I hear there’s a new formula for this product which is supposed to be even better but my review is for my last remaining bottle of the older version. I bought this bottle almost a year ago and it’s been sitting in my freezer ever since, waiting for the perfect opportunity!
I made 4 pizza doughs following this amazing recipe from The NY Times:
https://cooking.nytimes.com/recipes/1017931-easy-pizza-dough?smid=ck-recipe-iOS-share
I let the dough sit for about 2.5 hours. The results were incredible, with dough that was chewy, bubbly and very light and crispy. For the sauce I used my favorite can of Italian tomatoes and added some salt and oregano.
The trick with this cheese is using it very lightly. I like to pour a tablespoon at a time and very lightly and evenly cover the pizza. If you add a lot you’ll end up with a thick sauce like result. But adding it on thin means it’ll brown and bubble and achieve a consistency that’s just as good as mozzarella.
Give it a shot! Love Miyoko's Creamery!
#mozzarella #pizza #miyokos
4 comentários
Interesting
This sounds amazing and I will definitely try this! 👍💚
It’s good. I can’t wait for the new version!
