Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Made Pizza and.......
Options
EGGARY
Posts: 1,222
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 ?
Also, I used whole milk mozzarella. Is there a difference from whole milk mozzarella than the other mozzarella ?
Comments
-
I never used whole milk but I know most pizza places don't like to use it because of all the grease.
-
It was a bit runny. It did not set properly.
-
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. -
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 -
Good idea with the sliced mozz Rod.
-
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! -
agreed
-
good call rod. I will have to try that next time.
-
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
-
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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum