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Author Topic: Favorite way to sauce/cheese your sicilian?  (Read 286 times)

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Offline Santo

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Favorite way to sauce/cheese your sicilian?
« on: April 26, 2021, 04:26:27 PM »
I'm looking for a more dramatic cheese pull. I want to incorporate WMLM and fresh mozz. Is fresh mozz less likely to burn in the oven because of its high moisture content? I don't really like cheese to be too browned or burned with the orange oil squeezing out, etc. I am working with galbani wmlm underneath the sauce. Is it typical to put the wmlm under the sauce and then tear fresh mozz over the top? Would 3/4 lb of wmlm underneath and 8 oz fresh mozz on top be overkill on a 12x16 pizza? I'm trying to get a little "wow" cheese factor over here.   :-D

I have been watching this video of dom at difara and i'm trying to figure out what he is doing. However I understand his oven goes a heck of a lot hotter than mine so I don't want to have trouble melting all of this cheese, or having any problem with pooling moisture or oil due to my longer bake at lower temperature (If that is even a valid concern, i'm not sure at this early stage in my pizza making).






Thanks!
« Last Edit: April 26, 2021, 04:41:26 PM by Santo »

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