys are doing a great job of showing regular people how to make awesome.
Would have loved to see what the bottom of that pizza looked like after the stovetop. It already looked amazing right out of the oven. I love the science segment of the show. It's good to see why the cooking method works instead of "just trust us".
@@miagabriel6229 not really. I did this recipe and the stove browning did help. As an alternative just foil the cheese in the oven. You aren't a 750 F pizza oven you have to make adjustments.
There is a very similar version on Jenny can cook pan pizza., You Tube it. She cooks the dough on the stove top for three minutes before putting in a 500 degree oven for 10-12 min. She also oils the sides of cast iron so it comes out very easily
I have made over +150 pizzas at home, with Instant Rapid yeast, there is no need to wait 12-24H. I will prepare my dough, wait 30 min at room temp, roll it out and it is ready for the Oven. It takes me 60min for the entire process. 525g King Arthur Bread Flour White/Blue Packaging, 7g Rapid Rise Instant Yeast, 350ml/1-1/2cup of water at 130F, 1TBS Sugar or Honey 1TSP Salt, Garlic Powder if desired. This yields 2 Large Pies. I make it 3-4 nights a week and wait no more than 30-40 min for the Dough to Rise. Tip: lay large Towel over my glass stove, then place my Large wooden cutting board for a work surface. This will keep all the flour making a mess.
I just made this on my channel, and it is so amazing, just like I remember and loved Pizza Hut, A true easy pizza recipe to keep and enjoy. My own family loves it,😊🍕🍕🍕 we make it often. Love it!!!
Love you ladies and all the cooks. I’m making the roasted potatoes and beef tenderloins dinner again this year for Christmas with the green purslane sauce. It’s a tradition now. Thanks.
Wonderful recipe. I have made it 3 times and all family was super happy. I just prefer to cook the sauce to make it thicker and let ferment the dough out of the fridge. The cast iron pan, once rusting in the garage, is fantastic for this pizza. Many many many thanks. I could not believe I could make at home a pizza so good
Tried this pizza recipe. Forgot to look at the "let sit 1 1/2 hours." But I have to tell you, this baby still turned out great and crispy crunchy on the outside, and fluffy on the inside. Very impressed! Next time, I'll know to read it all before I begin the process.
I made this and it turned out exactly like the video. Cheese was perfectly browned, crust was crispy. It takes a lot of time but it’s worth it. I added pepperoni.
I worked for at a electronic company, I was there when Pacman was born, love your ytube channel...I just learn something that you could freeze garlic👍👍⚘thank you for the rest of the recipee
My cast iron skillets are over 50 years old (cleaned long before there were synthetic scrubbers) I use metal wire, although usually for really stuck-on foods, I let it soak a bit while still warm. I just happen to have the most delicious tomatoes given to me, too many to eat fresh, the skillet dish is great, now I can cook and freeze that sauce, making the dish later, great recipe starter sauce, thank you. I need to add that for most foods my skillets work as well or better than my non-stick cookware.
Just made this!!! Awesome!!! So good! I was worried that the cough wasn't fully cooked, I added another 5 minutes and PERFECTION!!! Thank you for your awesome video!!!
This cheese 'trick' totally changed my pizza game!!! we never know 11 hours before that pizza is gonna happen, so I just used a good yeast quick rise and it was fab!!!! my new go to pizza!! thank you thank you
Making my 5th crust using this recipe. I have a large stock of cast iron but I needed to order a 16" cast iron pan just to make this crust as I needed the higher sides for this dough. But the cast iron really is the only way to get a crispy golden crust. For my sauce I use 6in1 brand crushed tomatoes as the sauce base. I put the cheese on first then the sauce followed by any toppings.
I just made this recipe after taking notes from watching the video and creating my own written recipe with it. It came out fabulously and I think my cast iron pan was a bit too small but the dough still rose up and baked all the way through besides adding many more ingredients to it. I will make it again! Thank you!
The Baked Ziti looks great, but I like a little meat in mine. Making this recipe tomorrow but not in my iron skillet (I don't cook acidic foods in my cast iron even tho it's okay to do so. I already have too much iron in my blood and don't need to take on any more). While the sauce is cooking, I'm going to brown some ground beef with onion and add before the final cook. Wish I had decided to make it tonight.
FYI, I've made the pizza recipe twice and it's as good as it looks. One thing I found was I didn't need as much oil in the pan to 'fry' it, and I barely had to cook it on the stove to get it browned on the bottom, I guess that is just my old oven?
Tip, when doing the initial mixing use the HANDLE of a plastic mixing spoon. The dough will not stick to the handle as u h as it does to the spoon bowl and be easier to clean
@@confusedwhale Tortillas are fine if you want to make a flat, bar pizza, but you can't use them to make a nice, thick crust pan pizza, or any other real pizza. Tortillas are great for a quick snack, though, topped with sauce, cheese and sliced jalapeño peppers, with some Frank's Hot Sauce sprinkled on top.
Dice a quarter pound of bacon and fry it in a cast iron skillet. Drain the bacon, leaving a good tablespoon of drippings in the skillet, and mix into cornbread batter. Stir in 8 oz of grated cheese and dump into the skillet. Sprinkle the top with mozzarella and bake in a 450 oven until done. Serve with beans and enjoy!
Around 23:02, as you put the lid on, you say you want to be sure the pasta stays below the liquid. But it is clear to see before the lid gets in the way that some pasta is not below the liquid.
My wife and I love this pizza, so easy to make. I switch between this one and ATK's thin crust. I do add some toppings like cooked.mushrooms or/and formalized onion.
I worked for Pizza Hut over 40 years ago and we made the dough completely from scratch. I still have the original recipes, but it is hard to cut down to a single use since we started with 25 lbs of flour, yeast, salt, dry milk, oil, and we weighed the water!
Thanks for the blast from the past!!! Remember it taking something like 40 minutes to get a pizza from them back in the day. No refills lol. Totally missing "Pizza the Hut's" sub sandwiches ...and that cheesy garlic bread, whoa!!!
Freezing garlic cloves is brilliant. Sometimes I get a bag off peeled cloves and they go moldy before I even get to open them. I do use fresh regularly though.
I made the pizza - it was really amazing! The only thing I noticed is that my pizza dough didn't really "puff up" as much as the video appeared to show. Could have been my yeast was acting up a bit even though it was fresh yeast. I also did not make the sauce, I used Rao's brand pizza sauce but followed everything else in terms of ingredients. I also used less oil in my cast iron pan. 2 tablespoons appeared to be more than plenty as I had to drain a bit of it off when I used 3 tablespoons, but I did notice my cast iron pan was a little bit smaller than the normal pan so that might be why. I didn't like that fact you have to make the dough a day in advance but the dough recipe is so easy, its really not a big deal overall. I still recommend this recipe!!
I made the Dough last night and made the pizza tonight. So good. I make my own pizza several times a month and wanted to try is. I didn't have the Jack cheese to put on the edge. Sauce was different too but all in all the pizza was AWESOME!! LOVE ATK!!
Hello how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
I'll admit I used to resist the chain mail cleaning tool. I thought it was just macho marketing for meatheads. But I got one as a Christmas gift a couple years ago, and yeah, it's kinda awesome. I use it for stuck on food in my cast iron, carbon steel, stainless steel and aluminum stuff, but just recently, I found two other uses. Once you realize it's not scratching your metal, you get brave about trying out on your Pyrex. It works great on Pyrex. Then, I recently started drooping in down my stainless steel bottles, then going in with my bottle brush to swirl the chain mail in and really scrub the bottle bottom. It works PERFECTLY. I switched some time ago to drinking for more sustainable cups than plastic, but only one of the bottles I bought have a wide enough mouth to get my hand in for cleaning. I've yet to find a bottle brush that really scrubs into the bottom so crud was building up in the crevasses. No more! So yeah, I'm sold on chain mail, bought another with a silicon sponge inside the chain, and honestly, I prefer the just loose chain piece, it's more versatile. The sponge one wins for ease of gripping on flat surfaces, but for anything with curves or odd shapes, the plain chain wins by a country mile.
I've lived in Metro Detroit my whole life - grew up with 'Detroit Style pizza' before it was called 'Detroit Style'. Round or square? Square. Its that brick cheese around the edge - that frico - that makes it - and the blue steel pans places like Buddy's, Louie's, Cloverleaf and Shield's baked it in. With that said, going to Pizza Hut in 1980 for that golden greasy fried crust was an absolute dream. That original recipe was the best. I was told it was the oil they used - Sunflower maybe - that made it taste the way it did. But whatever the oil was it was pricey and they changed it later - they were never the same.
I have two pizza pans and I’ve never used them to make pizza. My cast iron makes the best pizza. I’ve used the pizza pans to take the finished pizzas to a church meal.
Wow, that pizza looks amazing; I really want to try it. Also, it reminds me of the style of pizza we called "Sicilians" in the NE, with the large crust. Man, the ziti looks to die for, too.
I have a smaller cast iron skillet. I could 1/2 this recipe and have a Personnel Pan Pizza...... perfect for 1 or 2 people. I'm gonna try it ....Thanks !
Oh! I could very easily go back to deep pan pizzas after this. You say the 80s however me and my big sister used to have what she called "Frizzled Cheese" snack in the evening when our Dad and Step Mother (who did not like big sister)(not too fond of me either) were out. I Love those frizzled cheese bits in anything. Creates puzzlement on the faces of Servers in Canteens when you ask for those bits to be included. I cannot believe I am alone. Not going to watch anymore, just going to savour.
You would love frico. Basically sprinkle fresh grated parmesan, good parm, on the bottom of a pan and let heat and nature take their course. Just watch so it doesn't burn. A crispy crunchy crust of cheese. ☺️🖤
@@chrisandersen5635 I have never found parmesan to be an inspiring cheese and do not use it very often and am not sure if it contributed anything to the meal when I do. I do love the crispy accidental bits of mousetrap cheese though I would generally prefer to eat cheese including such as Stilton, Brie etc. as cheese.
Before "I" eat it.. That would be my sentiments exactly hahaha "go make your own pizza, this one is MINE!" Love you, you are so cute and so much fun to watch. Been a fan for many years!
As a gas appliance repairman's son, I noticed the yellow flame on Keith Dresser's range-top burner, which indicates that it needs to be adjusted. The mix of fuel to air is not correct, making the appliance inefficient, and even potentially dangerous. Incorrectly adjusted burners can produce carbon monoxide.
This was a great video overall. I love the maintenance tips. The background and the SCIENCE lesson - what?? Did not expect so much information but appreciate it. Ty for making a helpful and thoughtful video, it shows that you value your viewers bc it's not filled w filler content. Now, what is a neutral oil? Ty for other comments that also was useful. Hope to try the recipe/method!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
For all the youngsters out there, buy cast iron for your first pans and they will last your entire life. I wasted so much money on "non-stick" pans until a friend of mine made me lunch one day in a cast iron skillet. Even if you abuse them or don't take care of them they can be cleaned up and they will be as good or better than new.
Absolutely! I bought a set at 21, and still use the same set at 52!
When I moved out at 18 my parents gave me a set and 30 years later I am still using them. Simply the best investment for a young adult.
Preach on. Nothing but Great cooking
Also to get the different depth, like the deep set like they are using and what is called a flat skillet for biscuits and such. Plus in case of power outages you can use them on a camp fire.
Agree, just be aware that too high a heat on the stove can cause them to warp, especially on electric stoves like the calrod and infrared, so best to use those pans at a 7 to start, then you can drop down as needed during the cooking. I do this with all my pans, cast iron or not anyway as I cook on an infrared glass top.
I have my late mother's 10" skillet that I think dates to the 50's when she was married and it now has a slight warp on the bottom from a calrod stove when it got a touch overheated several years ago but it works great still in any event.
I don't watch TV anymore so I appreciate these videos thank u
Good on you, same here for the most part..smart move!
Cast Iron Pan Pizza recipe notes:
CRUST:
11 oz (312 g) bread flour
1 tsp salt
1 tsp instant or rapid rise yeast
8 fl oz warm water (105-110°F/41-43°C)
3 Tbsp extra virgin olive oil (for pan)
Combine dry ingredients, then stir in water. No mixer is needed because this is a high hydration dough. Knead it right in the bowl for about a minute or until comes together. It will be sticky.
Spray a 9” pie plate with vegetable oil cooking spray. Transfer dough into pie plate and pat it into a 7” round. Spray the top surface of the dough with additional cooking spray. Cover with plastic wrap and refrigerate for 12-24 hours.
Remove dough from refrigerator and allow to come to room temperature for about 30 minutes.
Put olive oil in (12”/30 cm?) cast iron pan. Use some of that oil to oil hands so the dough won’t stick to them. Transfer the dough into the cast iron skillet. Using fingertips, press dough out to about ⅛” (3 mm) from sides of pan. Cover and allow to rise for 1½ hours at room temperature in pan.
SAUCE:
1 14½-oz can whole tomatoes in juice
1 large clove garlic, peeled
1 tsp extra virgin olive oil
¼ tsp table salt
¼ tsp sugar
¼ tsp dried oregano
Pinch red pepper flakes
Break up tomatoes by hand and press into strainer to remove juices. Put tomato solids into food processor. Grate, mince, or press garlic and add to tomato solids. Add olive oil, salt, sugar, oregano, and red pepper flakes. Process until smooth, about 30 seconds.
TOPPINGS:
7 oz (1¾ cups, 198 g) whole milk mozzarella, shredded
4 oz (113 g) Monterey jack, shredded
ASSEMBLY:
Spread ½ cup (118 mL) no-cook sauce over pizza dough to about ½” (1 cm) from edge of dough. Form a ¼-½” (1 cm) tall wall or dam of Monterey jack cheese around the perimeter of the pizza, pressed into the pan. This cheese will fry against the pan making frico. Sprinkle the mozzarella evenly over the sauce.
BAKE:
Place on lowest rack of a 400°F (200°C) oven. Bake 25-30 minutes. Upon removal from oven, allow to cool about 3 minutes, or until sizzling stops. Run butter knife around outside to loosen. Check browning of bottom. If not sufficiently brown, place skillet on a burner set to medium for up to five minutes, checking every few minutes. When done, use two spatulas to transfer to a wire rack to cool for ten minutes before serving.
NOTES:
High hydration doughs with less kneading and longer resting times can form gluten as well as lower hydration doughs with more kneading can. The longer fermentation also builds more complex flavor.
Sauce can be made up to 3 days in advance and stored in fridge.
Monterey jack is used to make the frico because it is drier and less salty than mozzarella.
Placing on the lowest rack gets the pan close to the heating element for best browning.
Thank you Kirsten, that was so nice of you. 😊👏🏼👏🏼👏🏼
Thanks Kristen !!!
Thanks for the write up!
@@chefmagneto It’s notes of the pizza recipe presented in the video. Their printed version is behind a paywall. Some disabilities will prevent people from accessing this recipe in video-only format. It is standard practice for creators to include a short version of the recipe or at least a list of ingredient amounts in the description box or a link to an accessible text version. ATK chooses not to include people with disabilities affecting hearing, vision, and manual dexterity with access to the same information made available to the non-disabled. If I take notes on a recipe I post my notes for others who may have need of them.
@@kirsten07734 - Thank you so much for what you're doing, greatly appreciated.
I've been making pan pizza like this for quite a few years and I have a few notes or tips... if you don't have bread flour, don't worry. You can use AP flour or even 00 flour, or a mix of both, and it will still come out great. I usually preheat my pizza stone and place my pan directly on the stone to cook. This always gives me a nicely browned bottom crust without having to finish it off on the stove top. I used to finish on the stove top until I was distracted once, just for a minute or so, and ended up with a blackened bottom crust. So be very careful finishing it off that way because it can go from a nice toasty brown to burnt in an instant!
You will find that a pan pizza will take more sauce than a regular pizza of the same diameter, more cheese as well. If you think you're using more sauce than you should be using, don't worry, it will come out just fine. And if you like to add mushrooms or green peppers or onions or pepperoni to your pizza, go right ahead, it will taste fantastic.
One last thing... I have found that leftover pan pizza tastes just as good when reheated the next day and when it comes out fresh from the oven. So if you happen to be on your own, and feel an entire pan pizza will be too much for you, not to worry - I'm a single guy and have made a pan pizza on Friday night and had enough left over for Saturday lunch, late night snack and Sunday lunch to boot! Just reheat a slice in the oven or toaster oven at 300° F until warm enough to eat.
@@laurabrown5527 And you've been reported for spamming.
I'm glad I kept scrolling down through the comments. I wondered if I could jut use AP flour. And I enjoyed your suggestions, thanks.
Can you use regular yeast?
@@jeaninea5029 Instant yeast, regular yeast, fresh yeast... whatever yeast you want to use is fine. Instant is what I usually have on hand, but any yeast works great. If you use regular yeast, just make certain to bloom it in warm water to be sure it is still viable, just as you would at any other time. I usually proof my dough for at least an hour at room temp and then move it to the fridge for 24--48 hours so that it can develop more flavour, but I've also made pizza with same day dough, and it has turned out just fine.
@@barcham thanks so much!
Made it. Loved it. Will make it again. The only note: Let it proof for 24 hours in fridge to develop more flavor. 12 hours was adequate for a rise, but I like more flavor.
I have watched A.T.K. since day one! It's never disappointed me! Have all the books! You make working in the kitchen a total success! Still watching! Still reading!!
Ms. Bridget, I LOVE YOU!!! Your history lesson is truly what I remember about the pan pizza. Before they got married, my foster parents went out on a date and Mom brought me a slice of her pizza and OMG!!! Wow!!!! Thank you for the reminder and the recipe.
Hello how are you doing. I believe you are healthy and also having a nice weather where you are. I live in California and I'm looking for a new friend Ok!
I was 10 years old when Pizza Hut rolled out the pan pizza. My local Pizza Hut also put in a Pac Man game when it debuted. I fondly remember family outings to get a pan pizza and hit the Pac Man machine for a game or 12.
@@jamesedgar3442 Hi James how are you doing
You eat the crust first! Thats the best part of a pie like that!
Yummo.
I have my Granny's cast iron skillet. I do exactly whst she did. She wiped it out, rinsed it, salted it if it needed a scrub, rinsed. Put in the oven at 250 for about a half hour. After you take it out of the oven and rub a bit of oil in it.
I worked at Pizza Hut in 1986 and made a lot of pan pizza. After mixing the dough in a huge mixer it was put in a large bucket. We would pump a good amount of vegetable oil in each pan, weigh a ball of dough and place it in with a lid. They were stacked and put on a proofer until they rose filling the pan. They were then rolled into a walk in cooler where the dough hardened. Then we would remove the lid, put on the sauce, bottom cheese, ingredients, top cheese and put it in the oven to cook.
thank you I used to love pizza hut thats why i love this recipe.
Thumbs up on Baked Ziti. This past summer I oven roasted grape tomatoes and then canned them. These canned tomatoes were a perfect winter time substitute for fresh tomatoes. I love one pan cooking with my cast iron skillet.
Hello how are you doing.
could you explain how you cnned the roasted grape tomatoes pls. I make them all the time but so expensive inthe winter months.
Made this dish this evening. Followed pretty much exactly except I added about a half pound of cooked sweet Italian sausage broken into crumbles during the basil fold. I wish I could post the pic! Amazing flavor. Thank you!
I should have never watched this! I am on a low-carb diet and my mouth was watering as you ate your first slice. It reminds me also of when my mother baked pineapple upside down cake when I was a child. You can't beat using cast iron.
I just made a pineapple upside-down cake in my big skillet this evening! :)
RUclips is just evil like that. It somehow always KNOWS when you are on a diet/avoiding a specific food type. You will will now be bombarded with MORE pizza videos! Stay strong and good luck on your diet.
they won't let me hit the "like" button more than once. Not fair. Thumbs up for EVERY segment of this episode.
Watching Bridget make the pan pizza brings me back to my first job pressing the dough into those pan pizza pans in the early 90's.
This pizza was fabulous; the cheese touching the pan was such a great addition.
Next time, I will cook this in a bigger pan as I felt it was a tad too thick.
I've inherited multiple antique cast iron skillets and bought some over the years. They're my favorite cookware and will be around long after I die.
I liked all the recipes and the segment about cleaning cast iron skillet was great. TY
Made this almost every Friday during 2 winter lockdowns,thank you!
FANTASTIC!!! I've been trying to make pizza at home for YEARS and finally found the key through this recipe. It turned out exactly as shown and was delicious. The crust was tasty and crisp - which is the most difficult part of pizza making. Now I just need to find a way to make a thin crust version which my husband prefers. Thank you ATK.
For thin crust you could probably split this dough batch in two after proofing in the fridge, shape/press 1/2 of the dough into a round in the pie pan, let it rest for about 1 hour or so, then roll it out with a rolling pin using bench flour, transfer to a peel, top it and transfer to the oven on a stone to bake using all the rest of the info here. It should yield 2, 10-12" pies. Just thinking out loud here, hope you find the right method for you and your husband.
If you want a thinner crust, why not halve the dough recipe (or make 2) and press out the dough a bit before putting it in your pan? I'm gonna try it this weekend. Cheers!
having used cast iron for the past 45 years, the simplest way to get stuck food off of a cast iron skillet is to put some water back in the skillet and put the skillet back on the stove and boil the water. the boiling and the water will loosen the food and not mess with the seasoning.
The memories. I can't wait to make this pizza. I love that you're always ready to eat. Until next time.
The Kuhn Rikon garlic press is a thing of beauty. Timeless. Buy it for life. It may also be used to hammer nails, or as a personal defense weapon. Choose the best, and forget the rest. Buy once, cry once. C’mon, you’re worth it!
OKI just made this today and pulled it out of the oven about 5 minutes ago. Next step is to Brown the bottom... I can't wait... it smells like Pizza Hut circa 1987 in my house right now. Totally awesome! Cool beans! Rad!
My husband loves pan pizza and we have no pizza place than makes it where we live now. I followed the recipe except I used my favorite canned pizza sauce (Mutti) and a mix of part skim mozzarella & provolone because I could only find whole milk mozzarella that was pre-shredded. This was really delicious and the crust was a superb combination of pillowy and crunchy. This video is a keeper, thanks ATK!
great lead in...pan pizza and packman...I was right there in 80 also. have always been hesitant to use extra virgin olive oil for cooking/pan frying and usually just use light. I thought ev had a very low "burning" point. good to see this use of it. only 7 minutes in and the frozen peeled garlic is an awesome trick, thanks. The sauce looks pretty easy and the cheese around the edge is something I would never have thought of. going to have to try this, but I might add some pepperoni in the middle... you guys are doing a great job of showing regular people how to make awesome.
Would have loved to see what the bottom of that pizza looked like after the stovetop. It already looked amazing right out of the oven.
I love the science segment of the show. It's good to see why the cooking method works instead of "just trust us".
Yep! I was wondering the same thing! And wouldn't the cheese wall burn if finished on the stove for too long???
@@miagabriel6229 maybe it did and that's why they didn't show the bottom at the end lol
@@miagabriel6229 not really. I did this recipe and the stove browning did help. As an alternative just foil the cheese in the oven. You aren't a 750 F pizza oven you have to make adjustments.
There is a very similar version on Jenny can cook pan pizza., You Tube it. She cooks the dough on the stove top for three minutes before putting in a 500 degree oven for 10-12 min. She also oils the sides of cast iron so it comes out very easily
Well, she's asking us to just trust her stove top move, as we didn't see the final results. Personally I think it's cooked a bit too much
I have made over +150 pizzas at home, with Instant Rapid yeast, there is no need to wait 12-24H. I will prepare my dough, wait 30 min at room temp, roll it out and it is ready for the Oven. It takes me 60min for the entire process. 525g King Arthur Bread Flour White/Blue Packaging, 7g Rapid Rise Instant Yeast, 350ml/1-1/2cup of water at 130F, 1TBS Sugar or Honey 1TSP Salt, Garlic Powder if desired. This yields 2 Large Pies. I make it 3-4 nights a week and wait no more than 30-40 min for the Dough to Rise. Tip: lay large Towel over my glass stove, then place my Large wooden cutting board for a work surface. This will keep all the flour making a mess.
I just made this on my channel, and it is so amazing, just like I remember and loved Pizza Hut, A true easy pizza recipe to keep and enjoy. My own family loves it,😊🍕🍕🍕 we make it often. Love it!!!
Cheese around the edge of the pan pizza was a baller move. 🍕
Bridget, I love your cold opens...always funny!
Love you ladies and all the cooks. I’m making the roasted potatoes and beef tenderloins dinner again this year for Christmas with the green purslane sauce. It’s a tradition now. Thanks.
Wonderful recipe. I have made it 3 times and all family was super happy. I just prefer to cook the sauce to make it thicker and let ferment the dough out of the fridge. The cast iron pan, once rusting in the garage, is fantastic for this pizza. Many many many thanks. I could not believe I could make at home a pizza so good
i like to add italian seasoning into the flour to flavor the crust, maybe a bit of garlic powder
Tried this pizza recipe. Forgot to look at the "let sit 1 1/2 hours." But I have to tell you, this baby still turned out great and crispy crunchy on the outside, and fluffy on the inside. Very impressed! Next time, I'll know to read it all before I begin the process.
I made this and it turned out exactly like the video. Cheese was perfectly browned, crust was crispy. It takes a lot of time but it’s worth it. I added pepperoni.
This is the best video on Pizza dough I have seen, including those fancy Italian guys.
I made this, and it came out great. I had bought an iron skillet and I am so grateful I did. That you. This is definitely repeat
I have a bread dough I use for pan pizza in a cast iron skillet. It is a small loaf recipe and works wonderful and my son just loves it!
I worked for at a electronic company, I was there when Pacman was born, love your ytube channel...I just learn something that you could freeze garlic👍👍⚘thank you for the rest of the recipee
My cast iron skillets are over 50 years old (cleaned long before there were synthetic scrubbers) I use metal wire, although usually for really stuck-on foods, I let it soak a bit while still warm. I just happen to have the most delicious tomatoes given to me, too many to eat fresh, the skillet dish is great, now I can cook and freeze that sauce, making the dish later, great recipe starter sauce, thank you. I need to add that for most foods my skillets work as well or better than my non-stick cookware.
Just made this!!! Awesome!!!
So good! I was worried that the cough wasn't fully cooked, I added another 5 minutes and PERFECTION!!! Thank you for your awesome video!!!
I think I'm going to try both recipes, they both look great
This cheese 'trick' totally changed my pizza game!!! we never know 11 hours before that pizza is gonna happen, so I just used a good yeast quick rise and it was fab!!!! my new go to pizza!! thank you thank you
Making my 5th crust using this recipe.
I have a large stock of cast iron but I needed to order a 16" cast iron pan just to make this crust as I needed the higher sides for this dough.
But the cast iron really is the only way to get a crispy golden crust.
For my sauce I use 6in1 brand crushed tomatoes as the sauce base.
I put the cheese on first then the sauce followed by any toppings.
That intro music is right out of a 90's sit com. Love it
So delicious looking! So just Nostalgic too!
I have made this pizza 6 times the olive oil is what makes the great crust. The bread flour makes it light and airy.
I just made this recipe after taking notes from watching the video and creating my own written recipe with it. It came out fabulously and I think my cast iron pan was a bit too small but the dough still rose up and baked all the way through besides adding many more ingredients to it. I will make it again! Thank you!
Hello how are you doing,.
Love this show & the delightful cooks!
I’ve done many years ago! I need to do it again! The crust was so crunchy.. I added meat, basil, and pickled Ted onion as garnish! Delish!
The Baked Ziti looks great, but I like a little meat in mine. Making this recipe tomorrow but not in my iron skillet (I don't cook acidic foods in my cast iron even tho it's okay to do so. I already have too much iron in my blood and don't need to take on any more). While the sauce is cooking, I'm going to brown some ground beef with onion and add before the final cook. Wish I had decided to make it tonight.
FYI, I've made the pizza recipe twice and it's as good as it looks. One thing I found was I didn't need as much oil in the pan to 'fry' it, and I barely had to cook it on the stove to get it browned on the bottom, I guess that is just my old oven?
Tip, when doing the initial mixing use the HANDLE of a plastic mixing spoon. The dough will not stick to the handle as u h as it does to the spoon bowl and be easier to clean
MORE Cast Iron cooking pls. Excellent!
Great pizza thank you we have done this many times now and love it. So good.
I’m soooooooooo glad this takes an entire day for the dough to proof…that’s just long enough to discourage me from making it EVERYDAY!!!! 😂♥️❤️♥️
That's why you batch make the dough and freeze it. 😇👍🍕
You can use flour tortillas as a substitute... And it takes less time to cook too.
@@confusedwhale Tortillas are fine if you want to make a flat, bar pizza, but you can't use them to make a nice, thick crust pan pizza, or any other real pizza. Tortillas are great for a quick snack, though, topped with sauce, cheese and sliced jalapeño peppers, with some Frank's Hot Sauce sprinkled on top.
Lol... Making cheese on toast never taken so long
Before anyone asks that's all pizza is or ever was.
Thank You for this recipe. I love pan pizza with the greasy crust.
I’m am thrilled to find this recipe. I had no idea how to get that crispy frisco!
Dice a quarter pound of bacon and fry it in a cast iron skillet. Drain the bacon, leaving a good tablespoon of drippings in the skillet, and mix into cornbread batter. Stir in 8 oz of grated cheese and dump into the skillet. Sprinkle the top with mozzarella and bake in a 450 oven until done. Serve with beans and enjoy!
Post your own video if you're so Smart!
@@UncleFjester don’t be a hater. That makes baby Jesus sad.
@@dwightmansburden7722 Sounds delicious Dwight. I'm gonna try. Thanks !
Around 23:02, as you put the lid on, you say you want to be sure the pasta stays below the liquid. But it is clear to see before the lid gets in the way that some pasta is not below the liquid.
My wife and I love this pizza, so easy to make. I switch between this one and ATK's thin crust. I do add some toppings like cooked.mushrooms or/and formalized onion.
Pizza looked great. Absolutely love that baked ziti recipe . Can't wait to try the cast iron skillet pizza, it looks amazing!!!.
Bridget is awesome!
I worked for Pizza Hut over 40 years ago and we made the dough completely from scratch. I still have the original recipes, but it is hard to cut down to a single use since we started with 25 lbs of flour, yeast, salt, dry milk, oil, and we weighed the water!
GOLD BLESS YOU, BRIDGET!!! You had me at "dough" . xoxo
I've been making pizza the wrong way, it's cast iron skillet now.! Love this video!
Thanks for the pizza recipe. I tried it and I love it.
Thanks for the blast from the past!!! Remember it taking something like 40 minutes to get a pizza from them back in the day. No refills lol. Totally missing "Pizza the Hut's" sub sandwiches ...and that cheesy garlic bread, whoa!!!
Freezing garlic cloves is brilliant. Sometimes I get a bag off peeled cloves and they go moldy before I even get to open them. I do use fresh regularly though.
That pizza is a work of art 🤤 thank you for the recipe 👍🏻👍🏻
I made the pizza - it was really amazing! The only thing I noticed is that my pizza dough didn't really "puff up" as much as the video appeared to show. Could have been my yeast was acting up a bit even though it was fresh yeast. I also did not make the sauce, I used Rao's brand pizza sauce but followed everything else in terms of ingredients. I also used less oil in my cast iron pan. 2 tablespoons appeared to be more than plenty as I had to drain a bit of it off when I used 3 tablespoons, but I did notice my cast iron pan was a little bit smaller than the normal pan so that might be why. I didn't like that fact you have to make the dough a day in advance but the dough recipe is so easy, its really not a big deal overall. I still recommend this recipe!!
I made the Dough last night and made the pizza tonight. So good. I make my own pizza several times a month and wanted to try is. I didn't have the Jack cheese to put on the edge. Sauce was different too but all in all the pizza was AWESOME!! LOVE ATK!!
I watched this vid last night before bed and made the ziti for dinner tonight 😆
So good, now time to make the pizza 🤤
This pizza looks amazing. I'm adding it to my pizza recipes. Thanks!
Hello how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
I'll admit I used to resist the chain mail cleaning tool. I thought it was just macho marketing for meatheads.
But I got one as a Christmas gift a couple years ago, and yeah, it's kinda awesome. I use it for stuck on food in my cast iron, carbon steel, stainless steel and aluminum stuff, but just recently, I found two other uses.
Once you realize it's not scratching your metal, you get brave about trying out on your Pyrex. It works great on Pyrex.
Then, I recently started drooping in down my stainless steel bottles, then going in with my bottle brush to swirl the chain mail in and really scrub the bottle bottom. It works PERFECTLY. I switched some time ago to drinking for more sustainable cups than plastic, but only one of the bottles I bought have a wide enough mouth to get my hand in for cleaning. I've yet to find a bottle brush that really scrubs into the bottom so crud was building up in the crevasses. No more!
So yeah, I'm sold on chain mail, bought another with a silicon sponge inside the chain, and honestly, I prefer the just loose chain piece, it's more versatile. The sponge one wins for ease of gripping on flat surfaces, but for anything with curves or odd shapes, the plain chain wins by a country mile.
Just scrub and it's not trash like a plastic scrub +1 earth
i was going to say i love the steel rings for all my pans except the 1 non stick of course . so convenient and effective.
Learned so much today!! That baked ziti was an eye opener
Yes, today I am making that sauce and just freezing it for later use, intended to vacuum seal them but this is way better
Loved the recipes this is my first time watching enjoyed
Love America’s Test Kitchen, it is great. Though they always refer to the website for the recipe. You have to buy subscription to see it.
I've lived in Metro Detroit my whole life - grew up with 'Detroit Style pizza' before it was called 'Detroit Style'. Round or square? Square. Its that brick cheese around the edge - that frico - that makes it - and the blue steel pans places like Buddy's, Louie's, Cloverleaf and Shield's baked it in. With that said, going to Pizza Hut in 1980 for that golden greasy fried crust was an absolute dream. That original recipe was the best. I was told it was the oil they used - Sunflower maybe - that made it taste the way it did. But whatever the oil was it was pricey and they changed it later - they were never the same.
I have two pizza pans and I’ve never used them to make pizza. My cast iron makes the best pizza. I’ve used the pizza pans to take the finished pizzas to a church meal.
I just made this and it's the best pizza I've ever made. I think it will be my new go to recipe.
Thanks to everyone at ATC! 🎉🍕🍝🥘🥳
Wow, that pizza looks amazing; I really want to try it. Also, it reminds me of the style of pizza we called "Sicilians" in the NE, with the large crust. Man, the ziti looks to die for, too.
Yep, all I could think of was the Sicilian from Godfather's Pizza back in the 80s... mmmmm
omg this pizza, so easy and delicious. will be making often.
Just made this recipe, came out so good!!!
When you roll up the basil, cut it lengthwise before you slice it into strips.
"Cheese Wall" for the win!!!
what a beautiful looking pie!!
Love these at home shows. Only thing missing is feeding the finished food to the family.
Thanks Bridget
I have a smaller cast iron skillet. I could 1/2 this recipe and have a Personnel Pan Pizza...... perfect for 1 or 2 people. I'm gonna try it ....Thanks !
Oh! I could very easily go back to deep pan pizzas after this. You say the 80s however me and my big sister used to have what she called "Frizzled Cheese" snack in the evening when our Dad and Step Mother (who did not like big sister)(not too fond of me either) were out. I Love those frizzled cheese bits in anything. Creates puzzlement on the faces of Servers in Canteens when you ask for those bits to be included. I cannot believe I am alone.
Not going to watch anymore, just going to savour.
Thanks for a fun comment.
You would love frico. Basically sprinkle fresh grated parmesan, good parm, on the bottom of a pan and let heat and nature take their course. Just watch so it doesn't burn. A crispy crunchy crust of cheese. ☺️🖤
@@chrisandersen5635 I have never found parmesan to be an inspiring cheese and do not use it very often and am not sure if it contributed anything to the meal when I do. I do love the crispy accidental bits of mousetrap cheese though I would generally prefer to eat cheese including such as Stilton, Brie etc. as cheese.
Before "I" eat it.. That would be my sentiments exactly hahaha "go make your own pizza, this one is MINE!" Love you, you are so cute and so much fun to watch. Been a fan for many years!
That was a winner! Loved the Monterey Jack, really made it special. You have made dreams come true.
Looks delicious! I also like a mix of mozzarella and provolone cheese!
I have my grandmother’s cast iron 12” Chicken fryer and cover. I cook in it at least twice a week.
As a gas appliance repairman's son, I noticed the yellow flame on Keith Dresser's range-top burner, which indicates that it needs to be adjusted. The mix of fuel to air is not correct, making the appliance inefficient, and even potentially dangerous. Incorrectly adjusted burners can produce carbon monoxide.
I noticed that right away too
Can't wait to try the cast iron skillet pizza, it looks amazing!!!
😃
Amazing techniques ❤️
This was a great video overall. I love the maintenance tips. The background and the SCIENCE lesson - what?? Did not expect so much information but appreciate it.
Ty for making a helpful and thoughtful video, it shows that you value your viewers bc it's not filled w filler content.
Now, what is a neutral oil?
Ty for other comments that also was useful. Hope to try the recipe/method!