I'm making a simple pizza using:
- A regular water/flour/yeast dough wo/oil, raised, kneaded and flattened thin with a rolling pin
- High quality minced meat (<5% fat), pre-fried in a pan without oil, drained of excess fluid, added a little ketchup
- Topped with white cheese (an European gouda type, 27% fat, whereof 17% saturated fat)
Baking at the bottom of the oven on a thin silicon mat on a wire rack at 225°C, a lot of small holes form in the cheese, maybe 1 cm apart, and there is a lot of oil(?) simmering around these holes.
This gives a somewhat strange end result, and makes the crust hard because the top seems to finish much slower because of all the excess oil the pizza is baking in.
Can someone explain the formation of these holes and the excess fat? Does it come from the cheese itself? How can I test / change things to get a uniform baking without the holes and oil.
Best Answer
I agree that cheese is very likely the culprit - here is an article on the scientific approach to Cheese on pizza (with an interesting graphic) that can prompt some informed expiramentation:
(Huffpost) The Best Mix Of Cheeses To Put On Your Pizza, According To Science