Learn to Cook: Tips for Topping Pizza
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Bridget demonstrates the best techniques for adding sauce, cheese, and your favorite toppings to homemade pizza.
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I personally think you shouldn't want to top it off with all these meats that's a Young Person Pizza 🍕
Slice your mushrooms paper thin with a mandolin. Makes the toppings lighter and the mushrooms taste alot better! I never pre-cook any of my toppings, especially pepperoni. Just use 50% less fat if you choose.
reducing moisture is key. That is unless you have a very high heat oven available to you (above 500 F). Air dry fresh mozzarella in the fridge in advance if you want to avoid a wet mess. Mushrooms…..don't cook them; slice and toss on the dough.
Burned cheese…..
I like more meat
hmm
I don't like all these rules to pizzamaking. Pizza should not be made with precision – but with love..
this is not the right way to make pizza
Hey
I can't see a thing that she's doing. Put the camera on the food! Get rid of that stupid banner at the bottom. Omg 👎
I love these cooking videos where you can't use any store bought stuff. You have to have freshly grated cheese. You cant just use any salt, it has to be pink himalayan rock salt, freshly grated. You can't just use any kind of tomatoes, they have to be grown in your own backyard. It's just a friggin pizza!
Meat under the cheese is a crime! That’s the only thing anyone needs to know when making a pizza.
Never understood why pizza sauce and cheese, never mind the toppings, don't go to the EDGE of the pizza. I am sorry, the pizza "bones" with nothing on it, get relegated to compost.
too much parmesan?
Question: What's the diameter of the crust you're showing? Mine is smaller so I need to alter the amounts proportionately.
more parmesan…ffs.
This one needed more sauce, a LOT more cheese, and generally, a lot more toppings. If your pizza is less than an inch and a half deep, it needs more toppings.
>we're not loading it too much
>loads it too much
• green bell pepper
• black or green olives
• pepperoni
• onion
• bacon
• Mozzarella cheese
My favorite toppings
I like more sauce
Whoever calls pizza a pie is not my friend
This is not how you spread the tomato base, watch Italians do it, you start from the center and circle around to the sides
Vegetables never go on pizza.
What are the people in the background doing? I think they are just "looking busy" In one recent video they were frosting a ham.
A pizza is not a pie like a car is not a bike.
Mushrooms have a very high moisture content, generally 90% or so with the mushrooms one may use for pizza, such as a white mushroom or even a crimini mushroom.
Having said that, most of that moisture is exuded onto the pizza and thereby making the pizza a bit more wet than one would like. Some of the moisture may evaporate, but not enough.
My thoughts only.
I don't remember exactly how old I was… Somewhen about maybe 6-10 years. I once tried to top a "breakfast pizza" with a pre-bake crust. Yeah. It had stuff that might have worked if I had dried them first, but my grasp of cooking basics was much looser than it is now. Obviously it became a soggy mess. ^_^'
Bridget looks great here, I've always had a little crush on her, I don't know how old the episodes are that I see on OPB, but whatever you are doing keep it up
solids can have different densities of different molecules/atoms – a cup of cheese does not have the same weight as a cup of milk.
measuring it by cup gives you a unified advantage.
i kinda worded that wrong – fresh champignons on top of your tappings will dry out and develop a pungent, urine like stink.
i prefer canned, presliced ones or if you want to use fresh ones, put them beneath the cheese.
5 minutes is so hard to wait, i always burn my mouf :3
they do, did you not hear when she said 1/4 inch around the edges?
A shame these folks do not bring their expertise to the optimally healthy regimen of Caldwell Esselstyn, Colin Campbell & John McDougall.
whatever you do – NEVER use raw mushrooms, your pizza will taste like piss
Love this channel, glad I sub'd!
Why measure solids by volume? Just silly.
I was always told to use a part-skin low moisture cheese on my pizza. I think the logic was because whole milk cheese will burn.