Comments on: Learn to Cook: Tips for Topping Pizza

By: Skard4Life

Skard4Life — Thu, 02 Mar 2023 11:06:57 +0000

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.

By: Sm1thWessonAndMe

Sm1thWessonAndMe — Thu, 02 Mar 2023 11:06:57 +0000

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 👎

By: Paris Banks

Paris Banks — Thu, 02 Mar 2023 11:06:57 +0000

Hey

By: Maddie Lawrence

Maddie Lawrence — Thu, 02 Mar 2023 11:06:57 +0000

this is not the right way to make pizza

By: Asmus Johansen

Asmus Johansen — Thu, 02 Mar 2023 11:06:57 +0000

I don't like all these rules to pizzamaking. Pizza should not be made with precision – but with love..

By: Reddylion

Reddylion — Thu, 02 Mar 2023 11:06:57 +0000

hmm

By: Daniel Land

Daniel Land — Thu, 02 Mar 2023 11:06:57 +0000

I like more meat

By: Rod Lopez

Rod Lopez — Thu, 02 Mar 2023 11:06:57 +0000

Burned cheese…..

By: Graphene

Graphene — Thu, 02 Mar 2023 11:06:57 +0000

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.

By: Al ge

Al ge — Thu, 02 Mar 2023 11:06:57 +0000

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.