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Made Pizza and.......

EGGARYEGGARY Posts: 1,222
edited 1:24AM in EggHead Forum
I made Pizza and could not get my XL above 500. I use a Lump reducer but have been able to get it over 600 many times.

Also, I used whole milk mozzarella. Is there a difference from whole milk mozzarella than the other mozzarella ?

Comments

  • FatMikeFatMike Posts: 464
    I never used whole milk but I know most pizza places don't like to use it because of all the grease.
  • EGGARYEGGARY Posts: 1,222
    It was a bit runny. It did not set properly.
  • FidelFidel Posts: 10,168
    I prefer whole milk mozz, but not fresh mozz which is usually sold in little balls in a tub or water or sold in a shrink wrap type package.

    The fresh mozz can leave puddles on the pie. The part-skim mozz usually doesn't have enough of a "stringiness" factor for my liking.

    Don't use pre-shredded cheese in the pack at the grocery because it is usually powdered with corn starch or another anti-clumping ingredient that keeps it from melting and browning as well.

    I have taken to using sliced mozz from the deli counter for a base layer and a light layer shredded mozz for the top. I buy a couple pounds of mozz at the deli, have one pound or so sliced and the other pound left in a block that I shred as I need it. This amount of cheese will usually be enough to do 3-4 pies.
  • EGGARYEGGARY Posts: 1,222
    I got the cheese from the Italian Deli. I also used provolone as well. Do you find the whole milk moozzarella cheese creamier ? I also think had the EGG been a bit hotter the cheese would have been stringier.

    Thanks.

    Gary
  • BacchusBacchus Posts: 6,019
    Good idea with the sliced mozz Rod.
  • Little ChefLittle Chef Posts: 4,725
    GTI...I always use whole milk Mozzarella....and agreeing completely with Fidel, I never use "fresh" mozzarella (that comes in little balls packed in brine, or in a moisture packed cryovac). That is meant to be eaten fresh....and turns to liquid on a pizza.
    Also, when we are shooting for a high temp long burn like pizza, we always scoop out our used but usable lump, vacuum out under the grid, load her back up and go! Every time we thought the lump load looked good and tried to re-fire for a high temp burn, we always regretted it. We take the extra 10 minutes to clean the egg, especially before a pizza cook.
    Our best to you!
  • Little ChefLittle Chef Posts: 4,725
    agreed
  • smoky bsmoky b Posts: 648
    good call rod. I will have to try that next time.
  • AZRPAZRP Posts: 10,116
    I think whole milk is the only way to go for pizza. If you have a Restaurant Depot available, they sell it in 5 lb blocks. I cut these down to half lb blocks and freeze them, it grates much better when it is super cold. -RP
  • edbroedbro Posts: 297
    AZRP wrote:
    I think whole milk is the only way to go for pizza. If you have a Restaurant Depot available, they sell it in 5 lb blocks. I cut these down to half lb blocks and freeze them, it grates much better when it is super cold. -RP

    Hmmm, I just Google RD and this is what I found:
    All you need to become a member is your Certificate of Authority (business license), or proof that you represent a non-profit organization.
    It looks like they don't sell to the general public.
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