Author Topic: Second attempt... much better all around.  (Read 8081 times)

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Offline Chicago Bob

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Re: Second attempt... much better all around.
« Reply #75 on: January 08, 2013, 05:54:08 PM »
You are using what looks like "low moisture-part skim" cheese...for less browning you need "whole milk" mozz. Both are not "fresh" cheese....they are dry, aged cheese.
"Fresh" mozz cheese is the type you usually see packaged in water and it is the type of cheese normally seen on Neopolitan pies.
Bob
"Care Free Highway...let me slip away on you"