Author Topic: I know this is heresy, but I'm looking for the best part-skim mozz  (Read 5902 times)

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scott123

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #25 on: July 06, 2012, 09:14:18 AM »
Barry, if your rim if finished baking before your cheese is bubbling and tan, there's a few things you can do about it.

1. Decrease your thickness factor.  The thicker the dough, the more water you have in the undercrust, the longer it takes to boil/turn to steam, the less heat is transferred upward to the sauce and then cheese.  Bottom heat plays a huge role in proper cheese melting/bubbling/tanning.

2. Use less sauce.

3. Use less cheese.

4. Use room temp or slightly warm (not cooked) sauce.

5. Allow your cheese to come to room temp before using.

6. Make sure you're going with a traditional coarseness of grate for the cheese and not cubing it/breaking it into chunks.

7. Temper your dough a little less so the dough is cooler when you stretch it (remove it from the fridge closer to the bake).

Out of all the options, decreasing the thickness factor is usually the most effective.  Bear in mind, as I said before, this is NY style I'm referring to- also, being NY style, I'm talking about low moisture (aged) whole milk brick mozzarella (such as Sorrento or Polly-o)- the supermarket stuff.


Offline ThatsAmore

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #26 on: July 06, 2012, 08:07:13 PM »

I read somewhere here that sugar is usually put in dough to ensure it browning not necessarily to sweeten it per say.  I removed it from recipes I've been using and it seemed to help with the crust getting well done before cheese melts and toppings get hot.  I'm speaking in the thin cracker crusts.

*Mileage may vary....

Who put that pie in my eye ?

Offline bfguilford

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #27 on: July 08, 2012, 11:35:23 PM »
I tried Dragone part skim tonight, and it was really good. Sprayed it with EVOO which seemed to help the melting... even browning without burning. This one's a keeper (along with the Sorrento).

Barry
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Offline nikesparq

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #28 on: January 11, 2013, 05:06:41 PM »
We've experimented with various pre-shredded mozzarella and the kids' favorites are Sunnyside Farms (California) and Kraft "with a touch of Philadelphia".  They will work in a pinch when you're limited to grocery store chains and/or unable to shred for some reason.

Offline bfguilford

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #29 on: January 11, 2013, 07:12:42 PM »
Through trial and error (big burned error ::)), I learned to avoid pre-shredded cheese on any pizza. The coat it with cornstarch (I think) in order to prevent it from clumping, and that makes it even more susceptible to burning. I just figured out that dicing/cubing part-skim mozzarella seems to work well (I posted results at http://www.pizzamaking.com/forum/index.php?PHPSESSID=e1dbbd7af7d33663432d4736aa440f5e&topic=22772.0).

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Online Pete-zza

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #30 on: January 12, 2013, 09:23:22 AM »
Barry,

It is true that most, if not all, of the shredded cheeses sold at retail in supermarkets and the like contain additives, fillers and preservatives but quality mozzarella cheeses for the foodservice market often don't contain those items. For example, the shredded and diced mozzarella cheeses from Grande do not: see the FAQ on this point at http://www.grandecheese.com/contactus/Pages/FAQ.aspx.

Peter

Offline bfguilford

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #31 on: January 12, 2013, 09:53:51 AM »
Barry,

It is true that most, if not all, of the shredded cheeses sold at retail in supermarkets and the like contain additives, fillers and preservatives but quality mozzarella cheeses for the foodservice market often don't contain those items. For example, the shredded and diced mozzarella cheeses from Grande do not: see the FAQ on this point at http://www.grandecheese.com/contactus/Pages/FAQ.aspx.

Peter

That's good to know, Peter. Thanks.

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline deb415611

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #32 on: January 12, 2013, 09:59:02 AM »
That's good to know, Peter. Thanks.

Barry

Barry - I'm going to Hartford later today and hoping to hit Restaurant Depot.  I'll check to see what they have.  Not everything they sell is in full cases.  With any luck they will have the grande or comparable in diced.    I'll let you know what I find.
Deb

Offline JD

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Re: I know this is heresy, but I'm looking for the best part-skim mozz
« Reply #33 on: January 22, 2013, 09:47:41 AM »
...and Kraft "with a touch of Philadelphia".  

I've also had success with this. For a part-skim cheese it melted very easily, didn't burn, and had surprisingly nice flavor (NY Style @ 550). I figured it was just a marketing scheme but I was impressed.

If I buy shredded, I use the most coarsely shredded cheese available which this philly stuff was about as coarse as I could find in a 2lb bag.
« Last Edit: January 22, 2013, 09:53:51 AM by JD »