Bridget teaches Julia how to make crispy restaurant-style pizza crust at home by cooking it in a cast-iron skillet.
Get the recipe for Cast-Iron Skillet Pizza Margherita:
Buy our winning cast-iron skillet:
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:
25 Comments
Leave a Reply
You must be logged in to post a comment.
Homemade Pizza in and of itself is not inherently unhealthy. The commercial pizzas, and the beef / pork toppings with nitrate and nitrites make pizzas unhealthy.
Too much sauce and smaller/more dabs of mozzarella.
So terrible pizza ! 😂
That dough recipe is awful. The sauce recipe is even worse. Food processors and blenders have absolutely no place in pizza making. Any of the pizza videos at Italia Squisita will show you the way. Their pan pizza home recipe video with Davide Civitiello is one of the best on YouTube. This is the worst recipe and execution I have ever seen from America’s Test Kitchen, srs wtf.
This is some kind of weird frankenpizza. It has dried oregano in the sauce like NY style. It has garlic like a general American fast food pizza. Then she uses a rolling pin on the dough like it's a Roman pizza tonda. The styles are all mixed together. This isn't a Neapolitan style margherita.
Wow that looks like the worst fucking pizza ever
Not enough heat
This crust is a miracle. But let me tell you about the most delicious pizza i've ever had, using THIS crust recipe. Use smoked gouda instead of mozzarella, add pepperoni and italian sausage and bell peppers and fresh basil. You can thank me later. Best. Pizza. Ever!
Looks delicious. I will try this recipe. Thanks
These ladies don't know what they're doing… they'd be better off dropping the pizza into a hot cast iron skillet on the stove top to cook the bottom.. and then placing it under a 550-degree broiler to cook the top.
Molto brave👏
This video was clearly made to sell Lodge cast-iron skillets (see their link), but actually this method for making pizza works much better using an oven safe non-stick.
Can the dough be frozen before baking and used at a later date?
Thanks you.
Hi gal's yummy looking pizza (
Looks great. My attempts at dutch oven pizza always came out too wet and soupy, and I see now that's probably because I used too much sauce, and I shredded the cheese instead of slicing it.
Does anyone else find that using mozzarella slices like they did makes the pizza really watery? What do I need to do to get rid of the water?
I have to chuckle at how they make this sound like a new thing. I've been making homemade pizza in cast iron for 45 years or so. In fact I figure some of my cast iron cookware is probably older than these cooks. My kids are the third generation to use some of my stuff.
Great job…..
I used this recipe as a starter for deep-dish skillet pizza. Dough and sauce were simplicity itself; I used the whole batch of dough for one pie, 17" skillet, rode the dough up the sides and used about 3/4 of the sauce, on which I sprinkled grated mozzarella, then layered pepperoni, hot italian sausage, (cooked), lightly sauteed mushrooms and red onion, followed by the better part of a pound of mozzarella. Followed the stove then oven procedure, came out FANTASTIC! Wish I could post pics on Youtube comments, because this baby was, as Julia would say, "a looker"! My forever go-to for easy, tasty, homemade pizza, later-days to delivery/takeout.
Julia looks like she’s fucking tired, she did not want to be at work today 😂😂
Mixing is not kneading. You destroy the gluten with that fast action. Also, who has such a machine? You working for Cuisinart?
no point in watching ATK videos with all the recipes behind a pay wall
That pizza and recipe looks amazing!!! I am a home made pizza fan! I have always activated my yeast (warm water and sugar) and noticed you only add it in dry. Is there an advantage or disadvantage to doing that? Thank you!
Great looking pizza but why do you still use ounces and spoons when the ingredients should be in grams ? Grams is far more accurate for weighing out ingredients.
Cheers and thanks for posting the vid