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Use this way better than that 2nd abomination nickc posted
You know it's the same stuff, right? By all means try to make poor person food with posh ingredients, but there's a reason why your pizza is watery and why New York pizza is, on the other hand, delicious.
the stuff i posted is not watery tho is it
https://www.galbani.co.uk/products/mozzarella-for-hot-use/galbani-mozzarella-cucina-400g
if you’ve got kids, involve them in the process, too.
Agreed - our kids used to love helping although, as we've been doing Saturday Night Pizza Night every week since the first lockdown, they've got a bit bored of it now.
We did our pizzas in the oven (I have three stones) but I found that even on the most powerful setting and thoroughly pre-heated, the temperature dropped really quickly. So, in August 2022 I got a gas-powered oven and I love it (despite the occasional burnt pizza). In the summer we do them on the patio, in the winter I do them just inside the opened back door. I recently started doing sourdough base too which makes a nice change (although it's a bit faffy and eats into my Friday nights).
But doesn't have the salt content you need.
I get why folks shy away from using the processed stuff I really do, but trust me; every delicious pizza you've ever eaten in your life has been made with processed cheese, and every time you shell out £15.00 for an "art-is-anal 10 inch" and it's a bit mleh is because they've ****ed about with a classic.
Don't be like those people. Bread, tomato, melted cheese. It's tasty becasue it's simple and cheap.
I'll try both.
I don't really need even more salt... I use salted capers and anchovies pretty often.
I find if you slice or shred the wet/fresh mozzarella well enough, you a) don't get a soggy pizza and b) it tastes nicer than the dried stuff. Not hard to do it either.
Doing it in the oven is still running the risk though, it's not hot enough to heat it and melt it quickly or thoroughly enough
I don’t really need even more salt…
Sure, but the tomato sauce doesn't have much (if any, unless you add it) and neither does the bread, so at least this way you don't have to adulterate your pizza with bits of fish 😉
b) it tastes nicer than the dried stuff.
In the right place (even dried) fresh moz is perfect and delicious, an oven is just not the right place for it.
This is all tongue in cheek, by the way, I hope no one is taking it too seriously. I love processed moz on my pizza, but I'm the last person to give advise about cooking!
Galbani is equal to that sliced mozzarella. To my taste the sliced mozzarella is probably better, I find Galbani very bland and quite rubbery for mozzarella. I've converted most people to 60% tesco own brand shredded mozzarella over the top of pecorino and parmesan. Theres a nice truffle cheddar which goes well with mushrooms by "Snowdonia cheese".
Many people have mentioned the tomato sauce and the effort of cooking it, I've found that good quality tinned tomato with salt and pepper added and possibly garlic is the best sauce and use it raw out the tin. This is what is generally suggested for Neapolitan pizza.
I can't really add to the thread but I've just found out that there is a 2nd series of Pizza Boys on iplayer so watching that now. Shame the 1st series isn't available, I enjoyed that and would like to watch it again.
I find Galbani very bland and quite rubbery for mozzarella
Agreed. It's a topping of some sort designed to melt and look nice but it isn't great. We also just use our supermarket buffalo mozza and it's miles better and half the price
The pre grated stuff is covered in an anti caking agent to stop it sticking together in the bag. I'm not a huge fan but for small people it's lots of fun (and mess. 😉 )
I use this recipe for flat pizzas. https://bakingsteel.com/blogs/recipes/72-hour-pizza-dough
A baking steel makes for a very crispy base and a fast cook. Slabs of suitable steel can be gotten for fair prices.
My usual pizza is now the Detroit style. Heresy given the OP’s question but delicious!
Detroit-Style Pizza by Kate Itrich-Williams for Anova Precision® Oven.
https://oven.anovaculinary.com/recipe/RjWuiWtYqCHId0YstIAQ
It's dead easy, give it a bash. It's fine to roll out your dough. Makes great pizza and you can cut out a lot of salt if you want to. Much healthier. Bit more hassle to make, but nothing terrible.
I’m not much of a chef, but I’d say decent pizza is one of the easiest things to make from scratch. I use 50/50 strong bread flour and plain white, a teaspoon of yeast (which I mix in the warm water with half a teaspoon of sugar for a while before tipping in), a good teaspoon of salt (try and keep it away from the yeast when you mix initially), and a couple of tablespoons of olive oil. <br /><br />
I use a mixer rather than needing it by hand, as it's quicker and a lot less messy. I leave it covered in the mixing bowl for as long as I can before knocking back and using. I’d agree that semolina is nice to use to stop it sticking to the bench when you’re making it into bases. <br /><br />
I’d also say don’t worry too much about being accurate with the quantities. I’m pretty slap dash and haven’t had any complaints.