Unlocking Cheesy CAST IRON PIZZA Secrets | Guga Foods

[@GugaFoods]

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[@porkypy]

pizza

[@DangerousOne326]

🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!

[@Sixs_Sense]

Yummy

[@klogeshwaran1182]

Guga I have always been a huge fan of the channel and I love all the aging and the grilling videos, but, this video is a joke and don’t go running about calling that fat pie, a pizza. It’s a travesty and an absolute shame. Give a forewarning to the Italians in the title saying that this video is not meant for them. What a joke.

[@yourdadsotherfamily3530]

Could easily keep doing it on the stove just have to be able to sacrifice and use a broiler xD use that for literally less than 2-3 min and you’ll have golden cheese after I saw that pan crust it was great just use a broiler after instead of a torch and enjoy :3 loved the video guga!!! Also I love your positivity ignore the nasty or rude comments!

[@HisVirusness]

"Yeah, I'm gonna eat the whole thing, though. Know that." Angel's got the right idea.

[@averagecarguy420]

Hungry boi hrs

[@thrileikur]

leo being a more frequent guest in the videos is great, angel and maumau are cool figures but i always wanted guga to invite more of his family members in his newer videos

[@rhadiem]

Love Maumau and Angel, Leo is a solid addition too.

[@mattyft9750]

i was looking the whole comment section to see if anyone comments about the new guest..

[@ronaldt2339]

Yeah, i like Leo's commentary.

[@Gorfo978]

@@mattyft9750 leo has been around BUT it has been a minute since I have seen him in any recent videos

[@yourmind808]

Bring back Sam

[@jasonguarnieri4127]

Guga might be the only cook on KZbin humble enough to admit when his version of something isn't as good as store bought

[@user-ui6ef5ei7t]

guga food is better than store food

[@davidbass6780]

@@user-ui6ef5ei7t Guga taste testers admitted that the store brought for one component of the pizzas is better then the homemade version he demonstrated here. Another part had mixed results as both disagreed on that one. And yes I'm not specifying which part because you should know this if you watched the vid and paid attention to it. It's only slightly better store brought, but is better enough to be worth not having to do it yourself. Though the homemade can be rectified with more ingredients, it's not what he wanted to demonstrate in this vid.

[@herpderp159]

True but he could just add more salt to the home made version. And also not all store bought doughs will be identical. There's a lot of variables here.

[@bubbaskyver6036]

It’s a quick proof. If Guga did a 24hr proof then it might have been different.

[@bubbaskyver6036]

It’s the secret of most great pizza places.

[@matiastripaldi406]

May be an unpopular opinion but I actually really enjoyed this more laid back video style. It's tradition now that you guys get super excited and scream a lot when trying out something Guga cooked but idk I found it easier to watch when everyone is a bit more chill. Just my 2 cents, thanks for the continued entertainment!

[@eltiolavara9]

agreed

[@seeko4558]

Agreed

[@TrocChamp]

agreed

[@s-boy4613]

Guga's hype about the food he tastes is one if the main reasons I love his channel. But yes, this chill video is a really nice change of pace.

[@shsjjhsh]

disagreed

[@Shirvani28]

Hey Guga, I have a ton of experience baking in cast iron. Your pizza bread looks great. Small tip: Just wanted to mention that if you find the bottom of it charring too much you can put a sheet pan underneath the cast iron and the bottom won't char as much. In the past, I found my breads to have a little too much of that char and that trick fixed it. If you don't have that issue, disregard my comment.

[@blahblah9036]

I'm not a big bread maker in general, but I use my cast iron for so much. This trick is definitely gonna help me down the line, and I wouldn't have thought of it.

[@jaegek]

thanks for the tip, i will have to try this. i have noticed also that when i get antsy and put the pizza in the oven before its fully preheated, the bottom gets wrecked before the top is ready.

[@capnlatenight5356]

Should we spin the dough before putting it in the pan or will stretching suffice?

[@Alicauni]

@@capnlatenight5356 stretching and "spinning" do the same thing. All spinning does is make the dough more circular since it stretches via centrifugal force, but that can be achieved by regular stretching with a little more care and matters even less if you let it proof in the cooking pan.

[@BeefinOut]

I've gone through this same process in my home cooking over the past 5 years or so. Here are a few thoughts: -your homemade sauce was a bit complicated. My favorite sauce is nothing but high-quality whole canned tomatoes that I crush and add a little sugar and red pepper flakes to -the benefit of grating your own cheese is that it browns better in the oven, comparing it before cooking won't prove anything -every good dough recipe requires a long slow rise, if you proof it at light-speed in the oven you won't develop any of the rich flavors you're looking for and it'll be puffy/soft due to the lack of gluten -experiment with more interesting cheeses, I like to add parmesean every time and sometimes I like a little feta or goat cheese for added flavor

[@et_9554]

+1 to the adding of parmesan. it makes almost any food better

[@cricke6011]

this

[@billid4]

If you throw some cheese you must have a great diversity of them I use feta Parmesan mozzarella and other unsalted and strong salted Greek cheese. The sauce I use is the same as the bolognese sauce without the minced meat. In the end I like to throw some eggs after the pizza is almost done. And instead of bacon I usually throw some pulled chicken breast and pork steak.

[@LJenkinsEsqIII]

Mozz and provolone is a good combo here too

[@justinpettit8282]

@@et_9554 if I'm not mistaken Parmesan has a high concentrate of Msg that definitely has something to do with why it makes everything taste better.

[@SliceSupeRStaR]

This is why I love Guga, he's not just a cook, he's also a scientist! Love your experiments!

[@Robber7]

You are right with the cheese when it's UNCOOKED. but when you cook it, it's a whole other story. The problem with pre-graded is the fact that it melts slower and may cause overcooking on the other ingredients! The powder causes it to melt slower which CAN be an issue, but not always (depends on a lot of things)

[@noahjillbage9093]

the powder can also burn in high tempts

[@thegourmetgolfer5544]

I feel like you're right in theory but I've never actually found a difference in practice. You can go to the best pizzaria and they all buy pre shredded, full fat cheese

[@noahjillbage9093]

@@thegourmetgolfer5544 well they usually buy from the factory or their supplier woth uses other more expensive starches while stores uses the cheapest

[@GabHWH]

Guga should invite Leo more often. Dude have talent for food review.

[@gabudaichamuda2545]

The issue with the anti-caking agents is that it inhibits melting, and in particular, it causes coagulation when you make a cheese sauce.

[@MarceloZ2]

In other words, pre grated is real bad for mac n cheese, but alright for pizzas.

[@gabudaichamuda2545]

@@MarceloZ2 More or less. I would still grate the cheese myself regardless.

[@MarceloZ2]

@@gabudaichamuda2545 yeah, me too, but mostly because of price. For some ungodly reason, in Brazil a small brick of mozzarella (the 300g ones) costs less than a pack of pre grated mozzarella, so... I wouldn't use it even if I wanted to.

[@gabudaichamuda2545]

@@MarceloZ2 You're paying for convenience.

[@MarceloZ2]

@@gabudaichamuda2545 if the difference was like, 5 to 10 bucks I wouldn't mind, but it actually costs triple the price. It's nuts.

[@asoggyburger479]

Freshly grated cheese does taste better in my opinion. You should’ve done an actual test after cooking them both and comparing. Guarantee they would’ve picked the freshly shredded cheese. Homemade dough is also better. You need to use a high gluten, 00 flour. Very stretchy and glutenous! Love the videos!

[@adam25022]

ive done tests with all my friends of freshly grated vs pre-grated, and its actually highly dependent on brand at least where i live, with some of the brands of pre-grated actually being nicer than their freshly grated of the same brand. it really depends on what the brand you use, and what it uses for its anti-caking agent. my personal favorite mozzarella i use in Ireland is better in its pre-grated form opposed to its freshly grated counterpart, but it is also on the pricier side, and like all ingredients in home cooking your preference is your preference.

[@yourdadsotherfamily3530]

Yeah it depends on the brand because the manufacturer or packaging people after production will put a anti caking powder into the shredded cheese bags because it’ll prevent the cheese shreds from clumping then melting easier in the bag. Also the anti caking mixture is HORRIBLE for making roux it will make any cheese or beer cheese roux or queso turn into a floury or gritty texture mixture after even the slightest rewarming or mixing into a full fat base to keep it from splitting even then the anti caking mixture will ruin your queso or pizza topping :3 great information btw!

[@Robber7]

The difference is in cooking time. Check Adams videos about pizza cheese. Pre graded melts worse and may cause other issues (like overcooking other ingredients due to slower melting of pre grading). Taste difference? Not so much.

[@asoggyburger479]

@@adam25022 Yeah you’re totally right! A high quality pre grated cheese can be better than a lower quality block. You should also use low moisture whole milk mozzarella. Finding that pre grated is a little more of a challenge at least where I live. Freshly grated is all I use when making homemade pizzas lol

[@billid4]

In my opinion the freshly grated cheese has a big difference if you eat it with spaghetti bolognese. In the other recipes cause it will melt you will not feel a great difference between them.

[@MrMichaelLaw2011]

Various Dry Age Suggestions: Vanilla Bean Paste Dry Age Coffee Dry Age (like Whiskey)

[@collinvickers2345]

@Joshua McKay This is a common recipe for roast beef tenderloin, but I'd be curious about dry aging too.

[@farticlesofconflatulation]

Beef base would also be interesting. There’s a brand called “Better Than Bullion” and I use it in beef stews and pot roasts to really shift the flavor into high gear.

[@Bloodychaser]

Try putting the pizza dough into a sealed container and let it ferment for at least 3 days in the fridge, that gets you a dough that can start wars. Another suggestion is to mix the yeast with water and sugar and let it pre rise before putting it into the flour mix.

[@tubeagespank]

I think that the reason the boys liked the store bought dough better may have been because it was refrigerated a few days (Like you suggest.) at the store before cooking. Fermentation is real!

[@vesh]

This pizza looks insanely good Guga

[@SeekPsychiatricHelp]

Oh my god it’s you (you’re right)

[@mayhemical]

ok

[@K_Mag]

Sub 2 guga

[@sotirioskapartzianis235]

Summer vacation is almost over :)

[@CarranzaAlberto]

Stupid spamming bot

[@crimfan]

I make pan pizza relatively often (or I did when I wasn't watching my eating as much as I am now), a lot of which aligns with Guga: -High quality jarred sauce like Rao's sauce works pretty well. You may want to put a bit of tomato paste in to deepen the tomato flavor. Cook that lightly, though. -A cast iron works best but the main thing is to have a pan without a gentle slope. -Don't overload with watery vegetables like raw mushrooms. Just cook them a bit first in a dry pan (picked up from America's Test Kitchen). -Put herbs and spices under the cheese so they don't incinerate and cook into the pie. -Grating or slicing your cheese at home is worth it mostly because you can get *better* cheese when it comes in a block. The Galbani brand is really good, as is Polly-O, but any full fat, low moisture mozzarella, provolone, or the like will do the job. You can also make your own blend. It's not really worth grating it, though, as it turns out slicing works just fine. String cheese is an option, too---just cut it into disks. It's really just full fat mozzarella. Fresh mozzarella needs some care because it's watery. -Let your dough develop in the refrigerator for a few days and then let it come to room temp so it stretches nicely and rises. You may want to dock your dough by stabbing it with a fork in the pan some. Some store-bought dough has no rise left to it, though. -I start it on the stove but finish in the oven and sometimes throw it in the broiler for a bit of extra color. Don't make a canary pie!

[@heywardhollis1160]

The "thickness" he noted in the storebought dough is likely due to better developed gluten strands. This makes the dough more stretchable and chewy. A less developed dough will be cakier and have less of a bite to it. You're not going to achieve as high a quality homemade pizza dough unless you really know what you're doing when kneading and resting the dough. It's a lot of work too. If you want to have a fun learning experience go homemade. If you want an easier way to make good pizza just buy dough.

[@shadyknux]

Or just buy a stand mixer and skip all the extra work

[@egoaut]

2-3 days old dough out of the fridge, tastes much better than fresh one.

[@preponement]

Yes, a simple dough mixed and kneaded by hand and given a few days in the fridge is the best I have ever made. Can't get 'store bought' dough were I live anyway. But I have to say that the raw dough in this video is a lot thicker than I have ever cooked in cast iron.

[@jstaffordii]

@@egoaut fermentation is everything on good pizza dough

[@MrCarnutbill67]

Let’s not forget High Gluten flour that most grocery stores don’t carry.

[@brei2670]

"When it melts, it makes no difference." I strongly disagree... Maybe the anti-caking technology in the US is more advanced than the one at my home, but there absolutely is a difference here.

[@tubeagespank]

In the US "cellulose powder" is the usual anti-caking agent in pre-grated/packaged cheeses. Not exactly sure where it comes from but I always think "saw dust?". Also, whole milk, low moisture mozzarella grated at home from a block is FAR superior to the bagged stuff.

[@yowmemperor]

@@tubeagespank 100% agree. i havent bought bagged shredded cheese in years. I dont know if i should trust the anti-cake from a health perspective, but the fresh stuff is unquestionably better, melts better, crusts better, and so forth. id make a good bet the difference is whatever they put in our US based shredded cheese

[@brei2670]

@@tubeagespank Interesting... they always use some kind of starch here. It creates a weird crust and it doesn't let it melt nicely...

[@billid4]

Well if you melt it in an omelette or a white sauce with heavy cream you will not feel a great difference between them. But if you melt it in a sandwich or a burger or something stuffed the difference is like heaven and earth.

[@alkaliaurange]

A lot of people also find a difference in browning.

[@rhadiem]

Guga tests EVERYTHING in one episode. Love it.

[@someone-qz4wj]

thats because making pizza have so many rules to follow in order to be tasty. i didnt know them. for example if u put too much dry spices on the sauce it will be too sour. and destroy the pizza. if u dont let the dough to rise on the pan b4 putting it in the oven it will destroy the pizza. if u dont use special ingredients inside the dough like dough enhancer etc... it will not taste good. lot of rules b4 someone will actually pay for your pizza. when you buying a pizza - u dont think its so complicated to make one inside your home. but actually it is very complicated to make one thats actually tasty like pizza store.

[@slimee8841]

If your homemade dough is worse than the store bough dough, you should find another recipe

[@demonposter]

He needed to rest it in the fridge for a day or two to both lyse and develop flavor

[@farticlesofconflatulation]

@@demonposter *exactly* I couldn’t have said it better

[@karlislan]

Hey! Hope you see this comment. I Have a quite a bit of experience with cooking and especially with bread. You can totally do it on grill, but - with iron skillet with a cover. Leave the pizza to cook with open top, while the cover is on the hottest part of charcoals. At the end, just put very hot cover on the skillet. You could use a infrared thermometer because I once burned a cake, filming for local media in the woods. Also, for the dough - I would recommend slow fermentation or "cold fermentation". It is when you let the dough rise in the fridge for ~5 days (yes, it takes a lot less yeast). The result is that dough gets crunchier due to other bacteria (mostly lactobacillus) and other yeasts. Yeast activity is slower than bacteria in lower temperature. So - you get a great combination of sourdough and commercial bread.

[@jamesrasmussen9281]

I like Leo. He gives thoughtful descriptions.

[@DS-li7go]

I love this! I've always had these questions and never really experimented with them because when you're hungry, you just go with what you know. Great video! I love both of your channels! Keep it up!

[@yarbrough462]

That store bought dough probably has diastatic malt powder in it. Most commercial products use it. It helps with browning, texture and flavor. They may have also used a dough conditioner of some sort...None of this stuff is necessary but it helps a home cook...Also, even though your dough was proofed well, it wasn't fermented. Cold fermenting makes a HUGE difference in end quality and flavor...

[@SeekPsychiatricHelp]

I love making my own dough, longest I’ve cold fermented was two days and it was amazing

[@sective6160]

Tips from Italy : don’t use garlic and onion for a tomato sauce. If you wanna make a tomato sauce for your pasta or whatever use garlic OR onion,not both. In Italy we don’t cook the sauce for the pizza. We use it straight out the can (use San Marzano tomatoes if possible) thenJust add tiny bit of extra vergine olive oil, some origan, tiny bit of salt and a super small amount of sugar remove the acidity of the tomato. Remember we don’t want a sweet sauce!!! Anyways I love your videos so keep it up 😜😜🇮🇹🇮🇹

[@datketh1556]

A recommendation to anyone doing skillet pizza, put your dough in with just oil and don't top it. Brown it a little bit, flip it, top it, and once the bottom is browned stick it under the broiler for a minute. It is a magical experience

[@paradigmshift7541]

I don't think it can be achieved with stove alone, but I think you can definitely create a well carmelized cheese on top when camping. Follow initial steps of browning bottom of the pizza in cast iron dutch oven on stove, then lace a lid with a lot of charcoal briquettes on top to create the oven effect. I might test this out myself.

[@ODPwcca]

An easy trick for tastier dough is to let a part rest in the fridge for at least overnight. In a container put some flour and water and very little yeast, hydration 100%, which means equal flour and water by weight. When making the pizza (or bread, works for bread as well) just leave out the ingredients already used for the fridge dough. Really deepens the taste of the crust.

[@vicarofrevelwood]

I worked in a pizzeria for 10 years, right out of high school. One of the best pizzerias in our area, and besides salt pepper and basil, oregano, sage, we added no other spices. Because of your bread and your cheese can't carry that, nothing can save it. I have never heard of putting Worcestershire sauce, or sugar! Especially sugar, in a good pizza sauce. The only thing I can say is you guys have warped taste. The technique that you use for cooking in a cast iron skillet though, very good! You get really good results. But I don't see any way around it without an oven.

[@Quadro09]

Yes! No sugar.

[@Jadguy24]

Worcestershire sauce is anchovy based so it’s not too far off from a traditional Italian additive of garum. Marinara sometimes does have that to add a little complexity but it’s not really needed

[@alexpetrov5461]

You can make an upside down pizza in the cast iron, flip it over onto a counter, put it back in the cast iron and cook the bottom till brown. Seems like a lot of work for something like that tho.

[@q2yogurt]

I mean of course they have warped taste, everything in US contains high fructose corn syrup and is disgustingly sweet.

[@joshuaewalker]

When I make pizza dough I add Italian seasonings to my flour. Bam! Tasty pizza crust. I also take my topping cheese mix (mozzarella, Monterey jack, fontina, cheddar, provolone, and parmesan) and shake them up in a bag with the seasoning. Bam! Tasty pizza cheese.

[@garyl6031]

PLEASE! What is the brand and model of your oven?

[@tmfrs2]

Cant wait for Vincenzo to review this :D

[@goldilox369]

Lololol. Was thinking that when I saw the thumbnail. 😂

[@bearberenstein5202]

The sugar in the store bought dough helped with the coloring

[@HisVirusness]

Oh, I'm definitely getting one of them shirts.

[@ryanfernandes4420]

Hey Guga. I've watched all your videos and I've learned a lot. When I saw this, I was excited to see what you were going to do with making pizza on a cast iron skillet. I've made a lot of cast iron pizza. The key is olive oil (try putting dried chili peppers on the olive oil on the pan). First cook the dough for 5 mins at 450. Take the tough out and put toppings on. Put pizza back in the oven for 15 mins at 400. When the pizza is done in the oven, but the cast iron skillet on the stove top at highest heat for 2 mins. Remove from stove top and let rest for a few mins before you remove it. Enjoy!

[@jasoncates2944]

They say the water used is the biggest factor in how the dough will end up tasting. Might wanna try out tap versus different bottled versions for a follow up video. Looked delicious!

[@jstaffordii]

it's the amount of water not the type. 60% hydrated dough reacts different than 50% hydrated

[@jasoncates2944]

@@jstaffordii The kind of water used has a direct impact on the texture, appearance and flavor of the bread. It's why they say the best bagels come from New York. It's all about the mineral contents effecting the gluten.

[@paulsnow]

Try beer and get that slight yeasty sourdough flavor

[@jasoncates2944]

@@paulsnow I like the way you think :)

[@bradcampbell624]

A little trick I found with store-grated cheese. It hadn't been closed properly and had dried/crusted a little in the fridge. I put it in a pie pan and drizzled with heavy cream, shook it around and covered in plastic, back to the fridge for a couple of hours. Worked fantastic on pizza! Been doing this ever since with grated cheeses (and a little kosher salt)

[@DrBrunoRecipes]

Excellent. Greetings from Scotland. Have a wonderful day everyone!

[@miguelss5]

Excellent video, right now I'm looking for a new oven. I saw in the video that your oven have a lot of modes minute 8:50, could you tell me the model and brand of your oven where you proof the pizza dough.

[@sleepteam]

86 the balsamic and Worcestershire from the pizza sauce next time.

[@MOFsquadron]

Having worked in a pizza restaurant that switched from freshly grated to frozen, pre-grated cheese with the corn starch anti sticking coating, I can say this. You get a much better melting quality than with prepackaged cheese. We noticed it immediately, the pre packaged cheese did not melt and brown as well in the oven as our previous freshly grated cheese did, and the reason was probably moisture and lack of it with the prepackaged cheese. The freshly grated cheese melts faster and actually spreads out more than the prepackaged cheese did. Since it melted faster, it caramelized faster too, and that was our issue when we first switched. The cheese wasn't coming out as nice and golden brown as it did before. The taste was pretty much exactly the same, but you have to add a little extra time to get the desired caramelization, or at least we did in our case. You got more of the cheese pulling off in one big piece with pre-grated too. Freshly had that pull and stringy quality that you want. It's why commercial pizza joints use prepackaged, but pizzerias usually opt for fresh cheese.

[@aryanpramanik454]

I wish you hit 3 million soon.

[@paulstevens1493]

LOVE this video, the A/B testing is my favorite kind of video. This is how I cook!

[@IllickPlaster]

Day 4 of asking Guga for a demi-glace dry age. GO GUGA GO!! GO GUGA GO!! 🎇🎉🎊

[@intraterrestrial5035]

These comments are annoying af

[@IllickPlaster]

@@intraterrestrial5035 Might be, but if I don't comment he probably won't ever do this one lol

[@farticlesofconflatulation]

Maybe beef base might be more manageable for dry aging. Demi glace would definitely be excellent for sous vide.

[@michaelkoller]

When I go camping, I do cast iron pizzas right on the campfire! What you need is a cast iron dutch oven lid to melt and brown the cheese. Once you have your bottom crust all cooked, take it off the fire, place the cast iron lid on top, then add a bunch of pieces of charcoal from your fire to the top of the lid. Let that go for another 7-15 minutes. Perfectly browned cheese on the top!

[@paulsnow]

I was going to suggest this too. Keeps you on your camp fire.

[@DangerousOne326]

🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!

[@acemcplane]

I make a pizza a week. I've learned a lot. It's worth making your own sourdough starter for pizza. It's not a big difference in flavour, but it's enough. Half and half bread flour to white flour is about right. The secret to my sauce is to use half tomato paste to reduced diced tomatoes, 5 different acids from onion juice to vinegar and using plum sauce instead of sugar as a sweetener. That is absolute fire. Trust me.

[@jamesthereaper7]

Cutting down a tree with a block of cheese is easy. You just have to make sure it's extra sharp.

[@jackson14431]

I think that jokes a little mature.

[@zrobeast]

Curd you stop milking likes with these whey cheesy dad jokes?

[@MassHypnosis805]

I've been making home made pizza for the last 2 years, on top of working at a couple pizza restaurants for 3 years. This gives me 5 years of experience. I guarantee you that you barely scratched the surface of pizza making. Please keep learning and practicing, you will make some awesome home pizza some day!

[@darrellrone6843]

Angel got that 69 look don't snitch on guga for not melting the cheese 🧀😂👍

[@AaaBbb-xc4mr]

LMAOO he do be kinda look like 69 tho

[@belalabusultan5911]

I am an amateur in making pizza, specially the dough, but I can say some opinions: 1- after the dough rises, cut to pieces, and covered, it is a good idea to put them in a fridge overnight, this will develop even more flavor. 2- if you manage to get some (starter) then it will definetly be better than store-bought, the starter is basically yeast in water to start it + equal amount of flour, it is usually left for weeks up to few years, developing an amazing flavor, it is the secret ingredient of the pizzarias. 3- canned tomatoes are the absolute best, just crush them, cook them in olive oil, and maybe add a pinch of salt, they are picked at peak ripe condition, and are stored in that state..... if you can't get them, then adding some salt, vinegat, sugar and tiny amount of citric acid, would enhance the tomatoe flavor. 4- Mozzarella is the main cheese, but some people (Add) a little bit of chedder, there are thousands of types of cheese, so I can not try all of them, but you can try the popular, the cheap, and the local type of cheese. 5- toppings please, like I know anchiove and Pineapples would get hate comments, and any type of meat (including Pepperoni) would seem like you did not get out of the meat-centric foods, but you can try vegetarian toppings popular in USA, Italy, or other places, toppings like: Basil - Sweet Peppers - mushroms - olives - and even a little bit of olive oil after the oven to give it the good flavor.... so long you stay away from controversial toppings like mentioned before + Mayo - Ketchup - Mustard - Peas - Caramalized Onions etc.... you won't offnd anybody lol.

[@CrudeCulinary]

Next video: *Dry aging wagyu inside of a pizza*

[@luisdavidbarragancardenas7961]

The fact that the store bought dough won over the homemade is not because it is better, is because it wasn’t executed well. It wasn’t proportional in size to the store bought which led to different cook times which may affected the texture and also it was clearly not well seasoned.

[@nihlify]

I find home made pizza dough far superior to store bought.

[@liahfox5840]

That particular store bought sauce is one of the best you can buy. And of course, fresh dough that hasn't any time to ferment isn't going to be any good at all. So I wouldn't worry much about the family choosing store bought in this situation.

[@Quadro09]

Guga you don't need to put sugar in the sauce!

[@adam25022]

he doesnt "need" to..... but you ever thought.... maybe he does it cause he prefers it?

[@damienlu7318]

@@adam25022 exactly

[@sydthegoat88]

Same way I do it ! Except I use a griller to finish off. If ya have a thick pan it will continue to cook from the bottom as the heat is applied from the top, no risk of over cooking either side.

[@pickle6772]

“Why i season my pan, NOT my pizza”

[@jeffklaubo3168]

Ok adam...

[@hubertnnn]

10:55 I was never expecting Guga to loose to a supermarket, but at least it shows how real he is.

[@Jahnkasad]

"The crust is fully cooked" It's burnt, it should be golden brown on the bottom, not blackened.

[@twistedphoenix]

GUGA, loving the new style of video. But WHAT is the make and model of your Toaster Oven!

[@jokerproduction]

Hey Guga. Wanna make a video together? I'm think we sous vide a graphics card for 24 hours and then see if it still works.

[@neileddy6159]

Lol, that was unexpected.

[@AMMOBBQ]

Guga, please do some testing using a pizza stone on the grill. I absolutely love the taste since you get some smokey flavors from the charcoal or wood. I would love to master it and see your take on it especially after seeing this video.

[@Kourash]

Very in depth and well put together video, great job!

[@c4li]

i always cook mine with homemade dough & sauce on my kamado joe with charcoal & some smoking wood at high temperature on 2 pre-heated pizza stones and it's always mega. The slight smoke flavour makes a big difference

[@pinky2502]

TY Guga, Loads of information, Keep these awesome videos coming!!!!

[@paladonis]

Personally, I like to cook my crust just a tiny bit before adding toppings and the like. Just et's it set slightly and then goes amazing from there. I tend to use Sam the Cooking Guy's crust, but I will have to try yours too Guga!

[@markvarela6956]

To improve your homemade dough, an over night ferment helps with taste and texture. With the pizza that was proofed in the cast-iron, you're supposed to press it down before topping.

[@philipsparrow7377]

Would heating a pizza stone or thick cast iron plate while cooking the pizza in the cast pan then putting it on top to cover instead of a cold lid help brown the cheese more?

[@richhansen8617]

1:43 "Oh Yes I cannot believe this actually worked" crust burnt black! LOL

[@yasserhtd]

Cheese put under heat (stovetop or oven) for 20-30 minutes will separate and result in greasy pizza. I'd recommend adding the cheese as a last step and going hot and fast in the oven using the broiler/grill for 3 minutes tops to melt the cheese. However, you'll probably need to spend more time on the stove getting your dough cooked through.

[@dub3dude]

Guga - if you're looking for stovetop only - in the past I've heated up a second cast iron skillet real hot then use it as a lid. Keep doing that and you can end up toasting the top too without an oven or blowtorch.

[@davidbass6780]

how does putting parchment paper underneath the pizza for the stovetop only pizza affect the end result? Can you gain that crispy golden cheese on top if the bottom of the pan is lined with parchment paper to prevent burns? or will that just result in a browned, but not caramelised base? I know it should improve airflow to the top of the pizza due to tiny air pockets inbetween the parchment paper and the pan bottom. But is that enough to brown the cheese?

[@andoos]

Angel a savage 💀 "let me get a fist bump" 😂

[@wayne00k]

You should try cooking it in a cast iron camp Dutch oven where you have coals below and on top of lid... THEN you'll have the pizza you are seeking. Check out Kent Rollins for the best - simple setup to cook anything with hardwood coals. BTW I use his method but keep my coals in one of those $70 steel fire pits from home depot. After cook is done - put screen lid on top and no worries

[@NoHandle44]

I did the same pan to oven method without knowing that it was a thing. But I only did it because putting raw dough on a wire rack didn't work out well. So I cooked a crust first to give it support, not to make the pizza better.

[@NoHandle44]

😆

[@ahass5917]

HELLO GUGA! Have you ever tried Japanese A5 wagyu eye of round steak? is it different? We need to know!

[@Dantodlc]

Guga thank you so much for this video. I know the process was tedious and took a lot of work to put up together. I learned a lot from this video!

[@oplkfdhgk]

3:17 i have done it with nonstick pan. Works great. You just have to move it from frying pan to oven sheet/baking tray before putting it in oven. DO NOT put non stick in oven.

[@TheSkogemann]

Nice one! I have a few things though. If you are gonna make your own dough, please try to rise it in the fridge for 24 hours - you wont regret it! Also, on the pan-only experiment - try to flip the pizza shortly to "burn" the cheese. Takes some practice, but it is worth it!

[@RumandCook]

You can also usually buy pizza dough from your favorite pizza shop. Great quality dough for like $5 and less work. Love me some cast iron pan pizza, but do it on a Kamado grill.

[@RandyH400]

Great video. Thanks I really enjoy the comparisons.

[@userbor7424]

i have been making the skillet pizza for a while now, try putting some marjoram in with the olive oil in the bottom of the pan, it works magic.

[@IQTech61]

There are three reasons to grate your own cheese: 1. Grated cheese is covered in cellulose and other additives that are not necessarily healthy. 2. Grated cheese is more expensive. 3. Grated cheese tends to get moldy faster.

[@Alkcair91]

For the pizza dough... For 600 g of flour I like to use 1 - 2 g of fresh yeast and then I let the dough rise overnight, first 2 - 3 hours at room temperature, then divided into 4 balls in the fridge overnight. It develops an awesome flavour that way because the yeast can actually do its job.

[@ananascombread650]

Hey Guga, i recently bought a set of iron skillet and I think I ruined them, do u have a special way of cleaning them?

[@fn_main]

I also have issues with stretching publix dough, I think it's because it comes cold, I'm not a bread person but I found letting it rest outside in room temperature makes it a lot easier to work with

[@Frank-the-Tank-13]

I cast iron cook the dough and the broil on top rack. I also use bacon grease to oil up the pan.

[@canaisyoung3601]

Blind baking your dough is also good if you're doing deep dish pizza. And I lined mine with provolone cheese slices as a protective barrier.

[@TravelersWarden]

Love seeing the Field cast iron get a good showing! They're my favorite cast iron skillet that I own other than the one from the 1800s that I inherited from a great-great-grandmother.

[@lorenrobertson8039]

Looks soooo good, all of them! Only thing is I cannot eat anything tomato d/t my health issues...nothing in the nightshade family for people with psoriasis and other immune system disorders. My gut cannot take tomato either. so I get pizza made with ranch sauce and I can enjoy it so much! Thought I would share the ranch dressing alternative sauce for others that can't enjoy tomato sauce pizza for whatever reason.

[@thatunknownguy2680]

Here's a few pro tips: Spray the edges of the dough with butter cooking spray. If you don't want to put it in the oven, take another cast iron skillet and get it really hot. Once you cook the bottom of the pizza, turn off the heat and place the burning hot skillet on top of the other skillet (making sure it isn't touching the pizza) and let it sit there for 15 minutes. You will have the best pizza ever.

[@XOctavius]

If you want to replicate the darker, more consistent crust of the store bought dough, sugar is the key. Your original recipe calls for 1/2 Tsp of sugar for ~1600g of dough. Up it to 1Tbsp, see if that helps.

[@michaelbitter7682]

Guga, these are my favorite kinds of videos. Some of those things you ask yourself while cooking (this versus that). Like it.

[@albertbottari7154]

Hey Guga, Homemade will always be better than store bought. Sometimes though the comvenience makes sense. In the case of pizza dough, the reason why it is "better" is because it has had the time to ferment and let nature increase the flavor profile. Homemade dough needs to rest at least 48 hours, but 72 is better to allows the natural fermentation to take place. Try it and see for yourself.

[@crackyflipside]

You can make the crust on the bottom even better using butter and sprinkling parmesan cheese. So as the dough bakes it picks up the caramelized cheese.

[@keithcubert3156]

This video is amazing. Thank you for being so in-depth with everything.

[@AiirxGeordan]

Hey Guga, there’s a brand of chips called Herr’s and they have a Montreal steak seasoning flavor and I thought that would taste great on a real steak. Considering you’re the king of steaks and have already done a couple episodes of chip crusted steaks, it’d be great to try this one too

[@SuperJiggawhat]

I make this kina pizza once a week. Learned from an Italian family so I'm very excited to see this.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@mokshalani8414]

I'm sure the store bought dough browned quicker is because they used baking soda; it raises the pH of anything you put it in which speeds up caramelization. Probably contributed to the salty taste a little too