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Smoked cheese is hard to find, so I once thought of replacing it with crispy crumbs - why not just add a decoration and sprinkle something on it instead of sprinkling it? Later, when I thought about tomato sauce and thyme, maybe cheese would be a better match. Finally, at the last moment, I secretly dug out the unsealed package of mozzarella from the refrigerator, grabbed a small amount, and sprinkled it on the surface. Forget about the pine puffs, that rich milky aroma. Although mozzarella lies down completely after baking and adheres to the dough, and is not as sharp-edged as Teacher Meng's smoked cheese, at least there are some similarities between cheeses. The puffed up dough looks round and chubby when topped with mozzarella, which is really interesting. Is it because the final fermentation took a little longer to grow such a big head?
