stuck on pizza
You said you think maybe it's the cheese, but don't elaborate as to what cheese(s) you use, or in what ratio.
when it comes to cheeses I hear that there are a few ways, pure fresh mozzarella, fresh mozz, parmesan and asiago or just a light smattering of parm/asiago. While not a New Yorker, I too take pizza seriously and feel that the first and second are truer to a real New York. I am sure someone will be along to tell us more.:D
i heard 70% mozz and 30% provolone is the right way to do it but asiago doesn't sound too bad either..hmmm?
what do you think is the best tasting ratio of different cheeses?
Well actually here's a technique which works very well for home ovens created (or publicised) by Chef Blumenthal:
Take a thick-base CLEAN heavy cast-iron frying pan and place on a maximum heat for at least 20 minutes to absorb as much heat as possible,
Heat your broiler up on your oven to get it as hot as you can and place a tray underneith that could hold the frying pan and the pizza, and leave about an inch and half, to two inches of free space- if you have one and there's room- but your pizza stone on here too (but give it longer to get to the right temperature)
Make the pizza on something that's light enough to move easily (eg. A plastic chopping board) and line it with cornstarch or flour to lubricate it, which means you can move the pizza without it sticking.
Slide the pizza on the BACK of the hot frying pan (that means your pizza size is limited to the size of the base of the frying pan) and place immediately under the grill.
It will take between 2-4 minutes to cook.
If you have a pizza stone slide on to it for the last 30 seconds of cooking.
Hope this helps.
Pizza cheesesthe cheese different places use, vary as much as the people who make the pizzas do. The US, more than most other countries, is well known for processing almost everything, including cheese. This might mean, that your favorite pizza place, uses a cheese that is more synthetic, than dairy fat.
This clearly won't apply to every pizza place, but from my understanding, the large majority of US pizza, as it does here in Australia. Italians, or at least the places in Italy that make real traditional pizzas, (becoming increasingly rare) use different cheese based on whatever the topping may be.
Provolone, mozzarella, tasty, emmental (swiss), asiagio, taleggio, gruyere all have made appearances on pizzas. I guess if you experiment with both processed and pure cheese, you may find what you're after.
I use a pizza stone at home, heating the stone in the oven (from cold start) to get the base to about 200 degrees C. I just slap the pizza down on that stone, and wait 10 to 15 mins.
I start by putting tomato on the base, little cheese then the other topping, and finally, more cheese (but lightly) to hold it all together when cutting.
Bon journo , Mabey it is not the right cheese and anyway they may have cooked it differently there are all different types of cheeses to go with different sauces a i can not help because i am not as much as a strict pizza chef i just make it really simple toss the dough you know put some cheese sauce yada yada yada. Ciao
Bon journo,This is kinda stupid but i notice it with my pizza , you gotta form the dough how you like it with the cheese because they have to cordinate more than anything else because you do not want all dough and mabye the dough is to thick for the kind you are having at this pizzeria Ciao
I made pizza at a tiny, busy, by-the-slice mom and pop pizzera. It was west coast, not NY style, but we had a lot of ex-New Yorkers as regulars. To me, the balance of cheese to fresh tomatoes or tomato sauce is import to keep in mind. Are you using a tomato sauce? What's in it? Everyday NY pizza (standard Ray's type) tends to have a thin, mildly seasoned sauce and pretty simple cheese, often just mozzarella or mozz and some parm.
Pizza stones and the cast iron skillet make a good crust. At home I crank up my oven to 500 with the cast iron skillet in it (right side up, less spills), then drop the pizza in it. (I keep breaking pizza stones). I stay away from strong flavored cheeses, but I'll use mozzarella with some provolone or fontina. If your quest to duplicate NY pizza makes you weary, you might just try to make a pizza that tastes good to you. Whole milk mozzarella with some parmigiano reggiano sprinkled on top makes a mighty fine pizza.