John (dellavecchia), your logic is very sound indeed. Scamoza is more expensive than mozz, so it does stand to make sense that they would use less of it than the less expensive standard mozz because the bottom-line at most pizza places, well all pizza places is the profits. I think I'm going to follow your suggestion of using 15% then equal parts of part-skim and whole mozz.
Even tho it's similar to mozz and maybe even a variation of mozz I'd have to say from reading it does have a different flavor and texture, so that's probably why some places use it. Some say it's a cross between mozz and provolone taste wise. Well if that's the case why not just blend in some provolone? I'm experimenting with that but I want to experience the texture of the scamoza chese, so I'll get some tomorrow. Italian store is closed Wednesday so tomorrow will be the day I buy some when they are open.
I think you have a good suggestion of making a pizza with all scamorza to see how it is then go from there. I'll give that a go and report back on the results.
Peter, I like smoked cheeses occasionally but on pizza never had it but doesn't sound right so I'm with you on that but fortunately scamorza comes in both smoked and non-smoked varieties. I'll get the non-smoked variety. Oh yes, that's where I read about the scamorza, it was the Home Run Inn discussion. Forgot that was it until you mentioned just now.
As far as Sbarro goes, in the US they used to use whole milk mozz but they stopped and use something called "pizza cheese", a blend of cheeses. But in the Philippines the Sbarro there has more liberty to customize as they like and they don't use the "pizza cheese" blend but use whole milk mozz. One of our members here confirmed this with me. He told me so. I think that's why the photos of the Sbarro pizza in the PI (Philippine Islands) looks like whole milk mozz. Also the member confirmed with me that they don't use the standard sauce that Sbarro uses but he makes his own for the Sbarro pizzas. I actually love the Sbarro sauce, something about it is just so good in my opinion. I like the pizza cheese blend due to the weird texture and taste. It's not a gooey mess like others but then again a gooey mess has it's place. Back to the sauce, I'd love to clone it but so far no go. I have purchased the sauce from Sbarro, I'm in good with the local Sbarro's so I can buy it but it would be cheaper to just make my own if I could. I'm working on it but so far not really quite right.
