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Views : 1,401,169
Genre: Entertainment
License: Standard YouTube License
Uploaded At Nov 9, 2023 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.824 (3,529/76,677 LTDR)
95.60% of the users lieked the video!!
4.40% of the users dislieked the video!!
User score: 93.40- Overwhelmingly Positive
RYD date created : 2024-11-18T10:14:38.822942Z
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314 Comments
Top Comments of this video!! :3
I usually go for fresh mozzarella and to avoid the formation of a milky pool I just let it dry a bit before putting it on the pizza.
2.7K |
Joshua Weissman is incredibly engaging, here. It's crazy how much more watchable he is when he's not going off about "nuggy wuggies" and moaning every 4 seconds.
2.6K |
Worked at a place, one of our preps was to cut the fresh mozzarella, we would slice as thin as possible and put them into a drainer cambro to dry, excellent results
300 |
Fresh Mozzarella or Burrata is absolutely fantastic on a pizza, add some fresh basil and garlic.
569 |
Burrata is not mozzarella, and usually you should mixture 2 different brands of mozzarella as they have slightly different melting temperatures using 2 will give a melted matrix with solid chunks
24 |
Aight, idk much about cheese, but the title of the orig video essentially says, "he makes HIS perfect pizza." So I don't particularly get why a lot of people flaming him. Like, it's how he would like HIS pizza. Yeah, fresh might be better but the whole point of the video is that he makes HIS perfect pizza, not what the universal pizza recipe should be
6 |
I like how here in EU âlow moistureâ mozzarella isnât listed as âmozzarellaâ because according to us it isnât
Itâs called âpizza cheeseâ
154 |
Burrata in pizza is DELICIOUS
1 |
Solo fior di latte!
35 |
I get pizza with low moisture mozz with some strings of fresh. Perfection.
1 |
Fresh mozzarella is used in traditional Italian pizzas with a lot less cheese whilst American style pizza uses low moisture mozzarella because we shred it and put a bunch on it. Different pizzas use different types of cheese.
1 |
Burrata on pizza is amazing
3 |
Why call Burrata a type of mozzarella if it is just regular mozzarella that encases something else
21 |
Saying burrata is a variation of mozzarella is like saying a burger is a variation of a bun.
292 |
As an italian my advice is to use fresh mozzarella, even because the third one isn't even mozzarella, but instead of cutting it and putting it directly on the pizza, cut it some hours before and put in a strainer and then in the fridge. Also never put burrata in the oven, put it on the pizza after it's cooked
113 |
I mix fresh with low moisture myself. Comes out fantastic! Stretchy but firm still.
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This guy is like GothamChess of cooking.
2 |
Smoked burrata, San Daniele ham and grilled aubergine is probably my favourit combination of toppings. I understand two ingredients out of three are very difficult to find outside of our Country, but don't hate on us: we have a lot of serious problems in Italy, at least let us have nice food.
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That's leprinos low moisture mozzarella. It's actually produced in Waverly Newyork or Ohio. They are the only two ribbon cheese factories within the u.s that produce low moisture mozzarella
4 |
@citrenella
9 months ago
it's nice hearing you talk in a serious manner without any jokes. i enjoy the jokes in your usual videos, but this is very nice too.
8 |