What is everyone’s tips and secrets to tomato sauce and mozarella – i tried low moisture Galbani mozarella yesterday, and I think I actually prefer cheaper fresh mozarella in brine. What’s everyone’s process for preparing fresh mozarella for the best results? FYI, these photos are using fresh mozarella from a few weeks ago, not the low moisture which I don’t have a photo of.
And how is everyone making tomato sauce? I currently get a tin of napolina peeled plum tomatos, add a teaspoon of salt, and a few herbs, and add tomato puree and mix until consistency I want. I know gold standard is san marzano tomatoes but I can’t find them locally really (UK based). I find sometimes the tomato sauce can be a little watery/slippy on the pizza.
Just wondered if anyone can share any words of advice generally as always looking to improve. Cooked in ooni karu 12
by Smooth_Anxiety_7809
1 Comment
Ich gebe Salz Kräuter Knoblauch dazu lasse sie über Nacht im Kühlschrank ziehen.
Am nächsten Tag lasse ich sie über Ein feines Sieb(Mehlsieb)abtropfen bis das Wasser
Abgetropft ist zum Schluss decke ich sie wieder ab bis zur Verwendung.
Piet