Printrestaurant-quality pizza cheese
When I make pizza at home, I use (because it's what's at the store..) ordinary Kraft or Sorrento mozzarella. But it has nothing in common with the truly bodacious mozzarella that melts so....mmmff...seductively on the pizza I get at local Italian places. I've even tried fresh mozzarella but even that doesn't quite replicate the qualities I'm after. What do they use, and where can I get it, and what's the difference, and why...? Is it the difference in oven heat, or is it a more high-milk-fat cheese or....?
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3 Comments:
Whole milk mozzarella. It sounds like you're buying pre-shredded, which is pretty much always part-skim. It's fine for casseroles, lasagna, etc., but it doesn't work on pizza. The lower fat and moisture content, cause the cheese to be "tough" and extra stringy.
You need to find a chunk of the whole milk variety of mozzarella (pretty much available in every market where I live) and shred it yourself. One bonus here -- the "regular" part skim mozz is a bitch to shred, but the whole milk kind is softer and moister, and is one of the easiest shredding cheeses I've ever encountered.
Also, consider making a cheese blend for your pizza, adding some other good melters like fontina, provolone, etc.
LoCo at 10:16AM on 04/25/08
You want a low-moisture mozzie. Polly-O makes great mozzie either by the block or shredded. I swear by it. Don't ever use fresh, water-packed mozzie on a pizza, it will be a watery mess.
chiff0nade at 12:54PM on 04/25/08
Agree. The fresh stuff makes the soggiest crust--and I have a pizza stone! I usually buy the "Il Villaggio" brand and use half a ball for one pie. The whole ball will melt off the edges.
bitchincamero at 2:16PM on 04/25/08