Cast Iron Pan Pizza

[@aragusea]

Q: Didn't Babish just make a video about pan pizza? Are you just copying him? A: He sure did, and it was great, as usual! kzbin.info/www/bejne/gJCWp2p6etCdqc0 But that's just a coincidence. Now that I have sponsors, all my stuff has to be scheduled several weeks out; I've had this on the books for a while. My recipe is also very different from his, and I'm sure he'd be the first to tell you that none of us "own" something so basic as pan pizza. Q: What do you mean it's safe for me to broil this in a non-stick pan? A: According to my infrared thermometer tests, the exposed rim of my pan only hit about 350 F under the broiler before the pizza was done. Nonstick pans don't start breaking down until at least 570 F. In a test, it took my pan 20 minutes to get that hot directly under the broiler, totally empty. Again, you'll get a deep-dive on Teflon safety in Monday's vid. Q: Did you accidentally release this video early? A: I always upload my videos a couple days early as unlisted, because I need to send them to experts for fact-checking, and to sponsors for approval. Apparently there is a bug in KZbin's system, where if you assign an unlisted video to a public playlist, it will be listed via that playlist, so at least 50 people were able to watch this one early as a result. Won't make that mistake again! Q: Can I get one of those vintage restored cast iron pans your friend gave you? A: Absolutely! David sells them: instagram.com/whatsuphomerskillet/

[@charlie_mario6292]

Adam Ragusea hello adam

[@charlie_mario6292]

Adam

[@charlie_mario6292]

Hello there

[@charlie_mario6292]

Olive oil white white

[@charlie_mario6292]

Liquid chicken bullion

[@Test1ngOneTwo]

why i pizza my pan, not my seasoning

[@ruskibruski]

Why I season my seasoning before panning my pizza

[@RavenholmZombie]

@@ruskibruski Why I season my seasoning before seasoning my seasoning before seasoning my pan before seasoning my pizza

[@swiftripper7557]

@@RavenholmZombie pizza pan seasoning

[@fredkepfield7739]

Why I pizza my seasoning not pan my pizza seasoning

[@Test1ngOneTwo]

@@RavenholmZombie this is getting out of control lol

[@hohaiphong3644]

2:48 who else thought he was gonna pour white wine in the pan?

[@owey1352]

I did :(

[@franciscogallegos4408]

Is that not part of the recipe?!?! Whoops

[@LARKXHIN]

Me

[@namingisdifficult408]

Me

[@somethingsea]

Hello Hồ Hải Phong

[@anthonyjones8578]

Jokes on you adam, i seasoned my hands before kneading the dough

[@sonofben3322]

Jokes on you, I season my seasoning before I season anything

[@lorenavalencia5524]

Why i season my tongue, not my food. Thanks for the likes

[@MetaBloxer]

*Laughs, then considers as actual technique*

[@angelicacasiascantero937]

The maximum flavour intensifys

[@dandanthedandan7558]

For real tho would seasoning the dough make a better bread for recipes?

[@Rahnotrob]

I just did this and it came out amazing. I made some variations with the pan seasoning (minced garlic, dried basil, oregano and italian parsley) and I rubbed the top of the dough with a little bit of olive oil. My toppings were minimal as well (diced fresh onion, diced jalapeno, crimini mushrooms, and prosciutto. It came out killer.

[@TeamWhatvr]

Ah, you are a seasoner of the pans as well I see

[@mspain]

@@TeamWhatvr lol 😂

[@lapismosi8065]

you add cheese also right?

[@CreativeDirector65]

@@lapismosi8065 I'd assume so. People don't often count sauce or cheese as a topping since they almost always come with pizza.

[@lapismosi8065]

Sorry, it's just you were so ultra specific about all the topping details, such as "diced fresh onions and rubbing the top of the dough with a little bit of olive oil". Kinda makes us wonder what was really going on with this here pie!🤣😜😝🤪

[@kylesutherland7556]

When he said rev up your meme machines I thought he was going to fill the pan with white wine

[@user-yn7bz5mn5g]

I thought he was going to season the camera.

[@miowlysiew4846]

season the tripod

[@SpinachMinich]

Eat the cutting board

[@bubba9589]

lol

[@Brados-nt9xl]

Loooooooooooool for all😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😂😂🤣🤣😂🤣😂☺️😂🤣😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@kilimenjiro3753]

"Rev up your meme machines." Have we become too predictable?

[@InductionMagnet]

No white wine 0/10 not memey enough

[@oz8853]

Yeah I love adam but I hate the comments, white wine and "why I season this" memes are so obnoxious and annoying.

[@eugh8025]

Ouz E why I salt my comments and not my food(salty you are)

[@oplkfdhgk]

yes

[@Tearyatobitz]

He’s become self aware. Shut it down!

[@DangerNuggett]

"rev up your meme machines boys and girls, I'm going to season my pan not my pizza" My god, he's become self aware. Shut it down everyone

[@vn3138]

@Weirdo i love that he does that. love reading it

[@OmniscientWarrior]

The thing is though, you are suppose to season cast iron pans to preserve them, but typically with oil and flour/meal/starch.

[@xZach101x]

Flexseal made another great ad with Phil Swift, and I suspect they want more memes for their product. All publicity is good publicity

[@xZach101x]

@@OmniscientWarrior yes but that "seasoning" means something else entirely, but you know this man loves the memes

[@Helmic]

The point here, I think, is to make sure the bottom of the crust gets that seasoning without too much effort. That said, I wish he'd explain the why when he does something unusual. Same reason he originally explained why he doesn't do measurements in his recipes, he was explaining the whys.

[@raymon246]

“Why did my father abandon me as a child?” S Q U A R E S P A C E

[@crimsonszero]

he left me for square space :(

[@exicutioner161]

Angad Grewal depends on if they’re a failure or not

[@wietick5677]

so he abandoned (sold) you for a square space (square apartment)?

[@wietick5677]

@Desert Smeagol Damn..

[@CaptainQueue]

Best comment on the internet of all time.

[@notusneo]

The madman finally did it he literally seasoned the pan

[@AlexiasPlaylist]

You're supposed to season cast irons...

[@nsbioy]

@@AlexiasPlaylist good one

[@thisaccountisntreal107]

@@AlexiasPlaylist thats the joke here, pal-o

[@RRBuilder611]

nsbioy thats not a joke lol. you are actually supposed to let cast irons build up a layer of seasoning which will make future food taste better and easier to cook on it

[@thisaccountisntreal107]

@@RRBuilder611 i think youre talking abouting seasoning a cast iron skillet which is when you basically use oil/fats to keep food from sticking and your pan from rusting. As far as I know no body uses seasoning in that I think Op was making a pun because he seasoned the pan with spices and cold olive oil for before he put his dough in. The cast iron in that pan was probably seasoned well before he started cooking this pizza with it

[@SpartanHighKing14]

I'll season my mouth, eat the dough raw, then jump in the oven.

[@Nonexistent_creature]

YESSS

[@goblinslayer6432]

Bruh

[@willywonka3637]

Smart

[@rubzyc1984]

😂

[@saeedsenpai5530]

damn thats efficient

[@michaelc8192]

Why I squarespace my pizza not my cast iron pan

[@tangerinejaja3108]

Michael C LMAO

[@dangermenatwork]

DECEASED

[@Casablancasky]

best one yet

[@ThatGamerDude9000]

For anyone curious about weights, I just got the following when making the dough myself: Sugar 1 tsp = 3.8 g (or round to 4 g) Warm water 1/2 cup = 113.5 g (or roughly 230 g/cup) Yeast 1/4 tsp = 0.9 g ≈ 1 g (or 1 tsp = 4 g) AP Flour 1 cup = 161.3 g (or round to 160g/cup) I forgot to add olive oil to the water before the flour (not a crucial step to skip), but when coating for storage, my splash of olive oil was 7 g. I also thought if I zeroed the bowl and weighed the final dough ball, I could approximate the amount of flour I added after the first cup, but it turns out my final dough ball weighed less than the sum of the ingredients I put in the bowl before I added flour to prevent sticking to hands (some flour stuck to the bowl, fork, and my hands, and wouldn't incorporate into the dough, so that's probably the missing weight). Can't be much added flour if the dough ball is still less than the sum of the ingredients.

[@isthissomesortofmeme8932]

Square space sponsor in a pizza video I guess someone loves trigonometry

[@POVgames]

this is just a clever tutorial on how to drink olive oil without admitting it

[@Ananamitron]

Gordon Ramsay has entered the chat

[@Kraus-]

After watching some video about Italians living to 100+ while drinking red wine and olive oil (not together) I tried to drink a spoonful of olive oil. Protip: If you're not Italian, don't do it. Straight up olive oil is an extremely pungent flavor, and it will stick to every surface of your mouth for a long time with a greasy film that just keeps exuding that nasty flavor. Not worth the extra years.

[@samyrandome425]

Literally every Mediterranean grandma has entered the chat

[@samyrandome425]

Where I'm from in North Africa your grandma liettraly forces you to chug a cup of olive oil when you're sick

[@Frennzyy]

@@Kraus- bruh wtf

[@krispyillini724]

Do you have a chicken and dumplings recipe? I bet that’ll make a good video

[@kyokusei]

@L.K He'll raise them from eggs himself

[@charlie_mario6292]

L.K students from Macon

[@chef-fred]

Adam, I have to tell you that this still is my favourite pizza recipe. Pizza comes out perfect every single time. Completely foolproof I intend on purchasing a few more cast iron pans just to have them on hand for pizza parties once this pandemic is done with. Yesterday what I did was cut the dough in half. The result, when carefully stretched over a 12 inch pan, was a paper thin crust that came out crispy and not at all dry. My son just loved it. I did end up taking the in skillet cook down to 5 minutes from the 7 - 8 minutes I usually take with the full recipe.

[@rdettwyler]

This is exactly what I was looking for. NYC pizza in a cast iron skillet. Thanks. I can't wait to make it.

[@rohinsharma6576]

“The wetter it is the better it tastes”

[@wachito0826]

( ͡° ͜ʖ ͡°)

[@cyan_9263]

Murrr

[@DarthBerial]

😯

[@hand2032]

Well I mean... I'm just saying but would you like *dry* water

[@rajatsrivastava2657]

Dem sugar walls mmmm

[@bigpapa6989]

I will season my tongue, not the food.

[@claude3608]

World is getting more idiotic By the time

[@claude3608]

@Neon Galeose I KNOW don't try to make excuses It was funny the first and second video, it just got boring

[@Helmic]

No but seriously do what he says and season the pan, it makes a fucking fantastic seasoned crust.

[@robertkenobi9016]

That's like pooring milk and cornflakes in your mouth instead of in a bowl!

[@hhhvsg]

Wait thats kinda genius

[@praisingintensifies4446]

"Rev up your meme machines boys and girls." Yeah, he's a dad.

[@OmniscientWarrior]

Or at least dad ready material.

[@Brent-jj6qi]

@@OmniscientWarrior He showed his kids in a video

[@5StarsIsHungry]

Brent 13377331 r/wooosh

[@Brent-jj6qi]

@@5StarsIsHungry First of all, you spelled it wrong. Second of all, i was not being wooooshed as that guy didnt know he had kids.

[@5StarsIsHungry]

Brent 13377331 is it too late to fix my comment?

[@TeaDrinkingColonist]

"The wetter it is, the better it tastes" *replaces all ingredients with water*

[@narutobestanime1186]

But water isn't wet

[@Nonexistent_creature]

@Aldo Caprione maybe like water 🤔 I dunno

[@zero-one2585]

@@Nonexistent_creature nah it tasted like Flat Ho2

[@user-rx2ur5el9p]

We have reached Peak Flavor

[@narutouchiha6905]

The wetter it is the better it tastes ladies pls take notes

[@ethanaaron7514]

Why i season my mouth, eat the food raw and set myself on fire to achieve that MAXIMUM flavour

[@thatwasablessin932]

M3GA H3R7Z holy shit I’m dying

[@vn7512]

This is a copy comment

[@kasperwinther7744]

Light a man a fire, and he'll be warm for a night. Light a man on fire, and he'll be warm for the rest of his life.

[@killinghackersisfun1122]

Basically ; "Why I flavor my tongue, then proceed to get salmonella before setting myself to flames."

[@fellasmann]

Kasper Winther I mean, you’re right. That life just won’t be too long.

[@optic1ysl356]

Great Video Adam can you do a Seafood inspired recipe one day Thanks

[@shade4835]

19 hours ago cool

[@yaboi3178]

The fuck KZbin?

[@yaboi3178]

Also, good idea

[@shariqarain]

20 hours ago, video made 5 minutes ago

[@viewsln]

Bro time traveling

[@tonyestvlog8502]

Whole family loved this recipe thanks! Exactly like take out style pan pizza. During the cooking stage on the stove however, after about 5-6 min you can carefully lift one side of the pizza with a butter knife safetly to see if the bottom is to your liking.

[@elton0139]

I perfer to season my camera, THEN eat my cast iron skillet

[@averyshaham1697]

wait

[@whynot2098]

I prefer to my myself

[@yyellomay]

Best one yet

[@NeroVingian40]

I prefer to eat my wife. Wait

[@sarahnagachika_yt6475]

M. Arbah Binamin Yes officer this comment right here

[@crackerjack3762]

Why I use glasses cleaner on my eyes, not my glasses.

[@yahiasterrahmane7384]

Square space !

[@yijlee501]

I use cum to clean my glasses

[@blvze5017]

@@yijlee501 I use it to clean my eyes

[@dubu-itis1795]

Yij Lee sir-

[@Thunder-cj4ck]

@@yijlee501 that's illegal

[@tusk_7071]

"rev up your meme machines" might just be the most powerful thing Adam has said on his channel yet

[@marwaelshafey6277]

This is the 4th recipe to try from your channel. They all turned out awesome. The pizza specifically, I couldn’t believe how amazing it was after 5 years of trying different recipes. Thank you so much. And thanks to my husband who introduced me to your channel.

[@Noah-ki3gi]

"Why I season my pan and not m-" Oh wait

[@InanMusharut]

Not my Pizzq

[@like.clarkwork]

Adam quotes that most people know by now: • "Now a glug of white wine and...." • "I season my ___ instead of my ___." • "Long live the empire." (Whatever tf that means)

[@WasabiWhale]

Clarence Royandoyan and “I’ll explain that later”

[@crazedxi2098]

“most people like to ______ but instead I like to _______”

[@OrigamiWithAmaan]

“I like it chunky style”

[@1998tkhri]

Long Live the Empire and the Mirror Universe is a Star Trek reference.

[@CrizizUnderLord]

And... damn it that’s a whole bottle, ah who cares MORE WINE!

[@infectedruby]

“The wetter it is, the better it tastes” “Wow! That is soft and sticky” “Now this is when I go spoon on my sauce”

[@lucruz7514]

Minecraft Steve it’s gonna taste delicious

[@TheAilmam]

Ah... The innuendos...

[@lt-yx1hx]

@@NB-ky5ol it's a fucking joke, calm down

[@dangerousdoings8066]

N B uh oh, we have mr. serious in the house.

[@flaminak7894]

N B 😂😂😂😂THAT was way to funny

[@gabrielsoto1693]

So I tried this recipe today. I had no idea that you could get such a professional, restaurant grade pizza with this little effort. My own tip is to add some rosemary to add some aromatic hints to it. Amazing recipe.

[@stationshelter]

i have some rosemary in the garden so i added a bunch to my sauce and crust, it's a wonderful addition I would never want to make this without it.

[@Foatizenknechtl]

People in the US really think pizza is highclass food? U guys man...

[@Acousticmf123]

@@Foatizenknechtl no not really aslong as the food is good to their tastes buds they love it this is coming from a non American

[@sexyshadowcat7]

@@Foatizenknechtl I know right. Americans need to get with it, eat squab and chicken liver and fish eggs!

[@Matt-ym3if]

This was a low effort recipe?

[@FC_mania]

Tried this out for my birthday as my first homemade pizza and it was absolutely amazing! It’s basically pizza, breadsticks, and garlic bread in one.

[@winklerchr]

If you want to raise that bar, buy some ghee or make clarified butter. Crush some garlic cloves and mix it into the ghee. Spread on dough before adding cheese or toppings. 👌

[@farahanshaik8860]

@@winklerchr are you Indian ????

[@ayoutubechannel6045]

@@farahanshaik8860 ghee is something lots of people around the world use

[@itsjustme5097]

​@@ayoutubechannel6045Just wanted to let you know that Jesus loves you and he delivered me from a horrible po - rnography addiction after doing three 24hr fasts. I was struggling really bad with this addiction and I decided that I'd fast one day. Funnily, my first fast accidentally ended up on Mother's Day, so I was sitting in a nice restraunt with my family and I was the only one not eating. But the Lord blessed me for it. After that fast I was free for 2 months and I had never been free for more than a week at the point. But . . . I relapsed again. I fasted once more and this time I was set free for around a month. But . . . I relapsed again. Then I gave up and tried to overcome the addiction on my own for a few months which DID NOT WORK. Eventually I decided to fast once more. This time after the fast God gave me a dream: I was I a forest and a bear charged me from my left handside. I instinctively put up my left arm to guard my throat from the bar which worked. The bear quickly chomped on my arm and broke it. The force of the bear brought me to a one kneed stance and there appeared 2 entities of fear and doubt around me and they wanted to enter into me. But I said "No. Like David and Samson before me" - For context In the Bible David killed a bear and a lion and Samson killed a lion I then grabbed the fur underneath the bear's jaw (How it says David did when he killed the bear 1 Samuel 17:35) and ripped the bears jaw off. The bear fell back dead and I awoke. I didn't immediately realize what the dream was about but I soon would. Not more than a few days later I relapsed *AGAIN* (my arm was broken by the bear). However, immediately after every urge and desire to engage in those activities left me. I have since been *COMPLETELY* free for 1 year and 2-3 months (Nov 2022) Jesus really Loves us and despite the Biblically abominable things I engaged in and encouraged others to as well he saved me from one moment to the next. Repent, Forgive as you've been Forgiven, Love your neighbor as yourself, and Love Jesus with all your heart, soul, mind, and strength. No matter where you're at God can still save you and wants to. Just start reading the Bible, praying, maybe throw down a fast here and there, and let God lead you to the church he wants you at. You're Life WILL CHANGE. God Bless You with Salvation and Deliverance In Jesus Name! If you have any questions about my testimony or Jesus I'd be more than happy to answer :)

[@jtaco4101]

​@@ayoutubechannel6045not rly.

[@oferransenberg5291]

Next video: Why I season myself, not my viewers

[@mq5731]

Why I salt KZbin and not myself

[@sebastiannilsen9843]

Next video: Why I wash my hands after a shower

[@BenWGray]

Me: WTF is a broiler? Adam: Brits, that means your grill You're doing the lords work, Adam.

[@aragusea]

god save the queen

[@Phloxae1984]

@ungratefulmetalpansy It is the english language. England is in Britain. You are all hipsters

[@kimjong-un4331]

ungratefulmetalpansy u saying broiler isnt a weird word lmaoooo grill is normal

[@jb76489]

torin yet most English speakers are not from Britain, weird that

[@jb76489]

Dyliax good for them, guess what though, they’re still not English

[@WayneWalton]

Just made this for the first time. I've been going through all styles of pizza during the pandemic, and this one was easily the most popular. The seasoned pan was clutch. Thanks for the recipe!

[@void1571]

lol verified

[@opacuu6293]

“Why I season my customers not their food”

[@gayfurry5287]

tokyo ghoul new season

[@arifjonatan9300]

Just don't complain when you get salty customers

[@wooakawmiaoaa6840]

Oh god I’m nit going to your restaurant

[@HourRomanticist]

"Why I season my hands, not my food"

[@azlannakamoto7913]

Square Space

[@altastral]

I've made this twice now - thanks for the recipe! My own notes: - I found that toppings over cheese led to the toppings getting browned past my liking well before the cheese had much color; I had to put my toppings (pepperoni slices) under the cheese, then it was perfect. Maybe topping-dependent, not sure. - My broiler browns the cheese completely in 3 minutes flat; 4 would definitely have burned it. Worth mentioning it's the kind that's a drawer under the main oven; maybe that's closer to the heat source than "top rack" on top broilers?

[@dapete]

Tried this tonight...turned out really well. 8 minutes on the burner, 4 minutes under the broiler. Thanks Adam!

[@samias.2092]

I love the fact that it doesn’t require much oven preheating.

[@dac3563]

Excellent recipe! It is very flexible. I topped my pizza with sauteed spinach, mushroom and red onions. When it came out of the oven the bottom of the crust was not as brown as I would have liked. I just put it back on the burner on high heat for a minute or so. Presto! Perfection.

[@beltafseel4873]

tried it! delicious !

[@beltafseel4873]

@@rizzy6087 you need a life

[@novus291]

@@rizzy6087 congrats, you commented on a random comment from 5 months ago asking who asked when nobody asked for your comment or your existence

[@Tenenx69]

@@rizzy6087 get a life man

[@careless2429]

@@rizzy6087 get a life fortnite kid, let people say what they want.

[@zymounrai5428]

@@rizzy6087 You just can't make it do you?

[@TheMeeki22]

This was **incredible** - plus, everything was described to a T, there was no guesswork on my part when cooking. Adding some garlic powder and onion salt (or vice verse) in lieu of salt makes the entire crust taste like a breadstick!

[@chr0608]

How do i kill someone without the police knowing? Adam: Squarespace!

[@Osiris1K]

FFS 😅😅

[@neddevine4681]

@@Osiris1K just shake their hand. Covid 19

[@gayfurry5287]

how do i escape the priest from his basement *_s q u a r e s p a c e_*

[@rizzy6087]

gay furry your name is what I am irl!

[@engu1348]

@@neddevine4681 🤣🤣🤣

[@lukelee7967]

As someone who's job for years was making pizza. Adam is absolutely right, cool dough is much easier to work with. It doesn't have to be really cold. But if it's at room temp, it's not fun trying to get something round and not full of holes.

[@jeffreyxu6430]

Gordon ramsay: I'm the most memed chef on earth Adam: Hold my white wine

[@clorox9438]

Jalen Rose Why I drink my white wine, not put it on my food

[@yb._jaiden313]

Mattea Gu why I Season my white wine not my food

[@willelliott8100]

@@yb._jaiden313 Why I season my bottle, NOT my white wine

[@yb._jaiden313]

Will Elliott why I season my seasoning not my food

[@sparkkoo0]

@@willelliott8100 Why I season my seasoning, NOT my bottle

[@dedenver3386]

Thank you for this tremendous recipe. I made this today exactly to your specs, and it came out perfect. Crispy on the bottom, nice fluffy crust, nicely melted cheese on top. This is my new go-to pizza recipe.

[@nedas_plays_basketball6211]

The wetter it is the better it tastes _well boys lets start adding as much white wine as we can_

[@ahriik]

Adam, I've been watching and rewatching this video for months, but for some reason not got around to actually making this, even though I really wanted to. Well, tonight I made it, and I'm absolutely blown away. My homemade pizza has never reached this level before, and honestly it was relatively quick and easy! Definitely my new go-to method for homemade pizza.

[@tildeumlaut6833]

“Keep the entire mess in the bowl” > Makes a mess pouring the flour into the bowl

[@marcelobulhoes6180]

Was looking for this comment

[@chelybeann]

Easier to clean off flour than dough

[@ThatLandonSmith]

“The wetter it is, the better it tastes.” My man 😎🤙

[@hakesz]

I need a T-shirt with "Why i season my life with white wine"

[@Flowku]

That would be awesome. I know I rip on you Ragusea but I love your videos and this shirt would be dope

[@dandanthedandan7558]

Make this a merch now

[@ilovemusicyoume]

He’ll explain why later

[@mandeepsinghgulati505]

Thank you so much for this. I recently bought a counter top oven and tried cooking pizza on a cookie sheet. it turned out fine but I wasn't satisfied with the base and crust. I could not find any pizza stone or pizza steel in my city. Got a cast iron skillet and tried this recipe and the pizza turned out to be so amazing. Thanks again!

[@mandeepsinghgulati505]

Tried this recipe again today with a proper oven that can go to 500 Fahrenheit and now I feel how subjective it is what one considers amazing. Compared to what I had today, the pizza I made 4 years ago with the counter top oven was nowhere as good. Lots of things changed in the recipe from 4 years ago. I used 00 bread flour instead of all purpose flour. Better quality cheeses, better sauce, used a food processor to knead the dough which was much softer than what I prepared 4 years ago. The end result was remarkably different.

[@scienceguy8]

Having done this a few times, I strongly recommend using garlic salt instead of regular old table or kosher salt when seasoning the pan. Trust me.

[@CreativeDirector65]

i LOVE garlic salt so I would do this anyway, but good on you

[@zhixinseah3549]

Everyone else: seasons their food Adam: seasons anything else but the food

[@InXLsisDeo]

KZbin is suggesting me: "Why I season my cutting board, NOT my Steak"

[@duieb]

Adam, thank you very much. I made this pizza yesterday (after raising the dough for 3 day in the fridge) and... ohh man... one of the best pizzas I`ve had!

[@sj4iy]

How does someone "swear off" cast iron pans? They are absolutely amazing for cooking many things, especially steak. Cast iron is great.

[@cheekygeek]

Yes, that sentence is nearly enough to make one leave the channel.

[@rohan1_]

@@cheekygeek “I don’t have time for a pan I can’t put in the dishwasher” He’s since changed his mind.

[@leolll9962]

stainless steel is better

[@sj4iy]

@@leolll9962 I have a cast iron skillet that is over 70 years old and still in amazing condition and used all the time. Stainless steel will NEVER last that long.

[@leolll9962]

@@sj4iy still ithink that stainless steel is better

[@twigtoyoulater]

I actually tried the "season my mouth, not the food" thing. There's literally no difference except for the fact that you taste the seasoning first. Edit: stop telling me kpop is trash that literally has no relevance to what I was talking about

[@frgwyn3760]

twigx k pop sucks

[@twigtoyoulater]

@Fun Roblox Gaming with ya nigga you didn’t need to tell me that but ok cool.

[@twigtoyoulater]

@Son Goku ok but since when did that matter here? This is a recipe video and I didn’t mention kpop lmao.

[@ashyzu]

twigx i hate kpop, but i respect your opinion that you like kpop

[@twigtoyoulater]

@AshyZu I see you like Steven Universe. Respect.

[@belle8026]

“I’ll turn my broiler on high-“ Me: ... “Brits, that means your grill.” Me: OH

[@xp_studios7804]

Confused earl grey noises

[@brendanswords4659]

Tf is a broiler like, why are Americans so awkward

[@SufficientDaikon]

I live in neither country and I don't know either of those words. Help.

[@renidere]

Brendan Swords idk man. I live in America and I didn't even know what a broiler was until now. All I could figure out was that it was an option on my oven

[@NB-ky5ol]

Ha. I didn’t hear him say the grill part. But a grill is something you cook ON, not under! 😂

[@stewhv94]

Dude... I lived in Bloomington for 5 years, my god Mother Bears was amazing. Thanks for showing me how to recreate it!!

[@bkpickell]

Instead of cooking the pizza on the stove, I usually put my oiled pan in the preheated oven for ten minutes, then plop my stretched dough into the pan and use a silicone spatula to align it properly. It gets the bottom just as crispy as what you were showing.

[@Maxaldojo]

Wow, rough crowd, Adam. First time viewer and I'm hooked. Good instructions, explanations and humor. What more could a viewer want! Thanks for sharing. I look forward to seeing more.

[@Ydocewob]

I have had those exact same orange measuring cups for 15+ years, I somehow feel more connected to you now...

[@ograin8045]

I was about to make a joke about how you were gonna season your pan but it seems like you already had that covered

[@Sodab-u5w]

I made this tonight! I was afraid the dough wouldn’t cook all the way/ be soggy but I was surprised that my cast iron got hot fairly fast. He’s right 5 minutes is plenty. I actually burnt my crust a bit because I used the stovetop on high and preheated the oven to 500 prior to setting the broiler. I used my kitchen aid with the dough hook and was afraid that there wouldn’t be enough dough to catch on the hook. I ended up adjusting the screw in my KitchenAid that moves the hook closer to the bottom of the bowl. I also used a rubber spatula to bring it all together and encourage it to grab onto the hook before letting run on medium for apx 5 min. I’m excited to try again and master this recipe!

[@edcorrigan3156]

Well, after a year of hits and misses,(more misses than hits) my quest for a decent pizza has finally come to an end. Tried this recipe and instructions to a tee and it came out perfect. Ironically I stumbled on this video when I was investigating the benefits of oven pizza steels. Thanks Adam.

[@eltiolavara9]

"it tends to make your pizza taste like lasagna" explain to me how that's a bad thing

[@charlie_mario6292]

eltiolavara9 Adam: I use a raw sauce because without the acidity, it tastes more like lasagna. Also Adam: **makes his lasagna bolognese very acidic**

[@introducinggod8572]

Because I want to eat a pizza that tastes like pizza, not lasagna

[@edef1244]

This comment was made by garfield

[@nicholasmaslonka4011]

Ladies and gentlemen, Garfield, and friends!

[@daonlykiwi1847]

Because Garfield will come to his house and steal the pizza

[@thor-oi8ve]

Adam: this video is sponsored by square space shows a circular pan Me: hmmm something’s not right here

[@zoliex]

Those corners 3:00

[@mabialaemile8541]

Jesus!!! First anime and now here !!! Are you everywhere or what 😎😎😎😎 #legend

[@vispev3123]

@@mabialaemile8541 they're not the same account

[@mabialaemile8541]

@@vispev3123 oww oki oki

[@cindyrigs8359]

My son and I make this pizza during summer break. I'm still looking around at yard sales for a 10 inch cast iron pan. I've been using my 12 in cast iron and it still taste good. Thank you so much for this recipe.

[@MarathonMiler]

This baking technique is amazing! I bought a pizza steel so that I could make puffy, crispy pizza, but my wife and I may prefer this method more. It's so incredibly easy!

[@ahhhmouuu]

"Why I eat my pan, NOT my pizza"

[@jakkesang]

ur not funny

[@faqih9685]

Dont worry u are funny

[@ahhhmouuu]

@@faqih9685 cheers ^.^

[@askthelord7675]

That is Not funny But not bad

[@ahhhmouuu]

@@askthelord7675 I'm sorry, I tried my best :c

[@cyberpug5583]

"The wetter it is, the better it tastes" -Adam Ragusea, 2019 (1:22)

[@ophello]

1. You will definitely need to poke a hole in your dough as it cooks on the stovetop, since it will likely bubble up. Poke one directly in the center using a meat thermometer. The steam will come out and your dough will make full contact with the pan. 2. It’s better to not put it the rack directly below the broiler, but one step down from that. This gives the top dough more time to cook without burning your other ingredients.

[@Richard-yw5mn]

Friend : what are you doing? Me : *seasoning my pan*

[@yahyashaikh7151]

Haha nice!

[@coolcal3162]

He said make sure to get the corners while oiling up the pan. He’s on another level

[@conorstewartme]

So, I've made this 2 nights in a row now and here are my takeaways (I've still nowhere near perfected it but here's to you trying also!) 1. If you're in the UK, the Tesco Instant Dry Yeast is really hit or miss when it comes to proving. stick it in warm water, wait 10 minutes (it doesn't really seem to fizz up like Adam's but there should be a few bubbles on top so that's how you know it's ready). I will experiment with other brands and update should I find a better option. 2. If you are using this Tesco yeast, I've found a little more goes much better. Try more like 1/2 to 3/4 teaspoon to get it properly going. It also seems to really prefer warmer environments for proofing... so I proofed mine in the bedroom as it's the warmer room in the house 3. You will most likely burn this. Use your nose, as soon as there's a whiff of burn get it off the hob and into the oven. He did say times may vary and boy do they, I've just purchased my own cooking timer and will be using the same recipe so it's good to try on your own 4. High moisture mozzarella (ie fresh mozzarella, or the one in the bag with milk). So far I've wasted 3 bags of the stuff, I cannot get it to cook properly, even when super cold, or partially frozen. I can't get it to not just pish out pure cheese milk all over my pizza, thus ruining my latest attempt (I just scraped it off and ate it anyway because I'm hungry and it's the first one I made without burning) and it tastes very good! I'm going to experiment with more cheese but so far, so good. Thanks for getting me into this Adam! My goal is to perfect this before going back to work throughout my winter holidays. Boy, this was a journey, as someone who has never owned or cared for a cast iron pan, that was a learning experience on its own. Would love to see your take on how to properly season maintain and care for a cast iron pan. For me, the best option looked like Grapeseed Oil.

[@boomerdestroyer9921]

Cool

[@j.d.kaiser7587]

I've made this twice now - with great results! It's so much easier than "regular" pizza. Don't be too much in a hurry to brown the bottom. I used plenty of olive oil, spices and some corn meal and it never stuck. Not sure I'd call it "pizza" but nonetheless, it's an excellent recipe. By the way, not much kneading needed with hi gluten flour. Keep it wet, stretch and fold with wet hands every hour or so. Turns out beautifully. I cook in an eight and a half inch Lodge and I'm getting 1 and a quarter inch of heat after baking. Cool it in the pan, transfer to a wire rack, let it cool until ready to cut.

[@fifty784]

Adam: *says anything* Members: WRITE THAT DOWN WRITE IT DOWN

[@San_Deep2501]

1:22 "The wetter it is, the better it tastes" Thanks for the advice.

[@ihaveeyesbutimustntlook1668]

😏

[@landontaylor8451]

This pizza rocks. Adam spares no expense. Let the Cooking King show you how to create this masterpiece.

[@integralmalfunction]

I can't believe I just learned about this show. What a hidden gem. I've never seen someone work a commercial in the middle of the show so nonchalantly either. Great job over there!

[@RadRadley]

I love this pizza! I make it once a week! I add toasted sesame seeds to the dough. But I disagree on the toppings, I use a bunch and the pie cooks great!

[@Meta-Drew]

Just made for the first time today, eating a slice right now. When I make this again I will: Use a little more flour in the dough recipe - dough was too wet to even touch with powdered hands and I ended up adding a ton of flour kneading anyway Set stove to lower than medium - I could smell a tiny bit of burning before I even got to the five minute mark to add my toppings, my bottom ended up about as burnt as you can get without the pizza being ruined edit* Made the above changes and also substituted 30-40% of the mozzarella with gruyere - turned out amazing

[@TheSaucyHippo]

Finally got around to trying this, and it was delicious! Cheaper and better than any of the fast-food pizza chains. This has become an instant addition to our weekly meal rotation!

[@francescodinicola6311]

Thank you for the mention

[@eeunoo]

You’re a KZbinr. You got a sponsorship! Great job. Pick one: 1. Squarespace 2. Skillshare 3. Audible 4. Honey 5. NordVPN 6. 7. ... Please note that there are no other options.

[@Nadia-cr2rs]

+ Dollar Shave Club and Blue Apron

[@xp_studios7804]

Hello fresh and brilliant

[@firiel2366]

Can't forget Blue Apron

[@hogue3666]

Mother Bear's was always SOO good on a cold day. Great Detroit-style pizza and awesome wings!

[@jeodaneocampo]

Dude, while watching your video, I can see that you can be a voice talent. Your voice is a God-given gift.

[@Shena2526]

Thanks brother for sharing with so much love. Making it now. 🙏🏼🙌🏼❤️

[@LARKXHIN]

"I'm going to season my pan, not my pizza." I audibly groaned and then laughed.

[@Riiisuu]

_Why I season the rocks where my iron comes from and not my pizza sauce_

[@soumyakarmakar6649]

"why I season my pan, and not my-" Oh wait

[@icylime3607]

Nao senpai *cough* copy *cough* *cough*

[@soumyakarmakar6649]

@@icylime3607 *cough cough*

[@cheese_man4952]

Y’all need to see a doctor

[@tenore8]

1974-1983, Bloomington, Indiana. I ate my share of Mother Bear's pizza. Excellent video; well-thought out and terrifically narrated.

[@Jsquared2]

Adam: “Rev up those meme machines” Me: *”It ain’t much, but it’s honest work”*

[@owenartguy]

I actually *season my phone screen* when I watch the video, so that my eyes accumulates all that *delightful flavor*

[@colinslaughter8506]

Proud IU student; glad you enjoyed Mother Bears! Which pizza toppings/specialty pizza did you get?

[@fergochan]

This came out amazing! I can't believe how well it came out on my first attempt too. I was worried I'd overloaded it with sauce and toppings (onion, capsicum, mushroom, ham and pineapple; just used a jar of pasta sauce instead of making a pizza sauce) but I switched from the pan to the grill when my nose said the dough was cooking and it only took a 3 or 4 minutes to melt the cheese and it came out perfect.

[@AXLplosion]

This was the first pizza I've ever made and it turned out amazing!

[@TheFooge]

Did you become disenchanted by san marzano tomatoes because of Alton Brown?

[@thisaccountisntreal107]

I was thinking the same thing. Alton brown atleast disenchanted them for me

[@Cash0991]

I got a tomato guy...

[@thanhavictus]

Tell me more about this, I'm out of the loop

[@TheFooge]

@@thanhavictus The full episode about chicken parm was uploaded recently. Here is the part about San Marzanos specifically. kzbin.info/www/bejne/a5zKZ6WbnKalfLs

[@badman1481]

1:13 Adam: keep the entire mess contained in here Also Adam: Gets flour all over the table

[@arcadianwind]

thank you for this method! i have a studio apartment and don't have the space for any big pizza gadgets and i could never get the crust as good as i would like but this is a GODSEND. i do it in my nonstick and it comes out amazing every time :3