The best cheese for pizza
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Date: 2020-02-12
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Comments and reviews: 9
BoyBalastog
You seem to struggle quite a bit with smoothly sliding the pizza off the peel. I know you're the imperfections don't matter type of guy, but a wooden peel like yours should slide the pizza off very easily if you floured the peel and the dough sufficiently. Not to say I'm any sort of expect at this. My pizzas tend to be a bit oval or at least not perfectly round, but apart from the first ever pizza I made, I've never had to deal with an amoeba-shaped pizza since. I normally sprinkle the flour around the peel and spread it evenly with my hand as a thin see-through layer accross the surface. Tapping off the excess leaves a perfect non-stick film of flour that's hanging onto the grain of the wood. Giving the dough the occasional shake to slide it a bit while on the peel also helps keep it from sticking. I've heard that some pizza makers avoid using flour because it'll burn in the oven, but for the most part, that hasn't been a problem for me in the kinds of temps a home oven can reach.
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You seem to struggle quite a bit with smoothly sliding the pizza off the peel. I know you're the imperfections don't matter type of guy, but a wooden peel like yours should slide the pizza off very easily if you floured the peel and the dough sufficiently. Not to say I'm any sort of expect at this. My pizzas tend to be a bit oval or at least not perfectly round, but apart from the first ever pizza I made, I've never had to deal with an amoeba-shaped pizza since. I normally sprinkle the flour around the peel and spread it evenly with my hand as a thin see-through layer accross the surface. Tapping off the excess leaves a perfect non-stick film of flour that's hanging onto the grain of the wood. Giving the dough the occasional shake to slide it a bit while on the peel also helps keep it from sticking. I've heard that some pizza makers avoid using flour because it'll burn in the oven, but for the most part, that hasn't been a problem for me in the kinds of temps a home oven can reach.
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Guest
I suspect, and I might be wrong. that the pizza stone actually works against you when you're using fresh mozzarella. (because I've never had a problem) I suspect it might be that because the stone/steel decreases the cooking time it doesnt give it enough time to evaporate excess moisture released from the cheese. or it gets too hot, which causes the cheese to separate. real issue, cook fresh for too long or too hot and it releases most of its liquid. (atleast thats what I've heard)
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I suspect, and I might be wrong. that the pizza stone actually works against you when you're using fresh mozzarella. (because I've never had a problem) I suspect it might be that because the stone/steel decreases the cooking time it doesnt give it enough time to evaporate excess moisture released from the cheese. or it gets too hot, which causes the cheese to separate. real issue, cook fresh for too long or too hot and it releases most of its liquid. (atleast thats what I've heard)
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TomasGregovich
You cook your cheese too much, it should never get brown, let alone black. When cooking pizza at home (especially with fresh mozzarella) you should put the cheese on when the pizza is just about done, otherwise you end up altering its properties. In a professional pizza oven you can just put the cheese on to begin with because the super high temperature cooks the pizza before the cheese has a chance to burn.
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You cook your cheese too much, it should never get brown, let alone black. When cooking pizza at home (especially with fresh mozzarella) you should put the cheese on when the pizza is just about done, otherwise you end up altering its properties. In a professional pizza oven you can just put the cheese on to begin with because the super high temperature cooks the pizza before the cheese has a chance to burn.
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ThatGamerDude9000
So I know LMWM mozz is the best, but you aren't stopping me from mixing part skim low moisture mozz, creamy jack, and sharp provolone. It's what I like, and it's what's available at my local grocery store. It also browns beautifully in the oven with the broiler on after about 4 minutes following your cast iron pizza recipe.
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So I know LMWM mozz is the best, but you aren't stopping me from mixing part skim low moisture mozz, creamy jack, and sharp provolone. It's what I like, and it's what's available at my local grocery store. It also browns beautifully in the oven with the broiler on after about 4 minutes following your cast iron pizza recipe.
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Kofi
I'm a multigenerational native New Yorker. (And relatively new professional chef) I didn't know I could feel so proud and silly at the same time. But with the way my people are obsessed with things like pizza and bagels, that's exactly how I feel. We make good stuff. But I definitely feel silly about it.
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I'm a multigenerational native New Yorker. (And relatively new professional chef) I didn't know I could feel so proud and silly at the same time. But with the way my people are obsessed with things like pizza and bagels, that's exactly how I feel. We make good stuff. But I definitely feel silly about it.
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Robin
You know whats weird? Were I come from, unless you go to a really fancy Italian restaurant, the pizza you can get always has young Gouda on it instead of Mozzarella. And since Im just used to that flavor, every time I eat a pizza with Mozzarella it just tastes comparatively bland or just different.
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You know whats weird? Were I come from, unless you go to a really fancy Italian restaurant, the pizza you can get always has young Gouda on it instead of Mozzarella. And since Im just used to that flavor, every time I eat a pizza with Mozzarella it just tastes comparatively bland or just different.
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Brian
Have you tried a pizza screen? I love my results with it, and there's no race against time assembling on the peel and hoping nothing sticks. I also get more grease on my part skim topped pies by splashing some olive oil on top. Not drizzling, I'm talking splashing from my fingertips or a brush.
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Have you tried a pizza screen? I love my results with it, and there's no race against time assembling on the peel and hoping nothing sticks. I also get more grease on my part skim topped pies by splashing some olive oil on top. Not drizzling, I'm talking splashing from my fingertips or a brush.
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John
Hey Adam, how would a nontraditional pizza made with a blend of cheeses come out? I was thinking a mix of Mozzarella, Monterey, and some parmesan like you can get in the plastic tubs in the cheese section at Publix. Could the secret be that there's no one cheese, but rather a bunch of cheese?
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Hey Adam, how would a nontraditional pizza made with a blend of cheeses come out? I was thinking a mix of Mozzarella, Monterey, and some parmesan like you can get in the plastic tubs in the cheese section at Publix. Could the secret be that there's no one cheese, but rather a bunch of cheese?
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Hendrik
The best pizza (for me) is obviously the pizza I make. Thin dough, tomato sauce right to the the edge, buffalo mozzarella in little pieces, fresh tomatoes. Then 5 minutes on a pizta stone on a closed gas grill and after baking fresh grinded Parmesan, row serano, or Parma and Rucola.
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The best pizza (for me) is obviously the pizza I make. Thin dough, tomato sauce right to the the edge, buffalo mozzarella in little pieces, fresh tomatoes. Then 5 minutes on a pizta stone on a closed gas grill and after baking fresh grinded Parmesan, row serano, or Parma and Rucola.
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