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Old 09-01-2006, 05:33 AM   #1
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Lightbulb Pizza : how to make cheese rubbery like chewing gum

I want to make the cheese rubbery so when u cut the pizza it streches like chewing gum. thanks for any help.

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Old 09-01-2006, 05:41 AM   #2
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lol, thats the opposite of the aim we always have. My guess is the answer is to use A LOT of mozzerella and to make sure its well cooked. The reason I say that is because my italian husband uses a small amount of chesse which is placed on the pizza with reverance just before the end of the cokking time. Mozzerella goes harder and more "rubbery" lol, when it is cooked.
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Old 09-01-2006, 05:46 AM   #3
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Quote:
Originally Posted by lulu
lol, thats the opposite of the aim we always have. My guess is the answer is to use A LOT of mozzerella and to make sure its well cooked. The reason I say that is because my italian husband uses a small amount of chesse which is placed on the pizza with reverance just before the end of the cokking time. Mozzerella goes harder and more "rubbery" lol, when it is cooked.
whatever u and ur husband think.
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Old 09-01-2006, 07:39 AM   #4
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um, "rubbery" is not a very appetizing expression however in order to achieve the effect you are looking for, yes, good pure mozzarella is the key. (I have seen some variations of shredded "pizza cheese mix", they just don't cut it.) Also in certain combination with other toppings (like speck and radicchio), smoked scamorza can be delicious and wonderfully stretchy.
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Old 09-01-2006, 08:03 AM   #5
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Yup like people have said.. if you want that "stretchiness" (better then rubbery)

Then place on mozza cheese and bake but dont overbake..
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Old 09-01-2006, 08:20 AM   #6
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At the pizza place I worked at in high school, many many beers ago, we would add in some muenster cheese to help achieve the "stringy" (as they called it) cheese.

John
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Old 09-01-2006, 10:13 AM   #7
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stretchy cheese

I think that might be a particular type of cheese.
I would ask the home delivery pizza places which type of cheese they use.
Mel
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Old 09-01-2006, 10:36 AM   #8
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You need full fat mozzarella, not the part skim that is generally found in the grocery store.
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Old 09-01-2006, 10:42 AM   #9
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I believe what you need is a good quality Wisconsin ( Go Packers) LMPS (Low moister part skim) mozzarella cheese. Go to a cheese cheese shop, not a grocery store and have them cut off a piece for you. Shred it yourself and don't skimp on the amount if you want it extra rubbery.

Good Luck,

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Old 09-01-2006, 11:05 AM   #10
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Have you heard of "string cheese"? It comes in round sticks about 6" long, 6 or so to a package. My daughter buys it to make stuffed crust pizza...you know, the kind where they put cheese around the edges and roll the dough over it.
I'm not sure what kind of cheese it really is, but it definately "strings" when it melts.

Here's some more info about it:

http://en.wikipedia.org/wiki/String_cheese
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