Quote:
Originally Posted by KenB925
Quote:
Originally Posted by pz619
Tasted great! Crust turned out perfect, but getting the topping ratio right is going to take some practice. Thanks for the tips! Actually did fresh mozzarella (I have a grater attachment for the kitchenaid) and you can really taste the difference.
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Fresh mozzarella can also cause 'watery' problems. If you are cooking at a relatively low temperature (if you are using a home oven, you are) consider using some cheese cloth to get some of the moisture out before putting it on the pizza.
In a super hot oven (700deg +) the water is not a problem, it doesn't have time to escape.
I have to reduce the water in fresh mozzarella when making deep dish pizza. |
Good point on the watery nature of fresh mozzarella especially if loading up on cheese. Best to get oven as hot as it will go and have baking stone in there for a while to get as hot as possible.