A normal person: "Ah damn they don't sell my favourite product anymore lets write them an email I will never get an answer to and go on..." Adam: *_"GiVE mE An iNteRviEW GalBaNi, WHY DID YOU DO THIS!!!!"_*
@@BrownNomura I just put however much cheese I think I need into a bowl, fill it with cold water, toss the cheese around with my hand and drain the water off. I only need to do it once or twice to get most of the anti caking crap off of it.
Speaking as someone who worked on the shred line at a mozzarella factory, I can tell you that, at least for shredded cheese, quality control can be basically non-existent. The initial production of the cheese is much better controlled, but after the initial batch of cheese is grown it gets packaged in brine and sits on a shelf in a refrigerated warehouse, with like, a half ton of cheese vacuum sealed in 24lbs bags, until it's properly aged. When it goes to the shed line, you'll just have a couple of palettes deposited on the floor in a refrigerated room with a conveyor belt and some minimum wage laborers who cut the bags open and throw bricks of cheese onto the line. From here it gets cubed, then shredded, then goes through a tumbler where anti caking powder and any preshredded cheese that was mislabeled or for any number of other reasons needs to be added are then mixed in, then brought up an incline and dumped on a spinning cone, which for whatever is called "the eagle," which distributes the cheese into chutes of plastic roll which are weighed and then heat sealed and cut into the appropriately sized bags, usually 5lbs (as most of the cheese is sold to industrial use, rather than groceries.) Any given order is *supposed* to call for specific milk fat and moisture ratings, along with any additional cheese for custom blends (usually provolone, sometimes cheddar,) but in practice, whatever is in the back room is what goes on the line. That means blends may be missing the additional cheese, or have the wrong kind altogether; frequently the right milk fat will be on the line, but the wrong moisture, or we won't have enough of the type the recipe calls for so we cut it with something else (or we just throw in something else that we're trying to get rid of, just too get rid of it,) even if the exactly correct cheese is going on the line, it's still usually a blend, and there's very little monitoring to ensure that the ratios of bulk cheese are being added to the line in the correct amounts. On the off chance that an order with the wrong ingredients gets caught, (unlikely if it's only a palette or two, usually this only happens if we've run a couple tons of cheese with like, the wrong label on the bag or something,) then it gets dumped back on the line, but then it's getting mixed in with another helping of anti caking powder. The only real quality control that a given order is definitely going to get is a check on the nitrogen content in the bags that is done once an hour, along with a pressure test to make sure they aren't leaking and won't burst when stacked, and the fact that every bag goes through a metal detector, so you won't get any screws or something in your pizza. But as far as the content of the cheese, the only real guarantee is that it's going be mozzarella, and might closely approximate the kind of mozz it actually claims to be on the bag. Then again, this all might only be due to the working conditions at the one factory I lived near. Several years after I stopped working there they had a chemical fire, which resulted in the whole factory being gutted and shut down, (and the company being forced to replace all of the firefighting equipment used to put out the fire, because it was all contaminated with hazardous compounds,) so it's possible that this is not a problem you'll see anymore. However given the general logistics of a cheese factory, and the actual operation of a shred line, I wouldn't be surprised if the conditions are similar across the industry. The upside is that regardless of all of this, the cheese itself was still absolutely delicious, despite whatever blend you actually ended up with.
@@BigBadMogz Yeah I don't know why anyone would do that, so I'm not sure what it would be like to imagine that scenario. Lotsa detail to just imagine out of the fuckin' blue like that, but I guess if someone wants to live my (not best) life they're totally free to do so.
This channel is fantastic. The way you go to the effort of interviewing professionals, experimenting yourself with different examples and then explain it all in a conversational and entertaining way is perfect.
As some say, "anything is a dildo if you are brave enough" and "all mushrooms are edible, some only once". So, I could eat a marshmallow & clay pizza, I just would die an hour later full of disgust.
Lately I've been using oaxaca/quesilo procured at my local Save-a-lot to put atop any pizzas I bake in the oven. I cut some thin horizontal slices and then cut those slices into strip/string cheese-esque shapes. Top on your pizza and it will have a beautiful brown crust when done. Oaxaca is quite similar to mozarella too so it will not clash with the cheese already present. I would recommend this cheese to anyone, at least for topping pizza.
I love how you mix your love of cooking with your actual qualifications in journalism in order to tell us what's the best way to cook stuff. It really makes you stand out from most other cookery channels. Keep it up!
@All Day Son Midwest is a very broad term, but Wisconsin is almost always considered part of the Midwest Google "American Midwest" and Wisconsin is always on the map.
@All Day Son nah, im just pointing out you both are wrong. I know you arent commenting on spelling. I love the fucking midwest. I'm just saying man. I'm drunk as fuck either way right now, so yeah. I can barely walk
The correct answer is: Yes. Personally, I use part-skim low moisture mozzarella as the base cheese on a pizza, add a some gorgonzola and *then* add just a bit of fresh mozzarella on top (not a whole lot to avoid it getting soggy). But then I also occasionally have weird pizzas like a little olive oil, some mozzarella, heavier on the gorgonzola than usual, rosemary and fig jam. No traditional sauce.
These videos become much more entertaining when you remember to check the upper right-hand corner for Adam's awkward nodding head during the interview segments.
Polly-O Headquarters: Employee: Mr, we have another interview request from... CEO: Is it Ragusea again? Employee: yes. CEO: GOD IT'S JUST CHEESE! This is only a joke.
I really appreciate how technical and scientific your videos are, and how you make such a sincere effort to consider any given topic from so many different angles and perspectives, to try to find an objective truth that is layered and nuanced, rather than trying to spin a single narrative to a simplified conclusion. I've watched a lot of cooking channels, because my girlfriend really likes cooking videos and they're something we can watch together, and yours is the first that I genuinely really like and would watch on my own time.
I got a pizza delivered from the pizza place in Denver that was owned by Italians who made their own handmade mozzarella. I had never tasted it fresh like that before. I had a difficult time eating any other pizza in America for a long while after that. That fresh mozzarella was the most amazing thing ever on a pizza.
From my own personal experience: rinse the pre-shredded stuff in cold water 2 times and squeeze it dry with some paper towels (or, if you fancy, a cheesecloth). Has worked perfectly for me!
By the end of this I almost expected Adam to get a cow and make his own cheese. One of the advantages of living in a tiny country like Fiji is the lack of choices. I'm pretty sure that my supermarkets are currently out of Mozzarella cheese and when they do stock it, its one kind, one brand. No choices so I can at times make either cheddar cheese pizza which sucks or a cheap industrial mozzarella cheese that does the job. I have no other pizza to compare my homemade pizza's to so in my opinion, I've had the best pizza I've ever eaten. It's enough for me!
one time my dad's highschool teacher in Wisconsin went to France and asked for their best cheese to share with his class that said he was lucky because they just got a shipment in from Wisconsin
Manufacturer: no, Adam I don't want to tell you our recipes Adam: Ok, well how About taking an advert on my UA-cam channel, did you see that great Target video?
He can. They definitely still make Galbani Whole Milk low moisture string cheese. I just bought a package today. It's the exact cheese he mentioned is his favorite. Maybe The company doesn't distribute to Publix. I bought mine atca Market Basket. He can't get it easily, but they definitely still make it.
I've actually had a bit of success with the pre-shredded stuff by just rinsing it well in water, then draining it off and patting it dry. It's probably not really much faster or time saving as just shredding the low moisture stuff but it's a good method if all you have is pre-shredded.
I was able to find Galbani whole milk low-moisture cheese both in sticks and in whole form out here in Seattle (although the stick form is much easier to find). I started using it and I don't think I will ever go back to part-skim mozzarella on my pizzas again! It's also just tasty by itself.
Also in Italy low moisture mozzarella is used, in Naples, even though all pizzeria write mozzarella on the menu they actually use provola(not provolon cheese) provola is just slightly aged mozzarella
It's almost a year since this video was made - I watched it first a few days ago - and Galbani must have heard you. I saw their whole milk low moisture mozzarella in a 16 oz ball in the first store I walked into here in Oakland, California. And it's available online.
I started buying that at the store about a year ago. But it has been disappearing from shelves for the past few months. Only one of the three grocery stores I shop at still has it.
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA Pizza Time meme do the funny.
@@bababooey3579 eh depends on what franchise you go too there are still really good little caesar's stores near me personally i blame the employees or the manager/owner not following the freshness rules also never buy hot n' ready those have most likely been there for a bit if its a slow day edit fixed grammar because it bugged me
Detroit style pizza is my favorite, and Little Caesar's is the only one where I live now. I would love to recreate it at home, thanks for the tip. Also, shout out to a fellow ham!
I like a mix of cheeses. What I use varies depending on what I have, such as Parmesan, Pecorino-Romano, the type of mozzarella, Asagio, Fontina, Raclette.
"There's lots of options" Unfortunately, in the small Japanese town where I live, all the supermarkets only sell pre-grated bags of... something... I don't even know if it's actually mozzarella (although that's what it seems like). Doesn't melt well, tastes a bit bland, but, to their credit, it doesn't actually have all that much anti-caking agent. The cheese actually clumps up as it's coming out of the bag - something totally uncharacteristic for Japan, where the appearance of foods are so important that slightly misshapen fruits, veg, and fish are just disposed of.
Alot of stores that have low turnover on cheese get this stuff that's like _ultra_ low moisture, I've heard that it was already low moisture and then they grate it which allows more mositure to evaporate but yeah, it's almost like plastic and takes forever to go bad if it's refrigerated. It doesnt help that sometimes they keep the fat content down, which makes the cheese feel dryer (little tiny droples of fat are what makes some cheese so gooey and melty). The only downside is the stuff sometimes is so low moisture that I've seen it go from "solid" to "starting to melt" to "why isnt it melting?" to "burnt" in almost no time. My family and I call it "cheesy plastic".
I have a cheese like that, i think it does have some anti caking agents, but its pretty crumbly I tried making scrambled eggs with it and it barely melted
I literally have a bag of those string cheeses in my fridge right now. They said "NEW" on the label. Definitely says whole milk low moisture. And I see them on the product page on galbani's website. They're back maybe? Found em in a safeway.
@TechNickL The biggest chain store here in Switzerland (only exists here and in Turkey for some reason) stopped selling a product a couple of months ago and introduced a kind of replacement some weeks later. The old product can still be bought in some other areas in the country maybe an hour or an hour and a half away from here by train, still well within the same language region. Most people here would probably say that what products that store offers depends solely on the size of the specific store but apparently that's not the case. I have no idea what the reason behind that could be.
I use fresh mozz for my homemade pan pizza and it works great, because I force it though the cheese grater even though it smashes and crumbles like you said. The extra surface area compared to big slices helps the moisture evaporate as it melts. You get the better fresh mozz taste without getting floppy wet pizza. 👍 perhaps try using your potato ricer instead of smooshing it through a grater by hand like I do. Lol I think it would work well but I don't have one.
You can buy the bigger portion and just freeze what you’re not using. My favorite pizza Shoppe growing up used 1/2 Mozzarella and 1/2 imported provolone. The combo of flavor and texture was great.
I worked in a pizza restaurant in my hometown of Va Beach. At that restaurant we used a combination of two parts mozzarella to one part white cheddar. We always shredded the cheese and gently mixed it together by hand. This to me is as close to New York style pizza as you can get without going all the way there. Ironically enough the restaurant was owned by a Greek family, but it was damn good.
@@mansgottaeat8879 it would make a little bit of grease but not much more than you would normally see on a good New York style pizza and besides fat means flavor 😋
This video was so helpful to me!! I’ve been struggling with this since I started making my own homemade pizza. I found the Walmart fresh mozzarella slices work best for me.
@@Faustvonholle True, but note I mentioned at the beginning the possibility of a viable mozzarella-based blend. I used some provolone for years until I figured out my mozz was bland because I was getting the part-skim kind.
@@aragusea I feel that the main reason the Provel works so well with STL style is how thin the crust is. The thin, crisp crust mixed with how soft provel is works well on a texture level. Not sure why, but mozz feels off on STL style in general though. It's good, don't get me wrong, but it feels like something is missing. To be entirely fair, this is certainly at least partially due to a sort of nostalgia. Outside of STL style, mozz is absolutely the way to go.
The trick I have found is to mix them, use maybe 1/3 fresh and 2/3 part skim low moisture, the fresh gives you the fat and consistency, and the part skim keeps it from getting too wet.
Grande is our absolute favorite brand of low-moisture mozzarella. No cellulose and no fillers of any kind. The challenge is they don't produce consumer-sized packages so consumers have to find a deli that carries it. We're fortunate that our local pizzeria only uses Grande and we have a local deli that carries it.
Growing up in Brooklyn, my favorite pizzeria used a 50/50 blend of whole (grande) and part skim (polly-o) milk mozz on their pizza (whole milk mozz everywhere else, like heroes). When I found a place in my current small town in North Carolina that used the same 50/50 blend I knew in one bite and they earned my eternal loyalty.
I know I'm way late here, but I only just found this channel. Adam, you have the same kind of voice, demeanor, and overall feel/vibe as Alton Brown did in Good Eats, and I appreciate that. Love the videos so far, and I look forward to more!
UA-cam has suggested some of your videos to me and I've been watching them. Something I think is really amazing is that you often incorporate local restaurants & colleges in Macon, GA. And from what I can tell, for you, it's not a gimmick, you actually care about the local businesses in your area. As someone from upstate SC, I really love seeing the lesser-known Southern cities being put on the map. While it's great to travel the country to learn these things through experience, so many people can't do so financially. So it's really great you take advantage of the local resources in your area. People need to know it's okay to learn & grow in their own area.
i like to use mozzarella pearls for my pizza which you can in the fancy cheese section of your supermarket. they're easy to use as it's already in bite size pieces and because of the size melt and cook really well while the pizza bakes. i also feel like the fancy cheese section gets more attention so the product is fresher.
I've come to love a blend of full fat mozzarella, fontina cheese, and provolone! It is awesome by itself (as cheese pizza), but also compliments the meatier pizzas out there!!
Adam: Wants newyork style pizza. Reads research papers. Contacts experts. Personally creates all different variants side by side. Has tried every single type of cheese in his local store. Me, eating Dominoes style pizza with bacon, pepperoni, pineapple, onion and pickled jalapenos: _fascinating._
Hey, Adam! Thanks for this. I'm in DC (for now), but originally from NYC, so you have warmed my heart almost as much as good pizza. Gonna try it your way tomorrow. Just wanted to let you know that I found GALBANI WHOLE MILK LOW MOISTURE STRING CHEESE in my local Harris Teeter. SO, at least I can assure you that they still make it. Happy to assist you in getting it!
I use a blend of whole milk low moisture mozz and mild cheddar. Both pre shredded. I intentionally try to make it a bit burnt on top because i like the crisp it can give. Makes for a damn good pizza, especially when topped with pepporni, also put directly on top to make them crispy. When made with a softer, thicker, almost fluffy crust it's really tasty. The crisp comes from the cheese, not the crust.
The community's favorite pizzaria in our area when I was growing up (in the 70s and 80s) used provalone, instead of mozzarella. I think it was a chain restaurant, though, and not independently owned. In my region of the country, independently owned mexican food restaurants are really where it's at.
I happened to find Dragone Low Moisture Mozzarella in a block at my supermarket. It was full fat, as they had part skim right next to it. It was tasty but definitely cooked a bit strange. It didn't seem to melt together into one sheet of cheese. Hard to explain but almost like it was still separate shred pieces even though it was cooked. Surprisingly it actually reminded me of Santarpio's Pizza in East Boston; they are known as one of the best in the USA and that cheese texture was very similar.
As a Kerry woman, John Lucey's accent has had me guessing the entire video where exactly he's from. It's like he was literally born on top of the border.
On top of the border? Does that mean Northern Ireland? I don't know where he was born, but I know he went to school in Cork. He also has a ton of Midwestern U.S. in his accent - what they call the "Northern Cities Vowel Shift" en.wikipedia.org/wiki/Inland_Northern_American_English
@@aragusea Ah, that's it; there was something in his vowels that made me think of Northern Ireland, hence the border comment; the Northerners put a lot of emphasis on their vowels almost at the expense of consonants, to the point where some people jokingly refer to Northern Ireland as 'Norn Iron'.
here in argentina we have the best cheap greasy mozzarella. its called Barraza. Its so greasy and salty and amazing tasting. It's like a super soft provolone.
big fan of the show. Since you mentioned Georgia, I'd love to see some Georgia known recipes. Region specific kind of foods if you happen to know of any, or ones that you like!
I've actually found galbani full fat low moisture cheese (both pre-shredded and in sticks) at a grocery store in my hometown. But I haven't been able to find it anywhere else. The nice thing about the galbani that's pre-shredded is it doesn't have that cake-y anticoagulant. You can literally feel the difference.
50+ years making pizza. It’s not true. In the DC area Joe’s pizza had many locations and they were good. I asked him and he said low moisture part skim is what he used. The key is a hot oven. It solves all the problems. I cook at 550 F and I am around 6 minutes. You can spray water on the pizza to slow down the cheese and you can put the pizza below the stone (on a lower rack to accelerate the browning of the crust). Back in the day I would bake at 425 on a sheet pan and then go directly on the oven rack. Cook it naked when it developed structure. Another trick if the cheese is browning is to use the pizza cutter to gently roll the cheese back in contact with the sauce. Brown is good. Black is bad. The temperature makes all the difference. All the rest is bullshit.
FINALLY!! That explains it why there is a grease on NY pizza. I grew up there. I noticed the lack of oil floating on the cheese when I moved away to the south. When you develop a taste for something there is nothing better. I like the grease. I always thought it was just olive oil on the pizza. I have been making my own pizza here in the midwest and I can't get it to taste like NY pizza with the part skim cheese. I lived for 15 years not too far from you on St Simons Island GA. Your lack of an accent says you aren't a native Georgian. Good video!!!!
honestly I like my cheese a little burnt, I like my crust extra crispy, I like that slight crunch of a pepperoni that's starting to curl up at the edge. just because something is a little burnt doesn't mean it's bad.
I love Polly-O! It’s probably my favorite brand of mozzarella. I rarely use it for pizza (I generally just don’t cook homemade pizza at all), but I love using it for pasta!
I tried emmentaler(swiss cheese) and it became my go-to pizza cheese. Good stringy melted texture similar to mozzarella but it actually got some cheesy taste.
@@Marco-1997 I dunno. Friend of mine has it's usual: Ham, Double Cheese. And yes, Emmentaler. He fondly calls it his 'Käsematte' (cheese mat; not to be confused with a Kasematte which would be a casemate. And a lot crunchier)
If you like Emmentaler on your pizza you might like Appenzeller too. Its also a Swiss cheese but has a lot more herbs in it than Emmentaler. I prefer a 3 parts Mozzarella 1 part Appenzeller mix for pizzas.
Shoutout to Adam’s family for eating 47 different cheese pizzas at different fat and moisture ratios
LOL
I think this is why he does his fish and cauliflower rice pot thing lol
Pizza's pizza.
"Lauren listen I just gotta make 12 pizzas this week I'm sorry i promise my next video is about broccoli"
sadly, most of them are probably on the trash, as he has said in other video.
gotta love that thumbnail: whats better for pizza? marshmallows or bathroom floor tiles?
Lol
Looks more like tofu
Mmm yes totally an original comment
Epic comment
THATS EXACTLY WHAT I WAS THINKING
The image of Adam borderline harrassing a cheese company asking them "where is the cheese?" (Paraphrasing here) honestly makes me chuckle
"WHERE'S THE CHEESE, GALBANI?!" *thrusts CEO's head back down into toilet*
thank you for your honesty
@@freddychopin "It's in there somewhere; let me take another look"
@@abdel4455 roflmao, made my day, thank you
@@freddychopin Haha I figured you'd be glad to see the reference noticed
"What's the best cheese for pizza?"
Thumbnail: *Marshmallow or Tofu?*
Need that soy protein
Nah marshmallow or slab of butter
I was guessing one of them was provel
Filza 431 a blue LEGO, Hell no, that is what happened to ....
Tofu? Why not?...
**RUNNING IN THE 90S intensifies**
cheese is for the weaklings, i use directly milk on my pizza.
I prefer the original form. Beef.
Sorley Walker i use pure light energy from remnants of the big bang
I prefer to simply consume heat energy.
I eat raw flour, raw milk, and raw tomatoes to let my stomach make the pizza.
grug eat rock
A normal person: "Ah damn they don't sell my favourite product anymore lets write them an email I will never get an answer to and go on..."
Adam: *_"GiVE mE An iNteRviEW GalBaNi, WHY DID YOU DO THIS!!!!"_*
Pretty admirable, man wants his stuff
I guess that's why he has a successful youtube channel and the rest of us just watch it
Galbani is the worst cheese company here in Italy
@@EqualsDeath I doubt that Galbani's US products have been anywhere near Italy.
@@rickrussell yeap, they are even worse outside of italt
That thumbnail just made me think you were gonna try and convince me that both marshmallows and butter were the best cheese for pizza.
Marshmallow or Smooth quartz slab
Nah the butter looks more like pig fat
Ha!! 🤗
@@dodo4729 or like a frozen slab of shortening
@@xvstar_ i see you're a minecraft player lmao
If you're in a pinch, you can rinse shredded mozz under cold water to remove the starch. Just dry it with paper towels and it works just fine.
Will try that. Is it a quick rinse or a thorough one?
@@BrownNomura more likely just a quick one
@@BrownNomura I just put however much cheese I think I need into a bowl, fill it with cold water, toss the cheese around with my hand and drain the water off. I only need to do it once or twice to get most of the anti caking crap off of it.
Seems like that should work but I wonder how much of the anti-caking agent might be inside of the shreds of cheese too.
spy crab
Speaking as someone who worked on the shred line at a mozzarella factory, I can tell you that, at least for shredded cheese, quality control can be basically non-existent. The initial production of the cheese is much better controlled, but after the initial batch of cheese is grown it gets packaged in brine and sits on a shelf in a refrigerated warehouse, with like, a half ton of cheese vacuum sealed in 24lbs bags, until it's properly aged. When it goes to the shed line, you'll just have a couple of palettes deposited on the floor in a refrigerated room with a conveyor belt and some minimum wage laborers who cut the bags open and throw bricks of cheese onto the line.
From here it gets cubed, then shredded, then goes through a tumbler where anti caking powder and any preshredded cheese that was mislabeled or for any number of other reasons needs to be added are then mixed in, then brought up an incline and dumped on a spinning cone, which for whatever is called "the eagle," which distributes the cheese into chutes of plastic roll which are weighed and then heat sealed and cut into the appropriately sized bags, usually 5lbs (as most of the cheese is sold to industrial use, rather than groceries.) Any given order is *supposed* to call for specific milk fat and moisture ratings, along with any additional cheese for custom blends (usually provolone, sometimes cheddar,) but in practice, whatever is in the back room is what goes on the line.
That means blends may be missing the additional cheese, or have the wrong kind altogether; frequently the right milk fat will be on the line, but the wrong moisture, or we won't have enough of the type the recipe calls for so we cut it with something else (or we just throw in something else that we're trying to get rid of, just too get rid of it,) even if the exactly correct cheese is going on the line, it's still usually a blend, and there's very little monitoring to ensure that the ratios of bulk cheese are being added to the line in the correct amounts. On the off chance that an order with the wrong ingredients gets caught, (unlikely if it's only a palette or two, usually this only happens if we've run a couple tons of cheese with like, the wrong label on the bag or something,) then it gets dumped back on the line, but then it's getting mixed in with another helping of anti caking powder.
The only real quality control that a given order is definitely going to get is a check on the nitrogen content in the bags that is done once an hour, along with a pressure test to make sure they aren't leaking and won't burst when stacked, and the fact that every bag goes through a metal detector, so you won't get any screws or something in your pizza. But as far as the content of the cheese, the only real guarantee is that it's going be mozzarella, and might closely approximate the kind of mozz it actually claims to be on the bag.
Then again, this all might only be due to the working conditions at the one factory I lived near. Several years after I stopped working there they had a chemical fire, which resulted in the whole factory being gutted and shut down, (and the company being forced to replace all of the firefighting equipment used to put out the fire, because it was all contaminated with hazardous compounds,) so it's possible that this is not a problem you'll see anymore. However given the general logistics of a cheese factory, and the actual operation of a shred line, I wouldn't be surprised if the conditions are similar across the industry.
The upside is that regardless of all of this, the cheese itself was still absolutely delicious, despite whatever blend you actually ended up with.
Imagine copy and pasting this from online and acting like you’re not a jobless bum on UA-cam
@@BigBadMogz Yeah I don't know why anyone would do that, so I'm not sure what it would be like to imagine that scenario. Lotsa detail to just imagine out of the fuckin' blue like that, but I guess if someone wants to live my (not best) life they're totally free to do so.
@@BigBadMogz lmao what the hell
@@BigBadMogz are you on crack cocaine?
Thanks for taking the time to write up your experience :) I really enjoyed reading it!
Adam: best cheese for pizza
Thumbnail: *shows marshmallows and butter*
ik dude that got me trippin
You're saying marshmallow ain't the best cheese for pizzas?
@@nafreal yeah ikr, ttv Kagzyy is weird
æ
My brain: fresh mozzarella
My eyes: *M A R S H M A L L O W*
Real Adam fans already expected him to whip out the low moisture cheese sticks 😂
That thing
Η Ελλάδα βλεπει και επισημα ανταμ ραγκυσεα
I expected him to put cheese on the pizza stone, not the pizza.
Adam is nothing more than a liar and a fraud, I regularly get whole milk low moisture mozz in Macon at a regular grocery store
@@AIexRAwesome good for you, unfortunately adam dosent appear have access to the same store you go to
This channel is fantastic. The way you go to the effort of interviewing professionals, experimenting yourself with different examples and then explain it all in a conversational and entertaining way is perfect.
The age old question. Marshmellows or modeling clay.
Your profile pic makes your comment 10 times better
With enough effort, both.
As some say, "anything is a dildo if you are brave enough" and "all mushrooms are edible, some only once". So, I could eat a marshmallow & clay pizza, I just would die an hour later full of disgust.
5uperM let’s talk about that
@@noob5096YT good on ya mate
5:34 that is not the best name for a food brand
HAHAHAHAHAHA
It could be worse, at least you don't have a game accessory company called STD
Facts
Not as bad as Bimbo-brand bread
@@PurpleStarryGalaxy Ever heard a brand called 'AYDS'?
Lately I've been using oaxaca/quesilo procured at my local Save-a-lot to put atop any pizzas I bake in the oven. I cut some thin horizontal slices and then cut those slices into strip/string cheese-esque shapes. Top on your pizza and it will have a beautiful brown crust when done. Oaxaca is quite similar to mozarella too so it will not clash with the cheese already present. I would recommend this cheese to anyone, at least for topping pizza.
This is peak civilization: We have people whose job it is to be experts on cheese
I think that means civilization peaked about 5000 years ago. I'm not disagreeing, just added some info.
Cheesemaker is a really old profession
We even have expert on chicken nugget
@@matturner6890 Cheesemakers are basically mortal gods
@@rometimed1382 all hail our lord and saviour, Cheesus Christ.
I love how you mix your love of cooking with your actual qualifications in journalism in order to tell us what's the best way to cook stuff. It really makes you stand out from most other cookery channels. Keep it up!
adam on the video call looks like hes trying his absolute hardest to look like hes paying attention as much as he can
"Talking to an irish man living in american midwest about italian cheese"
*Mr. Worldwide*
its not mid west or mid - west, its midwest.
*imma just silently back away*
@All Day Son Midwest is a very broad term, but Wisconsin is almost always considered part of the Midwest Google "American Midwest" and Wisconsin is always on the map.
@All Day Son nah, im just pointing out you both are wrong. I know you arent commenting on spelling. I love the fucking midwest. I'm just saying man. I'm drunk as fuck either way right now, so yeah. I can barely walk
@All Day Son And by the way, Wisconsin is in the midwest.
I preffer to season the grass which cows are eating, so when they will produce milk that milk is gonna make aromatic mozzarela
Why I season my grass and not my meat
Why i season the atoms around my steak instead of my steak
Why i season quarks and gluons so when big bang happens and genesis of world happens, every ingredient will taste better
Actually the cow's diet does have an influence on the flavour of the cheese. Not through "seasoning" it though :D
ranzschwein42 ofc man i know it has but i made little joke
The correct answer is: Yes.
Personally, I use part-skim low moisture mozzarella as the base cheese on a pizza, add a some gorgonzola and *then* add just a bit of fresh mozzarella on top (not a whole lot to avoid it getting soggy).
But then I also occasionally have weird pizzas like a little olive oil, some mozzarella, heavier on the gorgonzola than usual, rosemary and fig jam. No traditional sauce.
i like it this way i did that for years 😊
These videos become much more entertaining when you remember to check the upper right-hand corner for Adam's awkward nodding head during the interview segments.
Omg I never even noticed that was there
I was JUST laughing about that lol. He looks so concerned
Lol it’s probs just his way of conveying he’s really listening to the interviewee and showing interest
Polly-O Headquarters:
Employee: Mr, we have another interview request from...
CEO: Is it Ragusea again?
Employee: yes.
CEO: GOD IT'S JUST CHEESE!
This is only a joke.
Huzzah ! 😂
hmmmmmmmm your pfp
Ragusea Shawshank paraphrase: From now on, Ill write two emails a week instead of just one
Employe:so then why are we lying to customers about what the “pizza cheese” is
CEO:you’re fired
Haha comment of the year.
Adams research and the effort he puts into his videos makes him the best at what he does
I really appreciate how technical and scientific your videos are, and how you make such a sincere effort to consider any given topic from so many different angles and perspectives, to try to find an objective truth that is layered and nuanced, rather than trying to spin a single narrative to a simplified conclusion. I've watched a lot of cooking channels, because my girlfriend really likes cooking videos and they're something we can watch together, and yours is the first that I genuinely really like and would watch on my own time.
Best cheese for pizza in the thumbnail: MARSHMALLOW VS. MARSHMALLOW
lol ikr
I see marshmallow vs butter
Ritu Parikh I was just gonna comment this lmao
I saw marshmallow vs mattress lmao
I got a pizza delivered from the pizza place in Denver that was owned by Italians who made their own handmade mozzarella. I had never tasted it fresh like that before. I had a difficult time eating any other pizza in America for a long while after that. That fresh mozzarella was the most amazing thing ever on a pizza.
The left one looks like a marshmallow
True. I’ll take mozzarella over marshmallows any day though
toad, s'mores pizza has a Graham cracker crust, chocolate sauce, and marshmallow "cheese"
Mozze mello
WasabiLover literally that’s what I thought. I was like a sweet pizza?
Rich M23k The other one kinda looks like a bar of soap
From my own personal experience: rinse the pre-shredded stuff in cold water 2 times and squeeze it dry with some paper towels (or, if you fancy, a cheesecloth). Has worked perfectly for me!
L M1 that’s smart!
Wow! What a fantastic tip! Thank you so much!
I have put the shredded cheese in a strainer and shook the filler off. Worked okay but ice cold water and cheesecloth is the best way.
Bro, you are a GENIUS, I hope Adam tests out your idea soon.
Why would you buy pre-shredded then? Isn't the appeal that you skip preparing the cheese
By the end of this I almost expected Adam to get a cow and make his own cheese.
One of the advantages of living in a tiny country like Fiji is the lack of choices. I'm pretty sure that my supermarkets are currently out of Mozzarella cheese and when they do stock it, its one kind, one brand. No choices so I can at times make either cheddar cheese pizza which sucks or a cheap industrial mozzarella cheese that does the job. I have no other pizza to compare my homemade pizza's to so in my opinion, I've had the best pizza I've ever eaten. It's enough for me!
The one thing I did learn was that pizza restaurants and makers have a special pizza forum that looks like it was made in 2009 and kept that way 😂
Adam the type of dude to interview a thermonuclear engineer to find out how microwaves affect food
I think he did that in one video. Or something similar. It was about warmed plates
Ayyyooo Mistry gang
Eat your cereal
Giselle B yeah he did do that
eat your cereal
one time my dad's highschool teacher in Wisconsin went to France and asked for their best cheese to share with his class that said he was lucky because they just got a shipment in from Wisconsin
I can imagine cheese manufacturers receiving a call from : "Adam Ragusea"
Manufacturers : Oh, not this guy again.
Manufacturer: no, Adam I don't want to tell you our recipes
Adam: Ok, well how About taking an advert on my UA-cam channel, did you see that great Target video?
I'm actually heartbroken that Adam can no longer make his signature pie with the string cheese 😓😓😓
Alex Moino Joseph Joestar
He can. They definitely still make Galbani Whole Milk low moisture string cheese. I just bought a package today. It's the exact cheese he mentioned is his favorite. Maybe The company doesn't distribute to Publix. I bought mine atca Market Basket. He can't get it easily, but they definitely still make it.
@ his pfp is Joseph Joestar
Frigo Cheese heads makes a whole milk low moisture string cheese. Just happened to see it and it can also be found in walmart
@@zormyyy2327 OOHHH MAH GAAAD
I've actually had a bit of success with the pre-shredded stuff by just rinsing it well in water, then draining it off and patting it dry. It's probably not really much faster or time saving as just shredding the low moisture stuff but it's a good method if all you have is pre-shredded.
Me: this guy doesn't seem that Irish
Dr: laarge
OK yeah he is
edit: 6:55
He sounded Scandinavian to me. Lol
He sounds very very Irish , he said Peeeyge instead of page.
please stop saying "motz", my italian mother is worried.
He is saying "mozz", so should be forgiven. ;)))
I’d say it’s fine he doesn’t want the mozzarella monster to appear in his room if he says mozzarella three times
@@StrangerHappened there is clearly a T noise in his pronunciation
@@zain6008 Indeed, at least it is not a "Z".
explain please i am confused
I was able to find Galbani whole milk low-moisture cheese both in sticks and in whole form out here in Seattle (although the stick form is much easier to find). I started using it and I don't think I will ever go back to part-skim mozzarella on my pizzas again! It's also just tasty by itself.
Also in Italy low moisture mozzarella is used, in Naples, even though all pizzeria write mozzarella on the menu they actually use provola(not provolon cheese) provola is just slightly aged mozzarella
Would love to try that. Thanks for the info.
"What's the best cheese for pizza?"
Thumbnail: Marshmallow or mattress
@Samil Mahat the joke flew over your head
Not wooooshing you
Yeah I saw that comment too
@Samil Mahat let me tell you something, if nobody gets the joke except you it's either stupid or too superior
@@zero-one2585 using woooosh here isn't correct, you could have just said no shit sherlock
I thought it was marshmallow and a beauty blender
It's almost a year since this video was made - I watched it first a few days ago - and Galbani must have heard you. I saw their whole milk low moisture mozzarella in a 16 oz ball in the first store I walked into here in Oakland, California. And it's available online.
I started buying that at the store about a year ago. But it has been disappearing from shelves for the past few months. Only one of the three grocery stores I shop at still has it.
Peter Parker: _"Pizza Time"_
That's like the 9th time I see your account
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
Pizza Time meme do the funny.
I'm not paying for those
Just A Dio Who's A Hero For Fun “haha unoriginal “
😰
In college, I worked at a Little Caesar's. It was a half and half mix of mozzarella and Munster, and it was really freaking tasty.
Used to be so good, now it's barely edible.
@@bababooey3579 eh depends on what franchise you go too there are still really good little caesar's stores near me personally i blame the employees or the manager/owner not following the freshness rules also never buy hot n' ready those have most likely been there for a bit if its a slow day
edit fixed grammar because it bugged me
Detroit style pizza is my favorite, and Little Caesar's is the only one where I live now. I would love to recreate it at home, thanks for the tip.
Also, shout out to a fellow ham!
@@KJ4EZJ 73!
Little Caesar's is my hero!
I like a mix of cheeses. What I use varies depending on what I have, such as Parmesan, Pecorino-Romano, the type of mozzarella, Asagio, Fontina, Raclette.
"There's lots of options"
Unfortunately, in the small Japanese town where I live, all the supermarkets only sell pre-grated bags of... something... I don't even know if it's actually mozzarella (although that's what it seems like). Doesn't melt well, tastes a bit bland, but, to their credit, it doesn't actually have all that much anti-caking agent. The cheese actually clumps up as it's coming out of the bag - something totally uncharacteristic for Japan, where the appearance of foods are so important that slightly misshapen fruits, veg, and fish are just disposed of.
Alot of stores that have low turnover on cheese get this stuff that's like _ultra_ low moisture, I've heard that it was already low moisture and then they grate it which allows more mositure to evaporate but yeah, it's almost like plastic and takes forever to go bad if it's refrigerated. It doesnt help that sometimes they keep the fat content down, which makes the cheese feel dryer (little tiny droples of fat are what makes some cheese so gooey and melty). The only downside is the stuff sometimes is so low moisture that I've seen it go from "solid" to "starting to melt" to "why isnt it melting?" to "burnt" in almost no time. My family and I call it "cheesy plastic".
Do they still use mayonnaise in their pizza? Maybe that's why using full fat mayo is a no go.
I have a cheese like that, i think it does have some anti caking agents, but its pretty crumbly
I tried making scrambled eggs with it and it barely melted
Shit sounds like Japan wastes a lot of perfectly good
@@lemonke3774 it's not just Japan, it happens all the time in 1st world countries.
I literally have a bag of those string cheeses in my fridge right now. They said "NEW" on the label. Definitely says whole milk low moisture. And I see them on the product page on galbani's website. They're back maybe? Found em in a safeway.
Found them today at Costco in Los Angeles.
Found some at a Fred Meyers in Seattle!
They might have just stopped being sent to Macon?
It looks like they may have just stopped selling them at Publix for some reason.
@TechNickL The biggest chain store here in Switzerland (only exists here and in Turkey for some reason) stopped selling a product a couple of months ago and introduced a kind of replacement some weeks later. The old product can still be bought in some other areas in the country maybe an hour or an hour and a half away from here by train, still well within the same language region. Most people here would probably say that what products that store offers depends solely on the size of the specific store but apparently that's not the case. I have no idea what the reason behind that could be.
I use fresh mozz for my homemade pan pizza and it works great, because I force it though the cheese grater even though it smashes and crumbles like you said. The extra surface area compared to big slices helps the moisture evaporate as it melts. You get the better fresh mozz taste without getting floppy wet pizza. 👍 perhaps try using your potato ricer instead of smooshing it through a grater by hand like I do. Lol I think it would work well but I don't have one.
I actually prefer to season the wheat before they turn it into flour
thats so funny and original im laughing so much this is me laughing at your joke. hahahahahahaha
Seasoning the flour doesn’t sound too bad
@@lukasyee2296 that's how it's done dry stuff then wet
😂😂😂🤣🤣🤣👍👍👍
@@notjonah324 Thank you, damn this shit is repetitive
8:51 Karen Ragusea
Álvaro Banegas not to be rude but the outfit looks like a karen outfit as well😂😅
Oh Adam, you have such a good narrator voice. I always draw while listening to your videos and I love how seamlessly your videos are edited
You sound like you have a crush on Adam
You can buy the bigger portion and just freeze what you’re not using. My favorite pizza Shoppe growing up used 1/2 Mozzarella and 1/2 imported provolone. The combo of flavor and texture was great.
I worked in a pizza restaurant in my hometown of Va Beach. At that restaurant we used a combination of two parts mozzarella to one part white cheddar. We always shredded the cheese and gently mixed it together by hand. This to me is as close to New York style pizza as you can get without going all the way there. Ironically enough the restaurant was owned by a Greek family, but it was damn good.
1 year late but wouldn't the cheddar cause lots of grease issues while cooking? or i don't know i guess it can't be much more fatty than whole mozz
@@mansgottaeat8879 it would make a little bit of grease but not much more than you would normally see on a good New York style pizza and besides fat means flavor 😋
This video was so helpful to me!! I’ve been struggling with this since I started making my own homemade pizza. I found the Walmart fresh mozzarella slices work best for me.
"Mozz is the best cheese" The entire Saint Louis region is currently on their way with pitchforks
Provel cheese for life
Mozz/provolone blend gang chiming in. Best of both worlds.
Fair.
@@Faustvonholle True, but note I mentioned at the beginning the possibility of a viable mozzarella-based blend. I used some provolone for years until I figured out my mozz was bland because I was getting the part-skim kind.
@@aragusea I feel that the main reason the Provel works so well with STL style is how thin the crust is. The thin, crisp crust mixed with how soft provel is works well on a texture level.
Not sure why, but mozz feels off on STL style in general though. It's good, don't get me wrong, but it feels like something is missing. To be entirely fair, this is certainly at least partially due to a sort of nostalgia. Outside of STL style, mozz is absolutely the way to go.
The trick I have found is to mix them, use maybe 1/3 fresh and 2/3 part skim low moisture, the fresh gives you the fat and consistency, and the part skim keeps it from getting too wet.
Grande is our absolute favorite brand of low-moisture mozzarella. No cellulose and no fillers of any kind. The challenge is they don't produce consumer-sized packages so consumers have to find a deli that carries it. We're fortunate that our local pizzeria only uses Grande and we have a local deli that carries it.
What once started as a simple additional food channel for me to watch has turned into a interesting and fact filled series of videos. Interesting
Growing up in Brooklyn, my favorite pizzeria used a 50/50 blend of whole (grande) and part skim (polly-o) milk mozz on their pizza (whole milk mozz everywhere else, like heroes). When I found a place in my current small town in North Carolina that used the same 50/50 blend I knew in one bite and they earned my eternal loyalty.
I know I'm way late here, but I only just found this channel. Adam, you have the same kind of voice, demeanor, and overall feel/vibe as Alton Brown did in Good Eats, and I appreciate that. Love the videos so far, and I look forward to more!
UA-cam has suggested some of your videos to me and I've been watching them. Something I think is really amazing is that you often incorporate local restaurants & colleges in Macon, GA. And from what I can tell, for you, it's not a gimmick, you actually care about the local businesses in your area. As someone from upstate SC, I really love seeing the lesser-known Southern cities being put on the map. While it's great to travel the country to learn these things through experience, so many people can't do so financially. So it's really great you take advantage of the local resources in your area. People need to know it's okay to learn & grow in their own area.
I mix "1 part low-mozz" with "1 part fresh-mozz". It has nice texture and flavor.
i like to use mozzarella pearls for my pizza which you can in the fancy cheese section of your supermarket. they're easy to use as it's already in bite size pieces and because of the size melt and cook really well while the pizza bakes. i also feel like the fancy cheese section gets more attention so the product is fresher.
I loved the way Adam just seamlessly goes straight in a sponsor or product plug.
I love the style you include the sponsors in your videos. It doesn't seem like you have to do it, unlike other sposored youtubers I watch.
I've come to love a blend of full fat mozzarella, fontina cheese, and provolone! It is awesome by itself (as cheese pizza), but also compliments the meatier pizzas out there!!
Add some baby Swiss and swap smoked provolone for the regular.
I can't be the only one who thought the thumbnail had marshmallows and not cheese
Best cheese is that: "Extra cheese, thanks"
Adam: Wants newyork style pizza. Reads research papers. Contacts experts. Personally creates all different variants side by side. Has tried every single type of cheese in his local store.
Me, eating Dominoes style pizza with bacon, pepperoni, pineapple, onion and pickled jalapenos: _fascinating._
Hey, Adam! Thanks for this. I'm in DC (for now), but originally from NYC, so you have warmed my heart almost as much as good pizza. Gonna try it your way tomorrow. Just wanted to let you know that I found GALBANI WHOLE MILK LOW MOISTURE STRING CHEESE in my local Harris Teeter. SO, at least I can assure you that they still make it. Happy to assist you in getting it!
how'd it go
@@auugh43546 Galbani got to him
@@requiem6465 shit
As someone from Macon Ga born and raised, the last thing I expected to hear him say was he was in Macon Ga. that’s love
I use a blend of whole milk low moisture mozz and mild cheddar. Both pre shredded. I intentionally try to make it a bit burnt on top because i like the crisp it can give. Makes for a damn good pizza, especially when topped with pepporni, also put directly on top to make them crispy. When made with a softer, thicker, almost fluffy crust it's really tasty. The crisp comes from the cheese, not the crust.
hey, I took a class from Dr. Lucey a few semesters ago! great guy 👍
The community's favorite pizzaria in our area when I was growing up (in the 70s and 80s) used provalone, instead of mozzarella. I think it was a chain restaurant, though, and not independently owned. In my region of the country, independently owned mexican food restaurants are really where it's at.
I want you to know that when I want to be better at making food I go straight to your channel for stuff like this
Noone:
Adam Ragusea: M O Z Z
I happened to find Dragone Low Moisture Mozzarella in a block at my supermarket. It was full fat, as they had part skim right next to it. It was tasty but definitely cooked a bit strange. It didn't seem to melt together into one sheet of cheese. Hard to explain but almost like it was still separate shred pieces even though it was cooked. Surprisingly it actually reminded me of Santarpio's Pizza in East Boston; they are known as one of the best in the USA and that cheese texture was very similar.
I like the way you highlight local small businesses in the area in your "lessons" here and many other videos. Thank you
As a Kerry woman, John Lucey's accent has had me guessing the entire video where exactly he's from. It's like he was literally born on top of the border.
On top of the border? Does that mean Northern Ireland? I don't know where he was born, but I know he went to school in Cork. He also has a ton of Midwestern U.S. in his accent - what they call the "Northern Cities Vowel Shift" en.wikipedia.org/wiki/Inland_Northern_American_English
Yeah i wonder if the Midwest in his voice is covering up the specific Irish regionalisms...
@@aragusea Ah, that's it; there was something in his vowels that made me think of Northern Ireland, hence the border comment; the Northerners put a lot of emphasis on their vowels almost at the expense of consonants, to the point where some people jokingly refer to Northern Ireland as 'Norn Iron'.
Yeah his accent like a mix of kerry and America it confusing man
Me an intellectual: uses whatever cheese is already in my fridge
yeah. kraft singles
Wicked Houston ew 😭
Wicked Houston
Why is this so relateable?
here in argentina we have the best cheap greasy mozzarella. its called Barraza. Its so greasy and salty and amazing tasting. It's like a super soft provolone.
big fan of the show. Since you mentioned Georgia, I'd love to see some Georgia known recipes. Region specific kind of foods if you happen to know of any, or ones that you like!
12:12 the shadow demon child in the background is giving me the creeps
Caught me by surprise. Thought I saw a ghost.
d e m o n c h i l d
That’s his kid, you monster
@@surrk1057 We're joking but the lighting does make it seem eerie.
holy shit
I've actually found galbani full fat low moisture cheese (both pre-shredded and in sticks) at a grocery store in my hometown. But I haven't been able to find it anywhere else. The nice thing about the galbani that's pre-shredded is it doesn't have that cake-y anticoagulant. You can literally feel the difference.
...Ah.
So that's what Chef John said about 'do not use pre-grated cheese, or we can't be friends'. Or something like that.
50+ years making pizza. It’s not true.
In the DC area Joe’s pizza had many locations and they were good. I asked him and he said low moisture part skim is what he used.
The key is a hot oven. It solves all the problems. I cook at 550 F and I am around 6 minutes.
You can spray water on the pizza to slow down the cheese and you can put the pizza below the stone (on a lower rack to accelerate the browning of the crust).
Back in the day I would bake at 425 on a sheet pan and then go directly on the oven rack. Cook it naked when it developed structure.
Another trick if the cheese is browning is to use the pizza cutter to gently roll the cheese back in contact with the sauce. Brown is good. Black is bad.
The temperature makes all the difference. All the rest is bullshit.
As an italian,my heart sank when you pressed on the fresh mozz to get rid of moisture
As somebody who isn't Italian, who gives a shit?
@@johnjcb1 You can use the whey for other things, waste not want not.
Also, I like a good soppy pizza.
Niccolò non sei l’unico
as a wisconsinite i’ve noticed most out of staters say wis-consin instead of wi-sconsin like we do. adam surpasses us all and just says wizz-consin
My brain: That is cheese
My eyes: MARSHMALLOW
I always find myself watching really mouthwatering cooking videos when I am on a diet. Am I alone in this?
Nooooooo
FINALLY!! That explains it why there is a grease on NY pizza. I grew up there. I noticed the lack of oil floating on the cheese when I moved away to the south. When you develop a taste for something there is nothing better. I like the grease. I always thought it was just olive oil on the pizza. I have been making my own pizza here in the midwest and I can't get it to taste like NY pizza with the part skim cheese.
I lived for 15 years not too far from you on St Simons Island GA. Your lack of an accent says you aren't a native Georgian. Good video!!!!
2:02 and I thought to myself, "that looks pretty good"...
honestly I like my cheese a little burnt, I like my crust extra crispy, I like that slight crunch of a pepperoni that's starting to curl up at the edge. just because something is a little burnt doesn't mean it's bad.
I swear you have a video for every food related question I’ve ever asked myself.
I love Polly-O! It’s probably my favorite brand of mozzarella. I rarely use it for pizza (I generally just don’t cook homemade pizza at all), but I love using it for pasta!
Tbh the "burnt" pie looked the best IMO.
Weird flex
2:15 have you considered maybe thats why you can cook the dough first somewhat then bake toppings lower and for longer? To let water evaporate?
I tried emmentaler(swiss cheese) and it became my go-to pizza cheese. Good stringy melted texture similar to mozzarella but it actually got some cheesy taste.
Same
Emmental is good only for people who don't know real mozzarella
God forgive them for their sins
@@Marco-1997 I dunno. Friend of mine has it's usual: Ham, Double Cheese. And yes, Emmentaler. He fondly calls it his 'Käsematte' (cheese mat; not to be confused with a Kasematte which would be a casemate. And a lot crunchier)
If you like Emmentaler on your pizza you might like Appenzeller too. Its also a Swiss cheese but has a lot more herbs in it than Emmentaler. I prefer a 3 parts Mozzarella 1 part Appenzeller mix for pizzas.
That jacket be lookin dapper, where can i find it?
Carrot the store
I'm apparently the last person on earth who shops at the gap.
It is absolutely terrible
I work at Imo's in St. Louis and we use provel on pizza. It's a local phenomenon but quite good.