@scottspizzatours: It's a common problem for home pizzamakers: the crust isn't quite baked enough, but the cheese is already overcooked, turning greasy and burnt. Fear not, because I've got a couple of tricks to help you achieve the perfect cheese melt. Tip 1: Avoid pre-shredded cheese. It usually has a bunch of anti-caking agents like potato starch, cornstarch, and cellulose, which means it won't melt perfectly and will get extra greasy. Always buy whole chunks of cheese and shred them yourself. Tip 2: Choose your cheese wisely. Part-skim mozzarella will brown faster because it has a lower fat ratio, while whole-milk mozzarella will take longer to brown. If you want a nice melt without the burn, go with whole-milk mozzarella. Tip 3: The right grater makes a difference. Don't use the tiny side of the box grater. You want to use the fat side and press as hard as you can to get the fattest chunks of cheese possible. My personal favorite technique is to use the slicer side of the grater, which creates thin, wide strips. Put your block of mozzarella into the freezer for 30 minutes and it will be sturdy enough to get fatter shreds or slices! Tip 4: The secret to a non-greasy melt is to expose as little surface area as possible. When you use the slicer side of the grater, you expose less surface area. This gives you more time for the dough to bake before the cheese breaks down and gets greasy. As a final touch, I put a little bit of extra shredded cheese on top right before it goes into the oven.

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Friday 26 September 2025 16:30:30 GMT