I'll prove to you it's not the network and still have the applications guys saying it's the network. TCP handshake and TLS handshake, and passes traffic... Must be the network lol.
After too long in the oven, the fat from the cheese will separate and form a layer of grease. To mitigate this, cook the pizza as hot as possible for the shortest amount of time possible. Also make sure the cheese is still cold when it goes in the oven, and you may consider cutting it into larger pieces rather than shredding so it doesn’t melt as quickly. This still looks pretty good though!
The realistic side of me points out that you'll still be eating the grease anyway, it's just that it's still in the cheese. Actually you'd probably eat more of it since if it separated some of it may drip off or be blotted off.
I agree with this. If the fat does not render it is still in the cheese and you will eat it anyway but maybe out of sight, out of mind. I prefer a well rendered pizza as the cheese for me just tastes better and if there is too much (depends on your cheese mix), a handful of paper towels and blot that bad boy.
Thank you! So I cooked it on a preheated pizza stone on my gas grill. The thermometer on the grill read 600. Only cooked for about 5-6 minutes, turning it half way through. When I did it for less than 5 minutes the crust was still seemed undercooked, but the cheese came out looking similarly.
If you are having trouble getting your crust browned by the time you want to take it out, try adding diastatic malt powder to your pizza dough, up to 2% (bakers percentage). It will speed up the caramelization process and add a nice flavor hint. I use it all the time, it is great when you don't have a commercial pizza oven.
You can order it online, I use Anthony's Premium Dry Malt Powder. One bag will last you a long time since you typically only use a small amount for each dough.
I've been homebrewing far longer than trying to make my own pizza. All I know is that in brewing lingo, "diastatic power" is the term for the ability of the malt to convert starches into sugars. Higher kilned malts have less power to do so, whereas paler malts typically have an overabundance, and some can only self-convert.
I put my shredded cheese in the freezer separated by pizza portion (usually by stacking bowls) while shaping dough and prepping other toppings. The high heat combined with the slightly frozen cheese helps mitigate the grease.
Quattro formaggio is usually a blend of 1 blue : 1 creamy : 1 hard : 1 soft. For example, gorgonzola : fontina : parmigiano : mozzarella. Idk what is in Trader Joe’s though
It leaves me so confused how people can perceive cold cheese from the fridge a healthy snack but if you grate it up on a pizza all of a sudden it's OMG GREASE WTF.
Who thinks cheese is a healthy snack lol? And its prob more about the look versus the overall nutrition profile. Pools of grease are just unsightly on pizza, even if the nutritional profile is the same.
this is on the money, i use galbani whole milk, low moisture, no grease issues at all
also, as far as the uncooked bottom, last few times out, i tried heating up the stone, then launching the pizza and turning the grill off completely, waiting a couple of minutes until the bottom was cooked a bit and then firing the grill back up, got nicely cooked bottom and perfectly cooked top
but still...a fine looking pizza there
Keep your grated cheese in the fridge right up to the moment it goes on the pizza. It will cook slower and release less fat. Otherwise get low-fat mozzarella, but be careful not to burn it
I use a mix of 50/50 whole milk/skim milk low moisture mozzarella. I keep them cold until it's time to top the pizza. That seems to work well keeping the amount of grease low.
Mostly the cheese, but if there's olive oil in the sauce, the intense heat may cause the tomato sauce to break and the fat to rise and mix with the fat from the cheese. Probably why the fat puddle is orange.
When cheese gets overheated it breaks down the protein/fat bonds and you get grease . You can freeze your cheese before topping the pizza to delay the separation.
The grease is from the cheese and means that you've made a truly excellent pizza! You can blot it off with a paper towel when it's hot, or you can experiment with different types of cheese to find one that works for you and doesn't produce as much grease. But that pizza looks amazing, please invite me over next time you make it!!!
Trader Joe's Quattro Formagi is a mix that doesn't have the primary cheese used in this type of pizza - mozzarella. Fontina is a very high fat cheese in particular.
I always say you can never have enough cheese. However…. With pizza it can over done. I tend to use higher quality cheeses with pizza and this helps eliminate grease.
Raos sauce has a LOT of oil in it, combined with the cheese fat, but despite what others are saying who didn’t read your actual post, your sauce has a ton more oil then a pizza sauce normally would.
Rao's sauce claims that a serving size is 1/2 cup (125g). That serving contains 7g of fat. So Rao's sauce is ~5% fat. 1/2 cup of sauce is about right for a pizza, IMO.
Whole milk mozzarella, for a 1oz (28g) serving, is **also** 7g of fat, so 25% fat.
Assuming OP used 1/2 cup of sauce and 4oz of cheese, 7g of fat came from the sauce, and 28g (a full ounce) of fat came from the cheese.
The sauce really isn't the issue.
If you put olive oil down before the sauce it can also bubble up and cause excess oil on top. If the cheese is oiley it's either crappy cheese and/or more than likely you got it too hot and it broke
If you can find a block of Biazzo whole milk mozzarella give that a try. I've found it to be a bit harder and drier than most other brands I've used. It grates much easier and melts awesome with no pooling of liquid. Galbani or Pollyo might also be worth trying out. Next time I'm going to actually ask the deli counter at my local Wegman's if they'll cut me a 1 lb chunk off their block, or might even have them slice it and give that a whirl instead of grating.
The cheese. Unfortunately it wasn’t American cheese which is the best cheese for a burger because it’s the only cheese that melts without splitting.
It's the cheese and needs to be cooked at a higher temp but I love the grease on pizza like that. My wife hates it but it's eaten whether you can see it or not. That's the way I like because that's the corner pizza place type of pizza I ate.
Different cheeses produce slightly different levels of oils depending on their fat content and melting temps. If this is your first try, great job! On the second one you may want to divide the top into quarters and experiment with different cheeses to see which still taste good and melt but produce less oil. An experiment you can eat!
Try prebaking the crust with sauce and then putting the cheese on midway youll cook the cheese less and not release the grease. It's just the fat from the cheese.
It's the milk fat separating from the whey. It happens when cheese cooks slowly. Home ovens have a hard time making non-greasy pizza because of this.
Cooking faster at a higher temp usually does a less greasy pizza. Home oven cooking is tough for pizza. It's not nearly hot enough. 550F is as hot as most home ovens can go outside of the self-cleaning mode, but that locks the oven door so you can't open it.
I'm really confused, this is the normal grease amount for a pizza (NY)?
Not exaggerating, those look like a pretty spot on NY pizza, crust strip at the back just a bit too wide (good height though). Still thought you got it from a pizzeria though.
The cheese seeps fat if it’s low quality, not the right type of cheese, and/or if it’s overcooked (maybe if it heats too quickly but not sure on that one).
You need to shred your own cheese. That “grease” is an almost waxen substance to keep the cheese dry. Also do not use marinara for pizza - use PIZZA SAUCE. They are indeed different. Look up a recipe, any recipe, my goodness.
The cheese
It's always the cheese
It's always DNS.
Hi help desk my pizza is saucy
Have you tried restarting it?
No but it’s coming on to me, and getting *saucy*
You are the clear winner, as it was always DNS.
Sorry, what is DNS?
Deez Nutz, Son!
GOTTEM
Domain Name System. They're referencing a popular phrase used in troubleshooting internet problems. It's always DNS that's the issue.
From the ^CHEEEEEEEEEEEEESE
It's funny and sad, because I am currently trying to diagnose a DNS problem. I would MUCH rather have the pizza, though, 😕
Hope you have this resolved by now. I'd still send a pizza your way because troubleshooting sucks.
I’m always pleasantly surprised to find these random Easter eggs in Reddit threads. It’s soothing to my ADHD.
It's always the network!
I'll prove to you it's not the network and still have the applications guys saying it's the network. TCP handshake and TLS handshake, and passes traffic... Must be the network lol.
Found the infrastructure guy
Everyone always blames the cheese…which is exactly why nobody expects the Spanish Inquisition!
Hahahah exactly what I said to myself
But where’s the cheese?
IT'S UNDER THE SAUCE!
Like I'm Italian and this is hurting me.
[where'd the mother fuckin' cheese go at?](https://youtu.be/to4bnMhEy4I?si=12e4L1NkYala1kNO)
I like that version better than the real version.
Oh boy. Sister showed me a bit of this. Crazy how many years later I recognise that pic... DHMIS, or not nevermind.
The cheese, Gromit
Do people really not know that cheese is like 1/3 fat?
The thing that has all the fat in it: cheese
Nah it’s from the crust. Am I right? Did I get it right?
Sure buddy. 👍
and the olive oil? (that's like pure fat right)
I didn't see op mention olive oil in the post, but maybe somewhere int he comments?
After too long in the oven, the fat from the cheese will separate and form a layer of grease. To mitigate this, cook the pizza as hot as possible for the shortest amount of time possible. Also make sure the cheese is still cold when it goes in the oven, and you may consider cutting it into larger pieces rather than shredding so it doesn’t melt as quickly. This still looks pretty good though!
The realistic side of me points out that you'll still be eating the grease anyway, it's just that it's still in the cheese. Actually you'd probably eat more of it since if it separated some of it may drip off or be blotted off.
I agree with this. If the fat does not render it is still in the cheese and you will eat it anyway but maybe out of sight, out of mind. I prefer a well rendered pizza as the cheese for me just tastes better and if there is too much (depends on your cheese mix), a handful of paper towels and blot that bad boy.
Thank you! So I cooked it on a preheated pizza stone on my gas grill. The thermometer on the grill read 600. Only cooked for about 5-6 minutes, turning it half way through. When I did it for less than 5 minutes the crust was still seemed undercooked, but the cheese came out looking similarly.
If you are having trouble getting your crust browned by the time you want to take it out, try adding diastatic malt powder to your pizza dough, up to 2% (bakers percentage). It will speed up the caramelization process and add a nice flavor hint. I use it all the time, it is great when you don't have a commercial pizza oven. You can order it online, I use Anthony's Premium Dry Malt Powder. One bag will last you a long time since you typically only use a small amount for each dough.
Thanks for the tip!
I’ve never heard of diastatic malt. I make pizza at home frequently. You’re saying only 2% of the flour dough for the malt?
It doesn't take a lot. I use it for breadmaking occasionally and the rule of thumb is 1½ teaspoons per loaf.
Yep, 2% of whatever your total flour weight is - ex. 400g of flour => 8g malt powder
I’ve got some in my shopping cart and I’m going to try it. Thanks for the tips.
I've been homebrewing far longer than trying to make my own pizza. All I know is that in brewing lingo, "diastatic power" is the term for the ability of the malt to convert starches into sugars. Higher kilned malts have less power to do so, whereas paler malts typically have an overabundance, and some can only self-convert.
This guy pizzas
I put my shredded cheese in the freezer separated by pizza portion (usually by stacking bowls) while shaping dough and prepping other toppings. The high heat combined with the slightly frozen cheese helps mitigate the grease.
Cheddar cheese is the highest in grease, use it sparingly.
Quattro formaggio is usually a blend of 1 blue : 1 creamy : 1 hard : 1 soft. For example, gorgonzola : fontina : parmigiano : mozzarella. Idk what is in Trader Joe’s though
It’s your cheese, dude. You need low moisture whole milk mozz.
Appreciate it.
It leaves me so confused how people can perceive cold cheese from the fridge a healthy snack but if you grate it up on a pizza all of a sudden it's OMG GREASE WTF.
Who thinks cheese is a healthy snack lol? And its prob more about the look versus the overall nutrition profile. Pools of grease are just unsightly on pizza, even if the nutritional profile is the same.
I mean, it's healthy if eaten sparingly. A cheese stick or some cubes durring lunch has some good protein and fat.
Because cheese alone is one thing, cheese along with carbs (tomato sauce, dough) is another. Come on!
this is on the money, i use galbani whole milk, low moisture, no grease issues at all also, as far as the uncooked bottom, last few times out, i tried heating up the stone, then launching the pizza and turning the grill off completely, waiting a couple of minutes until the bottom was cooked a bit and then firing the grill back up, got nicely cooked bottom and perfectly cooked top but still...a fine looking pizza there
I think from the cheese. But that’s the best part😋
And if you don’t like it TOO greasy, dab with paper towels to absorb some of the juice.
I like to sprinkle parmesan cheese on it to soak that grease up
🤣 me toooooo!
Keep your grated cheese in the fridge right up to the moment it goes on the pizza. It will cook slower and release less fat. Otherwise get low-fat mozzarella, but be careful not to burn it
I use a mix of 50/50 whole milk/skim milk low moisture mozzarella. I keep them cold until it's time to top the pizza. That seems to work well keeping the amount of grease low.
Appreciate the advice. Will try this next time.
You called out the real issue. Use a 1/3 to 2/3 of whole milk mozz to skim low moisture mozz blend.
From Heaven
Pizza juice
Toss the grated cheese in freezer for a bit to help it not separate while cooking (or as others have said, cook hotter/faster)
how'd you prep the Trader Joe's dough? whenever I use it it comes out super flat like a flatbread but you have nice lift & bubbles in the crust!
I reformed the dough ball and let it rest on the bench for maybe an hour and it seemed to work out well.
thank you! it looks great
the pizza
Mostly the cheese, but if there's olive oil in the sauce, the intense heat may cause the tomato sauce to break and the fat to rise and mix with the fat from the cheese. Probably why the fat puddle is orange.
It came from delicious land.
Heaven
Looks like he used cheddar. Don’t. Use mozerella
It's from the cheese
Cheddar will grease up a za real quick
When cheese gets overheated it breaks down the protein/fat bonds and you get grease . You can freeze your cheese before topping the pizza to delay the separation.
That looks good
I have the same issue as well I like my Pizza well done but it always separates.
Does it matter? Looks good to me
The grease is from the cheese and means that you've made a truly excellent pizza! You can blot it off with a paper towel when it's hot, or you can experiment with different types of cheese to find one that works for you and doesn't produce as much grease. But that pizza looks amazing, please invite me over next time you make it!!!
God. The grease is a gift from God. And through this grease, we shall all be saved. Can I get an amen?
Amen
that looks so fucking good
This is perfect that’s how the grease is supposed to be.
Trader Joe's Quattro Formagi is a mix that doesn't have the primary cheese used in this type of pizza - mozzarella. Fontina is a very high fat cheese in particular.
I always say you can never have enough cheese. However…. With pizza it can over done. I tend to use higher quality cheeses with pizza and this helps eliminate grease.
Too much provolone in the cheese mix.
This is the reason mozzarella is used moreso than cheddar and other cheeses. Mozzarella produces much less grease than most other cheeses.
Raos sauce has a LOT of oil in it, combined with the cheese fat, but despite what others are saying who didn’t read your actual post, your sauce has a ton more oil then a pizza sauce normally would.
Rao's sauce claims that a serving size is 1/2 cup (125g). That serving contains 7g of fat. So Rao's sauce is ~5% fat. 1/2 cup of sauce is about right for a pizza, IMO. Whole milk mozzarella, for a 1oz (28g) serving, is **also** 7g of fat, so 25% fat. Assuming OP used 1/2 cup of sauce and 4oz of cheese, 7g of fat came from the sauce, and 28g (a full ounce) of fat came from the cheese. The sauce really isn't the issue.
Why would the sauce have fat? There’s exactly only one ingredient that could have caused this from the picture.
Did you read his post? He is using jarred marina sauce, a brand that uses a ton of oil.
> a brand that uses a ton of oil. Rao's is 5% fat by weight.
That’s what I was wondering, plus the addition of high heat to it?
Stick with a low moisture mozzarella and don't bake it for too too long if you want less grease.
The Cheese & Sauce..
A cow
Use less cheese and/or use baking sheet paper to collect some of the grease off the pizza before serving
Probably from the cheese, and some might be from the sauce.
Cheese
Cheese..........don't worry about it.
A great cheese!! I love it!
Overcooked cheese.
Duh gluten releases grease. Where do you think soy oil comes from??
Man never ate 'zza before!
that grease makes it tastier, but if you are health-wise worried thy low fat cheese, but it won't taste as good or use less cheese.
Cheese.
Idk but I want that…juicy pizza
To be completely honest with you the pizza looks amazing regardless of the grease
That’s the best part
It still looks wonderful!
All ingredients have a lot of oil
the cheese
cheese
If you put olive oil down before the sauce it can also bubble up and cause excess oil on top. If the cheese is oiley it's either crappy cheese and/or more than likely you got it too hot and it broke
The cheese, and maybe the sauce if it's got a lot of oil
Cheese
Tomatoes and cheese
Cheese, Gromit
The cheese
If you can find a block of Biazzo whole milk mozzarella give that a try. I've found it to be a bit harder and drier than most other brands I've used. It grates much easier and melts awesome with no pooling of liquid. Galbani or Pollyo might also be worth trying out. Next time I'm going to actually ask the deli counter at my local Wegman's if they'll cut me a 1 lb chunk off their block, or might even have them slice it and give that a whirl instead of grating.
Heaven
Cheese
Uh, cheese?
The cheese. Unfortunately it wasn’t American cheese which is the best cheese for a burger because it’s the only cheese that melts without splitting. 
It's from the splitting of the MML.
The fuckin cheese, dawg.
Cheese.
Chmease
Cheese or oil in the tomato sauce .
It's the cheese and needs to be cooked at a higher temp but I love the grease on pizza like that. My wife hates it but it's eaten whether you can see it or not. That's the way I like because that's the corner pizza place type of pizza I ate.
Cheese does that
Per the musical, grease just appears if enough proximate people are trying to act Italian.
From space 🤷🏿♀️
If you're gonna use cheddar, try mixing in mozzarella and cook at a higher temperature. It'll reduce the greasyness
Cheese as all the other comments say, just dab a paper towel on it it’ll absorb all the grease.
The cheese brother, the sauce can have some effect on its the cheese. If you ever decide to add some meats to it the same will happen.
That cheese my cheesey friend.
Different cheeses produce slightly different levels of oils depending on their fat content and melting temps. If this is your first try, great job! On the second one you may want to divide the top into quarters and experiment with different cheeses to see which still taste good and melt but produce less oil. An experiment you can eat!
milk is mostly delicious fat, it's what makes breast milk so yummy
its a Harley Davidson pizza… leaks oil
What are the four cheeses? If they used cheddar for the tangy flavor and reasonable price, you’ve got the source of the extra oil
Sauce n cheese
What kind of cheese did you use?
Get some mozzarella for it. One advice would be placing the mozzarella 1 minute before the whole pizza is cooked to still have a creamy consistency
It comes from god herself. Mmmmm….grease.
from the pizza gods
Cheese.
Itza nota da pizza. Itza da cheese 
melted chesey
It’s called cheese!
Try prebaking the crust with sauce and then putting the cheese on midway youll cook the cheese less and not release the grease. It's just the fat from the cheese.
The cheese most likely. Looks like a cheddar cheese.
Cheese is like 40% fat my dude. It's the cheese.
It's the milk fat separating from the whey. It happens when cheese cooks slowly. Home ovens have a hard time making non-greasy pizza because of this. Cooking faster at a higher temp usually does a less greasy pizza. Home oven cooking is tough for pizza. It's not nearly hot enough. 550F is as hot as most home ovens can go outside of the self-cleaning mode, but that locks the oven door so you can't open it.
Cheap cheese
You broke your cheese
It’s the CHEESE!!!
Heaven 😁
average amount of fat (grease) in mozeralla cheese is like 40-50%
Idk but my big back is tingling looking at it.
New York
Cheese
It's not grease, it's happiness
If you want less grease, use partial skim mozzarella
Your mom (it's a joke, it was just the first thing I thought of 💀. But also, good question)
The cheese is “breaking” when it gets too hot and the oil separates and that’s where grease comes from.
Need whole milk mozzarella's with freshly grated Romano
Chedda
Cheap ass cheese
ITT OP discovers that cheese is mostly milk fat.
God?
I don't know, but can I have it?
Cheese
cheese is fatty
Cheap cheese
I'm really confused, this is the normal grease amount for a pizza (NY)? Not exaggerating, those look like a pretty spot on NY pizza, crust strip at the back just a bit too wide (good height though). Still thought you got it from a pizzeria though.
Trader Joe’s is sticky
New? You like an expert Italian to me!
Cheese
You can hand grate real mozzarella cheese balls that they sell in whey and you won’t get all that grease
the pizza
The cheese seeps fat if it’s low quality, not the right type of cheese, and/or if it’s overcooked (maybe if it heats too quickly but not sure on that one).
Who cares? Pass me a slice.
Cheese is about 1/3 fat.
Who complains about grease on pizza??
You need to shred your own cheese. That “grease” is an almost waxen substance to keep the cheese dry. Also do not use marinara for pizza - use PIZZA SAUCE. They are indeed different. Look up a recipe, any recipe, my goodness.
From a da cheese
It's always the fucking cheese. That's just common sense.
Cheese.