The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Dave writes:

Dear Albert,
Hi. You're really into pizza. I bet you make a really good one yourself. My wife and I have a wood fired oven in our kitchen,
so we try to make a good pizza.

I've been using a mixture of picante provolone and mozzarella. - sometimes romano, sometimes parmesan.

For a while I liked it.. But it's not quite right. I started that mixture because the mozzarella you get at the
deli counter at supermarket just doesn't
seem at all like what you get in a restaurant.

But, the fresh mozz - well I'm not that big a fan of that either.

I was wondering what you use for cheese? Have you found it difficult to purchase the right quallity or style of mozzarella.

We're from Connecticut. It seems like you are from Connecticut.

Where do you buy your cheese?

Maybe we are neighbors?...

Sincerely,
David

My response:

Hi Dave.

I bet your pizza is incredible.
You have a wood fired poven in you kitchen!
Great!

You are right I do love pizza. And yes, I am from Connecticut. I have lived in Hawaii for the last 20 years.

But I do try make it to Connecticut every year, to visit friends, family and eat pizza.

Not in that order...

I will post your comments at the forum to see if there are any answers for you.

I like Buffalo Mozz. when I can get it. I use whole milk mazzarella also.

I like pecorino, parmesan and provolone also. I use what's available to me.

In Hawaii, you use what you can get.

Thanks for writing Dave

Let's see what other members of the forum have to say...
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