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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)