Why does cheese slid off pizza

Good luck - I like your link. Also, slice decisively, just a few minutes after removing from the oven If not sooner. The NY pizza vendors have this down to a science: slide out of oven, slice immediately with swift firm strokes. I'll bet one reason this method works is that slicing while hot exposes more bread surface area for the cheese to attach to while it's still gooey. So it gets anchored on all three sides.

Best answer: Your problem is simple, but is easily remedied. You are using too much sauce. It is quite common. Try half the amount you are now using. If this is too little, increase by small increments until you are comfortable both with the sauce and the ease of cutting. Also you may wish to think about the cheese you are using. If it grates easily, it is not the right mozzarella. Get the freshest you can find.

Cut into small cubes. Wait five to ten minutes after you take it out before cutting. Otherwise the fats are too liquid, everything is runny, and the cheese is too elastic. You are not a NY pizza shop. This is probably good, in that you most likely have better ingredients. But it also means you shouldn't behave the same way; your good mozzarella can wait, and you good crust can stand up. You are not looking to sell stuff during the short time that it's still good.

Pretty much any cheese that melts works fine if you get the sauce right. I agree with the 'too much sauce' contingency and am definitely going to try chill's sun-dried tomato sauce, that sounds very yum! If less sauce just sounds gross to you, have a dipping pot of sauce available, to keep it warm [like in a fondue pot - I always knew there would be a new use for that thing!

Alton Brown says no more than 3 tablespoons of sauce for a inch pie: Now, the trick to sauce is to use as little as possible. I've only got about an ounce and a half sitting here. Ladle it right into the middle and then swirl it out. Now, you can use bottled sauce, you could even used canned crushed tomatoes as long as you drain them thoroughly.

But you see, I've barely got just a little layer on there. If you put a whole pool on there, believe me, you're going to have an ingredient slide, and it will be ugly. Originally Posted by weezie.

How could anyone not love the off topic board. Join Date Feb Location Kansas. It is a great thing. In just 4 replies I received reasons for slippage, an generous offer for more meal points, and a recommendation for reading on the subject. The ring came off my pudding can.

Originally Posted by billybreen. Originally Posted by Miles. Throw it away, which is what you should've done in the first place. Originally Posted by jimbonelson. Have you ever had a pizza in a New York pizzaria. The cheese is always goldeb brown. The cheese is always golden brown. Originally Posted by EarlJam. This is actually good subject matter. Also, some companies make their spoons too deep, and the outer edges of the spoon can actually cut the lip.

I work at papa john's and I was trying to figure out why my home pizzas had dry "hardened" melted cheese. It would all pull off in one bite, and now I shall share what I have learned.

Usually, we add more than we are supposed to because we think we are making the customer happy. The cheese on these pizzas does not usually slide off. If you order a pizza with tomatoes or pineapples, we often do not have time to fully drain the ingredients. All this extra juice adds water to the crust and sauce. And herein lies the problem. Our sauce is very thick compared to a cheap pasta sauce from walmart. When I make sauce at home, I take a can of delmonte garlic and onion pasta sauce 99 cents and add another pasta sauce to it.

The Del Monte is too sweet but i like the flavor. So I get another can of something less sweet. I kept getting inconsistent results unless I used less sauce, as you all pointed out. But the amount of sauce is not the problem. Its the wetness of the sauce, and the wetness of the dough. Also, you need whole milk mozzerella, better to shred it yourself. I add 2 tbsp of olive oil to the sauce and reduce it. The sauce will be thick enough when the oil no longer separates. It should be "pulpy" When the sauce is thick enough, the oil will incorporate into the sauce almost magically.

If you still see a sheen, reduce more. There are storebought sauces that are the right thickness, but they taste terrible because there's usually a strong but stale tomato and herbal flavor.

The flavor changes the more its cooked and I guess when it sits in a bottle after being cooked down I just don't like the flavor. I add oregano at the very end because I like the aromatic spicyness of it. That all cooks off when reducing the pot for an hour. Try drier crusts. Instead of a ratio of flour to water by volume , try something closer to You might booger it up but just play with it. Don't think that preshredded cheese isn't the problem because it might be. The whole milk blocks of mozzerella are very moist.

If it doesn't feel like taffy don't buy it. You shouldn't have dry little pieces of cheese. This will cause the cheese to harden on the top and it adhere to itself and pull off when you bite into it.

Not to link to unreliable sources but Reddit actually has a pretty good discussion thread about this. All my life, I had been making pizza in the order: crust, tomato sauce, toppings, grated cheese. I even worked in a bistro which served pizzas to customers, and it was done that way too. Until one day, I decided to make homemade pizza together with a friend, and to my horror, he assembled it in the order: crust, tomato sauce, cheese, toppings. After some research, it turned out that this method is also very widespread.

So, if you have a problem with the cheese sliding off, try making pizzas with the cheese below the toppings. It might stick to the crust better.

I am not sure that it will work, but it's probably worth a try. If you're happy with the flavour and texture except for the sliding, it could mostly be a question of physics -- that is, the shape of the pizza tends to allow it to droop, and therefore the toppings can fall off.

While a consistent thin layer of sauce is more common, I've found that splashing the sauce on the crust with limited spreading with the back of a spoon leaves areas of dough with no sauce which does two things for you:. I stumbled across this question which seems to be dated but there's a very simple fix sauce, toppings then cheese works every time. Sign up to join this community. The best answers are voted up and rise to the top.

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