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How To Title: Making a Cast Iron Pan Pizza (Best Cooking-Guy channel on YouTube) My fool-proof recipe for a pan pizza with a deeply caramelized rim.... ****RECIPE**** Poster Comment: Though I prefer a Neapolitan style thinner crust pizza (as does one of my Goombas here), this is an awesome technique and presentation for making Chicago-type pan pizza. (I usually buy the dough at the supermarket for a $1-$2) p> If you want to watch a guy who is not about ego and stroking himself but instead about helping YOU, Adam Ragusea is your guy. His whose presentation, methods, techniques and tips are simple, right to the point, easy to watch and listen to, AND... easy to replicate. No one does it better IMO than Adam Ragusea. Stock up on your flour and yeast, canned tomatoes, and...Giddy Up! Post Comment Private Reply Ignore Thread Top • Page Up • Full Thread • Page Down • Bottom/Latest BUMP... (Below) Not a bad way to do New Yawk Style Neapolitan in the oven either. JUST IN CASE one doesn't have one of those new-fangled Oooni ovens to create the perfect pizza ;-)
#2. To: Liberator (#0) (Edited) I gotcha Goomba rye chear. Gotta big round loaf of rosemary-Kalamata olive rustic bread just about ready to go into a 500-degree cast-iron dutch oven for baking. Just finishing up the final proof before shaping and plopping - it's a very wet, sloppy dough to makea da big bubbles. Might have to give that pizza a go too, as long as I'm trapped at home for the duration. Did a Detroit style a couple months back, in a steel parts-pan and everything, just like the old auto plants that created it. Uuni standing by for some Nappies once I get some more fresh mozz and the hydroponic basil gets a bit taller. I'm gonna be spherical by the time this damn Chinese Commie Xinnie the Pooh WuFlu is gone.
#3. To: Hank Rearden (#2) Heh-heh...
#4. To: Hank Rearden (#2) as long as I'm trapped at home If you've got nothing better to do you can make some fresh mozzarella at home, too. 30 minutes and some basic (locally found) ingredients... http://cheesemaking.com/products...rella-recipe-no-microwave This recipe works exceptionally well.
#5. To: All, Hank Rearden (#0)
#6. To: Liberator (#0) I just made this recipe yesterday, following it pretty closely since it was first time trying this method and I have a beloved 10" cast-iron skillet. Used Mezzetta "tamed" Jalapenos because I've never put those on a pizza and was curious (they were plenty spicy and I like spicy food, but wouldn't want to use a fresh pepper without deseeding it; sticking with standard dried red Italian pepper flakes as usual). I left the pan on the burner about a minute too long (8 mins), so the bottom of the crust was unknowingly starting to char, but still edible. A pain to remove from the pan (it didn't slide out with tongs like in the video, had to pry it out with a grilling spatula) even with 1/8" oil in the bottom, but it tasted pretty good. A lot like a Detroit style with the carmelized stuff on the edges and lots of oil - worth trying but not something I'd want to do very often, really not my style. It's pretty easy though and comes together pretty quickly - the biggest issue for me though is that unless you do experiments and are very consistent (like in a restaurant, doing it all day), it's very difficult to know when to pull it off the burner and into the oven - you can't check the crust to see how it's doing. I wonder how many tries the video author made before the one shown? Thanks for the chance to try something new.
#7. To: Hank Rearden (#6) I just made this recipe yesterday, following it pretty closely since it was first time trying this method and I have a beloved 10" cast-iron skillet... Nice! Glad you experimented with this Chicago-style pan recipe....Thanks for executing this one. I enjoyed your details. I think one of the big advantages of this thicker crust (besides the carmelized crust) is its ability to withstand extra toppings on it. Were those Mezzatta jalapenos in oil or vinegar OR fresh? I liked that you went there with peppers... Yup, trying to time out the crust on the burner before the oven seemed to be the trickiest step of the entire process. If you charred it only a bit, for my taste buds that would have been preferable actually. Even with the 1/8 in of oil in the cast iron pan it was still a PITA extricating it? Part of the reason of doing this (besides reaping the taste benefit of the carmelization of the sauce on the pan-sides was supposedly the ease of using the pan.) If only I had a clean-up crew... Yeah, though we both prefer the thinner Neapolitan pizza/crust, ONE of us had to try this (thanks, brutha :-) This style/flavor is good for a change of pace. It's pretty easy though and comes together pretty quickly - the biggest issue for me though is that unless you do experiments and are very consistent (like in a restaurant, doing it all day), it's very difficult to know when to pull it off the burner and into the oven - you can't check the crust to see how it's doing. I wonder how many tries the video author made before the one shown? Well...yeah, easy for YOU ;-) Yup... As just discussed, the timing of Burner ---> Oven = Tricky. You relied on your instinct...and nose. I thought the author/chef did mention his going through a practice runs OR suggested it would be helpful. For you, probably just a second run and you'd have it down. Adam Ragusea is my #1 for useful, tasty recipes, easy explanations & technique, and demonstration... and Chef John (Food Wishes) is #2 at the top of my favorite YouTube chefs and their presentation. (you got any recommended favorites?) Coming in at #3 on my best recipe/presentation list (no, she doesn't do Pizza) is a new entry, a woman who hits food from a different angle and area: Helen Rennie. Here she is demonstrating her recipe/technique for carmelized onions (man, who wouldn't like this?) She even demonstrated doing caramelized cabbage of all things as well. Gotta have the patience of a saint for this technique.
#8. To: Liberator (#7) The Mezzetta jalapenos were brined in their standard jar, sort of like pickle juice. Should be on grocery-store shelves near the pickles. I usually stock up on the Mezzetta line when on BOGO sales to get a reasonable price - all their stuff is very good. The tamed jalapenos are great for when you want the taste but not the extreme burning, although this jar was fairly spicy, so they vary seasonally I think. I charred it a little beyond preferable; it was what my Mom used to call "mountain toast" to encourage us to get out the knives to scrape off the carbon and eat it anyway. Yeah, it stuck to the pan pretty well and my cast-iron cook things are all sanded and well-seasoned. I was surprised considering it was swimming in oil. When I made Detroit style in the sloped rectangular pan, it pretty much slid right out once I dislodged the carmelized cheese from the edges - I like that variation better than this one. Just spotted and ordered another one of those pans on Amazon, used and much cheaper at $24: https://smile.amazon.com/gp/product/B01FY5UFCI You tipped me to Ragusea and I'm now subscribed; I like his style so far. Longtime Chef John watcher/maker, have been watching the Russian gal with the onions for a couple of years. Vito Iacopelli taught me most of what I know about making Neapolitans (and I've been to his first pizza place, Prova), although I've watched many dozens of others from all over the world. Let's see, I'll check my subscription list for more YT cooking, these are some of my favorites to check in on..... America's Test Kitchen and others less-important that I've subscribed to but are secondary. That ought to keep you occupied for a bit......... heh.
#9. To: Hank Rearden (#8) Let's see, I'll check my subscription list for more YT cooking, these are some of my favorites to check in on..... Bears repeating. That was great! Looks like I am gonna get occupied. I can use the help if it makes things simpler. Any sites that help on simplifying technique (like Sous Vide Everything and others here) are valuable. Based on your description, I especially must watch, Hands That Cook ("like looking over the shoulder of the old lady in the trailer park down the street - very down-homey but just soul-warming") I recognize and watch a number of these cooks/chefs/foodies.... Buon-A-Petitti (nice old Italian grandma making the real deal) -- Yup, she's so cute, love her spirit. I do a lotta nodding watching her. But on her meatballs - *I* can show here a few a things ;-) Like...adding fennel powder, soaking bread pieces in milk, tearing up small pieces of prunes (yes, prunes!) that add a bit of sweetness and moisture, AND...adding bone marrow for richer flavor. (I lived next door to an eye-talian chef at a small mob-restaurant in Brooklyn. That was more or less his recipe (minus the fennel.) Hank, the guy would stop on by and gift me some of his creations -- which included awesome Italian desserts. Man...good stuff.) America's Test Kitchen...Yes. Really good, valuable source for learning the food basics.... Cowboy Kent: Great grilling guy. Giddy up. 'Shotgun Red' and a Hee-Haw presentation looks like he might be a pissah. Food Wishes, Chef John. One of the best. Helen Rennie -- new one for me. So far so good. Goes Eastern Europe food. One of my unexplored food horizons) LOVE the Orsara Recipes old Italian guy (somebody needs to hook him up with the Buan-Appitite gramma.) Very conservative on his ingredients list. School of Wok AND Chinese Cooking Demystified -- yep. Vito Iacopelli (one of my first Pizza guys. Generously shares his secrets and tips.) Been watching a lotta Korean and Asian cooks/chefs. Oyster Sauce -- seems to be THE secret ingredient doesn't it? You have a wok? I am going to look up every one on your recommended list. Thanks, brutha. (I'll add a few others from this end to check out as well. If we get just a couple of tips, it's even better.) I just wish my stomach wasn't so bad these days. Tomatoes and cheese seem to be big culprits :-( One guy I find absolutely pretentious and arrogant: 'Sam The Cooking Guy'. Fake jack-azz whose bad-azz-poseur persona and Hollywood-like production go waaaay over the top. Chyeah, Sam -- we ALL have $200 and 4 hours to blow on building a filet mignon burger stacked to the heavens like the Tower of Babel. I can't be the only one he annoys; He devoted an entire video to "mean comments." heh...
#10. To: Liberator (#9) (Edited) Oyster Sauce -- seems to be THE secret ingredient doesn't it? You have a wok? I have three woks ;-) 14" round-bottom, 14" flat-bottom, 22" round-bottom The flat one is for times of desperation when I have to use a wok indoors on the kitchen range. Otherwise, I much prefer to use the propane jet-engine burner outdoors to get proper wok hei. Took me a LONG time to realize that extreme heat is a primary secret of getting it to taste like a good restaurant made it. The 22" is for cooking for more than 2-3 people. Also have a 24" discada, aka Mexican Wok, basically a steel plow disc with the center hole welded shut and handles added. That also sits on the jet engine burner. Rarely used, but handy as hell when needed. Like a wok, cooking happens in the center, but it's very flat by comparison, so the outer edges are for holding food warm while cooking other ingredients, and for keeping tortillas warmed up and ready to go. Weighs a damn ton. And both oyster sauce and fish sauce belong in the refrigerator door of cooks learning to branch out. Not only for Asian dishes, but definitely for those. A little anchovy paste or fish sauce in tomato-based pasta sauces is a significant improvement. They don't end up tasting fishy at all; they taste better. Italian umami. My dad showed me the benefits of capers in everything years ago, so now I buy the giant jars of them at Costco to save about 70% over the grocery store. I recently made a variation of Orsara's Spaghetti al Tonno and it was fantastic - highly recommend making this; it's in my pasta rotation now. I'd heard of the dish but forgot all about it until he reminded me to try making it, and I'm glad I did. Easy to make. I used a can of Costco/Kirkland tuna, a can of chopped tomatoes because Chinese Communist Killer Virus (also Costco, I think) anchovy paste instead of whole anchovies (I don't like opening a whole tin of anchovies to pull out two strips) - worked and tasted great. I agree with you about Sam the Cooking Guy. Watched a few of his vids and some interesting stuff, but he seems fixated on showing off his very-expensive outdoor cooking appliances as much as the recipes. Ballistic BBQ is a more-useful, dialed-down version of Sam, I think. And do me a favor - give Gianni North Beach and Grandpa Kitchen at least a cursory look; those guys deserve a peek.
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