I'm trying to make my own pizza (New York style and possibly North Boston) and could use some help tracking down quality ingredients:
- Pepperoni
- Mozzarella - looking for soft mozz like Grimaldi's in Brooklyn as well as salty, tangy mozzarella for the N. Boston style
- Flour for pizza dough in 5-10 lb. bags (I want to use Pendleton Flour Mills' "Power" but can only find it in 42-lb bags)
Who has the good stuff, that you would get on your favorite East coast pizzas? I don't want artisanal varieties (i.e. Salumi), just excellent pizza joint fare.
Many thanks!
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