I've usually had luck with low moisture mozzarella cheese but I didn't like the rubbery texture I usually got. I recently bought some of Angelo and Franco's mozzarella (stored in liquid) and loved the flavor but when I put it on my pizza it released so much liquid that I had to drain it off before eating. Then when I grabbed a slice all the toppings would slip off and the bottom was soggy. Any ideas on how to fix this? I usually use Peter Reinhart's napolatana pizza dough and bake it in my electric oven at 550 F.
No announcement yet.