Cast iron pizza, oh so crispy!

All right, so we are back for another recipe today. I love this recipe. I love how to do this. It's not so much maybe of how to do unless you really don't know how to make a pizza, then this will come in handy. But what we're doing today is I do them both ways. I do them in sheet pans and I also do them in a cast iron skillet. Today we are doing it in a 12-inch cast iron skillet. So we're going to show you how to do a cast iron pizza today and I'm going to show you guys exactly how good that this can be. Now, we're just going to start down with some ingredients like we always do. If you guys like this, throw a thumbs up, share it, be a great time to subscribe right now. If you guys like my videos and like what I do, I do these every single week. I put something up at least that is either dear to me or somebody wants me to make. So this is what we got. Okay, so usually I make my own sauce when I do my own pizzas, but there's a little bit of a story behind this. Okay. And the story is, is that I work with this guy that turns around and says to me, what kind of pizza sauce do you use? And I told him, I says, well, you know, a lot of times I make my own and other times if I'm doing a store-bought thing and I went on to tell him what I used and he goes, oh no, he goes, you got to use this. Okay. So I don't know if any of you guys have ever used this brand before. You can find it in local supermarkets. Usually it's not too hard to get, but he says, and another guy I used to work with that's no longer around here. He also said the best stuff you can get in a, in a can for a store-bought sauce. So I'm giving it a try. If I don't like this pizza and it winds up sucking, they're going to get a text message from me. Okay. But anyways, that's the reason why I got this particular can of sauce. So we're going to try this out. I appreciate those guys letting me know that this is a great pizza sauce. So we're going to give it a try. All right. I got about three quarters of a pound of freshly shredded mozzarella. I got a little bit of pepperino Romano over here. I got a little bit of olive oil. I got a pound of ground sauces. We're not going to use it all. We're going to use about half of that, some pepperoni. And I also have some pizza dough. Now the pizza dough I buy locally from a business. It's called red front local people. If you're watching this, you'll know exactly where I get it and exactly how good that dough is. It's made daily and it costs like three bucks. He charges me for this. So that's what we got. So we're going to get on with this recipe. I'm going to grind some of this up and cook it and caramelize that up nicely. And then I'll be back and we'll show you what I do with the dough. The secret to a cast iron pizza for a crispy bottom right here, olive oil. Okay. I'll show you how I do it as soon as I come back with you. Okay. So here we go. Uh, we already got the, uh, sausage ground up. Uh, this is the size. I like it. You can, you know, you know, if you're putting sauce on your peachy, do it any way you want, but that's just how I like it. But the important thing is just try to get some of that caramelized, right? It's going to make your pizza taste a little bit better. And I also cut up some red onions. I forgot to tell you guys, I was going to do red onions as well. All right. So we're just going to set the pepperoni aside along with the onions and the sausage. And we have our, we have our pizza dough now. Now I have to say, first impression, I popped the top on this can, uh, and I have to say this pizza sauce looks and smells fantastic. So yeah, that smells absolutely amazing. So hopefully we have some good luck with this. That's the prime. All right. So really simple. This is super simple making a pizza at home. All right. So we're going to put the pizza dough aside. We're going to, we're going to bring in our cast iron skillet. It's going to give it a quick wipe. And then what we're going to do, and this is where I feel that this is the most important thing, is we're going to put some, we're going to put some oil on that. This may look like a lot of oil, but you want oil on the bottom of this and up the sides. You want to oil everything because we're going to load on some cheese here. Oh, it would be an awesome time to, um, to 500 degrees on your oven. Now, uh, that'd be, that would be awesome. Okay. There we go. Preheating. We already had a preheated to 400 just to get it going. So what we're going to do is we're just going to, we're going to spread this around just like this. And we're even going to go up the, the side of the walls because you're going to have the object here with a cast iron pizza is to get the cheese right to the edge and up on, I like it, uh, up on the sides. Okay. So take your time when it comes to this part. Okay. And like I said, it looks like a lot of oil, but this is, this is what you want. I don't know how many of these I completely messed up. Okay. So the oil is going to make it nice and Brown too on the bottom. Okay. And then what I do is I just take the, I just take a little bit of the, the oil on the top. That's just like that. Just, just a little bit. Okay. All right. So we're going to throw that in the sink and we're going to get our, our pizza dough. We're going to get this off the aluminum foil, just like that. And we're just going to take it and we're going to make it right here. Right. So I'm not going to put it on the cutting board. We're just gonna kind of stretch it right in the pan. Okay. So just like that. And this, this dough is already risen because like I said, they, they make it every day and I make sure that when I go and get one that I get one that's already rose. So I can come home and just make a pizza or, you know, if you get it right as they're making it, hasn't risen yet, then you can let it sit for a day. All right. So there we go. That's as simple as that. See real simple. There we go. Okay. So, Oh, you know what? I forgot something. Hold on. All right. Sorry about that. I had to get some, had to get me some oregano. Okay. So the first thing now that we're going to, that we're going to do is we're, this pizza sauce looks fantastic. Thanks John and Brett for, this does look fantastic. Okay. So we're just going to do this. Pizza is one of those things that if you make it at home, you know, you make it any way you want. You don't have to worry about how many, how many toppings that you have. Right. Okay. So that's how I do it. I just put it right to the Just like that. And then we're going to take some Pecorino Romano. Yes. That makes it. So it makes it good. That's what makes it good. And then we're going to take, which I just had a run and get, we're going to put a little bit of oregano just like that. All right. Now all's we're going to do is we're going to start, we're going to start building this. So hopefully I don't have to go grade no more cheese. Hopefully this'll, this'll do for me. Okay. So we're just going to put our cheese on and I go right to the edge, right to the edge. All right. There's going to be plenty of cheese. Okay. You're not even going to see the dough when I'm done. Maybe an extra cheese pizza, something like that. Right. All right. So that's what we're going to do. All right. And then what I do is I just turn around at this point and I put on the, I put on my sausage, right? Just like this. Much, little as you want. Another good recipe for getting kids involved. Get the kids involved. Get them off their iPad. Get them off their iPhones. Right. Get them out of the basement. Get them in the kitchen. I know if I had kids, they'd be standing here right with me. Come on. Let's make a pizza tonight. All right. And then what I do is we're just going to throw our pepperoni on. Oh, that's right. You can't sing. YouTube will want some money. And until YouTube starts paying me, I'm not going to give them any money. That's for sure. All these ingredients, use what you want, whatever you think is best. The one, one ingredient might not be, you know, like what I like might not be, you know, great for you. You might not like it. So use whatever ingredients you want on this dish. Other dishes, you'll hear me say, no, no, use good ingredients. Don't screw around with this one. Make it nice. Anyways, that's what this is. Use any ingredients you want. All right. Little red onion. This is going to be delicious. A couple more pieces of red onion like this. All right. That's it. There we go, guys. That's how I start the cast iron pizza. Bottom rack, 500 degrees. Are we there yet? Yep. We're there. Somewhere between 15 and 18 minutes. I will bring you guys back with me when I yank this out of the oven. We'll pull it out. I'll show you how the bottom looks and how beautiful the top looks. And we'll cut into this and I'll show you exactly what this looks like. Stay tuned. This is going to be a good pizza here. All right, guys, this was in for 16 minutes. This is how I make my, oh boy. There we go. That's the result. All right. I'm going to let this cool down for a little bit. I don't want to cut into it because the cheese will go all over the place at this time. So I'm going to let this cool for a little bit. You can see the edges and they're very hot. The edges are cut very crispy. And underneath this, when I lift this up, I'm going to show you guys this exactly what this looks like when I pull this out of the pan. Give me like five minutes. I'll be right back. But what is it going to be like two seconds for you guys? See you in a second. Here we go. We're going to just take the cast iron cook so great, right? Any of you guys ever cooked cast iron? It's awesome. So we're just going to go around the perimeter just like that. It's going to just kind of pop right out. All right. Now, what I'm going to do is I'm going to actually show you guys if I can get to underneath it. OK, let me let me do it this way. Let me bring it out. See, it slides right out, right? Everybody thinks cast iron is difficult to cook with. Trust me, it's not. That's why I love my cast iron. Love cast iron cooking. All right. So let's see. There's got to be a way I can show you guys underneath this. See it? Oh, yeah, that's it. That's how it's done right there. Crispy bottom, just like you got it from a pizza place. You can do this at home. It's no big deal. Trust me. You've seen how I made it. Let me let me do this for you guys. You know, you've seen how you've seen how I did this. It's still very hot. All right. But we are going to we are going to cut into this now, however. OK, but again, you anybody can do this right cast iron, 12 inch cast iron skillet, whatever ingredients you guys want to put on this, use a good quality pizza dough. Like I said, I get mine from Red Front. So it's a very, very it's always a crispy dough on the outside and it's always nice and light and airy on the inside. It's just how I like my pizza. And if you don't like it this thick, you don't have to have it this thick. Just cut the dough in half, roll it out and you'll have a thinner pizza. That's perfectly fine. No big deal either way. And then choose your ingredients and have at it from there. All right. But anybody can do this. All right. This is a good quality pizza made at home. All right. So what we're going to do now is we're just going to we're going to cut into it just like that. We're going to turn it just like that. Now, these may be small pieces, but, you know, that's the way that's the way that this cuts up. Just like that. OK. This is still still really, really hot. All right, guys. So that's going to that's going to do it. Where is my mopping? Here we go. OK. God, I hate rubbing my hands on other stuff except my moppings. All right. So there we go. Let's clean that up. Get that out of there. All right. So that's it. This is how I make pizza at the house. Use any ingredients you guys want. If you guys like this recipe, I want to see if I can. Oh, boy, that's hot. You can see the steam coming right out of that. So I don't think I'm going to be able to pick. Let's see. You know what? Let me do it like this. I'm all discombobulated here because this pizza is so hot. OK, so there we go. There's how I make pizza at home. You guys like this recipe. Put a thumbs up. Hit that subscribe button if you can. That would be a great help to me. And share it with your friends. Hit that notification bell as well. I do a recipe every single week. All right. So until the next time, guys, enjoy your pizza. I wouldn't steer you wrong. This is fantastic. I'll see you in the next video. We'll see you next week.