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I need to source low moisture mozzarellla
Last time I made pizza I dried the mozzarella in a sieve for a few hours. Made a big difference, less slop and better texture
kboy-
I've been using Tesco's "pizza cheese" -- does the trick
edit: https://www.tesco.com/groceries/en-GB/products/255087569
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If you get Mozza in water, cut it up and put in a sieve in the fridge over night over a bowl and the water will drain all out it perfect for your pizza the next night
r_mash
konastab01
I made a haggis pizza for an early Burns night. Flavour wise it has to be one of my favourites. I need to source low moisture mozzarella.
Made using my shit oven, pizza stone and holding under the grill for as long as I can be arsed.
Will be graduating to a pizza oven as soon as we've bought a place.