Test cook Dan Souza makes Bridget the quickest One-Hour Pizza.
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Great, now I know how to make crappy pizza the way gas stations make frozen pizza
Sta 🥱ge
One bite… everyone knows the rules.
That pizza looks great!
Any substitute to lager ?
This is a really impressive array of techniques to get a good dough. This is a masterclass on how to get a fast but very good pizza.
A couple of notes and suggestions:
Tapered rolling pins make pizza easier to roll out.
The shape of the pizza need not be round. Funny shaped pizzas taste just as good and they are more "arty".
Flipping the pizza onto the peel is going to be a train-wreck for a lot of people. Instead, slide a piece of cardboard under the wax paper, put the peel – inverted – over the pizza, and then turn the pizza and cardboard over together – then remove the wax paper. Easier and fewer train wrecks.
Run it hotter if you can – go past the last temperature mark (but for obvious safety reasons DON'T get into the oven clean cycle). Some home ovens will get close to 600F. This is good for pizza. As long as you aren't doing something unsafe, hotter is better. Some professional pizza ovens run 800F or more. At around 600 the cook time for me can be as fast as four minutes.
Don't rotate the pizza halfway through unless it is cooking really unevenly. A little unevenness of cooking is not a crime. If you have the oven preheating for an hour or more, the whole oven will be screaming hot and it will be heated more evenly all over, and your pizza will cook a little more evenly.
Should I be following the taste tests that a overweight and close to being obese person is telling me when I buy my foods? Taste isn't everything when it comes to your health.
Great 30 minute pizza. Preheat your oven to 450…run out the door to your nearest Publix and buy the pre-rolled dough in the bakery department for $3.79.. add Mutti pizza sauce, whole milk mozz… Boarshead pepperoni…. enjoy. 🤘😎
I'm not sure if I commented here before, but this is the best video on pizza. Thank you
Thank.yoi chef Dan and thank for the beautifully blond chef too for her direct fast comment on each step like good chef Dan thank you all for the effort all you give for the follower your chance
"What's eatin', Dan?"
What made the towel wrap itself underneath the peel and not fall in the oven?
No more watching ur videos
So the link sucks , u have to sign up for 14 day free trial to get the recipe? That’s BS! U just can’t post it ?
Can I make this WITHOUT a food processor?
Brown low carb tortillas for crust. Ditch the garbage crust. Total prep time 20min. Your recipe as it's is an obesity diabetes enginne.
He burned the bottom of the crust, that is why they didnt show it
They didn't show the bottom because it was burnt.
Mine rolled out beautifully but the dough stuck to the parchment especially the bottom one. Is the solution a little more spray? Some flour? It stuck badly. Pizza turned out great in the end.
Anyone find a replacement for the anchovies for a vegetarian?
Seems like it may be burned at the bottom
My tip if you don't have one of those fancy peels is to leave the bottom parchment paper on to make it easy to transfer to the hot stone. I cut the paper with scissors leaving about one inch around the pizza. This also gives you a handle to spin the pizza for even cooking. The paper easily comes off when you transfer the cooked pizza to a cutting board. The bonus is that it keeps your pizza stone cleaner.
poke holes in the dough with a fork before you put toppings on to prevent those huge air bubbles that they had on the first pizza!
They didn't show the base because they burnt it
It is not worth subscribing to YouTube channel if recipes are not provided without a subscription to a different site.There are plenty of other places to get a similar recipe. Frustrating.🤨
Anchovies in everything? ewwwuh.
thank you for your efforts and for sharing great recipes with us 😊✌🏻😍 I have some recipes too and would love your opinion ✌🏻😍😊
I made this recipe tonight and it was the bomb. Followed the instructions to the tee and all went well. Most difficult step in the process was getting the made-up pizza's onto the pizza stone. I used my gas grill and pizza stone. I found that if I slide the pizza and bottom layer of parchment paper on to the stone, the pizza would stiffen enough in about five minutes and I could slide the parchment away allowing the pizza to have direct contact witht the stone. Worked great. Made the dough recipe twice and produced four pizzas. It was a hit with my neighbors. Can't wait to make again.
Bridget, pizza sauce is never cooked,
The Bottom of that crust looks bit too black tho
1/2 hour pizza……BUY YOUR DOUGH.
If you're allergic to fish, or avoiding animal products, I wonder if mushroom powder or a little msg would do in replacing the anchovies?
I LOVE anchovies, so I'd probably slap a couple on top while it's baking too, but I know a lot of people that just absolutely hate fish.
I like that conveyor belt thing you did with the pizza peel and the parchment paper as you set the raw pizza on the stone. Typically I just cook on the parchment, but that's a solid move.
The sauce is very good
Can I omit the beer?
Excellent explanation…love it!
Dad and I love this recipe….flavor price and time.👍