Quote:
Originally Posted by Mojoe  ...I have a hard time not eating the San Marzano's right out of the can (and I'm not a big fan of uncooked tomatoes) ... |
I have to put some thoughts together on mozzarella. So much depends on what your local store carries -- domestic mozzarella can be really boring. The provolone idea is a good one. Provola, a smoked cheese made in Naples, is similar to provolone, and provola pizza is really big in the real Napoli pizzerias. If you can find imported Italian mozzarella, either Fior di Latte or Mozzarella di Bufala, you will be very impressed.
That aside, Mojoe's comment on the San Marzano's is perfect. We use them for everything -- including a great warm salso with onions, garlic, cayenne, chilli powder, cumin and fresh basil. The tomatoes make all the difference.
James