Pizza grilled on oven grates - crispy bottom without a stone or steel

Sponsored by World of Warships! Register to receive 700 doubloons, 1 million Credits, 2 premium ships, 2 port slot and 7 days premium time when you use code READY4BATTLE2020 here → warships.thld.co/adamragusea Applicable to new users only. Want to play on console? Check out World of Warships Legends: wowslegends.com/
**RECIPE, MAKES FOUR PIZZAS**
For the dough
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12 gl) sugar
1 tsp (3 gl) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 gl) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
For the sauce
1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')
2-4 tbsp (30-60 ml) olive oil
1 tsp (4g) sugar
2 tsp (a fraction of a gram, I don't know) dried oregano
For the cheese
24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza)
grated parmesan for dusting (maybe 10 g per pizza?)
Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600 g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)
For the sauce, simply mix together the ingredients.
When you want to bake, make sure your oven grate is reasonably clean, and position it near the top of your oven - the second-highest position works best for me. Turn your broiler (Brits call it a grill) on maximum, and let it heat up the oven grate while you roll out your dough. The grate should be be hot enough to make a wet towel sizzle before you bake.
Take the dough out of the refrigerator at the last possible moment - it will be easier to get into the oven if it's cold. Lay a dough ball on a floured working surface and roll it out using a rolling pin. (Hand-stretching will result in a product that does not cook evenly with this method.) Roll it until it's a hair thicker than your desired thickness, because it will stretch more on the way into the oven. Grease the top of the dough with a thin film of olive oil.
Open the oven door and slide the top grate out as far as it will go. Carefully drape the dough onto the grate oil-side-down. If any large areas of dough around the edge are hanging down a great distance, try to grab them and drape them over the nearest grate, keeping in mind that the grates are hot. Slide the grate back under the broiler and close the oven door. When the dough is as brown as possible and a few little burned spots are starting to appear (should take about 3 min), slide the grate back out, flip the dough and rotate it 180 degrees. Use the back of a spoon to spread on a thin layer of sauce, followed by a dusting of parmesan and 6-8 oz (170-225 g) of mozzarella.
Slide the grate back into the oven and close the door. Broil until the cheese is melted and browned to your liking, about 3 minutes. Consider rotating the pizza halfway through if it seems to be cooking unevenly. Remove the pizza directly to a cooling rack and let it rest for a few minutes before slicing.

[@iamnotsure1351]

Can we just appreciate the fact that Adam finally found a good quality whole milk low moisture mozzarella cheese?

[@uzzieb9984]

Che 242 at almost ten dollars a pound, he’s better off just using the string cheese like he’s done in the past

[@LThanhHao232]

@@uzzieb9984 he said that the supermarket he frequent to stop selling that

[@uzzieb9984]

Thanh Hảo Lê oh ok, that makes sense than.

[@ItsTyrell]

and 1 pußound id only 10$

[@elias8092]

Oh did he? I'm so happy for him. No cheese sticks anymore.

[@TristenGRrrather]

Some cooks: Don't do this technique, I don't like it/it's not traditional/because I said so. Adam Ragusea: I don't recommend this technique, here's what happens if you do and what the result tastes like.

[@yeetusfetus8687]

I really appreciate having a good justification when he's being "prescriptive", if only to satisfy my curiosity

[@mjafar]

That's one of the biggest and most important competitive advantages of this channel. I like this approach, big time!

[@brandonandujar2289]

Nice VJ pfp

[@xAerolisTx]

No joke, I am super glad he did that because I LIKE the pre-baked, crackery taste of frozen pizza, and I want that in my pizza. Very helpful.

[@qwormuli77]

Yup. I find it even more ironic that people get so anal about recipes originated from people just making a meal from random ingredients available. Boxing recipes like pizza and paella into tight boxes with tradition autism is ironaicall against the origin.

[@pilon0218]

2:02 He just drew a perfect jalapeño

[@icanwatchthevideos]

A+

[@mauz791]

Perfect

[@Dctctx]

I never noticed that

[@yahyashaikh7151]

*P E R F E C T*

[@martaviviani1401]

Lol

[@jtnlee5942]

I read the thumbnail as “NO PIZZA, STONE NEEDED”

[@ps5flexxx]

No, pizza stone, needed

[@sketroux4580]

he's refined it so much that your average large backyard stone is all that's needed for this pizza.

[@auhsojacosta1672]

COMMENT CHAIN

[@Shinigami13133]

Crush pizza with rock

[@TheSlavChef]

why i season my stone, not my pizza.

[@nagizah8]

The tastiest way to burn your fingers with a home oven

[@bowshua]

NagizaH8 lol

[@ranger8155]

That’s what I was thinking...

[@isopod12]

yes

[@cyberschn1tzel997]

Why I burn my finger not my pizza

[@txrnip]

Crispy fingers yummy 😋

[@jgerdinggmail]

I love how he literally answered all my "yeah but" questions and showed proof... Solid channel, solid info.

[@wherethewildthingsarenot]

I don't agree with everything he says, but he typically preempts that by saying his opinion is contentious

[@ripleypeterson6753]

You been missing out.

[@covi0195]

Yeah but what is this pizza with only sauce and cheese? I've never seen a pizza that naked before.

[@ripleypeterson6753]

@@covi0195 This is a regular NYC pizza.

[@covi0195]

@@ripleypeterson6753 Wow, didn't know that. Poor New Yorkers

[@notsotone846]

0:13 "Without a stone, it just tastes like bread with some stuff on top" should we tell him

[@Bleideris0]

He will figure it out eventually

[@appa609]

Nah let him have this one

[@itsnathanhere2578]

Just let him be

[@sathanajesinthakumar7401]

Tell him what?

[@takdudung]

@@sathanajesinthakumar7401 that's literally what pizza is

[@G4naD]

made it 4 times, here are things that worked up for me and might help you 1. you dont actually need to heat up the grates, you can just safetely strech pizza over cold grates so its evenly coated and then put it under broiler 2. once i even forgot to turn on broiler before streaching the dough and i just put the pizza on cold grates in the cold oven and then turned on the broiler and it made pizza cook little bit more even 3. the actual ammount of flour to make the dough was little bit over 1kg for me so keep an eye on that 4. always wash grates before making pizza (kinda obvious) 5. put an extra metal cooking sheet as large as you have just under the grates so any mess that drips lands on a easier to clean surface 6. if you arent experienced with dough manipulation you might need a second pair of hands to help you with landing dough on grates or flipping it 7. generously coat both sides of dough with flour so it doesnt stick and lastly, have fun. its actually not that hard to make and the results are yummy

[@hford]

adam's dough recipe doesn't work for me either. Last time I had to use 900gr of flour

[@jolietia]

Real MVP

[@thegreatknowing]

thank you so much for the first one!!! i was terrified of getting my hands in the hot oven (i have pretty bad motor control and would've probably burned something) haha

[@musa_adeel]

Famous Adam quotes: “Put it in the fridge and forget about it” “Deglaze with white wine” “I can’t be bothered to do that” “You do you” “Brits would call it a...” “Put it in the oven, convection if you have it”

[@tulip1361]

"You do you!"

[@da8096]

Long live the empire.

[@medic1453]

Vinegar leg is in the right

[@jellybean4163]

Thicken as it cools

[@toad2919]

Put it in the fridge and forget about it.

[@strengthman600]

Adam this is the scariest thing I’ve ever watched

[@sparkly2633]

😭

[@drummerlovesbookworm9738]

OCD demonstration.

[@insertname8811]

Burned fingers

[@leafs34]

Scariest thing I think I’ve ever watched

[@omarpulido8502]

Yeah there's no chance my fingers will come out unscathed doing this. Why not use tongs?

[@Christian-jq6er]

“I prefer to roll it with a bottle of white wine. A bottle of red is fine, but I think it makes the dough too rich.”

[@jackjasper5437]

Hha I see you

[@keekee300]

Nah, i prefer a bucket of white wine and submerge the pizza in the wine and black wine to end racism of wines, also for maximum flavor

[@chickennuggets4480]

@@keekee300 what about brown wine dude

[@keekee300]

@@chickennuggets4480 i just use brown wine to reheat the pizza by submerging into it :)

[@zaferalabbas]

"Here's a method for baking a grate pizza" I see what you did there Adam. Nice.

[@NoodleHead14]

Knowing me, I would burn myself a million times if I tried to do this and probably make a mess in my oven.

[@enzoqueijao]

It'd probably still be worth it.

[@YuhNinja]

@@enzoqueijao How so? It would be way better just cooking it on a pizza steel

[@elderrusty541]

YuhNinja the whole point is for people who don’t have a pizza steel house, did you pay attention?

[@enzoqueijao]

@@YuhNinja Because you get pizza

[@YuhNinja]

@@elderrusty541 I just bought a sheet of aluminum on Amazon for like $10. Yall must be a bunch of little kids or something. Because the adults like me are getting paid money.

[@shaquilleoneal117]

My oven grates: ancient rusty rods glued to each other

[@drummerlovesbookworm9738]

Ewww. Clean your oven during the pandemic. Pandemics are for cleaning!! 😆😆😆

[@shaquilleoneal117]

Well, I guess I have time

[@sikmanist]

You know better Shaq...

[@newttella1043]

It's not rusty, it's "seasoned" 😁

[@gavindang6805]

DrummerlovesBookworm it was a joke

[@samuelcandellet5903]

This is the first time i've seen a useful straight-to-the-point cooking channel, with practical alternatives. That's just amazing, love the channel

[@wyxxoz3955]

you haven't checked out that many cooking channels then I guess

[@donutlover6970]

I am making pizza's with your recipe for a month now, I always use a cookie sheet, and the pizza comes out totally different than you told it would come out. The dough is perfect, not to hard and not to chewy, just perfect in between. Proving your argument that it really depends on what kind of oven you have. Amazing video!

[@louisbh_]

adam: turn on your broiler adam: make your dough and leave it in the fridge for a day upto a week me: watches house burning down

[@2Kaleb]

Hahaha

[@Onanimasterfemto]

hahahaha

[@christianjackson]

Hahaha

[@Onanimasterfemto]

Hahaha

[@wilabo3390]

Hahaha

[@David-xg9ks]

Adam: you must use a pizza steel Also Adam: I use a pizza stone now Adam: actually I use a pizza steel again Final Adam: fuck it we’re throwing this dough onto nothing.

[@ndclub67]

The next one will have it draped over the broiler coils.

[@wpelfeta]

Why I broil my oven grate and not my pizza stone.

[@VexChoccyMilk]

@@ndclub67 "Ok so for this method you're going to need an oxy-acetylene torch some U-238 rolled out into a thick sheet"

[@10DollarProductions]

Next time we will use a lighter to cook the dough, I don't even use the oven anymore

[@katzbac]

@Robert Hunt the man has to feed his kids dude

[@MrMac-sm8ts]

I appreciate the series of pizza videos showing your descent into madness

[@Nijntje-nx7hi]

I tried this and it was delicious . I have a few tips .1 if you have a Small oven I would recommend to make 2 smaller pizza’s instead of 1 big one you can get a thinner crust and it’s easier to handle . 2 when putting the doh on the rack I rolled it out on a cutting bord then turn the cutting bord over and drop the doh on the rack you don’t have to burn your fingers. 10 out of 10 would recommend.

[@zonk9343]

When the pizza crust said, “~~~~,” I felt that.

[@mohammedjawahri5726]

Deep

[@xuelingliu1276]

😭

[@cozbad5705]

thought it was a lasagna noodle

[@natawliee]

Aidan Chiranjiv Singh bru same 💀

[@Username-1939t9]

I feel like there is a gay joke here

[@lockboxDAI]

"I've reached that season in a man's life when he inexplicably becomes interested in military history-" xD

[@euminkong]

It has happened to me too.

[@SaintierSet]

I'm 24 and I'm interested in military history help!

[@xboxisking2011]

Ok so good I'm not the only one here

[@withnail-and-i]

16 years old?

[@anandjayanthi6252]

14?

[@Momshelper47]

I just finished making this marvel of flavor and creativity! I am so pleased to say it's the VERY BEST PIZZA I've ever made! After trying countless varieties of methods and recipes over the years, this is the only one that yielded the most delightful chew and crunch, and char and flavor of the crust, which paired in perfect harmony with the bright tomato sauce, and further complimented by the exact right cheese. I used your NY style pizza dough recipe, and wasn't sure it would work as videoed until the dough puffed up and browned like a thing of royal beauty! I also used your sauce recipe, and found it to be FLAWLESS as well. The instructions in your video were incredibly simple to replicate, which no doubt led to its overall success. My family couldn't even wait to sit at the table before the voraciously polishing off two back to back pizzas straight out of the oven! I'm so thrilled to have been brave enough to try this unique and glorious pizza, because the rewards were ridiculous deliciousness!

[@dewchamp5716]

At my home, we make pizza from premixed pizza dough base, we put it onto a regular cookie sheet and add all of the toppings right away. Then cook it at 180 C for 15 min at "pizza" setting. What I want to say is, it does come out as bread with toppings. It is hella tasty though.

[@robertschalk9178]

Everyone seeing the pizza im looking at that 22$ block of cheese

[@ofsabir]

@Lord Rap of Rap Mountain He has a family. I don't think he eats one pizza by himself.

[@funatish]

@Lord Rap of Rap Mountain nah I'm pretty sure he used that much for multiple pizzas

[@aragusea]

I test the recipes many times before I publish them! That's enough cheese for about eight pizzas. There are at least five pizzas in this video, I think.

[@robertschalk9178]

@@aragusea oh damn

[@babungaCTR]

Is that a normal price for mozz? That is the price of parmesan here and for a mozzarella it seems high but I don' t know

[@musa_adeel]

Adam: “right after our sponsor of this video” Me: oh it’s gonna be squarespace or skillshare. Adam: “world of warships” Me: *surprised pikachu face*

[@ac11dc110]

he did the forbidden raid shadow legends so no surprise

[@ac11dc110]

they give like 1.5K for the video I guess, not bad, that would feed me for a year

[@coachjimvahrenkamp369]

Yeah I about fell over.

[@za88y]

:O

[@denchua]

A man's got to feed his family. Pretty sure he'd choose another more thematically appropriate sponsor if he was offered it.

[@Elrindirlp]

Nice thing on your videos is that you try the things and show what can go wrong. Cooking is about trying and learning what works and what doesn't. Thanks for that man

[@pabrodi]

I did this pizza with my own dough using sourdough starter, and let me tell you, it's one of the best pizzas I have ever eaten. This pizza baking technique is a game changer.

[@y0uRF4t3]

Sourdough is nice for bread, but I have yet to taste a sourdough pizza that I truly liked. The sour taste just doesn't fit pizza well.

[@pabrodi]

@@y0uRF4t3 I said starter, not going fully sourdough.

[@squeegeeweegee6011]

11:15 "Grate results" I see what you did there

[@boffle539]

SqueegeeWeegee but he probably doesn’t

[@gizanked]

It started at 0:01 he said straight up he was going to show how to make a grate pizza.

[@chwanttv]

aha

[@hx6499]

it's such a cheesy joke

[@musa_adeel]

hx haha “cheesy” joke I see what u did there 😂

[@guscox9651]

"If you don't have a rolling pin, use a wine bottle" That's so adam

[@ASCAB]

Its so Mark

[@danielstylo]

That's so iacono

[@2Kaleb]

Only white wine bottle would work though

[@nonamesinenomine]

Will a vodka bottle work?

[@Masiyooo]

if you don't have a wine bottle, start drinking

[@clairem.4779]

I just last nite made one of these and it is fabulous! I also found the dough recipe to be the best I've ever used. Thanks so much Adam for these methods for the home cook. I've been really wowed and grateful to have stumbled onto your youtube channel.

[@annika066]

I tried this! The first one was a mess, I made it too thin and it broke in half, It was also too close to the front of the oven so it fell through the handle on the grate. The second one I made slightly thicker and more of an oblong shape, turn out almost perfect. It was slightly undercooked on one side due to my oven being uneven, next time I will rotate it halfway through. This is a good recipe but a little difficult, it will definitely take some practice to master.

[@losttree9790]

I was thinking about this yesterday and then this appeared now. I am ecstatic!

[@aflaxnews5264]

Woah me tooo! No i was just joking😂

[@Dylan-go2hi]

SAME! wtf?

[@gerison7868]

I

[@Dylan-go2hi]

@Christopher Cruz I've tried a pizza stone. my oven doesnt get hot enough no matter how long I preheat it

[@3Dusers]

hi ecstatic, i'm dad

[@JazzRabbit.]

Are we not going to talk about how Adam finally found whole milk, low moisture mozzarella that wasn’t in stick form?

[@dokaplan1]

Yeah, I'm impressed!

[@Hampurilias]

I've done pizza this way lots of times now and I get better results and get more efficient every time. This is a phenomenal method for making pizza. Thanks for the tip Adam!

[@yayapj4]

I used your pizza recipe with a screen. Oven on 550, 7 to eight minutes. Worked really well! Pressed out dough, didn’t roll out.

[@richards.5964]

Next chapter in the Ragusea Pizza Saga: "Pizza cooked using the sun - NO OVEN REQUIRED"

[@mapsynth1596]

why i season the sun, not the pizza

[@GerPornflakes]

@@mapsynth1596 😂😂

[@anandjayanthi6252]

This is the hreatest comment i have ever seen

[@ragnarokhead19000]

I’ll be honest, I didn’t expect baking on the grill grates themselves to be the next Pizza arc, but I’m hooked!

[@thog4529]

Do you go to southridge

[@stalecoffee6454]

Gotta say, this new Adam Ragusea light novel is god tier. Can't wait for the manga :D

[@jimmysmith3277]

I've just done this method again at home. I used an olive oil lightly infused with garlic. Ends up under the sauce once flipped. Leaves a fantastic taste. Myself and my partner went to Pisa a few years ago and so far its the closest I've gotten to the style similar to your New Yorker pizza. Works perfectly.

[@emberrais7045]

I made 4 of these on a party a few days ago! Came out amazing, thank you for sharing this method 🧡

[@davidzheng3375]

We did it boys, Adam has mozzarella not from string cheese

[@Immadeus]

He said before they stop selling the kind of mozzarella that he wants in string form

[@MerlinBorghuis]

@@Immadeus haha yes

[@anandjayanthi6252]

Fuck ye

[@xuelingliu1276]

@@anandjayanthi6252 no u

[@thesmallcanadianstranger5283]

Upgrades people, upgrades

[@mr.obamium8074]

Ok so I made this. It was aight. It is hard to make. Very hard. It’s hella inconsistent and hard to work with the broiler. Often one side of the crust cooks and it’s way too hot to flip. And also really hard to get your dough even. The flavor is ok. It lacks in salt, so sprinkle salt on the finished product. Also go easy on the sauce. It has really strong flavor. Some bites of this pizza taste exactly like New York style pizza. With practice it will be a really good pizza. But it leaves a HUGE mess in your oven so take that into account.

[@Zero-yd7dm]

Mr. Obamium good to know! I’m trying this tonight. Did you put a baking sheet under the rack that holds the pizza to catch anything that falls?

[@mr.obamium8074]

Chris I did not, I wish I did. Could be a good idea. Make sure to add extra salt tho and go heavy with the cheese,

[@mr.obamium8074]

Chris also really make sure your yeast is alive or else your pizza will be really tough.

[@ceilidhDwy]

Thank you for your tips! I’m also making this pizza in a few days. Do you have any tips on how to get the dough even? Or do I have to just eyeball it?

[@Zero-yd7dm]

@@mr.obamium8074 Great tips thank you! I did the salt and cheese thing. Tasted really good

[@lemalinrtinez1447]

I've done this recipe a couple of times now, and it's a total game changer!! Will never to anything else! What I do to avoid the mess is line the oven with aluminum foil (the bottom and one sheet sticking out of the front that I can lower to cover the oven door when it's down and I'm putting the sauce). Once you've done it a couple of times it gets pretty easy and it's super fast!

[@hasany.748]

I followed your NY style pizza V2 recipe. I laid my pizza on a regular oven pan and threw it to lowest rack(it is actually the floor of my oven). Oven set to the highest setting, activate the top and bottom heaters. And voila! The bottom of the pizza was brown as yours'. Tastes great! I have found the best way to cook pizza at home. Thanks Adam. You might wanna try my method, this way you dont have to bother heating heavy steel or stone.

[@tombrown9679]

Can you elaborate a bit? I'm not sure I follow what you're doing.

[@trusarmor4957]

this vid is gonna be 'why I season my cutting board' ALL OVER again. goodjob

[@arirahikkala]

"Why I burn my viewers' hands, not my food"

[@ninostrcic6709]

TrU S Armor dosen't have title that can be abused for jokes tho

[@BruceForte]

"I've reached that season in a man's life where he inexplicably becomes interested in military history" So that's why my dad's father-son bonding time with me was always WWII games or documentaries... And why he dedicates the top of his shelf to fighter jet models.

[@ipso-kk3ft]

Wholesome

[@shravan1005]

@@ipso-kk3ft 100 Big chungus

[@Desteny6]

I'm basically doing the same on my own, but I always put the dough on a bit of baking paper - when it stops sticking to that, I can take it down, put the toppings on and get the same result - without waves and problems with the oven grates.

[@Radicalist-Manifesto]

I made this pizza today using this method, and it worked wonders. Had lovely pizzas for dinner, all 5 of us. Thank you for this easy method. I do not have a stone, or a metal sheet. But now I can make pizzas without them, and they turn out really good. Thanks again 😇😇

[@iselaravelo9756]

Looks delicious, but knowing my cooking skills this looks like a disaster waiting to happen 😂

[@gamerkid4603]

Isela i dont care

[@heinzdoofinshmirtz414]

@@gamerkid4603 okay GaMeR kId

[@heinzdoofinshmirtz414]

I care, I would do the same

[@seta_samuli2759]

I would definitely mess this up :D, although if I wanted Adam's pizza I would probably do the oven pan pizza.

[@kevinpamberg5985]

making pizza is actually pretty easy give it a shot

[@Davedave000]

I think I'll just buy a pizza steel. I like having my fingers thank you.

[@fetusvanderlinde7719]

This dude has iron fingers

[@davide.9576]

Just use tongs or a spatula to help get the draping dough onto the nearest rack, you don't HAVE to use your fingers.

[@real_fidget]

is it only me or everyone was like :O when the cheese was revealed 4:12

[@XxRainxX11]

I made this on my oven rack and OMG game changer since I don’t have a stone. Love it. ❤️❤️❤️

[@JohnSmith-hc5iu]

Would have never expected a world of warships ad but whatever gets you money lol.

[@jean-lucpicard581]

"The thinking mans action game" lmao

[@blackdeathmaker]

After Raid: Shadow Legends this one doesn't really surprise me lol

[@JohnSmith-hc5iu]

@@blackdeathmaker wait what video lmao?

[@JohnSmith-hc5iu]

@@jean-lucpicard581 Yeah there's no way he's actually gonna play it which is fine.

[@blackdeathmaker]

@@JohnSmith-hc5iu kzbin.info/www/bejne/o4G3pGiuip2BY9E

[@tmanhas]

I tried this method about an hour ago and GODDAM MY FAMILY LOVED IT. i literally cannot afford to buy a pizza stone/steel after i bought so much baking stuff this month and more. THANK YOU ADAM

[@mrmrflamingo6601]

honestly, I tried this method and it worked so well the third and fourth time, still trying to get mine to look like adams, maybe roll it thinner?

[@sullyprudhomme]

I adapted your method because I am a clutz and will burn myself doing things directly in the oven. So I just placed the dough on the cool oven grill on my counter and put it into the preheated broiler...turned it over as you did and then pulled it out to 'dress' it and then put it back in. I think the grill heats up so quickly it doesn't change much and I don't get burned. It was outstanding so thanks for this approach. One of the best.

[@giedoce]

I was hella scared the first attempt, BUT it came out really delicious! It was my first time ever making a pizza but we liked it a lot! Genius recipe!

[@manspeej]

I do the Mohammed method, it's called that because my brother Mohammed made it up because I don't have a pizza stome/steel, grab a pizza pan or any pan big enough to make a good sized pizza, a baking/cookie sheet will work, grease with olive oil and season the pan with dried herbs and black pepper, throw the dough in the pan, top it with sauce, cheese and whatever else you like and put it in an oven preheated for 20 minutes to the highest it'll go convection if you have it, leave the pizza in there till the cheese is browned to your liking, take the pizza out of the pan and slide it on the superheated oven floor for about 2 minutes till the crust is brown, I use an unfloured pizza peel It was previously called the Mohammed technique but I changed it to the Mohammed method curtsy of Campbell Davis

[@haskan4090]

isn't that like cast iron pan pizza adam made in one video? or at least something that falls very short of that?

[@Momo-hh6er]

Seems safer too.

[@Ulquiorra191]

Your oven must have a clean floor without a heating element

[@shyasaturtle]

Why I season my pan, not my pizza.

[@catgirl4499]

@Mansour Almansour هلا

[@FratboyOX]

Future video: Why I just order delivery pizza instead of baking at home

[@gingainfinity1034]

Cause i like not neing tje size of a truck

[@isaac4283]

@@gingainfinity1034 not whatting the size of a truck?

[@ulasonal]

@@isaac4283 neing

[@kingucrimson5383]

Ginga Infinity lol do you read your comments?

[@hazelpedemonte4464]

Why I season my delivery man, not the pizza

[@ArtistNotFound123]

You do a lot of things correct on this channel, and for me the one thing consistently is you have a very solid respect for your ingredients, so it doesn't matter how you make it as long as it's cooked correctly (to your liking) it will taste great.

[@SmallSpoonBrigade]

It will, but it seems like it would be far easier to just use a perforated pan rather than worrying about the grates allowing the dough past.

[@FixinTwo]

Great video Adam. I make pizzas on grill grates over campfires while camping all the time. Works nicely and you get smoke as well. Sometimes I fold the dough just as it is getting firm and then fill in with toppings and cook. Double crust!

[@lulluf6392]

I do my pizza on an upside-down baking sheet that's been pre-heated kind of a poor man's pizzastone. First I pre-heat the bakingsheet at max temperature and prepare the pizza using your dough-recipe on parchment paper, then I just slide in the parchment paper with the pizza on top of it for 8-10 minutes (My oven's max temp is 250°C)

[@mandeepsinghgulati505]

Sounds like a nice idea. Do you get the brown base and crust when you do this? I am very new to this and bought an oven couple of days back only. To make the pizza, I just spread the dough on the baking sheet, applied the sauce, toppings and cheese and put it in the oven. I was happy with the result but the base wasn't brown and the crust wasn't good. I'll try your method next time. Only question I have is whether the parchment paper under the base prevents the browning of the base or not. Thanks for sharing your method

[@lulluf6392]

@@mandeepsinghgulati505 using my method would probably be an improvement since the sheet is as hot as can be if you just slide the paper over. All-in-all I'm pretty satisfied but the base could be browner for sure :)

[@mandeepsinghgulati505]

@@lulluf6392 Makes sense. I'll be pretty satisfied too with a slightly brown base. I was even happy with how my pizza turned out without even pre-heating the baking tray because up until now, the homemade pizzas I had been eating were made with store bought pre baked base cooked in my air fryer. It's not bad but nothing compared to the pizza made in oven from fresh dough. So, any improvement I can get without additional cost or hassle, I'll happily take it. Thanks again :-)

[@SapioiT]

@@mandeepsinghgulati505 You could simply oil the dough on both sides, and using the paper to turn around the dough so that the parchment paper is above the dough, and then just remove the paper and add the pizza toppings as needed. With or without partially cooking the dough without other ingredients.

[@yeeyee5158]

Thank you so much for this idea!

[@SethLovestoTalk]

My housemates and I made this last night! It was my first time making pizza/any form of yeasted dough. Came out great and was fairly easy to prepare/clean up given we made all for pizzas at once. I’ll have a video showing the results a bit next week but just wanted to say thank you for the recipe!

[@bensoncheung2801]

Which one is it?

[@Xiassen]

10:00 Adam: "...it ends up too much like a cracker." Pizza Slice: *flopping against the cutting board*

[@TJWhiteStar]

A lot of years ago I saw this done with an AGA and the separation plate that goes in them. Works great but is definitely closer to the pizza stone as it is sat on a sheet of pretty decent metal. Great video definitely something I'll suggest to friends and family.

[@Anne-ff8pb]

“Without a stone it just ends up tasting like bread with stuff on top” do you wanna tell him? Or should I?

[@believensee8621]

😅😅😅

[@walterbrunswick]

Ok I'm not a pizza specialist and I don't eat it often (health and whatnot etc) but if you are a pizza fanatic then maybe it's worthwhile investing in a stone or a steel plate?

[@cooking1.586]

exactly

[@henrydickerson9776]

@@walterbrunswick depending on the toppings, pizza can be good for you. Add some spinach or Swiss chard, thin crust, don't go too nuts with the cheese, and it's really good and good for you.

[@JanDoe4234]

😂😂😂

[@chaircheck2424]

Adam is really determined to find the absolute minimum amount of resources needed to make a pizza

[@lala-4458]

He is a true pizza connoisseur

[@someguywhocanfly]

I actually used to make almost exactly this when I was a teenager about 10 years ago. I suppose it's a pretty logical place to go if you wanna make pizza but you don't have any proper equipment (or money) - of course, my technique was much less refined than yours, but it came out pretty good, I was always happy with it, but mine usually ended up looking like a sine wave lmao

[@evanramee796]

we just made some pizza with this method and to Quote my Dad, "this kicks ass!" The this crust is nice and crispy and the condiments worked well. Great video, Great pizza. Keep it up!

[@EpicPixels654]

0:00 "here's a method for making a *grate* pizza"

[@Helmic]

that _bastard_

[@badgallgigi]

_4:06_

[@smoked_shrimp]

*ba dum tss*

[@sethspiano]

Why are you the way you are

[@MR.INDIAINSEAFARER07]

Nice

[@bencharity01]

I love how much adam perfects his recipe before telling us about it

[@justanotherweirdo11]

@@auhsojacosta1672 no

[@angeksee]

This recipe rocks. I've done it many times and love it.

[@tragered]

I just made this recipe. It was really easy for me. the cold dough was firm enough to be easily rolled out and draped on the oven rack. My broiler was browning unevenly, and i easily reached in and turned the pizza around. The crust ended with an even brown color with specks of black. The whole process was SUPER QUICK. The taste was amazing and smokey. The texture was unique, the bottom was crispy, and the moist side of the crust was chewy. I enjoyed it but it didn't give me the classic pizza texture i expected. This recipe is perfect for a quick pie, or for making many pies one after the other.

[@ct--we2xu]

You're the best cooking channel I've ever watched. you show the full process that an average person would have to go through.

[@charlenekaczynski9023]

Instructions unclear: Got wasted with the wine bottle

[@OldManJenkins69]

I see youre a person of culture as well, I did the same thing haha

[@mrping6540]

And frisky with the wine bottle if you know what I mean 😘

[@RomanNumeral04]

@@mrping6540 oh god, please don't be that person with broken glass up the ass hole in the ER

[@tpte]

Brilliant. I love watching new ways of doing things.

[@allanisgod4292]

Finally gave this a try it’s a great alternative to a stone will definitely try again with a clean oven

[@USAMogle]

Why i come back and watch his videos multiple times:the thumbnail, He gets directly to the point of the video He is a really good cook and explains things in a really good way

[@HorzaPanda]

I still have a scar from 10 years ago where I burnt my wrist on an oven shelf. I even had oven gloves on at the time 🤣 So, yeah, I’d be somewhat weary of trying this one myself ^^”

[@bjbseperd]

nice vid adam. i can tell youre a guy that likes his cheese with pizza and never leaves home without his map on the napkins. great stuff

[@andrew_.3226]

Adam, you've successfully convinced me to use my broiler. I've always been one of those people who are afraid of ovens, popping oil and setting fires.

[@pnwmeditations]

Accidental cheese discovery: When I bought my mozzarella from the deli counter, the guy sliced up the cheese into thin sandwich slices before I could tell him not to. Turns out this is a great delivery mechanism for putting the cheese on the pizza! You don't have to deal with shredding the mozzarella on your own and it goes on really quick and heats evenly.

[@SmallSpoonBrigade]

I can't believe that I didn't think of that. I regularly put slices of goat cheese on my pizza and they work just fine. I can see how doing the same with mozzarella would work out. The main issue I see is that if you're going for multiple cheeses, that they might not mix properly.

[@lifeofabronovich7792]

@@SmallSpoonBrigade Yeah, I usually use only mozzarella when making regular pizza, but for Detroit-style pizza I do a 50/50 mix of Monterey jack and mozzarella since Wisconsin brick cheese (what they traditionally use for Detroit-style pizza) is a bit hard to find where I live. For that I have to cut the blocks into cubes and mix them together.

[@notlucas6859]

slices as in sliced cheese like at the store?

[@pnwmeditations]

@@notlucas6859 yes!

[@notlucas6859]

@@pnwmeditations how many slices did u use?

[@trishainthekitchen]

What I love about Adam is that he predicts our questions so we don’t have to ask them anymore.

[@danhabes3619]

I totally learned from Adam's 2 initial pizza videos how to make pizza at home and will be forever indebted as we absolutely love it! Thanks Adam! I do have one small suggestion to add to this great video. Trying to follow to a T at the beginning I was using the pizza steel. Certainly it cooked really well, however, I was never able to master the transfer of the raw pizza off the spade to the steel and ended up ruining many pizzas. I got tired of this and started investigating how I could cook the pizza NOT on a hot pan so I could prepare the pizza directly on the pan it will cook on simplifying the process greatly. I found that preparing the pizza on an standard pan and putting it in the BOTTOM shelf (using standard Bake) worked almost the same as the steel in an upper shelf. The dough is close enough to the bottom burner to get browned and the cheese gets browned by general heat in the same amount of time. While you kinda tried this at the end of your video, you were still using the double bake method with the broiler. Next time, completely make your pizza (toppings and all) on your cooling rack, and put it in the bottom rack of your oven on standard bake. Works great! (maybe second to bottom for you since your cooling rack is so open. I use a pizza pan with small holes). Thanks again! I will be making pizzas for the rest of my life now! It's so freaking good.

[@Emivioricomex]

Wow great discovery! What temperature do you put the oven at? Maximum? It's VERY VERY nice and thoughtful of you to share this knowledge you also learned from others. I myself really appreciate and am greatfull especially after researching and reading so much...

[@armind7]

You could also do this in a frying pan that you can use in the oven.I’ve started pizza in a dry pan.Works great!

[@42kacik]

I tried this today, it was absolutely great. I love how Adam makes the recipe convenient. Yes, I didnt had a roller, I used a bottle

[@AnhLe-zl4ws]

I just attempted this on a preheated sheet pan. Stressful AF. I can’t imagine how much scarier it is to work directly on the grates. Potentially dropping toppings or sauce and burning the bottom of the oven

[@superchroma]

You definitely need a tray beneath, but yeah, I can see a bunch of commenters having to scrub down their grates after trying this.

[@SmallSpoonBrigade]

TBH, I thought that using cast iron was kind of scary, that seems completely tame compared with working directly on the grates in the opening of the oven.

[@kamranjon]

This definitely the most reckless Ragusea recipe I've ever seen lol. Not sure why you would need to go directly on the grate, I was thinking the same thing as you, try it in a hot sheet pan with broiler and flip but still not sure it's worth it.

[@peterjensen6844]

Oh no, stuff in your oven #selfcleaning

[@limbolegs]

I actually just spread the pizza dough on the oven floor. Great crust leopard spotting and it picks up the years of burnt of filth along with the pizza crust as a nice little surprise

[@swanbarra4241]

i have a microwave that has a grill thingy on the top, and you just showed me i could make pizza in it. You're a legend

[@gabrielbenchimol6749]

Adam is basically like: "let' see how lazy I can be with every gourmet food out there"

[@MetaBloxer]

And we like it that way

[@jackevans1708]

That’s what people like about him all his stuff doesn’t require some weird cooking equipment

[@davide.9576]

In what world is pizza gourmet?

[@notverysur3rightnow145]

No he really does not work well for a home cook, he’s just better than most

[@Trappu-]

Yeah I'm just gonna get a pizza stone, I don't feel like risking my life

[@alexanderschmidt8305]

... or pizza. which would suck equally as much

[@Trappu-]

@@alexanderschmidt8305 imagine aging your dough for a week and failing at using this technique

[@sliferx0]

And its time consuming, for pizza i just put everything on top of the dough and to the oven it goes, i dont really feel like doing all that crap to make some crust.

[@matthewchacon2625]

Put a baking sheet right under the pizza on a different rack in case, at least not to mess up the oven

[@JacobRy]

buy a cast iron, use adams pan pizza method. works great and tastes great, its not the same as NY styles but it tates just as good.

[@tda8184]

All jokes aside, Youre the best cooking channel in youtube, and im not saying that on a whim or because im a super fan. We appreciate you

[@colsonrizzuto7973]

it's incredible how well this works, id just recommend going thicker with the crust

[@supernova87a]

This is also known as "really sad single guy apartment" pizza. Even the ad is targeted.

[@10DollarProductions]

Christopher Hawkins cmon dude microwaved mama Celeste pizza eaten over the trash can is single guy apartment pizza

[@thomasgunn4146]

@@10DollarProductions You may be right, but I'd be lying if I said that either of those didn't sound great high af at 3am 🤷‍♀️

[@jamesbutson6347]

@@10DollarProductions Atleast u got a microwave. We cook our pizza in the garbage cans the homeless light on fire for heat. Fuck Ottawa and my broke ass.

[@jamesbutson6347]

GenericGamer no.227 lol I’m just a student who hates spending money. I have a phone and computer as I study software development network engineering but don’t want no loans so I live like a degenerate.

[@outkast978]

@GenericGamer no.227 how is that weird? It's not even possible to live without a phone & the internet these days.

[@prosciutto6]

Adam having a world of warships sponsorship is like the greatest cross over episode

[@LordSordus]

I finally made a pizza this way and i have to say i absolutly love it. Just gotta learn how to propperly use my grill for its full potential!

[@100GTAGUY]

We used to make pizzas on the grill in a similar manner, though we'd lightly brown one side of the crust first to dress the topping onto. It helped prevent soggyness from using "normal looking" sauce and cheese portions.

[@ILOVEBLACKTARHEROIN]

"bread with stuff on top" Adam my friend I'm about to tell you something that's gonna rock your world

[@babungaCTR]

You must have eaten only really bad pizzas lol

[@tamaslapsanszki8744]

@@babungaCTR real Italian pizza is thin bread* with umami-sour stuff on top. I'm talking from experience, having eaten Neapolitan pizza when I was on a business trip to Napoli. *real bread, not the air pumped foam sold in stores nowadays

[@babungaCTR]

@@tamaslapsanszki8744 Pizza is just bread with sauce on top as much as a steak is just a really firm burger, an apple pie a croissont-like dough filled with apples and a hot dog just a really bland sausage. If you have eaten a good amount of pizzas AND bread and have tried making pizza AND bread you would know that the ingredients and tecniques involved are actually really different. By no means I'm criticizing or dismissing your opinion, If you feel that way it is just fine but I find wrong to compare different dishes just because they have a lot of ingredient in common.

[@tamaslapsanszki8744]

@@babungaCTR i am by no means a professional cook, but I have spent enough time in the kitchen and doing research to know that pizza is literally bread with umami-sour stuff on top. That is the original pizza, the one I have learned from italian chefs, on the internet and here in my city. As far as i can tell, the difference in opinions comes from the fact that in many regions, people have "adapted" the pizza recipe, and as time passed on, they evolved. I live in Transylvania, and here we have 3 variations of pizza. Similar enough to be called the same by the general population, but different enough for connoisseurs to differentiate. And which one is "good" pizza is a matter of personal taste for the untrained; i literally had to explain to a friend that a 1 cm thick dough covered with ketchup with a huge amount of toppings on it isn't a real pizza, even if the experience is enjoyable. The real, original pizza was literally made of a slightly altered bread dough. Historically pizza was a poor man's food, a variation on the basic ingredients that poor families had. As always, i respect your opinion and welcome it. Discussion is always the best way to improve oneself. To be honest, I'd rather have people use a descriptive adjective when talking about pizza, because there are so many variations.

[@frostok]

Here’s a similar technique that gets closer to “normal” pizza: bake the pizza on the floor of your oven (~500 Fahrenheit) and then broil the cheese to your liking. The only tricky thing is keeping an eye on the underside, but it cooks in about 3 and a half minutes.

[@verhodelt7209]

Was looking for this one. The floor basically is a pizza steel and the result is simply the best I‘ve ever got in a home oven

[@Orynae]

The real question is how do you people keep a clean oven floor

[@yeau]

Ive made this pizza recipe too many times now, thanks a lot brother

[@unethicaldesigns]

you did a GRATE job making that pizza