Quote:
Originally Posted by Donger
Looks wonderful. Three questions, if you'd be willing to help:
1) You cooked it on the parchment paper, on the stone?
2) I got a block of mozzarella last time, and it was very "wet" when I grated it. It also didn't melt very well, and I think I used too much. What is the above brand?
3) I'm going to proof my dough next time in the microwave or oven. The microwave version is to boil a cup of water in the nuker and then put the dough (in a lightly oiled bowl, covered with plastic or a towel) next to the cup for an hour. Heat is retained somewhat and so is the moisture. Just for reference, the humidity in my house is presently 20% |
1. Yes, parchment directly on the stone. Less cleanup. EDIT: It's also super convenient for putting on the stone and taking off.
2. Brand isn't as important as the type of mozzarella. It sounds like you used fresh, which tastes awesome but is very wet and melts for shit. You want specifically "low-moisture" mozzarella. I typically use Kraft, this was Mt. Sterling Co-op Creamery out of Wisconsin.
3. Sounds like a plan. With the ambient heat in your house, I think using some kind of proof box will help you a lot.