Why Cast Iron Pizza Is The Best Pizza For Beginners

27 Replies to “Why Cast Iron Pizza Is The Best Pizza For Beginners”

1. 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.

2. I am new but I love your family vibe but honest reviews and Love how you always say…….I want you to be honest to JAMES and you try not to sway the vote. Tara is always the voice of REASON……and she laughs at the right time!!! James is Great Tells it like it is no holds barred and has really good thoughts on the different varities!!! Good Job JAMES!!!!
   Jim you just NAIL IT!!!!!!! Like how you always try to keep it pure HONEST!!!!

3. I'd of went ahead and done it Detroit style, would of been best in that vast iron.

4. 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.

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

6. 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.

7. 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 own birthday and I almost fell over dead how good it was. Thank again, man.

8. A round cake pan or a pie plate works well for a personal size pizza if you don't have cast iron. ????

9. Yeast dough is best, both in how it behaves and how it tastes, when it rested over night. At actual pizza places (I worked at one a lifetime ago), they have these big round machines which keep the dough cool. They'll make the dough fresh just a bit before closing the store and the next day, perfect pizza dough. It's not the yeast that needs the time, it's the flour. Flour needs to be able to rest for the gluten to form properly. In a nutshell: Make your dough the day before and keep it in the fridge overnight.

10. NYC resident Reddit users don’t like the NYC pizza YouTube content creator tourists flock to NYC to document.

11. I grew up in Stanislaus County, CA. So many of my friends worked seasonally worked in the Stanislaus Foods cannery. But they only sell to restaurants in No. 10 cans, I don't think that has changed has it? I like making pizza in a skillet during the summer because it gets hot here (Sacramento Valley) and if you cook a pizza in the oven it gets even hotter and I have to crank up the AC, it's just cross-purposes. I don't have a pizza oven on my patio but I have a wok burner, and I can use that to cook a skillet pizza also.

12. I think your next blind taste test is store bought vodka sauce.

13. 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.

14. Are you going to taste test Costco's Marinara sauce?

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

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

17. that is a gamechanger right here ! always struggled getting the right heat to the bottom of my homemade pizzas since i dont own a stone oven 😉

18. 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!

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

20. Whoever says the channel is going downhill can get in the bin. ❤

21. Anyone know the name of the burner that is being used?

22. Hmm, straining the tomato sauce hasn't crossed my mind before. I'll give it a try next time.

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

24. Basil is in the mint species (like thyme) – but it is the only mint that has something that LUVS dairy – milk, cream, cheese … Basil and dairy are complimentary and make everything taste better. Basil also likes eggs – scrambled eggs with torn basil – and yum. Fresh basil is the best. Who wants to put dried hay on their pizza !

25. In Chicago both those pizzas will be stars! I can't wait to try…And I think the taste tests are fun and informative.

26. Don't know why everybody wants to have heavy-dense brick pizza bread – other than putting in baking soda and baking powder having light and fluffy pizza bread – and easy chewable pizza crust versus rubber.

27. 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!

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