I should add, ideally from a supermarket or chain of shops. I'm looking for something I can buy regularly, and ideally not too expensive (I know I'm asking a lot, hah!)Anyone got any recommendations for low moisture mozzarella available in the UK?
Shredded cheese browns too easily and ball mozzarella is too wet!
I cook pizza at 450-500C and still have problems with the mozzarella being too wet. I’m going to start ripping it and then leaving to dry out for a few hours before using.Your problem is unlikely to be the cheese being too "wet", more likely you are cooking too cool (which you might not be able to do much about?) or using too much cheese. The usual bags of cheese (125-150g ball) should be right once drained, and will make 2 or 3 12" pizzas.
I used to use the cow's milk balls from Tesco's (the buffalo stuff is probably too wet). I make my own now, and, perversely, the difficulty is churning it out damp enough. The stuff you can grate (shred?) is diabolical.
The problem with those pizza steels is the sellers fail to mention you need the oven (and steel) to get to 275C before they work well. Heston Blumenthal was an early experimenter with cooking on steel plates (BBC program, not sure if this bunch should be repeating it? Heston Blumenthal - In Search of Perfection ), but moving a heavy slab of very hot steel sounds fraught with dangers!I'm cooking on a pizza steel at '250' centigrade, although my oven is old with a dodgy seal so it's probably not actually that hot.
I've tried buffalo and cow mozzarella balls and even squishing them in paper towels didn't work so well, still a bit wet. Any advice on how to drain properly?
Otherwise I use pre grated mozzarella with as layer of cheddar to prevent browning to quickly, which works but it isn't quite Neapolitan is it?
When fitting out the kitchen in the new house one of the criteria was to make sure the oven was “pizza capable” (300C on the main one), the last house that we were renting had a rubbish uneven oven and is was soul destroying trying to make decent pizza in it.Not wanting to sound "negative" ...
So I've got a domestic oven that is as hot as Hades. So I can knock out Neapolitan style pizzas whenever I want (provided the oven doesn't succeed in burning the house down). And I can recommend anyone with a sub-demonic domestic cooker can make do with one of the "limp" pizza styles. Ya-boo.
But I've just had a pizza night. Had my favourite pizza combination. A "Neapolitan"? Na, that's just for showing off ...
View attachment 40079
Onion marmalade (Tesco Red Onion Chutney) and blue cheese (Tesco "Beacon Blue" goat cheese) with a scattering of pine nuts and rosemary. So my oven cooked it in two minutes, but this combination should cook fine in a more sedate ordinary oven as none of the ingredients will produce pools of water. The strong flavours are not everyone's taste, but it does show a little imagination will easily overcome the desire for the "classic" Neapolitan.
Made a fine accompaniment to the (hand-pumped) 1850 Whitbread Porter clone in the background.
<EDIT: Sorry, got my weights mixed up ... corrected!>1 litre whole milk, pasteurised is okay, but not sterilised or UHT. The milk can make a really big difference; if what you are using isn't working (e.g. curds not forming well), change where/who you get the milk from. Tesco "Jersey milk" works very well for me (perhaps too well?).
Makes about a 80-160g ball of cheese. Scale up for more but may have to create more balls. 50g of cheese is quite enough for a 12" pizza.
Suggest you use the "ADVANCED" instructions only after getting used to the ordinary instructions. The ADVANCED instructions makes much more succulent cheese.
Dissolve 2g citric acid in 50ml water.
Mix 0.35-0.75g liquid rennet (1/16 - 1/8 tsp) (ADVANCED: 3-5 drops!) in 20-25ml dechlorinated water (boiled and cooled will do, but if chloramine added use bottled water).
Stir acid solution into milk.
Heat milk to 32C in pan (milk about 30-40mm deep).
Mix rennet into milk (gentle back-fro motion) for 25-30 seconds only.
Cover and rest for 5-8 minutes (ADVANCED: 30-40 minutes). Keep close to 32C. DO NOT STIR!
Curds should have formed, optionally test for "clean break" with finger, leave longer if not ready. "Clean break"; stick your finger in parallel to surface and lift ... the curds should "break" over your finger as it comes to the surface.
Cut curds criss-cross into 25-30mm-ish blocks.
Warm to 43C over 10-15 minutes, very slowly move blocks, jiggle the pan, to encourage shrinking.
Carefully (don't cause too much breakup) separate curds (with pan-sized fine-mesh basket for convenience). Put whey on heat to 80-85C (make up to 1 - 1.5L with boiling water if necessary).
Break up (shred) curds roughly and cover in hot water (from tap) at 50-60C. Agitate gently. The idea is to start warming curds towards 60C without breaking down curds. The curds will not dissolve! Discard water.
Submerge curds in pan with hot whey.
Gently but quickly encourage whey together (gloves!) until can stretch under mainly its own weight and fold on to itself, 3-4 times, no more. Do not overwork! The more it's worked the tougher and squeakier it becomes. Stretching removes the granular texture. If using a mesh basket be careful not to push curds through the mesh.
Remove curds and form quickly into ball (like forming a dough ball).
Set aside to cool.
Think of something to do with the whey!
Plus one for your AYB reference. Sorry to hear about your hands, I've had a lot of success with no-knead recipes if that's any help? I pretty much roughly mix my dough so that it's 90% combined then leave it overnight, give it another stir the next day to incorporate any left over dry bits then let it mature in the fridge for a one or two more days (or until I have to knock it back to stop it escaping the tupperware!). It's pretty forgiving and I've left it for up to a week and it's still been usable, but after that the gluten tends to weaken and the dough falls apart if you stretch it too thin.i've been using the morrisons pizza mozzarella too recently. it certainly has much less moisture than the regular stuff available from there or similar outlets.
easy to work with and keeps quite well in one of those slide to lock freezer bag type things.
having real issues with my hands recently so can't make dough. have resorted to the frozen stuff which, for me at least, is better than any of the pre-made bases i have at my disposal. all your base are belong to us. etc.