When constructing your pizza, cut the fresh mozzarella into thin slices and arrange them on top of the pizza like you would pieces of pepperoni. "I don't like big stupid puddles on my pizza," shouted test kitchen manager Brad Leone, bringing up an excellent point. Restaurant recommendations you trust. When you cut a pie into individual slices, the mozzarella should ooze cleanly around the knife. Mozz not so much. It also melts wonderfully after being grated, and ends up stringy and gooey on top of your pizza. Spread half the sauce evenly over one pizza crust. While most people will point to the sauce as the area of blame here, the real culprit is probably the cheese. But please, slice the cheese very thin. You can also line a bowl with paper towel and let the slices of cheese sit there for 10 or 15 minutes for moisture to drain out. Originally, fresh mozzarella came from the milk of water buffaloes, but today it is also made with cow's milk. It almost always comes packaged in water to preserve the softness of the cheese. Bake at 425º F for 8-10 minutes or until crust is golden brown. One of the primary issues you may face with using fresh mozzarella on a pizza is excess moisture escaping during the cooking process. Instead of slicing the mozzarella and immediately adding the cheese, set the slices on a paper or tea towel to absorb excess moisture; let them rest for at least 15 minutes. At the moment, I am squeezing it out, slicing it, and then putting it between a few paper towels for at least an hour before cooking, but it still retains too much water. McCarron graduated from York University in Toronto with a bachelor's degree in English. More water means more puddles, which we all know are bad for a pizza's general health and well-being. Whole Foods 365 brand is great, and so is Galbani," he told us. Fresh mozzarella has a higher moisture content, higher pH level and is soft to the touch. The best Mozzarella for Neapolitan-style pizza is fresh mozzarella. It's that simple. © 2020 Condé Nast. "Low-moisture mozzarella is what you want. Ad Choices. Both cow and buffalo milk mozzarella are great options. The perfect, lighter than air, grated mozzarella cheese to sprinkle over your lovely fresh homemade pizza, to add to your sauce for delicious macaroni cheese (did that tonight! Leone, who is known to make cast-iron personal pizzas like it's his day job (okay it sort of is), opts for something a little further down the mozzarella totem poll. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. This will give you the coverage without the puddles. To revisit this article, visit My Profile, then View saved stories. How to avoid a sad, soggy situation when you're making pizza at home—and save a few bucks at the same time. Save that super soft fresh mozzarella for salads, sandwiches, and grains. It is often in brick or block form and is dry to the touch. Top with sundried tomatoes, cubed mozzarella, Kalamata Olives and snipped basil. Get your terrible Italian accent ready. The only problem I have is that it makes the pizza too watery. Just watch for some differing characteristics that may affect the finished product. Spots like Philadelphia's Pizzeria Beddia have mastered this style to great acclaim. Unlike fresh mozzarella, this variation is stickier when melted because of the lower moisture content. This slightly more starch heavy cheese is often preferred for pizza because of its ability to adhere to the crust of the pizza. You deserve the best, and low-moisture mozzarella is going to give it to you. Don't settle for anything less than a perfect slice. Copyright © 2020 Leaf Group Ltd., all rights reserved. It's easy to understand why: Mozzarella is a soft cheese. Visually, with fresh mozzarella, you’ll get those melty pools of mozzarella (like in Giada’s It sours for a little longer and is dried to remove moisture. The high baking temperature will evaporate most of the water, leaving you with a soft and creamy melted cheese that goes really well with tomato sauce and the slightly charred pizza crust. More perfect slices mean a more beautiful world. Because the crust is such a major part of a successful pizza, par baking it for three or four minutes at 450 degrees Fahrenheit will help to keep it dry when you cook it with fresh mozzarella. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Fresh mozzarella should keep for a few days in the fridge, or longer frozen. Yeah, that fresh mozzarella you sprung for might not be the best for your dough. Cooking advice that works. You can also dab the top of the slices to soak up any extra moisture. // Leaf Group Lifestyle, Directions for Cooking Frozen California Kitchen Pizza, The Difference Between Fresh Cheese & Aged Cheese, How to Cook a Frozen Pizza on the Barbecue. Using a combination of fresh and aged decreases the risk of extra water. If the knife is able to pull it away in sheets or the mozzarella separates from the pie underneath, that's a major detractor. Biting into the cheese and having the whole thing come away like a … "Low-moisture mozzarella is what you want. Pour into a cheesecloth lined sieve. Pools of water on a pizza are not appetizing, no matter how pretty and tasty the cheese is. Joshua McCarron has been writing both online and offline since 1995. Removing moisture with a paper towel is also an option, but all that work won't sop it all up. Soggy pizza is the worst, especially when you're taking the time to make it at home. It's time-ah to make-ah a. Think about fresh mozzarella. Because the crust is such a major part of a successful pizza, par baking it for three or four minutes at 450 degrees Fahrenheit will help to keep it dry when you cook it with fresh mozzarella. If you really want to use the fresh stuff on your pizza, we're not going to stop you, but let us offer a couple of pieces of cheesing advice. Tie the ends of the cloth with string and hang from something overnight. Sometimes, brushing the surface of the dough with olive oil before arranging the cheese slices will create enough of a barrier to keep the water from the cheese out and keep the crust chewy or crisp, depending how you …