NicksPizza
New member
I am doing my first tests in my updated ovens (yeah had them a year already, so sue me) making simple pies using fresh mozz, my sauce and choffonade of basil on cutting. I have tried a couple different times, and get a lot of water coming out of the cheese, and basically making the pie ultimately tasteless. I am using Sorrento Ovolini sliced in about 1/4" slices. On a 12" pie, using 6oz in about 12 slices, so 1/2 oz each or so . . . . 13 oz dough . . . . 3.5 to 4 oz pretty thick sauce . . . . and baked on screen @ 550F for 8 to 10 minutes, deck then another minute or so to brown bottom.
Water starts to pool just a little around 3 minutes in, then by 6 minutes, it’s pretty sloppy in there. by the time the pie is done, I have a tablespoon+ of water around the pie. Cut, and the crusts sogs up bad. I have not tried a different cheese yet, in case my method or conceptualization is off.
BTW, I put some of the same cheese in a grilled ham and mozz sandwich and got lots of water there too. My thoughts are to let the balls sit out of the brine ovenight or a couple hours at least, try slicing and draining slices for a couple hours to overnight . . . or try a different cheese. Bang away at me boys (and girls) anyone got the goods? I am sorta brainblocked on this one.
Water starts to pool just a little around 3 minutes in, then by 6 minutes, it’s pretty sloppy in there. by the time the pie is done, I have a tablespoon+ of water around the pie. Cut, and the crusts sogs up bad. I have not tried a different cheese yet, in case my method or conceptualization is off.
BTW, I put some of the same cheese in a grilled ham and mozz sandwich and got lots of water there too. My thoughts are to let the balls sit out of the brine ovenight or a couple hours at least, try slicing and draining slices for a couple hours to overnight . . . or try a different cheese. Bang away at me boys (and girls) anyone got the goods? I am sorta brainblocked on this one.
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