An expert weighs in on the controversy over whether to use a cooked or uncooked sauce on your pizzas.
Q: What’s the best way to store mozzarella, and how long will it last before it goes bad? A: Fresh mozzarella comes in a variety of ball- and loaf-shape sizes and is typically packaged in brine, whey or water/liquid packing solution, which helps retain its shape, moisture and soft, creamy, slightly elastic … More
The unknown person who first hit upon the secret of mixing flour and water to create dough did a big favor for the human race. Dough is one of the most versatile foodstuffs in the world, the basis of everything from flatbreads and dumplings to biscuits, cookies, pastries, pasta … More
QUESTION: Can you offer any suggestions for prolonging the shelf life of fresh mozzarella cheese? ANSWER: In an earlier column, we explored several different options for storing fresh mozzarella, but there are some tricks for making it last longer, too. For starters, you should not reach into the liquid packing … More
Pizza is an ancient food, born of the need to find a simple way of enriching bread to make it more substantial and tastier. Pizza dough and the resulting baked crust is a member of the flatbread family. However, the most interesting aspect of pizza is its variety. The universal success of pizza is contained within a fairly … More
QUESTION: I’d like to add garlic knots to my menu, but I’ve tasted ones that are either too greasy or don’t have enough garlic flavor. Do you have a good recipe? ANSWER: You can very easily use your current dough for the production of garlic knots. Cut your dough into 2-ounce pieces, roll them into 4” to … More
Q: Have you ever heard of someone using biscuit mix for a breakfast pizza? A: Yes. Using a biscuit dough as a crust base is another option you can consider when building a breakfast pizza. The recipe below has worked for me in several applications. In a mixing bowl, blend together … More