I was a teacher during the "Book It" time frame. Incredible program. Kids just loved it! I taught in a poor, rural area in Indiana .... I spent a fortune on paperbacks ... which kids always swiped. Now they are grown up and I still often hear from them and how they take their kids and grandkids to get their very first library card!
@@jaxoncanseeyou I think somebody had to write down the number of hours a child read like a parent or grandparent, or whoever the guardian was. I remember filling out some kind of form and my mom initialed it. Let’s say I read the boxcar children, book surprise Island for 20 minutes then my mom would write that down
My kids did "Book It". When they were growing up we didn't have a lot of money and mostly ate home cooked meals. Getting a free pizza was the highlight of their week! The added benefits of learning to read was gravy!
@@nyanuwu4209not surprised. Old school pizza hut was excellent and they'd be designing their food for mass appeal so they'd have no issue loading it up with all the salt, sugar, and fat that you crave. Whereas childhood home cooked meals for me meant healthy food cooked by a busy person without the benefit of on-demand internet cooking videos. No contest. These days I can easily beat pizza hut, not just because their quality has been on a steep multi-decade decline but also because I've baked hundreds of pizzas at home, combining advice from many TH-cam cooking channels.
I worked at Pizza Hut when I was in my late teens. I'm now 59. The secret to the dough was in the proofing. And the pans they used. It also went through a rotating oven slowly to make sure the edges were crisp.
He doesn't really go over the recipe much at all though. What did he say about the sauce? Crushed tomatoes "processed with olive oil garlic and a couple other seasonings"? Wtf does that mean?
@@48956lyou put it all in a food PROCESSOR. Duhhh. But seriously, its like this on purpose so you have to pay to see the proper recipe. “Synergy” or whatever. Mince 5 cloves of garlic. Add 2 tbsp of italian seasoning and 1.5 tbsp of olive oil and then pulse it until mixed. If it tastes watery add a tbsp each of ketchup and soy sauce along with .5 tbsp of lemon juice to balance it out along with salt and pepper to your preference. Follow the video and bake at 400 for 12 - 18 minutes. Then do the stove top for another five minutes on medium. Thats my advice anyway
I've now made this about a dozen times and I'm always impressed with the results. It avoids the messy rolling out stage with flour everywhere. The only downside is that it's small-scale. I need to get bigger pizza pans if I need to make it for a party.
I loved this recipe when Brigette did it a few years ago. I really appreciate even more explanation from you. I am partial to even more yeast added And using warm beer instead of water for an unbelievable yeasty taste.
That sounds delicious. I haven't tried beer yet, but letting the dough age more than 24 hours before sticking it in the fridge also give it a very unique, ultra yeasty flavor. I don't think most folks understand how much a flavorful crust adds to the taste of the pizza. It had so much flavor that I made a ton of just basil and onion pizzas with the dough. The sweetness of the additions mixed with the sweet, yeasty crust really well IMO.
Yes, I loved the "book it" program from Pizza Hut. Pizza was and is still one of my favorite foods to eat. Thanks, Dan for reminding me of how young I am. 😊
Awesome job on the video, Dan! I loved it! Just one suggestion: When you're cutting with a pizza cutter put your wrist directly over the top of it. That way you get a lot more power and you won't have to rock back and forth as much. You get cleaner cuts. I learned this from working at a pizza place where you have to slice pies really fast.
These methods and concepts are so well explained. I've been doing this video's cast-iron pizza oven-to-skillet method for years and it's a winner every time.
I taught at a kind-of-poor high school, and many of my students were unable to pass the state's standardized tests. I saw a former student at a discount store a couple years ago. She was buying her three kids one book each, which they told me was their "payday tradition." WOOHOO!
Excellent! Just made an oven pizza at home but followed the microwaving the veggies and cheese stacking tips and the difference was crazy, everything stayed in place and the crust got super toasty. Thank you!
Dan I was so excited by your presentation I decided to make this pizza immediately. Your reading reference was almost as compelling as the recipe, as my brother was acquisitions librarian at University of Illinois for 40 years. Ingredients - check, substituted scamorza for mozzarella. Prepped the veggies to minimize moisture. Crust was easy UNTIL I noted I had thrown out my rolling pin several years ago. My substitutes were poor and I feel defeated. Presently it is resting, and if it is better than expected I will let you know.
In a pinch, you can use a sturdy jar or an unopened can (of veggies or what have you) to roll out dough. Or simply stretch it with fingertips. Have fun!
Wowowow! Thank you for de-mystifying the magical, light and crispy secrets for making Pizza Hut - like pizza!!! I have Webern wondering about that for years! Great to know about the reading program they once offered too. Lovely - and keep up the good work Dan!
Totally missed this growing up. Born in 53 and no kids so maybe that explains it. And we never went to Pizza Hut. But I love this recipe and I will be doing it. Excellent video as usual. Thank you.
What a fantastic idea to encourage kids to read! The pizza looks great! I regularly use a cast iron skillet when I make pizza but I cook it over the stove top prior to baking in the oven. Great video Dan!!
Recipe was easy. My kids loved it. The pizza was pretty bready so don’t be afraid to add more sauce and toppings to balance. Leftovers gone before lunch the next day. Yum
Hey Dan, big pizza lovers here. My son has an outdoor portable pizza oven which cooks very very hot. The pizzas are supposed to be done in like 20-30 seconds. Barely enough time to get your pizza peel ready to use again. It does a great job but the crust is never what you want it to be, never gets as crispy as you'd like. I'm thinking this must be a recipe issue. What's needed for super hot, fast cooking pizza. Would love a video!
I would also love an ATK recipie video, but until then, I can wholeheartedly recommend Adam Ragusea on TH-cam for pizza recipe videos! I've used his and loved it!
You might try a lower hydration dough, less water proportionally. Typical Neopolitan or NY style pizza is about 60-65% water per flour (e.g. 600g water per 1000g flour). You might also be putting a little too much toppings that are preventing the heat from getting all the way down Charlie Anderson has done incredible work researching/experimenting with pizza and especially pizza dough
What is the pizza sitting on as it bakes? I’ve found that using a baking steel and heating it in my hot oven (550 degrees) for 45 minutes before baking my pizza on it has really helped give me crisp crusts - it cooks the dough from below faster than the hot air of the oven is cooking the pizza from the top. I usually use a 70% hydration dough from Ken Forkish’s book Flour Water Salt Yeast.
@@draig2614 Yep, unless your oven is running all day like a bakery or pizzeria a stone just isn't getting hot enough for crispy crust. A steel is the way to go for small batches
I'm gonna love it! I just bought a cast iron skillet. Believe it or not, my favorite topping to use is asparagus. It gets along well with mushrooms, too.
I use just onions and basil a lot. I love the typical pizza toppings, but if the crust is good it's also a convenient way of using up whatever you have on hand. It all tastes good if your sauce and crust also taste good. Now I'll have to try asparagus. I already love roasted asparagus, so that pizza sounds great.
This was a good recipe to revisit. Thanks. I hope you also revisit regular no-knead bread again -- because ATK has too many variations of that recipe floating around, including one that uses a cold dutch oven (which could make for a very interesting comparison).
I was 14 when this program was launched but I don't remember it at all so had to look it up. Still an active program apparently. Love this recipe and technique!
I not only did Book It but my school also had a lot of reading programs. It was to the point where my Book It calendar was not only fully filled in but I also had to start using the back of the paper as a fill-in sheet to just write more titles, because reading was 90% of everything I did.
Grams! Heck yeah! This was my only complain of general ATK. I generally prefer grams for most measurements, especially for flour. (oz is easier for butter), but I'm glad we are getting grams
I usually do bell pepper and onion, either with some uncured pepperoni or black olives. I started microwaving my peppers and onions because I liked the texture I got after the bake but realized it also improved the pizza overall.
My 2 kids earned many Book-It pizzas. They loved them and I had to order one along with them as I loved them too. I’m anxious to try this recipe to bring back the memories.
Didn't hear about Bookit, but what a wonderful idea! Thanks for the primer - I'm going to try it out with some frozen shrimp and asparagus (I'll steam them both first to release the moisture - great tip!)
WOW, Dan ... bringing back memories. My kids did the "Book It" program even though I worked for a competitor pizza place. We could have free pizza where I worked but they got a style pizza from PH we didn't make. Nice recipe - I will give it a try. I am on a pizza forum and have made many renditions of pizza.
You did bring back nostalgia for me. We did book it at my Catholic elementary school. if we got enough books read, we could get a pizza party for the class. Back then I loved reading the boxcar children (To be honest, I still love rereading those books, even now as an adult)
Book It was so great! I was already a massive reader so it was a guaranteed pizza party every month 😃 These days my fav pie has a lot of toppings: spinach, fresh garlic, artichoke hearts, red onion, mushrooms, black olives and sliced fresh tomatoes. So good! But if I have to pay too much per topping, I stick to mushroom, black olive and either pepperoni or red onion. I’m totally going to make this pizza in my small cast iron pan in the toaster oven I keep on the back porch in summer. It’s too dang hot in Texas to turn my oven on in the kitchen now, and I can do 2 small pizzas instead of the large. 😁
Dan your vids are great. I’m wondering if you could ‘zap’ the veggies toppings earlier and use the resulting liquid in the dough? Adding flavor and nutrients to the crust? Maybe? 🤷🏻♂️
Love pan pizzas. One's like this are the perfect weeknight pizza to make at home. They're so forgiving and so much less fussy than a lot of recipes, and even inexperienced home cooks can pull them off without much trouble. But that doesn't make them some lower class dish that you only make by compromising texture and flavor. They're incredible. I've never tried the cheese wall thing, but I do use the blend of mozzarella and Monterey Jack. But I just mix mine together. It's a perfect combination and my go-to pizza blend.
I did Book It as a kid! I loved going to Pizza Hut to get my free pizza. I miss sitting inside and drinking from the classic red cups. I am going to try the following topping: bell peppers, mushrooms, black olives, and onions.
I loved Book It as a kid! This is a really great recipe that I have made many times. Super easy and delicious! I start it on Thursday afternoon and since I work from home I can time out the next few steps so that the pizza is ready for Five o clock Friday night festivities… yummy. I like to pair it with a healthy dessert, like ATK pie and ice cream 😂
I so did the book it program with Pizza Hut. It helped me find a love of reading that stills lasts today. I have a library in my house instead of an office and constantly am reading. Thanks Pizza Hut. And yes I love Pizza Hut pan pizza 😊
@@lori7742 Probably, but it should be a dark cake pan. You might think about buying a cast iron pan just for oven use. They are relatively inexpensive, under $30, and can be used for many different recipes. Heck, the pan costs less than most of the pizzas in this area. If you want to use premade dough I use Trader Joes pizza dough.
1:35 - Pizza Hutt pan pizza was exactly as you just described… at least where I lived until the early 2000’s. Then it slid into mediocrity trying to chase Dominos and its control of the delivery market.
That's too bad. Around here pan pizzas are exactly like they made them when I was a kid (and personal pan pizzas has that special ratio flavor). Plus I think there are still a couple of Pizza Hut buffets, which I understand isn't a thing any more in some places.
I love this recipe, but I cut the amount of dough by a quarter because it's just a bit too much for my taste. It still comes out great! He doesn't talk much about the sauce, but that raw tomato flavor has me super nostalgic for all sorts of Midwestern pizza bars.
I like extra cheese, also like meatballs, also onions, also mushrooms, also pepperoni, all these toppings are one pizza at a time to keep the pizza simpler; I also like Trenton Pie, which has little or no cheese as well as Margherita Pizza.
I live in Canada and I don't think Pizza Hut existed here when I was in school (too long ago to remember, cause I'm OLD 😁), so no Book It. As for toppings why ruin perfection! 😋😄
Aww, Dan, from the title, I thought you were going to talk about thin, crispy pizza! Please do that as well?! Have to say when I was younger I also loved a thick pizza, now I much prefer the thinner side - and the crispier the better!
Is this a repeat? I don’t remember the recipe/techniques but I feel I remember the story…. I’ll watch again anyway as pizza is pizza and techniques are always good to refresh and remember.
@Dan Cooks Brilliant, as usual. Hilarious, as usual. But Dan, this time you aren't the 🌟! Your kitteh is! What a beautiful 😺😺😺. He/she is gorgeous. I think we, your adoring fans, should be formally introduced to Madame/Monsieur Kitteh asap. Hello 👋 from Jenn in Canada 🇨🇦 🇨🇦 🇨🇦
Mmmm... I feel an attack of gluten deficiency coming on! We did Book-It with our two kids. We started various reading incentives when they were very young. They loved it and learned to love books. So much that on a long car trip as we entered a new city, from the back seat came the cry: "There's a Barnes-and-Noble - can we stop"? We were so proud... One daughter had two large bookcases full of books by the time she was in high school - when her friends came over they would ask her why she had all the books. She didn't understand why they would ask such a silly question - "well, they're my books" she would tell them.
QUESTION: Dan, what would be the best/easiest way reduce 80% of the thick part away from that wonderful crispy bottom?? I'm an older woman who is also diabetec. We try hard to NOT have much bread, carbs, etc. Thank you.
I was too old for BookIt but my little brother and my girlfriend's little brother weren't. We'd take them and some of their friends for those little pizzas every month after school. We got to hang out and have pizza and the kids were so obsessed with the pizza they behaved. It was win/win for everyone.
I saw this recipe from the ATK girls over a year ago and I've made it at least a dozen times. They didn't mention the stovetop part, but I will try that next time.
I was a teacher during the "Book It" time frame. Incredible program. Kids just loved it! I taught in a poor, rural area in Indiana .... I spent a fortune on paperbacks ... which kids always swiped. Now they are grown up and I still often hear from them and how they take their kids and grandkids to get their very first library card!
how did they prove to pizza hut that they actually read the books?
@@jaxoncanseeyou I think somebody had to write down the number of hours a child read like a parent or grandparent, or whoever the guardian was. I remember filling out some kind of form and my mom initialed it. Let’s say I read the boxcar children, book surprise Island for 20 minutes then my mom would write that down
I was a student in poor rural Indiana back then! So many pizzas. . .
Let’s face it, Dan is a hottie.
❤
My kids did "Book It". When they were growing up we didn't have a lot of money and mostly ate home cooked meals. Getting a free pizza was the highlight of their week! The added benefits of learning to read was gravy!
Same thing here! Encouraged reading and gave us the financial chance to eat out. I was a single mom with 3 kids. Fabulous program!
Pizza Hut was the highlight VS. home-cooked...Wild.
@@nyanuwu4209not surprised. Old school pizza hut was excellent and they'd be designing their food for mass appeal so they'd have no issue loading it up with all the salt, sugar, and fat that you crave. Whereas childhood home cooked meals for me meant healthy food cooked by a busy person without the benefit of on-demand internet cooking videos. No contest.
These days I can easily beat pizza hut, not just because their quality has been on a steep multi-decade decline but also because I've baked hundreds of pizzas at home, combining advice from many TH-cam cooking channels.
I worked at Pizza Hut when I was in my late teens. I'm now 59. The secret to the dough was in the proofing. And the pans they used. It also went through a rotating oven slowly to make sure the edges were crisp.
You would be disappointed about how it tastes nowadays.
These videos from Dan are amazing. So much science, technique, and enthusiasm all rolled into a digestible video.
He doesn't really go over the recipe much at all though. What did he say about the sauce? Crushed tomatoes "processed with olive oil garlic and a couple other seasonings"? Wtf does that mean?
@@48956lyou put it all in a food PROCESSOR. Duhhh. But seriously, its like this on purpose so you have to pay to see the proper recipe. “Synergy” or whatever.
Mince 5 cloves of garlic. Add 2 tbsp of italian seasoning and 1.5 tbsp of olive oil and then pulse it until mixed. If it tastes watery add a tbsp each of ketchup and soy sauce along with .5 tbsp of lemon juice to balance it out along with salt and pepper to your preference. Follow the video and bake at 400 for 12 - 18 minutes. Then do the stove top for another five minutes on medium. Thats my advice anyway
I've now made this about a dozen times and I'm always impressed with the results. It avoids the messy rolling out stage with flour everywhere. The only downside is that it's small-scale. I need to get bigger pizza pans if I need to make it for a party.
I loved this recipe when Brigette did it a few years ago. I really appreciate even more explanation from you. I am partial to even more yeast added And using warm beer instead of water for an unbelievable yeasty taste.
Only way I make pizzas, except I don't bother with the stove top part.
That sounds delicious. I haven't tried beer yet, but letting the dough age more than 24 hours before sticking it in the fridge also give it a very unique, ultra yeasty flavor. I don't think most folks understand how much a flavorful crust adds to the taste of the pizza.
It had so much flavor that I made a ton of just basil and onion pizzas with the dough. The sweetness of the additions mixed with the sweet, yeasty crust really well IMO.
I was a huge "book it" kid. Even after I graduated, I still loved reading and finding new, wonderful stories.
311 g bread flour
6 g salt
3g yeast
227g warn water to speed up yeast
knead 1 minute...
thanks for recipe, may I ask what's the yield?
Wonderful, now all we need to know is how to make the pizza sauce as demonstrated. There are no measurements in the video.
Yes, I loved the "book it" program from Pizza Hut. Pizza was and is still one of my favorite foods to eat. Thanks, Dan for reminding me of how young I am. 😊
Awesome job on the video, Dan! I loved it!
Just one suggestion: When you're cutting with a pizza cutter put your wrist directly over the top of it. That way you get a lot more power and you won't have to rock back and forth as much. You get cleaner cuts. I learned this from working at a pizza place where you have to slice pies really fast.
Dominos uses mezzalunas now.
These methods and concepts are so well explained. I've been doing this video's cast-iron pizza oven-to-skillet method for years and it's a winner every time.
They didn't have BookIt when I was a kid, but my son earned a ton of those little pizzas. He's 40 years old now and still remembers those! ❤
BookIt alumni here. Not only Pizza Hut, but Burger King too. I have always been a voracious reader, so I would rack up on freebies. Good times
I taught at a kind-of-poor high school, and many of my students were unable to pass the state's standardized tests. I saw a former student at a discount store a couple years ago. She was buying her three kids one book each, which they told me was their "payday tradition." WOOHOO!
I have never wanted a pizza more than I do right now!
Excellent! Just made an oven pizza at home but followed the microwaving the veggies and cheese stacking tips and the difference was crazy, everything stayed in place and the crust got super toasty. Thank you!
I didn't do book it myself but my kids sure did. It was nice to be able to go get pizza and not have to pay full price for the family.
Thanks for the explanation of the dough, and the tip on the vegetables. Charles
Dan I was so excited by your presentation I decided to make this pizza immediately. Your reading reference was almost as compelling as the recipe, as my brother was acquisitions librarian at University of Illinois for 40 years.
Ingredients - check, substituted scamorza for mozzarella.
Prepped the veggies to minimize moisture.
Crust was easy UNTIL I noted I had thrown out my rolling pin several years ago.
My substitutes were poor and I feel defeated.
Presently it is resting, and if it is better than expected I will let you know.
In a pinch, you can use a sturdy jar or an unopened can (of veggies or what have you) to roll out dough. Or simply stretch it with fingertips. Have fun!
Wowowow! Thank you for de-mystifying the magical, light and crispy secrets for making Pizza Hut - like pizza!!! I have Webern wondering about that for years! Great to know about the reading program they once offered too. Lovely - and keep up the good work Dan!
Totally missed this growing up. Born in 53 and no kids so maybe that explains it. And we never went to Pizza Hut. But I love this recipe and I will be doing it. Excellent video as usual. Thank you.
I am literate solely through the power of bookit.
What a fantastic idea to encourage kids to read! The pizza looks great! I regularly use a cast iron skillet when I make pizza but I cook it over the stove top prior to baking in the oven. Great video Dan!!
What's eating Dan is my FAVORITE series on this channel. AND THIS IS SO YUMMY - must do
Recipe was easy. My kids loved it. The pizza was pretty bready so don’t be afraid to add more sauce and toppings to balance. Leftovers gone before lunch the next day. Yum
What sauce did you use? He said next to nothing about it.
Hey Dan, big pizza lovers here. My son has an outdoor portable pizza oven which cooks very very hot. The pizzas are supposed to be done in like 20-30 seconds. Barely enough time to get your pizza peel ready to use again. It does a great job but the crust is never what you want it to be, never gets as crispy as you'd like. I'm thinking this must be a recipe issue. What's needed for super hot, fast cooking pizza. Would love a video!
I would also love an ATK recipie video, but until then, I can wholeheartedly recommend Adam Ragusea on TH-cam for pizza recipe videos! I've used his and loved it!
You might try a lower hydration dough, less water proportionally. Typical Neopolitan or NY style pizza is about 60-65% water per flour (e.g. 600g water per 1000g flour). You might also be putting a little too much toppings that are preventing the heat from getting all the way down
Charlie Anderson has done incredible work researching/experimenting with pizza and especially pizza dough
What is the pizza sitting on as it bakes? I’ve found that using a baking steel and heating it in my hot oven (550 degrees) for 45 minutes before baking my pizza on it has really helped give me crisp crusts - it cooks the dough from below faster than the hot air of the oven is cooking the pizza from the top.
I usually use a 70% hydration dough from Ken Forkish’s book Flour Water Salt Yeast.
Make sure your dough has some sugar or honey. You don't need much. Maybe 2%
@@draig2614 Yep, unless your oven is running all day like a bakery or pizzeria a stone just isn't getting hot enough for crispy crust. A steel is the way to go for small batches
I'm gonna love it! I just bought a cast iron skillet. Believe it or not, my favorite topping to use is asparagus. It gets along well with mushrooms, too.
I use just onions and basil a lot. I love the typical pizza toppings, but if the crust is good it's also a convenient way of using up whatever you have on hand. It all tastes good if your sauce and crust also taste good.
Now I'll have to try asparagus. I already love roasted asparagus, so that pizza sounds great.
Mmm, Pizza Hut pizza. THAT was the best pizza UNTIL now. THIS I am making this week! My son used to doodle on their activity sheets. Thank you!
My grandchildren still participate in the book it program, and I get the pleasure of taking them to Pizza Hut to turn in their voucher.
They’re still running BookIt at Pizza Hut?!
This was a good recipe to revisit. Thanks. I hope you also revisit regular no-knead bread again -- because ATK has too many variations of that recipe floating around, including one that uses a cold dutch oven (which could make for a very interesting comparison).
I was 14 when this program was launched but I don't remember it at all so had to look it up. Still an active program apparently.
Love this recipe and technique!
I love book it! And accelerated reading! Also the reason I succeeded in life. My kids don’t have it. The world will never be the same.
Thanks Dan! A few years ago, you made a video about gluten-free pizza crust. Would you make any big changes to that for a pan pizza?
Gluten rocks. I feel sorry for people with a gluten allergy and laugh at those who avoid it for no good reason.
I'm sure you know that gluten is a serious health issue for people with Celiac Disease.
@@carolablue5293 Those are some of the folks avoiding it for a GOOD reason, so he wasn't referring to them.
GLUTEN FREE is a HOAX!!!!!! It simply does NOT exist.
@@barbarac8422 Thanks Barb, some people just can't read..
@@ohger1 those people who can't read should eat more pizza😂
you're a mean man Dan....you make my mouth water every time....please stop teasing me with your delicious takes on food....so yummmmmmy 🥰
I not only did Book It but my school also had a lot of reading programs. It was to the point where my Book It calendar was not only fully filled in but I also had to start using the back of the paper as a fill-in sheet to just write more titles, because reading was 90% of everything I did.
Grams! Heck yeah! This was my only complain of general ATK. I generally prefer grams for most measurements, especially for flour. (oz is easier for butter), but I'm glad we are getting grams
I usually do bell pepper and onion, either with some uncured pepperoni or black olives. I started microwaving my peppers and onions because I liked the texture I got after the bake but realized it also improved the pizza overall.
My 2 kids earned many Book-It pizzas. They loved them and I had to order one along with them as I loved them too. I’m anxious to try this recipe to bring back the memories.
I always sauté the toppings and add a little of the sauce with it, and of course lick my fingers after I spread them on the dough/cheese.
For the full 90s Pizza Hut deep dish crust experience, use 'butter' flavored oil. So good
Didn't hear about Bookit, but what a wonderful idea! Thanks for the primer - I'm going to try it out with some frozen shrimp and asparagus (I'll steam them both first to release the moisture - great tip!)
Can this be its own channel? It feels so different from all the other content, and it’s the only one I would actually subscribe to.
WOW, Dan ... bringing back memories. My kids did the "Book It" program even though I worked for a competitor pizza place. We could have free pizza where I worked but they got a style pizza from PH we didn't make.
Nice recipe - I will give it a try. I am on a pizza forum and have made many renditions of pizza.
Make this all the time! My husband and I add black olives and pepperoni on the whole pie and on my half green bell pepper and Canadian bacon😋
This is my favorite pizza to make! I always make at least two at a time and my friends and family request it. So easy and so delicious!
You did bring back nostalgia for me. We did book it at my Catholic elementary school. if we got enough books read, we could get a pizza party for the class. Back then I loved reading the boxcar children (To be honest, I still love rereading those books, even now as an adult)
Book It was so great! I was already a massive reader so it was a guaranteed pizza party every month 😃 These days my fav pie has a lot of toppings: spinach, fresh garlic, artichoke hearts, red onion, mushrooms, black olives and sliced fresh tomatoes. So good! But if I have to pay too much per topping, I stick to mushroom, black olive and either pepperoni or red onion. I’m totally going to make this pizza in my small cast iron pan in the toaster oven I keep on the back porch in summer. It’s too dang hot in Texas to turn my oven on in the kitchen now, and I can do 2 small pizzas instead of the large. 😁
Dan your vids are great. I’m wondering if you could ‘zap’ the veggies toppings earlier and use the resulting liquid in the dough? Adding flavor and nutrients to the crust? Maybe? 🤷🏻♂️
Love pan pizzas. One's like this are the perfect weeknight pizza to make at home. They're so forgiving and so much less fussy than a lot of recipes, and even inexperienced home cooks can pull them off without much trouble. But that doesn't make them some lower class dish that you only make by compromising texture and flavor. They're incredible.
I've never tried the cheese wall thing, but I do use the blend of mozzarella and Monterey Jack. But I just mix mine together. It's a perfect combination and my go-to pizza blend.
I did Book It as a kid! I loved going to Pizza Hut to get my free pizza. I miss sitting inside and drinking from the classic red cups. I am going to try the following topping: bell peppers, mushrooms, black olives, and onions.
ATK put me on to the cast iron pan method, finishing it on the stove. Game Changer! Thank you.
My kids loved book it! Great program for kids and Pizza Hut! They should bring it back!
I loved Book It as a kid! This is a really great recipe that I have made many times. Super easy and delicious! I start it on Thursday afternoon and since I work from home I can time out the next few steps so that the pizza is ready for Five o clock Friday night festivities… yummy. I like to pair it with a healthy dessert, like ATK pie and ice cream 😂
I so did the book it program with Pizza Hut. It helped me find a love of reading that stills lasts today. I have a library in my house instead of an office and constantly am reading. Thanks Pizza Hut. And yes I love Pizza Hut pan pizza 😊
I use an 8" skillet and use pepperoni, olives, green peppers and pineapple as toppings. I like the tip to crisp the crust on the stove top.
Could I use a deep cake pan? I don’t have any cast iron bc I hv a smooth top stove.
@@lori7742 Probably, but it should be a dark cake pan. You might think about buying a cast iron pan just for oven use. They are relatively inexpensive, under $30, and can be used for many different recipes. Heck, the pan costs less than most of the pizzas in this area. If you want to use premade dough I use Trader Joes pizza dough.
Black olives or green?
@@EastSider48215 black, sliced
@@PatrickMagee: Sounds like a perfect pizza!
I'm confused by the initial recipe not calling for any sugar. What's the yeast supposed to "eat"?
Hey Dan, the cheese isn't sticking to my pizza. Can I add 1/8 cup of non-toxic glue to the sauce to give it more tackiness?
Wow. You've just made me a believer in cheesy crusty crusty. Count me in!!
1:35 - Pizza Hutt pan pizza was exactly as you just described… at least where I lived until the early 2000’s. Then it slid into mediocrity trying to chase Dominos and its control of the delivery market.
That's too bad. Around here pan pizzas are exactly like they made them when I was a kid (and personal pan pizzas has that special ratio flavor). Plus I think there are still a couple of Pizza Hut buffets, which I understand isn't a thing any more in some places.
@@ndozer9 - It was great for a while.
Your explanations of the chemistry are straight out of a NileRed video haha. I love how much ATC knows their stuff
I love this recipe, but I cut the amount of dough by a quarter because it's just a bit too much for my taste. It still comes out great! He doesn't talk much about the sauce, but that raw tomato flavor has me super nostalgic for all sorts of Midwestern pizza bars.
Imagine if they implemented a reading program like that today!!! Giving kids incentives to improve themselves works, who would have thunk????
Book It! I was already a big reader, but free pizza never hurt anyone.
I loved BookIt! so much! I was a reader anyway, but the extra incentive was great. Those pizzas taste better in my memory than any pizza has since.
Book It came back! At least for a few years. My kids were THRILLED. I need to check and see if it's available this summer.
I like extra cheese, also like meatballs, also onions, also mushrooms, also pepperoni, all these toppings are one pizza at a time to keep the pizza simpler; I also like Trenton Pie, which has little or no cheese as well as Margherita Pizza.
I live in Canada and I don't think Pizza Hut existed here when I was in school (too long ago to remember, cause I'm OLD 😁), so no Book It. As for toppings why ruin perfection! 😋😄
My kids loved book it. I don’t want pizza without mushrooms. Thanks for the video.
Aww, Dan, from the title, I thought you were going to talk about thin, crispy pizza! Please do that as well?! Have to say when I was younger I also loved a thick pizza, now I much prefer the thinner side - and the crispier the better!
Is this a repeat?
I don’t remember the recipe/techniques but I feel I remember the story….
I’ll watch again anyway as pizza is pizza and techniques are always good to refresh and remember.
What would the suggested hydration level for freshly milled flour?
Lol, this is the recipe my brother uses EVERY week when he makes pizza for us, but he uses pepper jack on the cheese wall. 😊
Thank you, Dan!
I’m from Detroit. It’s sauce on top and cheese underneath for me. Not that there’s anything wrong about all the other delicious pizzas out there.
My latest pizza obsession has been Detriot Stye Pizza. I would like to see your take on DSP.
WOW excellent trick with microwaving the vegies
@Dan Cooks
Brilliant, as usual. Hilarious, as usual. But Dan, this time you aren't the 🌟!
Your kitteh is! What a beautiful 😺😺😺.
He/she is gorgeous.
I think we, your adoring fans, should be formally introduced to Madame/Monsieur Kitteh asap.
Hello 👋 from Jenn in Canada 🇨🇦 🇨🇦 🇨🇦
Chef John's pour-able pizza dough is perfect for pan pizza. Just let it set over night to get more yeasty, and pre-cook the dough like he does
Mmmm... I feel an attack of gluten deficiency coming on! We did Book-It with our two kids. We started various reading incentives when they were very young. They loved it and learned to love books. So much that on a long car trip as we entered a new city, from the back seat came the cry: "There's a Barnes-and-Noble - can we stop"? We were so proud... One daughter had two large bookcases full of books by the time she was in high school - when her friends came over they would ask her why she had all the books. She didn't understand why they would ask such a silly question - "well, they're my books" she would tell them.
Love this! And I loved the Book It! program, too!
Dough
2 cups (11 ounces) bread flour
1 teaspoon table salt
1 teaspoon instant or rapid-rise yeast 1 cup (8 ounces) warm water (105 to 110 degrees)
Vegetable oil spray
Sauce
1(14.5-ounce) can whole peeled tomatoes
teaspoon extra-virgin olive oil
1 garlic clove, minced
teasp0on sugar
teasp0on table salt
teaspoon dried oregano
Pinch red pepper flakes
Pizza
3 tablesp0ons extra-virgin olive oil
4 ounces Monterey Jack cheese, shredded (1 cup)
7 ounces whole-milk mozzarella cheese, shredded (1.5 cups)
Thank-you so much!!! ☺
Great instructive video. That pizza looks delicious, and so does Dan.
This sounds great, except I prefer thin crust and a margherita topping. I will have to experiment and grow some basil.
Pizza Hut hasn't been good since maybe the early 90's but was def awesome in the 80's
Loved bookit! I always got black olives as my one topping. Talk about nostalgia. 😅
Geez ATK comes through again! Thanks Dan!
QUESTION: Dan,
what would be the
best/easiest way reduce 80% of the
thick part away from that wonderful crispy bottom??
I'm an older woman who is also diabetec.
We try hard to NOT have much bread, carbs, etc.
Thank you.
I never made pizza until seeing Bridgette make this pizza. This recipe makes it hard to ever eat pizza out again
I was too old for BookIt but my little brother and my girlfriend's little brother weren't. We'd take them and some of their friends for those little pizzas every month after school. We got to hang out and have pizza and the kids were so obsessed with the pizza they behaved. It was win/win for everyone.
METRIC! At last🎉 Thank you, ATK, from the rest of the world.
I like any type of pizza, but this take on pan pizza 🍕 looks great.
I saw this recipe from the ATK girls over a year ago and I've made it at least a dozen times. They didn't mention the stovetop part, but I will try that next time.
Definitely trying this out this weekend!
Can this be done with whole wheat? I can't have refined wheat.
Maybe I missed it, but how long does the pizza stay in the oven?
My children did book it. We all had family pizza night when they did.
The great thing about Book It is that it's on the honor system, so...well, I'll let you work that part out.
Can this be done on a baking sheet ?
"and you dont have to read a thing"
*immediately puts title card text on screen*
I'v been bamboozeled for pizza!