What cheese to use for homemade Sicilian pizza so it does not dry in the oven?
I followed the recipe from Serious Eats to make Sicialian Pizza at home.
http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html
Everything was good except for the cheese.
I baked the dough with most of of the tomato sauce at 525F at the beginning for 5 minutes, to then add some more sauce and the shredded cheese (typical shredded mozzarella cheese in bags). It was supposed to bake for another 10 minutes, but the cheese got very dry and with that brownish color of dried cheese. It was not pulling as it usually pizza cheese does.
Should I be using a different cheese for pizza at home? Maybe fresh mozzarella instead of shredded?
Best Answer
When your pizza is ready take it out of the oven, add the cheese. Put the pizza back in the oven, turn the heat off. Don't go anywhere, just keep an eye on the cheese unlit it melts, take it out and whala.. That way cheese is melted and not dry and you can basically use any taste of cheese you prefer . Its probably because your not using a pizza oven, and its getting to much heat from top. Best cheese for pizza in my opinion is mozzarella. :) Enjoy.
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What cheese is on Sicilian pizza?
SICILIAN CHEESE PIZZA \u2014 With a thick, bread-like crust and loads of melted mozzarella and Parmesan cheese, this hearty, satisfying pizza is sure to become a favorite.What makes Sicilian pizza different?
The difference between Sicilian-style pizza and a pan-style option is the lack of a bordered crust. Your sauce goes right to the edge of the spongy bread, as do the ingredients that you choose to have on the pie.How do you make soft mozzarella pizza?
Make sure you dry or drain fresh mozzarella for at least 15 minutes before using it on your pizza, and be sure to tear it into smaller pieces. It has a great fresh-milky flavor, but it needs that extra step of time and care to ensure your pizza retains its good structure and flavor!What is the difference between Italian and Sicilian pizza?
The dough used for regular versus Sicilian pizza is also vastly different. The latter uses more oil (or butter, shortening, or lard). Sicilian pizza also looks fluffy and heavy, like a brick, and it is often baked in a seasoned pan.How To Make Perfect NY Sicilian Pizza in a Home Oven
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Answer 2
Ah; pizza; minutes to learn; lifetime to master. Many recipes on the internet leave out MANY important little details. Defer to a alton brown episode when possible, :)
This may be more of an issue than just cheese type;
If you are not letting dough sit overnight you may have issues with the flour absorbing liquid while it's cooking; try overnight rest when possible.
Be sure to let your dough sit and autolyse for at least 30 mins before mixing. I usually mix on low for 1 minute and let those flour molecules soak water for at least 30 while i make the sauce.
If you are doing a really thick pan pizza; two things are needed; 1. pan with holes in bottom to let moisture out of bottom; sauce on top of cheese to prevent burning.
Finally cheese type; low fat is famous for being bad for pizza and dry. Be sure to use whole milk mozzarella and not skim.
Be sure cheese is cold! Colder the better; freeze if you are on the edge of burnt and good cheese.
Try slicing or grinding your own mozzarella from a fresh ball of mozz.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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