Carla and Molly Try to Make the Perfect Pizza Cheese | Making Perfect: Episode 3 | Bon Appétit

Wow she's an aggressive shimmy er okay bye it's Pizza time why don't you guys play in your lane for a second we were literally crying yesterday and we literally cried today for opposite yeah I think that only two cheese's should be mozzarella and parmesan carbs I think that's where like the Neapolitan verse New York thing kind of comes in like Neapolitan I feel like you're leaning more heavily on like you know fresh mozzarella like fewer too lots a or you know yeah the buffalo mozzarella whereas New York it's like part low moisture I understand that melt ability notes but also some of my favorite pies I ever had were like the the liquid of the cheese like became part of the sauce I just can't have like a puddle of water that's saw ghing out in the center and then just dripping off and landing on my plate all right so you guys you claim cheese Carla Molly I'm Josh okay so we have sided a mix of fresh mozzarella right yeah the only cheese that stays melted but after you melt it Mayo this if you had to give up dairy or wheat I would definitely give up we because not eating cheese wouldn't be okay yeah love cheese love the stuff okay mods for sure you cannot not you're gonna have yes like there might be two types of mozzarella like a fresh and a little moisture I haven't ruled that out hypothetically cow's milk cow Buffalo where the buffalo roam hold the cheese no slip I forgot about Parmesan we did talk about okay no that's cheese but maybe that's also in topping world it could be going on before or after it gets cooked it's here's a question mark but it is it is she is a very poor decision we have to make is between low moisture and fresh and/or our combo both so it seemed like a good place to just enter for totally and I bet that the guys I don't know I was in there for all of their discussions but on sauce they tried like a thousand different ways and put tomato alright so we're gonna get some cheese's yeah cheese and cheese's yeah and I think we should taste them raw but we have to bake them yep we have fresh brine this house now this was this is very fresh and very wet whereas here it feels stretchier bouncier interesting I do prefer the fresh milk flavor of this and sort of a film oh wow today Joe really pushes back on you it's like that trampoline this is part skin I don't - there's not a lot of flavor in this one I'm not into it smell ya alright so let's play around dough so just around the balls and a release Stroud and Andy sauce one ounce so ridiculously small amount of sauce you know you did a heaping did you put oil on your sauce I don't believe in that that's the topping thing I don't know sauce okay sure whatever you say Andy you say first test fro the briny brine and one has no purpose no angle yeah this lack of any competitive Joseph you did that really fearlessly that was so impressed did Claire not say the dough senses your fear she did say that wow she's an aggressive shimmy er okay bye it's Pizza time oh it's not round but in every I quit went in oval okay so it melts really nicely the cheese is like chewy without being rubbery or balling up Brad I like the sauce so again I shove I don't like this method okay I have an idea calzone okay round two fresh mozzarella not prime Oh looks very similar and this is fresh but not in the brine hmm pretty good mm-hmm there's one taste more milky they're both good they're both gonna say that the not brian has a slight edge right now so say we went with that one yeah and we did it with the mozzarella but we paid attention to the weight and then incorporate half low-moisture into our next pizza right yeah yeah Wow why did that happen it just wasn't that much of the low-moisture I think it's like their rope almost like we rappelling one great it has that like string cheesy flavor yeah as opposed to a fresh milky flavor we need to go full low-moisture let it roll oh the cheese took color see that even in yeah yeah don't worry about the dough temp we've got that on lock check out the cheese it's great that's not fresh no oh it's so fancy it tastes super plastic it yeah I think it's pretty clear that what we need to learn more about is in this freshman this young did miss go to the source keeps coming into my head so you've been it'll even you've had great cheese definitely I've been to Italy great cheese we have not together been to Italy to have great cheese certainly not that would be great though I mean I got no problem I'm doing this weekend [Music] so we're in Italy Oh Molly how bad we just landed last night no we're at the yogurt area yeah make full room we're here to learn the process behind the mozzarella cheese making we're gonna see how we make our organic mozzarella and we're gonna see this table with the Buffalo oh my goodness well they're so big Michaela Molly Carla you play Mozart it is not a study about how the music work on the Buffalo but I'm sure that wonder Lisa they feel different sensation so I like that they can listen the music just for the simple reason is it possible to see any of the milking happening is it happening right now we can go take a peek we have this special system of milking so the bad fellow can go by themselves inside the box where the milk is picked by the milking machine recognize the Buffalo is a moment to recognize the bathroom oh it has facial recognition Wow so it uses it looks like a laser oh there we go we've made contact the Machine open the gates and the Buffalo gun can go out and hang out listen to some music here we can see the stable and they like the massager it seems like they're that's like a good place to be yes but they you can see that today wait today yes have you been practicing dipping your hands and boiling water every day no have you no um yo shoes sure it's yours okay I think it's very sexy even never looks better it's about 400 kilograms of mozzarella today the most important thing is that we don't fossilize ami bacha will 1949 it tell me about therefore and it means the console to squeeze it with our fourth finger and our thumb quick and strong okay little Pecola so you're the former yeah and then I'm the cutter and I go in with my pincers with force and I don't stretch I don't talk about it that one guy was like I know I was like freaking calm down and take a deep breath and then the brain it's the brain that's gorgeous hear about ways to form up your shoes okay yeah I gotta leave a little bit of a trail here we go go out the other cutting so from what we understand Buffalo are milked and then at 4:00 in the morning they collect some milk and they add the rennet and a little bit of yesterday's way and it sits for 30 minutes until it gets like this and then they sit on this tray and dream and then they put it in that chopper whopper over there that chopsticks rode up into a lot of little pieces which then go in and add it to the hot water of a hundred degrees I don't salted tosya No so boiling the curd softens and then it gets malleable and then that turns into the pasta food laptop and then that goes into those bins a lot that's happening here cheers to the cows the Buffalo hang up John about their buffaloes counts not the Buffalo but it wouldn't a female Buffalo be a cow why the cow then how is it not cow's milk mozzarella well I don't know are they Buffalo cow oh it's not a buffalo but a buffalo is a cow so cow is more of likely an umbrella term it's like a square is not a rectangle but a rectangle is a square kind of thing like I think it cow just means the female oh dear that animal sort this out [Music] what it's really confusing yeah thank you don't you see the different justice science look at you can squeeze the milk out of it Wow so juicy milky considering like how high the fat content is you expect it to be super heavy on your palate and so light and it's so light and watery and creamy and and then there's a sourness we don't have a year to practice but maybe with some practice we could figure out how to make our own mozzarella yeah definitely that would be insane to tomorrow we have an appointment to just really hone in on the cutting the shaping and the cutting the pinchy pinch ya so we can master that and bring it back to the test hopefully Molly doesn't have like some kind of special connection with one cheese guy and I can't even like can i all right well it seems like sings wrestles happening there fine your Matteo I need to practice with my pincers yeah yeah so we'll see who's there okay we're looking forward to that can't wait see in the morning okay so we're here we're at Taverna Penta and they've got quite an operation going also a lot of fresh Buffalo so we're hoping we get in there and crush Buffalo the milks of the buffalos owner yeah it's a buffalo he owned of the farm which is a couple miles away and who owns this operation Filippo said he's gonna show us about this stuff so we got the big dog big dog on campus so this is a lot brighter this will be ready in 10 minutes 10 minutes in minutes and they add some boiling water and check if it melt right if it meant correctly then they start the process so the curve has to be melted with the falling water and it will stretch and then the following phase is not Sakura the cutting of the curd in order to give the right shape of the mozzarella capture you want to do this yeah I gotta practice we gotta watch our hand it is hotter than you think oh really oh boy he doesn't like that one cheat on age you don't see that yes yes yeah I [Laughter] notice all the balls we made our little [ __ ] over here to be thrown away no work with oh look I do a triangle ball is so good I'm doing it but it's because you're holding it you know it takes two [Music] I'm so disappointed in myself you know what we can't have this long we get home is we like at least we learned the technique oh they make it look so they make it look so easy [Music] this is more tangy and sour than what we tasted yesterday I think you need to be honest with how you're feeling about Buffalo milk here on day two I was loving it yesterday and then last night I started feeling a little rumbly in my tumbly and today it's just a little much for me so I think the key thing now is that we need to go eat pizza I'm really curious if we go to Naples pizza HQ of the world what we're gonna find ok so we're outside of Naples about an hour away in the hilltop town at a pizzeria mecca called Pepe and Ronnie finally gonna eat some pizza I'm serving [Music] so water Pizza is on this right now there's almost as many bufala as there is shorty latte right like it's like buffalo Buffalo buffalo and your life it's your day like that hit me with a buffalo first hit me with their Buffalo look at you can smell the buffalo milk it smells really good to me I think we're having a different Buffalo experience mm-hmm the flavor of the buffalo mozzarella works so well and it does have tang but it's not overwhelming not at all here do you want to do the honors on that one Joe coming in Oh coming in hot it weirdly tastes more cheesy yeah I prefer the flavor of the Buffalo oh my god I did not expect this at all more it has like a little bit more of a squeaky cheese curry flavor than I expected with a fresh dirty latte I don't not like it but I I agree with you I'm frustrated with the science of flavors right now in how the fury latte became just more cheese forward than the Buffalo right to it yeah it's weird we're gonna eat more pizza in the next couple of days and we're gonna keep trying it [Music] so hang on yeah think about it Oh me neither maybe it's this 20 page menu yeah or it's probably just a pizza let's go there's so many pies but I don't I feel like we don't need to have our margarita moment again no wait a moment we had a margarita mom I don't need to have it again no right we're going to have induye Diavolo amatriciana Romeo and Romana Java how are you feeling about buffalo mozzarella that we eat at home does not taste the same and if we can make it taste so we want to then we're not gonna use buffalo milk no not the point the point is the freshness the raw milk if we can get it to keeping it at room temperature that was I think the takeaway more so than a specific very seasoning and also the liquid content yeah it's not unreasonable for us to be mediocre she's making after only one day guarantees that we will be mediocre at cheese making after one day Nova Benny no no Benny but then you know what I was thinking about like we were not good at getting the right shape yeah and making triangles but we're tearing it apart anyway I know that's what it's not weird to sell it in perfect little book in Chino do we even need to shape it I don't know yeah we're at that part of the trip where you kind of want to snap your fingers and be home oh but the other part of me doesn't want to leave at all like I'm looking at this hill going into Naples and just kind of like it's too soon I would not be mad if we feels like day 313 I don't know what day it is we are back in the Bona beats attention cow Buffalo really though it should say cattle should we just put in here oh god don't even with that your d latte good good choice trainer that's key for avoiding wet sloppy jalopy pizza raw pasteurized size of terror quantity salt or no salt no salt in the brine we own them on the brain cool let's go make you cheese I'm a little concerned that we're not gonna have the keen eye on the stretch test the way those guys do cuz they've been doing it for ever they just made it sound so intuitive yeah you add some way you stir that slowly slowly then you add the rennet you stir it slowly slowly and then it just hangs out and maybe they picture yeah that's a classic Italian Nonna trick we didn't AV the recipe about some key things so you'll never be able to make it as well we got a guy in Jersey and we're gonna call him he hooked us up with some pasteurized buffalo milk he hooked us up with some curd which is kind of incredible so huge jump start do you want to do the talking and I'll take the note okay let's give Brian a call we just got back from Italy and we're curious to see how your process might differ from the one that we learned about what is the starter culture do the RET is that the redneck at what point are you checking for the is there a world in which we would add weight at that point how much were you adding the rennet at 6.4 what do you mean that's been the top are we cutting it in a grid what measurement should we be cutting what are you looking for in the stress test are we dropping it into room temperature water awesome look thank you so much Brian we're so excited yeah there's three pages worth of notes here are you yeah me too so here we have our buffalo milk from New Jersey how's that gonna leave does it it really does let's check the pH on this bad boy how do you do it I didn't really cook video dip the thing in the stuff when you check it 13 point 12:30 it's changing maybe I should just like sit it down 10 9 12 no clue it's somewhere between 6 & 8 according to this that's like the least precise thing I've ever heard I mean our entire recipe is based on the functionality of this thing oh no Brad Brad Chinese whip eh-eh-eh on this buffalo milk and it's jumping all around but you know what's all that well I mean just like something that's your this is showing you the temperature the amount of way that we add depends on whether we're at like six point five seven or seven point five I'd imagine this is not something I have done yet with this machine but it's calibrated suppose choose the strap small hey you know what I think we just have to channel our inner Italians and go over there good and and we had really strips to guide us just use our senses okay we're heating three gallons milk to a hundred degrees Fahrenheit let's do it we're on step one of this reservation we should have been here like three hours ago that's the rennet mixture ninety nine point one hundred sir sir sir checking temperature we're getting close folks Bennett's going in so should we start the process for cow cow's milk and so this fat content is gonna be about half there's definitely a skin forming it sounds like you're looking for a clean break you can see the distinct lines where the knife went through anything it's firmer than it was the last time I pressed on it yeah Oh Molly please cut the cheese will do you can see it's separating the ways all coming up now so let's check the pH I think this is closer to six than seven okay here's the way all right I'm gonna add the rennet now okay turning your timer and then let's take this over here yeah wait why are we taking it out now you said ten minutes and then we can drain it can I check something sure stick it in there I'll just keep doing this and you just keep doing that let's just call it a day shall we hi Brian oh well you know yeah it's hard our pH meter it broke so now we only have the strips and the strips are saying it's around six we learned it's okay to stir it gently and then you know what he said that was key that neither one of us is gonna want to hear right now be patient with it wait this is how much patience I have none the other thing we learned he's like no you can't trust these yeah I look same oh my god two more hours for cattle and at least another hour on Buffalo if not more then we strain it oh we have another we're literally learning on the job what yeah we were to make a hybrid mozzarella oh my god the thought didn't even occur to me Molly that never occurred to me okay I got it with the pun you said two and a half hours this is why they get up at 4:30 in the morning otherwise you'd be working with dark all the time we started doing this at 1:00 p.m. two different animals very different way experiences to keep our eye on this in the meantime but it's gonna be a minute so I think we can practice with his purse there's really no reason to keep taking Paige yeah that job is done so this is Brian yeah heard yeah this looks very similar to what we saw at vanilla it's very hard and we'll do like half of this yeah it's very solid yeah I can't stop thinking about my mashup cheese the 50/50 yeah we're gonna add the hot water stir and then start stretching do you think Matteo is proud of me right now Matteo I'm doing this for you bud it's getting there he thought it's a little bounty it's a little tough it's the water news be hotter and that's like this we should stop trying but I am King I think I think we overworked it I'm not reading this is the thing we talked about in recipe development a lot to setup the challenge the bottom the recovery I feel like we're in the bottom right now I think we're at the top you know what they say second time's a charm okay now just letting it sit so it's still a mother we have about 17 pots none of which are Thurid [Laughter] heyo texting my friends telling them I won't be joining them like nothing I really agree with the shredding yeah me too I mean I agreed with the shredding and now all the fat is leeching out the water just has not worked I think this might be ready to be drained it's been like two and a half maybe even three hours yeah it is holding together though but it doesn't look anything like his do you think this Kurd is going to look like that yes the Italian one when you cut into it it had holes and stuff like it hadn't completely smushed down so maybe it's fine I also think there's something positive about humiliation in a pursuit of excellence my body aches you know nothing's going our way okay sometimes you have to hit the bottom to come back up again flipped around it like smash through it we're gonna give it our best shot and our last shot of today so I'm gonna go drain drain so let it sit for two minutes before you touch it oh yeah I feel good about the melted so just leave two cups I think we have a chance water where did all the curd go there was 72 ounces of curd in here yeah we're right back yeah I don't think our pH was right I don't think anything good was right proud of us for trying and I'm proud of us for failing it turns out that two hours of apprenticeship will not make you a cheese master but we had to go to Italy to test it out and figure that out it's sorry we failed you darken alone we learned how to fail in to bounce back like a like a piece of card all right we're gonna bounce totally fine I'm so chill are we doing folks ready okay wanna pizza oh yeah you wanna be that so today we get to phone a friend who also happens to be an expert yeah Rin Caputo from Caputo Brothers Creamery in deep in Pennsylvania yeah she sent us some of her cow curd yeah had occurred yes excuse me if she's able to walk us through it successfully then will at least be able to make your tea latte correct thank you for sending over your curd we are we have fun too because we had a lot of failure yesterday we attempted to make curd and then stretch curd and make mozzarella and we hit some roadblocks the first of which was the fact that our pH meter wasn't working and we used way because that is how we learned to do in Italy that they used the way from yesterday's milking to acidify the milk the fresh milk and we had sort of a recipe from this guy Brian but he acidifies his milk with he was using starter culture the first time we did it we had quite a bit of curd and it didn't melt but it never got shiny so we were kind of always in this like ropey looking melted Maps it was just really firm and and chewy like we're very very bouncy your PHP to high typically above 5.3 okay it was from wait mustache and it's bottled oh really so it's not just any way yeah so you had the wrong cultures in there so those would be PES affiliate cultures which would and actually if you cut heating it up yeah do the opposite that was affiliate cultures actually be cooler temperatures to acidify more quickly if you have a thermophilic culture which is what most mantra is made with those need to be in the high 80s low 90s up to over 100 okay so yeah we're using a yogurt culture it weirdly this is making me feel better yes you're just sort of a firming that like it wasn't us it was just everything that we were doing alright so we were going to start with your one pound that do you want to just walk us through it step by step so we're tearing the cheese into quarter sized pieces 100 percent salt that's a lot of salt because you're diluting it that's fast just to cover Oh vigorously yeah a couple little strings so basically we were tempering the curds okay yeah very shiny [Laughter] [Music] it's the stretch test the meter yesterday and now pick up the bass and make sure your pair of socks inside out okay I saw this in Italy oh my god it's happen do I pinch a little oh baby who you mean a mozzarella baby what's that was incredible I cried I quite literally cried you don't understand what happened to us yes my god last night - but isn't so easy do we need to take a photo of this anyone I cut for you lady oh thank you it's still warm and it is really milky yeah you can squeeze the milk out it's really taking me back to the Buffalo mots it's tangy but this salt the salt is right there - yeah it's like right there I feel 45 is good super juicy mmm it's the method different ran if we do the bigger package it just Falls Chris we made mozzarella it was amazing we had a KO don't worry about it we're just old pros now we had it that's right that's right so 180 right yeah 191 I'll do I see a couple of strands poured off three-quarters so you're putting a strip this long on pizza we have loaf pans yeah can we divide it in half okay here we are again so should we make these into loaf pans oh yeah I forgot about the left cozy we should Brennan fry those well okay so we're gonna make some pizzas today and throw this cheese on it literally made our dreams come true hey we're gonna clean up and we'll be back in a moment [Laughter] what we have is a little mozzarella so you have got important procured both Buffalo and this stuff that we just made with the help of Rin taking care to be sure that none of them contain anything other than milk and cultures and aren't acidified look how juicy is still milky I'm really curious what you think because it is Buffalo e really tangy it's really tangy and that makes sense cuz it's several days old I don't not like it I don't not like it it's a contender it's a little a little squeaky it doesn't taste Buffalo eat nice and squishy really see the skin the inside is really soft mm-hmm that's our in a different way bye-bye okay and this is made with minimally pasteurized cow's milk I love the flavor of this where are we ending up we really like the flavor of the curd that Ren got us that we formed in the mozzarella so as far as purity latte goes that is the one that I'm most interested in trying out on pizza yeah let's make two buffaloes and then the winner of that round will go up against today is Georgie latte okay yeah this is our imported raw milk buffalo G Taverna Penta coming down the line this is our new jersey pasteurized buffalos are the only one who knows what's good she's world right now so I need you to keep a good eye on which is which cuz we've been known to fix things up ever so two ounces cheese and [ __ ] oh that is like smell the fear I don't know oh you're gonna bake that you crazy maniac no I'm actually okay I think at least this side looks like a pizza totally that's a pretty fine looking pie folks way too chewy way chilly and I don't even like the flavor that much too much tomato sauce that's a little saucy I find the flavor overpowering it's pretty strong these are two extremes they are two that is exactly what it is and we need to find a happy medium this is why I think that this next test is gonna be interesting because I find her milk and her curd to taste really similar to this tangy buffalo matzo [Music] this might solve a problem great so let's just make a fury left right into it our day of jarda latte the cheese that literally made me cry I got stick egde you dead what's pretty good I like the spreading mist I like not a word I wouldn't have known that it was in strips never like that looks like it could have been a blob mm-hmm the mouthfeel on this cheese is really really nice I'm gonna go with olive oil this okay hmm you like my tech nice sharding thank you very nice it's almost 2:00 sharp it's too much feel like somewhere in between yeah like a two-year-old party we can find one um I like the Verdi latte a lot my job I still pulled a torch for the fresh raw buffalo mozzarella and I can't be flying back and forth to Italy every minute I mean I don't think we can but we're not getting raw milk buffalo she is here ever it's just not gonna happen um we could get an imported Italian buffalo milk cheese try that and see how it compares but right now curd made by hand we are taking from curd to a day of cheese it's kind of the best kind of an ideal situation okay we're not quite done but we want you to try this this tastes like very good pizza cheese like very good pizza cheese it's so good okay I'm gonna go back to this hybrid thing again there's no rule that says you can't blend Buffalo butt and fjord as I said nobody ever said that out in any way above oh look here it comes here's the mozzarella Wow it's fewer to Buffalo maybe all right so we've just brought in some imported buffalo mozzarella it's made in Campania which is where we just were really wet really juicy much more buttery and mild yeah it's very watery ideally this would stay out of its Brian at least overnight I should make a pie with it definitely Oh mother of okay it's okay okay we are swimming in Wow milky milks Wow Wow yeah the Buffalo River oh my god I really like that flavor okay we can't deny how good that flavor is we could try the hybrid dream yeah and see what happens when we have an ounce of this and an ounce of shorter latte this is really good though happened upon of two-year aged parmigiano-reggiano I think this is gonna be great whoo not pretty good I mean I'm not surprised she's lady really good next pie the hybrid pie 5050 drained with our other log of shared a lot a pope know she already boola mm-hmm maybe we're like breaking some culinary sin okay so less seepage it makes turtle sense it's half as much buff they did save a bite for parm mmm Molly Buffalo Baz did we do it it's really good is it better maybe hold on Oh what's up a second chardee it's hurting starter didn't okay who cannot tell me that why not char do you make sure since I think the great things have happened here okay like okay I'm overwhelmed it might be best to both worlds Gunilla I'm on the fence about the part I'm not on the fence about ever anything else neither no I think it's really really good I'm gonna sleep soundly [Music] yes I'm really free to taste you already told me too much why were you yelling about the buzz like lentils bland oh my god when so every fool you save a bite for parm what do you think like there's more of a brightness like that kind of like bright kind of like black dick actually that's enough that's all you guys I don't you know I don't think that I honestly i think is so nice about this it's just like pockets of like moisture you got like richness you got this kind of like liquid it's like pleasantly soupy you know yeah I hope so means you're ending this down cuz this is gold this like this like I want that yeah you can like that pretty good yeah where you were yesterday versus now we were literally crying yesterday I mean literally cried today for opposite emotions yeah still a lot of Tears yeah there were a lot of Tears I'm so excited I mean - okay well we passed the torch on to you go in peace I can't believe we're back here but it's really exciting cuz I think we can cross a lot of things off from the top all right let's go it's nice and clean fresh mozzarella one half Buffalo and one half turn at all one ounce 1 ounce let's say pasteurized and room temp minimum drain 30 kosher salt pan torn olive oil pre and post to your perm post oven and then this closings down here will just right hybrid P hybrid ginsa Jesus IRA Jeeva I think it's the best of both world I do too I feel super excited about it there was a minute yesterday when I was feeling so bad and I was like why did we even go to Italy nothing matters right I mean but like you said the cheese that we are making is very Italian in spirit it is active it is Italian in an American Way I feel very comfortable handing off this pizza with its dough its sauce and our cheese blend that's right to the toppings boys so I'm excited for our final pie perfect in a couple weeks okay so we're in charge of toppings this is not the right dough I feel like Tom Hanks in a castaway when he makes fire and are you literally sitting over there saying that you don't want Molly and Carla's jeez underspecified I said I don't want their cheese and I don't want my sauce so I think we're oh wow you know [Music]

Channel: Bon Appétit

Views: 4,080,660

Keywords: pizza, making perfect, perfect pizza, make pizza, making pizza, making perfect pizza, best pizza recipe, how to make pizza, pizza bon appetit, bon appetit pizza, bon appetit, molly makes, molly makes pizza, molly makes cheese, molly bon appetit, carla, carla makes, carla makes pizza, carla makes cheese, carla bon appetit, pizza cheese, pizza cheese recipe, make pizza cheese, how to make cheese, cheese, molly, best pizza, pizzas, best cheese, making cheese, food

Id: Z0TcF-pe3As

Length: 50min 39sec (3039 seconds)

Published: Tue May 07 2019

Reddit Comments

[u/Tibbox]

50 whole wonderful minutes all about cheese, My day’s been freakin made!

[u/MaiasXVI]

For all of the struggle with them getting the pizza off of the peel, I wonder why they didn't use a wooden peel and assemble the dough on the peel. Metal causes the dough to stick, whereas you can lightly flour a wooden peel. It also helps if you build the pizza on the peel (gotta do it sort of quick, but it's not insane,) it slides right off with minimal flour adhesion to the bottom of the dough.

[u/dihydrogen_monoxide]

FIFTY MINUTES

"Dust around the balls... and then release"

[u/retirebinch]

omg they went to ITALY

[u/a_durrrrr]

Clicked this so hard I broke my finger

Wow that was incredible. I’m so hungry for Mozzarella now

[u/EchoLotus_]

Goodness, I’ve been waiting for this :D

[u/littleSaS]

I try and save these for the weekend, since Masterchef AU is on at the moment and takes up all my week day viewing time. Having said that, cheese making is my new favourite thing and I don't know if I can wait that long!

[u/thanatossassin]

Molly and Carla drunk laughing off of wine was wonderful

[u/J0E-COOL]

Anyone know the brand of the kitchen shoes Molly was wearing? Gotta get some.