Hey Alex, another great vid! If they figured out the top element it would be a winner in my books. I’m doing some Canadian mozzarella research at the moment, trying out a few Saputo varieties … still haven’t found my perfect mozzarella.. what brand so you use?
When the video is at 20 views and you get a comment, it means the world. Thank you! I’m using galbani for soft moz, it’s decent. When it comes to the harder stuff I’m also not in love with anything, I just use TreStelle as it’s readily available. You’ll have to let me know what you settle on.
@@tempofugo168 to reduce stickiness you want to coat your dough balls in flour. I use fine semolina flour. To add some colour to your dough if you’re cooking in a regular oven, you might want to try adding some olive oil and sugar.
Hey Alex, another great vid! If they figured out the top element it would be a winner in my books. I’m doing some Canadian mozzarella research at the moment, trying out a few Saputo varieties … still haven’t found my perfect mozzarella.. what brand so you use?
When the video is at 20 views and you get a comment, it means the world. Thank you!
I’m using galbani for soft moz, it’s decent. When it comes to the harder stuff I’m also not in love with anything, I just use TreStelle as it’s readily available. You’ll have to let me know what you settle on.
Man, how do you make a dough that take off like that ? Each time I do one they're too hard, white and way too sticky...
@@tempofugo168 to reduce stickiness you want to coat your dough balls in flour. I use fine semolina flour. To add some colour to your dough if you’re cooking in a regular oven, you might want to try adding some olive oil and sugar.