How to Make Homemade One-Hour Pizza and Beef Short Rib Ragu
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- Опубліковано 5 чер 2024
- Test cook Dan Souza makes Bridget the quickest One-Hour Pizza. Equipment expert Adam Ried reveals his top pick for baking stones and steels, and gadget critic Lisa McManus reviews under-appliance dusters. Then, Julia and test cook Elle Simone unlock the secrets to the ultimate Beef Short Rib Ragu.
Get the recipe for One-Hour Pizza: cooks.io/3bKxDQq
Get the recipe for Beef Short Rib Ragu: cooks.io/38Oqay8
Buy our winning baking stone: amzn.to/2V71v3M
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10:09 Dan looks so proud and happy with his pizza. Wholesome.😩
This is funny. I just watched an episode of "What's Eating Dan" in which he described the essential ingredient of time in fermenting your pizza dough. And here he breaks all the rules. Here's to Dan. He's our man. If he can't solve it, no one can! 😂 And I would be remiss if I didn't say that I loved the quick ragu 😋
This really is my favorite cooking channel on youtube. Thanks to y'all for letting me find a new passion
This makes me nostalgic for old school food network. In every best possible way.
Wow! Never thought about adding anchovies to the sauce. Can't wait to try it. Thank you.
They are right about the cheese being covered with cellulose powder to keep it from sticking together. If you still want to use the packages cheese as stupid as it sounds rinse it out in cold water. The colder the better. Wash it out until the water runs clear. Easiest way would be to do it in small batches.
Edit. Why would you wash the cheese?
Because the powder they use stops the cheese from melting and gaining color. This isn't only for pizza but anywhere else you put cheese on. Baked Ziti, lasagna and casseroles.
Don't have to wash all the cheese you use in these dishes from the package only when your putting it on top in order for it to gain color.
I love it when they explain the science behind the food! Thanks, ATK!
Anchovies: Salt with benefits.
AKA "Italian MSG"
I need to get some. I won't tell hub.
@@lorrie2878
And he'll never know...
@@supergeek1418we have been married 37 years. He doesn't know there's fish sauce in stuff. Anchovies could slip in.
More Anchovies please! I love Anchovies and I always tell everyone when l’m using them in my cooking. Secretly hoping they will say, “No thank you, l’m not hungry.” More for me! 😳🙄🤦🏻♀️
Sadly, but beneficially to you, I bet that happens a lot. Most people run off of a "children's menu" diet these days.
😂😂👍👍😜
Paste or canned (I've not yet had fresh,) lightly saute in a bit of butter and it turns to a nutty, rich, can I say smooth? Spreadable unique concoction 😁❣️
You all look like you truly enjoy each other!
You are the number one expert!!!
Thank you very much for all your wisdom. 🌺🤗🌺
Love these video recipes and really appreciate the equipment reviews. Thanks
Love the ragu! And perfect for a couple's meal! Thank you!
Love Dan's presentations!
I heart Elle, her recipes are so doable. I've made every one of her's I found, all wonderful. More Elle please...
How I make one hour pizza: press one on speed dial. LOL
If it took one hour for speed-dial pizza, I would take that company off speed dial.
I love beef short ribs!! I don't have polenta but I have grits which is similar in texture to polenta. Thanks for another great recipe!!
Round schmound...pizza tastes good, no matter what the shape! I like to figure out what country or town, or whatever territory my pizza looks like, and say it's from there...l might even adjust the toppings accordingly! I've made quite a few Australias!!!
I remember early March, 2020. Those halcyon days of standing right next to people!
I love this idea! Great Pizza!
Can you please do a smoothie segment. All types of healthy smoothies.
try this from joshua weissman? ua-cam.com/video/2CzMagqdjko/v-deo.html
Hello Erin,
You are amazingly smart and knowledgeable. I just love you and your videos. I learn a lot from you and you inspire me to bake!! Thank you for sharing so much with me!!
🌺🤗🌺
My granddaughter rolled her first pizza dough at 4yo. She says, this is squishy. ( her word for it kept bouncing back at her) she then orice ended to go to the drawer for the ball bearing rolling pin. This will work better, she said, cracked me, up
A cheap, and I mean inexpensive but effective pizza or bread stone, is a porcelain tile from the big box store. An 18"x 18" tile can be had for less than $2. Just bake with the back side of tile. I've heated ours to 550 deg. F in the oven and in excess of 700 deg. F in the gas grill without any issues.
Specifically what you want is an UNGLAZED quarry tile, which can be purchased in larger form OR you can purchase 6x6 tiles and assemble similarly to the piece-by-piece stone in the video. Wash thoroughly, but with water only - the stone is porous and will absorb anything and everything. Then, let dry for several hours - heating before it is completely drying will cause cracks. Place the dried stones in a COLD oven, and then heat to 500 degrees, and let it soak in the heat there for about an hour. Wa-la, bake on it.
Both looks good.
Regarding the pizza - I am impressed! Job well done! Thank you ATK!
I once cracked a baking stone when I was cooking a pizza and the power went out. I started a wood fire in the grill, and the stone couldn't handle it
The beef short rib ragu...OMGosh it looks amazing..but at the end did Chef Elle say it could be refrigerated for 2 days and can be frozen for 2 months? Is that when its finshed with the meat in there or just the sauce?
Looks good, got to try...
Looks delicious 😋
Oh Dan, you're ma man! ♥
I can see why they aren't showing the bottom of the pizza like they usually do.
I went to my local steel distributor and had a custom piece of half inch plate cut, yes it is 52 pounds and was $70 but holy cow it is so friggin’ awesome. Because it’s so ridiculously thick it allows for enough heat to be stored I can cook perfect pizzas and breads at much lower temperatures
That's a fantastic idea Im going to look into that.
@@victoriahollis3454 note that if you do go this route the piece will come covered in manufacturing lubricant and with very sharp edges. Your first order of business will be to cook of the oils my piece was 18” square and I used my BBQ. After raising it to about 650 degrees Fahrenheit till the smoke stopped I let it cool naturally. I then used my angle grinder to “dress” the edges and a wire wheel to removed and scale. Now you’ve a cold piece of bare steel, next step is to season, I raised it to 250 degree Fahrenheit in the oven and then rubbed it down with vegetable oil. Note that whatever steel supplier you go to will be able to dress the edges for an extra charge. They can also cut a circle if you like but again more monies.
@@victoriahollis3454 even if you have the supplier do whatever they can to finish the piece you’ll still end up doing the seasoning yourself so you’ll want some very heavy leather gloves to be able to flip and handle the piece during seasoning otherwise you’ll need to wait for it to cool to flip and oils the other side.
@@victoriahollis3454 lastly the stored heat also means less smoke because you can get restaurant crispness from a 425 degree Fahrenheit oven but that also means waiting roughly and hour for the steel to be fully heated.
I LOVE my pizza steel. Heats up faster. Holds heat longer. I've never burned a pizza. But I'll bet if I tried that 1hr pizza technique it might burn, which I think actually happened in your demo.
That was charred, not burnt. And getting it charred is why traditional pizza is cooked at 700-1,000 degrees.
I'm sorry to be THAT Italian but that pizza appeared to be burned on the bottom, I've never seen pizza that color, also I think they ignored their own advice and it was too dry of a dough, more water might have saved it
@@JamesCarneval
You being Italian doesn't mean you can cook.......
And I could spend several hours hunting down and posting links to many many hundreds of pizzas cooked by real Italian chefs in Italy, which have a LOT more char than this pizza does.......
@@lordgarion514 I wasn't criticizing you, I pointed out that that to us, to me, to an Italian that is not a good pizza, would I eat it anyway? Yes it's pizza, would it be the best pizza I've ever tried? no. The fact that even being this thin it stays perfectly stiff tells you it burned. I don't understand why you have to excuse them for presenting this demo, maybe the recipe is great but they obviously got the temperature or the technique with that stone wrong. But go off I guess.
@@JamesCarneval
I'll have to tell that to the next Italian chef that makes me a pizza that's even thinner and more charred.
And if your thin crust sags when you pick it up, you definitely didn't cook it enough. That's the entire point of using a thin crust.
What you meant to say was it's not how you personally like it, and that's absolutely fine.
But it doesn't make it wrong. If it was, then the majority of Italian chefs wouldn't char theirs even more than this
In other words, your opinion doesn't equal fact. But it is a fact that the pizza is under charred according to most Italian chefs. And you can't really char a pizza that much with a home oven. You need hundreds of degrees more heat to properly char it
Oh tip for anyone that wants to get a pizza steel. Don't buy anything marketed as a pizza steel, waste of money. Instead order a steel plate in A36 or another steel type thats safe, either online or form a local metal shop. it will be about 30 dollars, or maybe even a little less. Well if it was a pizza steel it'll be 50, 60, or more. Then once you got it, just touch up the surface if scaled, then wash and clean thoroughly. Then season like you would a cast iron or carbon steel pan/pot but in the oven instead.
Awesome vid
Those ribs look so good, I don't mind even if they are short!
@ Passion for fiood , lol, hello friend, i don't care if their short either, or tall or fat, i ain't biased, but i might be against skinny, lol, i want some carcass meat on the bones, lol, have a great day my friend.
I don't mind short meat. 😉
@@stevelogan5475 lol, and like they say also never trust a skinny chef! Have a great day man.
@@Passionforfoodrecipes you to my good friend
@@barbramighall4518 i didn't mean it that way, lol
To make a better pizza oven, put a stone on the top rack too. Lining the back and sides with the tiles would make a even better pizza oven. No need to broil.
Omg I need that canvas pizza peel thingy 😍😍 where do I get that from? that pizza looks marvellous 👌🏼
FitAussieAngie Lookup super peel. Kind of expensive. I need to find a way to reverse engineer it! (Amazon says, “Watch ATK TV Review at americastestkitchen.com - Season 14 Episode 1404.”)
What type of pot are you using to cook the short ribs?
What is the dough blade good for?
I love watching YOU ALL! I love how Bridgette and Julia really love and get into the food that is SOOOO DELICIOUS!!! LOL!!! You make Is all happy and have Our Mouths watering also. 😊❤️👍🏼
im crushing hard on Dan 😍😍😍
Ritchie Besas - was admiring how huge his hands are, as he was forming the dough. The he said, “I’m about 10 inches”, and I fell over! LOL
@@jaymanuel3396 right!? Gotta love a hung bottom 😍😋🤤
How long will this Pizza dough keep before you have to use it
Anchovy pizza is a personal favorite
Perfect size pizza!!!! Woo hoo
Did anyone try the pizza recipe? I'm following the recipe exactly (second time) and the dough is so wet that it spills out onto the food processor's stem. I was extra careful with all of the measurements this time and I can't figure out why it's happening.
Do you have a link to how that pizza spade with cloth works?
Thanks for interesting videos.
/Stephen Odgaard (Denmark)
MrSOdgaard I’ve had one for a few years... once the canvas has quite a bit of flour ‘embedded’ it works really well, but a metal one is still needed to get the pizza out of the oven, or remove the canvas and pull the whole 🍕on to the wooden peel. It gets a little annoying to keep adding then removing the canvas. I just use the wood part now, and add lots of corn meal or semolina under the fresh dough to make the pizza, and slide it onto the stone.
tasty too much ,looking delicious , good working ,liked
Hello I love you guys!!!
5 minutes of waiting? That’s cute.
Love your channel. Just saying hi, and be safe.
re: the ragu recipe- you remove the bones to make it easier to shred, but how do you account for the loss of collagen from not cooking them bone in?
They were boneless. So they had no bones to begin with.
A small amount of powdered gelatin could make up for the lack of natural collagen.
Dan 😍😍😍😍😍😍😍😍😍😍😍
Where can I buy boneless short ribs. I never saw them before.
I grew up eating that 😅
The Ragu…….. I gotta make this!
Best napolitain ? Use the self cleaning setting on your oven to crank the heat to 800* .....not a joke , must temper with the lock system , but worth it......
Can I keep the pizza dough or the rolled out dough in the fridge for couple of days ? Thank you
Beautiful 🌹
Could one use grits instead of polenta?
@Tony Samson lol
Try sprinkling some Farina (Cream of Wheat) on the peel - little ball bearings. The more you use, the bigger the mess. It also adds some flavor to the crust. Mozerella and some Asiago is wonderful.
Just get some cornmeal.
I keep it in a shaker to sprinkle it evenly on the peel.
FYI - Literally NONE of the recommended pizza stones are currently available. Not, the Old Stone, not the Pizzacraft, not the Dough Joe.
I like Dan, but the pizza is burnt. He did a great job on the oxtails, though. I see why they didn't show the bottom of the pizza slice.
That ragu seems fantastic with some pappardelle
I always trust your recipes.... but i think i would brown the meat in defiance!! lol :)
How do you transfer the pizza to the oven if you don’t have a peel?
You can use an upside down sheet pan.
Instead of using flour as Dan did in the video, I would use coarse cornmeal sprinkled over the back of a cookie sheet (or any rimless baking sheet). Place your rolled out pizza dough on the cornmeal, it will roll like tiny ball bearings and make the dough really easy to slide onto your heated pizza stone.
I make our pizzas on parchment paper on the back of a sheet pan... and just put the pizza onto the stone leaving it on the parchment... works beautifully and also helps keep your pizza stone clean
Frank Barone Thanks Frank but I live in San Diego CA. I’m not even sure what a snow shovel looks like ;)
someone send this video to Dominoes
@ JogBird ,lol, i agree 100% my friend, & as a matter fact someone please send any pizza recipe to dominoes, lol, have a good day friend
Dominoes main concern is paying as little as possible for cheese. Step 3, profit.
did not think to rinse and dry the anchove
Please do pizza from the boardwalk in Atlantic City NJ... the best
Nothing from NJ is "the best." Maybe suffering... they might have the best suffering.
How is AC pizza different from others?
@@jong2359 nonsense - NJ Tomatoes are the best in the world. In fact - ONE NJ Tomato VARIETY is the most often used seed for prize winning Tomatoes around the world.
However - the best Pizza in Atlantic City does not come from the Boardwalk
@@Thommadura Congratulations, however none of those tomatoes make it into the consumer market where they can be eaten and enjoyed regularly. There are several articles listing the variety you mention as a casualty of the consumer market. Plus, good seed is only one side of the equation, and NJ farmers don't care about the other side.
@@jong2359 Nope - wrong again - Remember - FRESH Jersey Tomatoes are Seasonal for the most part. I have purchased Jersey Tomatoes not only in Florida during the season - but also - there are a group of FRENCH REstaurants in and around Paris that get together and Fly Jersey Tomatoes in By AIR. In addition, YOu can Buy CANNED Jersey Tomatoes under the Brnad Name JERSEY FRESH - all year round but mostly in the North East. AS far as YOU statement about NJ Farmers - THAT Is PURE BS.
Did I fall asleep and miss something? Was there a segment on “under appliance dusters?”
Not clear how the grit from the porcini was strained ---- you soaked them but the broth and shrooms were never separated ???? I ruined a dish from porcini grit, and they are expensive, knowing now a little goes a long way in flavor hence adding other mushroom is a good plan, but I learned to rinse them well.
Could I add some Garlic to the sauce?
Nope, not allowed.
@@jong2359 Darn it
@Tony Samson I would definitely do it, but alas... its not allowed.
Thommadura I know everyone is saying, “not allowed,” but in my house, anything is allowed that I prefer to eat. Now, if you insist on *authentic*, that’s a different story.
@@jvallas What is AUTHENTIC about Pizza dough made with beer and white Vinegar?
Babunga.
There is ONLY ONE (1) "C" IN THE WORD COOKING. 😂
C O O K I N G
?
Yeah I edited the comment, when I re-read that it come out very wrong lmao
They repackaged a tile into a pizza stone and upped the price
Ha! Snowstorm meal....
needed pepperoni and black olives
You know that part in the video where they take a bite and their eyes roll up into their heads, indicating it's that good? It IS THAT GOOD!
Dan, will you marry me?
You are such a good cook 😁
i watched this
Why not use baking powder in the pizza???
Because that would make it taste more like a tortilla than a pizza. Yeast is what gives bread its characteristic flavor. You can use baking powder if you want, if all you care about is a quick rise, but you probably won't like the result.
Michael H. Modernist Cuisine uses baking powder as far as I know. It gives the pizza great texture.
@@tarjei99
If you're talking about the dough with champagne in it, they added vital wheat gluten and encapsulated leavening, which contains baking soda but no baking powder.
@@tarjei99 I didn't say anything about texture. And if @JamesJFisk is correct and that's the recipe you're talking about, then guess what? There is yeast in champagne.
I'm calling BS on the synthetic pizza stones being more durable. I recently purchased two online and by the time they arrived they were in pieces.
I returned them to the physical store in exchange for 2 new ones. They also broke. One from being dropped onto the counter the other cracked while baking.
Yeah no way those stones compare to the durability of a good pizza steel. Steel won't break ever! And performance with cooking turkeys is totally irrelevant. Garbage advice from ATK.
Why use boneless ribs to reduce cooking time when you can just use a pressure cooker? The bones gives collagen and flavor and you miss too much from removing them...
Boneless anything has greatly reduced flavor. Recently I used a package of boneless, skinless chicken breasts for several meals, but no matter how I cooked or marinated them, they turned out bland. Never again.
They did an experiment where they compared the two. The boneless ribs not only cooked faster, the released only a fraction of the fat the bone-in ones did. The boneless ribs still had enough fat that they didn't dry out though.
@@jamesjfisk4968 Yeah but in ragù you're looking for flavor, it's not about how juicy the meat is. If you're "wasting" your time not using a pressure cooker and slowly cooking the sauce in a pot you might as well use bone in ribs for a little longer cooking time
@@babungaCTR
There is no benefit to keeping the bones in. When they compared the two ways of cooking these ribs, the boneless ones were every bit as moist and flavorful as the others plus they cooked quicker and released much less fat. And like Elle said, there is actually more beef flavor. I just saw the episode where they did this on DVD.
Cast Iron Pizza "stone." > All others
Dumb question: why polenta? Why not grits? Aren't they the same thing?
That is the thinnest thin crust I've ever seen.
#WishingIWasThereToHelpEatThatPizza
Interesting stuff, but, on the subject of the tomato sauce, I would go with a food mill, so the seeds, remaining bits of skin and internal membranes of the tomatoes stay behind (or just use passata). I also disagree with using oregano in the sauce. Basil and garlic (powder if you want to store/freeze the sauce for any lenght of time) is what's used over here.
Jan Verschueren Hi, Jan. I’m curious what you and your family prefer about basil to oregano? I love fresh torn basil on top of my pizza, but I find that dried basil (which most people have in their pantries) has a skunky taste to me!
But, I agree with you about the food mill! I love a pulpy textured sauce. Cheers, friend!
Dan is a hottie.
America's Test Kitchen S19E12 - Weeknight Italian. April 6, 2019
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🥰🥰🥰🥰🥰🥰
*Ragout. Ragu is a brand.
You need a cold fermented dough for 3-5 days!!
Would have liked for you to turn that pizza over... That crust is burnt black!! Yuck
It was obvious to me they didn't want to show the way overbrowned underside. You and I and everyone else who watch pizza making vids know one of the points of pride is the proper coloring of the crust. Too deep a brown shade means some level of bitterness has begun to develop and that ruins baked goods, which we also both know.
It was not black, people are ridiculous.
@@janepoultney5207 You are.!! Why DIDN'T they turn it over like they normally do? 🙄
@@msr1116 You hit it !! "Points of pride..." Absolutely one of the ONLY 3 points of a real pie: Get the crust right, the same with the sauce, and proper distribution of really good cheese... Some will even claim it's the crust and sauce that make a REAL pie. 😋
I've seen arguments in these comments somewhere that Italian friends of his say that charred crust is the right way. While spotted charring add flavor, black= burnt ! And it's bitter and bad !! Would like to hear from his Italian friend 🙄 I say: I'm from Boston and I know pizza!! Gotta bend the slice im half, and if a little grease doesn't roll down your arm when you take a bite, it ain't pizza- lol 😆😁✌️🍕❣️
@@janepoultney5207 How could you tell ? I think that's what's being said, is that they didn't turn it over for examination and comment...
One hour for pizza? For most people that means taking one (or the base) out of the freezer or, better still, phone for a delivery. It's rarely as good made at home as from a proper pizza oven, unless you are lucky enough to have one.
17:15 "Chuck Roast is from the shoulder of the cow."
"Just like boneless shortribs".
So, cows have ribs on their shoulders?? So lame.
Look at a butcher's diagram.. There ARE from the shoulder area, just behind the Chuck.
@@janepoultney5207 come on! Those are the ribs...
How to make at* home! "... make homemade" is redundant!
Wait just a moment! Show the base! It looks scorched!
They burnt it a little.
WTH??? We're back to playing the hide-the-recipe-behind-a-paywall game??? Can't you be honest and say, "We'll give you this recipe if you sign up for our service"??? You're embarrassing.
It's $1 for three months. You are a leech.
@@taytus Don't offer something that isn't free. OR, if you want payment, state that the item is available for x-amount of money. Simple. Legal. Ethical.
@@cozyvamp LEEEEEEEEEEEEEEEEEEEEEEEECH
@@taytus Oh, grow up. Over and out.
@@cozyvamp LEEEEEEEEEEEEEEEEEECH