July 1, 2022 - 3:00pm
Pizza Caprese Fresca.
Today's bake consists of two separate and distinct phases.
Phase #1 - The Mozzarella
Phase #2 The bake
Phase one is fresh mozzarella. This formula is 80% the ingredients going in. The other 20% boils down to (pun unintended) experience pulling/shaping the balls. My end game needs practice. Very pleased with my first crack at this!
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Comments
Nice work with the cheese Will👏👏👌🤌 How was it the flavor/texture? I have been meaning to try my hand at this after reading The Pizza Bible but I’m afraid I would make a mess of it. It looks like it was well worth the effort?
Don
Getting kudos at the bread club, always makes me smile. You most definitely will not make a mess. Follow my advice about using a high quality milk, and you will be surprised how quick it all comes together.
It was very easy following the serous eats formula. I think I rushed/payed to much attention to the timing of the heating of the curds. If I waited an extra few seconds I think I could have fashioned a nicer ball! The mild not overly salty taste was on point, as was the creamy texture. The link to the formula I used is below, in case you're interested.
Mozzarella from Scratch
Very nice. I've made cheddar and fetta before, but never mozzarella. I must give it a try. Thanks for the inspiration.
This is another area I someday hope to delve into! You're very welcome. Thanks for the complement!
That looks like a wonderful pizza taken to the next level by your making your own cheese, super impressed Will.
Benny
Whenever I want to bring a bread to, "next level" I ask myself... What would Benny do?
Looks amazing Will!
I had a go at making mozzarella once, the results were mediocre, but you've inspired me to try again...
I think mozzarella is the cool cheese of cheeses!
Michael
Thanks, Michael.
It was very easy following the serous eats formula. I think I rushed/payed to much attention to the timing of the heating of the curds. If I waited an extra few seconds I think I could have fashioned a nicer ball! The mild not overly salty taste was on point, as was the creamy texture. I am about to post the link to the formula I used above in case you're interested.