hi,

i repaired the hoven i found in my new house and i wanna make pizza.

cheese is usually very expensive in thailand, but i found cheap ones (cheddar and mozzarella) at makro.

they're selling two kilos of mozzarella at 600 bath the unit(i guess a unit is actually the pack of two kilo).

did someone try it already and how was it?

another question, i bought some chemical yeast to do some bakkery but my preparation never "raised", do you have any recommendation? the one i got is "imperial baker's choise" .

hi,

i repaired the hoven i found in my new house and i wanna make pizza.

cheese is usually very expensive in thailand, but i found cheap ones (cheddar and mozzarella) at makro.

they're selling two kilos of mozzarella at 600 bath the unit(i guess a unit is actually the pack of two kilo).

did someone try it already and how was it?

another question, i bought some chemical yeast to do some bakkery but my preparation never "raised", do you have any recommendation? the one i got is "imperial baker's choise" .

Hi,

there is no such thing as chemical yeast ... you bought "dry yeast" and here you can fnd my thread about the "perfect Pizza" with pictures and all .. what helps the dry yeast is if you poor it into a cup of luke warm milk with some sugar first and stirr .. leave for 1/2 hour ... in the thread you'll find all the info you need:

the perfect pizza

good luck

John

sorry in french it's called "levure chimique" wich gives once translated chemical yeast because it's using basic chemical reaction to lever the paste.

anyway i'll have a look and of course try your recipe, my question about makro mozzarella still remains as i don't wanna buy two kilos of something not worth.

sorry in french it's called "levure chimique" wich gives once translated chemical yeast because it's using basic chemical reaction to lever the paste.

anyway i'll have a look and of course try your recipe, my question about makro mozzarella still remains as i don't wanna buy two kilos of something not worth.

And to think the French call themselves con-a-sirs

<br />

sorry in french it's called "levure chimique" wich gives once translated chemical yeast because it's using basic chemical reaction to lever the paste.<br /><br />anyway i'll have a look and of course try your recipe, my question about makro mozzarella still remains as i don't wanna buy two kilos of something not worth.

<br /><br />And to think the French call themselves con-a-sirs<br />

adter re-readng your post, i finally understood what you mean by con-a-sirs , it's "connaisseur" anyway i'm not french but i'm a "connaisseur" in many domains

Edited September 4, 200817 yr by NHJ

Makro mozzarella is pretty average. Works no problems for pizzas though.

We have used their mozzarella and find it good on pizza.

I have not tried the cheddar as I am rather fussy about my cheddars!

They sell the mozzarella grated and frozen, which I had never seen before.

Actually Makro's frozen section is rather grand if you have a large freezer. I am a yogurt/smoothie addict and buy all their frozen fruits, sometimes they even have frozen peaches and apricots!

thank you both for your answer, i didn't wait them, i bought two kilos for 620 bath in total.

i'll try it tommorow on my pizza

thank you both for your answer, i didn't wait them, i bought two kilos for 620 bath in total.

i'll try it tommorow on my pizza

Maybe stating the obvious - but make sure you let the cheese fully thaw before you use it or you end up with a puddle & soggy dough in the middle of the pizza.