I will tell everyone even if not asked, but in my opinion the biggest game changer in pizza making is using turkish kasar cheese. To me that is the best cheese hands down for any kind of baked cheese use case.
Kashkaval is a great pizza cheese and very similar to low moisture mozz. It‘s pretty widely available in germany too (think Lidl, Kaufland, turkish supermarkets)
To emphasize the choice of kashkaval for pizza, back home in Serbia, many pizza places use kačkavalj for their pizza cheese, often listed as the first ingredient in terms of toppings. I can imagine you could probably find similar cases elsewhere in the Balkans too, so there's plenty of precedent for its use!
As someone who has a huge passion for making homemade pizzas this video is INSANE! What an absolute goldmine of information. Incredible video, ill be saving this one to refer back to in the kitchen
You have fantastic attitude, Andong. I am a firm believer that a cook is nothing without passion. Only passion can supercharge a perfectly fine meal into something really special. And your videos are full of that special spark.
Thanks for showing some ingredients that you found in Germany! I live in Frankfurt and I usually go for rewe's slices of low moisture mozzarella and spicy calabrian sausage from the counter The pizza you made looks like the better version of Dr.Oetker's Ofenfrische pizza
@@miluki1822 lidl has some low moisture mozz in slices as well. They started selling it here a few months ago and its a game changer for anything I cook that needs mozzarella on top. Now I'm in lower saxony so idk if they sell it everywhere but might be worth to check out if your store carries them.
@@orion6997Just made his entire recipe, and I couldn't be happier with the result. I already had all the ingredients because I wanted to make pizza anyway, and he just happened to upload it today. Never had such a crispy pizza out of the home oven-awesome!
@miluki1822 Aldi (Süd at least) has 300 or 400g logs of Mozzarella, which is quite low moisture, I think. It's great for Pizza and way better than fresh Mozzarella
off the dome i think the "cheese juice" is mostly butter and whey; butter is gonna taste good in a crust whenever and whey is gonna juice the protein content of your dough which is gonna be more gluten and make a much chewier crust, it is a fantastic idea
not really, whey/milk protein are dough tenderizers. They don't make "more gluten" but the opposite. which in a quick yeasted dough is actually a very good thing, makes it crispier and softer.
I actually started using scamorza cheese on pizza when I can find it in shops, instead of worrying too much about mozzarella. When you think about it, it‘s also a pasta filata cheese, just a lot drier and slightly more aged, and gives a good cheesy flavour to the pizza while still being as melty as mozzarella.
When american pizza (and many others) recipes call for "mozzarella" it's usually more like scarmoza. Thats also why its so yellow. Its very different from the low moisture mozzarella here. If you want a cheese to replace that "US pizza mozzarella" just use scarmoza instead. It does have a slightly stronger flavour than US "mozzarella" though.
Fabulously helpful for those of us who have been trying to make a pizza at home from scratch. As to the mozarella being too wet to begin with, I simply squeeze it repeatedly and eventually it becomes low moisture mozarella. It's a lot simpler than dry frying it, too.
It doesn't help for the cheese crust *but* about two years ago I went through every single "Pizza-cheese" bag at my local REWE and found that Finello Pizzakäse is literally just shredded low moisture Mozzarella, haven't looked back since. Day and night difference to my previous attempts with fresh mozzarella. Also I've recently found out that Edeka also now has shredded low moisture Mozzarella which also works pretty well, but obviously is only available at Edeka (some of them). Also, if you have access, Metro sells literal "Pizza Pepperoni" like... the real deal. I bought a 1kg packet and threw it in the freezer, you can just throw it on the pizza right out of the freezer and it will have the perfect consistency after 8-10 minues of baking.
Lots of naan recipes include yoghurt for that slightly tangy taste, I wonder if the leftover ‘mozzarella juice’ does something like that. I imagine it’s whey protein and maybe slightly acidic? If so if could change the texture of the dough. I saw a while ago that Kenji adds vinegar to his bread dough to make the dough ‘stronger’. When I’ve done that, it also gives the bread a sourdough like taste which is great 😊
Your instincts are super accurate. The remaining whey which separates while separating milk solid from whole milk while preparing paneer is often used to make bread/roti/chapati in Indian households
I would say no to acidic. They milk for mozz is treated with enzymes wich make the proteins curdle. And u use very little of it. Joghurt is a product of fermentation, where friendly microorganisms are living in our product, and they turn the lactic sugar(the one that non dairy ppl struggle with) and turm it into lactic acid, which is responsible for the taginess. Could be creamy though!
Absolutely spot on with the hot red pepper. Not enough to feel the heat, but a small bit in the background to liven the other flavors. Pepper works best with tomato based sauces, but in lighter sauces, sometimes I use mustard powder instead.
Man, I’ve been making pizzas for several years (pan, stone, steel, gozney etc etc) The mozzarella hack is game changing. Potentially the greatest thing I’ve learned from food TH-cam that wasn’t taught by J Lenji Lopez-Alt. I commend you sir. I commend you
I just made the pizza sauce and wow that is some excellent sauce! I couldn't find the recommended tomatoes and it still came out incredible. I look forward to pizza.
My man just outdid Adam Ragusea in resourcefulness with the homemade low-moisture mozz technique. I wonder if it has a similar desirable acidic tang to the high-quality store-bought kind, too.
I think I remember Adam saying that cheese companies use some industrial process for drying that's not possible at home, might try and see if this method tastes good.
@@OmniversalInsectIt doesnt matter either ways. Low moisture mozzarella just isn’t available in most parts of Europe. If you want to do it, this hack might be the only way or just use another cheese like a super young Gouda or something.
Aleksey, I'm happy to see someone else not waste whey. I've been using whey in bread baking since the 1970s. you can also use it in cakes, doughnuts, pancakes, flatbreads, biscuits, cookies, etc etc anytime you need liquid. you can freeze the whey and use it later. as a money saving tip, whenever I have a cheap teflon pan that the handle breaks off of, I save it for baking, pizza, pies, flatbreads, etc. This is a wonderful service to humanity. I always toss an anchovy into my tomato sauce, same difference. My preferred pizza style is Sicilian. Thick crust which I bake first ALONE. then the parm with sauce on top, heat that. Then the toppings and finally the cheese (mix of 3) for the last 10 minutes to simply melt it. All made in a wonky Mexican oven that varies in heat from moderate (350F 180C) to ridiculously hot (450F 220C) but the pizza doesn't seem to care hehehe I'm sure you guys are making many home cooks very happy. Jim Mexico
the origin of pizza was some people in italy putting whatever ingredients they had on top of some kind of bread with some kind of sauce, so in essence the most authentic pizza is whatever pizza you string together with what you have. theres no such thing as breaking the pizza rules
That's both right and wrong, simply because over time, what we call a typical Italian pizza took a singular shape and it's not using just whatever you have..
@@MyRealName Who are you? My sun god? The perpetual nature of the sun outshines the beauty of the goose discourse (SWQAK SWQAK SWQAK) that we are participating in. Pray to our God. Italian food is incomparable to the sun. The goose SWQAKING is incomparable to the sun. We fall to our knees.
@@MyRealName Unless you are claiming that you do a certain of pizza there should be nothing wrong. Even in Italy there is a variation to pizza in almost every region. Rome and Sicily do not play by the rules of making it round. So aren't these pizza anymore? Of course they are! Pizza al Padellino is almost a deep dish pizza. Isn't that pizza? Or course it is!
@@Devillunar My point is, you're not going to go to a restaurant in Italy and get a pizza made from "whatever they have at the moment". Obviously there are variations in regions, but they all have a typical recipes for different regions. Recipes, not improvisations, all I'm trying to say.
Oh my god! I HAVE to try this! I haven't truly enjoyed pizza since I visited Rome in 2016. I had amazing pizza there, and any pizza, bought or homemade, could not compare to that. But this looks so good! I have to try it!
also in re: "too much", google "South Shore bar pizza", a species of pan pizza from bars in a region south of Boston (and, typically, not really near a "shore"), they load those things down. Also they treat the edges not as crust to hold on to, it's more like Detroit pizza where the point is to let the edges of the pie burn a little bit.
This video couldn't be timed more perfectly for me. I've been trying to get as close as I can to neapolitan-esque pizza, but the one enemy I still face is the occasional gum line on the top layer of the dough. Not only did you use the literal exact same canned tomatoes that I do, but also adressed something I wanted to try: thickening the sauce. Having tried your turkish lentil soup, I expect VERY much from that tomato sauce. If you're reading this and haven't tasted the soup I really, really urge you to try it. It's an absolute blast of flavors, in all the right ways. I'll leave another comment once I've made and tasted the tomato sauce, looking forward to that! Also, side note: Dough handling for neapolitan pizza is probably a bit challenging for the first 2-3 times, but after that it's pretty easy. My top tip is to watch some videos on wet dough handling for bread - the techniques and strategies you learn there will make all the difference. And a side side note: I love your approach to cooking. Fish Sauce on pizza, forming and baking that pizza in a pan, plastic bags as covers... whatever works, works. I'd much rather take something like that than a recipe that is perfect on paper, but unattainable for the average home cook due to ingredient or tool constraints.
You know, what I love about you man, is that you are you and do things your own way without giving a damn about the establishment and this is what food is about. Keep up the good work. Now for my pizza, monterrey or strong cheddar cheese is perfect. I like acid salty cheese.
When I was in cooking school, the internship I did in Florence would bake fresh mozzarella slices for a few minutes to melt out excess moisture when using it in an eggplant parmigiana. Similar technique. I can’t wait to try your dough recipe for a pan pizza. And I am a huge fan of fish sauce in all sorts of dishes! Red boat is A+ brand!
You know, I've been trying all the make at home neopolitan hacks for years now, and some were better than others but none of them really left me satisfied. I gave this a try (except the egg in the dough, that's a bridge too far) and it was fantastic. We used to get some German frozen pizzas in my country when I was a kid, and this reminded me of them in a really good and comforting way. Thank you for this recipe, it is a food engineering masterpiece.
I'm for sure going to try this. Growing up, pan pizzas were all we had. We made them in large rectangular baking pans. Mom made the sauce from cooking down V8!
you could try to do it the other way round. bake with top/bottom heat first and in the end go with the fan. that would be nonna baguette style and there is a reason to do this. just try it. maybe i am wrong :D
Been watching your videos for years now and I love that you pronounce foods and brands correctly in their respective languages! That displays such an appreciation for culture that's rare to find in America
When I read 'pan pizza' in the description I assumed it meant 'frying pan' - which I have seen a while ago - although of course you finish it off in the oven. I don't think I've ever seen those large round baking trays - pizza trays are usually perforated, so I don't think they would work for this. For me when I make pizza the main problem is getting the sauce right - I've spent ages trying to reduce tomatoes to a sauce, so might just try this idea of blending tinned tomatoes.
I live in a northern city in Italy and there is a very popular restaurant where they do it in a pan also. Makes it kinda look like the frozen ones (not in a bad sense)
At least in Berlin you will find low moisture Mozzarella at some stores specialized on Italian products, where you can buy Fior di latte mozzarella. I also found low moisture Galbani mozzarella at Kaufland which had more taste than expected.
But it is a problem in Germany. While you get low moisture Mozzarella in Switzerland everywhere including Aldi with its own brand, in Germany Mozzarella is usually either water soaked or grated and diluted with starch.
That hack to make your own low-moisture mozzarella is gold. I'm lucky enough to have access to whole-milk low-moisture mozz at my local grocery, but it's not low-moisture *enough*, so my pizza still comes out too wet. Can't wait to try this out.
I had my headphones on and when you shouted ohhhhhhhh after the bottom reveal I wanted to slap you with that pan. Thank for tinnitus... Other than that nice video.
6:10 Huh? A classical Neapolitan marinara pizza doesn't include anchovies. I just had to check Wikipedia for that, and it seems to be a Roman variation.
Thank you for that awesome mozzarella hack. In Denmark we have that exact same issue - no low moisture mozzarella unless its Italian week in Lidl. I have a baking steel, but I don't use it much because of the amount of preheating required in the oven. Usually for pizza I use a cast iron skillet (also from Lidl), because I can quickly preheat it on the stovetop and also because the sides allow me to get that Detroit style super crispy cheese crust if I feel like it
Here in Brazil low moisture mozzarella is the most common and cheapest cheese to find, probably one of the reasons why we have the best pizzas in the world
Try Kashkaval cheese from Lidl as your basic Pizza cheese. It comes in a 750g block for just 5 EUR and tastes surprisingly great on Pizza 👌 But in fact it is a great idea to use the mozarella juice (is it perhaps whey?) in the dough, makes it much more crispy.
Hello. I'm new to your channel and I like it very much. I have a request though. Could you make the Filipino dish- kare kare? I'm Nigerian and I'll love to try it but haven't really found a recipe for it.
Oh my goodness! I love the mozzarella juice trick, and the result looks incredible. I thought I made pretty good home-made pizza, but looks like I can ascend to the next level now!
Personally, i cook my pan pizzas on the stove for a minute or two after to get stronger browning on the bottom. I also generally use the broiler for the top just to get the cheese very crispy.
God I love your videos, its so nice to see someone use literally exactly the same ingredients I use, making american recipies in Germany aint easy :c Grüße aus Wolfsburg ✌
if you have then oven an a cast iron skillet, you don't need any extra equipment to make a decent neapolitan-ish style pizza. I have no pizza stone/steel, no paddle, no standmixer and my pizza turns out pretty damn good.
I like using a cast iron frying pan to crisp the bottom and then finish in the oven on grill mode at the highest temp possible; does a solid job but you need to make sure your pan is super well seasoned or the pizza WILL stick. I'll have to try your homemade low moisture mozz method though; love me a stuffed crust pizza but low moisture mozzarella is only widely available in the UK as pre-grated tat that only tastes of anti sticking agents. Pre grated parm though; sinful behaviour... I just use a microplane to get the super tiny granules of cheese. I also prefer pecorino with tomato based sauces. Oh and I'm imagining fish sauce would do the same thing as worcestershire sauce in this instance although I guess fish sauce is a little sweeter depending on the brand. Guess that might bring out the tomato flavour more?
Looks delicious. Do you happen to know if using margerine or even vegetable oil to coat the pan with works as a substitute? I don't want to upset any lactose intolerant guest's stomachs with this. Bonus question: I was fully expecting you to use like a cast iron pan or something from IKEA at first (or even a ceramic pie tray). Do you know how well these interact with the dough? Still crusty or would I need to experiment with a different dough composition?
I'll use soy sauce instead of fish sauce. Basically the same thing, but without the fish. Super solid home pizza making system. My own favorite homestyle pizza recipe is borne of the same sort of long series of trial and error innovations. Definitely giving it a try when I get back to the states. We use provolone for the lighter flavor pizza cheese varietal here. I love your home comfort food engineering videos, Andong. :)
If you add garam masala and garlic salt to substitute some of the salt in the dough it will taste very savory. I'm still experimenting with additives. I don't suggest that one, its not right. But it was very interesting and maybe gives someone ideas lol. Fresh chopped basil goes hard as a topping. You can put the cheese on a strainer over a bowl in the fridge overnight and a lot of water will come out. Not likely good enough for one like yours though.
Tbh mozzarella and tomato suace are the most boring things that can get put on a pizza. I did eat many pizzas in my life and I love pizza. But there are so many nice sauces and cheeses that fit on a pizza. I respect the Italian identity, but just sticking to some rules, just because it always was like this wont make a pizza taste better. Thats also likely the reason why you added the fish sauce and Gouda. But I appreciate your recipe. May try it and give it a go.
Had a hankering, this recipe was in my try book but I didn't have all the things. Sorry semolina you missed the party but being full flour didn't hurt the results too badly, we do what we must. Same with the mozz liquid but that was bc I already had low moisture mozz on hand so I used the recipes call for milk in replacement. Another thing I didnt have was tomato paste and fish sauce... But you know what I did have? Sun dried tomatoes and oyster sauce. The sauce was actually really tasty and thickened up nicely with the sun dried tomatoes anyways and the savory flavor was so there with the oyster sauce and a touch of soy to get the salt kick and more msg. Just goes to show that this recipe still works well even if you don't got the exact stuff!
This is my perfect pizza sauce. Mutti crushed tomatoes, fresh microplaned garlic, freshly home dried herbs from the garden, Italian tomato paste, virgin olive oil, salt and cayenne chilli, also from the garden. Add it all to a saucepan and heat on low for 10 min. Turn it off and let it steep till it is room temp. The flavour profile is outstanding. The fish sauce is a nice touch but I prefer the real anchovies, especially the white Italian marinated ones.
You can totally use that fresh mozz. But don't try to coat that pizza underneath the toppings. It's strictly a topping, to be scattered like the others. Not structural to the pizza like the sauce or the cheese on a new york slice.
You made this video exactly 12 hours after I made Adam Ragusea's Pan Pizza from his 2 year old video. Lol sometimes I really do think I'm in the Matrix.
What would you put on your perfect pizza? 🙋🏻♂ Should I admit I like pineapple?
I would put black olives and sausage!
I also like pineapple on pizza😍
Yuck 😐
pineapples are awesome dude, most people who don't like them are pretentious af imo
I will tell everyone even if not asked, but in my opinion the biggest game changer in pizza making is using turkish kasar cheese. To me that is the best cheese hands down for any kind of baked cheese use case.
Your honor, his pan pizza recipe breaks all the rules!
Objection! He made it in a pan
Waiting for @LionField to react to this
Dieses Video fühlt sich wieder an wie ein klassisches Andong Video, vielen vielen Dank dafür
Kashkaval is a great pizza cheese and very similar to low moisture mozz. It‘s pretty widely available in germany too (think Lidl, Kaufland, turkish supermarkets)
kashkaval is perfect melting cheese! 🙌
Snap! i think its similar to kasar peynir which i find in the UK.
thanks for the tip!
To emphasize the choice of kashkaval for pizza, back home in Serbia, many pizza places use kačkavalj for their pizza cheese, often listed as the first ingredient in terms of toppings. I can imagine you could probably find similar cases elsewhere in the Balkans too, so there's plenty of precedent for its use!
As an italian who craved pizza in germany, I approve this message. Turkish cheeses are much better than any mozzarella found in german supermarkets.
As someone who has a huge passion for making homemade pizzas this video is INSANE! What an absolute goldmine of information. Incredible video, ill be saving this one to refer back to in the kitchen
You have fantastic attitude, Andong. I am a firm believer that a cook is nothing without passion. Only passion can supercharge a perfectly fine meal into something really special. And your videos are full of that special spark.
Thanks for showing some ingredients that you found in Germany!
I live in Frankfurt and I usually go for rewe's slices of low moisture mozzarella and spicy calabrian sausage from the counter
The pizza you made looks like the better version of Dr.Oetker's Ofenfrische pizza
I didn‘t know rewe sold that, thanks!
I have never been able to find low moisture here in germany. I plan on making pizza tonight. I'll try this out.
@@miluki1822 lidl has some low moisture mozz in slices as well. They started selling it here a few months ago and its a game changer for anything I cook that needs mozzarella on top. Now I'm in lower saxony so idk if they sell it everywhere but might be worth to check out if your store carries them.
@@orion6997Just made his entire recipe, and I couldn't be happier with the result. I already had all the ingredients because I wanted to make pizza anyway, and he just happened to upload it today. Never had such a crispy pizza out of the home oven-awesome!
@miluki1822 Aldi (Süd at least) has 300 or 400g logs of Mozzarella, which is quite low moisture, I think. It's great for Pizza and way better than fresh Mozzarella
off the dome i think the "cheese juice" is mostly butter and whey; butter is gonna taste good in a crust whenever and whey is gonna juice the protein content of your dough which is gonna be more gluten and make a much chewier crust, it is a fantastic idea
not really, whey/milk protein are dough tenderizers. They don't make "more gluten" but the opposite. which in a quick yeasted dough is actually a very good thing, makes it crispier and softer.
you need to make more videos man, you're so unique and great, holy, favorite food youtuber
I actually started using scamorza cheese on pizza when I can find it in shops, instead of worrying too much about mozzarella. When you think about it, it‘s also a pasta filata cheese, just a lot drier and slightly more aged, and gives a good cheesy flavour to the pizza while still being as melty as mozzarella.
This is genius. Thanks for the tip!
When american pizza (and many others) recipes call for "mozzarella" it's usually more like scarmoza. Thats also why its so yellow.
Its very different from the low moisture mozzarella here.
If you want a cheese to replace that "US pizza mozzarella" just use scarmoza instead. It does have a slightly stronger flavour than US "mozzarella" though.
Yellow? Since when? Where in the US?
Thanks for the tip
@@robertfaucher3750 low moisture mozz usually has the yellowish tint that fresh mozz doesn't, and most people use low moisture mozz on their pizzas
@@robertfaucher3750 very slightly yellow, not like yellow cheddar yellow.
Fabulously helpful for those of us who have been trying to make a pizza at home from scratch. As to the mozarella being too wet to begin with, I simply squeeze it repeatedly and eventually it becomes low moisture mozarella. It's a lot simpler than dry frying it, too.
It doesn't help for the cheese crust *but* about two years ago I went through every single "Pizza-cheese" bag at my local REWE and found that Finello Pizzakäse is literally just shredded low moisture Mozzarella, haven't looked back since. Day and night difference to my previous attempts with fresh mozzarella. Also I've recently found out that Edeka also now has shredded low moisture Mozzarella which also works pretty well, but obviously is only available at Edeka (some of them).
Also, if you have access, Metro sells literal "Pizza Pepperoni" like... the real deal. I bought a 1kg packet and threw it in the freezer, you can just throw it on the pizza right out of the freezer and it will have the perfect consistency after 8-10 minues of baking.
That mozzarella tip was so good! Been struggling with trying to find non grated low moisture mozzarella here in Finland too
I tried this the other day and i must say i was really impressed. Thank you for this great recipe!
Lots of naan recipes include yoghurt for that slightly tangy taste, I wonder if the leftover ‘mozzarella juice’ does something like that. I imagine it’s whey protein and maybe slightly acidic? If so if could change the texture of the dough.
I saw a while ago that Kenji adds vinegar to his bread dough to make the dough ‘stronger’. When I’ve done that, it also gives the bread a sourdough like taste which is great 😊
Your instincts are super accurate. The remaining whey which separates while separating milk solid from whole milk while preparing paneer is often used to make bread/roti/chapati in Indian households
I would say no to acidic. They milk for mozz is treated with enzymes wich make the proteins curdle. And u use very little of it. Joghurt is a product of fermentation, where friendly microorganisms are living in our product, and they turn the lactic sugar(the one that non dairy ppl struggle with) and turm it into lactic acid, which is responsible for the taginess. Could be creamy though!
Absolutely spot on with the hot red pepper. Not enough to feel the heat, but a small bit in the background to liven the other flavors. Pepper works best with tomato based sauces, but in lighter sauces, sometimes I use mustard powder instead.
As someone who worked for years in a NY style pizza shop in america, we extensively used the pre-grated parm. it just hits right.
Man, I’ve been making pizzas for several years (pan, stone, steel, gozney etc etc)
The mozzarella hack is game changing. Potentially the greatest thing I’ve learned from food TH-cam that wasn’t taught by J Lenji Lopez-Alt.
I commend you sir. I commend you
I just made the pizza sauce and wow that is some excellent sauce! I couldn't find the recommended tomatoes and it still came out incredible. I look forward to pizza.
After watching your video, I decided to buy a pan pizza from Pizza Hut. Thanks for the inspiration!
My man just outdid Adam Ragusea in resourcefulness with the homemade low-moisture mozz technique. I wonder if it has a similar desirable acidic tang to the high-quality store-bought kind, too.
I think I remember Adam saying that cheese companies use some industrial process for drying that's not possible at home, might try and see if this method tastes good.
@@OmniversalInsectIt doesnt matter either ways. Low moisture mozzarella just isn’t available in most parts of Europe. If you want to do it, this hack might be the only way or just use another cheese like a super young Gouda or something.
I made this with a tiny adjustment. I made the pizza sauce a little spicier and a bit chunkier. Worked great and tastes amazing.
Aleksey, I'm happy to see someone else not waste whey. I've been using whey in bread baking since the 1970s. you can also use it in cakes, doughnuts, pancakes, flatbreads, biscuits, cookies, etc etc anytime you need liquid. you can freeze the whey and use it later.
as a money saving tip, whenever I have a cheap teflon pan that the handle breaks off of, I save it for baking, pizza, pies, flatbreads, etc.
This is a wonderful service to humanity. I always toss an anchovy into my tomato sauce, same difference.
My preferred pizza style is Sicilian. Thick crust which I bake first ALONE. then the parm with sauce on top, heat that. Then the toppings and finally the cheese (mix of 3) for the last 10 minutes to simply melt it. All made in a wonky Mexican oven that varies in heat from moderate (350F 180C) to ridiculously hot (450F 220C) but the pizza doesn't seem to care hehehe I'm sure you guys are making many home cooks very happy. Jim Mexico
Making this today for my vegetarian gf, what would a good veggie alternative to fish sauce be? Soy sauce? Mushroom/vegetable stock paste?
Seaweed or Kombu, Salty Capers, Vegan Oyster Sauce, Kalamata Olives, some mushrooms, Soy Sauce, all give the vibe, mix and match to zero in :)
I did the mozzarella trick after seeing your video. Worked great.
the origin of pizza was some people in italy putting whatever ingredients they had on top of some kind of bread with some kind of sauce, so in essence the most authentic pizza is whatever pizza you string together with what you have. theres no such thing as breaking the pizza rules
That's both right and wrong, simply because over time, what we call a typical Italian pizza took a singular shape and it's not using just whatever you have..
@@MyRealName Who are you? My sun god? The perpetual nature of the sun outshines the beauty of the goose discourse (SWQAK SWQAK SWQAK) that we are participating in. Pray to our God. Italian food is incomparable to the sun. The goose SWQAKING is incomparable to the sun. We fall to our knees.
@@MyRealName Unless you are claiming that you do a certain of pizza there should be nothing wrong. Even in Italy there is a variation to pizza in almost every region. Rome and Sicily do not play by the rules of making it round. So aren't these pizza anymore? Of course they are! Pizza al Padellino is almost a deep dish pizza. Isn't that pizza? Or course it is!
@@Devillunar My point is, you're not going to go to a restaurant in Italy and get a pizza made from "whatever they have at the moment". Obviously there are variations in regions, but they all have a typical recipes for different regions. Recipes, not improvisations, all I'm trying to say.
@@JueJamie Drugs are bad
Did I miss it or didn't you show the cheese crust after baking?
Oh my god! I HAVE to try this!
I haven't truly enjoyed pizza since I visited Rome in 2016. I had amazing pizza there, and any pizza, bought or homemade, could not compare to that. But this looks so good! I have to try it!
This is very creative! I'm trying this tonight. Gf is on a long hike so she will appreciate it when she gets home!
this mozzarella hack will change my pizza game! Thank you, im looking forward to my next pizza.
also in re: "too much", google "South Shore bar pizza", a species of pan pizza from bars in a region south of Boston (and, typically, not really near a "shore"), they load those things down. Also they treat the edges not as crust to hold on to, it's more like Detroit pizza where the point is to let the edges of the pie burn a little bit.
This video couldn't be timed more perfectly for me. I've been trying to get as close as I can to neapolitan-esque pizza, but the one enemy I still face is the occasional gum line on the top layer of the dough. Not only did you use the literal exact same canned tomatoes that I do, but also adressed something I wanted to try: thickening the sauce. Having tried your turkish lentil soup, I expect VERY much from that tomato sauce. If you're reading this and haven't tasted the soup I really, really urge you to try it. It's an absolute blast of flavors, in all the right ways.
I'll leave another comment once I've made and tasted the tomato sauce, looking forward to that!
Also, side note: Dough handling for neapolitan pizza is probably a bit challenging for the first 2-3 times, but after that it's pretty easy. My top tip is to watch some videos on wet dough handling for bread - the techniques and strategies you learn there will make all the difference.
And a side side note: I love your approach to cooking. Fish Sauce on pizza, forming and baking that pizza in a pan, plastic bags as covers... whatever works, works. I'd much rather take something like that than a recipe that is perfect on paper, but unattainable for the average home cook due to ingredient or tool constraints.
You know, what I love about you man, is that you are you and do things your own way without giving a damn about the establishment and this is what food is about. Keep up the good work.
Now for my pizza, monterrey or strong cheddar cheese is perfect. I like acid salty cheese.
Btw if you don't have an oven that can do 30°C you can just turn the light on. It's hot enough to make it warm and cozy in the oven.
Thanks for this recipe, nervt weekend is pizza time!
When I was in cooking school, the internship I did in Florence would bake fresh mozzarella slices for a few minutes to melt out excess moisture when using it in an eggplant parmigiana. Similar technique. I can’t wait to try your dough recipe for a pan pizza. And I am a huge fan of fish sauce in all sorts of dishes! Red boat is A+ brand!
Pick! We stock these at work, though not that particular item, and I always recommend the brand to people, it's really good!
You know, I've been trying all the make at home neopolitan hacks for years now, and some were better than others but none of them really left me satisfied. I gave this a try (except the egg in the dough, that's a bridge too far) and it was fantastic. We used to get some German frozen pizzas in my country when I was a kid, and this reminded me of them in a really good and comforting way. Thank you for this recipe, it is a food engineering masterpiece.
No matter how crazy this recipe is, the fact, that you are keeping sugar in your salt jar and your salt in your sugar jar is off the limits 5:46
to dry your mozzarella, you can use a microwave on "defrost" setting.
just to add on grating it yourself...when you get the pregrated stuff they add an anti-caking agent to it that will affect how the cheese browns
The acid in the cheese helps to change the properties of the dough to make it a little bit softer and rise better. It acts like a dough conditioner.
I'm for sure going to try this. Growing up, pan pizzas were all we had. We made them in large rectangular baking pans. Mom made the sauce from cooking down V8!
you could try to do it the other way round. bake with top/bottom heat first and in the end go with the fan. that would be nonna baguette style and there is a reason to do this. just try it. maybe i am wrong :D
Omg this pizza looks perfect!!
Been watching your videos for years now and I love that you pronounce foods and brands correctly in their respective languages! That displays such an appreciation for culture that's rare to find in America
tbh he's mostly just pronouncing things in a German way
The mozzarella hack is great. Thanks for inspiration ❤ and great contet btw
Did anyone else catch that the salt and sugar were swapped? Seems like it still tasted awesome, I am definitely trying this.
14:42 - the pizza is so good, it magically turns anyone into Andong. 😅
He got Mike Wazowskied
If u want to be slightly lazier with the mozarella, i‘ve found that Cheeze Strings work well, since thats basically low moisture moz already
Did it. Was awesome!
When I read 'pan pizza' in the description I assumed it meant 'frying pan' - which I have seen a while ago - although of course you finish it off in the oven. I don't think I've ever seen those large round baking trays - pizza trays are usually perforated, so I don't think they would work for this. For me when I make pizza the main problem is getting the sauce right - I've spent ages trying to reduce tomatoes to a sauce, so might just try this idea of blending tinned tomatoes.
I live in a northern city in Italy and there is a very popular restaurant where they do it in a pan also. Makes it kinda look like the frozen ones (not in a bad sense)
jemals versucht getrocknete Soft-Datteln, fein geschnitten, zu belegen? würzig, salzig, süß gibt einem absolut den Rest... einfach mega
How long in a commercial electric pizza oven? Mine heats up to 350C.
At least in Berlin you will find low moisture Mozzarella at some stores specialized on Italian products, where you can buy Fior di latte mozzarella. I also found low moisture Galbani mozzarella at Kaufland which had more taste than expected.
But it is a problem in Germany. While you get low moisture Mozzarella in Switzerland everywhere including Aldi with its own brand, in Germany Mozzarella is usually either water soaked or grated and diluted with starch.
That hack to make your own low-moisture mozzarella is gold. I'm lucky enough to have access to whole-milk low-moisture mozz at my local grocery, but it's not low-moisture *enough*, so my pizza still comes out too wet. Can't wait to try this out.
Looks awesome! Couldn’t find the pizza pans, do you have any recommendations? 😀
I had my headphones on and when you shouted ohhhhhhhh after the bottom reveal I wanted to slap you with that pan. Thank for tinnitus... Other than that nice video.
Gain staging L
6:10 Huh? A classical Neapolitan marinara pizza doesn't include anchovies. I just had to check Wikipedia for that, and it seems to be a Roman variation.
Thank you for that awesome mozzarella hack. In Denmark we have that exact same issue - no low moisture mozzarella unless its Italian week in Lidl.
I have a baking steel, but I don't use it much because of the amount of preheating required in the oven.
Usually for pizza I use a cast iron skillet (also from Lidl), because I can quickly preheat it on the stovetop and also because the sides allow me to get that Detroit style super crispy cheese crust if I feel like it
Here in Brazil low moisture mozzarella is the most common and cheapest cheese to find, probably one of the reasons why we have the best pizzas in the world
Try Kashkaval cheese from Lidl as your basic Pizza cheese. It comes in a 750g block for just 5 EUR and tastes surprisingly great on Pizza 👌 But in fact it is a great idea to use the mozarella juice (is it perhaps whey?) in the dough, makes it much more crispy.
Hello. I'm new to your channel and I like it very much. I have a request though. Could you make the Filipino dish- kare kare? I'm Nigerian and I'll love to try it but haven't really found a recipe for it.
great recipe!
Oh my goodness! I love the mozzarella juice trick, and the result looks incredible. I thought I made pretty good home-made pizza, but looks like I can ascend to the next level now!
Tryed it right now. Absolute gamechanger in oven pizza making.
(Tho i replaced semolina wirh grounded up spaghetti [worked just as well bdw])
Where is the history that used to be in your videos?
Always liked that part..
Personally, i cook my pan pizzas on the stove for a minute or two after to get stronger browning on the bottom. I also generally use the broiler for the top just to get the cheese very crispy.
Thaanks! I'm trying this right away. ❤❤❤ you're the best
God I love your videos, its so nice to see someone use literally exactly the same ingredients I use, making american recipies in Germany aint easy :c
Grüße aus Wolfsburg ✌
That mozz trick is so cool!
Hi andong, ich hab Zuhause nur einen alten gasofen, der nur unterhitze kann. Was benutzt du denn für einen mini ofen in dem video? Danke:)
if you have then oven an a cast iron skillet, you don't need any extra equipment to make a decent neapolitan-ish style pizza.
I have no pizza stone/steel, no paddle, no standmixer and my pizza turns out pretty damn good.
I like using a cast iron frying pan to crisp the bottom and then finish in the oven on grill mode at the highest temp possible; does a solid job but you need to make sure your pan is super well seasoned or the pizza WILL stick.
I'll have to try your homemade low moisture mozz method though; love me a stuffed crust pizza but low moisture mozzarella is only widely available in the UK as pre-grated tat that only tastes of anti sticking agents.
Pre grated parm though; sinful behaviour... I just use a microplane to get the super tiny granules of cheese. I also prefer pecorino with tomato based sauces. Oh and I'm imagining fish sauce would do the same thing as worcestershire sauce in this instance although I guess fish sauce is a little sweeter depending on the brand. Guess that might bring out the tomato flavour more?
Can you add alternatives to make the base and sauce vegetarian without the egg and fish sauce?
Gay
Looks delicious. Do you happen to know if using margerine or even vegetable oil to coat the pan with works as a substitute? I don't want to upset any lactose intolerant guest's stomachs with this.
Bonus question: I was fully expecting you to use like a cast iron pan or something from IKEA at first (or even a ceramic pie tray). Do you know how well these interact with the dough? Still crusty or would I need to experiment with a different dough composition?
Any oil will work! Olive works well. Never tried this recipe with cast iron, but if it‘s well seasoned it should be fine!
I'll use soy sauce instead of fish sauce. Basically the same thing, but without the fish. Super solid home pizza making system. My own favorite homestyle pizza recipe is borne of the same sort of long series of trial and error innovations. Definitely giving it a try when I get back to the states. We use provolone for the lighter flavor pizza cheese varietal here. I love your home comfort food engineering videos, Andong. :)
If you add garam masala and garlic salt to substitute some of the salt in the dough it will taste very savory. I'm still experimenting with additives. I don't suggest that one, its not right. But it was very interesting and maybe gives someone ideas lol. Fresh chopped basil goes hard as a topping.
You can put the cheese on a strainer over a bowl in the fridge overnight and a lot of water will come out. Not likely good enough for one like yours though.
Ooooh this looks so good. I used to love Pizza Hut pan pizzas. This one is bound to blow my mind!
why do you have to transfer to a wirerack? Would it get soggy otherwise?
yes, the bottom of the pizza will go soggy from condensation steam!
Wo in Berlin hast du die runden Pfannen gekauft? In der Metro oder gibt es einen besseren Ort, wo es Küchenutensilien gibt?
Maybe try taking out after it’s done cooking then putting it onto the stove top and then you can brown the bottom more
Adding fish sauce to tomato sauce is absolutely genius.
Tbh mozzarella and tomato suace are the most boring things that can get put on a pizza. I did eat many pizzas in my life and I love pizza. But there are so many nice sauces and cheeses that fit on a pizza. I respect the Italian identity, but just sticking to some rules, just because it always was like this wont make a pizza taste better. Thats also likely the reason why you added the fish sauce and Gouda. But I appreciate your recipe. May try it and give it a go.
Wo gibt es denn die Pizza Pans in Deutschland? Für einen Hinweis wäre ich sehr dankbar :)
Had a hankering, this recipe was in my try book but I didn't have all the things.
Sorry semolina you missed the party but being full flour didn't hurt the results too badly, we do what we must. Same with the mozz liquid but that was bc I already had low moisture mozz on hand so I used the recipes call for milk in replacement. Another thing I didnt have was tomato paste and fish sauce... But you know what I did have?
Sun dried tomatoes and oyster sauce.
The sauce was actually really tasty and thickened up nicely with the sun dried tomatoes anyways and the savory flavor was so there with the oyster sauce and a touch of soy to get the salt kick and more msg. Just goes to show that this recipe still works well even if you don't got the exact stuff!
hey, when you process the tomato sauce with a machine you destroy the seeds and add bitterness.
do it by hand and skip the sugar
The mozzarella liquid is probably slightly acidic, which weakens the gluten somewhat and makes the dough more stretchy
Have you tried using provola or scamorza instead of mozzarella?
This is my perfect pizza sauce.
Mutti crushed tomatoes, fresh microplaned garlic, freshly home dried herbs from the garden, Italian tomato paste, virgin olive oil, salt and cayenne chilli, also from the garden.
Add it all to a saucepan and heat on low for 10 min.
Turn it off and let it steep till it is room temp. The flavour profile is outstanding.
The fish sauce is a nice touch but I prefer the real anchovies, especially the white Italian marinated ones.
You can totally use that fresh mozz.
But don't try to coat that pizza underneath the toppings.
It's strictly a topping, to be scattered like the others. Not structural to the pizza like the sauce or the cheese on a new york slice.
Hey maybe if yoy cant find low moisture mazz it might be a good idea to check out some cheese sticks like adam ragusia did for his pizza.
This is really helpful
The crust is like how bakers sometimes add whey to their bread dough, that's a great idea!
Those are basically the exact toppings I like on my pizza 👌 just green olives instead of black usually.
Good work Andong!
You break no rules in pizza; you just update them
Why tap the bowls to sprinkle the ingredients if you're not moving your hand to spread around the goodness?
You made this video exactly 12 hours after I made Adam Ragusea's Pan Pizza from his 2 year old video. Lol sometimes I really do think I'm in the Matrix.