this post was submitted on 23 May 2024
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chapotraphouse
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what's the problem? it says non-toxic
anyway I think xanthan gum would work here but idk shit about making pizza
I know a LOT about making pizza. I don't understand how cheese isn't sticking in the first place. Do they not cook the pizza?
I can only assume Americans are using so much oil on pizza that all structural integrity is compromised and its more like greasy tomato soup served on flatbread
Too much sauce could be the culprit as well, if the cheese is floating on a lake of sauce while melting you've got problems and another is LET YOUR PIZZA SET FOR LIKE 5 MINUTES. If they're eating without waiting the cheese doesn't have a chance to resttle and will be hard to get a solid bite on so you end out dragging the mass. Also likely is they're using wayyyy Too much cheese and thst mozzarella is turning into a big disc of borderline boccini.
no
Resist the temptation. Just like, go into s different room for a bit. This applies to most hot foods as well. Things keep processing after they're taken off a heat source and waiting until it's all the way finished does make a big difference.
I will burn my mouth or this country down before waiting five minutes!
I only succeed like half the time. The trick that works for me is smoking a joint after pulling food or sparking it just beforehand.