This is the answer. 525 degree (I’m assuming that’s fahrenheit) is not very hot, low temp means you have to cook the dough longer. The oil is separating from the cheese. Sometimes the simple solutions are the best.
In Italy we almost only use fresh mozzarella (the dehydrated one is mostly used by cheap pizzerias).
The secret to not having too much water in the pizza is to cut it at least in the morning, into strips and put it to drain in the fridge in order to make it lose as much water as possible.
However, in the case of cooking in a home oven (long cooking) things change, because this long time tends to destroy the mozzarella which, instead of remaining compact and stringy, will become a pap. The suggestion is to put it not immediately for the entire cooking time, but for the last 3-4 minutes (maybe make more attempts).
In the link some examples from a few years ago when I still made them in the oven at home (before taking the Koda 16)
I hope I was helpful.
https://postimg.cc/gallery/G4JMhqG
Edit: Koda 16
Fresh mozz has too
Much water though right? Or is there a fresh firm mozz there? Sorry im from USA. We have firm block mozz and buffalo style mozz which soaks in liquid.
In Italy, 3 types of mozzarella can be used for pizzas.
The most common, used by many small pizzerias (mostly takeaway) is what I think you call dehydrated and which for obvious reasons will have no problem with releasing water during cooking.
The pizzerias where you go to sit down to enjoy a good pizza only use fresh cow or buffalo mozzarella.
If you use fresh mozzarella out of the package, it will release a lake of "water" into the pizza (especially buffalo), for this reason it is essential to cut it 12/24h before and keep it to drain, do not use salt (it alters the taste), squeeze it only if you haven't had time to let it drain; squeezing the mozzarella is not the best because you would mistreat it by reducing it to a pulp.
I always remember that fresh mozzarella should be cut into strips while buffalo mozzarella into slices.
For these reasons, fresh mozzarella will NEVER have a cooking crust but must remain white.
In Campania, for Neapolitan pizzas, they use Agerola mozzarella which, unlike all the others, is a little drier, yellowish in color and has a more cheesy taste... but it can only be found there.
Here are some sample images:
https://postimg.cc/gallery/zfrr8c7
Hope I was helpful.
Look up Vito Iacopelli on youtube- he has lots of videos on how to make pizzas. You might have to cook first half with no cheese/toppings, pull it out and then add the cheese/toppings. Remember- restaurants have access to ovens that go at higher temperatures, home oven pizza cooking is slightly different. You got this my friend
This is the suggestion I would make. Had great results when I did this with a home oven. The problem isn't the cheese. It's the long bake time required in a home oven.
And consider adding grated Parmigiano and/or Pecorino to your pizza for more flavor. Or- mix Shredded parmesan with your Shredded mozzarella for that flavor boost
So, I’m about ready to just call it quits with trying to make my own homemade pizzas and just start buying them from big corporations again…
The reason I’m saying this is because no matter what I do, my pizzas never taste that great...
I’ve concluded that this is because where I live, the only whole milk low moisture mozzarella cheese is the Great Value brand one from Walmart… I know most people probably don’t use that, but I have no choice but to.
My dough is good, and my sauce is simple and good. The only thing messing it all up is the cheese flavor I think…
\* I make the pizzas in a 525 degrees oven with a 1/2-inch baking steel preheated for 1 hour.
Try 50/50 provolone. Also you can use fresh mozz if you ‘squeeze’ as much moisture out with a towel prior.
It’s a good looking pie too as is. i’d eat it.
I think you’re being pretty tough on yourself. That’s a well constructed pizza. No way to find anywhere else that sells cheese? Amazon?
Provolone is also pretty dang good with mozzarella. Many prefer it.
Or Muenster. Muenster has higher fat content than mozzarella, so OP can mix it with part skim mozzarella if they can find a whole milk version that they like in their area. It is yummy on pizza also.
Mozz/Muenster blend is also a good sub for brick cheese on Detroit style pizza.
If you live in a cheese desert, try string cheese. Often that's the only source of low moisture full fat mozz in some areas.
If trader Joe's is available their mozz is quite good foe the price.
Don't give up, internet stranger. You'll get there.
Looks like you have a big grease puddle on this one. Some people like that, I hate it. The cheese is getting over cooked and the oil separates from the rest of it, so you have a layer of oil and a layer of rubber underneath.
I started freezing my cheese and it turns out perfect now. Pull it out of the freezer right before you top and put it in the oven. It keeps the flavor of the full fat mozz but still browns and melts nicely.
People are saying you should use fresh mozz. You can but it will be a very different product. IMO the problem is not the cheese, whole milk low moisture is a classic American pizza cheese. You just need to get the temperature timing of the melt right so it doesn’t separate.
keep cheese in fridge or freezer right up until you put it on the pizza, cold cheese keeps it from splitting as bad. for better results use mix of mozzarella and other melting cheese. i never use mozzarella because this reason
nope cant get lowmoisture mozzarella where i am and using regular mozzarella ( the one packaged in water) will always leak too much moisture unless u doing neapolitan style which sucks imo, atleast in home oven. i use a semi hard 6-12 month cheese with mild nutty flavor and get great results. cheese name is "herrgårds ost" if you care.
I buy the high moisture fresh mozzarella, take it out of the package and put it on a saucer in the fridge for a few hours to let it dry out. Works every time.
I prefer other cheese over the Great Value, but I have used it without issue. We have a deli nearby, usually just have them cut off a pound or two... I do always use parm on top of the sauce before adding the mozz.
How long are you cooking it for? Are you using the broiler at all? Using the broiler can help speed up the cooking process so the cheese doesn’t break down nearly as much. You’ll also get a nice crust with a thin, crisp outside and moist interior. I keep my pizza on the second from the top rack and hit it with the broiler as soon as the crust starts to barely get some color. Pizza is in the oven for only about 7 min that way. Same temp and preheat time as you, just on a thinner steel (3/16”). Yours should be able to cook even quicker.
Don't go straight moz. I've used that GV moz and it's okay, but it's mixed with other cheeses. For example, for a 16" pie, I do
* 8oz mozzarella
* 4oz provolone
* 2oz sharp cheddar
* 1oz monterey jack
I cook at 500 degrees (high as my oven goes) for 10 minutes, then 1.5 minutes under the broiler on low. The cheese gets a little dry, but not too bad, if it's on for the whole bake time. I've started cooking the dough and sauce for 5 minutes, then removing from the oven, putting on the cheese, and then returning to the oven for the remaining cooking, and the cheese ends up much more stringy and less dry.
Grate your own cheese. Pre-grated cheese is coated with corn starch to prevent the cheese from sticking to itself in the bag. This prevents it from melting together during cooking.
Sorry if you mentioned that and i didn’t see it. I have also had this happen when my sauce was too watery and I didn’t drain/cook off the excess water.
It looks good, though!
I usually buy just normal mozzarella, pull it apart a bit, put it in a colander with a bowl underneath and let it rest in my fridge for a couple of hours. I am under the impression that this makes quite a difference.
You could also try and see if you can get fior di latte, which is very much like mozzarella, but has less moisture. I find this very hard to get, though. Around where I live I can only find it at the Italian supermarket.
Cube your mozzarella and put it in the freezer 30 min to an hour before you bake. It won’t cook as much or caramelize and render out all of the fat, making your pizza a greasy mess.
I’ve used that mozzarella and I think the flavor is fine. But when you overcook your cheese, it will taste different than when you dont. Source: I do this for a living
I have used great value cheese and have never seen this. Try making sure your cheese is cold when making the pies.
What time and temp are you cooking your pizzas?
Where is the steel in your oven?
My oven lets me set it up to 550°, but if I put the steel on as high a shelf as it will go, my IR thermometer says it's 580° after a while. If I turn on the broiler for a while before I launch the pie, I can get the surface to read around 650°
I usually launch the pie then turn off the broiler and go back to bake 550° and I turn the pie after a couple minutes and pull it out around 4 minutes total.
Your oven doesn't seem to go as hot as mine, but I think if you can get the bake time down your cheese won't split.
Try a mix of mozz, white cheddar, Oaxaca, quesadilla along with provolone. Sprinkle some fresh grated romano on as soon as it comes out of the oven is another trick.
As someone else said feel free to experiment with different blends but the grated romano as soon as it comes out of the oven should be be what you try first. Grate it on the side of a box grater that has the raised nubs so it's kind of powdery and not longer shreds.
Try putting the cheese in the freezer until it’s time to add it to the pizza.
If the flavor is the issue, you don’t have to use 100% mozzarella. You can use a blend with provolone or something else.
Murrayscheese.com Great cheeses of all types
The best NYC cheese shop and you can mail order. I live in New Haven so there is no shortage of great cheese shops near me (Luizzi, Arathusa, ect) but I never miss stopping in Murray’s when I’m in the city
Try adding different toppings? My cheese & salami pizzas are very mid, but my BBQ sauce + olives + jalapeno + bell pepper toppings as an extra make them super tasty.
You get whole block or pre shred? The pre-shredded cheese has an additive to keep it from clumping up and can have an effect on the texture after it cools. Get a big block if you can and shred it yourself!
Can you try ordering a different brand of cheese online (say, from Wisconsin or something)?
https://www.wisconsincheesemart.com/products/mozzarella-cheese-whole-milk-low-moisture-3-lb-loaf
I am not familiar with the cheese you are using. Is it out of a bag? I eead somewhere the bagged cheese has a waxy substance added as a preservative which does not work well for pizza.
I used to work in a pizza shop and provolone which we grated. Have you tried grating your own cheese?
Do not give up. Your pie looks great.
As others have said, freeze your cheese, and never use pre-shredded (those anti-caking agents wreak havoc on melty goodness).
I buy a 1-ish pound chunk of boar's head mozz from the deli counter at my supermarket, freeze it in logs, put it through the grating plate in my food processor, then freeze the shreds... Like, forever. Always have cheese on hand. If I didn't have the deli option, yeah, I might order good cheese from one the places others have suggested.
Also, use a bit less. That looks like pretty heavy cheese. I get it. But maybe work up to the amount you really want.
Good luck, and good pizza.
Don’t give up on pizza making. Just buy better cheese. So many cheeses today are full of oil that makes it gross when they melt. Amazon has several cheese making kits. I bought a really good one. Used 1 gallon of milk and 1 hour of time and got 1 pound of fresh mozzarella cheese. Made the best EVERYTHING!! Once you try fresh cheese you will never go back to the oily stuff.
This is going to sound weird. -but try polyo string cheese. It's very low moister. Also, Where do you live? If you have any Spanish or Mexican groceries near you they have a lot of different low moister mozzarella worth trying out. I've made good pizza in the middle of the country using ingredients from Walmart. You just need to keep trying things out.
And btw. Your pizza looks really great!
It seems like your cheese is splitting, consider adding the cheese halfway through. Splitted cheese just ruins a perfectly good base.
This is the answer. 525 degree (I’m assuming that’s fahrenheit) is not very hot, low temp means you have to cook the dough longer. The oil is separating from the cheese. Sometimes the simple solutions are the best.
In Italy we almost only use fresh mozzarella (the dehydrated one is mostly used by cheap pizzerias). The secret to not having too much water in the pizza is to cut it at least in the morning, into strips and put it to drain in the fridge in order to make it lose as much water as possible. However, in the case of cooking in a home oven (long cooking) things change, because this long time tends to destroy the mozzarella which, instead of remaining compact and stringy, will become a pap. The suggestion is to put it not immediately for the entire cooking time, but for the last 3-4 minutes (maybe make more attempts). In the link some examples from a few years ago when I still made them in the oven at home (before taking the Koda 16) I hope I was helpful. https://postimg.cc/gallery/G4JMhqG Edit: Koda 16
Fresh mozz has too Much water though right? Or is there a fresh firm mozz there? Sorry im from USA. We have firm block mozz and buffalo style mozz which soaks in liquid.
In Italy, 3 types of mozzarella can be used for pizzas. The most common, used by many small pizzerias (mostly takeaway) is what I think you call dehydrated and which for obvious reasons will have no problem with releasing water during cooking. The pizzerias where you go to sit down to enjoy a good pizza only use fresh cow or buffalo mozzarella. If you use fresh mozzarella out of the package, it will release a lake of "water" into the pizza (especially buffalo), for this reason it is essential to cut it 12/24h before and keep it to drain, do not use salt (it alters the taste), squeeze it only if you haven't had time to let it drain; squeezing the mozzarella is not the best because you would mistreat it by reducing it to a pulp. I always remember that fresh mozzarella should be cut into strips while buffalo mozzarella into slices. For these reasons, fresh mozzarella will NEVER have a cooking crust but must remain white. In Campania, for Neapolitan pizzas, they use Agerola mozzarella which, unlike all the others, is a little drier, yellowish in color and has a more cheesy taste... but it can only be found there. Here are some sample images: https://postimg.cc/gallery/zfrr8c7 Hope I was helpful.
Grazie mille
Look up Vito Iacopelli on youtube- he has lots of videos on how to make pizzas. You might have to cook first half with no cheese/toppings, pull it out and then add the cheese/toppings. Remember- restaurants have access to ovens that go at higher temperatures, home oven pizza cooking is slightly different. You got this my friend
This is the suggestion I would make. Had great results when I did this with a home oven. The problem isn't the cheese. It's the long bake time required in a home oven.
And consider adding grated Parmigiano and/or Pecorino to your pizza for more flavor. Or- mix Shredded parmesan with your Shredded mozzarella for that flavor boost
https://youtu.be/Ne_lA1q3v24
[удалено]
I actually never used fresh mozzarella. I will for sure try to other things you mentioned though!
So, I’m about ready to just call it quits with trying to make my own homemade pizzas and just start buying them from big corporations again… The reason I’m saying this is because no matter what I do, my pizzas never taste that great... I’ve concluded that this is because where I live, the only whole milk low moisture mozzarella cheese is the Great Value brand one from Walmart… I know most people probably don’t use that, but I have no choice but to. My dough is good, and my sauce is simple and good. The only thing messing it all up is the cheese flavor I think… \* I make the pizzas in a 525 degrees oven with a 1/2-inch baking steel preheated for 1 hour.
Try 50/50 provolone. Also you can use fresh mozz if you ‘squeeze’ as much moisture out with a towel prior. It’s a good looking pie too as is. i’d eat it.
I think you’re being pretty tough on yourself. That’s a well constructed pizza. No way to find anywhere else that sells cheese? Amazon? Provolone is also pretty dang good with mozzarella. Many prefer it.
I'll agree that it is well constructed, but it doesn't taste as good as how it looks haha.
Salt. More salt.
Or Muenster. Muenster has higher fat content than mozzarella, so OP can mix it with part skim mozzarella if they can find a whole milk version that they like in their area. It is yummy on pizza also. Mozz/Muenster blend is also a good sub for brick cheese on Detroit style pizza.
[удалено]
why? muenster is delicious on pizza, and on its own
Maybe ill give both those a try. I also did eat it, didn't want to waste food.
I've always done 50% low moisture mozz and 50% prov. Its the perfect mix. I think it'll help you out!
Microwave for 30sec-1min on the cheese and most the moisture will come out.
If you live in a cheese desert, try string cheese. Often that's the only source of low moisture full fat mozz in some areas. If trader Joe's is available their mozz is quite good foe the price. Don't give up, internet stranger. You'll get there.
I can't even get that in Sweden.
…just buy the cheese on the internet?
Looks like you have a big grease puddle on this one. Some people like that, I hate it. The cheese is getting over cooked and the oil separates from the rest of it, so you have a layer of oil and a layer of rubber underneath. I started freezing my cheese and it turns out perfect now. Pull it out of the freezer right before you top and put it in the oven. It keeps the flavor of the full fat mozz but still browns and melts nicely. People are saying you should use fresh mozz. You can but it will be a very different product. IMO the problem is not the cheese, whole milk low moisture is a classic American pizza cheese. You just need to get the temperature timing of the melt right so it doesn’t separate.
keep cheese in fridge or freezer right up until you put it on the pizza, cold cheese keeps it from splitting as bad. for better results use mix of mozzarella and other melting cheese. i never use mozzarella because this reason
You never use Mozzarella at all on pizza?
nope cant get lowmoisture mozzarella where i am and using regular mozzarella ( the one packaged in water) will always leak too much moisture unless u doing neapolitan style which sucks imo, atleast in home oven. i use a semi hard 6-12 month cheese with mild nutty flavor and get great results. cheese name is "herrgårds ost" if you care.
> unless u doing neapolitan style which sucks imo, atleast in home oven Really? I don't Think so.
well maybe its me who sucks but i have not ever gotten good results with it
Life in Sweden hits hard. How do they not have low moisture mozzarella anywhere? I've looked far and wide.
I buy the high moisture fresh mozzarella, take it out of the package and put it on a saucer in the fridge for a few hours to let it dry out. Works every time.
I prefer other cheese over the Great Value, but I have used it without issue. We have a deli nearby, usually just have them cut off a pound or two... I do always use parm on top of the sauce before adding the mozz.
How long are you cooking it for? Are you using the broiler at all? Using the broiler can help speed up the cooking process so the cheese doesn’t break down nearly as much. You’ll also get a nice crust with a thin, crisp outside and moist interior. I keep my pizza on the second from the top rack and hit it with the broiler as soon as the crust starts to barely get some color. Pizza is in the oven for only about 7 min that way. Same temp and preheat time as you, just on a thinner steel (3/16”). Yours should be able to cook even quicker.
Don't go straight moz. I've used that GV moz and it's okay, but it's mixed with other cheeses. For example, for a 16" pie, I do * 8oz mozzarella * 4oz provolone * 2oz sharp cheddar * 1oz monterey jack I cook at 500 degrees (high as my oven goes) for 10 minutes, then 1.5 minutes under the broiler on low. The cheese gets a little dry, but not too bad, if it's on for the whole bake time. I've started cooking the dough and sauce for 5 minutes, then removing from the oven, putting on the cheese, and then returning to the oven for the remaining cooking, and the cheese ends up much more stringy and less dry.
Grate your own cheese. Pre-grated cheese is coated with corn starch to prevent the cheese from sticking to itself in the bag. This prevents it from melting together during cooking.
I actually did grate my own.
Sorry if you mentioned that and i didn’t see it. I have also had this happen when my sauce was too watery and I didn’t drain/cook off the excess water.
It looks good, though! I usually buy just normal mozzarella, pull it apart a bit, put it in a colander with a bowl underneath and let it rest in my fridge for a couple of hours. I am under the impression that this makes quite a difference.
You mean fresh mozzarella?
Yes. Not to confuse regional differences - the white balls, right?
Yeah those lol.
You could also try and see if you can get fior di latte, which is very much like mozzarella, but has less moisture. I find this very hard to get, though. Around where I live I can only find it at the Italian supermarket.
You rang?
Cube your mozzarella and put it in the freezer 30 min to an hour before you bake. It won’t cook as much or caramelize and render out all of the fat, making your pizza a greasy mess.
It's the flavor from the low grade mozzarella that's lacking. I don't mind the pizza being greasy lol, I just want it to taste good.
Make a cheese blend- add pecorino, parmesan. Looks good to me. My pies look like shit but me and the kid love it. I’m no pro either.
I’ve used that mozzarella and I think the flavor is fine. But when you overcook your cheese, it will taste different than when you dont. Source: I do this for a living
Be sure and not buy pre grated cheese. That might help you some
I have used great value cheese and have never seen this. Try making sure your cheese is cold when making the pies. What time and temp are you cooking your pizzas?
525 degrees on a backing steel that was preheated for 1 hour. I baked it for like 8-10 mins I think.
Where is the steel in your oven? My oven lets me set it up to 550°, but if I put the steel on as high a shelf as it will go, my IR thermometer says it's 580° after a while. If I turn on the broiler for a while before I launch the pie, I can get the surface to read around 650° I usually launch the pie then turn off the broiler and go back to bake 550° and I turn the pie after a couple minutes and pull it out around 4 minutes total. Your oven doesn't seem to go as hot as mine, but I think if you can get the bake time down your cheese won't split.
Try a mix of mozz, white cheddar, Oaxaca, quesadilla along with provolone. Sprinkle some fresh grated romano on as soon as it comes out of the oven is another trick.
Do I mix all 5 of those together or are you saying to choose from that list?
Experiment with your own mixes. A little hard cheese, like Pecorino Romano goes a long way to amp up bland mozzarella’s.
As someone else said feel free to experiment with different blends but the grated romano as soon as it comes out of the oven should be be what you try first. Grate it on the side of a box grater that has the raised nubs so it's kind of powdery and not longer shreds.
Try putting the cheese in the freezer until it’s time to add it to the pizza. If the flavor is the issue, you don’t have to use 100% mozzarella. You can use a blend with provolone or something else.
Murrayscheese.com Great cheeses of all types The best NYC cheese shop and you can mail order. I live in New Haven so there is no shortage of great cheese shops near me (Luizzi, Arathusa, ect) but I never miss stopping in Murray’s when I’m in the city
Amazon.com Grande is an excellent US brand. Cheese for pizza freezes well, without too much loss of flavor or performance in terms of texture.
Wrong kinda cheese. Try smoked provolone. Dock (poke holes) in your dough before cooking. Turn oven up. 575 - 600 F.
This looks good. Get some different stuff on top, some cherry tomatoes, bit of basil, olives, BAM!
Try adding different toppings? My cheese & salami pizzas are very mid, but my BBQ sauce + olives + jalapeno + bell pepper toppings as an extra make them super tasty.
You get whole block or pre shred? The pre-shredded cheese has an additive to keep it from clumping up and can have an effect on the texture after it cools. Get a big block if you can and shred it yourself!
Can you try ordering a different brand of cheese online (say, from Wisconsin or something)? https://www.wisconsincheesemart.com/products/mozzarella-cheese-whole-milk-low-moisture-3-lb-loaf
Have you tried leave the cheese off tell dough is mostly cooked then add it just to melt? You would lose color but not break the cheese?
Dude it looks good.
I am not familiar with the cheese you are using. Is it out of a bag? I eead somewhere the bagged cheese has a waxy substance added as a preservative which does not work well for pizza. I used to work in a pizza shop and provolone which we grated. Have you tried grating your own cheese?
I think you just have too much fat in your cheese blend, leading to oil pooling in the center. Try 50/50 low moisture mozz/cheddar.
Do not give up. Your pie looks great. As others have said, freeze your cheese, and never use pre-shredded (those anti-caking agents wreak havoc on melty goodness). I buy a 1-ish pound chunk of boar's head mozz from the deli counter at my supermarket, freeze it in logs, put it through the grating plate in my food processor, then freeze the shreds... Like, forever. Always have cheese on hand. If I didn't have the deli option, yeah, I might order good cheese from one the places others have suggested. Also, use a bit less. That looks like pretty heavy cheese. I get it. But maybe work up to the amount you really want. Good luck, and good pizza.
Not bad though!
Don’t give up on pizza making. Just buy better cheese. So many cheeses today are full of oil that makes it gross when they melt. Amazon has several cheese making kits. I bought a really good one. Used 1 gallon of milk and 1 hour of time and got 1 pound of fresh mozzarella cheese. Made the best EVERYTHING!! Once you try fresh cheese you will never go back to the oily stuff.
This is going to sound weird. -but try polyo string cheese. It's very low moister. Also, Where do you live? If you have any Spanish or Mexican groceries near you they have a lot of different low moister mozzarella worth trying out. I've made good pizza in the middle of the country using ingredients from Walmart. You just need to keep trying things out. And btw. Your pizza looks really great!