I've been reading a lot about the new pizza joints serving their own take on Neapolitan and Roman dough but for me the defining quality of a pizza should be the cheese. Unfortunately, I haven't heard any sites address it specifically, instead going on about the potato in Veloce's dough or Co.'s sourdough roots
I'm easy on the base, whatever works, but I love margheritas so if I had to rank a pizza it would be on:
(a distant) 2. Base
(an ever more remote) 3. Tomato sauce
4. Err, that's it!
So do any of the new (or old) places use real buffalo mozzarella from their own farm or shipped fresh from Italy? I know DiFara's is heavy on the Parmesan but does anyone have any more info?
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