Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)
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- Опубликовано: 29 дек 2021
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**RECIPE, MAKES ONE 9x9 in (23x23cm) PIZZA**
1 cup (237mL) warm water
1 teaspoon sugar
1 teaspoon dry yeast
2 teaspoons coarse salt (10g, maybe 1 teaspoon of a fine salt)
2-3 tablespoons cornmeal
2-3 tablespoons whole wheat flour (just for flavor, not necessary)
bread flour or all-purpose (about 1.5 cups, 200g, but it depends)
olive oil
sauce (I use Pastene Kitchen Ready ground tomatoes with a little dried herbs, olive oil, pinch of sugar and a tiny splash of vinegar)
cheese (I use four 1 oz (28g) sticks of Galbani whole milk, low-moisture mozzarella string cheese with a little grated parmesan underneath)
any other toppings you want
Put the water in a mixing bowl. Stir in the sugar and yeast and let bloom until the yeast start foaming up or showing any other signs of life. Put in the cornmeal, whole wheat flour (if using), salt and a little glug of olive oil (maybe two teaspoons). Then stir in as much bread flour as you can easily stir in with a spoon - no hand kneading. Cover and let rise slowly in the refrigerator for at least a day and up to a week.
Line a 9x9 in (23x23cm) cake pan with parchment paper - crumpling it up first will help it fit down in the corners. Coat the paper in a thin film of olive oil. Pull the dough out of the fridge and knead it a few times with a spoon or oily hands. Stretch it out a little bit in the air then lay it down in the oiled paper, stretch it out into a full square as much as possible (don't worry if it's not quite there yet), cover and let proof until puffy, 1-2 hours at room temperature or a day in the fridge. After it's proofed, it should be easy to stretch it into the corners if it's not there already - be gentle so as to not deflate it.
Position a rack at the very bottom of your oven and move the others as high as possible. Heat the oven to its maximum temperature on the normal, non-convection heat setting, or whichever setting on your oven works primarily by heating the bottom element.
Top the pizza with sauce and cheese, and bake on the bottom rack until almost but not quite finished - mine took about 9 minutes. Take the pizza out, let it cool and solidify for a minute, then use the parchment paper to lift the pizza out. Peel the paper off and lay it on a cooling rack. Use the cooling rack so slide the pizza back into the oven, directly on the bottom oven rack. Finish baking the pizza to your liking - mine took about 4 minutes at this stage. Slide the pizza back onto the cooling rack and let cool before cutting. 
Хобби
The crumbling of the parchment was the greatest thing I’ve seen in 2021
I did not expect to see you here
I need more expose's
Yeah
How Adam Ragusa stole Johnny Harris cooking skills
a new place
1:30 "so the dough needs to season itself"
Adam got rid of the cutting board middleman. We've gone peak seasoning.
"Why I season the air in my house, NOT my food"
@@StarkMaximum And that's why they'll soon be moving from Tennessee to a coast, saltier air.
Adam speaking with Chef Morpheus
Adam: What are you trying to tell me? That I can season cutting boards?
Morpheus: No, Adam. I'm trying to tell you that when you're ready, you won't have to.
I oil my parchment, not my pan.
@@C0urne no, he isn't a madman
Classic Ragusea! Especially the spoon in the dough. I love this vid.
Wow! Seeing this comment is like seeing Andrew Garfield meet Toby Maguire.
Yo, it's Bri! Good to see you in comments sections.
The B-Man himself!
This guy again…
🤙🤤🤙
6:27 I don't know if anyone else has mentioned this already, but since I can't see it anywhere, 550°F is 290°C, not 190 - just in case anyone tries to convert it (or wonders why Adam's oven is so underpowered!)
I did wonder that 😃
to be fair, he did say just put it on as high as your oven will go, so it doesn't particularly matter =p
Thanks for clarification!
That makes a lot more sense! I was about to comment how 190°C is a rather low temperature. Ovens over here usually go up to around 250°C.
@@AykevanLaethem Is your element on the top? I guess if the element is on the top you'd want to put some foil on the pizza for at least the first 5 minutes
Video idea: A food history video on the different types or styles of pizza (New York, Chicago) and how they came to be as well as The discrepancies between Sicilian style pizza in Sicily, and Sicilian style pizza in the US!
That would be lovely!
Id love to see that !
as someone who enjoys Adams food history videos, i also support this motion.
Great idea!!
I feel like that would be a several hour documentary. Like a Philly cheesesteak, the idea of purity goes out the window whenever a different restaurant makes it, because every local place has their own spin on that food. I've lived in PA and we all have hoagies, but the fun is in seeing what each local region does differently with theirs. Places with potato chips on theirs, or french fries are like, wow, this is different, but it's delicious at the end of the day that wins it. Pizza is also very true to that, no matter what they name it.
This has become a yearly thing
End the year with a pizza video
One full year, the ideal time to leave the dough in the fridge, 20 eggs and all.
@Charlote no
@K A I L E E 📽️ no
@@BreakstuffzMapping just report them as "porn or other sexually explicit materiel". much more effective then telling bots to stop
@@cyrillian13 that's literally what I did
2:06 "Leave the spoon in there, we'll knead it later."
I see what you did there Adam
Ugh, yet another Ragusea pizza recipe that I'm going to have to try and will inevitably fall in love with!
WHY CAN'T YOU MAKE PIZZA IN NORMAL THINGS lmaoooooooooooooo
Havent watched yet but sounds like a good problem to have XD
This style was our homemade school pizza growing up (God bless those cafeteria workers!) It was the most popular lunch day growing up- no complaints from anyone. Not even for their crappy pepperoni. They didn't do the bottom browning; still delicious!
Honestly how dare he
For a true Detroit style, use sliced or shredded cheese as your first layer and top it with the sauce instead. This guarantees that your dough to toppings interface won’t be doughy and underbaked, and then you can use more sauce!
And, probably most importantly, a dark tall edged pan to caramelize those edges! No caramelized edges, no Detroit!
And more cheese‽‽
is that not chicago style?
@@jadonskatoff4726 common misconception. Chicago pizza is actually really thin (and disgusting). Chicago stuffed pizza is basically a pizza casserole (and delicious). Both are very different from Detroit style.
@@FlexibleToast ahh, ive only ever had new york and detroit style pan pizza but I've heard john steward passionately complain about Chicago style
my God I did get featured in
😊
I live in the US, but I like that Adam uses both metric and imperial measurements in his descriptions during the video. I bet it helps anyone trying to make this, outside of the US. Converting recipes I find from Europe can be a pain.
For sure, I'm from Europe and I really really appreciate the metric measurements. It makes prepping feel less like a chore if I don't have to convert cups and such, and everything I tried came out great so far.
@@attilaszoke4780 nagyon sok ember csak azt mondja hogy alakítsd át te. Olyankor teljesen elmegy a kedvem a sütés főzéstől.
Just memorize the conversions and do the math in your head.
True, but as someone who regularly cooks for 4 or more people I find that I still have to expand snd enlarge most of the recipes posted here. When I made his brownies, the batter barely filled a third of my dish
@@quackatit Igen én is így vagyok vele, nem tűnik nagy dolognak, de amikor spontán felkerekedek egy videó után és úgy mennék sütni de még számolgatni kell előtte meg keresgélni hogy a lisztemből 4 1/3 cup az pontosan mennyi lesz elég fárasztó főleg ha sok az alapanyag még mellé.
Adam have you ever tried putting down a layer of provolone cheese to separate the sauce from the dough first? You can add a little extra sauce, which is something I like. Then add the parm abs mozz on top as normal. This gives an extra cheesey pizza and amazing cheese pull. I also think the provolone and mozz combo taste amazing on pizza. Maybe try it and see what you think.
That sounds Amazing. Is there a specific provolone you prefer.
You can also brush olive oil on the dough or my favorite, a layer of thin pepperoni slices. Any layer of fat will help keep the dough from showing that gumline
Better than provolone, get slices of mozz from a deli
ooh sounds pretty good
Sounds amazing!
"School lunch pizza that grew up and went to a fancy college" is probably one the best and most accurate descriptions I've read for this kind of pizza. As a school janitor, I definitely felt that.
@Crimson Outdoors Co. Tell me about it.
didn't get the context of your janitor line relating to that?
That parchment paper crumpling trick is genius
Great content Adam. As an engineer, I love the science-y aspect of your channel, everything just makes so much sense when you explain it and gives me confidence to follow your advice carefully. Never thought I'd fall in love with cooking this much, but you've really made me discover a passion over the past year. Thanks!
As a Michigan native who moved to Texas this past year for a new job, I've been meaning to try and capture the wonderful texture of a Detroit deep dish like this. We used to go to a chain called "Buddy's" when I was a kid and they had amazing pizza with this style of crispy, yet thick crust. Definitely recommend everyone try this stye of pizza if you haven't had it before.
I think Jet's is a big reason why I could never relocate. You're strong to leave our simple pleasures.
Buddy's pizza is definite S tier, at least the one near me
@@megamegapop12 there's Jets pizza out here in Dallas. Not many locations, but it exists. Too many people here like the NY thin crust though. It's good, but not the same.
I haven't had Jets in many years. No location near me
@@themanwithsauce true but I always figured I'd end up west if I ever left. Not that you would know that context lol
I like the tip about finishing on the oven rack! I have always done two bakes on my Sicilian pizzas: one with just dough and sauce and then another after adding the cheese to the already baked crust. Can be very good, but I have gotten the bottom too done on a number of occasions.
You can prebake the base, grill (or broil) the bottom for a few minutes and then finish it off on a tray. This method works pretty well for me.
@@afc8981 wait can you elaborate? What's your step by step process?
That sounds like a good idea. That way you can brown both and have crispy pizza.
Thick pizza taste better left over because you can also make it crispy. I don't usually do anything but pepperoni or ricotta anyway for toppings so I would just fry the pepperoni.
Now if I knew how to crisp jarred banana pepperonci I would be set!
Speaking of crumpling, crumpling your aluminum foil before putting it on a sheet tray helps certain thing from sticking to it, old restaurant trick
I like how practical you make these recipes. It feels like real cooking, allowing approximate ingredients, encouraging using what you have. I really appreciate this way of cooking!
Good to see Detroit style getting some respect, hope you do a full recipe of a more traditional one
As a Michigander, I can confidently say that Detroit style pizza is the best type of pizza
I was thinking the same thing, this is definitely Detroit-esque, but I really hope he does a more traditional one like you said.
@@omarwajeeh3665 Until you head to the west side of the state and grab some Fricano's
jerma pfp holy fuck
Je- Jerma!?
I've recently been using scamorza for homemade Pizza. It has a little more flavor than regular mozzarella, but I don't mind it. Works pretty good, because scamorza is low in moisture. If you can get it, I would definitely recommend trying it.
Second!
I have been using scamorza for at least 3-4 years. Sometimes I mix it with mozzarella if I want to get a milder taste. When low moist is needed, scamorza is the one I like the best, by far. For this type of pizza, low moist is essential. I wonder if it is available in most places. Scamorza is from Wisconsin, so I guess is available in the Midwest.
Idk man sounds like a scam
I already tried it, although with a shorter rise (about 8 hours), and it came out perfectly. The pizza was fluffy with a crispy crust and lots of caramelized edges. An 8 inch round cake pan made for a good personal size pizza.
Happy New Year Adam! What I love most about your content is your mindful of your audience is likely using a regular home kitchen and making the recipe along with whatever else their doing that day. You realize who your audience is and it shows in your videos.
Adam I love how easy you make it look to make everything in each of your videos. I love how you cut to the chase and don't waste time talking about things I am not interested in. I love your channel. Keep doing what you are doing. It's making me rekindle my love of cooking.
I worked at a pizza shop in Dayton Ohio run by the son of a Sicilian immigrant, and the way they make Sicilian-style pizza is much like this but they add garlic powder and minced onions underneath the cheese layer. Delicious stuff!
This looks great! One variation I like - sauce the dough and parbake it just with sauce. Then add another layer of sauce and cheese, and bake until cheese is ready. The first layer of sauce soaks into the dough and also provides a more savory cooked flavor. The second layer cooks for much less time, and adds a much fresher, brighter flavor. Not necessary at all, but a tasty variation.
As a foreigner in Korea, my Korean girlfriend and I find your comment about not needing special equipment especially humorous. Here, an oven is special equipment.
I think you made a Unit-conversion Error at 6:27 it should either be 287.7°C/550°F or 190°C/374°F , and I think that the first option is more likely to be correct. Hope that it wont be too much trouble to correct in the Video.
The conversion was right, he just meant to say 290 and instead said 190
out of the pan, I was dissapointed at the bottom crust you got. Throwing it back into the oven right at the end is genius.
Same here! Adam pulled a snicky on us!
You might try using a cast iron pan but getting it started on the stovetop to get the heat where it needs to be. I've been making cast iron pan pizzas a fair bit lately, and I find that if I turn on the burner to medium heat, then lay in the dough, by the time I've spread my sauce/cheese/toppings, the pan has started to catch some heat and it's ready to go in the oven. It gets me a perfect crispy-on-the-bottom, soft-on-top crust pretty much every time.
He also has a pan pizza recipe with a method close to what you are describing. Very good recipe
Doing it this way is the best.
It was the missing final piece for perfect crusts for me.
I'mma try both and see which I prefer. I'm going to imagine the deep fried crispy dough from the cast iron will win out, more miallard and umami undoubtedly.
I love the simple and practical home recipes here. Totally trying this one this weekend.
I audibly laughed at the crumpled paper cause of how simple it was but how well it worked and how barely anyone has ever thought of this genius idea
Have you ever tried using corn oil instead of corn meal? It's a staple of deep dish pizzas in Chicago, which helps create a buttery flavor, which may nor may not be what you're looking for.
I need to make this for my next grocery run
Ello
I keep coming back to this recipe it's perfect
Adam is officially obsessed with pizza (thank goodness) and I LOVE it that he likes watching his yeast bloom. Talk about knowing how to stop and smell the roses. Go Adam!
fun fact, as a sicilian this reminds me of "sfincione" which is basically this but with onions and anchovies topping.
Definitely what I was thinking. I remember watching a cooking show hosted by Nick Stellino where he made sfincione, and it looked great and much like this
Watching yeast bloom is seriously one of my favorite things in the world and I have no idea why
I made this over the weekend and it was great. So easy, with the sole exception of needing to decide I want pizza ahead of time which is a small price to pay. My cheap oven only has an element on the top so I had to play around a bit. I made the pizza in a cast iron skillet. Once the dough was topped and ready for baking, I started it out on a burner to get the bottom a head start. All came out great. Thank you very much for your content.
Thanks for the commitment to creating good recipes for ordinary ovens and equipment instead of only showing what to cook if you had unlimited time and an unlimited budget.
Double thanks to JRK for that tip, I'll definitely be doing that from now on!
Great recipe and video, thank you Adam for putting up such awesome content up!
I’ve been using this technique for a while. After all, who cares if there are tiny wrinkles in the sides of your cakes. Also a great solution for blind baking pie crust.
I've been making all of my pizzas in cake pans for as long as I can remember. So much easier to get a perfect circle and a thin crust in a cake pan.
I love how his recipes feel like how most people actually cook, using what you have or don't have and just eyeballing a lot of things and not caring about whether it's proper but wether it tastes good
My boyfriend and I both make this whenever we're craving pizza, it saves us money and its more consistent than our local pizza joints. We split the dough into two aluminum round cake pans and we top them how we want. This is our go to recipe now, thanks!
I usually use olive oil infused with spices in my dough,it tastes better in my opinion. I use a pink peppercorn and rosemary and it tastes very good.
Adam, if you want a more browned flavorful, and crispy undercarriage on the crust, put butter on the pan/parchment paper instead!! I just tried it and it works wonders
I always appreciate your pizza vids
'Enough bread flour until I can stir it in with my spoon.' Love it! Finally some 'baking' for the intuitive (not exact) cooker! Thanks a lot Adam
“A big pizza would be too floppy to handle”
-Adam Ragusea, 2021, 7:26
Watching Adam's videos makes me want to have the “lickable TV” to taste the pizza.
You know if you follow the recipe at home you'll actually have what modern science refers to as a "lickable pizza"
I must admit it is not the same but a worthy substitute.
@@joshuaurbany6468
“It doesn’t really have that ‘lickable TV’ aspect that the tradition really demands but it’s an okay substitute. Long live the empire.”
Lickable tv isn't a good idea cause uhm someone isn't gonna be licking food
There was actually, a tastable touchscreen invented recently
Thank you. Re- watching the old pizza videos wasn't enough
"A school lunch pizza that grew up and went to a fancy college": such an evocative description! Happy New Year, Adam!
Made this last night and it turned out pretty darned good. Definitely need to allow time for differences in oven heating - as well as my own 'duh' moment starting at 450 instead of higher. Except for taking a bit longer to cook, I got generally the same results. Didn't have any cornmeal, (though I did have some whole wheat flour as described) so I'm looking forward to trying that next time as well. The bread tasted amazing - even with that large amount of salt!
Think I'll try it in cast iron next time, with a little fry up on the stove to get the bottom started and the pan preheated.
I was thinking about browning the bottom on the hob but then I remembered the parchment paper, I think we need to try the bare cake tin method as well here on browning the bottom with oil and herbs as per one of your earlier methods. :)
Hey Adam. I’m a new viewer and this is an old video, but I appreciate how you talk to your audience and have no need to over-jargonize your cooking vocabulary ❤
Blows my mind how much new shit I can learn on any given day on RUclips. Parchment paper crumpling now has a special place in my heart
this has nothing to do with the video but I've loved your videos for a long time I really appreciate it so thank you for always making them btw I live in Vidalia so a lot of your videos hit pretty close to home for me
@Charlote so much hard work huh. Spamming the same thing under every comment, you degenerate.
Reminds me of the pizza at my highschool cafeteria (Tubino high in Porto Alegre, Brazil). Crazy good! It think they probably made the dough in a blender, though. It was pretty cake-ish.
My comment was the same; we grew up with homemade pizza (Waterford, PA) and it was this style. Back when cafeteria workers cooked real food from scratch!
Can't wait to try this!
I've made three double batches of this since it came out. Absolutely delicious and currently my favorite pizza recipe.
I just made the dough, it is currently in the fridge. I ended up using 270g of AP flour and 3tbsp of cornmeal, no WW flour. I’ll update in a few days.
Edit: okay, Adam made it look so easy in his video but this was dangerous to make haha. I set it to 500F because I was scared the parchment paper would caught on fire (it burnt pretty good so I wouldn’t go higher than that). Cooked it 14min instead of 10. Taking the pizza out of the pan and sliding it back into the oven was WAY more difficult than I thought. But it might be because I did use A LOT more cheese than him, plus pepperoni. The pizza was really fragile (the toppings were too heavy, my bad), I used the back of a baking sheet to slide it. When I took it out, the middle caved and the pizza broke in half, almost falling through the cracks.
Taste was really good, especially the crust (light and fluffy inside, crunchy outside), but if I make it again I’ll go either easy on the toppings or keep the pizza in the pan or on a baking sheet for the 2nd part of the baking process. All I know is I’m never putting that directly on the racks again, I don’t want to have to clean that.
I did sauce, brick cheese, pepperoni, mozzarella and a bit of parm.
let us know how it goes
Even if it doesn't go wrong putting pizza directly on the rack seems like not a great idea, even his pizza with minimal toppings dripped onto the bottom and i'm going to imagine that's going to be annoying to clean up later. If i recall normal detroit style pizza gets a crispy bottom without ever taking it out of the pan, probably by using more oil and no paper.
Love the unpretentious cooking videos. I've been trying to do complicated modernist-lite stuff, you're helping me get much more mileage out of simple techniques (just boil vegetables in water and add acid and salt! it's that easy! I swap in soy sauce and rice vinegar instead of wine in that one sometimes, still great.) This was a necessary switch in my perspective towards the kitchen and makes it so much more enjoyable.
Different lane, but I would love to see a video from you explaining why "Spring In My Step" by "Silent Partner" became THE background music for every kid's video on youtube. I mean, it's royalty free, sure, but there are other free songs out there. Why did this one, by an artist no one knows, conquer this corner of the internet? It's not "Aaaaa by Aaaaa." How does background music, whose whole goal is to be nonspecific, standout and rise to the top? I know you know a ton about music, and have thought a ton about the ways the internet affects content creation, you probably have really great insights here.
Or more on topic, would be great to see a video explaining why everybody says umami is "one of the five basic flavors." Banana and pineapple and maple syrup aren't just different types of sweet to my palate, they must have completely different compounds. The crust on my backyard chicken has a lot of umami but it's not indistinguishable from mushrooms and seaweed. What about spicy, or mala for that matter? This meme makes so little sense to me.
EDIT/UPDATE: Oh boy does the google recommendation engine have a surprise for me... a search for Ragusea and umami would have gotten me there earlier, sorry I missed that one.
Your pizza game is inspiring for a home cook. With your help I make incredible calzones.
Just made this, it was fantastic! My suggestion to anyone else about to make this would be: if you're using table salt, only use one tablespoon.
I just received my Misen hi carbon pan, this thing is a beast. I was shocked at the weight. I love it, thanks Adam!
Same here, all seasoned and ready to go. Ribeye or Strip first?
@@spinningbackspin Ribeye 😋😋😋
BTW, Costco now sells big ol' packs of that Galbani cheese. I get a pack every time I go now.
That egg episode when adam got heated at a bunch of comments.
JRK watching this episode: they love me
Adam this is exactly what I was looking for
Made some of pizza dough for the week based on your recipe. I love how quick and efficient it was. I didn't have to care about all the facy stuff, and it came out perfect. I have one more dough ball. I'm letting sit for couple more days to deepen the flavor.
I'm gonna have to try his pizza doughs. Once upon a time I worked in the pizza kitchen for a convenience store now calling itself "famous for peezza" and their dough recipe was so technical that only the boss was allowed to make it. so, I never bothered to make my own.
@@jakeaurod I mean sure making legit pizza dough where it takes time is cool and I'm about it, but sometimes I just want pizza on the fly and the standard recipe works great.
@@jakeaurod was it Casey's?
I think my heating elements are in the top of both my ovens. I wonder if I could simply throw this pizza on a griddle to brown the bottom, same as Adam's pan pizzas.
Or throw it on a pizza stone/steel in the same oven instead of the bottom rack
you'll have to put it in upside down on the highest rack 👍
Yeah my oven doesn't have elements on the bottom either.
your other electrical coil is underneath the porcelain bottom==You see that he say that your Bottom Element is concealed under the main base---ruclips.net/video/6KKDaVNwCpc/видео.html
This looks so good must try!
I've had my struggles with wet dough and the no-knead method was a game changer, thank you. Particularly now that my elbow is screwed up and I can't really knead , it hurts. Instead of a spoon though I find it easier to use my hand, either wet or covered in olive oil in which case I simply don't put it in the mix from the beginning. While it helps you fold and move the dough around, it gets integrated into it as well. Love the wet dough pizza!
As someone from Chicago, the best deep dish is Detroit's.
hey adam, I recently left a detroit style pizza chain. we used equal parts salt and sugar and just regular dry active yeast. (same bag as costco) we did have a special flower with some metals and traditional de-clumping items. our dough was soft but not moist. formed into ball balls will form slight crust, then pressed out flat round (think focaccia) then stretched to corners. you want to press all the way to the wall of the pan. let rise at slightly above room temp for about 4 hours. it will be clearly at least 50% size increase. don't use paper, almost extreme oil in pan, this will crisp crust but leave soft bubbles in the dough. sause generously, top to taste. cook at even heat from all sides just over 450 anything under 480 is fine imo cook until cheese and toppings are browning and popping the pie out of the pan should be very easy with a large spatula. crisp golden brown crust that will hold your toppings inches above the plate.
Happy New Year Adam!
That looks INSANELY good.
Just got an oven so I can finally start making your recipes
where are the monday and thursday vids at
This looks beautiful
Looks 🔥!
Have you ever considered doing something on dairy-free substitutes for cheese on pizza? There seems to be more options for dairy-free cheese than there used to be, but they're still not the same in terms of texture.
Seeing the heating element in an oven seems really odd to me. Never seen it in the UK.
Convection ovens are much more commonplace in the UK than in the US, and European convection ovens tend to have the heating element behind the fan (US convection ovens more typically just have a wholly separate fan for circulating air within the oven).
It's still common in the UK but the element generally is behind a fan or at the top of the oven not the bottom .
Just made this today pretty much as described and it’s so good. I have a pizza stone and used that to toast the pizza bottom for about 5 minutes.
I just got home from a long day that included a dinner at a restaurant where I had a sicilian pizza that looks just like this. Good job reading my mind before I even saw the video, Adam.
I'm just here for the Adam's dry, crispy bottom.
what did he mean by this
Him: i dont think it's worth it to open a whole wheat bag for this
Also him: you should go and spend $74 in olive oil
The olive oil company did sponsor this video, LOL. Take that into consideration.
@@mmmmmmmmmm297 for him but not for us
Really loved this one. Came out perfect. Love your videos, has given me much more confidence in the kitchen!
i love thick crust. this looks so good
Hey Adam! Can you do a video on making making on sushi? 🍣🍙
Uhhhmmmm... you know he's Italian right?
Adams made it super clear that he's not a huge fan of making difficult food and some foods are worth purchasing at restaurants. I don't speak for Adam but I'd definitely put sushi in that list of foods I'm totally willing to buy, made by a chef for me.
@@outdoorloser4340 So?
@@outdoorloser4340
I though he was American :)
@@Hwyadylaw Italians stay Italian no matter the geographical location.
5:27 Why not simply remove the racks and then there is no chance to burn at all 😉
Then you have to put them somewhere, either taking up counter space or leaning against some furniture and possibly kicking them across the kitchen.
@@KroltanMG I always remove them if they could get in the way and possibly burn me. My oven even has a place below to put them. While it's not intended for it, it's still a very good alternative to a burn 🙂
Pulling it out of the pan to finish baking, is thinking outside the box and life altering! Nice! 👍
"Sicilian/Detroit-style KINDA" is my go-to these days.
After you make a lot of pizza over time I think you finally understand why grandma did what she did!
0/10 didn't even season the oven
Made it last night. It is shockingly good and very easy to make. It is the perfect kind of meal for the next day. If you are cooking something that requires a lot of waiting, just quickly mix the dough and throw it in the fridge. Next night you got a pizza that will be ready in about 30 minutes. One thing I have to suggst: TAKE THE CHEESE OUT OF THE FRIDGE about an hour before cooking. The bread will be done before the cheese actually melts if the cheese is too cold.
I love his pizza dough recipe, I got his recipe right first try
what a lovely video, happy new year!
great recipe. Love that its simple but detailed
One thing I usually do to ensure a crispy bottom for detroit style is to place my pan (in this case, your cake pan) on top of a preheated pizza stone while baking. Of course, this might be slower than your method here, but I think the crispiness that you get by using a stone under the pan is unmatched. Great video, as always.
This is a truly amazing recipe! Thanks for sharing it 😊
looks delicious as always!