Hats off to whoever suggested using the whey from mozzarella cheese to augment the water in the pizza dough. I’ve spent the last few years perfecting the meats that top the pizza. Our charcoal smoker gave way to an electric smoker. That led to a commercial stainless steel dough proofing cabinet modified to be a smoker oven. A second proofing cabinet was modified into a vegetable dehydrator.
BTW the water from rehydrating mushrooms used in pizza dough is fantastic! The addition of 6-8 anchovies and an entire head of slow roasted garlic per 96oz can of fresh packed tomatoes (IE:Escalon) adds an unbelievable depth of flavor in the sauce. For the home cook; look for “Amish Paste” tomatoes. In the Southern U.S. they are called “Mom’s Paste.” They look like Roma tomatoes on steroids.
Thank’s for having me,