The Scarr's Pizza Cookbook by Scarr Pimentel

Author:Scarr Pimentel [Pimentel, Scarr]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2025-03-25T00:00:00+00:00

1 (1 lb | 454g) block low-moisture part-skim mozz

1. Weigh out a ratio of 70 percent whole-milk mozz to 30 percent part-skim mozz for the amount of cheese blend you want to make. For example, for 4 cups | 400g of the blend, which is good for four pizzas, weigh out 10 oz | 280g whole-milk mozz and 4 oz | 120g part-skim mozz. Tightly wrap and refrigerate the rest of the cheese for another use (or to shred for the next time).

2. Using the biggest holes on the box grater, shred the whole-milk mozz into a large bowl.

3. Again, using the biggest holes on the box grater, shred the part-skim milk mozz into another large bowl.

4. Using your hands or a spoon, mix the 70:30 ratio of cheeses together until thoroughly blended. The blend can be used right away.

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