White Pizza That's Actually Good

Instead of the traditional bland ricotta cheese, this white pizza is made with a garlicy Alfredo sauce. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
My dough recipe is here: • Making New York-style ...
For the sauce, chop up four or five cloves of garlic and grate a roughly equivalent pile of parmesan or pecorino cheese. Fry the garlic in a little butter until it's just golden, then pour in about half a cup of heavy cream. Bring to a boil, then remove from the heat. When it's mostly stopped bubbling, grind in some pepper melt in the cheese. If the sauce has gotten thick and gloppy by the time you need to use it, thin it out by adding more fresh cream.

[@aragusea]

Q: Why did you use your stone when you just made a video about how pizza steels are better? kzbin.info/www/bejne/i4i5dpqleqyhobs A: Fair question. You'll note that I made this white pizza twice in the previous video - once on the stone and once on the steel. You'll also note that when I made it on the steel, the pizza stuck really badly to the peel and it came out amoeba-shaped in the end. So, that's why the footage I used for this video was of the pizza I cooked on the stone! It came out nicer! Also, good stones still work great! Q: Can you make extra sauce and reheat it later? A: In my experience, this sauce is TERRIBLE reheated. It breaks instantaneously. I make it fresh every time. Maybe if you stabilized it with some cornstarch or sodium citrate you could save some for later. Q: You really can't find whole milk, low moisture mozz where you live? A: I think this is a rarer product than many people seem to realize. People have sent me links to a cheese at wal-mart, and it's not actually low moisture. It's just medium moisture. Cheeses sold as "low moisture" have been dried using a high heat drying process that causes additional fermentation and intensifies the flavor. Low moisture, part skim mozz is really common in U.S. grocery stores, but the full-fat version is harder to come by. I live in a small, poor city in the deep south. We just have normal grocery stores down here. Maybe in your city you can get it. Q: Are heavy cream and double cream really the same thing? A: Well, not quite. As i understand it, double cream has a fat percentage somewhere in the 40s, and heavy cream usually in the 30s. But they're the most analogous products, as far as I know. I don't think the percentage really matters much for this recipe. I even made it with half and half once, and it was still good. The cheese is really what's doing the thickening, not the fat. Q: Why are you warning us against eating too much Alfredo sauce? A: Extremely high-fat foods send me straight to the bathroom. You? Q: Is that really Alfredo sauce? A: In the U.S., yes, this what most people call Alfredo sauce. Some people use milk instead of cream, some people use more butter. But that is Italian-American Alfredo sauce. In Italy, Alfredo sauce involves pasta water and perhaps no dairy at all, other than the butter. I'm Italian-American. That is the perspective of this channel.

[@suckura7085]

U fat

[@siddoo6778]

I was just going to ask you that!

[@holyshetnfack9504]

Thank you I was really confused at first

[@t_y8274]

What's the fat percentage of your cream? It differs from country to country

[@bardek4045]

What if I eat too much of the sauce?

[@noahcoppock3063]

I have perfected that dough recipe, and now all my friends think I’m a genius, thank you

[@jamesfrederick.]

Nice

[@marwaboss8383]

What did you Change?

[@bobertert]

marwa boss they’re really gonna hide that from us aren’t they

[@ActuallyRocatex]

Nice. I only just started but I've already dropped a dough ball. Guess I've got a lot to go

[@theamhway]

Sane! But Adam perfected it for us

[@PLANDerLinde99]

Adam's son: "Dad why is my sister called Summer" Adam: "Because mom likes Summer time" Son: "Thanks dad" Adam: "No problem, White Wine"

[@Eskmm1]

"No problem, Brown sugar is just white sugar with molasses"

[@gtabraham3454]

@@tomatotortilla I wish I thought this was funny. 🙁

[@aaronaaron9492]

Trang Lam tf man

[@PLANDerLinde99]

@@tomatotortilla I'm British. My family doesn't have a lasagna recipe. And brine from what can to what sauce? You lose. Twat.

[@Nealrex101]

Shadsy The Hedgehog looks like someone can’t read sarcasm

[@pdfbanana]

I like how he acts like people were furiously asking him to weigh the ingredients

[@ace_of_fives2744]

banana some people are.

[@blackironwalterkus3851]

I mean yeah it is a recipe.

[@RonJohn63]

It's a metric thing.

[@maxximumb]

He didn't weigh the rosemary. I can't make this pizza.

[@MrAliFranca]

honestly thats the internet for y'all. I bet there were people furiously asking him that

[@Doodlebob108]

"don't eat too much of it" don't tell me what to do adam

[@a.h.tvideomapping4293]

Lactose Intolerants: oh fuck life I’m going to eat 5 pounds of Alfredo and 15 gallons of milk at ONCE *gulp*

[@portablerefrigerator4902]

420

[@nickslittlemind8330]

@@portablerefrigerator4902 at least put the actual rick roll

[@TheDNW]

I did a thing

[@L-Archange]

sus pfp

[@michaelc8192]

Don’t season your pizza steel, season your squarespace

[@ninekain3475]

Hahaha very good!

[@igkronusmetal4ever]

This killed me.

[@C.BotBoi]

Don't pizza your seasoned squarespace, pizza your steel

[@spudfellow5514]

@@C.BotBoi 200 IQ

[@hassaanawan367]

Don't season your pizza sauce , season your garlic

[@jcnot9712]

_so before we start making this pizza, we’re gonna talk to MIT’s chair person of the aerospace department to figure out the best method for cooling_

[@Vel073]

JC Not lmaooo

[@ryansn3600]

hahahahha

[@MetaBloxer]

This meme we're keeping this one

[@jbetfifty5904]

@@MetaBloxer nope

[@tareke586]

jbe tfifty why not

[@HomegrownTyrone]

When he chopped up the rosemary on the cutting board I thought he was going to place the pizza on top so it would infuse flavour into the bottom crust 😂

[@everything-comics1102]

Why I put my rosemary on the bottom NOT the top

[@taniaburton7559]

Yeah!! Focaccia pizza!🏆

[@HandledToaster2]

@@everything-comics1102 why I season my crust; NOT my topping.

[@MFRiley]

2:23, A good tip for making macaroni as well.

[@joelzusein]

I read the title as "White Wine Pizza That's Actually Good". Got excited too soon there.

[@Thenematicphase]

Drugs are bad

[@ethanclayton928]

Nematic why though

[@generalkenobi7232]

@@Thenematicphase I noticed that you're talking about drugs. I, Giorno Giovanna, have a dream that I know is just. I'm going to become a Gang-Star and rid this country of drugs!

[@miguellukban9622]

@@bookworm6333 Do kids Adult are for virgins😎

[@bookworm6333]

RockyRoad L Hell yeah

[@TommyAngelo1337]

"It sure ain't good for you but at least it tastes like something" Cooking channels in a nutshell.

[@mastergamingnic1681]

Yung Lsg That’s not true. There are unhealthy food that tastes bad. Burger King.

[@UBvtuber]

@Yung Lsg Any home-made burger > Culvers > Burger King > Mcdonalds

[@pirate6616]

Ugly Bastard eww burger king

[@UBvtuber]

@@pirate6616 Hey, it's not good for you, but the whopper is bomb.

[@mastergamingnic1681]

Ugly Bastard Big Mac > Whopper

[@ijustworkhere1008]

The KZbin cooking siblings: Adam - the elder brother who takes all his work seriously and was the youngest among his brothers to get a job Babish - the laid- back brother who loves to put some flair into his work for fun and got into showbiz Josh Weissman - the hippie younger brother who always has a stash of good weed hidden away somewhere You Suck at Cooking - the alcoholic cousin with anger management issues HowToBasic - the youngest brother who got dropped a lot as a kid And of course their parents were Ainsley Harriot and Nigella Lawson

[@mvshenhon8966]

My god... This explains everything.

[@nathanzimmer859]

E

[@mauz791]

Ethan Chlebowski's the dude who researches everything and educates the masses Kenji's the efficiency master, with a GoPro

[@PockyFN]

Yes Ethan and kenji perfect

[@thesaucylorax]

And Chef John is their favorite uncle

[@mitchellcox1912]

When I met my wife, I just eyeballed her.

[@zigwil153]

I think that's called 'bee's eyes'

[@Aden21]

That's why you didn't get it right and you have to suffer the consequences. 😂😂😂😂

[@mitchellcox1912]

@@Aden21 well, that was the 1st wife. This one i have now is much better.👍

[@naufal85]

cuz it’s hardly too taste

[@drdough7982]

HOLD UP, 5 GARLIC CLOVES FOR ONE PIZZA?!?! I need it

[@huisbaasbob1923]

Date night is cancelled for tonight that's for sure

[@SuperSuper0]

WAA

[@SuperSuper0]

WAA, u cri liek baebi my fwiend.

[@aragusea]

@@huisbaasbob1923 any date that'd be ruined by eating garlic is a date you don't wanna be on

[@mihaialin7934]

I double or triple the garlic amount in every recipe, except the 40 clove chicken one

[@ZacharyLaid]

*Literally any food Adam Ragusea makes is good.*

[@yath4rth]

And a lot of White wine

[@The111avatar]

Bro wtf why do I keep seeing you

[@yath4rth]

@@The111avatar who? Me? Where?

[@Infighter_]

you are everywhere where I am

[@yath4rth]

@@Infighter_ who

[@MrClashOClans]

Me: wow that cheese pile is way bigger than the garlic pile Scale: I’m about to end this mans career

[@alextaylor9746]

... different density

[@FirstNameLastName-qt2hz]

Alex Taylor thats the joke?

[@HandledToaster2]

@@FirstNameLastName-qt2hz but steel is heavier than feathers...

[@anonymousperson1222]

@@HandledToaster2 they're both a kilogram /j

[@putmin]

Life changing pizza: try that exact recipe with bacon, mushroom, leek finely chopped and when you take it out of the oven spray a little bit of tartufo oil.

[@cheetoschrist5685]

Sounds amazing, I'll give it a try mate. Also, you cook the bacon before placing it on the oven or no?

[@tlep2979]

@@cheetoschrist5685 so how'd it go?

[@cheetoschrist5685]

@@tlep2979 Oh, thanks for asking. Actually, I've made this pizza a bunch of times since and it always turns out great. would definitely recommend!

[@a.h.tvideomapping4293]

Could I do this with chicken or beef bacon? Can’t eat pork cause of religious reasons

[@burikinodance]

@@a.h.tvideomapping4293 Definitely, as long as there's plenty of fat anything will be fine

[@stona2705]

I feel like people started to overuse the "I season" meme. But its hilarious.

[@huangminghui4011]

yes

[@mightdai7489]

Ok......?

[@fatshpee7174]

What

[@nicodemus7774]

This is the fastest I have seen for a comment section to go full shit in channels. He 100% regrets the white wine and the board seasoning videos he made back then from how terrible the comment section became after those videos.

[@man4437]

Why I overuse my joke, not my steak

[@_half]

Where Is the real Adam, there is no white wine in this recipe

[@Rogue_Rouge]

@@sigurdroos8802 "KZbin said.. THERE SHALLN'T BE MONEY, OR THERE SHALLN'T BE WHITE WINE. WHAT DOESETH THOU PICK, MR. RAGUSEA? (joke comment)" That's what

[@pineapples7194]

Sigurd Roos it’s just a joke comment

[@blueblazer9991]

WHITE pizaa with no WHITE wine? Clickbait title confirmed

[@sigurdroos8802]

@@Rogue_Rouge you're smart huh

[@sigurdroos8802]

@@pineapples7194 jokes are meant to be funny tho smh

[@samael5091]

i made it today and it turned out amazing! thank you so much i will definitely be using this recipe in the future

[@tessdaniels4269]

I love your teaching style....it works for me! I just had the best white pizza recently and had no idea how it was made. Thanks pal!

[@madeconomist458]

"If you add hard cheese while it's boiling the proteins will over-coagulate and it will go grainy" THANK YOU SO MUCH!!! Sometimes my alfredo sauce comes out grainy and I couldn't quite figure out why, now I know.

[@ryanhall8770]

Wow I always made fun of Him for all the complex language he used but turns out he’s actually right

[@oblongjr]

@@ryanhall8770 yea he kinda overanalyze his cooking which makes him sound funny. But if anything doesn't go well, he'll know exactly what caused it and why it happened

[@TheKinglear14]

@@ryanhall8770 it's not complex, you moron

[@thomashorner7474]

That's not Alfredo sauce,there is no cream in Alfredo sauce. Alfredo sauce is parmesan,butter and hot pasta tossed together until creamy adding a little pasta water if needed.

[@stevenquach8520]

why I season my hands before kneading my dough

[@lightingbolt85]

That actually sounds like a pretty good idea

[@stevenquach8520]

Actually it does I just realized that

[@stevenquach8520]

Why do I have so many likes

[@lunalism2579]

why god seasoned my mom instead of seasoning the dough

[@calebrobinson3144]

Why I knead my hands, not my dough.

[@babygenjo5714]

When even your sponsorships are straight to the point, quick and enjoyable

[@user-ys8ps6sb8t]

Your videos are always useful and inspiring! Hope you always happy and healthy, Adam!

[@vishnuvenkatesh7592]

Why I use a dead meme and not write a useful comment. Thanks Adam for this recipe, it's always been my dream to bake pizza at home, but its intimidating. I do believe if I build up some confidence I'll end up using your recipe.

[@Sam-pg8cs]

So Adam doesn’t like the memes? :(

[@ruylovato]

@@Sam-pg8cs it shocks me that anyone likes these memes tbf

[@ririthequeen2131]

@@Sam-pg8cs y'all are mocking him

[@stephenstilwell1488]

I SEASON YOU BEFORE I SEASON THE VIDEO

[@jcnot9712]

Rodrigo Lovato would he like some cheese with that white whine?

[@maxmantegna6763]

I love how you never measure anything and at the same time I love that you use the metric system. Both are the right way of doing it!

[@AlterMann57]

Thank you so much for this simple recipe. I am a chef, and I enjoy finding very good recipe's that are not complicated, but taste spectacular, and you scored a hat trick with this one. My family loved this pizza!

[@temporium3982]

So now i know why my mac and cheese is grainy. Thank you adam...

[@taylorbritt499]

same!! I mean personally it doesn't really bother me bc the flavor is so good, but it is nice to know why it does that.

[@austinm.9832]

Well you can use some sodium citrate.

[@user-do8jq4kd5z]

@@austinm.9832 yes because we all have sodium citrate in our pantry

[@dominicktorres4836]

@@user-do8jq4kd5z it’s so easy to buy 🙄

[@Alsry1]

@@user-do8jq4kd5z do some chemistry, take citric acid and combine with a sodium salt(baking soda, lye, etc).

[@JustinY.]

Woah Adam, it's 2019. The correct term is non traditionally colored pizza.

[@stevenquach8520]

First

[@peen9256]

Justin Y. I like my pizzas cultured

[@i.1smar]

Fucking spy

[@computerkillthisman2917]

one joke

[@rustyexe9378]

Stop being racist against pizzas!

[@MrRyanBatty]

Adam is out here looking out for our health - “don’t eat too much of it”

[@lichtfilme]

Hi Adam, great cooking but the reason I watch your videos is your energy, it calms me down. Thanks!

[@ayouboueslati8676]

1:56 a good layer? You mean.. *a GLUG?*

[@PLANDerLinde99]

Hey you can't use that term! It's an Adam Ragusea trademarked unit of measurement

[@ayouboueslati8676]

Shadsy The Hedgehog might as well fuck around and create a petition to change any units to glug and making different proportions (a miliglug, half a glug) *yes*

[@eternalbliss1009]

Nawtica what a great fucking idea.

[@johnjohnson392]

Or a glayer

[@ryannmagalhaes1757]

How much is a gulag?

[@robcola1997]

One of the many things I appreciate about Adam and his channel is the continuity between his videos, specifically how the early week video ties in with his recipe video on Thursday. Blooming cocoa - chocolate cake recipe with bloomed cocoa Deep frying at home - funnel cake recipe Happy chickens - frittata recipe Homegrown tomatoes - tomato sauce recipe Stone vs. steel - white pizza recipe Thanks for all the time and thought you put into your channel! As an aspiring young cook, I’m hoping to gain some confidence through your recipes.

[@prob_io7299]

I'm probably not gonna use this recipe anytime soon but I just wanna say I'm seriously a fan of your channel, I think you're amazing and* super entertaining. Thank you (:

[@jamesfrederick.]

This is one of the best pizza recipes and probably one of the most underrated

[@Passionforfoodrecipes]

Only 5 Cloves?! Come on Adam!

[@dingleberryharry7110]

nobody: adam: *makes whole vid on why steel is better than stone* also adam: *uses stone*

[@charlie_mario6292]

Harry Yu Adam: coarse ground whole grain flour makes the pizza slide off the pizza peel without making the bottom gritty like cornmeal does. Adam: *I’m using cornmeal so the pizza doesn’t stick*

[@mackenzieevelynn6479]

hello fellow pika

[@TheMath0o]

Man, i watched this video almost a year ago and it keeps getting into my feed. Now I was reheating a pizza in the oven and completely forgot about it while checking out youtube. This vid popped back up in my feed at the perfect time and saved my pizza. thanks, Ragusea.

[@tek512]

I love using this kind of sauce for pizza. Always comes out amazing.

[@cristroman100]

White wine pizza that's actually good

[@vrnvorona]

There is not wine this time.

[@bradleymchugh6952]

@@vrnvorona It's a joke Russian.

[@PoopyMcGriddle]

@@vrnvorona hahahha

[@ethanclayton928]

Владислав Воронин I will meet you in mother Russia brother.

[@AKA_Studios]

Can we all appreciate how he's baking all these pizzas for us in the MIDDLE OF SUMMER?

[@alexstromberg7696]

You don't eat pizza in the summer?

[@FierceBananaGaming]

Buddy houses in the USA have air conditioning if your state is below like 2/3ds of the way down on the map

[@alexstromberg7696]

@@FierceBananaGaming even if he has AC or doesn't, why would the heat stop someone from baking? Not like you keep the oven open for longer than 10 sec

[@FierceBananaGaming]

@@alexstromberg7696 Idk my dude that's the only explanation I could think of for why baking during the summer would be weird to that dude.

[@alexstromberg7696]

@UncreativeFun maybe close the oven next time

[@shanafife3228]

You've really helped me improve my cooking. Thanks, Adam.

[@beverlytipton9037]

Btw, I am a fairly NEW fan of yours, but I now swear by everything that's on your channel. I've gotten my husband & 3 grown children watching you now too 😀 I love your personality, your humor, your tastings with Laura....I love it all!! Please keep them coming 😀

[@ODR96]

WOOO! Congratulations on the sponsorship deal, Adam!

[@twistedpear18]

Ram Ranch makes best white sauce.

[@madsbach1086]

Feelsweirdman

[@mossattacks9191]

That’s dark sided

[@loonetah3575]

I had a wonderful dinner tonight using your recipe. Will use again sometime. Thank you:DD

[@unknownuser73362]

I subscribed! The foods you make looks so good!

[@ArmeniaDbest]

We have a local pizza place here that makes a garlic sauce and chicken pizza and it’s without a doubt the greatest thing ever. It’s just amazing

[@siobhanfreeman780]

Why did I read the title as "white wine pizza" and just think "oh ok cool"

[@rjwintl]

great video ... straight and to the point !!!

[@Clevdogz]

Just made this pizza with my mom. Turned out great. Really easy recipe and very tasty!

[@quen.tinbailey]

hi adam “white wine” ragusea

[@pikmansion1648]

This ain't Joe "insert DMT here" Rogan, get that stuff out of here

[@quen.tinbailey]

Pikmansion 0616 E

[@pikmansion1648]

@@quen.tinbailey can't argue with that

[@TheEric1203]

​@@pikmansion1648 Joe "try my sensory deprivation tank" Rogan

[@gtabraham3454]

@@pikmansion1648 I love you

[@Drad_]

Always wondered how they make that sauce... In a pizzeria near me they also put some thickly chopped mushrooms on there - REAL mushrooms, forrest mushrooms,chanterelle mushrooms, not the grey ones you mostly see on store shelves. It's pretty damn great! edit: And chives, also chives

[@mark91345]

Ok, I just made this White Pizza for dinner tonight, as per Adam's recipe. Delicious! And, yes, I let the sauce cool slightly before adding the parmesan. Wonderful flavor.

[@DanteYewToob]

"Don't make fun of me, it's called being resourceful!" I feel you bro. I got your back! Good quality cheese sticks are my secret weapon! I've used them (I believe the same exact brand/type you do) for mini pizzas, calzones and especially my favorite... home made cheese sticks! Bread them up, fry them. So good! One of my secrets is to cut them into quarters lengthwise and tuck them into pizza crust to make cheese crust pizza. It's so much easier that shredded cheese and it holds its shape and it easy to tuck and wrap into the crust. Another cool cheese stick recipe is calzone sticks. Cut the cheese sticks in half, lay out some ovals of pizza dough scraps, lay the stick lengthwise (the oval keeps the bulk down when wrapping.) add some ricotta and a few "toppings" like pepperoni and roll it up and fry that bad boy. You can skewer them and make calzone dogs... get creative! Cheese sticks are amazing. More people should experiment with them. The good brand yellow/motz twist is one of my favorite snacks, got em in my fridge right now. I might eat one after I click send. Haha Adam, you should do a video on the culinary potential of cheese sticks! I was inspired by Alton Brown to see uses for things beyond their intent. To experiment and have fun with food and try new things. You remind me of him in the best possible way!

[@j.clementec.m.1558]

dude it's just cheese

[@RongSpelingz]

I mean he did use string cheese in his stuffed crust pizza video, so he does acknowledge cheese sticks’ superiority

[@traumma3511]

this is just garlic bread with extra steps

[@Total_L0ser]

traumma garlic bread dont got alfredo sauce doe

[@danboah2501]

I mean you’re not wrong

[@guacamoli7]

Adolf Schinkler HAHAHA

[@a.h.tvideomapping4293]

This is just garlic bread if it was bleeding

[@dianalove539]

What does that mean?

[@KawaiiWarlord]

00:49 That drawing of "Da Doy" though.

[@cr_duo9208]

Its perfection

[@scottyboiyo]

Literally stayed up all night on finals night binging your videos... I'm still so hungry

[@vxcinity7440]

"Don't make fun of me, I'm being resourceful." Lol

[@dannybrown5889]

rezourceful

[@subparcrow]

レゾースフル

[@Szaam]

I absolutely love it when you translate into British

[@aaronmarko]

it's actually called "caucasian" pizza ok adam

[@bradleypearl2986]

Bruh, this got me dead.

[@amirriahi8099]

Im fact, white pizza in italy is kinda like bread, but a bit crispier on the bottom

[@aetu35]

k

[@1tri]

I love the voiceovers it’s easier to hear and explain

[@jack1701e]

This looks so freaking nice, certainly worth a try!

[@finnh.krannich2431]

Holy shit dude, you promised us a recipe video and then uploaded it for our consumption within a swift timeframe afterwards? Are you the secret angel of KZbin? Also I wonder if I could do this with plant-based cream...

[@Nana__Marfo]

He did this with the oven fries video if you don't remember.

[@miko8732]

Fuck no, fuck off, plant based cream is shit.

[@mikehuntsmels9680]

Fuck your plant based vegan diet eat like a fucking human should, food replicas like beyond meet , fake cheese fake cream ect... is shit

[@peveral4246]

@@mikehuntsmels9680 Dude, that's going by the assumption that the OP is willingly a vegan by choice. Did you ever consider the possibility that their diet might make animal product consumption and/or digestion difficult/impossible? Those kinds of people do exist, you know.

[@LemurG]

@@peveral4246 ^Exactly, I know some people who have to be vegan/vegetarian because of dietary restrictions.

[@kyronwilliams2409]

Great, a new video...who else binge watched all his other content?

[@GerblerM]

Thank you for this Adam! My roommate developed an allergy to tomatoes so finding this recipe was a life saver!

[@ChefCarter]

I had this pizza in buffalo ny. It was so good! Glad to come across your recipe! I am gonna top mind with fresh tomatoes🍅 and basil from my garden.

[@callmeviper7723]

“Use 4 or 5 garlic cloves” *Actually uses 8*

[@subparcrow]

x2

[@bradanorourke]

I think each of these doughs can be used for 2 pizzas if you stretch them thinly which also makes it crispier and gives you more pizza

[@ericzhang7820]

Pretty much all I watch on KZbin is cooking videos and I've learned more about cooking from 5 of your videos than from anything else

[@miss-sagemoon]

This feels a lot like good eats, love it

[@AJ-xc4nm]

*literally no one* Adam: "Ughh fine I will weigh it"

[@John-ji3cd]

>makes an entire video about how steels are better >Immediately uses stone in the next video

[@mossattacks9191]

that was my thought exactly lmao what is the truth!!

[@timbobwe1]

He did say int hat video that he likes that his stone has all the oil built up from many years of cooking and gets the flavors better distributed into the crust. Also, it was a sponsored video.

[@mariposaorofusionfoodchann7573]

nice!! I think I'll try making that!

[@zainkhan2766]

this channel is blowing up! congrats

[@zeldablaise9610]

Everyone: man this Alfredo sauce looks good Adam: DONT YOU *DARE* EAT TOO MUCH. THIS SAUCE IS CRAZY PLEASE DONT EAT TOO MUCH

[@cakeman4527]

I finally know what is heavy cream thank you Adam

[@gogurtpie]

wow i love the editing

[@davidurena8866]

When I was shopping at walmart, I found a bag of shredded whole milk mozz cheese. It was very easy and so is the part skim kind. 😍😍 I love both kinds.

[@leatheryfoot6354]

My favorite part of Adams videos is the Macon Location symbol above the title

[@swamidan277]

Leatheryfoot why is that?

[@lillofi]

0:37 i thought that was my dog barking and jumped out of my chair. 😂

[@vrnvorona]

But there is no barking?

[@lillofi]

@@vrnvorona implying the mixer sounded like my dog.

[@mlem6951]

You got a strange-sounding dog.

[@lillofi]

@@mlem6951 sure do 😂

[@paulsebring5326]

I always watch this video when I want to make Alfreddo sauce. My favorite method.

[@cecilesadventures1939]

Thanks I’ll try

[@mozata6838]

Everyone talks about "Vinegar Leg on the Right" or "Season X not Y" I feel like "the Acidity of a Sheep's Milk" is underrated

[@charlie_mario6292]

*please, **_please_** let there be white wine.*

[@the711devin4]

Nah

[@papayoshitv3788]

@@the711devin4 yah

[@6rasta6bhoy6]

I love the sarcasm when you measure the garlic, pecerino, and heavy cream

[@fn1202]

You truly are the pizza master

[@juju-been]

a little piece of adam’s soul died when he had to weigh those ingredients

[@lagerregal6561]

Another wonderfull star has appeared on the youtube cooking-sky. Thank you!

[@AscendtionArc]

Thanks for this video.

[@atomixage]

Thanks for the new garlic bread recipe

[@milo6653]

Me: has no experience with cooking and also needs to go to sleep early Also me at 3am:

[@Nathaniel_Peterson]

A white pie done right is absolutely fantastic. I part with Adam here and think you should just SKIP the white sauce altogether. I also think ricotta is gorgeous on white pies. It's mostly about texture, but it does have a mild flavor. And that's the point; a white pie should be LIGHT. Alfredo is NOT light, and that's why I don't think it belongs on a white pie. Ricotta, fresh mozz, garlic, chili flakes, basil, olive oil. That's all it needs.

[@jhollon2286]

Wow! A guy that gets to the point!

[@wolffmanjax725]

Great video, thanks bub

[@angel127_]

Adam’s previous video: why pizza steels beat pizza stones also adam: **uses pizza stone**

[@Brandon-bb3jj]

My man only uploads when he needs that check from squarespace

[@jaywye]

Measurements help us follow the recipes, thank you 😘

[@DMS198526]

Brilliant video!