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Author Topic: Effects of cheese on pizza  (Read 80 times)

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Offline Jackherer420

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Effects of cheese on pizza
« on: September 14, 2021, 10:24:27 PM »
Hi PMF, this is my first post, before I get to it I just want to thank everybody on the forum. I've learned a lot as a lurker and have perfected my dough by learning more about Tf and the effects of yeast.

That said, last night I made sauce from cento San marzano tomatoes. I made two batches, I added garlic, sea salt, and Evoo to one. The second had sugar and oregano in addition to what the first one had. (I added tomato paste to both as the sauce was too runny for our taste).

Here's where it gets interesting. I had fresh mozzarella and low moisture whole fat mozzarella. When I made pizzas with the fresh mozzarella the sauce was very mellow and just offered a nice rich tomato flavor. However, when I switch to the low moisture the pizza sauce tasted very acidic.

I noticed it right away as the cook but I didn't mention it. My friend also mentioned the pizza was very acidic. I tried another one with the other sauce and we got the same results when we used low moisture cheese.

Am I crazy or is there some chemistry that occurs?

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