This is my go-to recipe for deep dish pizza. I add a little seasoning and cornmeal to bottom of the pan. Um Um Good. I made an extra dough today and put it in the fridg. I'll freeze it for next months pizza pie. Thank you for this recipe. FYI: You are extremely funny. I cook mine THREE minutes on medium heat before I put it in the oven. WOW. It is beautiful on the bottom and a wonderful crunch. I also keep turning my skillet so it wont burn. I make my own sauce. It takes about 3 minutes to make -- not cooked. It is really good.
This was such a hit!!! 🤩👏First time ever using a cast iron skillet. It was sitting in my cabinet for too long so I wanted to put it to good use and I’m so glad I decided to try this recipe! SO WORTH IT! For anyone wondering about trying this PLEASE TRY IT! The dough is super easy to make. Kind of time consuming so be prepared to be patient but you won’t regret it!
@@SweetSpotKitchen aww thank YOU! You made this so easy for me to understand and so much fun to make! My boys can’t stop talking about it 😂 looks like they’ll be having pizza at least once a week! 🎉
Really nice video! An idea to save the stove top step: get yourself a nice pizza steel or stone. Heat that in the oven for 45 minutes before you put your pan pizza in. And then put the pan right on top of the hot steel or stone. Edit: wrong word
Ty, I've made 5 pizza's in 2 days doing this. I'm happy with the results. I find it best for me to do 4-5 min on high burner heat the finish the bottom. Thank You so much for making this video. Now I can add pizza to the home cooked menu list. :)
I’m glad you’re pleased with the results and thanks for sharing the feedback. They are good! I picked up an extra pan so I could make two at the same time.
This video is just what I needed this sleepy Saturday morning; you’re an absolute riot! Love your humorous approach! I’ve always been hesitant to try anything homemade bread-related, but you dispelled all my fears! Great recipe. Well done! 😂
Buy a can of Italian San Marzano Tomatoes with olive oil, onions, garlic, oregano, fresh basil (and to add some kick add some, cayenne, hot chillies, or my favourite purred chipotle). saute, add tomatoes, whizz and reduce. It is a lot of pizza sause for a lot of pizzas. I put mine in jars and freeze them. It is way cheaper and better tasting and better salt control than buying it. Provolone is one of my favourite pizza cheeses but I always feel that Parmigiano Reggiano is a must always. I hate mozzarella but, on top, Bocconcini is a real favourite just because of its texture on the pizza.
Nice instructional video thank you the background music is annoying a number of TH-cam food videos use that but in my humble opinion it works against the presentation It has nothing whatsoever to do with multitasking
i like how you made this video and i been making pizza for last 37 years since i was 14 years old and i like how you keep it simple so anyone can do this but will throw in a tip when you stretch your dough also poke with fingers then fold thats how you can trap more air in but will add your dough came out perfect and love pan pizza lol my family all in Chicago and when i went up there when young always got that pan pizza and had too stop going up there ended up geting into the mix of trouble and im going try your dough recipe out im always searching for others recipes when i cook thinks there the best lol there not one can always grow cooking sorry for bad grammer or writing
Glad I stopped by. Without doubt the pest cast iron pan pizza vid I have ever seen. Your dough recipe did not last overnight. In the firehose of information on the intertubes, your video stands out. Fabulous man, and I subscribed.
After discovering this recipe, I've made this pizza nearly every week. It's that good! And, the crust turns most magical after letting the dough spend a night in the fridge. It's still pretty darn good if you don't bother with that extra time. Mozzarella, provolone? How do you top yours?
@@SweetSpotKitchen Never! I oven bake my bacon every time on a wire rack with aluminum under it. I made this last night with garlic, bacon, onion, green pepper. I forgot to add the breakfast sausage I had thawed. It was ridiculously amazing. I fermented the dough in the fridge for 24 hours as well.
@@stewescapes9514 I meant pre-cook the bacon, not buy precooked bacon. Yup, same, I use the oven to make my bacon, on a rack. Messy cleanup, but not worse than a fry pan. Your pizza sounds amazing.
@@SweetSpotKitchenI’m one of the haters lol. 😂 Like fingernails on a chalkboard. But I loved the video so much I saved it to my favorites and I’m making this as soon as I have the time. I’m a thin crust lover. But I remember the early days of Pizza Hut (in my area of the world anyway) and the buttery “thick & chewy” crust - before they called it pan pizza. And oh how I loved that! I’m hoping this tastes similar. It sure looks like it!
A couple people have commented about preheating the pan on the stovetop WITH the dough/toppings in it. Not sure about attempting to put the dough in a hot pan. Haven’t had a problem needing the broiler to finish. Thanks for sharing
I used another recipe for a cast iron skillet pizza last week and it turned out great. But that one had the stove top heat at the beginning, which seems more iffy than doing it at the end. This looks easier to handle.
I’ve tried it the other way around also. I definitely prefer using the stovetop afterwards because there is more control since sometimes no extra heat is needed, all is perfect right out of the oven.
I pre cut my dijourno supreme either frozen or room temp then put 2 to 3 slices in an oiled cast iron skillet. Cover w. Glass top. Then watch u tube while pizza comes up. If you like charcoal bottoms youl love this pizza. Nice and crispy rustic pizza and its all done on a single toastmaster elec. Burner. A boon danza!😅
It's Christmas Eve and that pizza looks so good. Couldn't wait overnight for the dough to rise so I cooked it today. It is in the oven right now. I will let you know how it turned out. Wanted to know if you can tell me where you got that lovely large cutting board and what are the dimensions. Thanks
This is a very good and easy to understand video. But you will get a lot better crust if you only use high-quality bread flour and not the cheap, generic all-purpose flour. Yes, there is a huge difference.
Since I borrowed this recipe from King Arthur’s, and should know flour, I stuck with AP flour. I admit, their AP flour has a higher amount of protein than standard AP flour. I’ll check it. Thanks for the suggestion and for being a fan.
That all depends. Here in Canada, our AP flour has the same protein content by law, as American bread flour. I would suggest, however, to use unbleached flour. I make pizzas like this all the time, but I usually make my dough about half that thick. Another thing I do is to spread a good amount of freshly grated parmigiano-reggiano around the edge, right up against the edge of the cast iron skillet. It will provide an excellent, crispy frico around the edge.
Sure, pepperoni or any toppings of choice. First time with a new recipe, or even the first time at a new pizza joint, I check out a "plain" pizza to let me know how good the pie stands on its own.
A bit, yes. I’ll blame the cameraman. He just wasn’t ready for the shot. I’d fire him but the director would probably leave. Same with the writing staff. And the sound guy. And the main personality. Geez.
Warm water - yes, 100 degrees F works well. We’re doing a slow rise, no need to bloom, just make sure to whisk the yeast into the water. It won’t hurt to let the yeast rest in the water if you’d feel more comfortable.
I have two pans, both very old - one is probably 60+ years. This one, preseasoned, with great reviews, should do the trick: a.co/d/7qjYbZn Let me know how yours turns out.
Talk about simplicity ! It works and You had my feet tapping ! The aforementioned musical score wasn’t entirely bad, the “ding” in there sounded cute but the rest of it sounded like it was being piped through a loudspeaker that was under water. lol Also the measure was extremely short before everything repeated. Cookies look wonderful. Just subscribed.
@SweetSpotKitchen thank you do much for responding. So we are heating the rack and will put the cast iron pan on top of the rack, am I right? You haven't shown the rack in the video though
@@noreenahmed5556 - Right. I adjust the rack to the lowest most position. In my oven, it's perhaps 2" or 3" above the oven floor. Once the oven is fully preheated, I put the cast iron pan on this rack (not the oven's bottom). Hope this helps. Just checked - pan in the oven at 8:30 in the video.
I was lucky enough to stumble across this video today. I can't believe how many times I laughed out loud. Thank you so much, you were fabulous.
Your kind words warm my heart ❤️. Hope you get a chance to enjoy my other videos.
This is my go-to recipe for deep dish pizza. I add a little seasoning and cornmeal to bottom of the pan. Um Um Good. I made an extra dough today and put it in the fridg. I'll freeze it for next months pizza pie. Thank you for this recipe. FYI: You are extremely funny. I cook mine THREE minutes on medium heat before I put it in the oven. WOW. It is beautiful on the bottom and a wonderful crunch. I also keep turning my skillet so it wont burn. I make my own sauce. It takes about 3 minutes to make -- not cooked. It is really good.
Your kind words, Alessandra, made my day all the better. Glad you enjoyed! I try hard to be funny so I’m glad it comes through.
This was such a hit!!! 🤩👏First time ever using a cast iron skillet. It was sitting in my cabinet for too long so I wanted to put it to good use and I’m so glad I decided to try this recipe! SO WORTH IT! For anyone wondering about trying this PLEASE TRY IT! The dough is super easy to make. Kind of time consuming so be prepared to be patient but you won’t regret it!
Thanks for the kind words. You made my day! It is pretty darn amazing of a recipe. Makes want one for tonight.
@@SweetSpotKitchen aww thank YOU! You made this so easy for me to understand and so much fun to make! My boys can’t stop talking about it 😂 looks like they’ll be having pizza at least once a week! 🎉
Really nice video! An idea to save the stove top step: get yourself a nice pizza steel or stone. Heat that in the oven for 45 minutes before you put your pan pizza in. And then put the pan right on top of the hot steel or stone.
Edit: wrong word
Thanks for the tiip and your kind words.
This was the best pizza crust I've ever made. Wonderful recipe!! Thank you so much for sharing!!!
So glad you enjoyed. Did you let the dough rise overnight or just used it same day? Thanks for your feedback.
Notification just came in now, 6 mos later. I used dough same day.😊
Ty, I've made 5 pizza's in 2 days doing this. I'm happy with the results. I find it best for me to do 4-5 min on high burner heat the finish the bottom. Thank You so much for making this video. Now I can add pizza to the home cooked menu list. :)
I’m glad you’re pleased with the results and thanks for sharing the feedback. They are good! I picked up an extra pan so I could make two at the same time.
I love the fact he didn't use any sugar in the dough!!
Yup, no added sugar. Thanks for being a fan!
Made this pizza yesterday, Christmas Eve. It was delicious and the crust was perfection........ I needed a new pizza crust recipe. TFS
Happy Christmas! Glad to hear that you enjoyed your pizza.
This is the best pizza dough recipe by far! I have tried many over the years. Thanks for sharing!
Sweet! Glad you enjoyed and thanks for being a fan.
Such a pleasing voice so relaxing it’s like I’m watching art being made definitely subscribed
Cool. Thanks for your kind words and for the subscription.
This video is just what I needed this sleepy Saturday morning; you’re an absolute riot! Love your humorous approach! I’ve always been hesitant to try anything homemade bread-related, but you dispelled all my fears! Great recipe. Well done! 😂
Such a nice comment. Thank you. Catch this one: th-cam.com/video/KhHovWxLdp4/w-d-xo.html
Buy a can of Italian San Marzano Tomatoes with olive oil, onions, garlic, oregano, fresh basil (and to add some kick add some, cayenne, hot chillies, or my favourite purred chipotle). saute, add tomatoes, whizz and reduce. It is a lot of pizza sause for a lot of pizzas. I put mine in jars and freeze them. It is way cheaper and better tasting and better salt control than buying it.
Provolone is one of my favourite pizza cheeses but I always feel that Parmigiano Reggiano is a must always. I hate mozzarella but, on top, Bocconcini is a real favourite just because of its texture on the pizza.
Thanks for the recipe. I'll definitely check it out. 👍
Nice video and great channel. That was a pleasure to watch. I'll have to try the pizza 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
Thanks for the comment and I'm glad you enjoyed. The pizza is truly awesome, just made two this week.
That pizza looks soooooooo good 👍🏾
Thanks. It is pretty darn good.
Looks delish!😋😋😋
I appreciate your tutorials. Thank you! Your kitchen is lovely too.
Thanks for your kind words. Glad you’re a fan.
BRAVO!!
Good job mister, Thank You.
Nice instructional video thank you
the background music is annoying a number of TH-cam food videos use that but in my humble opinion it works against the presentation
It has nothing whatsoever to do with multitasking
Thanks for your polite feedback back on the music. Appreciate it.
Oh yes, the first way the deep dish pizza was ever made 👍
Glad you enjoyed.
I've never had a soggy crust from putting the sauce on before the cheese.
Me either
like how he calls a burnt bottom...brown.
😏
YOU MY FRIEND ARE A LEGEND! DEEP DISH IS THE BEST! NO STOVE RECIPE SUCCESS! SHORT TO THE POINT VIDEO!
Aww, thanks for being a fan!
Looks delicious, thank you so much for sharing!
Thanks for commenting and being a fan!
Nice! Will give this a try soon! Thank you I really enjoyed the video.
Thanks for being a fan.
Hes a great chef his pizza looks wonderful bravo mr chef !
Thanks for the compliments! Glad you enjoyed.
what a sweet video and host!
And sweet of you to say so. ☺ Thanks for being a fan!
delightful
Thanks for being a fan! Glad you enjoyed.
i like how you made this video and i been making pizza for last 37 years since i was 14 years old and i like how you keep it simple so anyone can do this but will throw in a tip when you stretch your dough also poke with fingers then fold thats how you can trap more air in but will add your dough came out perfect and love pan pizza lol my family all in Chicago and when i went up there when young always got that pan pizza and had too stop going up there ended up geting into the mix of trouble and im going try your dough recipe out im always searching for others recipes when i cook thinks there the best lol there not one can always grow cooking sorry for bad grammer or writing
Chicagoans prefer Thin Crust. The Deep Dish is more of a Tourist thing not a local thing
Great tip - more air bubbles - lighter dough. (Not sure how I had missed this comment previously.)
Provolone for the WIN!!!!
Gotta have that provolone!
Absolutely hilarious. It definitely entertained. Voice is soothing and video editing was great. Love it! I will surely give this a try. Thank you!
Oh wow! Such kind words. You made my day! Thanks for being a fan.
I. Need. This. NOW
Ha! 😆 a tease
Glad I stopped by. Without doubt the pest cast iron pan pizza vid I have ever seen. Your dough recipe did not last overnight. In the firehose of information on the intertubes, your video stands out. Fabulous man, and I subscribed.
Appreciate your comments and glad you enjoyed. Thanks for being a fan!
I can’t believe you put your cheese on first before the sauce,oh mama Mia!😱
Heresy, I know. Try it. Live on the edge.
All in Divine Timing ❤
Indeed. Thanks for commenting.
After discovering this recipe, I've made this pizza nearly every week. It's that good! And, the crust turns most magical after letting the dough spend a night in the fridge. It's still pretty darn good if you don't bother with that extra time.
Mozzarella, provolone? How do you top yours?
Monterey Jack on the outside edges, Motz in the middle with bacon and garlic.
@@stewescapes9514 precooked bacon?
@@SweetSpotKitchen Never! I oven bake my bacon every time on a wire rack with aluminum under it. I made this last night with garlic, bacon, onion, green pepper. I forgot to add the breakfast sausage I had thawed. It was ridiculously amazing. I fermented the dough in the fridge for 24 hours as well.
@@stewescapes9514 I meant pre-cook the bacon, not buy precooked bacon.
Yup, same, I use the oven to make my bacon, on a rack. Messy cleanup, but not worse than a fry pan.
Your pizza sounds amazing.
Anchovies.
Thanks for this video. I’ve made pizza all my life, and alwaylooking to try something good. 👍👍👍👍
Thanks for being a fan Rosemary. I’m loving theses pizzas!
Thanks for sharing this recipe.
You’re welcome. Thanks for being a fan!
I admire how genuine and passionate you are towards food 💯 subscribed
Sweet! Your comment hit the spot. Thanks for g being a fan.
Looks great! Does he ever say what temperature he bakes it at? Found it: preheat your oven 450 with an oven rack in the lowest position.
Yup 450. Thanks, I’ll make that standout a bit more in the notes.
Theme music for perfection
Wait, what? You like the music? Plenty of haters.
@@SweetSpotKitchenI’m one of the haters lol. 😂 Like fingernails on a chalkboard. But I loved the video so much I saved it to my favorites and I’m making this as soon as I have the time. I’m a thin crust lover. But I remember the early days of Pizza Hut (in my area of the world anyway) and the buttery “thick & chewy” crust - before they called it pan pizza. And oh how I loved that! I’m hoping this tastes similar. It sure looks like it!
Want thin crust? Use half of the half of dough (or 1/4 or 1/3 of the recipe). Thanks for your comments and feedback!
Very Very Niceee Pizza Yummy Yummy
Thank you. Glad you enjoyed.
OMG! Perfectly hilarious 🤣 and great recipe! New fan. New subscriber 🙂
Thanks for the kind words! Welcome aboard.
Yum this looks like fun. ❤
Fun and delicious! Thanks for your comments.
Two comments
1) preheat your pan in the oven.
2) finish under the broiler
Enjoy
A couple people have commented about preheating the pan on the stovetop WITH the dough/toppings in it. Not sure about attempting to put the dough in a hot pan.
Haven’t had a problem needing the broiler to finish.
Thanks for sharing
I used another recipe for a cast iron skillet pizza last week and it turned out great. But that one had the stove top heat at the beginning, which seems more iffy than doing it at the end. This looks easier to handle.
I’ve tried it the other way around also. I definitely prefer using the stovetop afterwards because there is more control since sometimes no extra heat is needed, all is perfect right out of the oven.
I can so do this while watching cooking videos lol gonna try it
Go for it! Let me know how it turns out. And, thanks for being a fan.
im 28 seconds in and have subscribed - brilliant - love your humour
Glad you enjoyed and thanks for being a fan! 28 seconds- could be a record.
The ad libs kill me 😂
Thanks for the comment! Glad you enjoyed.
Thank you!
You’re welcome. Thanks for being a fan.
cool
I am a king Arthur fan...
Gotta live KA!
Great narration! Good video, thanks!
Thanks for being a fan. Glad you enjoyed. 😚
Got a new sub👍 can’t wait to try this recipe
Love having a new Sub. Thank you. Sure, make this, let me know how you enjoy.
Foccacci dough!
Not sure that is a bad thing.
Where did my invitation go to, must have gotten lost in the mail. Looks scrumptious. Lynn, Dodge City, KS
Yup, I'm blaming the mail service, too, about your lost invitation. Thanks for *wanting* to be invited.
OMG!!! Love Love the vibe!!! New Subie plus the pizza thing is a hit for me.
Thanks for being a fan!
Yummo!!!
You betcha! Thanks for the comment.
Great video
Thanks for being a fan!
Looks DELICIOUS!
Thank you. (It truly is!)
You made me laugh and you made me hungry.
Aww thanks! Glad you enjoyed.
My pizza turned out perfect. Thanks
So glad to hear! Pretty awesome stuff!
That looks great! Thanks.
Try it, it is pretty darn good! Thanks for the comment.
First time seeing your channel hilarious! Great recipe😁
Thanks for your comments, made my day.
That looks amazing!
Turns out...it truely is. Try it out and let me know.
You are Hilarious! I just found your channel. That looks so good. Love your personality. Thanks for sharing.
Oh wow! Glad you enjoyed, thanks for being a fan.
Christ!!!!! Jock strap just went up 10X in size. WOW!!!! Great recipe.
I pre cut my dijourno supreme either frozen or room temp then put 2 to 3 slices in an oiled cast iron skillet. Cover w. Glass top. Then watch u tube while pizza comes up. If you like charcoal bottoms youl love this pizza. Nice and crispy rustic pizza and its all done on a single toastmaster elec. Burner. A boon danza!😅
I think you’ve figured out your pizza. No pre-planning or measuring required. And, cleanup must be a breeze.
I have used a recipe for cast iron pizza from Nancy's kitchen. It turns out good
I’m not familiar with Nancy’s kitchen.
@SweetSpotKitchen Sorry I got the TH-cam channel wrong. It is Noreen's Kitchen not Nancy kitchen.
I loved it!.I’m going to try it
Thanks for being a fan. Let me know how it turns out.
Man that looks good Holme Slice!!
Appreciate the comment. Thanks for being a fan.
Goooood pizzzza!!!!
Oh indeed! Thanks for the feedback.
Your "exact" measuring is my way of cooking. Funny stuff
Ha! Thanks for being a fan!
I’m totally stealing aka borrowing this recipe!
Steal away! Enjoy!
Can I use the stove to make a thin crust I using less of the dough ball
Sure thing!
You are just absolutely awesome😊
What sweet feedback!! Thanks
Something tells me the dough done this way will work. I've never been successful
This dough definitely works! Enjoy!
Use a pizza cutter, but start from the middle. Much easier/better results. Thanks for the vid!
Yea, scissors weren’t a smart idea. Starting in the middle, yea, sounds like a great idea.
It's Christmas Eve and that pizza looks so good. Couldn't wait overnight for the dough to rise so I cooked it today. It is in the oven right now. I will let you know how it turned out. Wanted to know if you can tell me where you got that lovely large cutting board and what are the dimensions. Thanks
Enjoy the pizza!
John Boos Block RA03 Maple Wood... www.amazon.com/dp/B00063QBDQ?ref=ppx_pop_mob_ap_share
Looks tasty
Oh it is! Thanks for the comment.
Add meat, hot peppers, mushrooms, GROWL!!!!!!
Something tells me this guy is already all about the meat...
This is a very good and easy to understand video. But you will get a lot better crust if you only use high-quality bread flour and not the cheap, generic all-purpose flour. Yes, there is a huge difference.
Since I borrowed this recipe from King Arthur’s, and should know flour, I stuck with AP flour. I admit, their AP flour has a higher amount of protein than standard AP flour. I’ll check it. Thanks for the suggestion and for being a fan.
That all depends. Here in Canada, our AP flour has the same protein content by law, as American bread flour. I would suggest, however, to use unbleached flour. I make pizzas like this all the time, but I usually make my dough about half that thick. Another thing I do is to spread a good amount of freshly grated parmigiano-reggiano around the edge, right up against the edge of the cast iron skillet. It will provide an excellent, crispy frico around the edge.
Thanks for the tip. Now it makes sense why my homemade pizza crust was so dissatisfying.
Preheat the bottom of your pan on the stove. It doesn't take much
00 type from
Healthy Taditions , is my go to
Cute and fun.....not to much talking very good..
Glad you enjoyed.
Can I make this in a thin crust by using less of the dough
For sure! Makes an awesome pizza.
Could pepperoni have been added when it went into the oven?
Sure, pepperoni or any toppings of choice. First time with a new recipe, or even the first time at a new pizza joint, I check out a "plain" pizza to let me know how good the pie stands on its own.
Looks sort of burnt a little……you are so fun to watch!
A bit, yes. I’ll blame the cameraman. He just wasn’t ready for the shot. I’d fire him but the director would probably leave. Same with the writing staff. And the sound guy. And the main personality. Geez.
wit that warm water and the yeast. How long will it take for the yeast to be active/bloom?
Warm water - yes, 100 degrees F works well. We’re doing a slow rise, no need to bloom, just make sure to whisk the yeast into the water. It won’t hurt to let the yeast rest in the water if you’d feel more comfortable.
No sugar in the dough mix for the yeast?
No sugar.
Yum Fun ❤
For sure!
Do you have a link of the pan you are using
I have two pans, both very old - one is probably 60+ years.
This one, preseasoned, with great reviews, should do the trick: a.co/d/7qjYbZn
Let me know how yours turns out.
Try putting it on a Air rack
For a few mins
Clever! Thanks.
Depending on the bread… you can use any pan
Truth!
THE MEAT AND VEGETABLES ARE MISSING
@@ELECTRONICAMOM - feel free to add as much as you’d like!
❤ you made my day! 😊
Back at you. Thanks for being a fan.
Sauce on first makes easier spreading no? Looks great though!
Definitely easier to spread but the cheese/sauce/cheese makes a nice melty goodness without a soggy crust. No doubt it’s personal preference.
I love your food but the music sounded like it was being blown out of the Tin Man’s tuccus. 😅
Gotta do something about the music in my videos. Any better here? th-cam.com/video/ChP1rfGI8GY/w-d-xo.html
Talk about simplicity ! It works and You had my feet tapping !
The aforementioned musical score wasn’t entirely bad, the “ding” in there sounded cute but the rest of it sounded like it was being piped through a loudspeaker that was under water. lol Also the measure was extremely short before everything repeated.
Cookies look wonderful. Just subscribed.
😂😂😂
That looks tasty
Heavenly good! Thanks!
tết coi hài cho vui nhà vui cửa
cảm ơn
Deep Dish Pizza 🍕 Homemade. 😊
Thank you 😊 Great to have a fan!
Hey did I hear it right? You said to put it in the over in the lowest rack for final rise(the last half hour)? Won't thay cook the dough
Not quite. Put an oven rack on the lowest shelf while your oven is preheating. The dough's last rise is definitely not in the oven. Enjoy!
@SweetSpotKitchen thank you do much for responding. So we are heating the rack and will put the cast iron pan on top of the rack, am I right? You haven't shown the rack in the video though
@@noreenahmed5556 - Right. I adjust the rack to the lowest most position. In my oven, it's perhaps 2" or 3" above the oven floor. Once the oven is fully preheated, I put the cast iron pan on this rack (not the oven's bottom). Hope this helps.
Just checked - pan in the oven at 8:30 in the video.
@@SweetSpotKitchen thanky ou so much. that was helpful. really enjoy your content and your sense of humor!