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/ck/ - Food & Cooking

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11999277 No.11999277 [Reply] [Original]

Back again, my second ever pizza.
Sauce: crushed tomatoes, olive oil, garlic
Toppings: yellow cheese, buffalo mozzarella and a little bit of parmesan, onions and italian sausage

>> No.11999290
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11999290

>>11999277
Nice! Would eat/10

>> No.11999309

>>11999277
too much cheese imho

>> No.11999331

Impressive/10

>> No.11999392

>>11999277
Looks pretty fucking good man, I would eat the fuck out of that.

>> No.11999396

>>11999309
Don’t listen to this nigger

>> No.11999439

>>11999277
looks good desu

>> No.11999442
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11999442

>>11999392
>>11999331
>>11999290
thanks guys

>> No.11999444

>>11999277
>yellow cheese, buffalo mozzarella and a little bit of parmesan
Why the fuck do people do this.\
Do you really need a cheese "blend"
Are you that refined that you need different cheeses in proportions to get the right "taste"

>> No.11999450

>>11999396
Amerilard detected

>> No.11999461
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11999461

>>11999444
just used what i had in fridge

>> No.11999530

>>11999277
What is buffalo mozzarella?

>> No.11999612

>>11999530
Mozzarella made from buffalo milk instead of cow milk.

>> No.11999746

>>11999612
Is it some kind of yuppie fad or actually good?

>> No.11999752

>>11999612
i thought all the buffalo were dead?

>> No.11999766

>>11999746
That's how they do it in Italy
>>11999752
You live in a bubble

>> No.11999776

>>11999746
It's the traditional mozzarella in Italy, as far as I know. It's supposedly better quality.

>> No.11999794

>>11999746
It has a noticeably stronger and creamier taste which is difficult to describe. It isn't mind blowing, and probably over-hyped, but it does make cow mozz taste bander by comparison.

>> No.11999805

>>11999752
https://www.nps.gov/yell/learn/nature/bison.htm

There's huge herds of them in a couple states, and quite a few farmers raise them for meat and cheese.

>> No.11999820

>>11999612
I really wish I could find fresh buffalo mozarella in the US. I wonder if some goat cheese maker makes goat cheese mozarella that could substitute?

t. hipster

>> No.11999887

>>11999820
https://www.nytimes.com/2012/10/14/magazine/buffalo-mozzarella-craig-ramini.html

Haven't read the whole thing yet, but you can't get Italian buffalo mozzarella in the US?

>> No.11999892

>>11999752
retarded

>> No.11999907

>>11999277
>yellow cheese
America/10

>> No.11999957

>>11999907
Norway actually

>> No.11999960

>>11999957
Norvegia eller Jarlsberg?

>> No.12000013

>>11999960
Norvegia

>> No.12000051

>>11999277
beautiful

>> No.12000059 [DELETED] 

>>11999957
Do Americans really are Norwayans?

>> No.12000175

>>11999746
You tard buffalo mozzarella, is the original mozzarella

>> No.12000483

They use cow mozzarella on pizza because buffalo has too much water.

>> No.12000504

>>11999277
how'd you make the crust?

>> No.12000505

>>12000483
Dont you just drain the water before you put it on the pizza?

>> No.12000508

>>12000504
I Didnt try to make Any specific crust. Just tried to Get the dough as thin as possible. Cooked the pizza on the highest heat my oven can do.

>> No.12000510

>>12000508
it looks great. did you make the dough?

>> No.12000522

>>12000510
Thank you, and yes made it myself. Flour, water, years and Olive oil.

>> No.12000524

I'm assuming you're using a pizza stone. Use 2 next time. Swap from one to the other halfway through cooking and it makes a huge difference

>> No.12000526

>>12000522
Yeast*

>> No.12000535

>>12000524
I dont have a pizza stone actually. Just used my oven at Max heat and a baking tray? (Those black pan things Dunno What Its called in English) with flour on it

>> No.12000537

>>12000505
You mean squeeze the water out? Maybe that works, I'm just repeating what I saw some italian say. I think it was in Alex's Mozarella/pizza series.

>> No.12000544

>>12000537
I think you are right that cow mozzarella is better for pizza. I just used What i had available desu, But Yeah i can see the water being a problem.

>> No.12000546

>>12000522
Thanks. I'm going to try that.