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Another pro tip is to make your own homemade mozzarella. It really ups the game (takes 1 hour). Regardless for the Mozzarella, stretch it into really small pie
by hendricius 8y ago
Another pro tip is to make your own homemade mozzarella. It really ups the game (takes 1 hour).
Regardless for the Mozzarella, stretch it into really small pieces and wrap it in kitchen paper for at least an hour. That way you don't create a watery mess on the pizza.
- kazinator 8y agoHow about ditching the mozarella and branching out into different cheeses. A "swiss melt" pizza with Emmenthaller sounds nice.
- mhh__ 8y agoDon't know about ditching altogether, but I had a pizza with a lot of Gorgonzola in Italy (Among other cheese): 'twas very good The whole joy of making Pizza at home, is that it's pretty easy so you can really just yeet any old ingredients available on and just see what sticks (Or more realistically, smells right)
- tgtweak 8y agoInterested. Make a PR.
- mhh__ 8y agoIn terms of watery mess, I have personally never had any problems with just putting it in the fridge (Or freezer, for a shorter amount of time) until it dries a bit and firms up. Easier to grate too