I looked it up, umami is the way to describe the salty, savory, oily yet delicious flavor the cheese gives off when the acidity of the tomato punches through the fat of the cheese. For some reason, I cannot ever seem to achieve this taste in my ooni oven. I donโt know if itโs cause I have gas, or maybe the ambience of the oven. Thinking of putting my oven door on when I first launch it and turn the flame off, maybe thatโll bring the flavor out a bit more. Another thing, Iโm not using mozzarella. Iโm using a blend of caciocavallo, provolone, and Scamorza.
by Spare-Clue-9315