Author Topic: Watery toppings  (Read 235 times)

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Offline Dr ROK

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Watery toppings
« on: August 27, 2014, 05:34:02 PM »
I am making pizzas using an Uuni wood fired pizza oven. I make NY style dough and cold ferment for at least three days. I make my own sauce with canned San Marzano tomatoes that have been cooked/simmered for an hour with an onion, and various seasonings. When I cook the pizzas they often times come out with puddles of water on top. I use fresh mozzarella, capacola, precooked italian sausage or beef, etc.  Any suggestions on how to prevent the puddles?

thanks - mac


Offline TXCraig1

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Re: Watery toppings
« Reply #1 on: August 27, 2014, 05:51:13 PM »
If your mozz is water packed, draining it on paper towels for a couple hours might help a lot. When my cheese is on the wet side, I slice the balls in half or into a couple slices and lay them on paper towels for a couple hours or maybe more. Then I tear them up into the size for use on the pizza.

I don't see anything else in your description that looks like it might be responsible for the excess water.
Pizza is not bread.

Offline Dr ROK

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Re: Watery toppings
« Reply #2 on: August 27, 2014, 05:54:26 PM »
That sounds like a great idea. I'm assuming you just put paper towels on a plate or baking sheet and let them sit in the fridge?

Offline TXCraig1

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Re: Watery toppings
« Reply #3 on: August 27, 2014, 06:03:19 PM »
Yes, that's it. Put one on top of the cheese too.
Pizza is not bread.

Offline Dr ROK

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Re: Watery toppings
« Reply #4 on: August 27, 2014, 06:19:28 PM »
Thanks a bunch TXCraig1!