Double Stacked Pizza @Lionfield @ChefRush
Double Stacked Pizza @Lionfield @ChefRush is a medium Italian recipe that serves 4. 250 calories per serving. Recipe by albert_cancook on YouTube.
Prep: 20 min | Cook: 26 min | Total: 1 hr 1 min
Cost: $38.88 total, $9.72 per serving
Ingredients
- 4 L Whole Milk (fresh, not ultra‑pasteurized)
- 1.5 tsp Citric Acid (food‑grade, dissolved in 1/4 cup water)
- 0.25 tsp Liquid Rennet (diluted in 1/4 cup water)
- 1 tsp Cheese Salt (non‑iodized)
- 0.25 cup Water (room temperature, for diluting rennet)
Instructions
Gather and Prepare Equipment
Line the colander with cheese cloth, set the pot, thermometer, slotted spoon, and bowl within easy reach.
Time: PT5M
Heat Milk to 55°C (130°F)
Pour the milk into the pot and heat over medium heat, stirring gently, until it reaches 55°C.
Time: PT10M
Temperature: 55°C
Add Citric Acid
Stir in the dissolved citric acid thoroughly; this will acidify the milk and help the curd form.
Time: PT2M
Heat Milk to 90°C (194°F)
Continue heating, monitoring the temperature, until the milk reaches 90°C.
Time: PT8M
Temperature: 90°C
Add Rennet
Remove the pot from heat, add the diluted rennet, and stir gently for about 30 seconds.
Time: PT1M
Let Curd Set
Cover the pot and let it sit undisturbed for 5 minutes so the curd can fully set.
Time: PT5M
Cut the Curd
Using a long knife, cut the curd into 1‑inch cubes in a grid pattern.
Time: PT2M
Heat Curds to 95°C (203°F)
Return the pot to low heat and slowly raise the temperature to 95°C while stirring gently.
Time: PT5M
Temperature: 95°C
Rest Curds
Turn off the heat and let the curds sit for 5 minutes to finish cooking.
Time: PT5M
Drain Whey
Using the slotted spoon, transfer the curds into the cheese‑cloth‑lined colander and allow the whey to drain for about 5 minutes.
Time: PT5M
Stretch the Cheese
Place the curds in a microwave‑safe bowl, microwave on high for 1 minute, drain any released whey, then fold and stretch the cheese. Repeat two more times (total 3 minutes) until the cheese is smooth, shiny, and elastic.
Time: PT3M
Shape and Cool
Shape the stretched cheese into balls, then place them in a bowl of ice water for 5 minutes to firm up.
Time: PT5M
Store
Transfer the mozzarella balls to a container with lightly salted water (brine) and refrigerate.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 5g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Vegetarian (if using vegetarian rennet), Gluten‑free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Whole Milk: Raw Milk (if available)
- Instead of Citric Acid: Lemon juice (may affect flavor)
- Instead of Liquid Rennet: Vegetarian rennet
- Instead of Cheese Salt: Kosher salt
Equipment Needed
- Large Stainless Steel Pot
- Food Thermometer
- Slotted Spoon
- Cheese Cloth
- Colander
- Large Bowl
- Microwave (optional) (optional)
- Gloves (optional) (optional)
Critical Steps — Do Not Skip
- Heat milk to the exact temperatures (55°C, 90°C, 95°C)
- Add rennet and allow curd to set without disturbance
- Stretch the cheese until smooth and glossy
Chef Tips from the Video
- Use a stainless steel pot for even heat distribution.
- If you don’t have a microwave, a pot of 70°C water works just as well for the stretching step.
Troubleshooting
Curd did not set and the milk stayed liquid.
Ensure the milk was not ultra‑pasteurized and that the rennet was fresh; also verify the milk reached 90°C before adding rennet.
Cheese is grainy and does not stretch.
Heat the curds to at least 95°C and stretch while they are still hot; insufficient heating prevents proper protein alignment.
Storage
Refrigerator: Store in brine, up to 1 week.
Freezer: Not recommended; texture changes.
Room temperature: Use within 2 hours of preparation.
Make-Ahead Tips
- The mozzarella can be made a day ahead; keep it submerged in brine in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of fresh mozzarella cheese in Italian cuisine?
Fresh mozzarella originated in Southern Italy, especially the Campania region, where it was traditionally made from water buffalo milk. It became a staple of Italian salads, pizza, and caprese, symbolizing the simplicity and freshness of Mediterranean cooking.
What are the traditional regional variations of mozzarella in Italian cuisine?
In Italy, mozzarella di bufala (buffalo mozzarella) is prized for its richer flavor, while mozzarella fior di latte is made from cow’s milk. Some regions add herbs or smoked flavors for specialty versions.
How is fresh mozzarella traditionally served in Campania, Italy?
In Campania, fresh mozzarella is often served at room temperature, sliced and drizzled with extra‑virgin olive oil, sea salt, and fresh basil, either as an antipasto or as part of a caprese salad.
During which Italian celebrations is fresh mozzarella commonly featured?
Fresh mozzarella appears on holiday tables during Christmas and Easter, especially in dishes like baked pasta al forno or as part of festive antipasto platters.
What other Italian dishes pair well with fresh mozzarella from albert_cancook’s recipe?
Fresh mozzarella pairs beautifully with ripe tomatoes, fresh basil, crusty bread, grilled vegetables, and can be melted on pizza, lasagna, or baked eggplant parmigiana.
What makes albert_cancook’s fresh mozzarella special compared to store‑bought versions?
The recipe uses precise temperature control and a quick microwave‑stretch technique, resulting in a softer, more elastic texture and a brighter milky flavor that store‑bought versions often lack.
What are the most common mistakes to avoid when making fresh mozzarella at home?
Common errors include using ultra‑pasteurized milk, not reaching the required temperatures, over‑mixing the rennet, and attempting to stretch the cheese when it’s too cool, all of which lead to a grainy or rubbery result.
Why does this fresh mozzarella recipe use citric acid instead of lemon juice?
Citric acid provides a consistent, precise acidity level without adding extra liquid or flavor, ensuring reliable curd formation and a clean milky taste.
Can I make fresh mozzarella ahead of time and how should I store it?
Yes, you can make it a day ahead; keep the cheese balls submerged in lightly salted water (brine) in the refrigerator, changing the brine every few days for optimal freshness.
What texture and appearance should I look for when stretching fresh mozzarella?
The cheese should become smooth, glossy, and elastic, pulling into a thin, shiny sheet without tearing; this indicates proper protein alignment and moisture content.
How do I know when the fresh mozzarella is done cooking?
When the curd reaches 95°C and the whey is mostly expelled, the curd will separate cleanly and feel firm to the touch; after stretching, it should snap back when pressed.
What does the YouTube channel albert_cancook specialize in?
The YouTube channel albert_cancook focuses on approachable home cooking tutorials, often featuring classic comfort dishes and step‑by‑step guides for beginners and intermediate cooks.
How does the YouTube channel albert_cancook’s approach to Italian cooking differ from other Italian cooking channels?
albert_cancook emphasizes simple, ingredient‑focused techniques with clear temperature cues, avoiding overly complex equipment, making traditional Italian recipes accessible to everyday home cooks.
Last updated: August 28, 2026
