Cheesy Idea's

[Mojoe]

Caputo flour has made all the difference in the world, 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) but I've tried 3 different brands of fresh mozz and all have been fresh tasting but bland overall. Any recommendations?

[asudavew]

Originally Posted by Mojoe

Caputo flour has made all the difference in the world, 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) but I've tried 3 different brands of fresh mozz and all have been fresh tasting but bland overall. Any recommendations?

Mozzarella is good for melting. So-So for flavoring.

Have you tried mixing in a more flavorful cheese?
I usually blend 2/3's mozzarella with 1/3 muenster. It's a very nice blend. A good muenster is full of flavor, although you might have to try a few different brands before you get a really good one, because some are way better than others.
Provolone, sharp cheddar, and Gouda are also good choices to blend with mozzarella.

Give one of these a try and let me know what you think.

Hope this helps.

Dave

[christo]

I put a little fontina on the pie sometimes.....

[asudavew]

Originally Posted by christo

I put a little fontina on the pie sometimes.....

What's fontina like?

[Mojoe]

Thanks for the input, will have to try both. Also picked up some other ideas on a pizza making site.

[jwnorris]

Originally Posted by asudavew

<snip> Provolone, sharp cheddar, and Gouda are also good choices to blend with mozzarella. <snip>Dave

I also use a Sharp Provolone [sliced] that my local Italian market has.

J W

[james]

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