/ck/ - Food & Cooking

3-of-4

At this point, if you want to sprinkle something like corn meal or Parmesan on your oiled crust, do so. I've done one, the other and sometimes both. You should have all your toppings ready, and depending on how you want them to turn out, they should either be cold or room temp, accordingly. I use Bel Gioioso Fresh Mozzarella because I found it to work the best with my cooking temp and my preferences for cheese. I buy the ball, pic related. I have it at room temp. This size of pizza and the amount you saw in my photo earlier calls for about 80% of that 8 Oz ball. I cut it into chunks. I keep my sauce at room temp. (I cook it briefly and let it rest before everything comes together. I guess I need to do the sauce recipe next). Basically if you want your toppings well done, keep them room temp, if you want them less cooked, keep them in the fridge until you assemble the pizza. The cheese will get more browning if at room temp. But your oven is not the same as mine, so this will vary and I can't comment much on that factor. Mine is a regular, non-convection, 550f max temp oven, cheap-o Kenmore oven. Assemble your pizza with sauce and toppings. I like to sprinkle dry oregano both before and after baking. Love that aroma it puts in the air and also like it to be refreshed a bit by adding it onto the hot pizza after it's out of the oven. Anyway, the oven should be heated to your max temp, and as I said, mine is 550f.

>>5516842
Some of their cheeses are not particularly great. Some are damn fine.
Without the "circle jerk" over it, you probably wouldn't have anything to say about their cheese, and possibly would even have come across some and liked it because, well shit, IT'S CHEESE. But instead, more people like it than you believe acceptable, thus it "sucks ass". The funny thought processes of people.

Bel Gioioso's (from Wisconsin) mozzarella is very suitable for pizza or caprese salads and sandwiches, and it's better than other fresh mozzarellas I've found around in my part of the US (TX), not happening to be from Wisconsin, and not that it matters really anyway. Each company within does things their own way for many of the products, so their isn't really any definitive traits that say THIS CHEESE IS FROM WISCONSIN, other than maybe mentioned on the label. Sure it's not as good as say the buffalo mozzarella I've had in Italy, but it's still good in it's own right and it's my go-to mozzarella.

/rant