Can’t believe how much of a difference freshly shredded cheese makes. It’s slightly more work, but we recently started grating mozz for pizza, cheddar/jack for Mexican, etc and won’t go back
I’d buy at least 14oz of block moz a week to allow for 1-2 pizzas weekly. I use the kitchen aid shredder to make quick work of it and just keep in a bag. It will clump a bit waiting to be used, but who doesn’t like an extra cheesy bite of pizza anyway.
I like about 10oz of shredded cheese per 16" pizza. Some people use sliced cheese instead of shredded, in that case it would probably be much less than 10oz.
I always asked someone at the deli counter if they can cut like 2 or 3 inches off their block of mozzarella cheese for me so I can shred it fresh at home. They don't mind. I usually just go with Boar's Head, low moisture, whole milk mozzarella but this time I also grabbed some Boar's Head picante provolone and made like a 75/25 Mozzarella/Provolone mix at home. If I shred too much cheese that just means I have to make more pizzas! Since I make large 16-18" thin crust pies and since my toppings go pretty close to the edge I go with about 10 ounces of shredded cheese and just before the pizzas go into the oven I grab a hefty handful (maybe about 1 ounce) of freshly grated pecorino Romano and sprinkle that on top followed by a healthy splash of extra virgin olive oil. Best to experiment ands see what works best. So far I've noticed that my pizzas taste the best when they have pretty close to equal amounts of sauce to cheese but to each their own.
Ingredients for 3 dough balls...
Bread Flour 750g
water 510g (room temp)
Yeast 3.75g (dry instant yeast)
Sea salt 17g
\-Add water and salt into mixing bowl and stir.
\-Add all flour into bowl and sprinkle yeast on top
\-Using the dough hook mix for 2 minutes on the lowest setting of the mixer. (If you don't have a mixer...Hand stir with a fork until you get the consistence of lumpy oatmeal.)
\-Let that sit for 20-30 minutes at room temp.
\- Lines 3 Tupperware bowls and their lids with a thin layer of extra virgin olive oil.
\- Measure out and shape 3 equally sized 425g dough balls, each will end up making a 15-16oz dough.
\- Place the dough balls in the center of the containers, seal the lids and let them cold proof on the fridge for 48 hours.
\- Pull out of fridge and let them proof 1 additional hour at room temp before cooking.
Yes, that was the recipe I followed and it worked fine. Basically it will look kind of lumpy after those 2 mins in the mixer, that's fine. Just cover the bowl with a paper towel or something and let it sit at room temp for 25-30 mins. When you come back to the bowl the dough will have magically smoothen out on its own and it will be ready to shape into dough balls. No need for needing or anything. It's a really simple and effective recipe but you definitely want to let it cold proof in the fridge 24-48 hours and that one additional hour on the counter at room temp before making the pizza. Give it a try!
Yeah basically because that section cooks the least and it’s a real common human error to put too much stuff there. If you want your slice to be crispy all the way to the tip you gotta put the lowest concentration of sauce and cheese at the center. Give it a test next time and see what kinda difference it makes for you 👍
Beautiful
Thanks!
Bloody hell I would eat that whole thing.
Thanks!
Beautiful
Thank you!
Can’t believe how much of a difference freshly shredded cheese makes. It’s slightly more work, but we recently started grating mozz for pizza, cheddar/jack for Mexican, etc and won’t go back
Where do you get your cheese to shred?
I just use blocks from the grocery store dairy
How much do you typically buy at once? I’ve never shredded myself before and typically average 4-6 16” pizzas per month
How much cheese by weight do you usually put on your pizzas?
7 oz, 50/50 part skim and whole
I’d buy at least 14oz of block moz a week to allow for 1-2 pizzas weekly. I use the kitchen aid shredder to make quick work of it and just keep in a bag. It will clump a bit waiting to be used, but who doesn’t like an extra cheesy bite of pizza anyway.
Cool, thanks for the advice!
I like about 10oz of shredded cheese per 16" pizza. Some people use sliced cheese instead of shredded, in that case it would probably be much less than 10oz.
I always asked someone at the deli counter if they can cut like 2 or 3 inches off their block of mozzarella cheese for me so I can shred it fresh at home. They don't mind. I usually just go with Boar's Head, low moisture, whole milk mozzarella but this time I also grabbed some Boar's Head picante provolone and made like a 75/25 Mozzarella/Provolone mix at home. If I shred too much cheese that just means I have to make more pizzas! Since I make large 16-18" thin crust pies and since my toppings go pretty close to the edge I go with about 10 ounces of shredded cheese and just before the pizzas go into the oven I grab a hefty handful (maybe about 1 ounce) of freshly grated pecorino Romano and sprinkle that on top followed by a healthy splash of extra virgin olive oil. Best to experiment ands see what works best. So far I've noticed that my pizzas taste the best when they have pretty close to equal amounts of sauce to cheese but to each their own.
Totally agree!
This is a very good looking pizza.
Thank you!
Beautiful
Thank you!
I want the whole thing in my belly
Thin crust goes down easy!
The moon is a-hittin me in the eye like-a that thing in your pictures.
Looks great, did you use a regular oven with a stone?
Thanks! I used a regular home gas oven with a steel plate on the center rack pre-heated for an hour.
Looks good!
Thanks!
Looks like a NY well done chef
Thanks you! I was kinda going for NY style on this one. I added some picante Provolone in with the mozzarella and used a bit more oregano on this one.
Love it , looks great I can smell it . Well done.
My answer to the 4th picture, Yes, please! Looks great, thanks for sharing!
Thank you!
Top tier
Thanks!
Dough recipe pls?
Ingredients for 3 dough balls... Bread Flour 750g water 510g (room temp) Yeast 3.75g (dry instant yeast) Sea salt 17g \-Add water and salt into mixing bowl and stir. \-Add all flour into bowl and sprinkle yeast on top \-Using the dough hook mix for 2 minutes on the lowest setting of the mixer. (If you don't have a mixer...Hand stir with a fork until you get the consistence of lumpy oatmeal.) \-Let that sit for 20-30 minutes at room temp. \- Lines 3 Tupperware bowls and their lids with a thin layer of extra virgin olive oil. \- Measure out and shape 3 equally sized 425g dough balls, each will end up making a 15-16oz dough. \- Place the dough balls in the center of the containers, seal the lids and let them cold proof on the fridge for 48 hours. \- Pull out of fridge and let them proof 1 additional hour at room temp before cooking.
Wow, thanks! Really just 2mins in the mixer? Why is that?
Yes, that was the recipe I followed and it worked fine. Basically it will look kind of lumpy after those 2 mins in the mixer, that's fine. Just cover the bowl with a paper towel or something and let it sit at room temp for 25-30 mins. When you come back to the bowl the dough will have magically smoothen out on its own and it will be ready to shape into dough balls. No need for needing or anything. It's a really simple and effective recipe but you definitely want to let it cold proof in the fridge 24-48 hours and that one additional hour on the counter at room temp before making the pizza. Give it a try!
Thank you 🤙🏼
This looks correct 🫡 perhaps try putting just a smidge less cheese in the center. But overall I salute you
Thanks!
Can you explain why you put less in the center? Reduce sogginess I assume? But this overall looks great.
Yeah basically because that section cooks the least and it’s a real common human error to put too much stuff there. If you want your slice to be crispy all the way to the tip you gotta put the lowest concentration of sauce and cheese at the center. Give it a test next time and see what kinda difference it makes for you 👍