Quote:
Originally Posted by Fire Me Boy!
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Looks wonderful. Three questions, if you'd be willing to help:
1) You cooked it on the parchment paper, on the stone?
2) I got a block of mozzarella last time, and it was very "wet" when I grated it. It also didn't melt very well, and I think I used too much. What is the above brand?
3) I'm going to proof my dough next time in the microwave or oven. The microwave version is to boil a cup of water in the nuker and then put the dough (in a lightly oiled bowl, covered with plastic or a towel) next to the cup for an hour. Heat is retained somewhat and so is the moisture. Just for reference, the humidity in my house is presently 20%