I tried sliced with mozzarella loaves about a year ago. It was easy to get a consistent weight (i did .5 oz per slice) but it was going to take to long to do it that way for us bc its just my brother and I doing the majority of everything. Also if you use a blend of cheesrs it doesnt work. You know when you see ‘to be weighed at time of sale’ I do that for just about everything and it works awesome for us
Can anyone tell me what the recommended weight for shredded cheese used for a 12" and 16" ny style pie is most appropriate? Also curious about how fresh mozzarella is portioned and controlled as well as weight for a 12" and 16" margherita I’m also curious what size the cheese is shredded using a pelican head. Any help would be most grateful. Thanks!
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