Another Sicilian pie!!

Another crack at at the Sicilian but first time using my Sicilian pan this time , wow what a difference!

Sauce simple San Marzano hand crushed and a can of 6 in 1 ground tomatoes. Pinch of basil ... (more)

Salvatore C.
posted 4 months ago

Domestic vs. imported buffalo mozzarella

Based on everything I've read about Buffalo mozzarella, it seems like the domestic US variety isn't quite as good as the Italian stuff. I've only had Italian and I'm guessing it was almost a week ol... (more)

Nick Harris
posted over 2 years ago

Costco Kirkland Signature Mozzarella

While at Costco today, I picked up a 5lb bag of part skim pre-shredded mozzarella. For $10, it's quite the deal.

Normally, I avoid pre-shredded cheeses like the plague. I don't care for the ad... (more)

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Raj Irukulla admin
posted over 2 years ago

Does fresh cheese make a difference?

Shredding cheese takes additional time and since mozzarella is sold already shredded, I'm not convinced I should be buying fresh cheese and shredding it myself.

What's people's experience with shr... (more)

Jason Shugars
posted over 2 years ago

Practice makes Perfect

Random pics from a pizza night.

Flour: Caputo Red

Enjoy!

SFPizzA ChAmP
posted over 1 year ago

Is it worth the effort to make homemade mozzarella?

Is it worth the effort to make mozzarella from curd? It seems like it could be a fun thing to try. But is the quality going to be better than high quality cheese that you can buy at a store?

Lindsay A.
posted over 2 years ago

Fior di Latte

I live in an awesome place but Seattle doesn't seem to be known for its mozzarella. I had been looking for "Fior di Latte" mozzarella and all of the local cheese mongers try and hand me something dif... (more)

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Tony B.
posted over 1 year ago

Can mozzarella cheese be frozen?

Can mozzarella cheese be frozen? My favorite brand comes in two pound loaves and is far too big to be used in a few days. I'd like to cut it up into smaller pieces and freeze them. Will the cheese... (more)

Adam Thompson
posted over 2 years ago

Cheese Blends

I use a blend of whole milk mozzarella (preferably Grande') but I use Galbani as well. Pecorino Romano and Parmesan reggiano. My ratio is one cup mozzarella, to 1/4 cup Romano to 1/8 cup Parmesan. I... (more)

Patrick R.
posted about 2 years ago

What kind of mozzarella is used on New York style coal-fired pizza?

I'm trying to find the brand or type of mozzarella that is used at pizzerias like Lombardi's, Grimaldi's and Totonno's. Everything I've tried using doesn't have the same melt. Is it a special bran... (more)

Bill Fleischer
posted over 2 years ago

Vantaggio aged whole milk mozzarella

Has anyone tried this cheese yet or know where to get it without going through a distributor? Would love to try it myself.

The cheese is supposed to be right up there and on par with Grande if not... (more)

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Mike K.
posted almost 2 years ago

Another pizza down

Always trying to perfect many aspects when making my homemade pizzas , a slow but forward progression. I made about 5 total finally using 2 pizza stones, I def can notice the difference between not u... (more)

Salvatore C.
posted 5 months ago

Pizza al Taglio!

Hi all,

In talking to one of Nonna's(mother's mother) we were talking about old recipes and pizza came up and I asked her about the pizza she normally used to make me, which was similar to my fath... (more)

Salvatore C.
posted about 2 months ago

Where to buy Mozzarella Curds

Steve M's post in the other thread about making mozzarella (http://www.thepizzabible.com/posts/is-it-worth-the-effort-to-make-homemade-mozzarella), has me itching to make my own mozzarella now.

... (more)

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Raj Irukulla admin
posted over 2 years ago