The best cheese for pizza

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  • Опубліковано 22 гру 2024

КОМЕНТАРІ • 3,8 тис.

  • @1fanoforange
    @1fanoforange 4 роки тому +9875

    Shoutout to Adam’s family for eating 47 different cheese pizzas at different fat and moisture ratios

    • @CoverHaven
      @CoverHaven 4 роки тому +78

      LOL

    • @OldManJenkins69
      @OldManJenkins69 4 роки тому +520

      I think this is why he does his fish and cauliflower rice pot thing lol

    • @Mephistel
      @Mephistel 4 роки тому +45

      Pizza's pizza.

    • @666nstaff
      @666nstaff 4 роки тому +377

      "Lauren listen I just gotta make 12 pizzas this week I'm sorry i promise my next video is about broccoli"

    • @the-mush
      @the-mush 4 роки тому +29

      sadly, most of them are probably on the trash, as he has said in other video.

  • @notsosaltygaming4561
    @notsosaltygaming4561 4 роки тому +5749

    gotta love that thumbnail: whats better for pizza? marshmallows or bathroom floor tiles?

  • @Harryofbath
    @Harryofbath 3 роки тому +1410

    The image of Adam borderline harrassing a cheese company asking them "where is the cheese?" (Paraphrasing here) honestly makes me chuckle

    • @freddychopin
      @freddychopin 2 роки тому +88

      "WHERE'S THE CHEESE, GALBANI?!" *thrusts CEO's head back down into toilet*

    • @Fattony6666
      @Fattony6666 2 роки тому +4

      thank you for your honesty

    • @abdel4455
      @abdel4455 2 роки тому +23

      @@freddychopin "It's in there somewhere; let me take another look"

    • @freddychopin
      @freddychopin 2 роки тому +5

      @@abdel4455 roflmao, made my day, thank you

    • @abdel4455
      @abdel4455 2 роки тому +2

      @@freddychopin Haha I figured you'd be glad to see the reference noticed

  • @itriggerpeople4433
    @itriggerpeople4433 4 роки тому +4554

    "What's the best cheese for pizza?"
    Thumbnail: *Marshmallow or Tofu?*

    • @rayhanakram9912
      @rayhanakram9912 4 роки тому +62

      Need that soy protein

    • @benlololo7846
      @benlololo7846 4 роки тому +130

      Nah marshmallow or slab of butter

    • @streeterville773
      @streeterville773 4 роки тому +7

      I was guessing one of them was provel

    • @justtheletterV274
      @justtheletterV274 4 роки тому +5

      Filza 431 a blue LEGO, Hell no, that is what happened to ....

    • @faisfaiz4353
      @faisfaiz4353 4 роки тому +4

      Tofu? Why not?...
      **RUNNING IN THE 90S intensifies**

  • @dumplins
    @dumplins 4 роки тому +4169

    cheese is for the weaklings, i use directly milk on my pizza.

    • @thomasmuller1850
      @thomasmuller1850 4 роки тому +481

      I prefer the original form. Beef.

    • @Rose-ew7bv
      @Rose-ew7bv 4 роки тому +228

      Sorley Walker i use pure light energy from remnants of the big bang

    • @Corzappy
      @Corzappy 4 роки тому +155

      I prefer to simply consume heat energy.

    • @purplecxcx5791
      @purplecxcx5791 4 роки тому +163

      I eat raw flour, raw milk, and raw tomatoes to let my stomach make the pizza.

    • @GhostSamaritan
      @GhostSamaritan 4 роки тому +32

      grug eat rock

  • @LaNoir.
    @LaNoir. 3 роки тому +1294

    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!!!!"_*

    • @bigdingus9333
      @bigdingus9333 3 роки тому +68

      Pretty admirable, man wants his stuff

    • @ChrisHandsome1997
      @ChrisHandsome1997 3 роки тому +56

      I guess that's why he has a successful youtube channel and the rest of us just watch it

    • @EqualsDeath
      @EqualsDeath 3 роки тому +6

      Galbani is the worst cheese company here in Italy

    • @rickrussell
      @rickrussell 2 роки тому +11

      @@EqualsDeath I doubt that Galbani's US products have been anywhere near Italy.

    • @EqualsDeath
      @EqualsDeath 2 роки тому +5

      @@rickrussell yeap, they are even worse outside of italt

  • @drdoktorphd9071
    @drdoktorphd9071 4 роки тому +865

    That thumbnail just made me think you were gonna try and convince me that both marshmallows and butter were the best cheese for pizza.

    • @xvstar_
      @xvstar_ 3 роки тому +31

      Marshmallow or Smooth quartz slab

    • @dodo4729
      @dodo4729 3 роки тому +8

      Nah the butter looks more like pig fat

    • @GirlPowerGirlStrong
      @GirlPowerGirlStrong 3 роки тому +1

      Ha!! 🤗

    • @proffesionalweredog7426
      @proffesionalweredog7426 3 роки тому +1

      @@dodo4729 or like a frozen slab of shortening

    • @jamiep.84
      @jamiep.84 3 роки тому +1

      @@xvstar_ i see you're a minecraft player lmao

  • @djomni115
    @djomni115 4 роки тому +847

    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.

    • @BrownNomura
      @BrownNomura 4 роки тому +12

      Will try that. Is it a quick rinse or a thorough one?

    • @yourmum2839
      @yourmum2839 4 роки тому +5

      @@BrownNomura more likely just a quick one

    • @djomni115
      @djomni115 4 роки тому +100

      @@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.

    • @FlameMage2
      @FlameMage2 4 роки тому +9

      Seems like that should work but I wonder how much of the anti-caking agent might be inside of the shreds of cheese too.

    • @simonwatson4270
      @simonwatson4270 4 роки тому +5

      spy crab

  • @RamadaArtist
    @RamadaArtist 3 роки тому +455

    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
      @BigBadMogz 2 роки тому +12

      Imagine copy and pasting this from online and acting like you’re not a jobless bum on UA-cam

    • @RamadaArtist
      @RamadaArtist 2 роки тому +58

      @@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.

    • @Yea___
      @Yea___ 2 роки тому +33

      @@BigBadMogz lmao what the hell

    • @Fattony6666
      @Fattony6666 2 роки тому

      @@BigBadMogz are you on crack cocaine?

    • @tina_kovacova
      @tina_kovacova 2 роки тому +21

      Thanks for taking the time to write up your experience :) I really enjoyed reading it!

  • @kartyy4101
    @kartyy4101 4 роки тому +1067

    Adam: best cheese for pizza
    Thumbnail: *shows marshmallows and butter*

    • @zharkies8177
      @zharkies8177 4 роки тому +42

      ik dude that got me trippin

    • @nafreal
      @nafreal 4 роки тому +31

      You're saying marshmallow ain't the best cheese for pizzas?

    • @cnoka
      @cnoka 4 роки тому +7

      @@nafreal yeah ikr, ttv Kagzyy is weird

    • @mr.obamium8074
      @mr.obamium8074 4 роки тому +2

      æ

    • @keekee300
      @keekee300 3 роки тому +1

      My brain: fresh mozzarella
      My eyes: *M A R S H M A L L O W*

  • @christosbelibasakis2296
    @christosbelibasakis2296 4 роки тому +1877

    Real Adam fans already expected him to whip out the low moisture cheese sticks 😂

    • @fokeyt2632
      @fokeyt2632 4 роки тому +12

      That thing

    • @AngelMavropoulos
      @AngelMavropoulos 4 роки тому +4

      Η Ελλάδα βλεπει και επισημα ανταμ ραγκυσεα

    • @nicocapa123
      @nicocapa123 4 роки тому +48

      I expected him to put cheese on the pizza stone, not the pizza.

    • @AIexRAwesome
      @AIexRAwesome 4 роки тому +10

      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

    • @deepfry70
      @deepfry70 4 роки тому +46

      @@AIexRAwesome good for you, unfortunately adam dosent appear have access to the same store you go to

  • @dedrat_
    @dedrat_ 2 роки тому +52

    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.

  • @5uperM
    @5uperM 4 роки тому +1211

    The age old question. Marshmellows or modeling clay.

    • @자막대충담
      @자막대충담 4 роки тому +45

      Your profile pic makes your comment 10 times better

    • @nihilisticmonkeydancing9806
      @nihilisticmonkeydancing9806 4 роки тому +16

      With enough effort, both.

    • @NothingXemnas
      @NothingXemnas 4 роки тому +12

      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.

    • @andrewescamilla4568
      @andrewescamilla4568 4 роки тому +1

      5uperM let’s talk about that

    • @5uperM
      @5uperM 4 роки тому +1

      @@noob5096YT good on ya mate

  • @giggoty4926
    @giggoty4926 4 роки тому +463

    5:34 that is not the best name for a food brand

    • @lostfootage1999
      @lostfootage1999 4 роки тому +2

      HAHAHAHAHAHA

    • @PurpleStarryGalaxy
      @PurpleStarryGalaxy 4 роки тому +39

      It could be worse, at least you don't have a game accessory company called STD

    • @wuzzleone
      @wuzzleone 4 роки тому

      Facts

    • @Juice566
      @Juice566 4 роки тому +29

      Not as bad as Bimbo-brand bread

    • @matdoesmc2633
      @matdoesmc2633 4 роки тому +20

      @@PurpleStarryGalaxy Ever heard a brand called 'AYDS'?

  • @styrfry
    @styrfry 2 роки тому +45

    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.

  • @BigPapaMitchell
    @BigPapaMitchell 4 роки тому +708

    This is peak civilization: We have people whose job it is to be experts on cheese

    • @Chris-go2iz
      @Chris-go2iz 4 роки тому +31

      I think that means civilization peaked about 5000 years ago. I'm not disagreeing, just added some info.

    • @matturner6890
      @matturner6890 4 роки тому +24

      Cheesemaker is a really old profession

    • @frodgyofgingersnap9277
      @frodgyofgingersnap9277 4 роки тому +9

      We even have expert on chicken nugget

    • @rometimed1382
      @rometimed1382 4 роки тому +7

      @@matturner6890 Cheesemakers are basically mortal gods

    • @matturner6890
      @matturner6890 4 роки тому +8

      @@rometimed1382 all hail our lord and saviour, Cheesus Christ.

  • @pairofpliers9275
    @pairofpliers9275 4 роки тому +45

    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!

  • @wonjers
    @wonjers 3 роки тому +164

    adam on the video call looks like hes trying his absolute hardest to look like hes paying attention as much as he can

  • @wolfiethewolfcatyt5828
    @wolfiethewolfcatyt5828 4 роки тому +723

    "Talking to an irish man living in american midwest about italian cheese"
    *Mr. Worldwide*

    • @sparkkoo0
      @sparkkoo0 4 роки тому +16

      its not mid west or mid - west, its midwest.

    • @wolfiethewolfcatyt5828
      @wolfiethewolfcatyt5828 4 роки тому +15

      *imma just silently back away*

    • @stevej71393
      @stevej71393 4 роки тому +8

      @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.

    • @sparkkoo0
      @sparkkoo0 4 роки тому +4

      @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

    • @sparkkoo0
      @sparkkoo0 4 роки тому +4

      @All Day Son And by the way, Wisconsin is in the midwest.

  • @halilhadzisadikovic672
    @halilhadzisadikovic672 4 роки тому +894

    I preffer to season the grass which cows are eating, so when they will produce milk that milk is gonna make aromatic mozzarela

    • @WombatGamesChannel
      @WombatGamesChannel 4 роки тому +71

      Why I season my grass and not my meat

    • @amp4105
      @amp4105 4 роки тому +31

      Why i season the atoms around my steak instead of my steak

    • @halilhadzisadikovic672
      @halilhadzisadikovic672 4 роки тому +22

      Why i season quarks and gluons so when big bang happens and genesis of world happens, every ingredient will taste better

    • @ranzschwein42
      @ranzschwein42 4 роки тому +12

      Actually the cow's diet does have an influence on the flavour of the cheese. Not through "seasoning" it though :D

    • @halilhadzisadikovic672
      @halilhadzisadikovic672 4 роки тому +8

      ranzschwein42 ofc man i know it has but i made little joke

  • @Schadrach42
    @Schadrach42 3 роки тому +66

    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.

    • @Tommy-yo5pp
      @Tommy-yo5pp 2 роки тому

      i like it this way i did that for years 😊

  • @BoomDriveProductions
    @BoomDriveProductions 4 роки тому +202

    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.

    • @ixbreakxaway
      @ixbreakxaway 3 роки тому +8

      Omg I never even noticed that was there

    • @AVUM47
      @AVUM47 3 роки тому +7

      I was JUST laughing about that lol. He looks so concerned

    • @HutchIsOnYT
      @HutchIsOnYT 4 місяці тому

      Lol it’s probs just his way of conveying he’s really listening to the interviewee and showing interest

  • @withered1453
    @withered1453 4 роки тому +1083

    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.

    • @lorisbrussato7131
      @lorisbrussato7131 4 роки тому +4

      Huzzah ! 😂

    • @VortexTheBreadMan
      @VortexTheBreadMan 4 роки тому +2

      hmmmmmmmm your pfp

    • @toeey14
      @toeey14 4 роки тому +14

      Ragusea Shawshank paraphrase: From now on, Ill write two emails a week instead of just one

    • @brianstabile165
      @brianstabile165 4 роки тому +3

      Employe:so then why are we lying to customers about what the “pizza cheese” is
      CEO:you’re fired

    • @martaviviani1401
      @martaviviani1401 3 роки тому

      Haha comment of the year.

  • @peakips
    @peakips 3 роки тому +45

    Adams research and the effort he puts into his videos makes him the best at what he does

  • @LochNessHamster
    @LochNessHamster 4 роки тому +71

    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.

  • @joakim8980
    @joakim8980 4 роки тому +294

    Best cheese for pizza in the thumbnail: MARSHMALLOW VS. MARSHMALLOW

    • @h7opolo
      @h7opolo 4 роки тому +2

      lol ikr

    • @rituparikh2255
      @rituparikh2255 4 роки тому +20

      I see marshmallow vs butter

    • @ant7257
      @ant7257 4 роки тому +2

      Ritu Parikh I was just gonna comment this lmao

    • @artsy196
      @artsy196 4 роки тому +1

      I saw marshmallow vs mattress lmao

  • @richtygart6855
    @richtygart6855 2 роки тому +7

    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.

  • @richm23k
    @richm23k 4 роки тому +619

    The left one looks like a marshmallow

    • @JShockTV
      @JShockTV 4 роки тому +3

      True. I’ll take mozzarella over marshmallows any day though

    • @-mindless-9226
      @-mindless-9226 4 роки тому

      toad, s'mores pizza has a Graham cracker crust, chocolate sauce, and marshmallow "cheese"

    • @plasty1245
      @plasty1245 4 роки тому +2

      Mozze mello

    • @vivianju2526
      @vivianju2526 4 роки тому +2

      WasabiLover literally that’s what I thought. I was like a sweet pizza?

    • @Hellzapopp1n
      @Hellzapopp1n 4 роки тому +1

      Rich M23k The other one kinda looks like a bar of soap

  • @TheMeeki22
    @TheMeeki22 4 роки тому +316

    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!

    • @adams3616
      @adams3616 4 роки тому +7

      L M1 that’s smart!

    • @SarahLizDoan
      @SarahLizDoan 4 роки тому +7

      Wow! What a fantastic tip! Thank you so much!

    • @hearttoheart4me
      @hearttoheart4me 4 роки тому +9

      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.

    • @attackoramic8361
      @attackoramic8361 3 роки тому +4

      Bro, you are a GENIUS, I hope Adam tests out your idea soon.

    • @DJDiarrhea
      @DJDiarrhea 3 роки тому +24

      Why would you buy pre-shredded then? Isn't the appeal that you skip preparing the cheese

  • @navtektv
    @navtektv 2 роки тому +9

    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!

  • @DeAznBoi111
    @DeAznBoi111 4 роки тому +108

    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 😂

  • @blossumgang1357
    @blossumgang1357 4 роки тому +254

    Adam the type of dude to interview a thermonuclear engineer to find out how microwaves affect food

    • @giselleb5499
      @giselleb5499 4 роки тому +13

      I think he did that in one video. Or something similar. It was about warmed plates

    • @sk8wy
      @sk8wy 4 роки тому

      Ayyyooo Mistry gang

    • @crayzee-9038
      @crayzee-9038 4 роки тому +1

      Eat your cereal

    • @jacobs279
      @jacobs279 4 роки тому

      Giselle B yeah he did do that

    • @JustBilly123
      @JustBilly123 4 роки тому

      eat your cereal

  • @scrambledripper9181
    @scrambledripper9181 3 роки тому +9

    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

  • @atticmichael
    @atticmichael 4 роки тому +177

    I can imagine cheese manufacturers receiving a call from : "Adam Ragusea"
    Manufacturers : Oh, not this guy again.

    • @jly8228
      @jly8228 4 роки тому +5

      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?

  • @dingx9455
    @dingx9455 4 роки тому +345

    I'm actually heartbroken that Adam can no longer make his signature pie with the string cheese 😓😓😓

    • @zormyyy2327
      @zormyyy2327 4 роки тому +6

      Alex Moino Joseph Joestar

    • @disturbedpyro4511
      @disturbedpyro4511 4 роки тому +11

      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.

    • @futabafan99
      @futabafan99 4 роки тому +5

      @ his pfp is Joseph Joestar

    • @ezekialblk9601
      @ezekialblk9601 4 роки тому +1

      Frigo Cheese heads makes a whole milk low moisture string cheese. Just happened to see it and it can also be found in walmart

    • @killoffman
      @killoffman 4 роки тому +2

      @@zormyyy2327 OOHHH MAH GAAAD

  • @jeremygunzelman723
    @jeremygunzelman723 2 роки тому +7

    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.

  • @alexchen5445
    @alexchen5445 4 роки тому +370

    Me: this guy doesn't seem that Irish
    Dr: laarge
    OK yeah he is
    edit: 6:55

    • @chbuki
      @chbuki 4 роки тому +8

      He sounded Scandinavian to me. Lol

    • @clashoclan3371
      @clashoclan3371 3 роки тому

      He sounds very very Irish , he said Peeeyge instead of page.

  • @parliecharker4316
    @parliecharker4316 4 роки тому +1672

    please stop saying "motz", my italian mother is worried.

    • @StrangerHappened
      @StrangerHappened 4 роки тому +102

      He is saying "mozz", so should be forgiven. ;)))

    • @lorisbrussato7131
      @lorisbrussato7131 4 роки тому +144

      I’d say it’s fine he doesn’t want the mozzarella monster to appear in his room if he says mozzarella three times

    • @zain6008
      @zain6008 4 роки тому +36

      @@StrangerHappened there is clearly a T noise in his pronunciation

    • @StrangerHappened
      @StrangerHappened 4 роки тому +11

      @@zain6008 Indeed, at least it is not a "Z".

    • @moscremation9883
      @moscremation9883 4 роки тому +9

      explain please i am confused

  • @NickySayahSina
    @NickySayahSina 3 роки тому +7

    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.

  • @lunafood1487
    @lunafood1487 4 роки тому +23

    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

    • @ravenfn831
      @ravenfn831 3 роки тому +1

      Would love to try that. Thanks for the info.

  • @short7066
    @short7066 4 роки тому +528

    "What's the best cheese for pizza?"
    Thumbnail: Marshmallow or mattress

    • @zero-one2585
      @zero-one2585 4 роки тому +7

      @Samil Mahat the joke flew over your head
      Not wooooshing you

    • @taquito2606
      @taquito2606 4 роки тому

      Yeah I saw that comment too

    • @fylthl
      @fylthl 3 роки тому +3

      @Samil Mahat let me tell you something, if nobody gets the joke except you it's either stupid or too superior

    • @fragostin
      @fragostin 3 роки тому

      @@zero-one2585 using woooosh here isn't correct, you could have just said no shit sherlock

    • @Maitchell
      @Maitchell 3 роки тому +1

      I thought it was marshmallow and a beauty blender

  • @danscottolson
    @danscottolson 2 роки тому +13

    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.

    • @XJWill1
      @XJWill1 2 роки тому +2

      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.

  • @JustADioWhosAHeroForFun
    @JustADioWhosAHeroForFun 4 роки тому +249

    Peter Parker: _"Pizza Time"_

    • @Guy0904
      @Guy0904 4 роки тому

      That's like the 9th time I see your account

    • @ohhminik9681
      @ohhminik9681 4 роки тому +2

      HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
      Pizza Time meme do the funny.

    • @stefgrez
      @stefgrez 4 роки тому

      I'm not paying for those

    • @yaboi101yusuf4
      @yaboi101yusuf4 4 роки тому

      Just A Dio Who's A Hero For Fun “haha unoriginal “

    • @kanzu3074
      @kanzu3074 4 роки тому

      😰

  • @lyledal
    @lyledal 4 роки тому +435

    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.

    • @bababooey3579
      @bababooey3579 3 роки тому +22

      Used to be so good, now it's barely edible.

    • @dasistgut5197
      @dasistgut5197 3 роки тому +75

      @@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

    • @KJ4EZJ
      @KJ4EZJ 3 роки тому +9

      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!

    • @lyledal
      @lyledal 3 роки тому +1

      @@KJ4EZJ 73!

    • @kimberlypatton9634
      @kimberlypatton9634 2 роки тому +5

      Little Caesar's is my hero!

  • @ravent3016
    @ravent3016 3 роки тому +8

    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.

  • @shehranazim4784
    @shehranazim4784 4 роки тому +224

    "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.

    • @arthas640
      @arthas640 4 роки тому +16

      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".

    • @CTback
      @CTback 4 роки тому +5

      Do they still use mayonnaise in their pizza? Maybe that's why using full fat mayo is a no go.

    • @_Myrhl
      @_Myrhl 4 роки тому +1

      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

    • @lemonke3774
      @lemonke3774 4 роки тому +10

      Shit sounds like Japan wastes a lot of perfectly good

    • @austinm.9832
      @austinm.9832 4 роки тому +8

      @@lemonke3774 it's not just Japan, it happens all the time in 1st world countries.

  • @Ulquiorra191
    @Ulquiorra191 4 роки тому +119

    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.

    • @renixe
      @renixe 4 роки тому +2

      Found them today at Costco in Los Angeles.

    • @Solkin.
      @Solkin. 4 роки тому +2

      Found some at a Fred Meyers in Seattle!

    • @TheChefBoo
      @TheChefBoo 4 роки тому +7

      They might have just stopped being sent to Macon?

    • @sixoffcenter80
      @sixoffcenter80 4 роки тому

      It looks like they may have just stopped selling them at Publix for some reason.

    • @camelopardalis84
      @camelopardalis84 4 роки тому +1

      @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.

  • @SaxonRanger94
    @SaxonRanger94 2 роки тому +7

    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.

  • @drav6591
    @drav6591 4 роки тому +148

    I actually prefer to season the wheat before they turn it into flour

    • @notjonah324
      @notjonah324 4 роки тому +16

      thats so funny and original im laughing so much this is me laughing at your joke. hahahahahahaha

    • @lukasyee2296
      @lukasyee2296 4 роки тому +1

      Seasoning the flour doesn’t sound too bad

    • @adamdavey6102
      @adamdavey6102 4 роки тому

      @@lukasyee2296 that's how it's done dry stuff then wet

    • @mauz791
      @mauz791 4 роки тому

      😂😂😂🤣🤣🤣👍👍👍

    • @mauz791
      @mauz791 4 роки тому

      @@notjonah324 Thank you, damn this shit is repetitive

  • @alvarobanegas5841
    @alvarobanegas5841 4 роки тому +58

    8:51 Karen Ragusea

    • @thewindgamer2607
      @thewindgamer2607 4 роки тому +5

      Álvaro Banegas not to be rude but the outfit looks like a karen outfit as well😂😅

  • @fairycharmcottage
    @fairycharmcottage 3 роки тому +29

    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

    • @woodonfire7406
      @woodonfire7406 3 роки тому

      You sound like you have a crush on Adam

  • @drifter1dc
    @drifter1dc 4 роки тому +21

    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.

  • @misterrbl5156
    @misterrbl5156 4 роки тому +20

    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
      @mansgottaeat8879 2 роки тому

      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

    • @misterrbl5156
      @misterrbl5156 2 роки тому +3

      @@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 😋

  • @simoneb3837
    @simoneb3837 2 роки тому +6

    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.

  • @AltoHimself
    @AltoHimself 4 роки тому +131

    "Mozz is the best cheese" The entire Saint Louis region is currently on their way with pitchforks

    • @BrewingWithBrandon
      @BrewingWithBrandon 4 роки тому +7

      Provel cheese for life

    • @Faustvonholle
      @Faustvonholle 4 роки тому +5

      Mozz/provolone blend gang chiming in. Best of both worlds.

    • @aragusea
      @aragusea  4 роки тому +29

      Fair.

    • @aragusea
      @aragusea  4 роки тому +31

      @@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.

    • @AltoHimself
      @AltoHimself 4 роки тому +6

      @@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.

  • @matthewwright57
    @matthewwright57 4 роки тому +28

    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.

  • @forza-e-honore
    @forza-e-honore 2 роки тому +2

    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.

  • @isaacvanskiver6120
    @isaacvanskiver6120 4 роки тому +18

    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

  • @russellscarf6048
    @russellscarf6048 4 роки тому +6

    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.

  • @KuraiLunae
    @KuraiLunae 3 роки тому

    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!

  • @katelynbrown98
    @katelynbrown98 4 роки тому +9

    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.

  • @VectorMonz
    @VectorMonz 4 роки тому +19

    I mix "1 part low-mozz" with "1 part fresh-mozz". It has nice texture and flavor.

  • @youareivan
    @youareivan 3 роки тому +4

    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.

  • @hm4steve
    @hm4steve 4 роки тому +9

    I loved the way Adam just seamlessly goes straight in a sponsor or product plug.

  • @Mikkovaikka
    @Mikkovaikka 4 роки тому +6

    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.

  • @wefoodhard
    @wefoodhard 3 роки тому +54

    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!!

    • @stevendorries
      @stevendorries 2 роки тому +2

      Add some baby Swiss and swap smoked provolone for the regular.

  • @charlesfisher4657
    @charlesfisher4657 4 роки тому +34

    I can't be the only one who thought the thumbnail had marshmallows and not cheese

  • @Mrplacedcookie
    @Mrplacedcookie 4 роки тому +38

    Best cheese is that: "Extra cheese, thanks"

  • @YayapLives
    @YayapLives 3 роки тому +10

    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._

  • @CHARIOTEERDC
    @CHARIOTEERDC 4 роки тому +18

    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!

  • @juicyj1926
    @juicyj1926 4 роки тому +6

    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

  • @butterflyfx57
    @butterflyfx57 2 роки тому +1

    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.

  • @jackswanson6718
    @jackswanson6718 4 роки тому +10

    hey, I took a class from Dr. Lucey a few semesters ago! great guy 👍

  • @DarkLegion75
    @DarkLegion75 4 роки тому +7

    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.

  • @monchytales6857
    @monchytales6857 3 роки тому +2

    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

  • @Momsemann
    @Momsemann 4 роки тому +46

    Noone:
    Adam Ragusea: M O Z Z

  • @jimrogers1500
    @jimrogers1500 4 роки тому +4

    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.

  • @trex2092
    @trex2092 3 роки тому

    I like the way you highlight local small businesses in the area in your "lessons" here and many other videos. Thank you

  • @WarMomPT
    @WarMomPT 4 роки тому +43

    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.

    • @aragusea
      @aragusea  4 роки тому +15

      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

    • @OttoK_yt
      @OttoK_yt 4 роки тому +1

      Yeah i wonder if the Midwest in his voice is covering up the specific Irish regionalisms...

    • @WarMomPT
      @WarMomPT 4 роки тому +4

      @@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'.

    • @kykukuk2275
      @kykukuk2275 4 роки тому

      Yeah his accent like a mix of kerry and America it confusing man

  • @kaleblc2106
    @kaleblc2106 4 роки тому +77

    Me an intellectual: uses whatever cheese is already in my fridge

  • @maurocanggianelli
    @maurocanggianelli 3 роки тому +1

    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.

  • @MastaPFav
    @MastaPFav 4 роки тому +32

    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!

  • @cordelephant
    @cordelephant 4 роки тому +85

    12:12 the shadow demon child in the background is giving me the creeps

    • @samius1149
      @samius1149 4 роки тому +5

      Caught me by surprise. Thought I saw a ghost.

    • @sorry2104
      @sorry2104 4 роки тому +2

      d e m o n c h i l d

    • @surrk1057
      @surrk1057 4 роки тому

      That’s his kid, you monster

    • @labibsaud8064
      @labibsaud8064 4 роки тому +12

      @@surrk1057 We're joking but the lighting does make it seem eerie.

    • @RadeonVector
      @RadeonVector 4 роки тому +3

      holy shit

  • @MacedonZero
    @MacedonZero 2 роки тому +1

    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.

  • @rusdanibudiwicaksono1879
    @rusdanibudiwicaksono1879 4 роки тому +22

    ...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.

    • @ConradOMalley
      @ConradOMalley 4 роки тому +2

      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.

  • @niccolo4818
    @niccolo4818 4 роки тому +15

    As an italian,my heart sank when you pressed on the fresh mozz to get rid of moisture

    • @johnjcb1
      @johnjcb1 4 роки тому +8

      As somebody who isn't Italian, who gives a shit?

    • @intelligencecube6752
      @intelligencecube6752 4 роки тому +2

      @@johnjcb1 You can use the whey for other things, waste not want not.
      Also, I like a good soppy pizza.

    • @Marco-1997
      @Marco-1997 3 роки тому +1

      Niccolò non sei l’unico

  • @caseyhamm4292
    @caseyhamm4292 Рік тому +1

    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

  • @gabrielguerrero3209
    @gabrielguerrero3209 4 роки тому +14

    My brain: That is cheese
    My eyes: MARSHMALLOW

  • @ArabGamesGeeks
    @ArabGamesGeeks 4 роки тому +8

    I always find myself watching really mouthwatering cooking videos when I am on a diet. Am I alone in this?

  • @wfqsfg
    @wfqsfg 3 роки тому

    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!!!!

  • @kron520
    @kron520 4 роки тому +36

    2:02 and I thought to myself, "that looks pretty good"...

  • @Sparrow_Bloodhunter
    @Sparrow_Bloodhunter 4 роки тому +4

    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.

  • @dewilew2137
    @dewilew2137 Рік тому +1

    I swear you have a video for every food related question I’ve ever asked myself.

  • @PockASqueeno
    @PockASqueeno 4 роки тому +18

    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!

  • @jasertio
    @jasertio 4 роки тому +35

    Tbh the "burnt" pie looked the best IMO.

    • @kg22247
      @kg22247 4 роки тому +1

      Weird flex

  • @Skystrike70
    @Skystrike70 2 роки тому

    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?

  • @OldVikingSchool
    @OldVikingSchool 4 роки тому +16

    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.

    • @i_eat_glue9322
      @i_eat_glue9322 3 роки тому

      Same

    • @keyos1955
      @keyos1955 3 роки тому +1

      Emmental is good only for people who don't know real mozzarella

    • @Marco-1997
      @Marco-1997 3 роки тому

      God forgive them for their sins

    • @FreebirthOne
      @FreebirthOne 3 роки тому

      @@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)

    • @cloongeorgy7553
      @cloongeorgy7553 2 роки тому

      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.

  • @carrot656
    @carrot656 4 роки тому +27

    That jacket be lookin dapper, where can i find it?

    • @jayden6594
      @jayden6594 4 роки тому

      Carrot the store

    • @aragusea
      @aragusea  4 роки тому +7

      I'm apparently the last person on earth who shops at the gap.

    • @cheesybellend6842
      @cheesybellend6842 4 роки тому

      It is absolutely terrible

  • @Giovanni-33
    @Giovanni-33 2 роки тому +2

    I work at Imo's in St. Louis and we use provel on pizza. It's a local phenomenon but quite good.