Not only for beginners.

I do not know if you saw my suggestion in that Frozen Pizza Comparison but I suggest that you consider buying a Frozen Pizza Dough Round and making a Pizza from that. YOU just take out the dough in the morning and leave it in a warm space and in the evening you have a reasonably good dough and putting sauce and cheese on it is easy - and makes a MUCH better pie than any other Frozen Alternative. YOU could make it in Cast Iron - but there is another way to get a Pizza - have a Metal Pizza Pan - Spray it with a little PAM - and spread out the dough on it. Put it in your hottest oven Bottom rack until the Crust sets - then Slide the pizza off the pan and directly on the OVen rack to brown the crust. You do have to leave a little edge on the crust so that it does not go over the side onto the oven floor but that is normal anyway

I was just looking to get a cast iron pan to make pizza. Is there a pan you recommend? I went onto Amazon and there are so many to choose from. TIA

@@donnabarbieri2410 just buy a cast iron pan...

BOTH 10's! congrats

I have to agree ❤a family that plays together stays together

💯

It adds personality and allows people to connect more.

I enjoy your show it is good to see your son help out tasting. Keep up the good work

Happy birthday :)

SO true, I'm a better, more confident cook from a couple years ago.

I do the same thing. Preheat the oven for about an hour with the skillet in the oven, get the crust stretched out to fit and bring it up to room temperature. I then take the ripping hot skillet out once it's pre-heated, place it over a burner set on low, add some high-temperature oil (avocado works well) and flop the crust into the pan, using tongs to move it around. Be careful! That skillet can burn the flesh off your hands. I keep a pot holder wrapped around the handle at all times just in case I slip up and forget. Once the crust is in the skillet I quickly add my toppings and return it to the scorching hot oven. Make sure any cheese you add is freezing cold - cheese is prone to breaking in the oven under the high heat before the crust is cooked. I usually only leave mine in for about 5 minutes or less, because the pan is dumping so much heat into the crust. Then I set it under the broiler for a minute or two until I get bubbling and leopard spotting on the exposed crust. Keep an eye on it because if you leave it under the broiler too long, again the cheese will split and you'll have a greasy pie. (Still tastes alright but it's oily and not as enjoyable as intact cheese.) Again, be careful removing the pizza from the oven. I seldom have issues with the crust not being done when I use this method, but you can let the pizza set for a minute or two in the scalding hot pan on top of the stove, and turn the burner on low if you're dealing with a really thick crust. Not too high though or the bottom will burn badly. This isn't *quite* as good as a pizza made in a real pizza oven, but it's astoundingly close for a home oven and like a $30 skillet. After figuring out this trick I'd never spend money on an actual pizza oven unless I was planning on opening a pizza delivery place of my own!

Hi Rick, Do you bake your pizza at 525F ? Is that good enough for pizza ? Coz most of the OTG im getting online are at max 300 degree C (572F).

@@rsingh2083 Yeah. Just use your oven's highest setting, but leave the skillet in for at least a half hour before you bake your pizza. Cast iron is really good at holding a lot of heat and transmitting it directly to your food, so it's plenty hot to cook your pizza.

@@rickrische557 thanks rick. Does the home OTG do any justice to the crust ? I mean were you able to get the crust baked liked what we get in the restaurants ? Any key suggestions/tips from yourside to get the crust right or any video that you followed and worked out for you ? Much thanks !!

@@rsingh2083 For me, the crust is cooked perfectly using this method. It's crispy on the surface but soft and bready in the middle. The bottom is firm with nice leopard spotting. I can lift the pizza out of the skillet using a spatula, and the pizza doesn't bend or droop. In my opinion, since trying pizza using a cast iron skillet, I can't imagine buying an expensive pizza oven, because the results I get are perfectly fine in my home oven. The only limitation is the size of your skillet limits the size of the pizza you can make, so get the biggest skillet you can. Or be prepared to make a couple of pizzas if you're making it for the whole family or a party or something like that.

Thank you so much!

I made that last week for the family, it was awesome!

@@nataliewhittle9299 It is delicious! I made it this afternoon. I used cavatelli since it was on clearance at the Hilton Head Whole Food and I'm a firm believer that cheap food taste better 😀