Buffalo Mozzarella on a homemade pizza! Help!
I am going to be making a pizza with fresh dough and pizza sauce in the next hour once the dough goes to room temperature, and I normally use pre-shredded mozzarella for the top. I am out of that right now, but I did find that I have the fresh buffalo mozzarella available. After searching online, I have seen that the moisture factor in Buffalo Mozz can be way too watery and mess up a basic pizza. Help! What can I do now to salvage the pizza and have a great result? Thank you so much!
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I agree with the others that you can sop up some of the water from your mozzarella di bufala with a paper towel to keep it as dry as possible before placing it on your pizza.
Can you do a small test pizza before cooking the big one? Then you can see how the cheese reacts and adjust accordingly.
How about leaving the motza in big chunks closer to the centre instead of shredding it?
Do you have a hard cheese that you can blend the mozza with? Cheddar is good on pizza when blended with mozza and helps keep overactive mozza in check.
Is the crust at a stage where you can still mold it and make a higher edge to contain the cheese?
With a wetter cheese, I will often cook the pizza on the lowest shelf of the oven to make sure the crust cooks faster than the top and avoid soggy pizza.
Let us know how it goes!
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