FRESH MOZZARELLA ON ROMAN PIZZA: WATERY BASE???

[londonbeetle]

HELLO

WE ARE SPECIALIZED IN ROMAN PIZZA"THIN AND CRISPY"
LOW HYDRATION DOUGH

WE WANT TO REPLACE OUR LOW MOISTURE MOZZARELLA WITH FRESH MOZZARELLA AS IT TASTES BETTER IN MY OPINION.

ARE THERE ANY TECHNIQUES TO PREVENT THE FRESH MOZZARELLA FROM MAKING THE BASE WATERY?

WE CAN CUT AND DRAIN IT BUT THEN THAT WOULD REQUIRE LOTS OF TIME AND SPACE WHICH WE DO NOT HAVE IF WE ARE DOING VOLUME.


ANY RECOMMENDATIONS?




EXCUSE THE CAPS LOCKS----
KEYBOARD STUCK

[The Dough Doctor]

Cut thin and place between towels to drain as best you can or peel it like an orange (that's how I do it) and place the pieces on top of the pizza as the last ingredient. In some cases with home-made cheese we find it necessary to apply the cheese about half way through the bake.
Tom Lehmann/The Dough Doctor

[londonbeetle]

Cut thin and place between towels to drain as best you can or peel it like an orange (that's how I do it) and place the pieces on top of the pizza as the last ingredient. In some cases with home-made cheese we find it necessary to apply the cheese about half way through the bake.
Tom Lehmann/The Dough Doctor

Do you prefer fresh mozzarella over low moisture dry mozzarella?

[The Dough Doctor]

It all depends upon the application and type of pizza I'm making. If it's more of an artisan (I'm using that term loosely) I prefer to use the fresh, ditto for New York and Neapolitan, but if it's for most others as well as DELCO I usually opt for a shredded  low moisture mozzarella.
Tom Lehmann/The Dough Doctor

[londonbeetle]

It all depends upon the application and type of pizza I'm making. If it's more of an artisan (I'm using that term loosely) I prefer to use the fresh, ditto for New York and Neapolitan, but if it's for most others as well as DELCO I usually opt for a shredded  low moisture mozzarella.
Tom Lehmann/The Dough Doctor

So the only way to use fresh mozzarella on Roman pizza is to cut it thin and dry it in towels?
Can you describe the process/timing? Can it be done up to 24 hours before?

We have a pizza master oven. What is the best working temperature for cooking Roman pizza using fresh mozzarella?

[londonbeetle]

It all depends upon the application and type of pizza I'm making. If it's more of an artisan (I'm using that term loosely) I prefer to use the fresh, ditto for New York and Neapolitan, but if it's for most others as well as DELCO I usually opt for a shredded  low moisture mozzarella.
Tom Lehmann/The Dough Doctor

What do you think of using Bocconcini mozzarella balls?
They are fresh and seem low in moisture ...

[The Dough Doctor]

I've never tried them, but don't let that stop you from giving them a try. When I'm working with fresh mozzarella I slice and layer between clean bar towels for about an hour prior to use. You're over thinking this, it'll give you a headache.
Tom Lehmann/The Dough Doctor

[Brent-r]

In this really interesting video Tony Gemignani demonstrates that he tears his moz and puts it on the basil and does so with the
skin of the moz facing down to form a sort of a cup to catch the moisture that comes out of the moz and keep the dough
from getting too wet.

[The Dough Doctor]

Actually, putting the torn/peeled mozzarella on this way presents the side with the greater surface area to the heat so the moisture has a greater surface area from which to evaporate. Physics #101.
Tom Lehmann/The Dough Doctor

[londonbeetle]

Actually, putting the torn/peeled mozzarella on this way presents the side with the greater surface area to the heat so the moisture has a greater surface area from which to evaporate. Physics #101.
Tom Lehmann/The Dough Doctor

Thanks Tom

But how do you make sure it does not make the base soggy? Specially on Roman style pizza "thin and crispy"