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So I want to make a margarita pizza...

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So I want to make a margarita pizza...

pastry634 | Jun 21, 2008 04:11 PM

Hello all. In a couple days, I will attempt to make a difficult pizza...well, ok, a margareta pizza. I bought fresh mozzarella, and it comes in a container in three, four-ounce balls that are submerged in some sort of liquid (there may be some technical terms for this liquid, but I do not know it). I know that if I just take the balls out, slice them, and put them on the pie, there will be too much moisture still present. Should I just dry the outside of the balls with a towel, or how should I go about getting the moisture out of the balls? Also, in making the pizza, my gameplan is to make the dough, bake it for about 8 minutes at 450 to get the crust semi-firm, take the pizza out and brush with olive oil and add tomato slices with sliced mozz. on top, then put in the oven again for about 12 minutes. Are the temps, time, and order going to give me a good pizza? Let me know what you guys think along with suggestions, stories, or recipes. Thanks :)

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