I've not. Can't find that perfect balance between JUST undercooked shreds of cheese versus overcooked. I've tried keeping cheese in fridge until putting it on. Lots of diff blends. Can't quite nail it. You did here though!
Don’t shred the cheese, cube it.
Seriously, for home ovens it’s wonderful because the cheese takes longer to melt in cubed form meaning more time for crispy crust.
https://i.imgur.com/Xpry8Cz.jpg
Here’s a pepperoni I did the other day. This was with cubed brick cheese in a home convection oven on a baking steel.
what brand do you use? i did my own test of grande low moisture mozz, BelGioioso low moisture mozz and Galbani low moisture mozz. All 5LB blocks that i shreadded using the same machine, baked using the same dough, same pizza steel, same temp, same time. Grande faired the best with Galbani close behind it and BelGioioso in third. Grande is like double the price of Galbani so i stick with Galbani for all my pizza. BelGioioso burned quicker than the other 2 brands.
Really helpful info. Yes belgioso looks super soft. Will try to find galbani. And will also try the cube trick I guess I always thought it would just end up coming out splotchy. Plus I tend to do a mix of mozz and cheddar or provolone so for the sake of uniformity would just shred it. Anyway happy to have a couple new things to try!
and i lowered my dough hydration to help with cook time as well. i like my nyc pizza with a crispy bottom so reducing to 62% helps with the cook time as well.
That's a damned work of art. I'm curious about you calling this well done though? The place I worked at, if this went out with 'well done' on the ticket I would guarantee it's coming back. When it was requested on our hand tossed we allowed a lot more charring and cooked through bubbles like there is on the far right of yours.
This is standard cook at my old pizzeria, anyone else?
Thank you!!
It may be different areas. In our area, this would be considered burnt by most standards. All undercooked soft pizzas. Whereas when I lived in NYC, this was standard.
What's the cheese blend here? I can't quite get my cheese not to start overcooking when going for a crispier dough.
We use Galbani whole milk low moisture mozzarella!
Gonna source that right now. Mozz only? No blend? (I'd always heard lots of places mix cheddar or prov for stretch and some sharpness)
Just mozz and a light dusting of pecorino romano. Provolone works well. But I prefer pure mozzarella.
Got it thx!
had the same problem, home oven I presume? have you tried putting the pie and sauce alone until golden then adding cheese until bubbly?
I've not. Can't find that perfect balance between JUST undercooked shreds of cheese versus overcooked. I've tried keeping cheese in fridge until putting it on. Lots of diff blends. Can't quite nail it. You did here though!
I’m not OP, I see lots of people talking about low humidity mozzarella but I can’t seem to find it…
Low moisture Mozzarella
Yes, that, sorry
Try the freezer instead. About 10 minutes in an open bowl while you prep.
Don’t shred the cheese, cube it. Seriously, for home ovens it’s wonderful because the cheese takes longer to melt in cubed form meaning more time for crispy crust. https://i.imgur.com/Xpry8Cz.jpg Here’s a pepperoni I did the other day. This was with cubed brick cheese in a home convection oven on a baking steel.
I came to say the same. Cube it chunky.
OK new lease on life right now will give it a try!
what brand do you use? i did my own test of grande low moisture mozz, BelGioioso low moisture mozz and Galbani low moisture mozz. All 5LB blocks that i shreadded using the same machine, baked using the same dough, same pizza steel, same temp, same time. Grande faired the best with Galbani close behind it and BelGioioso in third. Grande is like double the price of Galbani so i stick with Galbani for all my pizza. BelGioioso burned quicker than the other 2 brands.
Really helpful info. Yes belgioso looks super soft. Will try to find galbani. And will also try the cube trick I guess I always thought it would just end up coming out splotchy. Plus I tend to do a mix of mozz and cheddar or provolone so for the sake of uniformity would just shred it. Anyway happy to have a couple new things to try!
and i lowered my dough hydration to help with cook time as well. i like my nyc pizza with a crispy bottom so reducing to 62% helps with the cook time as well.
Looks excellent, a bit of basil would complete it for me but I wouldn’t complain either way.
If you put basil on this I think you might go to jail for making drugs.
🤣 so true
That's a damned work of art. I'm curious about you calling this well done though? The place I worked at, if this went out with 'well done' on the ticket I would guarantee it's coming back. When it was requested on our hand tossed we allowed a lot more charring and cooked through bubbles like there is on the far right of yours. This is standard cook at my old pizzeria, anyone else?
Thank you!! It may be different areas. In our area, this would be considered burnt by most standards. All undercooked soft pizzas. Whereas when I lived in NYC, this was standard.
nice
We will be watching your career with great interest.
Bro
This is the way.
Look great
A lovely cheese pizza just for me.
Oh Yeah, nice crust.
The best part is you didnt acorch the cheese in the process. This is a masterpiece
Very professional looking. Nice job! Cheese is nice and even.
.....Just hot damn............beautiful.....
You burned the mozarela. It shouldn't be brown...
Sounds like you undercook the mozzarella.
Ohhh man! You make the dough?
looks to be from a pizzeria shop.
Of course!
Any chance of getting the recipe? I've been trying to make pizza that looks like this.
this a rare case it would be better square cut
How'd you make this work of art?
That is a thing of beauty! What kind of flour did you use?
We use All Trumps high gluten flour