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

[@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

[@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

[@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.🤪😂

[@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.

[@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?

[@Zettisi6h]

@@leahgross8952 yes

[@peterreisberger150]

Frohes neues 🎊

[@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

[@inigma_X]

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

[@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 😏

[@Connor_r_r]

@@josephx5771 stfu😐

[@Fucklifedeadshit]

Did it?

[@josephx5771]

@@Connor_r_r mmmm no

[@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

[@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

[@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

[@suncworm]

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

[@hamslicemcdooogle8080]

“Feet-za butt” hell yeah fkin got em

[@SaMiChi]

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

[@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.

[@ahumanperson1638]

@@SaMiChi yup he was

[@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

[@vallyent_]

No way, really?

[@christinevu5260]

That’s crazy

[@xzenova]

Wow

[@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!

[@dread1444]

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

[@zkingsalsa]

same

[@TumbleFig]

advertisers love him

[@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?

[@lucinae8512]

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

[@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.

[@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.

[@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

[@lewhx6710]

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

[@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

[@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.

[@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"

[@deegong88]

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

[@Redox_Rajox2628]

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.

[@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 ❤

[@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

[@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!

[@rustyrobots426]

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

[@LucasInTheAyer]

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

[@joymwendwa6959]

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

[@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.

[@ratiquette]

@@razz5614 You can scale it up by 1.5 for ease. The area of a 12" pan is ~1.44x that of a 10" pan. I just googled "circle area calculator." Then divide the target pan area by the original pan area. In this case: 113.1 ÷ 78.54 = 1.44 That is the number you need to multiply with the recipe amounts. That said, I think this recipe works well with a little less dough than Adam uses. I have made it as written with a 12" pan. It's effectively 2/3 the thickness which is totally fine.

[@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. 😃

[@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

[@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

[@ayush_stha]

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

[@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

[@yahyashaikh7151]

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

[@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.

[@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!

[@MustardFace34]

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

[@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.

[@Alex-ec1lu]

8:51 that transition 🥵

[@hopper6094]

Lol

[@hopper6094]

🥵😩🥵😩

[@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!

[@abdou2523]

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

[@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.

[@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!

[@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

[@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.

[@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.

[@SKCodesForFun]

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.

[@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!

[@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

[@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

[@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)

[@fijagr]

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.

[@J3rs3y_G1rl]

I really love all the creative names you came up with for Jizza the Hut. Spaceballs the movie would be proud.

[@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...

[@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.

[@dextuary]

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

[@AnthonyScott5425]

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

[@noobrex1]

Just made this and it turned out amazing! Was eager to eat so i just let it rise a few minutes too little, but it tastes really good either way. 10/10 stars! Adam, you are my new favourite KZbin chef!

[@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.

[@SentinelFury]

Just made this. Couldn't find any dry mozzarella but it was still amazing with wet/ball mozzarella. Instead of a layer of Parmesan under the Mozz I used some cheddar because it's my favourite cheese. Also PLEASE DONT OVERDO THE SAUCE LIKE I DID. Put slightly less than you think is necessary like Adam said. 10/10 recipe would make again

[@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

[@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.

[@EqualVent]

Just made this, thank you for making a genuinely good, easy recipe and making it sound simple enough to give me the confidence to make it.

[@FarhanAhmad-bx7pr]

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

[@dineshjanapati6511]

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

[@GreenBlueWalkthrough]

But Hershey's does?

[@lenhister]

I, too, watched the video.

[@ben.nethw1]

Pizza Hut, you morons.

[@TOSEELOSANGELES]

@@ben.nethw1 someone didnt catch the joke

[@ben.nethw1]

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

[@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!

[@dragonsgorawr302]

Does anyone else think this mans voice sounds like he should be narrating a Disney movie where the narrator is telling a story as an adult looking back at a crazy time in his childhood?

[@RegularDude00]

08:51 okay you got me. That transition was smooth.

[@amukthapotato1102]

If you can’t find blocks of mozzarella, I like to wash and rinse pre grated pizza (not soak, just add water, mix, rinse, and repeat). I don’t know if it actually does anything but I think it melts really well after!

[@mazin9814]

This is actually the tenth pizza video I think

[@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!!

[@CrudeCulinary]

Pan pizza is awesome! We've done it before, too! 🍕 It's a great alternative to anyone craving pizza but doesn't have a pizza stone, etc. Happy New Year, Adam!

[@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

[@thomasking49]

“I’ll get my oven’s broiler heating...” But... WhAt do The brITS calL It?!? Edit: a “grill” apparently.

[@AxxLAfriku]

GAGAGAGAGAAGAG this is wonderful! PRANK! It is terrible! I looked in the mirror and saw something UNPRETTY: my face. GAGAGAGAG! But I am happy again because I have TWO HOT GIRLFRIENDS and I make cool YT videos with them! Good evening, love and peace, dear tom

[@Sam-pg8cs]

@@AxxLAfriku hey AxxL

[@augustkaiser7632]

@@AxxLAfriku Huh you are still alive

[@thegreatape5774]

@@Sam-pg8cs F Ink one oxknn mmlmpn

[@MusharafAsghar]

The sequence of words leading into that squarespace ad was magical

[@brogie1151]

I feel obligated to tell you that I tried this recipe last night & it worked to absolute perfection; made a few cheese pizzas as well as a bacon + grilled onion combo & they were all absolutely delicious. if I can make pizza this good while chilling at home, I may never leave again! thank you for the recipe 🙏

[@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

[@samsargent284]

I happen to work for Izza Glut and you got this spot on. Dare I say, out-pizzaed

[@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.

[@JoeyJoeJoe1970]

Yup. Following the recipe as-is just made a pizza dough slurry. Way too wet. Adam might want to revisit this one with measurements as one man’s “glug” is another man’s “glunk-galonk”. Off to try it again, but dryer.

[@agomezjunco]

That “frico” thing reminded me of paella’s “socarrat”. I was blown away when I discovered that Valencians have a name for paella’s bottom crust.

[@DiningTablePrintPlay]

I'm unsurprised there's a special term for it, but here in the non-Spanish-speaking UK midlands, we just call it "the best bit". ;-)

[@friendofthejkode]

Definitely appreciate this video being released BEFORE the new year!

[@willanthevillain418]

Not if you’re an Australian viewer 💁🏻‍♂️

[@rizzy6087]

Ummm in other countries it’s already 2021

[@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!

[@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!

[@briandimaano6387]

this video hit a million views already?! good for you, Adam, that's sweet

[@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.

[@JesusLovesCoffee]

Drinking Game for New Years! Take a shot every time Adam says “Particularly”

[@Spindlegrind]

10000000% credit for mentioning bird owners and PTFE fumes!

[@qwerty_pog9909]

Thank you adam, me and my sisters LOVED this recipe, so thank you again , and keep up the good work!

[@DaveDVideoMaker]

In Slovakia where my mom is from, they use a lot of majoram.

[@CST1992]

Does it actually smell like tea?

[@DaveDVideoMaker]

I dunno, but it does smell nice.

[@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?

[@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!

[@Wickitysplit7809]

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

[@theguy7539]

Just made it and it was so good but I had to change up a lot one being I put my oven to 475° and put it in for 17 minutes and everyone loved it

[@Beezzzzzzzzzzzzzzzzez]

You've changed my life!! I used to order pizza every weekend and now i do this instead

[@florianz8922]

Tastes better, healthier and a fun hobby :) I'm always doing it with my GF

[@hashbrown5385]

@@florianz8922 it’s not healthier lmao

[@BigBootyBatman]

@@hashbrown5385 it is since you know whats in the food lmaoooo

[@nataliedavis8675]

@@hashbrown5385 This pizza certainly isn’t healthy, but it’s most likely healthier than pan pizza ordered from a restaurant (depending on the restaurant)

[@jbEATs5]

I put kale, cauliflower, and nutritional yeast on mine....in my nightmares!

[@Superfatcat2525]

OK. So I tried this cooking method that you suggest. I used my cast iron pan on the stove top and cooked the dough for about 6 minutes. I will try the nonstick pan. Next time to see if its any better/easier. I then added the toppings and slid the pizza onto my cooking sheet for my toaster oven and finished the job under the broiler. It totally worked and it didn’t heat up the house…its hot here in So. Cal. Anyways. I wanted to share that with you. You got me off to a great start. Thank you.

[@smartschoolboy42069]

“Why I season my bed before I go to sleep” -Adam Ragusea

[@JK-xp7pg]

Why I shower my towel, not my body

[@rhl1537]

1:46 it took 2 hours becauss the milk was cold, if you want to make the yeast work perfectly and fast your milk or water that you put in the dough needs to be warm (NOT hot bc if its hot you will destroy the yeast)

[@yacobgugsa2524]

"Where's my money?" --Feetsa the Butt

[@MattWinchell]

"You're so delicious"

[@paulthenerdycat4139]

I love pizza the hutt.

[@anotherfluffyninja6903]

a.k.a -- eats a gut

[@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).