are you considering fresh mozzarella?
I plan on using both a fresh, and loaf cheese, but each will have it's own purpose on different pies? I am going with a wood-fired oven, but I am not claiming to have a true Neapolitan pie. i ti shard to explain, but I'll try.
It will be a Nea'ish, artisan'ish pie, but due to my customer base, I will be required to make a typical American'ish topped pies too.
I got a tough job ahead of me by being able to satisfy a wide assortment of preferences. Where I live, very few people are native to the area, this is a huge vacation spot, and a huge retirement spot for people from all over the country with a heavy percentage being from Illinois, more specifically Chicago. I want a product that they can all enjoy by use of different sauces and toppings, but the same crust throughout the line.
I do not like a Chicago-style pizza at all, I am still upset about the 3 hours I wasted standing outside of Pizzeria Uno 15 years ago to get what they served. it was a an absolute waste of time and money IMO, after my first bite I ordered a salad and had the rest of that thing they called pizza wrapped to go. Yuk! And I had quite a few beers in me after that wait, so everything should have tasted great!
Gino's east? I have had better frozen pizza's, but I got to carve my name in the wall there, Pizzeria Due; I also thought was a very unremarkable pie..
yes I tried Giordanos & Lou Malnatis, and found myself just as happy by getting a Jacks frozen pie and doing some doctoring to get it better for 1/10th the cost.
I love pizza, but the best i have found to date is the places in and around Milwaukee WI, there are only a few real notable places down there, because the majority of the hundreds of pizza shops just sell a great pie. You can get almost any style you like (except for Chicago) and as different as they are from place to place, they are all good.
One of the favorites is a little dump that does a pastry crust, but I like that pie without any cheese whatsoever. Just sauce, onions, anchovies, diced maters, & maybe some shrooms with a light sprinkle of parm on top when it hits my table.
I personally cannot stand cheese that is browned during it's bake, or too much cheese, I like a balanced pizza, all components need to work together.
Now I did have a great place here, but they went belly up because they did not serve the typical American topped pizza, they did artisan only on a thin crust, My fave was a Genoa salami with Gorgonzola and loaf mozz. The didn't even have sausage or pepperoni on their menu so they did not last. I will not make that same mistake.