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NY Pizza: Low Moisture, Part Skim Mozzerella

post #1 of 5
Thread Starter 
Low Moisture, part skim, no flavor.

At all. Zero taste.

Does anyone know a good recipe to mix inexpensive supermarket cheeses to create a good, aged mozzerella flavor?

I buy said cheese because it is inexpensive (I've seen imported Parmesan at $22.99 per pound where I live) and I can occasionally get Kraft Low Moisture Part Skim Mozzerella for around 3 bucks a pound.

I have been trying to replicate NY style pizza in my kitchen with homemade sauce, homemade dough, and storebought cheese for over a year now.
My sauce is delicious, and so is my crust. I have read that it is impossible to make NY pizza (or bagels) because of the mineral makeup of the water. This sounds familiar to beer brewers.

I know all about the taste of fresh NY pizza as well as bagels, but I'm still going to call BS. I am convinced that the secret is not in the dough. I've made excellent dough where I live using tap water.

The real secret must be in the cheese!

I visited my folks in NY this past Christmas and had the oppurtunity to sample many Long Island pizzerias. Nothing complex about their cheese, just straight up Mozzerella. And it tastes so good! But it is nothing like storebought Mozzerella around here (the package says it's from California). Is it a supermarket thing? A regional thing?

I don't get it. Is there a ratio of non gourmet Mozzerella/Provolone/Parmesan/Romano etc. that I can mix to replicate this wonderful taste that I miss?
post #2 of 5
Isn't "aged mozzarella" an oxymoron?
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 5
I dont think its the cheese.

Ive used normal whole milk polly-o and it taste the same as like all the pizza places in NY ive been too. Its defintily the crust and the sauce.

Im not saying yours isnt tasty but it might be missing that special something.

Call up a pizza place on LI or NYC and ask them what kidna cheese they use. most places will tell you.
post #4 of 5
Scamorza. I think its the right spelling. Pretty much is mozzarella thats
been aged. Comes Smoked or Unsmoked. Used to braise Radicchio and
serve it warm with a melted piece of Scamorza melted over the top. Great dish. Not the prettiest in the world but truly some great flavors. For Pizzas don't discard the idea of using a blend of aged white cheddar and Mozzarella. There is not really any good substitute for good cheese though. I always spend the money to top pizzas with Grana Padana or Regianno.
post #5 of 5
I hang out on Pizzamaking.com on occasion. In their New York style pizza forum, the talk there is that many popular NY pizza places use Grande Mozzarella made in Brownsville, WI. I have yet to get my hands on the whole milk, which many feel is fantastic. There are of course naysayers.

You can order it here. It is not cheap.

Vern's Cheese Online

Check out the Pizza Making Forum - Index
website if you want to read literally dozens of discussions about various pizza cheeses. They have a forum dedicated to ingredients and how to get them. They are quite serious about their pizza making over there. I was quite successful this last winter making various kinds of pizzas after finding that website.

Good luck. I love pizza.


Musky time draws nigh.
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