I use that sometimes. My top tip is to tear it up a few hours before and let the mozzarella sit on kitchen roll in the fridge for a little bit. It’ll allow some of the excess moisture to soak up into the kitchen paper and save the pizza from being too soggy!
Well, if it's too soggy then you're using too much. Keep in mind that you're supposed to also add peccorino romano, so you don't need an insane amount like in N.Y. pizzas.
How does one apply for the ooni army? I've sold at least 4 ovens since I got mine and spread the good word of the Ooni... Should I contact them specifically?
Jonathan Duncan yea! It was okay, I’ve started getting my cheese from a place called A Di Maria, it comes pre Napoli cut and I freeze what I don’t use 😇
Jonathan Duncan fair enough, the blocks are fine. Otherwise I’d use the fresh stuff in bags of brine but pre cut/tear it a couple hours before and let it drain on kitchen towel to get rid of some of the moisture, otherwise it gets quite wet when it cooks.
Hi do you have a link for the tool you are using for cutting the mozzarella ?
Hi. I was just wondering do you prefer the fior de latte blocks or Napoli cut from adimaria?
Thanks
Ive just bought some gallbani mozzarella in the bag ,i think it will make the pizza really soggy any suggestions on drying it out .
I use that sometimes. My top tip is to tear it up a few hours before and let the mozzarella sit on kitchen roll in the fridge for a little bit. It’ll allow some of the excess moisture to soak up into the kitchen paper and save the pizza from being too soggy!
😁 thank you .
Well, if it's too soggy then you're using too much.
Keep in mind that you're supposed to also add peccorino romano, so you don't need an insane amount like in N.Y. pizzas.
How does one apply for the ooni army? I've sold at least 4 ovens since I got mine and spread the good word of the Ooni... Should I contact them specifically?
Hey! As far as I’m aware, ooni ‘army’ isn’t a thing anymore, but at the time, they got in touch with me and discovered my videos on TH-cam :)
Hi, where do you order your fior di latte from?
Have you tried Fiorello brand from Bookers?
Jonathan Duncan yea! It was okay, I’ve started getting my cheese from a place called A Di Maria, it comes pre Napoli cut and I freeze what I don’t use 😇
Homemade Neapolitan Pizza Been on the radar for a long time but £22 delivery to Northern Ireland is not ideal
Jonathan Duncan fair enough, the blocks are fine. Otherwise I’d use the fresh stuff in bags of brine but pre cut/tear it a couple hours before and let it drain on kitchen towel to get rid of some of the moisture, otherwise it gets quite wet when it cooks.
You have to try fior di latte from Agerola (from 🇮🇹) and let me know😉
That exact same 1 kilo block will cost over 20 dollars in Canada.
Vito iacopelli is his name rob