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!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
Sign Up for The Piglet Bulletin for Exclusive Recipes from Winning Cookbooks
Finally—Storage Containers That Look Nice
Is This the Best Way to Cut a Bagel?
$50 and Under (High Five!)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)