Tried making a Margherita pizza with my dough. I have the Buffalo Mozzarella and Pecorino Romano, but i could not find Smoked Scamorza Cheese, so I use Mozzarella that I have on hand. (the three main cheese at Antico Pizza, in Atlanta, GA) i will have to purchase it through Amazon.com. (Of course I am aware they are using flour out of Italy and the SM tomatoes. Also, i am not looking to have a discussion about Antico on this thread, save it for the other threads about the place) I had to put my Fresh Basil on the pizza at the end. Without a WFO, I bake my pizza at 425 for 15 minutes, so the basil would not stand the time frame.
Buffalo cheese is very pricey and IMHO, I really didn't get that much significant / noticeable flavor difference by using it?? Perhaps the Smoked Scamorza Cheese is the key factor here.