sauce, try microwaving the onion or garlic in a bowl of
water and bringing it to a boil before adding it to the
sauce. If you don’t add anything to your sauce and still
have this problem, simply try cutting back on the amount
of sauce you add to the pizza.
3. Too much oil on the dough skin. To a lesser extent,
we found the application of too much oil to the dough
skin (prior to saucing) can also promote cheese slip. This
is rarely a problem, but it happens when a shop gets
slammed and has to presauce the skins to keep up with
the orders. The pizza maker will brush the skin with oil
before applying the sauce, hoping to prevent the sauce
from soaking into the dough. But too much oil creates a
“slip layer” under the sauce, and then both the cheese and
the sauce get pulled off the pizza with every bite! In this
situation, use just enough oil to put a shine on the dough
surface—anything more serves no beneficial purpose.
Lastly, if your mozzarella gets tough when melted on
the pizza, consider blending it with a little white cheddar
for a softer, creamier texture. But, first, check with your
cheese manufacturer to make sure you’re properly storing
and rotating the cheese in your store, as this can have an
impact on the “bite” or toughness of the cheese and, again,
increase the likelihood of cheese slip.
Too much sauce or sauce made with additional thickener are two possible
causes of slippery cheese on a pizza crust.
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