That is great looking pie !! . can you tell me about your mozzarella procedure , and what did you use for your tomato sauce . one more question ,is that a wood cooked pizza, or a high heat regular oven pizza ?
Thanks thezaman, the sauce I'm using is posted here http://www.pizzamaking.com/forum/index.php/topic,8988.msg77754.html#msg77754
as for the oven, it's custom made and I have pictures of it posted on this thread http://www.pizzamaking.com/forum/index.php/topic,8363.msg73300.html#msg73300
Your cheese looks great - I have been making my own mozz from unhomogenized cows milk for a while - if you could post up your formula so I could see how much rennet/acid/culture you used and the method it would be fantastic - one part I always seem to have problems in is seperating the curd from the whey once the rennet has done its job - it always seems to be very messy and I'm not sure the best way to go about it.
Following is mozzarella procedure, I probably tried all sorts of milk and only found that raw milk is the one that works. One type I didn't try to be precise and that's pasteurized non-homogenized milk which seems to work with you. Notice that when using raw milk, you don't have a consistent fat content. The fat contributes greatly to the flavor of the cheese. Some say that if the milk is low on fat, it can be substituted by heavy cream but I haven't tried that yet.
This is a little modified procedure from the one I started with at cheesemaking.com
For 1 gallon raw milk (US) = 3.78g
Use chlorine-free water
1- Pasteurization: Heat milk at 145 F for 30 minutes then put in the fridge until it comes down to 90 F.
2- Prepare Ingredients: Dissolve (1/4) rennet tablet in (1/4 cup) cool water and stir well. Dissolve (1 1/2 tsp) citric acid with (1 cup) cool water and stir well.
3- Acidifying: Pour citric acid solution slowly into milk when at 90 F while stirring.
4- Renneting: Pour rennet solution into milk and slowly stir for no more than 1 minute.
5- Curd formation: Leave covered for 6-10 minutes. Here you can start checking at the 5th minute by poking the curds with a sharp knife and check how clear is the whey.
6- Cutting: Cut the curds to hazel-nut sized pieces.
7- Firming: Move the curds around gently while heating to 105 F. Turn off the heat and keep moving for 2-5 minutes, this controls the firmness of the cheese. As you stir, chop the bigger chunks with a knife and try to make a more uniform size.
8- Separating the curds, this is what you want : Use a colander placed in the kitchen sink and if you want the whey, use Butter Muslin on top of the colander http://www.cheeseforum.org/Making/Cheesecloths.htm
9- I use the microwave method: you basically heat the cheese for 30 seconds, knead a little, drain the whey and repeat until the whey is minimum and the cheese is hot and easily stretched but note that before the last heating turn, I apply the cheese salt as I knead. Finally, I like to form the cheese in loaf shape by wrapping is around itself, it makes a nice texture when you cut through. Put in iced water for 10 minutes then wrap in plastic and into the fridge.
This is one from my earlier attempts http://www.pizzamaking.com/forum/index.php/topic,8233.msg72628.html#msg72628