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Homemade Pizza going soggy from mozzarella

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  • 24-03-2012 9:28pm
    #1
    conor678
    Registered Users Posts: 377 ✭✭


    Hello,
    I love my homemade pizzas and have been doing them for a while. I use a pizza stone, home made bread for the base, past sauce for the sauce and fresh mozzarella (the wet balls) for the cheese.

    I preheat the pizza stone for 25 mins to get it hot however when I cook the thing there seems to be a bit of water on the top of the pizza. I am wondering firstly were does this water come from (I'm thinking it's obviously from the water that the mozzarella is kept in) and secondly is there anyway to prevent this water to build up on the pizza without compromising on the fresh mozzarella taste?

    Any suggestions or idea are greatly welcome

    Thanks


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    #2
    irish_goat
    Moderators, Recreation & Hobbies Moderators Posts: 5,796 Mod ✭✭✭✭irish_goat


    Slice it up about 2 hours before you're ready to cook, wrap it in kitchen roll and stick it in the fridge. Should be grand then.


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    #3
    conor678
    Registered Users Posts: 377 ✭✭conor678


    irish_goat wrote: »
    Slice it up about 2 hours before you're ready to cook, wrap it in kitchen roll and stick it in the fridge. Should be grand then.

    Thanks. What about the sauce? I'm wondering is the store bought pasta sauce also contributing due to it's relative watery nature?


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    #4
    irish_goat
    Moderators, Recreation & Hobbies Moderators Posts: 5,796 Mod ✭✭✭✭irish_goat


    Aw jeez aye. I'd assumed you'd made your own sauce. If you ever see in the pizzeria the tomato sauce they use is almost like a paste that they can spread over the base.

    If you're intent on using store bought pasta sauce then you'd want to reduce it down/thicken it up to get rid of a lot of the moisture, but if you learn to make your own you'll get far tastier results.


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    #5
    conor678
    Registered Users Posts: 377 ✭✭conor678


    Cool. Thanks for the info. Next time I'll make me own homemade pizza sauce. I'll google a few recipes. Much appreciated!


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    #6
    eskimocat
    Registered Users Posts: 1,204 ✭✭✭eskimocat


    For a quick but tasty pizza sauce... I use

    1 Tin chopped tomatoes
    A sprinkle of Italian herbs, (less than a teaspoon) (Its a mixed packet you can buy, I use a bit less than one of the wee packs in it, unless you happen to have oregano, bay leaf, sage etc at hand anyway)
    A teaspoon of tomato purée,
    A teaspoon chilli purée

    All into a saucepan, and simmer away till it thickens.

    Its absolutely gorgeous. You can add or deduct the chilli to get to what you like, i happen to like mine with a bit of a kick!

    Home Made Pizza is the absolute best imo :)


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    #7
    olaola
    Registered Users Posts: 4,139 ✭✭✭olaola


    Kinda sounds like your oven isn't hot enough. It needs to be baloobas hot!


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    #8
    the beer revolu
    Registered Users Posts: 17,045 ✭✭✭✭the beer revolu


    Also, too much topping = soggy pizza!

    This is my sauce. Really good.


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    #9
    Cheshire Cat
    Registered Users Posts: 2,277 ✭✭✭Cheshire Cat


    My brother prebakes the "naked" pizza base for a couple of minutes and then puts on the toppings and bangs it back into the oven for another couple of minutes. Seems to work, the pizza is tasty and crisp.

    Apart from that you could try to use the mozarella that is sold in blocks. Its much firmer and not watery.


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    #10
    MrO
    Registered Users Posts: 193 ✭✭MrO


    Cheshire Cat wrote: »
    My brother prebakes the "naked" pizza base for a couple of minutes and then puts on the toppings and bangs it back into the oven for another couple of minutes. Seems to work, the pizza is tasty and crisp.

    Apart from that you could try to use the mozarella that is sold in blocks. Its much firmer and not watery.

    Thats exactly what I do...oven preheated to the highest setting. Base in for a minute or so - back out, toppings on and back in till it's done!


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    #11
    Rodar08
    Registered Users Posts: 280 ✭✭Rodar08


    We just tried our home made pizza again and this time with our new pizza stone .. Pizza still doughy in the middle.. :( also it stuck to the stone. The art of pizza making truly is complicated lol

    If we turn the oven up really hot with that not just burn the topping? Thanks all :)


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    #12
    CJhaughey
    Registered Users Posts: 14,907 ✭✭✭✭CJhaughey


    Rodar08 wrote: »
    We just tried our home made pizza again and this time with our new pizza stone .. Pizza still doughy in the middle.. :( also it stuck to the stone. The art of pizza making truly is complicated lol

    If we turn the oven up really hot with that not just burn the topping? Thanks all :)
    Use a little semolina or cornmeal to dust the stone as you put the pizza in, it stops it sticking.
    I used to make them in a woodburning oven and we made them on the peel which was dusted before the dough was stretched.


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    #13
    mconigol
    Registered Users Posts: 1,583 ✭✭✭mconigol


    Made pizza for the first time the other day using this recipe:
    http://www.bbcgoodfood.com/recipes/4683/pizza-margherita-in-4-easy-steps

    Was perfect, nice and crispy, making another one tonight :pac:


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    #14
    hardCopy
    Registered Users Posts: 5,969 ✭✭✭hardCopy


    This is remarkably easy, albeit a complete cheaters option: http://www.dailymail.co.uk/femail/food/article-1316918/Jamie-Olivers-30-minute-meals-Cheats-pizza-delish-salads-squashed-cherries-vanilla-mascarpone-cream.html


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