Ask the Test Kitchen (PIZZA EDITION) with Lan Lam and Andrew Janjigian from Cook's Illustrated
On this episode of Ask the Test Kitchen, Cook's Illustrated editors Lan and Andrew answer all your questions about making pizza at home.
Disclaimer: This video was filmed earlier this year and our team is currently working on exciting new content at home for the foreseeable future. Stay healthy and hope you enjoy!
Follow Lan on Instagram: https://www.instagram.com/lan_cooks/
Follow Andrew on Instagram: https://www.instagram.com/wordloaf/
00:55 - @marleymaginnis: When does pizza dough become over proofed and can you still use it?
01:52 - @PoniesRevil: Sometimes I don't roll [pizza dough] out too well and I get thin spots in the middle. If I try to fold it back up and reroll it, it doesn't reincorporate. Can this be fixed?
04:11 - @SarahSandler: What's the best way to clean a baking stone?
08:30 - @witnesstoevents: What about using parchment to get a pizza from peel to oven?
12:24 - @mdalena_bresson: What exactly is cold fermentation and should I be doing it to my pizza dough?
13:49 - @KevinHullinger: I used a pizza stone for years based on your recommendation to use the bottom rack. Now you say the top rack is best. Which is it?
15:15 - @sylvanair: I want to know how to get a thin crust that doesn't sag under the weight of the toppings!
16:48 - @JHenderson333: All things equal, is wood better than gas for pizza? Have you done a blind taste test to confirm?
18:13 - @masmith93: New Jersey Pie -- Why is it so good?
18:49 - @SarahSandler: How do you easily grate a fresh ball of mozzarella?
19:36 - @thedarkwolf: What's a better upgrade from mushrooms and pepperoni: Sopressata and Morels or bacon and baby bellas?
23:29 - @Kattsrags: I love pizza but gluten doesn't agree with me. Any ideas on gluten free pizza recipes please?
25:55 - @drlanaperez: What's the trick to making pizza in an airfryer oven?
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:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
Disclaimer: This video was filmed earlier this year and our team is currently working on exciting new content at home for the foreseeable future. Stay healthy and hope you enjoy!
Follow Lan on Instagram: https://www.instagram.com/lan_cooks/
Follow Andrew on Instagram: https://www.instagram.com/wordloaf/
00:55 - @marleymaginnis: When does pizza dough become over proofed and can you still use it?
01:52 - @PoniesRevil: Sometimes I don't roll [pizza dough] out too well and I get thin spots in the middle. If I try to fold it back up and reroll it, it doesn't reincorporate. Can this be fixed?
04:11 - @SarahSandler: What's the best way to clean a baking stone?
08:30 - @witnesstoevents: What about using parchment to get a pizza from peel to oven?
12:24 - @mdalena_bresson: What exactly is cold fermentation and should I be doing it to my pizza dough?
13:49 - @KevinHullinger: I used a pizza stone for years based on your recommendation to use the bottom rack. Now you say the top rack is best. Which is it?
15:15 - @sylvanair: I want to know how to get a thin crust that doesn't sag under the weight of the toppings!
16:48 - @JHenderson333: All things equal, is wood better than gas for pizza? Have you done a blind taste test to confirm?
18:13 - @masmith93: New Jersey Pie -- Why is it so good?
18:49 - @SarahSandler: How do you easily grate a fresh ball of mozzarella?
19:36 - @thedarkwolf: What's a better upgrade from mushrooms and pepperoni: Sopressata and Morels or bacon and baby bellas?
23:29 - @Kattsrags: I love pizza but gluten doesn't agree with me. Any ideas on gluten free pizza recipes please?
25:55 - @drlanaperez: What's the trick to making pizza in an airfryer oven?
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:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
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