I (Litsa) for one love an ‘ooey-gooey’ cheese pizza topped with my favorite vegetables but the cheese plays a BIG role in my pizza-love too! So what’s the secret to stretching your mozzarella supply!?!
June’s Cooking Light 2014 issue noted that, “Melty mozzarella cheese comes in two forms. Fresh mozz is soft, creamy, and often packed in water. When it gets dehydrated, salted, and shredded, you end up with American’s most popular topper for anything Italian. We prefer fresh, and here’s why: Fresh mozz has more ooey-gooey melting power….it also had about 160mg less sodium per ounce than preshredded. Fresh mozzarella leaves extra room for salty toppings while keeping the numbers for the whole pie in a healthier zone.”
What a great resource to thumb back through when making homemade pizza at home. I think, I’ll head to the grocery for a fresh pound or two of mozzarella from the deli! While, I’m gone you might also want to jot down this added note from Cooking Light’s June issue, “Soft cheeses can be hard to slice, so here’s the trick: Pat the mozza ball dry, and place in the freezer for about 30 minutes. You’ll be able to cut paper-thin slices, and just 4 ounces will yield creamy, cheesy coverage.”
Now that I have my fresh cheese, I think I might even try fresh mozzarella, grilled cheesy—and maybe cheesy spaghetti too!
What ooey-gooey delight will you make tonight?
Pizza Recipes:
Grilled Tomato & Basil Pizza Recipe
Whole Wheat Greek Pita Pizza Recipe
Greek Yogurt Pizza Dough Recipe
Honey Whole Wheat Pizza Crust Recipe
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