Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Restaurants & Bars

Ontario (inc. Toronto) Pizza

ISO mozzarella for pizza making


Restaurants & Bars 3

ISO mozzarella for pizza making

llizard | Aug 8, 2004 10:13 AM

(I apologize in advance for the longwindedness of this request)

We have been making our own pizza for some time now. We are pretty happy with it except for one aspect: the mozzarella. We've tried using various higher fat mozzarellas - shopping in supermarkets, Italian stores, cheese stores. None of the cheeses we've tried have really been right. We've tried grating and slicing thinly - thinking that that might solve the problem. But the cheese never gets the proper soft stringy texture. We pull the pizza out of the oven just as the cheese is starting to bubble.

Perhaps it's considered gauche but we'd like to get the same kind of mozzarella that is used at pizza joints. Any time we've had pizza at a restaurant, the cheese is always good (or we think so). Their pizzas are not necessarily better than our homemade pizza though and if we only had their cheese, our pizza would be far superior. Obviously the cost of pizzajoint mozzarella is kept at a minimum in order to ensure maximum profit for the pizzajoint owner. We would also like to pay less rather than more as long as quality doesn't suffer....

So?? Any ideas? What and where exactly in the Toronto area should we be looking? It would be ideal if it were within bicycling distance to Kensington Market.

(I really hope that it isn't a temperature thing because we can't get our oven up to as high a heat as a pizza joint oven! Just in case it's a technique problem, I have added a link to our pizza recipe)


Want to stay up to date with this post?

Recommended From Chowhound