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Problems with pizza

DainBramaged

DainBramaged

Lifer
When I make pizza I use fat free mozzarella. After it is done cooking, it is never stringy like commercial pizza but it's hard and all sticks together.

Why is this? Is it because of the fat free cheese?
 
fat free cheese? that's bat shit crazy. Low fat, I can work with but OP said no fat, ugh that sounds real nasty.
 
that stringy stuff in the commercials isn't cheese. of course, neither is what you're using.
 
Yes, it is because it's FF cheese. If you can stand to do it, bake everything but the cheese on the pizza, and then pull it out of the oven - you'll need a bowl large enough for the pizza, and for a second dish that contains some water. Basically, you're going to want to steam the cheese - it melts better that way.
 
dougp said:
Yes, it is because it's FF cheese. If you can stand to do it, bake everything but the cheese on the pizza, and then pull it out of the oven - you'll need a bowl large enough for the pizza, and for a second dish that contains some water. Basically, you're going to want to steam the cheese - it melts better that way.
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what a horrible sounding way to make a pizza

i say: eat better, but less. fat free cheese is like alcohol free beer: a horrible idea.
 
Use high quality ingredients (flour, cheese, and etc) if you care about making good pizza. I've used low fat milk cheese and it was fine, but to be honest, I'd rather use regular cheese, and just use it sparingly since I don't really care for cheese on my pizza.
 
xSauronx said:
what a horrible sounding way to make a pizza

i say: eat better, but less. fat free cheese is like alcohol free beer: a horrible idea.
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And I say, that sounds terrible. I can't eat fat, it makes me considerably sick considering I had my galbladder removed a few years ago. I eat low fat, everything. I learned to make due, but if the difference between subtracting *some* flavor vs. sitting on the shitter for 4 hours - I'll lack the flavor. Until you've had good low fat cooking, hold your opinion to yourself.
 
dougp said:
And I say, that sounds terrible. I can't eat fat, it makes me considerably sick considering I had my galbladder removed a few years ago. I eat low fat, everything. I learned to make due, but if the difference between subtracting *some* flavor vs. sitting on the shitter for 4 hours - I'll lack the flavor. Until you've had good low fat cooking, hold your opinion to yourself.
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ive had good low fat cooking, and have no good reason to assume the OP is lacking a gallbladder. (i also have no reason to assume a random forummer was lacking a gallbladder, just like a random forummer had no reason to assume that ive never eaten (indeed prepared) delicious, low-fat food)

either way, you wont have good food with meh ingredients...fat free cheese is a meh ingredient.

low-fat mozz, if its quality cheese, will work well enough. if youre buying the cheapest of the mozzarella you can find...none of it is going to be that good. stay away from off brand mozz in brick form if you can.

good ingredients make good food, low fat or otherwise.
 
xSauronx said:
ive had good low fat cooking, and have no good reason to assume the OP is lacking a gallbladder. (i also have no reason to assume a random forummer was lacking a gallbladder, just like a random forummer had no reason to assume that ive never eaten (indeed prepared) delicious, low-fat food)

either way, you wont have good food with meh ingredients...fat free cheese is a meh ingredient.

low-fat mozz, if its quality cheese, will work well enough. if youre buying the cheapest of the mozzarella you can find...none of it is going to be that good. stay away from off brand mozz in brick form if you can.

good ingredients make good food, low fat or otherwise.
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How do you cheese snobs feel about Kraft?
 
What does Kraft have to do with this thread? I don't see any relation at all.
 
the only place to get fairly cheap whole milk mozzarella around here is walmart. everywhere else has part skim mozzarella.
 
Yes, it's because of the low-fat or fat-free mozza. It really does not melt well.

Try mixing it with the good stuff 50-50, use full fat cheese, or just live with it.
 
I wouldn't go w/ fat free cheese. The texture is often way off, probably have to perform a lot of tricks to even make it.

Probably the best lower fat cheese you can use on a pizza is ricotta. A lot of the texture and flavor is still there.
 
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