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Author Topic: Cheese cooking too quickly  (Read 219 times)

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Offline Sportsphysio

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Cheese cooking too quickly
« on: October 03, 2021, 01:06:19 PM »
I have been hand grating block Polly-O or Sargento mozzarella cheese for my pizza, but I feel like the cheese is cooking too quickly before I can get my crust crispy enough.  Any tips or advice?

Offline Cardellino

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Re: Cheese cooking too quickly
« Reply #1 on: October 03, 2021, 02:29:00 PM »
Best if you could explain your oven and how you are cooking the pizza.

C

Offline Sportsphysio

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Re: Cheese cooking too quickly
« Reply #2 on: October 03, 2021, 02:43:12 PM »
Best if you could explain your oven and how you are cooking the pizza.

C
Haha yeah, small details  :)

Using Ooni Koda 16, neopolitan style.  3-5 day cold ferment.

Offline Bill/SFNM

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Re: Cheese cooking too quickly
« Reply #3 on: October 03, 2021, 04:32:20 PM »
I have been hand grating block Polly-O or Sargento mozzarella cheese for my pizza, but I feel like the cheese is cooking too quickly before I can get my crust crispy enough.  Any tips or advice?

I picked up this tip while watching Chau: don't grate the cheese. Cut it up into larger pieces - less surface area/higher volume results in slower cooking. Adjust the size of the pieces depending on oven temp, baking time, etc. 

Offline Cardellino

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Re: Cheese cooking too quickly
« Reply #4 on: October 03, 2021, 05:20:13 PM »
Newbie to Newbie,  When you say crust do you mean the edge or center? What flour are you using?
IMHO Starting off making Neapolitan 🍕 in an Ooni can be trying. My neighbors had a hard time. They eventually
lowered the temp, started using a 50/50 mix AP/High gluten and make a more NY style pie. It seams to be working for them.

C

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