TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Messages
- 2,452
- Reaction score
- 911
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- Location
- Northern Michigan by the Pinkie
After over-crisping my crust last night because the stone was too hot, I ordered a nice IR thermometer.
I'm missing the cheese element here. I'm sure this is hotly debated, but are there favorite cheese blends? I used a soft mozzarella (almost fresh), provolone and some Pecarino (like a Parmesan). Didn't quite hit that gooey chew of cheese that I was looking for.
No Wal-Marts near by?I see a few posts for par cooking the crust. Heavy toppings must be a factor. I also felt my almost fresh Mozz cheese added water to the scene. Dryer cheese would be better.
I wish I had access to Poly-O. I used to, but now can't find it.