One Topping Pizza

[MightyPizzaOven]

Finally I got a break to bake few pies this weekend. I baked one pie with just Mozzarella Cheese, no sauce. Next time I will add the Mozzarella cheese after a minute or 2 of baking the dough.  The cheese was dry after 4 minutes of baking. (62 hydration for the dough, I prefer higher hydration).

Any recommendation for any other type of cheese that will do better ? or any other One Topping Pizza ideas?

Thanks

[Chicago Bob]

Is that low moisture/part skim mozz Bert?
My recommendation for a single topper would be a red sauce pie...does added slivered garlic addition count as a topping? 

[jeff v]

Pizza Bianca. I usually add garlic, thyme and rosemary to mine though which is more than one ingredient. 
http://slice.seriouseats.com/archives/2012/01/the-pizza-lab-hot-to-make-pizza-bianca-at-home.html

[MightyPizzaOven]

Is that low moisture/part skim mozz Bert?
My recommendation for a single topper would be a red sauce pie...does added slivered garlic addition count as a topping? 

Yes,  is low moisture/part skim mozz from SAMs.


One topping may be very limited.


Tomato sauce with  slivered garlic sound good. I am assuming neither the sauce or the garlic is cooked, right?

Pizza Bianca. I usually add garlic, thyme and rosemary to mine though which is more than one ingredient. 
http://slice.seriouseats.com/archives/2012/01/the-pizza-lab-hot-to-make-pizza-bianca-at-home.html

Jeff, I never had, pizza Bianca, do you use fresh I dried herbs? Fresh garlic.

[jeff v]

Fresh herbs and fresh sliced garlic. I use them pretty sparingly too.

[Chicago Bob]

Correct Bert...applied fresh.  
A whole milk mozz with a drizzle of Craig's calabrian chile oil might be right proper....

[mkevenson]

I like your approach, no need to complicate the tastes, if you like cheese.

Mark

[Tscarborough]

Fine looking pizza, I like cheese pizza.

[Jet_deck]

Bert, have you tried Oaxaca cheese or Muenster or a blend?

[weemis]

I add olive oil whenever there is no sauce. Just drizzle it on after adding the cheese and you'll have more of a welcoming end result.

[pythonic]

Whole milk > part skim or you can always do a blend to cut calories.

[theppgcowboy]

I have an olive oil/butter blend that I make that is uber infused with garlic. It makes a great appetizer pizza kind of like cheesy breadsticks.  Same oil butter for garlic knotts.  Grande cheese is works great on it.

[Tscarborough]

Any pizza that does not have meat (ie grease) will not suffer from a swirl of olive oil.

[MightyPizzaOven]

Growing up in Lebanon, I loved Manaeesh, a popular Lebanese food consisting of dough topped with Zhater, cheese (local cheese), or meat mix (mixed with tomato and herb). Manaeesh is quite similar to a pizza and can be eaten sliced or folded. I am trying to use these toppings with NY dough.  I have done the Zhatar so far.

All the topping you mentioned sound great.. I like to try as time permit. I will post some pictures. Please share yours too.

[weemis]

I have an olive oil/butter blend that I make that is uber infused with garlic. It makes a great appetizer pizza kind of like cheesy breadsticks.  Same oil butter for garlic knotts.  Grande cheese is works great on it.

that sounds pretty delicious! might have to give it a go. you mind sharing how it's made?

[theppgcowboy]

Sure, I use about a 60/40  or so blend of olive oil to butter. I heat the butter/olive oil and the put tons of garlic into it using a garlic press. I maintain the mixture just below the simmer point.  Let it cool and refrigerate.  When it cools the garlic settles so make sure you take it from the container a little at a time from the top and bottom of the mixture.  This goes good on Garlic knotts,  I use it on pizza topped with soomoked brisket onions,  and green peppers. gyro pizza.  I had a pizza two days ago with the garlic oil base, mushrooms onions, Italian sausage.  Cooked it half way pulled it out and cracked a few eggs on it and finished the bake.  The yolk was runny and the pizza was incredible.

[weemis]

Sure, I use about a 60/40  or so blend of olive oil to butter. I heat the butter/olive oil and the put tons of garlic into it using a garlic press. I maintain the mixture just below the simmer point.  Let it cool and refrigerate.  When it cools the garlic settles so make sure you take it from the container a little at a time from the top and bottom of the mixture.  This goes good on Garlic knotts,  I use it on pizza topped with soomoked brisket onions,  and green peppers. gyro pizza.  I had a pizza two days ago with the garlic oil base, mushrooms onions, Italian sausage.  Cooked it half way pulled it out and cracked a few eggs on it and finished the bake.  The yolk was runny and the pizza was incredible.

piece of cake. thanks, cowboy!

[MightyPizzaOven]

Yesterday, I used no knead recipe mentioned by Jeff V @ http://www.pizzamaking.com/forum/index.php/topic,22340.new.html#new

1st pie - garlic, thyme and rosemary (next time, I need to easy on on rosemary)... It had beautiful smell during and after baking.

2nd pie - Tomato sauce, mozz cheese and pieces of one slice muenster cheese.

3rd pie - Just mozz cheese and pieces of one slice muenster cheese.

[MightyPizzaOven]

I drizzled EVO/Aleppo pepper mix, it tasted great...

[Jackitup]

Capicola or pepperoni, I love both. Provolone is also a good one to blend with the mozz, gives a deeper cheese flavor for me anyway. Another favorite is apples with a smattering of gorgonzola and mozz, very good!