Q: Why did you use your stone when you just made a video about how pizza steels are better? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UWVEgoEGnkY.html A: Fair question. You'll note that I made this white pizza twice in the previous video - once on the stone and once on the steel. You'll also note that when I made it on the steel, the pizza stuck really badly to the peel and it came out amoeba-shaped in the end. So, that's why the footage I used for this video was of the pizza I cooked on the stone! It came out nicer! Also, good stones still work great! Q: Can you make extra sauce and reheat it later? A: In my experience, this sauce is TERRIBLE reheated. It breaks instantaneously. I make it fresh every time. Maybe if you stabilized it with some cornstarch or sodium citrate you could save some for later. Q: You really can't find whole milk, low moisture mozz where you live? A: I think this is a rarer product than many people seem to realize. People have sent me links to a cheese at wal-mart, and it's not actually low moisture. It's just medium moisture. Cheeses sold as "low moisture" have been dried using a high heat drying process that causes additional fermentation and intensifies the flavor. Low moisture, part skim mozz is really common in U.S. grocery stores, but the full-fat version is harder to come by. I live in a small, poor city in the deep south. We just have normal grocery stores down here. Maybe in your city you can get it. Q: Are heavy cream and double cream really the same thing? A: Well, not quite. As i understand it, double cream has a fat percentage somewhere in the 40s, and heavy cream usually in the 30s. But they're the most analogous products, as far as I know. I don't think the percentage really matters much for this recipe. I even made it with half and half once, and it was still good. The cheese is really what's doing the thickening, not the fat. Q: Why are you warning us against eating too much Alfredo sauce? A: Extremely high-fat foods send me straight to the bathroom. You? Q: Is that really Alfredo sauce? A: In the U.S., yes, this what most people call Alfredo sauce. Some people use milk instead of cream, some people use more butter. But that is Italian-American Alfredo sauce. In Italy, Alfredo sauce involves pasta water and perhaps no dairy at all, other than the butter. I'm Italian-American. That is the perspective of this channel.
When he chopped up the rosemary on the cutting board I thought he was going to place the pizza on top so it would infuse flavour into the bottom crust 😂
The RU-vid cooking siblings: Adam - the elder brother who takes all his work seriously and was the youngest among his brothers to get a job Babish - the laid- back brother who loves to put some flair into his work for fun and got into showbiz Josh Weissman - the hippie younger brother who always has a stash of good weed hidden away somewhere You Suck at Cooking - the alcoholic cousin with anger management issues HowToBasic - the youngest brother who got dropped a lot as a kid And of course their parents were Ainsley Harriot and Nigella Lawson
@@Thenematicphase I noticed that you're talking about drugs. I, Giorno Giovanna, have a dream that I know is just. I'm going to become a Gang-Star and rid this country of drugs!
Life changing pizza: try that exact recipe with bacon, mushroom, leek finely chopped and when you take it out of the oven spray a little bit of tartufo oil.
This is the fastest I have seen for a comment section to go full shit in channels. He 100% regrets the white wine and the board seasoning videos he made back then from how terrible the comment section became after those videos.
"If you add hard cheese while it's boiling the proteins will over-coagulate and it will go grainy" THANK YOU SO MUCH!!! Sometimes my alfredo sauce comes out grainy and I couldn't quite figure out why, now I know.
@@ryanhall8770 yea he kinda overanalyze his cooking which makes him sound funny. But if anything doesn't go well, he'll know exactly what caused it and why it happened
That's not Alfredo sauce,there is no cream in Alfredo sauce. Alfredo sauce is parmesan,butter and hot pasta tossed together until creamy adding a little pasta water if needed.
"Don't make fun of me, it's called being resourceful!" I feel you bro. I got your back! Good quality cheese sticks are my secret weapon! I've used them (I believe the same exact brand/type you do) for mini pizzas, calzones and especially my favorite... home made cheese sticks! Bread them up, fry them. So good! One of my secrets is to cut them into quarters lengthwise and tuck them into pizza crust to make cheese crust pizza. It's so much easier that shredded cheese and it holds its shape and it easy to tuck and wrap into the crust. Another cool cheese stick recipe is calzone sticks. Cut the cheese sticks in half, lay out some ovals of pizza dough scraps, lay the stick lengthwise (the oval keeps the bulk down when wrapping.) add some ricotta and a few "toppings" like pepperoni and roll it up and fry that bad boy. You can skewer them and make calzone dogs... get creative! Cheese sticks are amazing. More people should experiment with them. The good brand yellow/motz twist is one of my favorite snacks, got em in my fridge right now. I might eat one after I click send. Haha Adam, you should do a video on the culinary potential of cheese sticks! I was inspired by Alton Brown to see uses for things beyond their intent. To experiment and have fun with food and try new things. You remind me of him in the best possible way!
@@sigurdroos8802 "RU-vid said.. THERE SHALLN'T BE MONEY, OR THERE SHALLN'T BE WHITE WINE. WHAT DOESETH THOU PICK, MR. RAGUSEA? (joke comment)" That's what
Why I use a dead meme and not write a useful comment. Thanks Adam for this recipe, it's always been my dream to bake pizza at home, but its intimidating. I do believe if I build up some confidence I'll end up using your recipe.
Always wondered how they make that sauce... In a pizzeria near me they also put some thickly chopped mushrooms on there - REAL mushrooms, forrest mushrooms,chanterelle mushrooms, not the grey ones you mostly see on store shelves. It's pretty damn great! edit: And chives, also chives
Harry Yu Adam: coarse ground whole grain flour makes the pizza slide off the pizza peel without making the bottom gritty like cornmeal does. Adam: *I’m using cornmeal so the pizza doesn’t stick*
One of the many things I appreciate about Adam and his channel is the continuity between his videos, specifically how the early week video ties in with his recipe video on Thursday. Blooming cocoa - chocolate cake recipe with bloomed cocoa Deep frying at home - funnel cake recipe Happy chickens - frittata recipe Homegrown tomatoes - tomato sauce recipe Stone vs. steel - white pizza recipe Thanks for all the time and thought you put into your channel! As an aspiring young cook, I’m hoping to gain some confidence through your recipes.
Shadsy The Hedgehog might as well fuck around and create a petition to change any units to glug and making different proportions (a miliglug, half a glug) *yes*
Ok, I just made this White Pizza for dinner tonight, as per Adam's recipe. Delicious! And, yes, I let the sauce cool slightly before adding the parmesan. Wonderful flavor.
Man, i watched this video almost a year ago and it keeps getting into my feed. Now I was reheating a pizza in the oven and completely forgot about it while checking out youtube. This vid popped back up in my feed at the perfect time and saved my pizza. thanks, Ragusea.
He did say int hat video that he likes that his stone has all the oil built up from many years of cooking and gets the flavors better distributed into the crust. Also, it was a sponsored video.
Holy shit dude, you promised us a recipe video and then uploaded it for our consumption within a swift timeframe afterwards? Are you the secret angel of RU-vid? Also I wonder if I could do this with plant-based cream...
@@mikehuntsmels9680 Dude, that's going by the assumption that the OP is willingly a vegan by choice. Did you ever consider the possibility that their diet might make animal product consumption and/or digestion difficult/impossible? Those kinds of people do exist, you know.
I'm probably not gonna use this recipe anytime soon but I just wanna say I'm seriously a fan of your channel, I think you're amazing and* super entertaining. Thank you (:
Btw, I am a fairly NEW fan of yours, but I now swear by everything that's on your channel. I've gotten my husband & 3 grown children watching you now too 😀 I love your personality, your humor, your tastings with Laura....I love it all!! Please keep them coming 😀
A white pie done right is absolutely fantastic. I part with Adam here and think you should just SKIP the white sauce altogether. I also think ricotta is gorgeous on white pies. It's mostly about texture, but it does have a mild flavor. And that's the point; a white pie should be LIGHT. Alfredo is NOT light, and that's why I don't think it belongs on a white pie. Ricotta, fresh mozz, garlic, chili flakes, basil, olive oil. That's all it needs.
Thank you so much for this simple recipe. I am a chef, and I enjoy finding very good recipe's that are not complicated, but taste spectacular, and you scored a hat trick with this one. My family loved this pizza!
Add 16 garlic then age the dough for maybe 4-5 days, after that just do the rest of the recipe normally. After all that you got the most bizzare and delicious thing you will ever taste.
Thats because hes being honest about what can go wrong and how to deal with it. (Avoiding common mistakes or roll with mess ups, an ugly pizza that tastes good is a victory even if it isn't Instagram worthy)
In my city, there was a pizzeria where they were selling chicken breast pizza, which was basically full of corn, fried chicken breasts cut up into small cubes, cheese and this type of alfredo sauce. It looked the same too, but tasted deliciously. Too bad the pizzeria closed and nothing is in its place, it was the only place I ate at, because Mcdonalds or Burgerking isnt my thing.
I really appreciate the gram amounts and the occasional 'thats double cream for brits'. I don't usually comment but you need to know that those quips are really helping!
Dominos Australia essentially makes this exact Pizza. It's called the Cheesy Garlic with Crème Fraiche. For $5 ($3.70USD) its a bargain pizza that taste great and is a popular choice at parties. Or great for one person like myself.
