Author Topic: General Critique  (Read 633 times)

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Offline Askurato

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General Critique
« on: February 21, 2013, 11:52:22 PM »
Greetings fellow pizzaioli! I am looking for some general critique here. Personally I don't like how my cheese is orange looking and how the slice is runny (second pic). Can you experts give me some advice?

Technical notes:
Dough is cooks illustrated margherita dough.
Cheese is parm regg topped with fresh mozz.
Sauce is canned/drained while San marzano blended with oil, sea salt.
Herbs are fresh basil and oregano (cut with scissors of course).

Cooked on bottom rack pizza stone for 10 minutes. Oven was preheated @ 500 degrees F for one hour before skin/topping insertion. Once pizza was on stone, oven set to broil hi.

Taste was 6.5/10, texture was 7.5/10, but it was runny and the cheese turned orange. Thoughts expert gentlement? I'm open to all suggestions!

Thanks,
-Adam

http://i.imgur.com/pWmhQoF.jpg

http://i.imgur.com/izc6QrE.jpg




Offline TXCraig1

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Re: General Critique
« Reply #1 on: February 22, 2013, 12:00:55 AM »
The crust looks nice. Using dry mozzarella and less of it might solve your cheese and wetness issues. I make a similar pie, and it is one of the few where I really prefer dry whole milk mozzarella.
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Offline Chicago Bob

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Re: General Critique
« Reply #2 on: February 22, 2013, 12:56:20 AM »
I like the look of that pizza...alot.
Try one with Craig's cheese recommendation....and if you would, please try this with lightly spooning your sauce on last. Post up a pic of your next bake Adam. Thanks!  :chef:
« Last Edit: February 22, 2013, 12:58:32 AM by Chicago Bob »
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Offline Askurato

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Re: General Critique
« Reply #3 on: February 22, 2013, 08:21:47 AM »
Interesting I will give these tips a shot and report back! Thank you!

Offline dmcavanagh

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  • Location: Glenmont, NY
Re: General Critique
« Reply #4 on: February 22, 2013, 01:26:00 PM »
The culprit is the parm regg, it renders a lot of fat/oil/grease, whatever you want to call it, and that is what is giving your pie that orange look.


 

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