Why Cast Iron Pizza Is The Best Pizza For Beginners

[@SipandFeast]

Compared to a traditional New York-style pizza that involves stretching and launching from a peel, this cast iron pizza is so much easier. But the taste of the dough is the same, so you'll still get that great cold fermented flavor. And the real beauty of this style of pizza is that you can get the bottom browner by simply putting the pan on your stovetop after baking. Of course, only do that if needed. The print recipe and ingredients are linked in the description. As always, thanks so much for liking and sharing our videos! Oh and by the way. If you're here after watching the previous episode where we taste-tested frozen pizzas I can say with 100% certainty this pizza destroys any of them.

[@CrashBashL]

Not only for beginners.

[@Thommadura]

I do not know if you saw my suggestion in that Frozen Pizza Comparison but I suggest that you consider buying a Frozen Pizza Dough Round and making a Pizza from that. YOU just take out the dough in the morning and leave it in a warm space and in the evening you have a reasonably good dough and putting sauce and cheese on it is easy - and makes a MUCH better pie than any other Frozen Alternative. YOU could make it in Cast Iron - but there is another way to get a Pizza - have a Metal Pizza Pan - Spray it with a little PAM - and spread out the dough on it. Put it in your hottest oven Bottom rack until the Crust sets - then Slide the pizza off the pan and directly on the OVen rack to brown the crust. You do have to leave a little edge on the crust so that it does not go over the side onto the oven floor but that is normal anyway

[@donnabarbieri2410]

I was just looking to get a cast iron pan to make pizza. Is there a pan you recommend? I went onto Amazon and there are so many to choose from. TIA

[@CrashBashL]

@@donnabarbieri2410 just buy a cast iron pan...

[@andorrasrevenge1683]

BOTH 10's! congrats

[@j16m02]

Including your family has always made your channel different (read better) than most other KZbin cooking channels, Adding the taste tests just makes it that much more interesting and fun to watch. Keep it up.

[@luckypenny4263]

I have to agree ❤a family that plays together stays together

[@EricHenning]

💯

[@1will2kill]

It adds personality and allows people to connect more.

[@stevecaranci2463]

I enjoy your show it is good to see your son help out tasting. Keep up the good work

[@sunshinedaisy9879]

You have a beautiful family!

[@crispychubs]

I came across your channel about a month and a half ago, and I've been truly obsessed, man. You are so damn REAL and down to earth, and you make everything feel so accessible and do-able. Appreciate your videos BIG time. First thing I made from your vids was the creamy mushroom pasta for my own birthday and I almost fell over dead how good it was. Thanks again, man.

[@corpsefoot758]

Happy birthday :)

[@g-girl9867]

SO true, I'm a better, more confident cook from a couple years ago.

[@mariakapary1917]

You guys do what makes you happy and dont worry if we like it! We probably will!

[@AL-eo6st]

Absolutely love the variety in your channel, from recipes you make to store bought comparisons, to James’ ratings. Don’t change a thing!

[@verachyz9079]

James is an absolute gem and Jim's reaction when he gets a high score is just priceless. Thanks also to Tara; love you all.

[@jimleung1300]

You guys are a healthy family because you guys do things together. Nowadays not much family like to do things together. Keep it up.

[@yvonnesantiago7637]

Another great video with excellent directions. Your taste tester is adorable.

[@larrycanepa]

You're just going up and up, not down! Great content, continue doing what you want to do, Jim. Loyal viewer here, enjoying everything you're doing.

[@robertp.7090]

I really like your taste tests! Well done and keep them coming!

[@sonialegault8673]

No way that it's going downhill this has been so interesting and fun, I have just love these

[@csflmich2239]

There can never be too many pizza videos. Thanks so much, I learn new things from you all the time and appreciate all the knowledge you share!

[@EndoftheBlock7224]

As a lifetime cook, I love your channel

[@rickrische557]

Great video! I've been making pizzas in a cast iron skillet for a few years now. I do mine a little differently. I preheat the oven at its highest setting (525F) for an hour with the skillet inside, letting it get screaming hot. I very lightly oil it before, just a bit. While the oven and skillet are heating up, I form the crust on a lightly floured cookie sheet, getting it stretched out and shaped to fit the skillet. If it starts to fight back (snapping back when you try to stretch it) cover it and leave it alone for 5 minutes so it can relax. When the skillet's ready, I lift the crust and lay it down in the pan and get the sauce and toppings on. Immediately the crust starts cooking. When it's topped, 15 minutes in the oven (give or take) gets the job done. The crust is fully cooked, no need for extra time on the stovetop burner. I know I was successful when I can lift the entire pizza out of the skillet with a spatula and the crust doesn't bend or buckle, with a great browned bottom. Delicious!

[@sunspot42]

I do the same thing. Preheat the oven for about an hour with the skillet in the oven, get the crust stretched out to fit and bring it up to room temperature. I then take the ripping hot skillet out once it's pre-heated, place it over a burner set on low, add some high-temperature oil (avocado works well) and flop the crust into the pan, using tongs to move it around. Be careful! That skillet can burn the flesh off your hands. I keep a pot holder wrapped around the handle at all times just in case I slip up and forget. Once the crust is in the skillet I quickly add my toppings and return it to the scorching hot oven. Make sure any cheese you add is freezing cold - cheese is prone to breaking in the oven under the high heat before the crust is cooked. I usually only leave mine in for about 5 minutes or less, because the pan is dumping so much heat into the crust. Then I set it under the broiler for a minute or two until I get bubbling and leopard spotting on the exposed crust. Keep an eye on it because if you leave it under the broiler too long, again the cheese will split and you'll have a greasy pie. (Still tastes alright but it's oily and not as enjoyable as intact cheese.) Again, be careful removing the pizza from the oven. I seldom have issues with the crust not being done when I use this method, but you can let the pizza set for a minute or two in the scalding hot pan on top of the stove, and turn the burner on low if you're dealing with a really thick crust. Not too high though or the bottom will burn badly. This isn't *quite* as good as a pizza made in a real pizza oven, but it's astoundingly close for a home oven and like a $30 skillet. After figuring out this trick I'd never spend money on an actual pizza oven unless I was planning on opening a pizza delivery place of my own!

[@rsingh2083]

Hi Rick, Do you bake your pizza at 525F ? Is that good enough for pizza ? Coz most of the OTG im getting online are at max 300 degree C (572F).

[@rickrische557]

@@rsingh2083 Yeah. Just use your oven's highest setting, but leave the skillet in for at least a half hour before you bake your pizza. Cast iron is really good at holding a lot of heat and transmitting it directly to your food, so it's plenty hot to cook your pizza.

[@rsingh2083]

@@rickrische557 thanks rick. Does the home OTG do any justice to the crust ? I mean were you able to get the crust baked liked what we get in the restaurants ? Any key suggestions/tips from yourside to get the crust right or any video that you followed and worked out for you ? Much thanks !!

[@rickrische557]

@@rsingh2083 For me, the crust is cooked perfectly using this method. It's crispy on the surface but soft and bready in the middle. The bottom is firm with nice leopard spotting. I can lift the pizza out of the skillet using a spatula, and the pizza doesn't bend or droop. In my opinion, since trying pizza using a cast iron skillet, I can't imagine buying an expensive pizza oven, because the results I get are perfectly fine in my home oven. The only limitation is the size of your skillet limits the size of the pizza you can make, so get the biggest skillet you can. Or be prepared to make a couple of pizzas if you're making it for the whole family or a party or something like that.

[@PaulaNNowak]

Wow, totally awesome! It's great to see your son on there and I love to watch him taste test. He's so cool!❤😊

[@HyperactiveNeuron]

Just from my perspective as a viewer/fan I have to agree with James... 10/10. They both looked amazing

[@johnhernandez4644]

I definitely enjoy your shows, I learn stuff from you and your family about cooking.

[@gerifitzgerald8357]

I love all your videos...recipes AND taste tests. Don't listen to the detractors. You, James, and Tara are fantastic! ❤

[@jamesmetzler2031]

Your channel is most definitely not going downhill. You're one of my favorite channels. Both these pizzas looked great. I think, if I had to choose, I'd pick the sausage and mushroom pizza only because I love mushrooms. My wife's favorite was plain cheese pizza, but I like some toppings on mine. Question: my oven is broken. Is there any way I can make pizza in cast iron on the stovetop? Maybe with a lid? I saw someone bake bread that way. - or in a large rectangular roaster? I've used it to bake many things, including frozen pizza but never one from scratch. My baking stones won't fit in it.

[@mtm101designs9]

I like your taste tests - the channel is going uphill not down. Keep up the good work!

[@johncrone5465]

Great video Jim... Keep up the great work. Love the honesty and enthusiasm from James.

[@phronsiekeys]

You do whatever you want! I will watch it all. You're an excellent teacher and I think it's great that your son is learning how to really taste things and critique them.

[@marygrott8095]

Wow, what phenomenal ratings! James is usually a tough critic, which I think is a good thing. Well done, Jim! And I like how you're switching it up a bit with the taste tests. I'm fairly new to this channel, and I have been enjoying all your content. Keep up the good work!

[@MrRatherino]

Brother you are on a roll! Best from the East End...and yowzaa when we broke up the old house in Maine I grabbed the old ...really old/ cast iron skillet...never thought about dumping in a pizza..Grandkids will flip out! Thanx.

[@nonalolagirl]

I like how nervous you always look before James tries your food lmao😂😂 and even better how proud you are once he approves. So sweet.

[@bradmiller9993]

Kiddo is probably getting a raise in his allowance after this one. Im going to give this recipe a go this weekend

[@whitestone4401]

Definitely trying your recipe,you always hit it right on. Push your cheese up the sides of the pan and you get that crunchy, gooey, pan pizza thing happening.

[@laurabagley6272]

Made the thicker pizza last night: *chef kiss* !! For all you folks that live alone like me here's a tip: I halved the dough recipe and it was just right for a smaller (8 inch) iron skillet. The garlic oil is a game-changer for this!!

[@EricHenning]

You are really good at making American style Italian food so accessible. The way you demystify it makes it easy to understand and is really encouraging. I’ve made some of your recipes and they always come out great. Your recipes always end up replacing the very complicated and fussy ones on so many websites. Bravo!

[@tarapedersen8606]

hi could you make stir fry with noodles? sip and feast is the best cooking channel.

[@TheCynedd]

Cooking pizza in cast iron has long been my favourite method. Your sauce recipe will probably be a must-try for me since it received a James 10😋👍

[@bbysapphos]

I got into making cast iron pizzas this year and watching this helped me realize where I was going wrong each time. I never thought to let the dough rest in the oiled pan before trying to stretch it again. I can’t wait to make pizza soon. Also I’ve never thought to strain the crushed tomatoes. I’ll def have to try that next.

[@chrisann144]

It’s touching folks 😂😂😂😂😂😂😂 I love how simple This is and also the trick with the tomatoes I will try that thank you

[@sunnyday3327]

I love crunchy texture, the crust on that cast-iron pizza looks amazing! I would eat it just for the crust, toppings are an added bonus.

[@kalo924]

Love your videos! I'll be doing this one. Need to find the Grandma pizza recipe! ❤

[@barbarakushner5718]

Love your channel and the taste tests! Thx 😊👍🏻

[@happyhome41]

Made this today, with a shortcut of a prepared thin crust, and worked out to our satisfaction. Was as quick as any food that takes any preparation, and hit the spot. Thank you.

[@garlicgirl3149]

My brother has been practicing making pizza for about 3 years now, seriously for two. His pizza is so good now I honestly don't want restaurant pizza. He has gone from pan to recently the cast iron skillet. Mercy Lawd! I wish I could get him all the pizza utensils/items. Pizza KING!!!

[@attorneyrobert]

Love the taste testing videos! Keep up the fun content!

[@Steve-Duh-Rino]

Getting ready to go buy ingredients for your Pasta and Peas recipe. Can’t wait to make/eat it!

[@nataliewhittle9299]

I made that last week for the family, it was awesome!

[@Steve-Duh-Rino]

@@nataliewhittle9299 It is delicious! I made it this afternoon. I used cavatelli since it was on clearance at the Hilton Head Whole Food and I'm a firm believer that cheap food taste better 😀

[@dsan2020]

Made this last night…the deep dish. Overall pretty good and thick dough if that is what you like. Thank you. When making the dough after it came together as a shaggy dough I let it rest 15 minutes than I did 4 stretch and folds every 15-20 minutes instead of kneading it at the beginning. Came out great. Thank you…

[@denisedomingue571]

This is the first pizza dough that came together beautifully for me on the first try! I am not a novice baker however I have struggled with making pizza at home for some time now. I live in Florida and find the horrid humidity levels unbelievably challenging when dealing with dough. Thank you for renewed hope in my pizza baking journey!

[@James-qt9dj]

First time pizza maker & this recipe was awesome!!!! Will be making more! Our oven goes to 550 & the pizza cooked faster than the video instructions. Bc it was so hot be sure to cool it before serving.

[@g-girl9867]

Ooo, I knew James, jr was giving 10 on both! This kid was SOLD, you could tell. Ok, I'm doing this. Make my lodge cast iron redeem itself in my own learning curve. Great, simple, straight forward video!

[@chrisberry9016]

I'm only a minute into this one, and I am so distracted (and happy) that the water glass looks like a can of beer, without a top. Love it! And all of your videos.

[@mebeme4921]

You & your family are the best! Love everything you do, taste tests, recipes, & all! Thank you!!!

[@SipandFeast]

Thank you so much!

[@2075vj]

The channels not going to go down. Keep up the good work. Haters gonna hate. But we’d love it.😊

[@Batmandabomb]

I always use my huge cast iron pan for pizza.. but I turn my pan upside down and preheat it as you would a stone... Todays pizza Im making is a carnalized onion, apple and Brie pizza with rosemary ..maybe a flavored garlic olive oil.. and a drizzle of Truffle honey at the end

[@pamelapetrosino4437]

They both look so yummy! Love the crunch! Btw, I am obsessed with your channel. Please don’t change a thing!

[@gary333snow]

Great video! Thank you! I am wanting to ask you about that little pinch on the top of the dough ball just before you put it into the fridge to rest for 24 hours. I couldn't make out what you said...I think it was pinch it to draw in the air? I don't know if you're just making a pinch on the top of the doug, or pinching an air ball into the dough...if you get a chance, could you explain what you're doing and why? Thank you.

[@ericduffield524]

I agree with James, Both pizzas I could tell by the ingredients and crunch they were excellent tasting. Good Job family!

[@calliecatherwood1770]

Just made it, I used mushrooms, roasted peppers, black olives. It was great!! Thank you so much for the recipe.

[@donjewls]

Just made this dish tonight. Mimicked your instructions. Came out great. Thx for the video!

[@francesfuego6950]

I really like these videos and the taste tests.

[@michellemeyer1649]

I love pizza. Especially a “grandma pizza” or the cast iron. I was raised in Chicago with pizza joints all over now I in the country so I definitely love making my own. I’m never disappointed! Love you guys!

[@barbaraliston5959]

I've been a fan for over a year and love all your recipes even tho I'm a pescatarian [plant-based with fish]. Except for cheese many of your recipes are vegan. I substitute most meat with mushrooms or lentils. Your recipes are so authentic to New Haven, Ct. italian-style. i grew up one town away from Wooster St Pizza and many italian grandmas' home pizzas too. James adds the family touch other food youtubes lack, I just love watching him grow into an amazing food critic. I predict he is going to be a great cook like his Dad someday. Don't change a thing - the commercial sauces, frozen pizzas are fun and enlightening💕

[@ninibini170]

Great recipes. Definitely going to try it soon (once I have a cast iron pan). Even though I'm not in the US I found the taste tasting videos super interesting. Keep them coming :)

[@rippermcguinn]

The tomato water is GOLD - it makes a great vodka-based cocktail.

[@ariavega520]

I also love the taste testing videos! It’s interesting for me to watch even though I’m living in Asia. ❤

[@AlbinoMuntjac]

We've been making a similar pizza (Kenji Lopez-Alt's no knead recipe) for a while now and love doing it. My two year old loves to help make the dough and then the pizza the next day. This type of dough/pizza is so forgiving that you don't have to worry about making a mistake and it allows you to learn how to make adjustments like cooking less or more time, using the burner to get the bottom where you want it, play around with toppings, etc. The best tool I've found for peaking under the pie is a small offset spatula - it's thin enough to break the pie free from the side of the pan and sturdy enough to lift & move around the pie.

[@jamessteele7010]

I’ve done this a few times now. Amazing every time.

[@grkuntzmd]

I love your recipes. I've probably made about 30 of them so far. I think the "everything" pizza is going on next week's home menu.

[@wallygator369]

High props for getting into pizza-world. Just last week, I was gonna encourage you make some pizza vids....and here it is. Keep em comin': detroit, chicago deep dish, new york, italian

[@charlesstout480]

I've watched all your pizza videos and was wondering which one to start with. This video made my decision for me. Since my favorite pizza has sausage and mushrooms on it, this will be the one I make first, then I will most definitely make the grandma pizza. A great recipe in an easy-to-follow video!

[@damiku-8866]

I've been making my own pizzas for a few months now and really love them. Usually make one every weekend. I have a square 12 inch (I think) cast iron pan with ridges in the bottom like a grill, which actually helps make a really nice crispy crust. I generally get a really thick crust, which I like very much, and heat it on the burner like you, though I have some aluminum sheets that I might try using. However, I definitely learned a few things in this video, like straining the sauce and pre-cooking the mushrooms to keep down the amount of water. I'll definitely try that next week. I like to add mushrooms, onions, garlic and sweet peppers and should probably pre-cook all of them, so far I've been adding them on raw prior to sticking the pizza in the oven.

[@piapadmore430]

Cast iron pie is the easiest best way to make pizza❤ …and your family thinks you’re magical✨🍕 Looks superb Jim!! I love your tomato/cheese ratio❤

[@kyrastuart1920]

I like taste tests. I have made several of your recipes, and I trust your content based on those. (Chicken Vesuvius is a huge favorite) I will try your dough and sauce recipe next time I roll out my Ooni.

[@comesahorseman]

👍👍 I do mine in a big carbon steel skillet, and I start it on the stovetop to give the bottom a head start. Great pizza!

[@nolongeramused8135]

That's basically how Pizza Hut as making pizzas back in the 80s. They had a great crunch when they came out of the 640 F conveyor oven, and the pans had a LOT of olive oil in them when we put the dough in.

[@ll7868]

My kitchen is small and my range is a GE Electric which is terrible for cooking a traditional Italian pizza so I make mine in a cast iron pan just like this. I don't understand why more people don't do it, it's so easy. My aunt renovated her kitchen last summer, she's got a Wolf duel fuel gas range with convection oven, 3 broil settings and it's wi-fi, she still doesn't get how to use the wi-fi aspect, but I do and I love cooking with her Wolf. It even came with a video from Chef Coleman (He tests out Wolf products) for stone oven pizzeria style pizzas that can be cooked in it.

[@meganoriold4170]

James & Tara... I haven't watched your content in a while. First one I saw was pepper & egg sandwiche vid - brought back sweet memories of my time in NYC. Love, love, love this channel!

[@TheCAB207]

I dig the taste testing, they look like everyone is having a good time and it's fun to mix it up.

[@dianehall5345]

Hello from our New Hampshire farm- New to your channel. Thanks for this great recipe and the tips. I have a 12' cast iron fry pan and will try this recipe. I like the Grandma pizza too! My Uncle Ralph was Italian and I loved his cooking! Your ingredients are easy to find.

[@brianh2287]

I remember the Pan Pizza at pizza hut in the 80's, they were some of the best pizzas I ever had. Yes, Pizza Hut was really that good at one time. You nailed this recipe for beginners, it is easy and spectacular. This is better and far easier than all recipes I have used before. I can now make a pizza that reminds me of the 1980s pizza hut pan pizzas they would bring to your table in an iron skillet. The iron skillet makes it SO EASY to get the crust exactly how you want it without fail. Well done sir !

[@maldonadoruthie]

Wow That looks so delicious thank you ❤

[@kc2453]

First pizza I ever made. Dough came out great. Thanks!

[@Jaka515]

That sausage and mushroom pie looks fantastic i'd be digging into that one too.

[@jdoesmath2065]

I love your channel. You've taught me a lot and I often come back to it for a refresher. I'm making pizza with my son this coming week.

[@nomoreusmc]

Followed the recipe except for jar sauce and it was the best homemade pizza I'd ever seen. Pretty easy too five stars sir

[@bighatastrea]

I only have a small oven in my 1-room-apartment and no pizza stone or anything. Pan pizza helped me a lot :)

[@JB43186]

I’m adding these to my recipe file. Thanks so much.

[@marcusanthonyPOV]

Made my first homemade pizza following your recipe and I'm not going to lie, it was a home run. Thank you!

[@foodisforeating6181]

This channel will hit 1M, easy. .... Great video. Thank you for posting. 👍

[@jmb1101]

Love your videos! I've been making thin pizza for years but decided to try the grandma pizza - excellent! I am going to try this one next in the cast iron skillet.

[@soroush92]

mannnn, his face and voice are so lovely, kind and humble. Gonna be one of your strong fans dude.

[@SipandFeast]

Very much appreciate it.

[@ColinBloodworth]

At this point, I think I would die for this family. Another perfect video.

[@klstay]

Another great pizza episode. We are luck enough to live near a WinCo grocery store and they have their in house brand of whole milk mozzarella that is half as much and tastes the same as the brand names - I buy 4 or more pounds every visit. I have been using Cento San Marzano reducing and mashing them in a pan of garlic after a minute in olive oil, but will try the Scalfani since they are the same price per can.

[@zonacrs]

The look on James' face gave it away for both. Great content you guys, don't worry about what we will watch or not. Just keep doing what you are doing. What you teach is method, the recipes are secondary. The "recipe" here is the dough. The method is the baking and crisping of the bottom crust. Toppings are optional to what you used, as an example of that I might add crushed or finely diced anchovies to the garlic oil. The KZbinrs that share method over recipe are my favorites. Glen and Friends come to mind along that thought bubble.

[@pomptonqueen]

My kind of recipe - totally goof proof! I love your channel more and more with each recipe I try. I enjoyed the taste tests. I added some of the higher ranking ones to my shopping cart online. I generally make my own and can it, but i always keep a jar or 2 on hand for emergencies. With the taste tests ones, it would be more work, but a scoreboard with the rankings would keep it from all getting jumbled in my head. Maybe I'm the only one with a crap short term memory? I now watch for more than the food. You and your family are regular and welcome visitors.

[@larrybrown1971]

I'm new to the channel, but I really liked the taste tests. I would love to see one with your typical sauce recipe using different brands of canned tomatoes.

[@2Wheels_NYC]

They both look fantastic! So I've actually made a Bloody Mary from the strained tomato juice, and can't complain! (I also reserve cucumber juice when I make tzatziki for the same reason 😂) I have yet to tackle my own pizza dough, but I need (knead?) to! I'm at my local pizzeria so often, they don't even charge me anymore, so I just grab dough there, after a glass of wine of course. James really liked... 2 perfect scores! And, no... Your channel isn't going anywhere. I actually really enjoyed the comparison videos. Keep up the great content!

[@earlwright9715]

I always put my sausage on raw when making chicago deep at home, always turns out great.

[@JohnMartin-ys1kn]

That is what is so tough to make fresh pizza dough, because you need to plan at least three days before you use it to let it proof for the best possible flavor. Perfect recipe. Thanks S&F.

[@lauranipper5084]

Wow!!! You are truly a master chef :). Thank you so much for your wonderful guidance and recipes ❤️

[@TheAll5555]

I use a bread machine to make the dough with a basic pizza dough recipe. In 1.5 hours my dough is ready. Instead of water I use whey protein that I save from making homemade cream cheese. Super easy & so delicious!

[@13soap13]

Just keep doing what you're doing and having fun with it!

[@JorinT-u6y]

I luv the taste testing sauce and pizza vids. It was so informative and entertaining. I can't believe someone is saying that. Don't listen to those nay sayers. Keep doing what you are doing. It's very good. Keep up the good work. James has grown so tall since he first came on. Also enjoy the father son bonding in the vids.

[@ryangriffithbass]

There's all kinds of great pizza, and cast iron pizza is one of them. I love it as much as pizza made on a good pan or on a stone, or in a wood-fired oven. All great stuff. Great video, thanks & keep 'em coming!

[@valgarvin6026]

I made his beans and escarole recipe. Delicious! I can’t make good pizza so…this is next. Loved the jar sauces testings. This channel is great!

[@sdega315]

Your content is great fun! What trolls are telling you your channel is going downhill. That is crazy!