pizzablogger

In showing me around the kitchen, Joe confirmed that he uses D.O.P. San Marzano tomatoes and does not cook them before putting the crushed tomatoes on the pizza and firing the pizzas in the oven. I inquired whether he was using the Mozzarella di Bufala being made in Vermont or California, to which Joe emphatically responded he is still getting his bufala from Italy. He mentioned he has “tried the Vermont and California stuff, but the longer it sits in that water fresh, the more it soaks up and becomes unusable after a while. We always strain our mozzarella regardless, but the California ones soak up water too fast and does not taste as good as Italian [...]