the cheese is thick.. I whould have qualified this with its the TYPE of cheese.
The fresh mozz in water wont dry out, but the stuff that has been drained starts to dry.. gets the holes in it and starts to evaporate.
the oven is at 600-650.. the whole wheat crust takes longer to cook.. and thats what wrecks the cheese.. its simply getting overdone...
like i said, this is just another thread for our knowledge pase, and pizza guys to read.. its some notes. its not always a problem, but when it is, heres a quick fix.
__________________
Site Administrator and
Grand PooBah
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :(
News Flash:
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.
WWW.BBQ-BRETHREN.COM
|
