Carla and Molly Try to Make the Perfect Pizza Cheese | Making Perfect: Episode 3 | Bon Appétit

here. It's just not going to happen, we could get an imported Italian buffalo milk

cheese

, try it and see how it compares, but right now the handmade curd we're taking from curd to

cheese

day, it's the best ideal situation, okay? ? We're not done yet, but we want you to try this. It tastes like a very good

pizza

cheese. Very good cheese for

pizza

. Is very good. OK. I'm going back to this hybrid again. There is no rule that says you can't mix. Buffalo butt and fjord, like I said, no one said that in any way above, oh look, here it comes, here's the mozzarella.

Wow, it's less for Buffalo, maybe that's okay, so we just brought in some imported buffalo mozzarella, it's made in Campania, which is where. We were just very wet, really juicy, much more buttery and soft, yes, it's very watery. Ideally this should be kept away from Brian at least overnight. I should definitely

make

a cake with it. Oh mother, okay, okay, okay, we're swimming in Wow milky milks Wow Wow, yeah, the Buffalo River, oh my gosh, I really like that taste. Okay, we can't deny how good that taste is. We could try the hybrid dream, yes, and see what happens.

When we have an ounce of this and an ounce of shorter latte, this is really good, although it happened to me with two-year-old aged parmigiano-reggiano. I think this is going to be great, but not great. I mean, no wonder she's a really nice lady. next cake, the hybrid cake 5050 drained with our other record of much shared, a Pope knows that she already boola mm-hmm maybe we are like breaking some culinary sin, okay, less leakage, it

make

s turtle sense, it's half of benefit they saved bite of parm mmm Molly Buffalo Baz we did it, it's really good, it's better, maybe wait.

Oh what's wrong, a second chardee, it hurts, the starter didn't work, who can't tell me why not, char? Are you sure? Because I think it's great. Things have happened here well, well, I'm overwhelmed, it could be better for both worlds. Gunilla, I'm undecided about the part, I'm not undecided about anything else, nor no, I think it's actually really good. I'm going to sleep soundly yes, I'm really free to try you already told me too much why you screamed about the buzz like bland lentils, oh my god, when so every fool you save a bite for parm, what do you think there's more brightness? like that kind of shiny kind of black cock actually that's enough, that's all you guys, I don't know, I don't know, I don't think, honestly, I think it's so nice about this, it's like pockets of moisture, they have richness You have this kind of liquid, it's pleasantly thick, you know, yeah, I hope so.

It means you're ending this because this is gold, like this, like this, I want that, yeah, you might like it pretty good, yeah, where you were yesterday versus now. We were literally crying yesterday, I mean we were literally crying today because of opposite emotions, yes there are still a lot of tears, yes there were a lot of tears. I'm so excited, I mean, okay, we pass the torch to you, go in peace, I can't believe it. We're back here, but it's really exciting because I think we can cross off a lot of things from the top, okay, come on, it's a nice clean fresh mozzarella, half buffalo and half turn total one ounce 1 ounce, let's say pasteurized and Minimal drain a room temperature 30 kosher salt Olive oil torn before and after perm in the oven and then these closures down here will be

perfect

hybrid P hybrid ginsa Jesus IRA Jeeva I think it's the best of both worlds Me too.

I feel super excited. In this regard, yesterday there was a moment when I felt very bad and I thought: why did we go to Italy? Nothing matters, of course, but as you said, the cheese we are

making

has a very Italian spirit, it is active, it is Italian. the American way I feel very comfortable delivering this pizza with your dough, your sauce and our cheese blend, that's

perfect

for the toppings guys, so I'm excited for our final pie to be perfect in a couple of weeks. Okay, we're in charge of the ingredients. This is not the right dough.

I feel like castaway Tom Hanks when he makes a fire and you're literally sitting there saying you don't want Molly and Carla to be unspecified? I said I don't want his cheese and I don't want my sauce so I think we're oh wow, you know?