Making pizza with ‘wet’ mozzarella...

[toffeebutterpopcorn]

I’d there a beat way to use the type that comes in wet pouches - so that it doesn’t cause a sloppy mess?

Drain
Grate/chop and mop with kitchen roll
Cook base and other toppings, add at last minute?

Sigh - is there a best way...etc

Give it a good squeeze between pieces of kitchen roll then leave it on more kitchen roll to dry out after slicing.

I always use wet mozzarella just make sure your oven is hot enough!

Cut a hole in the corner of the pouch, drain out as much liquid as you can, open the pouch, dab the ball of mozzarella on a (clean) kitchen towel, use as desired.

Freeze it then, chop off the ice and then grate the cheese.

I used to use buffalo mozzarella (when my then dairy allergic kids couldn’t tolerate cheese made of cows’ milk).

A few hours before I needed it, I used to drain the cheese, cut it into slices and leave it on kitchen paper, then let it come to room temperature. I’d usually have to change the paper once, and flip the slices over. That’s the only way I could stop our pizzas turning into the sloppy mess you refer to.

Never had a problem with it - just drain and I don't even bother to pat dry...
I do cook in a very high oven though and onto a very hot base - used to be an upside down baking tray that heated up with the oven but finally bought myself a ceramic stone to use... So very hot - from above and below...

Always use wet on pizza.
Drain wrap and squeeze gently in paper towel (preferably not one where blues dots will come off onto cheese ).
I slice a maybe half cent thick or a bit more so when out on at same time as al other toppings it doesn’t burn.
I Find the cheaper the better for this as it’s a bit drier and more solid than buffala i use for most other things.

Used to use hard Square mozz for one type of pasta bake but haven’t even used it in that for a long time.

I just pour off the liquid and chop it on to the pizza

Squeeze and I tear it up, I do use a little grated cheese as a base and put some teared up bits here and there,turns out fine!

and don't use low fat mozzarella, its revolting and is like plastic when it fails to melt properly!

Quick rinse and pat dryish with some kitchen towel.

Thanks is all - I’m draining it now so hopefully will have some yummy pizza later (yumitty yum)

Sigh - thanks all (I swear my phone is haunted)

fresh/wet mozarella we add after baking the pizza.
otherwise the nice flavour gets lost (imo)

@redcandlelight

fresh/wet mozarella we add after baking the pizza. otherwise the nice flavour gets lost (imo)

This is what we do too. Delish with some fresh basil and Parma ham.

Oh yes full fat all the way !

I just drain the liquid off and rip pieces off to place on my pizza base. Oven is usually 230 when I put them in and it drops to 220 by the time I’ve put the trays in. Turn it to 220 for 12 mins