The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pizza Caprese Fresca.

The Roadside Pie King's picture
The Roadside Pi...

Pizza Caprese Fresca.

Today's bake consists of two separate and distinct phases.

 

Phase #1 - The Mozzarella

Phase #2 The bake

Phase one is fresh mozzarella. This formula is 80% the ingredients going in. The other 20% boils down to (pun unintended) experience pulling/shaping the balls. My end game needs practice. Very pleased with my first crack at this!

 

 

Comments

MTloaf's picture
MTloaf

Nice work with the cheese Will👏👏👌🤌 How was it the flavor/texture? I have been meaning to try my hand at this after reading The Pizza Bible but I’m afraid I would make a mess of it. It looks like it was well worth the effort?

Don

The Roadside Pie King's picture
The Roadside Pi...

Getting kudos at the bread club, always makes me smile. You most definitely will not make a mess. Follow my advice about using a high quality milk, and you will be surprised how quick it all comes together.

 It was very easy following the serous eats formula. I think I rushed/payed to much attention to the timing of the heating of the curds. If I waited an extra few seconds I think I could have fashioned a nicer ball! The mild not overly salty taste was on point, as was the creamy texture. The link to the formula I used is below, in case you're interested. 

Mozzarella from Scratch

 

gavinc's picture
gavinc

Very nice. I've made cheddar and fetta before, but never mozzarella. I must give it a try. Thanks for the inspiration.

 

The Roadside Pie King's picture
The Roadside Pi...

This is another area I someday hope to delve into! You're very welcome. Thanks for the complement! 

Benito's picture
Benito

That looks like a wonderful pizza taken to the next level by your making your own cheese, super impressed Will.

Benny

The Roadside Pie King's picture
The Roadside Pi...

Whenever I want to bring a bread to, "next level" I ask myself... What would Benny do? 

mwilson's picture
mwilson

Looks amazing Will!

I had a go at making mozzarella once, the results were mediocre, but you've inspired me to try again...

I think mozzarella is the cool cheese of cheeses!

 

Michael

The Roadside Pie King's picture
The Roadside Pi...

Thanks, Michael.

 It was very easy following the serous eats formula. I think I rushed/payed to much attention to the timing of the heating of the curds. If I waited an extra few seconds I think I could have fashioned a nicer ball! The mild not overly salty taste was on point, as was the creamy texture. I am about to post the link to the formula I used above in case you're interested.