bufala mozzarella

[San Jose Dale]

I occasionally buy some really good buffala moz. but usually I end up with a big soggy watery mess on my pizza. Is there some technique that folks here use to stop that from happening? I usually make Neapolitan style in a WFO, so temps are high and cooking time is short.

Thanks,

Dale

[TXCraig1]

Tear it up / cut it upinto the size you use to top your pies, and put it on paper towels - I like two layers of paper towels (OK to layer paper towels, cheese, paper towels, cheese, paper towel,...), cover with a paper towel, and put it in the fridge for 6 hours or so. Maybe as much as 8 if it is really wet. This takes care of it for me.

CL

[pizzablogger]

Yup.

I cut the balls in half, put the cut side down on a double later of paper towels, put a double layer of paper towels on top and then put a light weight book on top. Let sit for half an hour or so and you are mostly good to go.

The paper towels should be soaked -k

[JimmyG]

The only thing I would add to what Craig and Kelly mentioned, is to check the expatriation date on the package. In my experience, fresh mozzarella cheeses become soggy the closer they are to the expatriation date.
Jim

[TXCraig1]

The only thing I would add to what Craig and Kelly mentioned, is to check the expatriation date on the package. In my experience, fresh mozzarella cheeses become soggy the closer they are to the expatriation date.
Jim

+1

If it doesn't have at least 10 days of life left, pass it up. It's not worth the frustration and expense of having it turn to ricotta on your pie.

CL

[Chicago Bob]

Is this the same cheese that was recently discussed here as being past it's "prime" after only a few days? Is there a low moisture Buffala available here in the States?

[dellavecchia]

Is this the same cheese that was recently discussed here as being past it's "prime" after only a few days? Is there a low moisture Buffala available here in the States?

There is low moisture available in the US. It tastes nothing like the fresh version from Italy:

http://www.pizzamaking.com/forum/index.php?topic=12755.0

John

[Chicago Bob]

 Their site says the cut "wedges" are the drier of the 2 buffala products they offer yet in the ordering section they only list the very expensive "pulled balls"....hmmm. Oh well, even if you didn't receive the drier version I don't think it would matter as you said you were not impressed with their buffala. Thanks dellavecchia.

Bob

[San Jose Dale]

thanks for the tips, I'll be firing up the oven next week and will give this a try.

Dale