Author Topic: How I prep my cheese for NP pies  (Read 8415 times)

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Offline ryandbest

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Re: How I prep my cheese for NP pies
« Reply #20 on: March 29, 2013, 09:58:02 PM »
Are you doing anything to dry out your mozzarella other than placing it on a paper towel?

I remember Alton Brown placing more papertowels on top, then another plate and then something heavy to smash it.

I've done that but it really ruins the shape of the mozzarella... just curious as to what you guys do.


Offline TXCraig1

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Re: How I prep my cheese for NP pies
« Reply #21 on: March 30, 2013, 09:27:50 AM »
I lay a piece of paper towel on top, but I do not add any weight. If the cheese is really wet, I might let it dry for up to 8 hours. You might have to change the paper towels too.
Pizza is not bread.

Offline halveb

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Re: How I prep my cheese for NP pies
« Reply #22 on: April 03, 2013, 01:46:07 PM »
Craig do you dry before or after tearing into marble sized balls?  Thx.

Offline TXCraig1

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Re: How I prep my cheese for NP pies
« Reply #23 on: April 03, 2013, 01:50:09 PM »
Craig do you dry before or after tearing into marble sized balls?  Thx.

It doesn't seem to make much difference either way with fresh cows milk mozz. Lately, I've been using a lot of buffalo mozz. Because it is wetter, slicing the balls into 3/8"-1/2" slices, drying the slices on paper towels, and then tearing seems to work better - otherwise, it can be hard to tear the wet, mushy cheese.
Pizza is not bread.