I got a portable insert Brand name backyard oven a couple years ago. I have been making pizza a long time and am diligent about researching ingredients and techniques.
I can source good enough flour, I can get quality tomatoes, but I cannot get good cheese that melts the way I want it to.
This was using the fresh mozz available locally. Belgioso. Other than store brands like Aldi, Walmart, Target, it’s basically all I can get locally. Except…one grocery store sells a buff but I refuse to pay $35/pound for a flavorless melt.
I have access to pretty quality LMWMM. Is this what I should use?
It was actually so disheartening I haven’t really used my oven…But I’m gonna get back on the horse. I have a biga going as I’m typing this.
TY.
by Scoop_9