So I'm in need of some serious help with my cheese. The taste and the texture is just awful. I'm really at my wits end.
My cheese pizza always seems to turn out salty/sour tasting and the cheese just isn't stringy. I have no idea what I'm doing wrong so I'm going to provide a walkthrough of my pizza making and a brief history of my recipes.
My dough is a high flour slightly sweet mixture that cold rises for 24 hours.
My pizza sauce consistently includes pureed canned tomatoes, garlic, e.v. olive oil...different recipes I have included basil, oregano, butter, salt, brown sugar, or onion in different combinations.
Now to the cheese....the cheese has always been centered around a Low Moisture Part Skim Mozzarella. I get a huge 5lb block from Costco but have also tried the Frigo kind. I've tried just using only mozzarella, but have also mixed this mozzarella with Muenster, Provolone, and Romano in different ratios. It always seems to come out salty/sour, not stringy, and oddly perforated with small holes despite the amount I put on.
Now for the walkthrough of how I make it. I shred the cheese, quite finely into smaller pieces. http://img408.imageshack.us/img408/3248/photo53aj.jpg
I then preheat my electric oven to 550 and slide the pizza on to a stone on the top rack and cook it for about 7 minutes. http://img851.imageshack.us/img851/378/photo54nf.jpg
The resulting pizza is perforated cheese that is melted...but not melted. It's quite clumped and stationary. It doesn't slide or string. And I can't tell if its tasting salty, or sour, but its not the way a NY pizza should taste.
Bad Cheese Pic1:http://img80.imageshack.us/img80/1566/photo56v.jpg
Bad Cheese Pic2:http://img190.imageshack.us/img190/9285/photo55xm.jpg
I really don't know what I'm doing wrong...maybe it's how I apply my cheese with my sauce...maybe its the type of cheese or just my electric oven....I have tried so much with no success. But here is a photo of one of my favorite local NY Pizzas and what I WANT my pizza to look like: http://img705.imageshack.us/img705/9445/photo57q.jpg
If anybody could please help me with this problem I would be extremely grateful!