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Mastering Cast Iron Pizza: Two Perfect Styles and a Taste Test

Creating pizza at home is both an art and a science, and today we're diving into an approachable yet impressive way to make pizza using cast iron pans. The goal? To prepare two distinctly different styles—one thick and topping-loaded, and one thin and classic—and have a taste tester determine which one reigns supreme.

Introduction to the Pizza Challenge

The host humorously notes that he’s made pizza on his channel about 20 times before, but this time, he’s trying something fresh and straightforward. The concept revolves around two cast iron pans of different sizes and depths: a roughly 14.5-inch pan for the thicker pizza and an 11-inch pan for the thinner version.

The Ingredient Overview

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For both pizzas, standard ingredients are used, ensuring simplicity and accessibility for home cooks:

• Dough: 406 grams of King Arthur bread flour (about 3.5 cups), instant dry yeast (Saf Brand), fine sea salt, sugar, olive oil, and water.

• Optional diastatic malt powder is mentioned to improve browning, though it’s not necessary for the average home baker.

• Toppings: A pound of bulk Italian sausage (browned first), a pound of sliced mushrooms (pre-cooked to reduce juice), and fresh mozzarella.

• Seasonings & Enhancers: Garlic oil, pecorino Romano cheese, Sicilian oregano, and fresh basil for finishing.

Dough Preparation

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The process begins with mixing dry ingredients and gradually incorporating water and olive oil by hand or via a stand mixer. The host emphasizes kneading for about seven minutes to develop strength in the dough, noting that lengthy fermentation—24, 48, or even 72 hours—enhances flavor and texture. After kneading, the dough balls are shaped, oiled, wrapped, and refrigerated overnight.

The Art of Assembling and Cooking

Prior to assembly, the cast iron pans receive generous oiling—about three to four tablespoons—to promote frying and crisping. The smaller pan gets slightly more due to its size, ensuring the bottom crisps nicely.

Cropping and Preparing the Toppings

While the dough ferments, the host proceeds with cooking the toppings:

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• Mushrooms are sautéed until water is released and they darken.

• Sausage is browned in a separate pan, breaking it apart to render fats and develop flavor.

Both toppings are drained of excess moisture, ensuring the final pizza isn’t soggy.

Building the Pizzas

Once the dough is rested and pliable, it’s stretched to fit the cast iron pans:

• The thick pizza is more dough-heavy, allowing for a hearty, topping-loaded experience.

• The thin version is stretched thinner, suitable for a crisp, traditional slice.

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Sauces are made from crushed Sclafani tomatoes, drained well to avoid excess wetness, and spread generously but thoughtfully. Cheese, topped with slices of sausage and mushrooms, follows. The host applies a garlic-infused oil (potent and flavorful) across the surface for added richness.

Baking Strategy

The oven is preheated to a blistering 550°F, mimicking professional pizza conditions, and pizzas are baked for roughly 14 minutes each, with adjustments based on crust doneness. Because cast iron retains heat so well, flipping or finishing on a burner on the stovetop is suggested if the bottom isn’t quite perfect.

The Finishing Touches & Taste Test

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Once baked, a final sprinkle of pecorino Romano, a touch of Sicilian oregano, and fresh basil elevate the flavor profile. The chef emphasizes careful monitoring of the bottom of the crust to prevent burning while achieving a nice crisp.

The taste tester is then presented with both pizzas for a side-by-side comparison:

• The thick, deep-dish style pizza is hearty, loaded with toppings, and with a satisfying crust that holds up to the weight.

• The thin, crispy pizza offers a more traditional, crunchier bite, with less dough and a focus on sauce and cheese.

The feedback is glowing, with the taste tester rating both pizzas as perfect tens. He particularly favors the sausage and mushroom topped thick pizza, praising the balance of flavors and textures.

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Additional Tips & Final Thoughts

The host shares practical tips:

• Using store-bought, high-quality canned tomatoes (like Sclafani or Stanislaus) simplifies sauce prep.

• Proper pre-cooking of toppings ensures they don’t make the pizza soggy.

• Cast iron pans are forgiving and versatile; you can toast the bottom on the stovetop if needed.

• For best results, let the dough ferment longer—up to 72 hours—for enhanced flavor and texture.

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He concludes by reaffirming that making delicious pizza at home doesn’t need to be complicated. Whether you prefer a thick, topping-heavy style or a crisp, thin crust, mastering cast iron pizza is accessible, fun, and rewarding. And with a trusty taste tester happy to provide feedback, there's always room for improvement and experimentation in your pizza journey.

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Making the Classic New York Bakery-Style Crumb Cake: A Fall Favorite

As the leaves turn and temperatures drop, there's nothing quite like indulging in a rich, cinnamon-spiced crumb cake that transports you straight to the heart of New York bakeries. Today, we step through the process of recreating this beloved treat, highlighting its layered components—the crumb topping and the moist cake underneath. This recipe is a labor of love, requiring careful attention to detail, especially when forming the signature massive crumb topping that defines a true New York-style crumb cake.

Ingredients Breakdown: Setting the Stage

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The recipe is composed of two main parts: the crumb topping and the cake batter. Each has its own set of ingredients, and precision is key to achieving the authentic texture and flavor.

Crumb Topping

The crumb topping is the star, often as thick as the cake itself, crumbling easily with each bite. Its ingredients include:

• All-purpose flour: 4 ½ cups (585 grams)

• Unsalted butter: 1 ½ cups (339 grams), cold and cut into pieces

• Dark brown sugar: 1 cup (200 grams), packed

• Granulated sugar: ½ cup (100 grams)

• Fine sea salt: ½ teaspoon

• Ground cinnamon: 1 ½ tablespoons (12 grams)

Cake Batter

For the cake, a lighter texture is desired, achieved with cake flour. The ingredients comprise:

• Cake flour: 2 ½ cups (325 grams)

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• Baking soda: 1 teaspoon

• Baking powder: ½ teaspoon

• Fine sea salt: ½ teaspoon

• Granulated sugar: 1 cup (200 grams)

• Eggs: 3 whole eggs plus 1 egg yolk

• Vanilla extract: 2 teaspoons

• Unsalted butter: approximately 11 tablespoons (150 grams), softened

• Buttermilk: ¾ cup (roughly 180 grams), room temperature

Crafting the Perfect Crumb Topping

The crumb topping is perhaps the most critical component, providing the signature crunch and cinnamon-spiced flavor. In the process, the dry ingredients—flour, sugars, salt, and cinnamon—are combined initially to ensure even distribution. The cold butter is then added, and the mixture is chopped with a spatula or fingers until it resembles coarse crumbs.

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Patience is vital here. The mixture might start out looking wet and gooey, but by sprinkling in extra flour a tablespoon at a time and gently mixing, the desired crumbly texture is achieved. The goal is to create large, buttery crumbs that are thick enough to match the cake layer when baked.

Preparing the Cake Batter

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Meanwhile, the cake batter begins with creaming together sugar and room-temperature butter until smooth, a process best done with a stand mixer. Eggs are added one at a time, along with vanilla extract, to ensure proper emulsification. The dry ingredients—flour, baking soda, baking powder, and salt—are mixed separately and then incorporated into the wet ingredients, alternating with buttermilk. This method results in a tender and moist cake that balances sweetness and spice.

Assembly and Baking

Once the batter is ready, it’s poured into a parchment-lined baking pan—preferably a large sheet pan for that bakery-style thickness—and baked partially for about 15 minutes at 350°F (177°C). After this initial bake, the crumb topping is evenly spread over the partly baked cake.

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The cake returns to the oven to bake for an additional 25–30 minutes, or until a toothpick inserted into the center comes out clean. During this stage, if the crumb topping begins to brown too quickly, tenting with foil prevents burning while the cake finishes baking.

Finishing Touches and Presentation

After baking, the crumb cake needs to cool for 15 to 30 minutes. Once cooled, a dusting of powdered sugar is optional but recommended, enhancing its visual appeal and adding a touch of sweetness. The large, buttery crumbs and cinnamon aroma evoke cozy fall days, making the cake an ideal seasonal treat.

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For serving, the cake can be sliced and enjoyed warm or at room temperature. Sharing this crumb cake with family or friends encapsulates the comforting, nostalgic vibes of a classic New York bakery.

Final Thoughts: Tips and Variations

This recipe emphasizes the importance of measuring ingredients precisely, especially for the crumb topping where large crumbs are crucial. Using a kitchen scale helps achieve consistency, and handling the mixture with hands or a 'brog glove' allows better control over texture.

While all-purpose flour can substitute cake flour, the latter produces a lighter crumb, more reminiscent of authentic bakery versions. For an extra layer of flavor, some bakers add a pinch of nutmeg or allspice, though the cinnamon remains the dominant spice.

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A Treat Worth Making

Recreating a bakery-style crumb cake at home might seem daunting initially, but with attention to detail, the result is more than worth the effort. Perfect for fall gatherings, brunches, or simply satisfying a sweet craving, this cake embodies rich cinnamon flavor, a buttery crumb topping, and a moist interior.

Though the baker jokingly estimates this entire cake to be roughly 9,500 calories—best enjoyed in moderation—the experience of making and sharing such a decadent treat is invaluable. Whether served plain or with a dusting of powdered sugar, this crumb cake promises to become a seasonal favorite.

Enjoy baking and savoring your homemade New York bakery-style crumb cake!

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Deliciously Simple: A Guide to Making Two Easy Pasta Salads

Cooking at home doesn't always have to be complicated. Recently, a popular video showcased the art of crafting two flavorful and easy pasta salads — perfect options for summer gatherings, weeknight dinners, or meal prep. Here's a breakdown of these two enticing recipes: a Greek pasta salad bursting with fresh herbs and feta, and a Mediterranean-inspired sun-dried tomato and artichoke pasta salad with mozzarella.

Greek Pasta Salad: Fresh, Flavorful, and Bright

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The first recipe is a classic Greek-inspired pasta salad, characterized by zesty lemon, robust oregano, and creamy feta cheese. The host begins by boiling penne pasta, then rinsing it to bring it to room temperature, which helps prevent it from becoming mushy when dressing is added later.

Key Ingredients:

• Penne pasta (cooked and cooled)

• English cucumber (seeded and chopped)

• Diced tomatoes and red onions

• Kalamata olives

• Yellow pepper

• Crumbled feta cheese (preferably good quality)

• Olive oil, red wine vinegar, and lemon juice for the dressing

• Garlic (grated)

• Greek oregano and fresh dill

Preparation Tips:

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To make the dressing, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, grated garlic, salt, and pepper. The host notes that fresh dill should be chopped and added at the end for a burst of herby freshness, but it can also be infused into the dressing—though this may turn it green. The ingredients are then tossed with the dressing, and feta is crumbled on top, ideally added just before serving or stored separately if made ahead, to keep it from turning mushy.

Variations:

Listeners are encouraged to customize—using whole or sliced tomatoes, whole olives, or larger chunks of feta—based on personal preference. This salad pairs beautifully with grilled meats or a side of Greek pita.

Sun-Dried Tomato and Artichoke Pasta Salad: Rich, Robust, and Aromatic

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The second dish leans into Mediterranean flavors with sun-dried tomatoes, artichoke hearts, mozzarella, and a specially crafted dressing that emphasizes their vibrant tastes. This version features bowtie pasta, which maintains a pleasing texture and appearance.

Key Ingredients:

• Bowtie pasta (cooked and cooled)

• Sun-dried tomatoes packed in oil

• Artichoke hearts (quartered or halved)

• Fresh mozzarella balls

• Garlic (not added to dressing due to garlic on tomatoes)

• Sun-dried tomato oil for added flavor

• Pecorino Romano cheese

• Red wine vinegar and lemon juice

• Dried oregano and red pepper flakes

• Fresh parsley

Preparation Tips:

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Cut the artichokes into manageable pieces, pat them dry to prevent excess water, and chop the sun-dried tomatoes into smaller pieces. The dressing combines sun-dried tomato oil, Dijon mustard, oregano, cheese, vinegar, lemon juice, and a touch of red pepper flakes, resulting in a burst of savory, tangy flavor. Toss everything together, then add parsley and mozzarella. The salad benefits from being dressed a little at a time, so it can be refreshed with more oil and vinegar if needed before serving.

Variations:

You can adjust the amount of sun-dried tomato oil for a more intense flavor or incorporate additional herbs like basil or oregano. This salad pairs wonderfully with grilled chicken or fish, making it a versatile main or side dish.

Taste Testing and Personal Favorites

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During the prep, the host conducts taste tests, revealing a genuine enthusiasm for both salads. The Greek salad’s feta richness and fresh dill make it a standout favorite, especially with quality feta found at local markets. Meanwhile, the sun-dried tomato and artichoke salad boasts a deep, savory profile that appeals to those who love bolder flavors.

While both salads are highly praised, preferences vary: some favor the freshness and herbs of the Greek version, whereas others enjoy the hearty, sun-kissed richness of the Mediterranean salad.

Practical Tips for Success

• Use quality ingredients whenever possible, especially fresh feta, mozzarella, and sun-dried tomatoes.

• Cook and cool pasta thoroughly to prevent sogginess.

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• Pat artichokes dry before mixing to avoid watering down the salad.

• Toss dressings gradually; you may not need all of it.

• Make ahead: store the salads separately with dressings topped just before serving to keep their textures perfect.

• Customize ingredients based on your taste, making each salad your own.

Wrap-Up: Simple, Delicious, and Perfect for Any Occasion

These two pasta salads exemplify how a few fresh ingredients and a simple dressing can create impressive, flavorful dishes with minimal effort. Whether you prefer the bright, herbaceous Greek salad or the rich, savory sun-dried tomato and artichoke version, both recipes are versatile, customizable, and bound to impress friends and family alike.

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Next time you're looking for a quick, satisfying meal or a crowd-pleasing side, give these recipes a try. They’re proof that delicious doesn't have to be complicated.

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