Equipment Expert Lisa McManus Answers Your Questions About Pizza Equipment | Gear Heads
Lisa McManus answers all your questions from the Gear Heads episode about equipment for making the best pizza at home.
Watch the original episode about pizza equipment:
Buy our baking steel co-winner:
Buy our baking steel co-winner:
Buy our best buy stone option:
Buy our winning overall pizza peel:
Buy our winning wood pizza peel:
Buy our winning metal pizza peel:
Buy our winning food processor:
Buy our best buy ladle:
Buy our winning pizza cutter:
Follow Lisa on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Lisa your wonderful!!! Love it when your on ATK.
Your comments are excellent. Food grade equipment is very important. I LOVE your teachings! Thank you so much. PS: can you teach how to make French baguette?
I’m never disappointed with Lisa’s reviews, I seek them out ! Lisa is an ATK super hero 🦸♀️👏👏👏👏👏👏👏
I like my Lodge case iron pizza pan. Preheat the pan in a 500 degree oven and it works grear!
Unglazed clay tiles will exude lead into everything. That's why we glaze clay vessels.
Thank you for answering my question, it certainly was helpful!
Loved the pizza Gear Heads episode, as I do most all of them. I tried the thin crust recipe, and something went wrong somewhere. The dough just about refused to stretch out to the necessary size. It kept springing back, and I would up with two oddly shaped, small pizzas (Maybe 6-8"). I'm sure there a multitude of errors I could have made, but what is most likely?
Thank you.
I love Lisa. But I can hear her swallowing and its making me so uncomfortable lol
Love America’s Test Kitchen! Love Lisa!
People will be kicking themselves in few weeks if they miss the opportunity to buy and invest in bitcoin
Ounces of toppings "per pie" ? You know a NYC pie is 17-18" wide, and not the 14-16" that so many places call a "large" these days? So how wide is your pie?
Gear heads is great and all but I like Lisa most at the through equipment reviews. Not only telling me which is best but proving why it’s best.
Since home ovens usually don't get hot enough compared to real pizza ovens, I sometimes parbake the crust plain for a bit first, then let it cool and add toppings and bake the rest of the way. I find that especially helps if you like being generous with the toppings (and like a saucy pizza) to avoid the crust being too wet in the middle.
THIS IS SO FAKE IT MAKES FAKE_BABY LOOK LIKE ONIONS
GOODBYE
Lisa, technical comment. At 3:30, where you are talking about cooking a turkey, you are showing the Fahrenheit temperature but marking it as Celsius.
If you add the cheese last and you have veggies as a topping, leave the center area of the pizza relatively free of cheese, it acts as a blanket when it melts and traps the moisture. The center of the pizza gets the least amount of heat and will not have the best chance to release that steam. That is why the center is usually the droopiest part and it's also the first bite which can dampen your reaction to the pizza overall
Lisa, been to a Mexican restaurant lately? They use those cheap tiles all over the place. Including food prep areas and tables where you eat. And they haven't used asbestos in decades!
Love America’s Test Kitchen! Love Lisa too! You sound a little hoarse. Hope you are better soon!
Of course Lan’ s recipe is great. She should have been in this video for a demo.
One important tip she missed was to NEVER put a frozen pizza on a pizza stone, as you run a significant risk of seeing your stone split into multiple pieces. If you use a STEEL, no problem, but never on a stone.
Roccbox ftw!
i’m sure the fact that you guys get a kickback from people buying from the links has nothing to do with the caution…nah, you wouldn’t do that 🙄
Has anyone sorted out the pizza dough recipe for Pietro’s Pizza in Oregon?
"Chicago Style Deep Dish Pizza You Make In Cake Pans…"
Que: John Stewart.
Oh man thank you for the measures on amounts of toppings!
I'm Rome I got turned onto piling fresh arugula on top of hot pizza and drizzling with olive oil.
you get perfectly good pizzas by using aluminium pizza cooking trays. as bonus, no need to pre-heat them, so you make the pizzas on the trays and chuck into oven…on max heat with all topping minus cheese, then bring temp right down and put the cheese on top to melt without burning. make own dough and use plenty semolina to dust trays before laying out dough.
Great helpful tips. Thanks, Lisa! You're the best!
If you buy a bunch of gear to make "great Pizza at home" you will eat A LOT of "great Pizza at home." But ask a cardiologist if that is such a good idea. I don't have an ice cream maker either. Now I do eat some pizza and ice cream on occasion but nowhere near as much as if could make it great at home. No deep fryer or carbolicious bread machine at home either.
💎 Thanks for sharing dear 💎
I am totally going to sauté my onions before putting them on my pizza, thank you!
U r a expert I have to say that everything is well explained and examined. Excellent video
Lisa’s the best.