Author Topic: moisture napoletana management  (Read 1196 times)

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Offline artigiano

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moisture napoletana management
« on: December 02, 2009, 12:34:06 AM »
I find it sometimes difficult to control moisture when making a neapolitan pizza.  It is not so much an issue in the home electric oven since the pizza is in there for a long enough time that excess moisture will evaporate.  I do find it can be tricky in the brick oven since the San Marzanos are usually a little more watery than something like 6 in 1 for example.  The cheese being the biggest issue if using fresh mozzarella.  I have been draining the mozzarella but I think that sometimes I let the mozz drain too long that I lose some quality in the cheese.  Just wondering if others are having some issues here and what their control measures are.