Not greasy enough!

[edgeco1]

I am very happy with the looks and taste of my pizza but it is not greasy enough!
I tried even adding some cheddar and some xtra Olive oil on top but it just is too dry( not dry just not greasy)!

My wife does not like extra cheese so I only use a "normal" amount....I guess that I can always get another wife if not enough cheese is the problem   

Any suggestions?

[pcampbell]

what kind of cheeseare you using?

[andreguidon]

maybe youre baking it to long...

[edgeco1]

Except for the Cheddar, whole milk Mozzarella. I don't think that it is baking too long and the crust is not greasy either.

[Jackie Tran]

Can you post a pic of the pie and then the wife? Jk about the wife pic.
Do you like pan pizza? All the grease you want.

[edgeco1]

Sorry, traded wife for 110 pounds of cheese

No pictures I'll make more later this week if I can fit into my clothes...too much pizza...scratch that..clothes too small!

[Trinity]

A pound of pepperoni should do the trick.

[edgeco1]

I made a 17 inch pie tonight which is max for my oven.

I used a screen and a stone, but messed up by only checking the edge. The crust was a bit overdone...live and learn...and I will eat my mistakes

Pictures later


(http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1314.jpg)

(http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1316.jpg)

(http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1315.jpg)

(http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1316.jpg)

(http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1317.jpg)

[Jackie Tran]

Here's an idea for more grease. Make some papa johns garlic butter sauce and drizzle on top before eating. It's delicious and greasy!

[Glutenboy]

http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1314.jpg
http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1316.jpg
http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1315.jpg
http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1316.jpg
http://img.photobucket.com/albums/v57/edgeco1/th_CIMG1317.jpg

[Glutenboy]

Cheese is your primary source for grease unless you use fatty meat or drizzle olive oil over the pie before baking.  Not all whole-milk mozzarellas are created equal in the grease (or any other) department.  If you can't get your hands on Grande whole-milk, then try Boar's Head whole-milk Mozzarella, frequently available at the deli counter of mid to high-end grocery stores.  Those are the two most buttery low-moisture mozzarella brands I've encountered.  If you're into NY style, you're probably looking for the orange grease dripping from the folded end of the slice.  I think that's where you'll find it.

[edgeco1]

you're probably looking for the orange grease dripping from the folded end of the slice.

YUM, that's it

[Glutenboy]

Then it's the cheese, my friend.  Try this blend and don't skimp on quality.  First apply your tomatoes/sauce then grate some pecorino (locatelli is great) romano over it, then some reggiano (or real grana padano to save a buck) then the mozz.  You don't have to use a ton of cheese, but the whole-milk mozz you use should leave your hands a bit greasy when you handle it.  I'll bet you see your orange grease.

[edgeco1]

Thanks, I'll give that my next attempt

[Pete-zza]

edgeco1,

If I want to get a lot of orange-colored fat on my pizzas, the best way for me to do that based on experience is to use the Wal-Mart Great Value whole-milk mozzarella cheese, coupled with a fairly long bake. That is not something that I personally want but you can see an example of what I am talking about from the photos at Reply 91 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg41430.html#msg41430. I also talked generally about mozzarella cheeses used in my oven, including those that have tended to produce the orange fat, at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,5442.msg45965.html#msg45965. Pepperoni slices can also release an orange-colored fat but I use pepperoni all the time with other cheeses and do not experience the orange-colored fat from using the pepperoni. There may be an oily fat but it is not orange colored.

Peter

[Pete-zza]

edgeco1,

Here is another example of what I was talking about in my last post: http://www.pizzamaking.com/forum/index.php/topic,4800.msg54110.html#msg54110 (Reply 3). My notes for the pizza shown in that post do not indicate what I used for mozzarella cheese but it most likely was another house brand.

Peter

[edgeco1]

Thanks, when you say long bake time I assume that means lower temperature too, or it will just burn. Any suggestion on temp and time?
That pie was 8 minutes total but I did not see the temp.

I set my oven for 550 but it really is closer to 475-500 max once I load the oven, especially since I need to check the bottom of the pie compared to the top.....perhaps this is just a newbie problem

thanks. edge.

OOOOPS, sorry, I found it in the third link 

[Pete-zza]

edge,

Assuming that I place my pizza stone on the lowest oven rack position, and set the dial to the maximum oven temperature, it takes about 6-7 minutes total to bake a typical NY style pizza in my electric oven. I would say that the oven temperature on average is around 500-525 degrees F. The longer the bake time, the more the cheeses tend to oil off in my oven. I have an IR thermometer but I have found that it is difficult to get accurate temperature readings while I am trying at the same time to load a pizza into the oven onto the stone. Opening the door of the oven also leads to some loss of oven heat.

Peter

[edgeco1]

Great info, thanks.

[Glutenboy]

Is this the color we're thinking of?

http://www.pizzamaking.com/forum/index.php/topic,9068.msg96977.html#msg96977