Better than brick oven cast iron pizza over fire! - sam the cooking guy
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Date: 2025-07-08
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Comments and reviews: 20
mikehudak9313
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo (Kewpie for sure)
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top of each.
reply
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo (Kewpie for sure)
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top of each.
reply
markkirby9531
I've been making pizza in my cast iron skillet for years. It's not a STCG skillet, but was my great great grandmother's from 1880. The thing is so seasoned, it makes any non stick pan look like velcro.
I use Naan flat bread for my crust, simply because it's easy and will keep in the fridge for weeks.
I'll grill up a mix of mushrooms, bacon, sausage, onion, or what ever else I've got in my fridge for it, and cover it with peperoni before I put it in the oven.
I always sprinkle corn meal in the pre-heated skillet because that's one of the tricks that New Haven pizza does (Pepe's, Sally's, etc)
A little air flow under the crust helps cook the bottom as well.
Typically, I'll sprinkle some grated asiago cheese on the skillet, around the pizza for the last 3 minutes or so, to make those cracklin cheese tasties to go with it.
reply
I've been making pizza in my cast iron skillet for years. It's not a STCG skillet, but was my great great grandmother's from 1880. The thing is so seasoned, it makes any non stick pan look like velcro.
I use Naan flat bread for my crust, simply because it's easy and will keep in the fridge for weeks.
I'll grill up a mix of mushrooms, bacon, sausage, onion, or what ever else I've got in my fridge for it, and cover it with peperoni before I put it in the oven.
I always sprinkle corn meal in the pre-heated skillet because that's one of the tricks that New Haven pizza does (Pepe's, Sally's, etc)
A little air flow under the crust helps cook the bottom as well.
Typically, I'll sprinkle some grated asiago cheese on the skillet, around the pizza for the last 3 minutes or so, to make those cracklin cheese tasties to go with it.
reply
Aaron48219
Hey Sam, you can put crushed red pepper in 70 proof vodka (or 100 proof or Everclear if you're really brave and not afraid of fire. Let it soak for an hour, strain and add some of the alcohol. The alcohol will evaporate, but the oils from the red pepper will stay.
70 proof - your safe with an open flame
100 proof - will catch fire on contact with the liquid alcohol itself, but very slow and lazy flame.
151 or 190 proof Ive never been brave enough to find out.
Now that I think about it, 100 proof rum might be interesting due to the sugar it's distilled from.
reply
Hey Sam, you can put crushed red pepper in 70 proof vodka (or 100 proof or Everclear if you're really brave and not afraid of fire. Let it soak for an hour, strain and add some of the alcohol. The alcohol will evaporate, but the oils from the red pepper will stay.
70 proof - your safe with an open flame
100 proof - will catch fire on contact with the liquid alcohol itself, but very slow and lazy flame.
151 or 190 proof Ive never been brave enough to find out.
Now that I think about it, 100 proof rum might be interesting due to the sugar it's distilled from.
reply
philipschmidt1801
Looks fantastic! The only thing I have to add is. never roll out pizza dough with a rolling pin. It takes away the air inside the dough, that’s what makes the crust. I use signature select store bought dough also, I love it. Just use your hands to stretch it out, press it out, slap it on both hands to stretch it. and finally, while it looks fantastic, you seriously need to get a pizza oven! I have the Blackstone table top one. Phenomenal! I mean, you are Sam the Cooking Guy after all.
Thank you for sharing!
reply
Looks fantastic! The only thing I have to add is. never roll out pizza dough with a rolling pin. It takes away the air inside the dough, that’s what makes the crust. I use signature select store bought dough also, I love it. Just use your hands to stretch it out, press it out, slap it on both hands to stretch it. and finally, while it looks fantastic, you seriously need to get a pizza oven! I have the Blackstone table top one. Phenomenal! I mean, you are Sam the Cooking Guy after all.
Thank you for sharing!
reply
KYoss68
Sam when you roll out pizza or tortilla dough; roll out the ball going forward and backward only, keeping the thickness the same across the dough. It should be oval shaped without wide spots at the skinny ends and twice as thick as you want the final result to be. Turn the dough 90 degrees, roll out in the same way as before and you should have a circle. Take your time and work your way down to the thickness you want, don't go to that thickness immediately.
reply
Sam when you roll out pizza or tortilla dough; roll out the ball going forward and backward only, keeping the thickness the same across the dough. It should be oval shaped without wide spots at the skinny ends and twice as thick as you want the final result to be. Turn the dough 90 degrees, roll out in the same way as before and you should have a circle. Take your time and work your way down to the thickness you want, don't go to that thickness immediately.
reply
soulreaper949
I have spent the last 4 or so years learning how to make my own pizza and I make all of it aside from the cheese. but I do grate my own. I had never thought to use hot honey on a pizza till some of your past videos and now I cant have pizza without it. its soo good. its not really hot it just adds a little kick and a little bit of sweet that you wouldnt think should be on a pizza but its so good.
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I have spent the last 4 or so years learning how to make my own pizza and I make all of it aside from the cheese. but I do grate my own. I had never thought to use hot honey on a pizza till some of your past videos and now I cant have pizza without it. its soo good. its not really hot it just adds a little kick and a little bit of sweet that you wouldnt think should be on a pizza but its so good.
reply
joecooksey4331
I have a dough recipe that I make in the Kitchen Aid/dough hook. Big pizza stone for the oven. Long story short wife likes thin/crispy crust. I roll out a 14 incher dough only and put it on parchment paper. slide it in the oven with an aluminum peel for about 3ish minutes. Pull it out and on goes the goodies and back in the oven for about 4ish minutes minus the paper!
reply
I have a dough recipe that I make in the Kitchen Aid/dough hook. Big pizza stone for the oven. Long story short wife likes thin/crispy crust. I roll out a 14 incher dough only and put it on parchment paper. slide it in the oven with an aluminum peel for about 3ish minutes. Pull it out and on goes the goodies and back in the oven for about 4ish minutes minus the paper!
reply
AntiDot70
I've been making the pizzas at home with hot sopresatta for a while now and was going to suggest it here as well, but then, bam! Sam read my mind somehow, all the way from the other side of the country. Not sure if I need to hail him or sue him.
Who am I kidding. I love Sam! Just get out of my mind though. Thank you!
reply
I've been making the pizzas at home with hot sopresatta for a while now and was going to suggest it here as well, but then, bam! Sam read my mind somehow, all the way from the other side of the country. Not sure if I need to hail him or sue him.
Who am I kidding. I love Sam! Just get out of my mind though. Thank you!
reply
faithsrvtrip8768
1. You didn't start with poolish and make your own dough. That's a pizza sin.
2. Semolina. Just buy real semolina.
3. Dried oregano in the sauce or fresh Meh.
4. Put pizza over the fire to get a good burn on the crust.
5. Get one of those Mexican flat cast iron pans I use for quesadillas.
reply
1. You didn't start with poolish and make your own dough. That's a pizza sin.
2. Semolina. Just buy real semolina.
3. Dried oregano in the sauce or fresh Meh.
4. Put pizza over the fire to get a good burn on the crust.
5. Get one of those Mexican flat cast iron pans I use for quesadillas.
reply
lilbigvince1976
You should have just built the pizza inside of the cast iron. There was no need to use that peel. Building inside of the cast iron will allow the dough to fully proof in the pan, fill it up, and allow you to push the cheese all the way to the edge, giving you that delicious burnt cheese edge. #nexttime
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You should have just built the pizza inside of the cast iron. There was no need to use that peel. Building inside of the cast iron will allow the dough to fully proof in the pan, fill it up, and allow you to push the cheese all the way to the edge, giving you that delicious burnt cheese edge. #nexttime
reply
Venividivici55555
I have a normal cheap round pizza stone. Can i put it direct on the grill just like he put the cast iron direct on it Would i have to leave the pizza stone on the grill also for about an hour just like when i put it in the oven Are charcoal briquettes the best way to do it
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I have a normal cheap round pizza stone. Can i put it direct on the grill just like he put the cast iron direct on it Would i have to leave the pizza stone on the grill also for about an hour just like when i put it in the oven Are charcoal briquettes the best way to do it
reply
ShadeMortal
Yo Sam guys love the idea and pizza BUT in the uk its so difficult to get cast iron pans like yours, and the cost for shipping from your site as crazy. Any plans to get a UK/EU distributor to make it accessible and affordable Would love to try this on my grill! Thanks lads
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Yo Sam guys love the idea and pizza BUT in the uk its so difficult to get cast iron pans like yours, and the cost for shipping from your site as crazy. Any plans to get a UK/EU distributor to make it accessible and affordable Would love to try this on my grill! Thanks lads
reply
wesleygary6651
San Marzano tomatoes or Hunt's ketchup as pizza sauce is a useless argument. Make your own sauce. Everytime. Make more than you can use for one meal and freeze the rest. If it's fresh--it truly is the best. If not at least you made it and added what you liked.
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San Marzano tomatoes or Hunt's ketchup as pizza sauce is a useless argument. Make your own sauce. Everytime. Make more than you can use for one meal and freeze the rest. If it's fresh--it truly is the best. If not at least you made it and added what you liked.
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ShaileenEnglish
You did a great job getting the pizza off the peel into the pan, but in the future you can also just put the pan upside down and you have an easy cast iron surface without the walls to drop the pizza on. And your logo might even crisp into the bottom of the crust!
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You did a great job getting the pizza off the peel into the pan, but in the future you can also just put the pan upside down and you have an easy cast iron surface without the walls to drop the pizza on. And your logo might even crisp into the bottom of the crust!
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ekw555
is that 12 measured across the top or the bottom
I have a Lodge cast iron pan that is 12 across the top, but more like 10 on the bottom.
I don't want to buy another pan that's the same size.
looks like I will miss out on the 20%
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is that 12 measured across the top or the bottom
I have a Lodge cast iron pan that is 12 across the top, but more like 10 on the bottom.
I don't want to buy another pan that's the same size.
looks like I will miss out on the 20%
reply
KE5ZZO
Notice no link directly to item video posted 2 hours ago selling for $79. No mention of 20% off In listing retail stores sell it for $25 academy etc. go up to $29 home depot get 3 piece set apply for had credit card get $25 off item.
reply
Notice no link directly to item video posted 2 hours ago selling for $79. No mention of 20% off In listing retail stores sell it for $25 academy etc. go up to $29 home depot get 3 piece set apply for had credit card get $25 off item.
reply
amen_ra61622
I used to find store bought pizza dough in the bread section (often in the freezer) but for some reason, it doesn't seem to be as available. I used to make my own pizzas and calzones. I prefer it to the Boboli bread shell.
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I used to find store bought pizza dough in the bread section (often in the freezer) but for some reason, it doesn't seem to be as available. I used to make my own pizzas and calzones. I prefer it to the Boboli bread shell.
reply
garce7039
I enjoy the show, but could you do some recipes without the hot spices I don't mind the heat, but being in the midwest many of the people I cook for are sensitive to the heat. Maybe a series of different regions of the US
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I enjoy the show, but could you do some recipes without the hot spices I don't mind the heat, but being in the midwest many of the people I cook for are sensitive to the heat. Maybe a series of different regions of the US
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utspoolup
And add another cast iron skillet to the collection. Me and several others are amazed my kitchen can support a fraction of the cast iron I hold. STCG 12 skillet on the way. Thanks for the discount and great videos.
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And add another cast iron skillet to the collection. Me and several others are amazed my kitchen can support a fraction of the cast iron I hold. STCG 12 skillet on the way. Thanks for the discount and great videos.
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jmr5707
I got turned on to re-heating pizza on a stove top pan awhile back. Blew my mind. Low heat. Keep checking it. Crust turns crispy, while the cheese melts even better than fresh
I was missing it my whole life.
reply
I got turned on to re-heating pizza on a stove top pan awhile back. Blew my mind. Low heat. Keep checking it. Crust turns crispy, while the cheese melts even better than fresh
I was missing it my whole life.
reply
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