Some cooks: Don't do this technique, I don't like it/it's not traditional/because I said so. Adam Ragusea: I don't recommend this technique, here's what happens if you do and what the result tastes like.
Yup. I find it even more ironic that people get so anal about recipes originated from people just making a meal from random ingredients available. Boxing recipes like pizza and paella into tight boxes with tradition autism is ironaicall against the origin.
Famous Adam quotes: “Put it in the fridge and forget about it” “Deglaze with white wine” “I can’t be bothered to do that” “You do you” “Brits would call it a...” “Put it in the oven, convection if you have it”
made it 4 times, here are things that worked up for me and might help you 1. you dont actually need to heat up the grates, you can just safetely strech pizza over cold grates so its evenly coated and then put it under broiler 2. once i even forgot to turn on broiler before streaching the dough and i just put the pizza on cold grates in the cold oven and then turned on the broiler and it made pizza cook little bit more even 3. the actual ammount of flour to make the dough was little bit over 1kg for me so keep an eye on that 4. always wash grates before making pizza (kinda obvious) 5. put an extra metal cooking sheet as large as you have just under the grates so any mess that drips lands on a easier to clean surface 6. if you arent experienced with dough manipulation you might need a second pair of hands to help you with landing dough on grates or flipping it 7. generously coat both sides of dough with flour so it doesnt stick and lastly, have fun. its actually not that hard to make and the results are yummy
thank you so much for the first one!!! i was terrified of getting my hands in the hot oven (i have pretty bad motor control and would've probably burned something) haha
@@hford Yeah, for beginners, I recommend using a ratio of 1:2 water and flour, plus a bit more water. For the next batch, beginners can add more water. The important thing is to build up confidence. A very wet dough will discourage a lot of people.
@@elderrusty541 I just bought a sheet of aluminum on Amazon for like $10. Yall must be a bunch of little kids or something. Because the adults like me are getting paid money.
Adam: you must use a pizza steel Also Adam: I use a pizza stone now Adam: actually I use a pizza steel again Final Adam: fuck it we’re throwing this dough onto nothing.
Ok so I made this. It was aight. It is hard to make. Very hard. It’s hella inconsistent and hard to work with the broiler. Often one side of the crust cooks and it’s way too hot to flip. And also really hard to get your dough even. The flavor is ok. It lacks in salt, so sprinkle salt on the finished product. Also go easy on the sauce. It has really strong flavor. Some bites of this pizza taste exactly like New York style pizza. With practice it will be a really good pizza. But it leaves a HUGE mess in your oven so take that into account.
I tried this method about an hour ago and GODDAM MY FAMILY LOVED IT. i literally cannot afford to buy a pizza stone/steel after i bought so much baking stuff this month and more. THANK YOU ADAM
I've done pizza this way lots of times now and I get better results and get more efficient every time. This is a phenomenal method for making pizza. Thanks for the tip Adam!
I test the recipes many times before I publish them! That's enough cheese for about eight pizzas. There are at least five pizzas in this video, I think.
I do the Mohammed method, it's called that because my brother Mohammed made it up because I don't have a pizza stome/steel, grab a pizza pan or any pan big enough to make a good sized pizza, a baking/cookie sheet will work, grease with olive oil and season the pan with dried herbs and black pepper, throw the dough in the pan, top it with sauce, cheese and whatever else you like and put it in an oven preheated for 20 minutes to the highest it'll go convection if you have it, leave the pizza in there till the cheese is browned to your liking, take the pizza out of the pan and slide it on the superheated oven floor for about 2 minutes till the crust is brown, I use an unfloured pizza peel It was previously called the Mohammed technique but I changed it to the Mohammed method curtsy of Campbell Davis
I am making pizza's with your recipe for a month now, I always use a cookie sheet, and the pizza comes out totally different than you told it would come out. The dough is perfect, not to hard and not to chewy, just perfect in between. Proving your argument that it really depends on what kind of oven you have. Amazing video!
"I've reached that season in a man's life where he inexplicably becomes interested in military history" So that's why my dad's father-son bonding time with me was always WWII games or documentaries... And why he dedicates the top of his shelf to fighter jet models.
I do my pizza on an upside-down baking sheet that's been pre-heated kind of a poor man's pizzastone. First I pre-heat the bakingsheet at max temperature and prepare the pizza using your dough-recipe on parchment paper, then I just slide in the parchment paper with the pizza on top of it for 8-10 minutes (My oven's max temp is 250°C)
Sounds like a nice idea. Do you get the brown base and crust when you do this? I am very new to this and bought an oven couple of days back only. To make the pizza, I just spread the dough on the baking sheet, applied the sauce, toppings and cheese and put it in the oven. I was happy with the result but the base wasn't brown and the crust wasn't good. I'll try your method next time. Only question I have is whether the parchment paper under the base prevents the browning of the base or not. Thanks for sharing your method
@@mandeepsinghgulati505 using my method would probably be an improvement since the sheet is as hot as can be if you just slide the paper over. All-in-all I'm pretty satisfied but the base could be browner for sure :)
@@lulluf6392 Makes sense. I'll be pretty satisfied too with a slightly brown base. I was even happy with how my pizza turned out without even pre-heating the baking tray because up until now, the homemade pizzas I had been eating were made with store bought pre baked base cooked in my air fryer. It's not bad but nothing compared to the pizza made in oven from fresh dough. So, any improvement I can get without additional cost or hassle, I'll happily take it. Thanks again :-)
@@mandeepsinghgulati505 You could simply oil the dough on both sides, and using the paper to turn around the dough so that the parchment paper is above the dough, and then just remove the paper and add the pizza toppings as needed. With or without partially cooking the dough without other ingredients.
I tried this and it was delicious . I have a few tips .1 if you have a Small oven I would recommend to make 2 smaller pizza’s instead of 1 big one you can get a thinner crust and it’s easier to handle . 2 when putting the doh on the rack I rolled it out on a cutting bord then turn the cutting bord over and drop the doh on the rack you don’t have to burn your fingers. 10 out of 10 would recommend.
My housemates and I made this last night! It was my first time making pizza/any form of yeasted dough. Came out great and was fairly easy to prepare/clean up given we made all for pizzas at once. I’ll have a video showing the results a bit next week but just wanted to say thank you for the recipe!
I just finished making this marvel of flavor and creativity! I am so pleased to say it's the VERY BEST PIZZA I've ever made! After trying countless varieties of methods and recipes over the years, this is the only one that yielded the most delightful chew and crunch, and char and flavor of the crust, which paired in perfect harmony with the bright tomato sauce, and further complimented by the exact right cheese. I used your NY style pizza dough recipe, and wasn't sure it would work as videoed until the dough puffed up and browned like a thing of royal beauty! I also used your sauce recipe, and found it to be FLAWLESS as well. The instructions in your video were incredibly simple to replicate, which no doubt led to its overall success. My family couldn't even wait to sit at the table before the voraciously polishing off two back to back pizzas straight out of the oven! I'm so thrilled to have been brave enough to try this unique and glorious pizza, because the rewards were ridiculous deliciousness!
I followed your NY style pizza V2 recipe. I laid my pizza on a regular oven pan and threw it to lowest rack(it is actually the floor of my oven). Oven set to the highest setting, activate the top and bottom heaters. And voila! The bottom of the pizza was brown as yours'. Tastes great! I have found the best way to cook pizza at home. Thanks Adam. You might wanna try my method, this way you dont have to bother heating heavy steel or stone.
Why i come back and watch his videos multiple times:the thumbnail, He gets directly to the point of the video He is a really good cook and explains things in a really good way
I did this pizza with my own dough using sourdough starter, and let me tell you, it's one of the best pizzas I have ever eaten. This pizza baking technique is a game changer.
I adapted your method because I am a clutz and will burn myself doing things directly in the oven. So I just placed the dough on the cool oven grill on my counter and put it into the preheated broiler...turned it over as you did and then pulled it out to 'dress' it and then put it back in. I think the grill heats up so quickly it doesn't change much and I don't get burned. It was outstanding so thanks for this approach. One of the best.
I've done this recipe a couple of times now, and it's a total game changer!! Will never to anything else! What I do to avoid the mess is line the oven with aluminum foil (the bottom and one sheet sticking out of the front that I can lower to cover the oven door when it's down and I'm putting the sauce). Once you've done it a couple of times it gets pretty easy and it's super fast!
Ok I'm not a pizza specialist and I don't eat it often (health and whatnot etc) but if you are a pizza fanatic then maybe it's worthwhile investing in a stone or a steel plate?
@@walterbrunswick depending on the toppings, pizza can be good for you. Add some spinach or Swiss chard, thin crust, don't go too nuts with the cheese, and it's really good and good for you.
Nice thing on your videos is that you try the things and show what can go wrong. Cooking is about trying and learning what works and what doesn't. Thanks for that man
I tried this! The first one was a mess, I made it too thin and it broke in half, It was also too close to the front of the oven so it fell through the handle on the grate. The second one I made slightly thicker and more of an oblong shape, turn out almost perfect. It was slightly undercooked on one side due to my oven being uneven, next time I will rotate it halfway through. This is a good recipe but a little difficult, it will definitely take some practice to master.
I still have a scar from 10 years ago where I burnt my wrist on an oven shelf. I even had oven gloves on at the time 🤣 So, yeah, I’d be somewhat weary of trying this one myself ^^”
Ok made this a few times. Things I’ve learned: 1. Put sheet pan on bottom rack to catch anything that falls. It will. 2. Freeze the dough on a sheet rack for at least 20 minutes. I tried it with fridge cold dough and it’s a dangerous mess. Freezer dough cooks almost as fast and is so much easier to control. Also you can roll a few and pull them out whenever.
I just attempted this on a preheated sheet pan. Stressful AF. I can’t imagine how much scarier it is to work directly on the grates. Potentially dropping toppings or sauce and burning the bottom of the oven
TBH, I thought that using cast iron was kind of scary, that seems completely tame compared with working directly on the grates in the opening of the oven.
This definitely the most reckless Ragusea recipe I've ever seen lol. Not sure why you would need to go directly on the grate, I was thinking the same thing as you, try it in a hot sheet pan with broiler and flip but still not sure it's worth it.
Accidental cheese discovery: When I bought my mozzarella from the deli counter, the guy sliced up the cheese into thin sandwich slices before I could tell him not to. Turns out this is a great delivery mechanism for putting the cheese on the pizza! You don't have to deal with shredding the mozzarella on your own and it goes on really quick and heats evenly.
I can't believe that I didn't think of that. I regularly put slices of goat cheese on my pizza and they work just fine. I can see how doing the same with mozzarella would work out. The main issue I see is that if you're going for multiple cheeses, that they might not mix properly.
@@SmallSpoonBrigade Yeah, I usually use only mozzarella when making regular pizza, but for Detroit-style pizza I do a 50/50 mix of Monterey jack and mozzarella since Wisconsin brick cheese (what they traditionally use for Detroit-style pizza) is a bit hard to find where I live. For that I have to cut the blocks into cubes and mix them together.
I've just done this method again at home. I used an olive oil lightly infused with garlic. Ends up under the sauce once flipped. Leaves a fantastic taste. Myself and my partner went to Pisa a few years ago and so far its the closest I've gotten to the style similar to your New Yorker pizza. Works perfectly.
For me preheating a cookie baking sheet real hot, putting my dough with the sauce, baking it a little bit in the oven and only then putting the cheese works reasonably fine, I've got to say your pizza dough recipe is perfect for the home oven, Sadly I do no have a pizza stone or steel, I have also tried preheating a baking sheet real hot and freezing my graded mozzarella and putting everything together, having decent results, although the other method makes a more balanced pizza in terms of "crunchiness vs softness" but still testing more methods. Either way Great video, and please keep adapting recipes for the home kitchen, Great Work!!!
At my home, we make pizza from premixed pizza dough base, we put it onto a regular cookie sheet and add all of the toppings right away. Then cook it at 180 C for 15 min at "pizza" setting. What I want to say is, it does come out as bread with toppings. It is hella tasty though.
I'm basically doing the same on my own, but I always put the dough on a bit of baking paper - when it stops sticking to that, I can take it down, put the toppings on and get the same result - without waves and problems with the oven grates.
I made this pizza today using this method, and it worked wonders. Had lovely pizzas for dinner, all 5 of us. Thank you for this easy method. I do not have a stone, or a metal sheet. But now I can make pizzas without them, and they turn out really good. Thanks again 😇😇
My man. As an Italian who's got my ancestor's wisdom, we've been doing this for decades Just heat the damn baking sheet and throw the pie, tomato and all on the sizzling sheet.
@@g.m.9180 You could do this with a fairly heavy cast iron baking tray instead, but not with a paper-thin baking sheet. Cast iron baking sheets are also a thing. It just depends on what you can afford.
I totally learned from Adam's 2 initial pizza videos how to make pizza at home and will be forever indebted as we absolutely love it! Thanks Adam! I do have one small suggestion to add to this great video. Trying to follow to a T at the beginning I was using the pizza steel. Certainly it cooked really well, however, I was never able to master the transfer of the raw pizza off the spade to the steel and ended up ruining many pizzas. I got tired of this and started investigating how I could cook the pizza NOT on a hot pan so I could prepare the pizza directly on the pan it will cook on simplifying the process greatly. I found that preparing the pizza on an standard pan and putting it in the BOTTOM shelf (using standard Bake) worked almost the same as the steel in an upper shelf. The dough is close enough to the bottom burner to get browned and the cheese gets browned by general heat in the same amount of time. While you kinda tried this at the end of your video, you were still using the double bake method with the broiler. Next time, completely make your pizza (toppings and all) on your cooling rack, and put it in the bottom rack of your oven on standard bake. Works great! (maybe second to bottom for you since your cooling rack is so open. I use a pizza pan with small holes). Thanks again! I will be making pizzas for the rest of my life now! It's so freaking good.
Wow great discovery! What temperature do you put the oven at? Maximum? It's VERY VERY nice and thoughtful of you to share this knowledge you also learned from others. I myself really appreciate and am greatfull especially after researching and reading so much...
@@10DollarProductions Atleast u got a microwave. We cook our pizza in the garbage cans the homeless light on fire for heat. Fuck Ottawa and my broke ass.
GenericGamer no.227 lol I’m just a student who hates spending money. I have a phone and computer as I study software development network engineering but don’t want no loans so I live like a degenerate.
I just made this recipe. It was really easy for me. the cold dough was firm enough to be easily rolled out and draped on the oven rack. My broiler was browning unevenly, and i easily reached in and turned the pizza around. The crust ended with an even brown color with specks of black. The whole process was SUPER QUICK. The taste was amazing and smokey. The texture was unique, the bottom was crispy, and the moist side of the crust was chewy. I enjoyed it but it didn't give me the classic pizza texture i expected. This recipe is perfect for a quick pie, or for making many pies one after the other.
You do a lot of things correct on this channel, and for me the one thing consistently is you have a very solid respect for your ingredients, so it doesn't matter how you make it as long as it's cooked correctly (to your liking) it will taste great.
I just last nite made one of these and it is fabulous! I also found the dough recipe to be the best I've ever used. Thanks so much Adam for these methods for the home cook. I've been really wowed and grateful to have stumbled onto your youtube channel.
Here’s a similar technique that gets closer to “normal” pizza: bake the pizza on the floor of your oven (~500 Fahrenheit) and then broil the cheese to your liking. The only tricky thing is keeping an eye on the underside, but it cooks in about 3 and a half minutes.
And its time consuming, for pizza i just put everything on top of the dough and to the oven it goes, i dont really feel like doing all that crap to make some crust.
Usually it’s business product sponsors, and also my brain couldn’t think of a comment to post to get a shitton of likes and I didn’t want to milk the WHITE WINE joke.
Looks like an interesting method, seems like it unnecessarily messy though, getting oil on your oven racks and then the drippings not to mention if you miss and sauce or cheese while putting on the toppings
we just made some pizza with this method and to Quote my Dad, "this kicks ass!" The this crust is nice and crispy and the condiments worked well. Great video, Great pizza. Keep it up!
Agreed I just made this and found tongs work well for the pieces the droop through. Push the piece up from underneath with the tongs (pretty high so your fingers aren't near the hot grates) and grab with fingers and stretch over the nearest grate. Is what I did anyway.
EV its literally cheese on top of toast not a deep fried mac and cheese ball dunked in cheese sauce with cheese sprinkled on with a cheese garnish eaten with a cheese stick utencil
@papa tony Take 2 pieces of toast butter the outside a little helps for toasting in the oven or even frying pan put some cheese maybe some jalapenos on it and grill or bake it normally. You will have a great cheesy snack in a few minutes
From an entertainer's perspective it doesn't matter of course, but I do wonder what the value of advertising with someone who's clearly being disingenuous about liking the product is -- does it actually get you good returns?
@@razmiddle9410 Adam has a pretty large and diverse fanbase. It's not like people who watch cooking vids have no other interests. Even if the ad is disingenuous, it gets the game noticed (I myself have never heard of it before) and people who might actually be interested may play it. Ofc it's better to advertise on more relevant channels, but it doesn't mean the advertising is worthless.
@@21stSchizo1dMan I think her question is more that he's clearly not actually playing the game; I love naval history and while I don't play WoWS I do play its main competitor, and it's really, really obvious he doesn't play the game outside of the advertisement spot (you really, really need a mouse for it). I agree that getting the game noticed by a wider audience is good for them, but if it's so obviously not being played it's probably less effective
@@Thomas-rk4rl Perhaps lol. But we don't know how much the deal was for since this video is pretty short compared to his other vid, so maybe for them it was worth it if they didn't pay Adam much.
Great video Adam. I make pizzas on grill grates over campfires while camping all the time. Works nicely and you get smoke as well. Sometimes I fold the dough just as it is getting firm and then fill in with toppings and cook. Double crust!
I tried this method out and it's absolutely fantastic. Definitely the best pizza I've ever made at home. My broiler is pretty even, so I didn't have to worry about turning it. I did use pre-shredded cheese because it was all I had, but it came out great anyway. It was a little difficult the first time, but the pizza was still really good and I managed to make three more pretty easily. I'll definitely be trying this again!
I actually just spread the pizza dough on the oven floor. Great crust leopard spotting and it picks up the years of burnt of filth along with the pizza crust as a nice little surprise
I actually used to make almost exactly this when I was a teenager about 10 years ago. I suppose it's a pretty logical place to go if you wanna make pizza but you don't have any proper equipment (or money) - of course, my technique was much less refined than yours, but it came out pretty good, I was always happy with it, but mine usually ended up looking like a sine wave lmao
Can we just appreciate the fact that Adam finally found a good quality whole milk low moisture mozzarella cheese?
Che 242 at almost ten dollars a pound, he’s better off just using the string cheese like he’s done in the past
@@uzzieb9984 he said that the supermarket he frequent to stop selling that
Thanh Hảo Lê oh ok, that makes sense than.
and 1 pußound id only 10$
Oh did he? I'm so happy for him. No cheese sticks anymore.
The tastiest way to burn your fingers with a home oven
NagizaH8 lol
That’s what I was thinking...
yes
Why I burn my finger not my pizza
Crispy fingers yummy 😋
2:02 He just drew a perfect jalapeño
A+
Perfect
I never noticed that
*P E R F E C T*
Lol
Some cooks: Don't do this technique, I don't like it/it's not traditional/because I said so.
Adam Ragusea: I don't recommend this technique, here's what happens if you do and what the result tastes like.
I really appreciate having a good justification when he's being "prescriptive", if only to satisfy my curiosity
That's one of the biggest and most important competitive advantages of this channel. I like this approach, big time!
Nice VJ pfp
No joke, I am super glad he did that because I LIKE the pre-baked, crackery taste of frozen pizza, and I want that in my pizza.
Very helpful.
Yup. I find it even more ironic that people get so anal about recipes originated from people just making a meal from random ingredients available. Boxing recipes like pizza and paella into tight boxes with tradition autism is ironaicall against the origin.
Famous Adam quotes:
“Put it in the fridge and forget about it”
“Deglaze with white wine”
“I can’t be bothered to do that”
“You do you”
“Brits would call it a...”
“Put it in the oven, convection if you have it”
"You do you!"
Long live the empire.
Vinegar leg is in the right
Thicken as it cools
Put it in the fridge and forget about it.
made it 4 times, here are things that worked up for me and might help you
1. you dont actually need to heat up the grates, you can just safetely strech pizza over cold grates so its evenly coated and then put it under broiler
2. once i even forgot to turn on broiler before streaching the dough and i just put the pizza on cold grates in the cold oven and then turned on the broiler and it made pizza cook little bit more even
3. the actual ammount of flour to make the dough was little bit over 1kg for me so keep an eye on that
4. always wash grates before making pizza (kinda obvious)
5. put an extra metal cooking sheet as large as you have just under the grates so any mess that drips lands on a easier to clean surface
6. if you arent experienced with dough manipulation you might need a second pair of hands to help you with landing dough on grates or flipping it
7. generously coat both sides of dough with flour so it doesnt stick
and lastly, have fun. its actually not that hard to make and the results are yummy
adam's dough recipe doesn't work for me either. Last time I had to use 900gr of flour
Real MVP
thank you so much for the first one!!! i was terrified of getting my hands in the hot oven (i have pretty bad motor control and would've probably burned something) haha
@@hford Yeah, for beginners, I recommend using a ratio of 1:2 water and flour, plus a bit more water. For the next batch, beginners can add more water. The important thing is to build up confidence. A very wet dough will discourage a lot of people.
My tip: brush on water over the dough/crust, where it will likely burn
Knowing me, I would burn myself a million times if I tried to do this and probably make a mess in my oven.
It'd probably still be worth it.
@@enzoqueijao How so? It would be way better just cooking it on a pizza steel
YuhNinja the whole point is for people who don’t have a pizza steel house, did you pay attention?
@@YuhNinja Because you get pizza
@@elderrusty541 I just bought a sheet of aluminum on Amazon for like $10. Yall must be a bunch of little kids or something. Because the adults like me are getting paid money.
Adam this is the scariest thing I’ve ever watched
😭
OCD demonstration.
Burned fingers
Scariest thing I think I’ve ever watched
Yeah there's no chance my fingers will come out unscathed doing this. Why not use tongs?
0:13 "Without a stone, it just tastes like bread with some stuff on top"
should we tell him
He will figure it out eventually
Nah let him have this one
Just let him be
Tell him what?
@@sathanajesinthakumar7401 that's literally what pizza is
adam: turn on your broiler
adam: make your dough and leave it in the fridge for a day upto a week
me: watches house burning down
Hahaha
hahahaha
Hahaha
Hahaha
Hahaha
Adam: you must use a pizza steel
Also Adam: I use a pizza stone now
Adam: actually I use a pizza steel again
Final Adam: fuck it we’re throwing this dough onto nothing.
The next one will have it draped over the broiler coils.
Why I broil my oven grate and not my pizza stone.
@@ndclub67 "Ok so for this method you're going to need an oxy-acetylene torch some U-238 rolled out into a thick sheet"
Next time we will use a lighter to cook the dough, I don't even use the oven anymore
@Robert Hunt the man has to feed his kids dude
“I prefer to roll it with a bottle of white wine. A bottle of red is fine, but I think it makes the dough too rich.”
Hha I
see you
Nah, i prefer a bucket of white wine and submerge the pizza in the wine and black wine to end racism of wines, also for maximum flavor
@@keekee300 what about brown wine dude
@@chickennuggets4480 i just use brown wine to reheat the pizza by submerging into it :)
My oven grates: ancient rusty rods glued to each other
Ewww. Clean your oven during the pandemic. Pandemics are for cleaning!! 😆😆😆
Well, I guess I have time
You know better Shaq...
It's not rusty, it's "seasoned" 😁
DrummerlovesBookworm it was a joke
I was thinking about this yesterday and then this appeared now. I am ecstatic!
Woah me tooo!
No i was just joking😂
SAME! wtf?
I
@Christopher Cruz I've tried a pizza stone. my oven doesnt get hot enough no matter how long I preheat it
hi ecstatic, i'm dad
I read the thumbnail as “NO PIZZA, STONE NEEDED”
No, pizza stone, needed
he's refined it so much that your average large backyard stone is all that's needed for this pizza.
COMMENT CHAIN
Crush pizza with rock
why i season my stone, not my pizza.
When the pizza crust said, “~~~~,” I felt that.
Deep
😭
thought it was a lasagna noodle
Aidan Chiranjiv Singh bru same 💀
I feel like there is a gay joke here
Ok so I made this. It was aight. It is hard to make. Very hard. It’s hella inconsistent and hard to work with the broiler. Often one side of the crust cooks and it’s way too hot to flip. And also really hard to get your dough even. The flavor is ok. It lacks in salt, so sprinkle salt on the finished product. Also go easy on the sauce. It has really strong flavor. Some bites of this pizza taste exactly like New York style pizza. With practice it will be a really good pizza. But it leaves a HUGE mess in your oven so take that into account.
Mr. Obamium good to know! I’m trying this tonight. Did you put a baking sheet under the rack that holds the pizza to catch anything that falls?
Chris I did not, I wish I did. Could be a good idea. Make sure to add extra salt tho and go heavy with the cheese,
Chris also really make sure your yeast is alive or else your pizza will be really tough.
Thank you for your tips! I’m also making this pizza in a few days.
Do you have any tips on how to get the dough even? Or do I have to just eyeball it?
@@mr.obamium8074 Great tips thank you! I did the salt and cheese thing. Tasted really good
This is the first time i've seen a useful straight-to-the-point cooking channel, with practical alternatives. That's just amazing, love the channel
you haven't checked out that many cooking channels then I guess
Adam: “right after our sponsor of this video”
Me: oh it’s gonna be squarespace or skillshare.
Adam: “world of warships”
Me: *surprised pikachu face*
he did the forbidden raid shadow legends
so no surprise
they give like 1.5K for the video I guess, not bad, that would feed me for a year
Yeah I about fell over.
:O
A man's got to feed his family. Pretty sure he'd choose another more thematically appropriate sponsor if he was offered it.
I tried this method about an hour ago and GODDAM MY FAMILY LOVED IT. i literally cannot afford to buy a pizza stone/steel after i bought so much baking stuff this month and more. THANK YOU ADAM
honestly, I tried this method and it worked so well the third and fourth time, still trying to get mine to look like adams, maybe roll it thinner?
I've done pizza this way lots of times now and I get better results and get more efficient every time. This is a phenomenal method for making pizza. Thanks for the tip Adam!
Everyone seeing the pizza im looking at that 22$ block of cheese
@Lord Rap of Rap Mountain He has a family. I don't think he eats one pizza by himself.
@Lord Rap of Rap Mountain nah I'm pretty sure he used that much for multiple pizzas
I test the recipes many times before I publish them! That's enough cheese for about eight pizzas. There are at least five pizzas in this video, I think.
@@aragusea oh damn
Is that a normal price for mozz? That is the price of parmesan here and for a mozzarella it seems high but I don' t know
I’ll be honest, I didn’t expect baking on the grill grates themselves to be the next Pizza arc, but I’m hooked!
Do you go to southridge
Gotta say, this new Adam Ragusea light novel is god tier. Can't wait for the manga :D
"Here's a method for baking a grate pizza"
I see what you did there Adam. Nice.
I do the Mohammed method, it's called that because my brother Mohammed made it up because I don't have a pizza stome/steel, grab a pizza pan or any pan big enough to make a good sized pizza, a baking/cookie sheet will work, grease with olive oil and season the pan with dried herbs and black pepper, throw the dough in the pan, top it with sauce, cheese and whatever else you like and put it in an oven preheated for 20 minutes to the highest it'll go convection if you have it, leave the pizza in there till the cheese is browned to your liking, take the pizza out of the pan and slide it on the superheated oven floor for about 2 minutes till the crust is brown, I use an unfloured pizza peel
It was previously called the Mohammed technique but I changed it to the Mohammed method curtsy of Campbell Davis
isn't that like cast iron pan pizza adam made in one video? or at least something that falls very short of that?
Seems safer too.
Your oven must have a clean floor without a heating element
Why I season my pan, not my pizza.
@Mansour Almansour
هلا
"I've reached that season in a man's life when he inexplicably becomes interested in military history-" xD
It has happened to me too.
I'm 24 and I'm interested in military history help!
Ok so good I'm not the only one here
16 years old?
14?
I am making pizza's with your recipe for a month now, I always use a cookie sheet, and the pizza comes out totally different than you told it would come out. The dough is perfect, not to hard and not to chewy, just perfect in between. Proving your argument that it really depends on what kind of oven you have. Amazing video!
maybe your cookie sheet is just way more thermally conductive?
"I've reached that season in a man's life where he inexplicably becomes interested in military history"
So that's why my dad's father-son bonding time with me was always WWII games or documentaries... And why he dedicates the top of his shelf to fighter jet models.
Wholesome
@@ipso-kk3ft 100
Big chungus
11:15 "Grate results"
I see what you did there
SqueegeeWeegee but he probably doesn’t
It started at 0:01 he said straight up he was going to show how to make a grate pizza.
aha
it's such a cheesy joke
hx haha “cheesy” joke I see what u did there 😂
I appreciate the series of pizza videos showing your descent into madness
I do my pizza on an upside-down baking sheet that's been pre-heated kind of a poor man's pizzastone. First I pre-heat the bakingsheet at max temperature and prepare the pizza using your dough-recipe on parchment paper, then I just slide in the parchment paper with the pizza on top of it for 8-10 minutes (My oven's max temp is 250°C)
Sounds like a nice idea. Do you get the brown base and crust when you do this? I am very new to this and bought an oven couple of days back only. To make the pizza, I just spread the dough on the baking sheet, applied the sauce, toppings and cheese and put it in the oven. I was happy with the result but the base wasn't brown and the crust wasn't good. I'll try your method next time. Only question I have is whether the parchment paper under the base prevents the browning of the base or not. Thanks for sharing your method
@@mandeepsinghgulati505 using my method would probably be an improvement since the sheet is as hot as can be if you just slide the paper over. All-in-all I'm pretty satisfied but the base could be browner for sure :)
@@lulluf6392 Makes sense. I'll be pretty satisfied too with a slightly brown base. I was even happy with how my pizza turned out without even pre-heating the baking tray because up until now, the homemade pizzas I had been eating were made with store bought pre baked base cooked in my air fryer. It's not bad but nothing compared to the pizza made in oven from fresh dough. So, any improvement I can get without additional cost or hassle, I'll happily take it. Thanks again :-)
@@mandeepsinghgulati505 You could simply oil the dough on both sides, and using the paper to turn around the dough so that the parchment paper is above the dough, and then just remove the paper and add the pizza toppings as needed. With or without partially cooking the dough without other ingredients.
Thank you so much for this idea!
Next chapter in the Ragusea Pizza Saga:
"Pizza cooked using the sun - NO OVEN REQUIRED"
why i season the sun, not the pizza
@@mapsynth1596 😂😂
This is the hreatest comment i have ever seen
I tried this and it was delicious . I have a few tips .1 if you have a Small oven I would recommend to make 2 smaller pizza’s instead of 1 big one you can get a thinner crust and it’s easier to handle . 2 when putting the doh on the rack I rolled it out on a cutting bord then turn the cutting bord over and drop the doh on the rack you don’t have to burn your fingers. 10 out of 10 would recommend.
My housemates and I made this last night! It was my first time making pizza/any form of yeasted dough. Came out great and was fairly easy to prepare/clean up given we made all for pizzas at once. I’ll have a video showing the results a bit next week but just wanted to say thank you for the recipe!
Which one is it?
"If you don't have a rolling pin, use a wine bottle"
That's so adam
Its so Mark
That's so iacono
Only white wine bottle would work though
Will a vodka bottle work?
if you don't have a wine bottle, start drinking
I just finished making this marvel of flavor and creativity! I am so pleased to say it's the VERY BEST PIZZA I've ever made! After trying countless varieties of methods and recipes over the years, this is the only one that yielded the most delightful chew and crunch, and char and flavor of the crust, which paired in perfect harmony with the bright tomato sauce, and further complimented by the exact right cheese. I used your NY style pizza dough recipe, and wasn't sure it would work as videoed until the dough puffed up and browned like a thing of royal beauty! I also used your sauce recipe, and found it to be FLAWLESS as well. The instructions in your video were incredibly simple to replicate, which no doubt led to its overall success. My family couldn't even wait to sit at the table before the voraciously polishing off two back to back pizzas straight out of the oven! I'm so thrilled to have been brave enough to try this unique and glorious pizza, because the rewards were ridiculous deliciousness!
this vid is gonna be 'why I season my cutting board' ALL OVER again. goodjob
"Why I burn my viewers' hands, not my food"
TrU S Armor dosen't have title that can be abused for jokes tho
You're the best cooking channel I've ever watched. you show the full process that an average person would have to go through.
I used your pizza recipe with a screen. Oven on 550, 7 to eight minutes. Worked really well! Pressed out dough, didn’t roll out.
We did it boys, Adam has mozzarella not from string cheese
He said before they stop selling the kind of mozzarella that he wants in string form
@@Immadeus haha yes
Fuck ye
@@anandjayanthi6252 no u
Upgrades people, upgrades
Are we not going to talk about how Adam finally found whole milk, low moisture mozzarella that wasn’t in stick form?
Yeah, I'm impressed!
I followed your NY style pizza V2 recipe. I laid my pizza on a regular oven pan and threw it to lowest rack(it is actually the floor of my oven). Oven set to the highest setting, activate the top and bottom heaters. And voila! The bottom of the pizza was brown as yours'. Tastes great! I have found the best way to cook pizza at home. Thanks Adam. You might wanna try my method, this way you dont have to bother heating heavy steel or stone.
Can you elaborate a bit? I'm not sure I follow what you're doing.
Why i come back and watch his videos multiple times:the thumbnail,
He gets directly to the point of the video
He is a really good cook and explains things in a really good way
I tried this today, it was absolutely great. I love how Adam makes the recipe convenient. Yes, I didnt had a roller, I used a bottle
I did this pizza with my own dough using sourdough starter, and let me tell you, it's one of the best pizzas I have ever eaten. This pizza baking technique is a game changer.
Sourdough is nice for bread, but I have yet to taste a sourdough pizza that I truly liked. The sour taste just doesn't fit pizza well.
@@y0uRF4t3 I said starter, not going fully sourdough.
Looks delicious, but knowing my cooking skills this looks like a disaster waiting to happen 😂
Isela i dont care
@@gamerkid4603 okay GaMeR kId
I care, I would do the same
I would definitely mess this up :D, although if I wanted Adam's pizza I would probably do the oven pan pizza.
making pizza is actually pretty easy give it a shot
Would have never expected a world of warships ad but whatever gets you money lol.
"The thinking mans action game" lmao
After Raid: Shadow Legends this one doesn't really surprise me lol
@@blackdeathmaker wait what video lmao?
@@jean-lucpicard581 Yeah there's no way he's actually gonna play it which is fine.
@@JohnSmith-hc5iu ruclips.net/video/mPTs5xU8N-o/видео.html
I adapted your method because I am a clutz and will burn myself doing things directly in the oven. So I just placed the dough on the cool oven grill on my counter and put it into the preheated broiler...turned it over as you did and then pulled it out to 'dress' it and then put it back in. I think the grill heats up so quickly it doesn't change much and I don't get burned. It was outstanding so thanks for this approach. One of the best.
I love how much adam perfects his recipe before telling us about it
@@auhsojacosta1672 no
I think I'll just buy a pizza steel. I like having my fingers thank you.
This dude has iron fingers
Just use tongs or a spatula to help get the draping dough onto the nearest rack, you don't HAVE to use your fingers.
I've done this recipe a couple of times now, and it's a total game changer!! Will never to anything else!
What I do to avoid the mess is line the oven with aluminum foil (the bottom and one sheet sticking out of the front that I can lower to cover the oven door when it's down and I'm putting the sauce). Once you've done it a couple of times it gets pretty easy and it's super fast!
Future video: Why I just order delivery pizza instead of baking at home
Cause i like not neing tje size of a truck
@@gingainfinity1034 not whatting the size of a truck?
@@isaac4283 neing
Ginga Infinity lol do you read your comments?
Why I season my delivery man, not the pizza
“Without a stone it just ends up tasting like bread with stuff on top” do you wanna tell him? Or should I?
😅😅😅
Ok I'm not a pizza specialist and I don't eat it often (health and whatnot etc) but if you are a pizza fanatic then maybe it's worthwhile investing in a stone or a steel plate?
exactly
@@walterbrunswick depending on the toppings, pizza can be good for you. Add some spinach or Swiss chard, thin crust, don't go too nuts with the cheese, and it's really good and good for you.
😂😂😂
Nice thing on your videos is that you try the things and show what can go wrong. Cooking is about trying and learning what works and what doesn't. Thanks for that man
Adam is really determined to find the absolute minimum amount of resources needed to make a pizza
He is a true pizza connoisseur
What I love about Adam is that he predicts our questions so we don’t have to ask them anymore.
I tried this! The first one was a mess, I made it too thin and it broke in half, It was also too close to the front of the oven so it fell through the handle on the grate. The second one I made slightly thicker and more of an oblong shape, turn out almost perfect. It was slightly undercooked on one side due to my oven being uneven, next time I will rotate it halfway through. This is a good recipe but a little difficult, it will definitely take some practice to master.
I still have a scar from 10 years ago where I burnt my wrist on an oven shelf. I even had oven gloves on at the time 🤣
So, yeah, I’d be somewhat weary of trying this one myself ^^”
Ok made this a few times. Things I’ve learned:
1. Put sheet pan on bottom rack to catch anything that falls. It will.
2. Freeze the dough on a sheet rack for at least 20 minutes. I tried it with fridge cold dough and it’s a dangerous mess. Freezer dough cooks almost as fast and is so much easier to control. Also you can roll a few and pull them out whenever.
I was hella scared the first attempt, BUT it came out really delicious! It was my first time ever making a pizza but we liked it a lot! Genius recipe!
I just attempted this on a preheated sheet pan. Stressful AF. I can’t imagine how much scarier it is to work directly on the grates. Potentially dropping toppings or sauce and burning the bottom of the oven
You definitely need a tray beneath, but yeah, I can see a bunch of commenters having to scrub down their grates after trying this.
TBH, I thought that using cast iron was kind of scary, that seems completely tame compared with working directly on the grates in the opening of the oven.
This definitely the most reckless Ragusea recipe I've ever seen lol. Not sure why you would need to go directly on the grate, I was thinking the same thing as you, try it in a hot sheet pan with broiler and flip but still not sure it's worth it.
Oh no, stuff in your oven #selfcleaning
Accidental cheese discovery: When I bought my mozzarella from the deli counter, the guy sliced up the cheese into thin sandwich slices before I could tell him not to. Turns out this is a great delivery mechanism for putting the cheese on the pizza! You don't have to deal with shredding the mozzarella on your own and it goes on really quick and heats evenly.
I can't believe that I didn't think of that. I regularly put slices of goat cheese on my pizza and they work just fine. I can see how doing the same with mozzarella would work out. The main issue I see is that if you're going for multiple cheeses, that they might not mix properly.
@@SmallSpoonBrigade Yeah, I usually use only mozzarella when making regular pizza, but for Detroit-style pizza I do a 50/50 mix of Monterey jack and mozzarella since Wisconsin brick cheese (what they traditionally use for Detroit-style pizza) is a bit hard to find where I live. For that I have to cut the blocks into cubes and mix them together.
slices as in sliced cheese like at the store?
@@notlucas6859 yes!
@@pnwmeditations how many slices did u use?
I've just done this method again at home. I used an olive oil lightly infused with garlic. Ends up under the sauce once flipped. Leaves a fantastic taste. Myself and my partner went to Pisa a few years ago and so far its the closest I've gotten to the style similar to your New Yorker pizza. Works perfectly.
For me preheating a cookie baking sheet real hot, putting my dough with the sauce, baking it a little bit in the oven and only then putting the cheese works reasonably fine, I've got to say your pizza dough recipe is perfect for the home oven, Sadly I do no have a pizza stone or steel, I have also tried preheating a baking sheet real hot and freezing my graded mozzarella and putting everything together, having decent results, although the other method makes a more balanced pizza in terms of "crunchiness vs softness" but still testing more methods. Either way Great video, and please keep adapting recipes for the home kitchen, Great Work!!!
0:00 "here's a method for making a *grate* pizza"
that _bastard_
_4:06_
*ba dum tss*
Why are you the way you are
Nice
At my home, we make pizza from premixed pizza dough base, we put it onto a regular cookie sheet and add all of the toppings right away. Then cook it at 180 C for 15 min at "pizza" setting. What I want to say is, it does come out as bread with toppings. It is hella tasty though.
Instructions unclear:
Got wasted with the wine bottle
I see youre a person of culture as well, I did the same thing haha
And frisky with the wine bottle if you know what I mean 😘
@@mrping6540 oh god, please don't be that person with broken glass up the ass hole in the ER
I'm basically doing the same on my own, but I always put the dough on a bit of baking paper - when it stops sticking to that, I can take it down, put the toppings on and get the same result - without waves and problems with the oven grates.
I made this pizza today using this method, and it worked wonders. Had lovely pizzas for dinner, all 5 of us. Thank you for this easy method. I do not have a stone, or a metal sheet. But now I can make pizzas without them, and they turn out really good. Thanks again 😇😇
Adam having a world of warships sponsorship is like the greatest cross over episode
My man. As an Italian who's got my ancestor's wisdom, we've been doing this for decades Just heat the damn baking sheet and throw the pie, tomato and all on the sizzling sheet.
That's what I was going to say, why not heat the baking sheet?
@@g.m.9180 It doesn't keep heat for very long, making the dough lose color and that crisp bottom.
@@g.m.9180 He literally answers that in the video
@@g.m.9180 You could do this with a fairly heavy cast iron baking tray instead, but not with a paper-thin baking sheet. Cast iron baking sheets are also a thing. It just depends on what you can afford.
@@Guitar_hero if your lazy it's just easier and more safe to just preheat a tray
All jokes aside, Youre the best cooking channel in youtube, and im not saying that on a whim or because im a super fan. We appreciate you
I totally learned from Adam's 2 initial pizza videos how to make pizza at home and will be forever indebted as we absolutely love it! Thanks Adam! I do have one small suggestion to add to this great video.
Trying to follow to a T at the beginning I was using the pizza steel. Certainly it cooked really well, however, I was never able to master the transfer of the raw pizza off the spade to the steel and ended up ruining many pizzas. I got tired of this and started investigating how I could cook the pizza NOT on a hot pan so I could prepare the pizza directly on the pan it will cook on simplifying the process greatly. I found that preparing the pizza on an standard pan and putting it in the BOTTOM shelf (using standard Bake) worked almost the same as the steel in an upper shelf. The dough is close enough to the bottom burner to get browned and the cheese gets browned by general heat in the same amount of time.
While you kinda tried this at the end of your video, you were still using the double bake method with the broiler. Next time, completely make your pizza (toppings and all) on your cooling rack, and put it in the bottom rack of your oven on standard bake. Works great! (maybe second to bottom for you since your cooling rack is so open. I use a pizza pan with small holes).
Thanks again! I will be making pizzas for the rest of my life now! It's so freaking good.
Wow great discovery! What temperature do you put the oven at? Maximum? It's VERY VERY nice and thoughtful of you to share this knowledge you also learned from others. I myself really appreciate and am greatfull especially after researching and reading so much...
This is also known as "really sad single guy apartment" pizza. Even the ad is targeted.
Christopher Hawkins cmon dude microwaved mama Celeste pizza eaten over the trash can is single guy apartment pizza
@@10DollarProductions You may be right, but I'd be lying if I said that either of those didn't sound great high af at 3am 🤷♀️
@@10DollarProductions Atleast u got a microwave. We cook our pizza in the garbage cans the homeless light on fire for heat. Fuck Ottawa and my broke ass.
GenericGamer no.227 lol I’m just a student who hates spending money. I have a phone and computer as I study software development network engineering but don’t want no loans so I live like a degenerate.
@GenericGamer no.227 how is that weird? It's not even possible to live without a phone & the internet these days.
I just made this recipe. It was really easy for me. the cold dough was firm enough to be easily rolled out and draped on the oven rack. My broiler was browning unevenly, and i easily reached in and turned the pizza around. The crust ended with an even brown color with specks of black. The whole process was SUPER QUICK. The taste was amazing and smokey. The texture was unique, the bottom was crispy, and the moist side of the crust was chewy. I enjoyed it but it didn't give me the classic pizza texture i expected. This recipe is perfect for a quick pie, or for making many pies one after the other.
Adam is basically like: "let' see how lazy I can be with every gourmet food out there"
And we like it that way
That’s what people like about him all his stuff doesn’t require some weird cooking equipment
In what world is pizza gourmet?
No he really does not work well for a home cook, he’s just better than most
You do a lot of things correct on this channel, and for me the one thing consistently is you have a very solid respect for your ingredients, so it doesn't matter how you make it as long as it's cooked correctly (to your liking) it will taste great.
It will, but it seems like it would be far easier to just use a perforated pan rather than worrying about the grates allowing the dough past.
I just last nite made one of these and it is fabulous! I also found the dough recipe to be the best I've ever used. Thanks so much Adam for these methods for the home cook. I've been really wowed and grateful to have stumbled onto your youtube channel.
Here’s a similar technique that gets closer to “normal” pizza: bake the pizza on the floor of your oven (~500 Fahrenheit) and then broil the cheese to your liking. The only tricky thing is keeping an eye on the underside, but it cooks in about 3 and a half minutes.
Was looking for this one. The floor basically is a pizza steel and the result is simply the best I‘ve ever got in a home oven
The real question is how do you people keep a clean oven floor
Yeah I'm just gonna get a pizza stone, I don't feel like risking my life
... or pizza. which would suck equally as much
@@alexanderschmidt8305 imagine aging your dough for a week and failing at using this technique
And its time consuming, for pizza i just put everything on top of the dough and to the oven it goes, i dont really feel like doing all that crap to make some crust.
Put a baking sheet right under the pizza on a different rack in case, at least not to mess up the oven
buy a cast iron, use adams pan pizza method. works great and tastes great, its not the same as NY styles but it tates just as good.
This is the fastest method I've ever used and I love it
adam got sponsored by world of warships, finally lol
People were expecting it to happen?
Atleast it's not raid shadow legends
@@envispojke He was sponsored by RAID before, though. And I am happy for him.
Usually it’s business product sponsors, and also my brain couldn’t think of a comment to post to get a shitton of likes and I didn’t want to milk the WHITE WINE joke.
Looks like an interesting method, seems like it unnecessarily messy though, getting oil on your oven racks and then the drippings not to mention if you miss and sauce or cheese while putting on the toppings
i dont get why he doesnt do it on a preheated baking sheet
we just made some pizza with this method and to Quote my Dad, "this kicks ass!" The this crust is nice and crispy and the condiments worked well. Great video, Great pizza. Keep it up!
You could use something like chopsticks to help lift and manipulate the dough on the rack without having to risk burning your fingers.
Agreed I just made this and found tongs work well for the pieces the droop through. Push the piece up from underneath with the tongs (pretty high so your fingers aren't near the hot grates) and grab with fingers and stretch over the nearest grate. Is what I did anyway.
I wonder if Adam got burned making this episode lol
COMMENT CHAIN
COMMENT CHAIN
Or you could just use some oven mitts, or welders gloves, like a normal person.
You must have made a lot of cheese toast under the broiler as a kid to even think of this. I like it!!! 😋👍👊
@papa tony I agree. I like cheese but not that much lmao
EV its literally cheese on top of toast not a deep fried mac and cheese ball dunked in cheese sauce with cheese sprinkled on with a cheese garnish eaten with a cheese stick utencil
@papa tony Take 2 pieces of toast butter the outside a little helps for toasting in the oven or even frying pan put some cheese maybe some jalapenos on it and grill or bake it normally. You will have a great cheesy snack in a few minutes
@papa tony cheese on toast is a fairly normal food lol, have you not had grilled cheese before?
@papa tony thats fine but you were acting like you'd never even heard of it lmao!
i have a microwave that has a grill thingy on the top, and you just showed me i could make pizza in it. You're a legend
One of the most dangerous way to cook a pizza in a domestic oven
Not quite "break the lock on your oven so you can use the cleaning cycle and get it over 900f for actual neapolitan brick oven hot" dangerous.
@@UrbanPanic I know , I saw it
U hav the most generic bame ever
@@UrbanPanic That might actually be safer, because at least Alex didn't get his hands nearly as close to the hot parts of the oven.
Redthirst i don’t know about you… but burning your house down is pretty dangerous to me…
You can tell he doesn’t game when he’s playing on a trackpad 😂
No Hate love your videos get that bread
From an entertainer's perspective it doesn't matter of course, but I do wonder what the value of advertising with someone who's clearly being disingenuous about liking the product is -- does it actually get you good returns?
@@razmiddle9410 Adam has a pretty large and diverse fanbase. It's not like people who watch cooking vids have no other interests. Even if the ad is disingenuous, it gets the game noticed (I myself have never heard of it before) and people who might actually be interested may play it. Ofc it's better to advertise on more relevant channels, but it doesn't mean the advertising is worthless.
@@21stSchizo1dMan I think her question is more that he's clearly not actually playing the game; I love naval history and while I don't play WoWS I do play its main competitor, and it's really, really obvious he doesn't play the game outside of the advertisement spot (you really, really need a mouse for it). I agree that getting the game noticed by a wider audience is good for them, but if it's so obviously not being played it's probably less effective
@@Thomas-rk4rl Perhaps lol. But we don't know how much the deal was for since this video is pretty short compared to his other vid, so maybe for them it was worth it if they didn't pay Adam much.
I made 4 of these on a party a few days ago! Came out amazing, thank you for sharing this method 🧡
"Now all you need to do is drape a very thin oily dough over a scolding hot over rack" Absolutely not, thanks.
You can use chopsticks or something to not burn your oven
@@marcynados its not my oven I'm worried about.
With this method I’m more likely to cook my fingers more than the pizza.
SkoopleFloop your oven has feelings too
I’d flip a baking pan over in the oven and cook the pizza on that, as it’s already hot and then you could easily take it out with tongs
I’m just shooting the way to not cooking pizza at home and this is one of them 😂 good job on the video
every time i look at burnt cheese i think of you! thanks
That's what my husband says, "would you just call and order one ..."
@Vito lacopelli I used your dough recipe as my latest dough it’s good I made a protein pizza with it also
LOL, Love your channel Vito.
@@JIntoThaDon How do you make a protein pizza?
Great video Adam. I make pizzas on grill grates over campfires while camping all the time. Works nicely and you get smoke as well. Sometimes I fold the dough just as it is getting firm and then fill in with toppings and cook. Double crust!
I tried this method out and it's absolutely fantastic. Definitely the best pizza I've ever made at home. My broiler is pretty even, so I didn't have to worry about turning it. I did use pre-shredded cheese because it was all I had, but it came out great anyway. It was a little difficult the first time, but the pizza was still really good and I managed to make three more pretty easily. I'll definitely be trying this again!
If I don’t have a rolling pin, should I use a white wine bottle, or will a red wine bottle work?
If I don’t have a rolling pin, should I use a white wine bottle, or would a red wine bottle work?
If I don't have a rolling pin, should I use a white wine bottle, or will a red wine bottle work?
If I don’t have a rolling pin, should I use a white wine bottle, or will a red wine bottle work?
If I don’t have a rolling pin, should I use a white wine bottle, or will a red wine bottle work?
If I don’t have a rolling pin, should I use a white wine bottle, or will a red wine bottle work?
I actually just spread the pizza dough on the oven floor. Great crust leopard spotting and it picks up the years of burnt of filth along with the pizza crust as a nice little surprise
Ah yes, _actually barbecued pizza_
Can we appreciate that Adam carries a conversational cadence similar to that of Good Eats legend Alton Brown?
I actually used to make almost exactly this when I was a teenager about 10 years ago. I suppose it's a pretty logical place to go if you wanna make pizza but you don't have any proper equipment (or money) - of course, my technique was much less refined than yours, but it came out pretty good, I was always happy with it, but mine usually ended up looking like a sine wave lmao
is it only me or everyone was like :O when the cheese was revealed 4:12