Easier pan pizza in a non-stick - browned base and crispy rim

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**RECIPE, MAKES ONE 10-INCH PIZZA**
For the dough
1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)
For the sauce
1/3 cup (80mL) canned crushed tomatoes (I like Pastene "Kitchen Ready")
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)
For the rest
5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs
Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn - this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact - no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat (duh).

[@hamslicemcdooogle8080]

“Feet-za butt” hell yeah fkin got em

[@SaMiChi]

Was he referencing Pizza Hut? I couldn't figure out what he was saying.

[@diamond_dogs]

Owned

[@thepatriot4458]

Adam *DESTROYS* corporate marketing with *FACTS AND LOGIC*

[@user-kj4wz3vp1j]

Nobody out-feetzas the butt

[@JT-qj2lj]

@@thepatriot4458 good pizza doesn’t care about your oven.

[@D-tail]

This man implemented a squarespace advertisement without me even knowing. That transition was so smooth

[@itsnathanhere2578]

Smooth Just like using Squarespace

[@Cozmc_Myth]

😂

[@stonewars2078]

Then how DID you know about the advertisement?

[@D-tail]

@@stonewars2078 because it took me a few seconds, and then I was like: "wtf, did this man just advertise something?" Then I looked back, and realized it

[@stonewars2078]

@@D-tail oh, okay.

[@WendyvanW]

My 12 years old son is a huge fan of you, Adam. He is making this pizza today, and already prepared the dough yesterday, so it should be extra fluffy! Thanks for being an inspiration!

[@omarmian4222]

Your welcome🥰

[@iwillhaveacheeseburger2255]

Np

[@phillipwalk3r]

@@omarmian4222 What

[@phillipwalk3r]

@@iwillhaveacheeseburger2255 What

[@phillipwalk3r]

They were talking to Adam, not you two

[@chrisprendergast5477]

The amount of information eloquently delivered is impressive. Even at 7:30 he talks about polymer fumes being particularly hazardous for birds in the context of a teflon pan burning.

[@t_t9964]

istg i feel like i will always knew some new out-of-context information that a little unrelated to the video. It feels like im gaining knowledge while also losing brain cells

[@evantopg]

my birds died to those fumes

[@ezay8694]

@@t_t9964 I mean, it’s not really out-of-context because it’s a real concern that’s relevant to this recipe

[@itsjustme5097]

​@@t_t9964Just 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 :)

[@bitburg40]

Yep, no needless clowning around, weird dancing, singing, talking to peppermills or beating up refrigerators.🤪😂

[@circularsolid5252]

me who doesnt have ingredients: *yes*

[@surprisetroll5700]

Just grind up dollar store bread with some ketchup and spoiled milk

[@cottoncandace7704]

Me who doesn't have an oven: also YES

[@yunghazara9608]

Man get off dat couch and go to the store

[@hadison6838]

I don't have the western ingredients. Idk what the hell is oregano in my place...

[@cottoncandace7704]

@@hadison6838 lol same but i still bought it and use it in cooking, it's a herb and apparently gives good taste to food.

[@SwoodAneue]

I tried this with a very large cast iron skillet and it turned out incredible, better than most takeout. I've never even made oven pizza before. 10/10 I'll be making this again.

[@danieldavis2049]

was it easy to remove the pizza from the cast iron? or did you use some sort of non-stick spray?

[@Ubeogesh]

@@danieldavis2049 there's oil already in the recipe - non-stick spray IS oil, just less of it.

[@SwoodAneue]

@@danieldavis2049 it came right off the pan, no problem.

[@danieldavis2049]

Christine D thanks!

[@jbsbigboy]

@@danieldavis2049 I also used my cast iron. It was easy to remove the pizza and also easy to lift the dough to check it during the browning stage. Not sure why non-stick would be needed if the cast iron is properly seasoned and oiled.

[@inigma_ITC]

Just made this last night, first time, with 11 year old daughter. We doubled the recipe to start for a family of 5 and she did it all. And it came out exactly as the video. Best home-made pizza ever from fresh bag of flour to crunchy frico in about 3 hours! We've got a lot more to make again tonight, this time we're quadrupling the recipe and keeping it overnight for even greater taste. Thank you Adam! The method to bake/fry the pizza bottom in a non-stick, and then add toppings and broil the top, is pure genius that passes for a cake pizza that tastes equal or better than restaurant. We decided to transfer the pizza to a preheated cast-iron skillet for the broiling step since our non-stick had a handle we didn't want to burn, and this alternate method worked just as well. 2 mins is not enough for the pizza to stick to the cast-iron it if you spray it. Slides right out onto a cooling rack after freeing some of the frico with a spatula. Beautiful. Tasty. Thanks again! Edit: for those concerned about the cost, it was $44 for all ingredients in rural America, which would prob make 15-20 pizzas - and this price includes rootbeer to celebrate! This is about how much we spend on a single night of restaurant pizza which we can only do once in a long while. We can't quite yet afford the pizza steel to experience Adam's NY style, but this recipe passes for something as good or better if you're still in that camp. So ya, saving us money, Adam's video on this and other pizzas is a real blessing!

[@nickdager123]

that sounds freaking awesome! ima try it out sometime

[@EzeAsuoha]

@@nickdager123 did u try it?

[@nickdager123]

@@EzeAsuoha heckk YES i tried it! my first attempts weren't great (my measurements and timing was wack) but once i somewhat perfected the recipe (that works for me), let me tell you, it... wassss.... WORTH IT! it was totally worth the time and effort, i think you should try it out! i hope you have fun, and good luck if you do so!~

[@marytillison8392]

I just made this OMG! My oven doesn’t work but the broiler does, turn out amazing! TYSM! Be doing this once a week, thanks to you, and soooo crispy and delicious!

[@EzeAsuoha]

@@nickdager123 did u ever have issues with making the dough rise? My dough has been in the fridge for 9 hrs and hasnt risen. I used instant yeast and milk in my recipe today. Last week i used instant yeast and water in my recipe, left it outside for about 2 hrs and it rose well

[@gavinistheawesomest]

I used to work at Pizza Hut and the pan pizzas always tripped me out. We would receive these small frozen disks of dough, and part of our prep was to spray the pans with oil and just drop the tiny frozen disks into the pans and put them in the walk-in fridge, and then over night they would grow into pizza sized doughs. Oh, and the same amount of dough was used for medium and large pizzas. We just stretched it more for large. Everything was just so wrong.

[@lordlittletoeq8537]

Unholy sorceries

[@Jack_bakerr]

Every one knows it called izza glut

[@saltytr3319]

Dude, I work at pizza hut, Pan pizzas go in the fridge to temper along with normal Hand Tossed dough. But only pan pizza goes into the proofer later, thats how it gets puffy and fills the pan. It does not become puffy from sitting in the cooler, and it is a slightly different dough than hand tossed

[@wesleygary6651]

I used to work there too. Made our own dough, this was over 30 years ago. I figure franchise locations have to spend more money to buy the premade disks but everyday we would run out of X-large Pizzas then Large sizes. If you don't freeze the dough wonderful things happen to it over a few days.

[@ramonpablito9154]

I worked at pizza hut too and we made the dough ourselves

[@MrDrProfPatrick12]

"But I'm super sensitive to pizza fumes and this smells awesome" had me bursting out laughing

[@horacegentleman3296]

It's in the blood.

[@josephx5771]

You mean busting 😏

[@cnor088]

@@josephx5771 stfu😐

[@Fucklifedeadshit]

Did it?

[@josephx5771]

@@cnor088 mmmm no

[@keinStresskochen]

If you brown your pizza in a dry pan, you get more of a "firebrick" kinda crust on the bottom.

[@leahgross8952]

Fry your French fries without any oil. Gets crispier.

[@rohaller]

Öha, dass ma di do siagt! Guads neichs und auf viele neie guade videos!

[@Automatik234]

Wieso wundert es mich nichtmehr, dich hier zu finden?

[@TrimsDH]

@@leahgross8952 yes

[@peterreisberger150]

Frohes neues 🎊

[@erisdiscordia5429]

7:20 This is actually why I go with the canary in a coal mine method for my kitchen. I keep a canary in my oven so I'll know if the pan releases harmful fumes. I've never used the same pan twice, so watch out. I've also never used the same canary twice, and usually end up eating my food raw.

[@Anjalena]

🤣🤣🤣 OMG this was stupid funny. 💕

[@CST1992]

This is SO wrong...

[@erisdiscordia5429]

@@CST1992 It's funny because it's true.

[@anderspedersen7488]

You could eat the canary..

[@erisdiscordia5429]

@@anderspedersen7488 Raw? Don't be ridiculous.

[@danh-or5nt]

I just made this for me and my 22 yr old stepson. HE RAVED ABOUT IT! I thought it was one of the best pizzas I have every tasted. I used a 10" nonstick pan. I added toppings-pepperoni, Italian sausage, diced jalapeños, thin sliced red onions and your other ingredients. WOW! The crust was crunchy on the bottom and tender in middle. I'll probably switch to a 12" well-seasoned cast iron pan next time to produce a larger pie. I have to send this video with recipe to my brothers and sister and my wife who is down at our other place in Mexico. Thanks again for doing this.

[@razz5614]

have you figured out a recipe for a 12" pan? i don't have a 10" pan and i haven't found a scaled up version.

[@Anonymous-ji4sb]

I think we can all agree Adam is the most “real world” cooking guy out there. Like I don’t have thousands of dollars worth of equipment like other guys nor do I feel like being totally prim, proper, and perfect while cooking.

[@38rabs]

Thats my biggest issue with Josh Weissman. Its like your not really cooking unless your using garlic imported directly from the Italy raised by a specific family. Also, buy 45 ingredients to make things from scratch that have no business being made from scratch in most instances. I'm half expecting one of his recipes to start out with "raise a cow from birth." I also don't want to spend $50 on ingredients I will only use super rarely.

[@malacki163]

Bro im drunk af rn i agree

[@doubleagente]

@@38rabs thats why I like his but cheaper series and when I watch his other videos I just take notes of which things go together instead of following the recipe exactly

[@Ulquiorra191]

I literally just realized this episode that he has the exact same oven as my parents, we just have the gas model.

[@QuackingEldrich_101]

200th like so satisfying

[@sonofalbi9801]

I can’t believe it’s been over a year since the first pan pizza video.

[@mayflooer5454]

WAIT REALLY?

[@garageofrock]

i swear he had 37k subscribers like 6 months ago

[@diamond_dogs]

They grow up so fast

[@vallyent_]

No way, really?

[@christinevu5260]

That’s crazy

[@williamwilshere3251]

This is the first ever no-pizza-stone recipe I've tried that actually worked and produced a pizza exactly like the one you showed. Incredible dough recipe, Thanks Adam

[@mars3367]

Literally just made this 1 hr ago. This is the best cooking method for homemade pan pizza. When I used to make pizza from scratch it was always flat and not fluffy. Basically like a thin crust pizza. Nothing wrong with thin crust but I love me some thiccc dough! It turned out amazing. Probably the best I’ve ever made! Will follow this recipe going forward. Thank you Adam!

[@jasonwoods6204]

This is literally the most perfect-looking pizza I’ve ever seen in my life. I can’t wait to try this.

[@olaola1179]

Ue

[@shadow6687]

To be honest it is not the best looking pizza, at all. But it seems tasty tho.. And also easy to make it that way. I want a pizza now :d

[@n1k32h]

This guy lives in my small house next to my mansion. He makes me this for breakfast and lunches. His not for sale btw. Bye

[@FarhanAhmad-bx7pr]

@Bar1 ❤️❤️❤️kzbin.info/www/bejne/gYqmhHR8id-Labs

[@FarhanAhmad-bx7pr]

@@shadow6687 ❤️❤️kzbin.info/www/bejne/gYqmhHR8id-Labs

[@michaeldavis6993]

I love hearing this guy talk about the pizza, he sounds both knowledgeable and passionate.

[@FarhanAhmad-bx7pr]

❤️❤️❤️kzbin.info/www/bejne/gYqmhHR8id-Labs

[@chisomo8088]

He really does

[@alain3163]

being a diy pizza fan, this has been the best 10 mins spent learning, no nonsense technique , straight to what works, in pizza world , perfect dough prep and thickness , toppings, and that special gremolata is what got me hooked. Thanks man for showing me an easy full taste way.

[@danh-or5nt]

Yeah, the gremolata was a really nice Italian addition.

[@brianirwin6047]

I own an outdoor pizza oven that makes the best thin crust pizza in 2-3 minutes. It does require about an hour of preheating, but amazing crispy thin crust. I tried this method an hour ago with a leftover ball of dough I had. In 10-15 minutes, I pulled one of the best pizzas I've ever made. The technique, and the seasoned oil in the skillet are gonna change my life!

[@davidblaine2669]

8:52 was the smoothest ad plug on KZbin. Almost makes me want to get squarespace

[@lukastojanovic8551]

Nobody has better transitions than Linus

[@brewedwine6683]

@@lukastojanovic8551 this was on his level

[@FarhanAhmad-bx7pr]

❤️❤️❤️❤️❤️❤️❤️❤️kzbin.info/www/bejne/marEn6iGhbN-q6c🙏

[@binghamm]

This man has the best transitions that i've ever seen

[@YouKnowMeDuh]

Almost

[@dread1444]

ad transition so fluid I didn’t even think of skipping it

[@zkingsalsa]

same

[@bill_the_duck]

advertisers love him

[@dextuary]

At around 1:30, I expected him to say, "This is super easy... barely as inconvenience" 😁

[@AnthonyScott5425]

......"oh, really?"

[@macaronicowgirl]

If you want to speedrun this recipe and you live somewhere that has Publix supermarkets, go to the bakery and look for a little refrigerator where they have premade pizza doughs and get yourself one of their dough balls. The dough itself has a lot of the qualities you get from Adam's recipe, but saves you a little time. They even had an everything bagel seasoned dough I tried with this cast iron method that worked out great! One of the best pizzas I've ever made at home!

[@deegong88]

Time to make this: hours Time to eat this: seconds

[@dopevader3673]

What my mom says every time she makes a feast.

[@martaviviani1401]

😆

[@nattaweejirathakasem3151]

After i read this i close clip lol

[@ahriik]

This is actually one of the quickest ways to make pizza. When it make it, it takes maybe 20 minutes if I'm not rushing (if I already have dough made).

[@dirt7763]

@@ahriik When I make pizza I just use a tortilla and I put cheese and pepperoni on it and put it in the oven. It's like 5 minutes.

[@harukik2634]

"Now go frico yourself" - Adam Ragusea

[@penapukki4623]

I frico'd myself the second I saw Adam had uploaded.

[@leedonghae1198]

@HarukiK your pic fits perfectly with the Adam's quote lmao

[@deutschelehrer69]

@@penapukki4623 no

[@roylim1169]

Go frico yourself you siko

[@glyph1869]

This recipe is amazing. I have used it repeatedly, and it's one of the only things I really know how to cook from scratch, but it always produces an amazing pizza that my family is eager to get in on. Thank you so much for this one, Adam!

[@ayush_stha]

Tried this one, & Pre-cooking the base in the pan before topping it & putting it in the oven made a huge difference!

[@robinwsc]

i thought we had avoided the "brits that means your grill" this time lmaoo

[@AlecWilcosky]

i was looking forward to it! Helps the video standalone for first-time British viewers and creates more memes to the Ragusea canon for us. Win-win!

[@drakedbz]

That's a grill innit?

[@lucinae8510]

It's really fine we Brits can live with broiler, Fahrenheit and kosher salt.

[@tissuepaper9962]

@@drakedbz Thassa*

[@HowtoEverythingYT]

I only learned recently a broiler is a grill. I am a brit. xD

[@Mamelouk_Z]

when I was scrolling down, he said "hey look up!" I was like, wtf

[@swaggysprite]

that literally happened as i was reading this wtf

[@Mamelouk_Z]

@@swaggysprite 😂

[@roylim1169]

Laughs in phone

[@TheSlavChef]

hey, look up!

[@revizion9101]

just made this pizza it was awesome used water instead of milk but just a heads up for anyone else who had this same problem i had to add WAY more flower than the 120g this recipe called for i mean 120g of flour to 120g water is 100% hydration wtf i simply don't understand how that's possible. in his Neapolitan pizza he used a 75% hydration dough 700g flower 525g water and he referred to it has dare devil levels of water or something so i dont really understand what's going on in this recipe cleary hes not doing a 100% hydration dough so to make it short id recommend doing 180g flower to 120g water for a 66.7% hydration dough probably start with 160g if you want to be cautious or have a higher hydration dough 75% anyways hope this helps someone recipe is good too will be making again

[@whydidthetilda]

This helped me a lot, I've made it twice now with milk and it's been essentially liquid both times, ended up adding a ton of extra flour.

[@tomkennedy6069]

Gave this one a go - awesome pizza, will definitely make this one again! However, is it me or are the metric measurements way off? 100% hydration is a very wet dough for pizza/kneading by hand. I didn't really think this through before following the recipe and ended up adding a fair bit more flour.

[@Emperorerror]

We are having the same experience over here, def seems odd. Added like twice the flour

[@KnightsOfTheMemeTable]

I love how no one is talking about how he used the pizza cutter???

[@saiyantwan]

Just saw. Why is he basically stabbing and dragging it.

[@zypher6018]

@@saiyantwan because they’re terrible and not sharp enough to cut dough

[@koliman1588]

@@zypher6018 something is wrong with your pizza cutter

[@jacksonbrooks4347]

Yeah I always have to put in so much force with a pizza cutter. normal knife gang

[@Sam-pg8cs]

It got the job done. The cutter obviously isn’t very commercial or sharp either.

[@johnpinneriv9958]

"Get Ur Frico On" and "It's a super frico, super frico" did not go unnoticed...or unappreciated.

[@michaeldavis6993]

9:38 now go frico yourself

[@FarhanAhmad-bx7pr]

❤️❤️❤️❤️kzbin.info/www/bejne/gWi9ZmCEf8hsp9U🙏

[@FarhanAhmad-bx7pr]

@@michaeldavis6993 ❤️kzbin.info/www/bejne/qYPUaGaLdpJ_pLs🎉🎉🎉

[@FarhanAhmad-bx7pr]

❤️❤️❤️❤️kzbin.info/www/bejne/gYqmhHR8id-Labs

[@hexagod1313]

Just tried it, worked great. The only issue was I needed a lot of flour added in to make it even a little less sticky, it was super sticky and impossible to work, but it turned out great

[@daniellynch3724]

I have the same experience, and I’m even using the same flour. It’s definitely over hydrated at 120g flour to 1/2 cup milk

[@KarlWelshman]

For pizza dough making, it should be 65% to 70% water hydration (milk in this recipe). For example 65-70 ml of liquid to 100g of flour. In Adam's recipe, 120ml of liquid to 120g of flour is 100% hydration, which is impossible to work with. I would say that every person in the comments of this video who said they made it had to add extra flour.

[@Justinharris360]

Followed this recipe and it came out absolutely perfect. Needed a few more mins in the oven but other than that this is basically spot on thank you!

[@Solbashio]

This is literally the easiest and laziest pizza. Perfection.

[@TommyAngelo1337]

"Literally the easiest and laziest pizza" would be ordering one.

[@duewest9801]

Lol what? There are nearly twice as many steps to this than a regular oven pizza

[@Chuked]

Tastiest

[@petervansan1054]

not really, it tastes like fried dough, very bad

[@ronanmcintyre]

Tortilla pizza with a shop bought tortilla is easier, if you count that as a pizza

[@HenryArchive]

smoothest things in the world: Bald person's head Baby's bottom Adam's sponsor transitions

[@creampuff966]

So true

[@jaeden_T0pia]

you have the same last name as me

[@elgorriongordo6528]

@@jaeden_T0pia and me

[@jaeden_T0pia]

@@elgorriongordo6528 crazy

[@RafaelThorazines]

Thank you Tankman

[@gcavaresi]

Just tried the recipe and I'm bamboozled with the results. Absolutely wonderful. Thank you, Adam.

[@Emocrikit]

If you have to use pregrated cheese, I suggest rinsing it in a bowl and then drying out thoroughly, and refrigerate it. I found that it mitigates all of the burning that would normally occur when using pre shredded cheese

[@jennyneon]

I season my seasoning, not the food, it will give it more flavor.

[@QuackingEldrich_101]

@Meepex lmao

[@QuackingEldrich_101]

@@jennyneon depends on region

[@anthonylosego]

@@jennyneon you could spell it as ti, but then you'd need a mirror to read it right...or should I say read ti right. It would seem it depends on what side of the pond you are on as to how you spell your colours too. Though they are never collars.

[@clydu91]

😴

[@knob2974]

@@jennyneon Flavor, or as the Brits would call it "Flavour"

[@nathanroos4143]

Fun fact: the dutch way of saying “oregano” is “wild majoram”

[@happylittle426]

That is a fun fact 🤣

[@lucasvanputten7037]

I'm dutch and I have no idea what you are talking about I just say oregano

[@nathanroos4143]

@@lucasvanputten7037 kijk op de Wikipedia pagina. Mijn grootouders zeggen het ook altijd. “Wilde Marjolein ” en de groenteman ook.

[@lucasvanputten7037]

Het zou kunnen dat dit een regionaal ding is ik woon dicht bij den haag en dit is de eerste keer dat ik "wilde marjolein" heb gehoord

[@nathanroos4143]

@@lucasvanputten7037 Nee het is de echte Nederlandse manier. Mijn grootouders wonen al meer dan vijftig jaar in Amsterdam. Het is gewoon verdrongen door de Engelse woorden. Een andere oude benaming is "palingkruid", maar dat hoor ik echt nooit. Oregano is (nog) geen proper Nederlands. je zou het kunnen zien als een heel invasief leenwoord.

[@ObsequiousV4]

Your videos are always an interesting mix of casual and comprehensive. Looks awesome

[@BenA_DD]

I just made this, used cake forming pan/sheet things bc I don't have an oven safe skillet, and it was FANTASTIC! I've tried maybe 10 or so homemade pizza styles and recipes and this is the easiest and best by far, that topping is also out of this world!

[@rustyrobots426]

Geez, I know my addiction is getting bad now, "uploaded 56 seconds ago"

[@Dctctx]

The pre-grated Parmesan is real cheese, it just has anti clumping stuff added

[@paulbreitbarth5965]

But it’s not real parmigiano reggiano.

[@MrDukeSilverr]

@@paulbreitbarth5965 It’s usually Grana Padano here in Germany, which is made like Parmesan, but not in Parma

[@paulbreitbarth5965]

@@MrDukeSilverr no it is not haha first of all if it’s real grana padano it would have the respective certifications on the box. Second, grams padano is made with different milk with less fat. Also grana padano is made with the addition of an enzyme called lysozyme which is a preservative while Parmesan doesn’t have any enzymes added in its production process.

[@MrDukeSilverr]

@@paulbreitbarth5965 It still tastes the same...

[@paulbreitbarth5965]

@@MrDukeSilverr you should get you hands on real parmegiano and grana padano if you think so. Not the Parmesan from Wisconsin.

[@braddaudron3243]

Made it with Italian sausage and wasn’t sure if it would cook all the way thru but it totally was perfect. Great recipe!

[@Son_of_Mandalore]

Loved this method, gave it a go and it was awesome. Thanks. I could listen to you all day, the way you narrate is excellent and not patronising like some other food channels. Thanks for all the great tips over all your episodes. LOVE the channel 😁

[@Alex-ec1lu]

8:51 that transition 🥵

[@hopper6094]

Lol

[@hopper6094]

🥵😩🥵😩

[@lewhx6710]

That was the smoothest transition to an ad I've ever seen in my life

[@JonCausithONS]

Loosely worked off of this recipe last night with my family - I used the oven heat to bake it instead of broiling it, so it did come out a bit soft, but that’s okay - the tips used in the video seriously helped out. Thanks, Adam!!!

[@filipgren6091]

Hi, Adam. I used Your method and now I'm all in for pan pizza, and I'm thankfull to You for that. Gremolada - wonderfull idea. Fake parmesan under mozarella - delicious idea. Great video. One tip that worked for me: more flour at the beginning, and adding milk after kneading to make it 'stickier'. Way easier to knead. Also I cook my sauce: passata, sugar(if needed), oil of olive, vitrified onion with some garlic, cook until thick and blend. 240ml milk + 240g flour (plus some for kneding) -> pizza for family of four.

[@suncworm]

That was the smoothest transition into a sponsorship I've ever seen on KZbin. Take my money

[@SoulKingVA]

Love that added bird info, I appreciate it at a lot as a home cook and a bird owner. Thanks man!

[@wadebarnett2542]

If I had a bird, I'd get rid of all the Teflon cookware...just to be safe.

[@ano_nym]

@@wadebarnett2542 if I had anyone I cared about (including yourself), I would get rid of them.

[@janicechambers9586]

I share my heart ❤and home 🏡 with my African Grey parrot Gizmo ❤

[@trektech7152]

I cooked this my partner and I fell in love with citrus texture Thanks Adam for everything 😊

[@a-ok]

I just used this pan frying method tonight for the first time and it worked incredibly well. I watch so much food tube and am so often disappointed with the claims being made. That is simply not the case with Adam. These methods are truly the best. Love having this as an option now! Thank you!

[@AlexanderSkinnerVids]

*Why I season my pan, not my pizza 2: Electric Boogaloo*

[@akivadavis2747]

Pan pizza 2: The Pizzaning

[@johnbezos8853]

Wow. Never expected to see a Grian fan here.

[@shane9245]

@@johnbezos8853 that’s not a grain reference bud

[@Oscar-vv6dn]

@@johnbezos8853 What???

[@m3b02]

@@Oscar-vv6dn A little context. Grian is a minecraft youtuber that plays in a minecraft server called Hermitcraft. At some point in one season, Grian started this tag game where people pass a tag to each other. The game had a return in the latest season and he called it "Tag 2: Electric Boogaloo". I guess the dude thought Grian made the phrase "Electric Boogaloo" up...

[@yahyashaikh7151]

Dude that's the smoothest sponsor transition I have seen in my life and life is too short to not use squarspa-

[@paulsalopree7809]

This randomly popped up in my feed, gave it a view and it got my full intention. I cannot wait try this buddy. Thanks man

[@Milkymichi]

I made this recipe with my friends. It was soooooo tasty. The crust was crunchy at the bottom and soft at the top. I'll never get over it

[@abdou2523]

Never, any under circumstances go "oh no I'm not doing another pizza video" Sirr, they're geniuenly super great all of them.

[@PimpSlimGoody]

"Brits call it a grill" needed that, was just about to Google broiler in English

[@ThatGuyNicho]

IKR? Never heard of a broiler before. I also did not watch this video properly when trying this pizza recipie yesterday - I tried baking my pizza rather than grilling it, and it was decidedly sub-optimal in result. Going to re-try!

[@sonofaquack6987]

@@ThatGuyNicho grilling it?

[@tobiassiagian2562]

@@sonofaquack6987 broiling as the americans call it

[@jamesiyer4937]

very poor

[@PimpSlimGoody]

I should add, pan plus grilling results in what we call an absolutely banging pizza US subtitles: (Also, skillet plus broiling makes an epic pizza)

[@KibblezanBitz]

My parents make pizza from time to time in your house. I will admit that they have their own established recipe we all enjoy, but I made a gremolata for it and it was amazing on the pizza. Awesome suggestion!

[@tantantea2901]

I'm in lockdown in Sydney, Australia so taking the opportunity to go through recipes. OMG, this pizza was amazing!

[@deadfr0g]

The ultimate piece of Adam merch would be a “Heterogeneity” t-shirt that doesn’t match any of my pants.

[@willywodka1924]

It is rainbow coloured, so nothing is ever able to match

[@OhioUltimate979]

It’s tie dyed and plaid.

[@Vitx0o]

Perfect.

[@RcRtv786]

LOVE FROM BANGLADESH💓💓💓 kzbin.info/www/bejne/eHSwmGxsh9uEj80

[@frostyfire03530]

I instantly thought merch when he put put it on screen.

[@anthropomorphisis]

"I like to knead this kind of dough in my hands" - A LIKELY STORY. You just wanted us to see your guns!

[@BarbarianGod]

he's lookin' mighty fine lately

[@MsZephyra]

He can get it!

[@hasnainahmad169]

@@BarbarianGod is that a Ben deem reference or a concidence

[@BarbarianGod]

@@hasnainahmad169 Not sure who that is, so it must be a coincidence, will check out their channel tho!

[@PLAYAWORLDRecords]

kzbin.info/www/bejne/gHa2nahmit-Jj6M

[@kevinbossick8374]

Made two of these tonite. Absolutely delicious. And so easy. I put the pizza in the broiler without the pan. Still came out great.

[@Spindlegrind]

10000000% credit for mentioning bird owners and PTFE fumes!

[@nestorcampos810]

You gotta take a second to admit this man makes the best transitions from video to sponsors

[@tehboush6205]

Yep, at least every time I get pitched an ad, I get to have a slight giggle at Adam's transition, so it's not terrible

[@ashwinkrishnan7252]

"dust on a bit of parmesan or whatever you want to call this substance" Adam is feeling fiesty today

[@ethelredhardrede1838]

I think its the dried nature of that sort of shaker cheese that makes it different and often a good choice. And some brands have less cellulose which is the actual anti-clumping agent in many of them. Maybe even the one Adam used.

[@glacialimpala]

@@ethelredhardrede1838 You made me go check if I've been eating paper in that grated cheese shaker all these years. Nope, just milk, salt, yeast and some egg-derived preservative. Zanetti is the brand. I'll sleep easier now :| cellulose? Wow man. USA is scary.

[@ethelredhardrede1838]

@@glacialimpala If its refrigerated it is very unlikely to have cellulose in it. Edit, sure enough the Walmart refrigerated parmesan has cellulose.

[@glacialimpala]

@@ethelredhardrede1838 You're very right, refrigerated it is :)

[@TempoChannel5]

Bingbon

[@A_99_R]

The best Segway to a sponsor I've ever seen: 8:44

[@Ensiferum888]

Watched 3 of your videos, I love your voice, your choice of words, your speech rhythm, the images. I've always been terrified of making dough for some reason, and after seeing this I think I'm going to try it. You gained a subscriber I love your style so far man keep it up!

[@Ha-GNAR]

I just made this and it was epic. Slipped the pizza onto a tray while under the grill to avoid non stick pan troubles.

[@tofu224]

Or just put sone oil?

[@yahyashaikh7151]

Well he does address non stick isnt NEARLY as dangerous ppl think it to be.

[@handle__]

I'm planning on doing the same thing. I want to avoid putting teflon into oven especially, because mine has a plastic handle.

[@MustardFace34]

"But I'm sensitive to pizza fumes." Adam, this entire video is so *cheesily* smooth.

[@undeniablySomeGuy]

been making this recipe a ton recently! thanks adam, this one works great. I would encourage anyone who makes this to try onions as a topping. You can put them on just before you broil the pizza, or you can caramelize them and put them in afterwards. It's super yummy

[@jx14aby]

I'm making it tonight and added pepperonies. Had a lot of trouble with the dough, but we'll see what happenes. Like my brother always says, "Pizza is like sex. when it's good, it's great. And when it's bad it's still pretty good."

[@Rob_430]

I love onions on my pizza. I made 1 tonight with pepperoni and onion. Yum!

[@safiaahmed2696]

Thank you so much for this recipe!! It truly tastes like pizza hut. I used canola oil and butter on the pan. Made it so better!

[@Kskillz2]

What a better way to end 2020 but with a good pan pizza recipe video 🍕🍕🍕

[@-TheDarkestNight-]

That's a very deep reply for a video a minute old

[@ThatGamerDude9000]

Oh boy, looks like you are looking to start the pizza wars. I can hear the New Yorkers crying now how the year should have ended with a New York Style pizza video.

[@danielleanderson6371]

Finally a pizza recipe I could conceivably make. I don't have an oven-safe nonstick pan, but I can totally use my regular nonstick on the stove and then just move the crust to something else when it's time to broil. Heck, I could put it directly on the rack, since the crust is already cooked and can't slump between the wires. Also, this recipe only makes one pizza, which is great news for people like me who can't be eating pizza three times a week or I'll get sick. It also doesn't use a very particular kind of cheese I'd have to hunt for. Lastly, it doesn't require that I spread flour all over my tiny apartment kitchen counter. Literally this recipe resolves every gripe I've had with your previous pizza recipes, so I am completely thrilled.

[@allenlutins]

If you put it directly on the rack I think you run the risk of stuff dripping to the bottom of the oven. Might want a cookie sheet under there...

[@danielleanderson6371]

@@allenlutins Oh yeah absolutely. I actually just leave a big sheet of foil on my bottom rack that catches most of my drips. I can also just not go all the way to the edge of the crust.

[@peterkossits4794]

Made this pizza 3 days ago and am still thinking about it. This recipe is life changing.

[@haytguugle8656]

Just tried this interesting idea. Made enough dough for a few pizzas. Used one of my very well seasoned cast iron pans. (not one bit of sticking at all) The dough was very high-hydration, just barely stick-to-your-hands moist. After the first one - highly successful and enjoyed, I decided that I wanted more sauce. The 2nd pizza, more sauce, lower stove heat, even more amazing. 3rd pizza - lots more toppings along with the added sauce and extra cheese - even lower heat/longer stove time, lower position under the broiler - dough cooked a bit taller / fluffier but fell back down a bit while cooling on the rack. All together, this is a really good idea that makes not having a super hot pizza oven a non-issue. It really works! Thanks!!

[@IdoAnything9186]

Probably the smoothest transition from pan pizza to squarespace anyone could pull off. My hat off to you. Masterfully done.

[@salimamour520]

Try this.. You will LOVE IT kzbin.info/www/bejne/mGicXpyEl8-jrNE

[@bhministry]

there's been a couple times that I've not noticed until half way through his ad

[@joymwendwa6959]

Agreed! You can check Micarah Tewers for interesting, funny adverts from her lol

[@leethul]

Really great method! Was feeling a little bummed that my nonstick of choice has a plastic handle, but I thought of a fix for those in the same scenario. After browning the bottom, just slide the pizza onto a normal pan to top and put under the broiler. Thanks Adam!

[@biccytanclips]

I also have plastic handled pans. This is a really elegant solution. Thanks!

[@humantrash7980]

Good idea 👍

[@willanthevillain418]

Wow I am such a dumb ass for not thinking of this. Thanks

[@starapples]

Wont it stick if you use a non non-stick pan?

[@leethul]

@@starapples I wouldn’t think so. The bottom will be super crunchy and shouldn’t stick. Haven’t tried it myself though.

[@fatimazahrazine6905]

Tried it and it came out perfect!

[@eXJonSnow]

Adam, this video is incredible. I love the technique and the recipe is simple and tastes great. The past 2-3 times I've made it, I actually used my 10-inch Carbon Steel pan from Misen (based on your recommendation for the pans/knives they make). After cooking, I wiped off some of the excess oil and burned food bits, but I didn't touch the seasoning of the pan at all. I'm hoping it will build a season over time, similar to a pizza steel or a pizza stone and it will improve the pizza's I make in it.

[@dineshjanapati6511]

"that rhymes with 'itza glut'. They don't need my publicity."

[@GreenBlueWalkthrough]

But Hershey's does?

[@lenhister]

I, too, watched the video.

[@thatweirdguy_ben]

Pizza Hut, you morons.

[@anjhel_]

@@thatweirdguy_ben someone didnt catch the joke

[@thatweirdguy_ben]

@@anjhel_ I did. It rhymes. I'm just saying, it means Pizza Hut. If people didn't know.

[@MatthewClise]

By not saying "Pizza Hut", now that's all I can think of. It's like a mental Streisand effect. I feel like if you would have casually just said the name and kept the video rolling, I probably wouldn't still be thinking of the name.

[@GreenBlueWalkthrough]

Yeah, now a want a personal pan pizza.

[@TheDeathmail]

He never said Nizza Gut's name even once... you're just crazy...

[@Treblaine]

Me: "please, i need to sleep" My Brain: "recover all memories to do with Pizza Hut!"

[@nikolaibreckenridge2287]

It's super dumb. Just say Pizza Hut. It's not "publicity" to simply be factual. Pizza Hut is the most well known as being the chain with Pan Pizza, Just say that. By trying to avoid saying their name, you seem like an ass.

[@PLAYAWORLDRecords]

kzbin.info/www/bejne/gHa2nahmit-Jj6M

[@robertspencer676]

My wife uses your method all the time. It has been a game charger in our pizza making at home. Thank you so much!

[@pigouter7978]

Your first pizza recipe I've followed (and my first time making dough!). I did this with my cast iron that I'd freshly seasoned and it worked perfectly. Just as nonstick in this situation as your Teflon. I was happily surprised.

[@ano_nym]

Good to hear. Gonna try it out and don't own any non-stick pans (mostly I don't trust them, but also think they are wasteful).

[@oddmann8875]

7:15 Adam you should've invested in a pet bird instead of a thermometer to test if the teflon did release toxic fumes

[@sfmc98]

Canary in the kitchen!

[@sreeenivas00706]

Man, thanks to you I've made cast iron pizza about 20 times. And over 20 times I've picked up my own little tips and tricks on things I can do make the pizza to my liking. Like you, I realized stretching the dough wider the pan works and I also used part skim moz. But unlike you I skip making my own tomato sauce and use a hot sauce I make from peppers instead. I still use cast iron and use different herbs and toppings. I also spread the oil and cornmeal and then apply seasoning to the pan.

[@tessam11]

I love this recipe! I still use my cast iron pan but I use this method of using a spatula to check the bottom before adding toppings and it works great!

[@daviddevora8105]

I’ve tried home pizza so many times to no avail. Thank you for making it easy and delicious

[@vitoiacopelli]

I make videos only for pizza lover and now I believe you are a pizza lover so let’s make a collaboration video my friend.. 🍕

[@perotinofhackensack2064]

VITOINDAHOWWWWZ

[@adrian4056]

Like this to let Adam see this

[@molnarlaszlo3669]

It would be great!

[@CST1992]

Hi Vito! I saw your 80% hydration pizza video and your tip about spraying hands with water when handling wet dough seems helpful! I'll try it.

[@kenmore01]

Hey Vito! Nice crossover. 😃

[@veerw]

Adam: izza glut Me: dominoes?

[@QuackingEldrich_101]

This deserves a billion likes lmao I been sitting here laughing for 5 mins

[@QuackingEldrich_101]

@@lawrencfgsdfg ye right lmao

[@GreenBlueWalkthrough]

Digiorno?

[@diarmuidphelan9664]

Great description, awesome results too. Awesome!

[@nirrotem5519]

Made it, came out amazing! Thank you Adam!

[@daravango]

I love how you teach cooking: you explain the logic behind the things you do, and you don't say everything as if it's the law of cooking - you express certain parts of the recipe as your personal preference. That's beautiful to me.

[@xKarma93]

This guy is magic, that was so quick and well explained. Pretty cool.

[@kinoryu9512]

Top tier pizza content indeed

[@sonofaquack6987]

Yeah, I like him. I like all the other food KZbinrs but when I don’t have any ingredients or not hungry he’s just the most entertaining

[@mcmanustony]

This is a great recipe and technique. I found that when adding the yeast to the flour first I didn't get the rise I'd like in the dough. Adding it to the milk and letting it sit for a few minutes before throwing it in.....perfect.

[@markinsacramento]

Finally a pizza crust recipe for 1. Just happened to land here and I'll be back for more. Thanks