Making Pizza in a electrical stone oven, how to prevent cheese from fusing into the sauce? Circle is pretty much what I want, at the bottom you see how sauce and cheese have become one.
Making Pizza in a electrical stone oven, how to prevent cheese from fusing into the sauce? Circle is pretty much what I want, at the bottom you see how sauce and cheese have become one.
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Professor_Dr_Dr
Heat is around 300-400° Celsius, also happens with dry mozzarella.
I assume it’s either1.too much heat from the bottom (stone)
2.too much sauce
3.too much heat
4.dough too thin
But I haven’t been able to fix it, unless I use way more ingredients which seems work most of the time.
mohragk
Looks like a lot of sauce and you probably want bigger chunks of cheese as to not let it disintegrate too quickly.
mitch-mma
use less sauce
Asistic
More cheese less sauce.
albertogonzalex
Less sauce. And, larger grates of cheese. Also, freeze your cheese for 15-30+ minutes before adding it to your pie right before throwing in the oven.
The cheese cooks the fastest which often leads to the cheese releasing it’s water. Freezing slows this down.
lord_pizzapants
Wut
fd1sk
The cheese releases water and makes the pizza/sauce mixture a soggy pool. Use less sauce and try baking pizza half way before adding cheese in a conventional oven. If your over can get hot enough to bake the pizza in under two minutes this shouldn’t happen, but those ovens are usually not in a home kitchen. By adding the cheese later you can prevent it over cooking and making a soggy pool.
uomo_nero
strain the sauce beforehand. that way it is less watery.
Antemicko
Had the same problem – what helped is using other tomato sauce, one that is not as watery! If it happens to be watery, just strain it until you extract some of the liquid.
If you use fresh Mozzarella, cut it into chunks and leave it in a colander in the fridge, so that it can release the liquid – that’s how it’s done in Italy.
soulfoot
Use larger chunks of cheese / a more fresh cheese.
jlocoredit
Probably solve this from two angles. Larger chunks of cheese and or Less liquid, which can be sauce or olive oil, on your pizza.
12 Comments
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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Heat is around 300-400° Celsius, also happens with dry mozzarella.
I assume it’s either1.too much heat from the bottom (stone)
2.too much sauce
3.too much heat
4.dough too thin
But I haven’t been able to fix it, unless I use way more ingredients which seems work most of the time.
Looks like a lot of sauce and you probably want bigger chunks of cheese as to not let it disintegrate too quickly.
use less sauce
More cheese less sauce.
Less sauce. And, larger grates of cheese. Also, freeze your cheese for 15-30+ minutes before adding it to your pie right before throwing in the oven.
The cheese cooks the fastest which often leads to the cheese releasing it’s water. Freezing slows this down.
Wut
The cheese releases water and makes the pizza/sauce mixture a soggy pool. Use less sauce and try baking pizza half way before adding cheese in a conventional oven. If your over can get hot enough to bake the pizza in under two minutes this shouldn’t happen, but those ovens are usually not in a home kitchen. By adding the cheese later you can prevent it over cooking and making a soggy pool.
strain the sauce beforehand. that way it is less watery.
Had the same problem – what helped is using other tomato sauce, one that is not as watery! If it happens to be watery, just strain it until you extract some of the liquid.
If you use fresh Mozzarella, cut it into chunks and leave it in a colander in the fridge, so that it can release the liquid – that’s how it’s done in Italy.
Use larger chunks of cheese / a more fresh cheese.
Probably solve this from two angles. Larger chunks of cheese and or Less liquid, which can be sauce or olive oil, on your pizza.