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Found 4 results

  1. Today I did a test run using my apple smoked mozzarella and picked up some good meats from the Italian centre store. Very happy with the result. I will be making my own pizza from now on. What I did different this time I put mozzarella on first then the sauce then the meat and then more mozzarella on top. They were baked for 8 minutes at 550 F. The smoked mozzarella took the pizza to new whole new level. The dough was Napolenta Pizza Dough. Recipe for dough and sauce from American Pie by Peter Reinhart.
  2. Thought I'd share my thoughts and experiences of experimenting with pizza cheeses since 1987 via this very short video. In summary, I've found that a blend of hard and soft cheeses make the best pizzas. http://youtu.be/gQ9hWIvSNMI
  3. A Pizza Duo with Homemade Mozzarella I made another batch of my homemade mozzarella (http://www.kamadoguru.com/topic/22172-homemade-mozzarella-cheese/?p=292920) to see how it would be on pizzas. The first batch was eaten all too fast and never made it to pizza. I increased the salt in this mozzarella batch and I believe it brought out a bit more flavor. The cheese had a nice softness to its texture. Decided on a pizza duo for the “test”. A classic margherita with some of the homemade pizza sauce for dipping and a kick it up bacon, mushroom and spinach pizza. Cooked them in Big Joe at 550 degrees. Gotta say they were good. The mixed topping using a whole pound of bacon layered under and on top the cheese was over the top. The Pizza Margherita The Bacon, Mushroom, Spinach
  4. Homemade Mozzarella Cheese Heading into this Fourth of July I was at Costco and they had evidently overstocked on many pallets of whole milk and were selling it at 97 cents a gallon. Two gallons turned into homemade New Orleans cream cheese ice cream for the 4th which I separately posted about last weekend. Cycling back tonight, I made the fresh mozzarella, as last weekend and this week was just too busy even to do this simple and reasonably quick project. It literally takes longer to wash up than to make the mozzarella. One gallon of milk made just less than 1 pound of cheese. The result tastes really good. It does need the salt in the recipes for best flavor. Given the price of generic fresh mozzarella, homemade is definitely advantageous even at non-sale milk prices. Recipes & Techniques can be found in these links: http://www.agardenforthehouse.com/2012/03/homemade-mozzarella-in-30-minutes/ http://thepioneerwoman.com/cooking/2012/07/making-fresh-mozzarella/ I hope this gives you some cooking ideas beyond just good 'Q'. This would be a great project with the kids.
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