The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

I have been making good progress on the pizza. I found a premium mozzarella at Costco, where I quite often buy their regular mozzarella. I found that the premium mozzarella cheese was a better texture than the regular, and I thought it tasted better too.

I got some of the hard white wheat flour here at a local flour mill, and it was a high gluten spring wheat flour from the West. Although the flavour was rather bland, the texture was perfect.

I am thinking about experimenting with 20% all purpose flour, and 80%hard white wheat, and very the ratio until I get the right texture and flavour., If you have any suggestions regarding the flour, and cheese, I would appreciate hearing your suggestions.

Last Thursday, and Friday I ate a 12 inch round pizza that I was happy with the crust texture, but crust flavour was not quite as good as expected. But, hey, it was some progress which I am thankful for.

My toppings are not my main concern, as I will continue to use fresh ingredients in season, for both nutritional value, and flavour. I will also vary toppings for experimentation and variety.

I like all food, so toppings for me are easy. Also your book provides a variety of ingredients to choose from, which is helpful. I wish that I had access to fresh clams, as I love seafood, but I don’t know of anywhere close where fresh, saltwater, seafood is available.

Regards,

Wayne


The following was from Wayne, who purchased The Pizza Therapy Pizza Book:
http://legendsofpizza.com/pizzabook
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

You Wayne are now the master.

Here are my comments:

Cheese: I have found buffalo mozzarella at our local Costco a couple of times.

When I can get it, I use it.

If not they usually have whole milk fresh mozzarella...I use that.

However because I live in Hawaii there are times when I have to use regular mozzarella.
Costco sells a big 5 lb bag.

I usually split it up into a number of packages and freeze what I do not use.
Mozzarella will usually freeze very well.

I have never frozen fresh mozzarella, so I am not sure how it would work.

For cheese.

I also like parmesan. I usually add it to all of my pizzas.

I like asagio and percarino cheese as well.

I have also used provolone on pizza with good results.

The flour? I have used all kinds of flour: I really like caputo. It is great but expensive.

I like King Arthur: they make a Sir Lancelot whiich is great for pizza.

I have used General Mills Artisan flour. It used to be called Harvest King but I think they renamed it.

As I said in Hawaii quality ingredients like flour is hard to get and very expensive. So when all else fails, I use All Purpose flour. Sometimes I use and 50/50 All Purpose and Bread flour with good results.

So the type of lour really depends on what taste you like and what you are going for.

I was able to interview a mster baker from General Mills, stay tuned for that when I post it.

I want to encourage you to join the Forum add some comments, and some of your insights.

Or check out my pizza blog and add some comments...

I hope this helps.

pizza all over your kitchen...

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog