I have been experimenting with using fresh buffalo mozzarella on my pizzas, as opposed to the usual vaccum packed stuff.
My problem has been that there's just way too much moisture. Even after towel drying the cheese, it's so moist that when you finish baking it, it's almost like liquid, and falls off the slice as you eat it.
Has anyone found a way of handling this problem?
My problem has been that there's just way too much moisture. Even after towel drying the cheese, it's so moist that when you finish baking it, it's almost like liquid, and falls off the slice as you eat it.
Has anyone found a way of handling this problem?