Dough seams ok, but fiordilatte burned a bit. Maybe you have to higher-up the temps and lower the time in the oven?
430~450 °c ; 65~90 sec
I Suggest to put basil also on top of a Margherita 🙂
Keep going!!
Strandox
Getting there!
Generally you don’t want colour on the mozzarella. Just a guess but looks like the dough was colouring too slowly so cheese was somewhat sacrificed for a nice crust?
Could be that dough was too young? You tend to struggle for colour and any kind of leaparding with young under-fermented dough.
Cheese looks a bit low in moisture too possibly why it’s drying out.
This is going a touch hybrid style. Not to say it doesn’t look tasty! Would still eat…
4 Comments
Would have two right now please.
Nice result
Dough seams ok, but fiordilatte burned a bit. Maybe you have to higher-up the temps and lower the time in the oven?
430~450 °c ; 65~90 sec
I Suggest to put basil also on top of a Margherita 🙂
Keep going!!
Getting there!
Generally you don’t want colour on the mozzarella. Just a guess but looks like the dough was colouring too slowly so cheese was somewhat sacrificed for a nice crust?
Could be that dough was too young? You tend to struggle for colour and any kind of leaparding with young under-fermented dough.
Cheese looks a bit low in moisture too possibly why it’s drying out.
This is going a touch hybrid style. Not to say it doesn’t look tasty! Would still eat…
Keep going!
Looks great!