KFC Posted May 12, 2006 Share Posted May 12, 2006 I make a pizza with mozzarella and after about three choose, it lock up like tire rubber. Is there anyway to prevent this (practically). -and make still eatable Link to comment Share on other sites More sharing options...
YT2095 Posted May 12, 2006 Share Posted May 12, 2006 use a different cheese, or don`t put so much on. Link to comment Share on other sites More sharing options...
jdurg Posted May 12, 2006 Share Posted May 12, 2006 I typically put in a mixture of mozzarella and a a tiny portion of cheddar cheese. The addition of the little bit of cheddar helps prevent the mozz from getting into that nasty rubbery texture. Link to comment Share on other sites More sharing options...
YT2095 Posted May 12, 2006 Share Posted May 12, 2006 Emmental or Gruyere are my fave alternatives, with a few slivers of Parmegano. the emmental or gruyere in slices you can even soak in Milk for a hour or so and it melts just great on pizza too! Link to comment Share on other sites More sharing options...
ecoli Posted May 12, 2006 Share Posted May 12, 2006 YT + jdurg... I am very impressed with your responses, mostly because I have absolutely no idea what the OPer is talking about. What is 'three choose' and what does 'lock up like tire rubber' mean? translation, please? Link to comment Share on other sites More sharing options...
H2SO4 Posted May 12, 2006 Share Posted May 12, 2006 Wow a thread on cheese pizza Link to comment Share on other sites More sharing options...
KFC Posted May 13, 2006 Author Share Posted May 13, 2006 "locks up like tire rubber" Means: -The proteins in the cheese tangle up.(I think) "three choose" Means: -Three jaw movements -The first step of digestion. Link to comment Share on other sites More sharing options...
Starry.Skies Posted May 13, 2006 Share Posted May 13, 2006 Wow...this is a strange post if I've ever seen one. Link to comment Share on other sites More sharing options...
ffsjoe Posted May 14, 2006 Share Posted May 14, 2006 I think you are cooking it for too long Link to comment Share on other sites More sharing options...
Phi for All Posted May 14, 2006 Share Posted May 14, 2006 KFC, are you saying the mozzarella becomes stiff and doesn't break down after you chew it a few times? I think you are buying cheap cheese, or you're putting too much on. ffsjoe could be right as well. A good pizza should be cooked fairly quickly (under 10 minutes) at high temperature (500° F or more) on a pizza stone. If you cook them longer at a lesser temp you're asking for a tough and chewy 'za. Link to comment Share on other sites More sharing options...
reor Posted May 14, 2006 Share Posted May 14, 2006 Depending on the kind of mozzarella I let it soak first and i wait 'till the other cheese starts to melt before i put it on the pizza. Link to comment Share on other sites More sharing options...
[w00t] Posted May 14, 2006 Share Posted May 14, 2006 im thinking 10% of this is mabye related to chemistry Link to comment Share on other sites More sharing options...
suhasnatyan Posted May 15, 2006 Share Posted May 15, 2006 Is it some cooking class:rolleyes: nevermind Sometime i also face this problem, but i think it is due to time!! Well i will also see here again for the correct answer. Link to comment Share on other sites More sharing options...
YT2095 Posted May 15, 2006 Share Posted May 15, 2006 also, do you put the cheese on TOP of the pizza as a last thing or do you put it on First and then ingredients/toppings? secondly, do you put the cheese on as Grated or in slices/slivers? it All makes a difference! Link to comment Share on other sites More sharing options...
jdurg Posted May 15, 2006 Share Posted May 15, 2006 I have found that the best way is to take the crust, put a thin coating of sauce on there and mix in a little bit of cheese. Not a whole lot, but enough to make it noticeable. Then sprinkle a thin layer of cheese over the top. Typically, people mess up when they put in copious amounts of cheese on top. If you don't let the steam from the sauce escape during cooking, the cheese will form a distinct layer on top which is really what you DON'T want. Cheese is the binding agent in a pizza. You want it to bind all the ingredients together, not act as its own separate ingredient. In many cases, the addition of too much sauce is the big culprit because it makes EVERYTHING soggy. If you have an 18 inch pizza, there should be no more than about 1/2 cup of tomato sauce on there. Any more makes for a bad pizza. Remember, moderation is key. In addition, as an earlier poster in this thread had mentioned, you MUST use a VERY hot oven and cook for a short period of time. Cooking it too long makes the cheese very rubbery and nasty. A quick, high temperature cooking gives a nice crispy crust and the perfect texture to the cheese. Link to comment Share on other sites More sharing options...
YT2095 Posted May 15, 2006 Share Posted May 15, 2006 the fat content in mozzella is reasonably low too, that`s why you don`t get massive pools of fat/oil come out on heating unlike other cheeses. also be sure to use Buffalo mozzeralla it`s much better than Cow mozzeralla that they Try to sell as propper/authentic. Link to comment Share on other sites More sharing options...
KFC Posted May 18, 2006 Author Share Posted May 18, 2006 Step 1- I make a thin(some light can go though) pizza dough (1 ft) no crust. Step 2- I put 2-3 spoon in the middle and spin the pizza slowly pulling the spoon out ward spreading the sauce. Step 3- I add roughly 100 mL of mixed cheese (25 colby cheese and 75 mozzella cheese). Step 4- I add the topping (I like roughly 100 mL to 75mL of drained and chopped olives). Step 5- I add I add roughly 50 mL of mixed cheese 25:75 Mix. Step 6- I put it in a 450˚F oven until the edge turn golden brown. Link to comment Share on other sites More sharing options...
AlienUFO Posted May 19, 2006 Share Posted May 19, 2006 Test good? Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now