This week Dan explores the science of pizza. He delves into pizza dough science (and reveals what gluten looks like!) to illustrate why a slow fermented pizza crust tastes so much better.
Check out the recipe:
Buy our winning baking steel:
Buy our winning baking peel:
Follow Dan on Facebook:
Follow Dan on Instagram:
Follow Dan on Twitter:
Purchase our Science of Good Cooking Cookbook:
Check out our Is it Bad? series with Hannah Crowley:
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:
31 Comments
Leave a Reply
You must be logged in to post a comment.
This video summed up all pizza maker channels in 4 minutes lmao
Dan, I make about 2 of your 1hour pizzas a week. I am now the self proclaimed "Pizza King" I love all your videos.
I am loving the content. I want to say thank you. This channel is making a huge difference in my kitchen.
That stupid music drowns him out!
Just made this recipe and it was phenomenal! What are your thoughts on using 00 flour instead of bread flour?
Just share a proper recipe…you skipped right over that in a nonsensical superiority move. 🚮
It's a well-done series of videos, with a well-spoken and intelligent presenter. It's such a great contrast to the usual pap 😀
Dan, what canvas do you use on you're peel? love you're peel?
Refrigerator fermenting your dough it makes a huge difference. I used to make bread and pizza dough by hand three times a week. Now due to some disabilities I need to make my dough in the bread maker and then I pull it out and put it in the refrigerator and bake it either in a dutch oven or pizza dough of course I make a pizza or calzone. But I can't knead any more and I'm not ready yet to buy a $500 stand mixer. Although I will be buying the Bosch compact stand mixer in the future. 🙂
My mother made English muffin pizzas when I was growing up at least twice a month. That was 100 years ago and I am still making English muffin pizzas. I don't really consider it pizza but it tastes good and it's good memories. Don't forget to lightly toast first and then add toppings otherwise the top will never Brown and be soggy and white.
Gluten is harmful for our health.
Good video. I could have done without the nerve-wracking music.
Washing/rising the dough and the refrigerated one really made you understand the softness of the gluten. Great Idea.
Thanks, Dan, such a great teacher. Pizza, such a guy food. I've taken other routes but settled on good frozen pizza (Brewpub Lotza Mottza) and a Wisco pizza oven.
Kiss me my love i know u 37
15 years of making pizza I have to say this: Yeast is very powerful so use much less of it. I put no more than 5 grams in a 8-10kg dough mix. This gives it a great sourdough effect, no fridge required. And stop putting sugar in the dough, the yeast eats sugar first then the flour.
But really really what about the Pietro’s Pizza dough recipe!?
Why do Americans call them pies?
Dan – have you ever experimented with the Wolf "Stone" setting and putting the bake stone on the bottom rack and cranking that up to 550?
I am making this pizza right now for the first time. I hope it goes okay!
Dan, do an episode on pizza sauce please! 🙏
My Celiac is mad at me for watching this.
3:52 What's with the cloth? Why not use corn meal like the pizza shops?
That's NOT a lot of pepperoni.
Wait, so Steel or Stone? Which should we buy? Because another ATK video recommended Stone.
500 degrees stove?? who got those ?
I use this method but there are some things you can change to perfect it. I put the baking steel on the second from the top position. Right before i slide the pizza on using the baker's cloth, I squirt some oil on the steel and then slide it on. It looks like you are using 1/4 inch steel. 3/8in steel gives me warm and fuzzies- not sure if more effective.
God I am so late to the party but my first pizza was premade basil dough, home made sauce, and som mozerella and provolone. It was my childhood and I wouldn’t trade it for anything
Dan the English muffin pizza bought back memories I thought I was the only one 😂
For anyone wanting to do this, please cover your dough when you let it come to room temperature. It's not so nice when you let it rest one hour and the top's all dried out 🙂
Amazing video by the way <3
Wow just binge watched all of this show, my favourite cooking info right now, love the science aspect and actually understanding why things work! Would you be able to do tomato sauce also? We have a good recipe that involves cooking for 40 minutes and it tastes amazing but im curious to know why.