Polly O vs.Belgioioso shootout

[JConk007]

I have been using the fresh Belgioioso Mozz. and Like the tatse and the way it handles the Heat. Many members say they prefer the polly O so I did a side by side comparison same everything different cheese. 110 seconds apart. 20 sec to get on peel and in the oven.
I made 18 pizzas and only took 4 pics! little busy. Had 10 people/testers and 6 kids who dont know much about cheese. I did not tell them which  was which and only I knew. I  asked to pick the favorite
And the Winner  Was
Belgioioso! by a long shot 6-2 so it remains Jersey freinds favorite
The melt, mouth feel, and taste were all factors.
They do look similar care to wager which is which?
ps I also prefer the BelG for the value $3.99 1 lb. at RD ($7.99 shoprite) it really is hard to beat.
next up  tues. night event Calabro vs. Polly O  Fiore Di Latte
 John
Happy Fathers Day to all Daddies !! I get to go ride for most of the day!

[Jackie Tran]

I say the pie on the left is Bel-joy-oh-so and the one on the right is Polly-0.   Are you sure you didn't accidentally switch them in your mind by accident?   

Not sure what you guys are getting in NJ, but the belgioso logs in costco look just like your pic.  It's okay if eaten hot, but as soon as it begins to cool, it turns into rubber for me.  

Enjoy it John.

Chau

[johnnytuinals]

Jconk I thought you were a grande type of a guy lol......JT

[JConk007]

JT- Yes Grande is good but not in the WFO just cant take the heat.

Chau, I am sorry to say the one on the right is the Bel Joy! and Yes, we were eating them hot, but I do not get a rubbery complex you are speaking of. Yes comes off in blob when cool but all cheese will do that right? the polly O had a Tinny? flavor
 I am sure what you make with the with the PO gold curd is superior to the Polly Log.
BTW still waiting for that video 
Thanks
john

[chickenparm]

Here are 2 NY style pies(14 inch) made with 2 types of Bel-G cheese.Top One is the "Pearls" cut,and lower one is a complete ball I shredded as best I could,despite it being so soft.

Have you ever tried the Pearls?

[JConk007]

Bill ,
Never tried the pearls I shred balls by hand and drain on P Towel to remove excess water. your pies look good! home oven right? I notice some browning on the edges, whats the temp? and cook time?  and when did you say you were building the WFO? 
John

[chickenparm]

Thanks John!

I wish my pies were like the rest of yours,but thats the next step to NP style for me.
I still have a long ways to go.

Heres another side shot of the last pie.I believe I cooked it about 7 minutes on the stone.Its very well done,the way I like it.Crispy yet still easily foldable slices.

I could be wrong about the time,It felt much shorter than that,but I was not paying too much attention to the clock then.

The temps on the stone hit 600-610 degrees F when I launched the pies above and the one shown here.

I'm really liking the fresh mozz cheese approach.I liked using the pearls because they were already cut into small pearls and easily spread on the pie.I used all the cheese,since its more NY ish to have cheese everywhere.

Sadly,There wont be a WFO in my future any time soon.I'm going to have to wait until I buy the house I want to settle down in.Right now,the house I live in,its not ideal for a WFO and is not where I want to stay a very long time.

Sure would be fun to learn to make NP pies in them incredible ovens you all have.

 

[Jackie Tran]

I am sure what you make with the with the PO gold curd is superior to the Polly Log.
BTW still waiting for that video 
Thanks
john

John, my wife just uploaded the video for me. 

http://www.pizzamaking.com/forum/index.php/topic,14423.msg143937.html#msg143937

Chau