Oh.. and don't forget about Zuppardi's in West Haven either
BTW if you look on the Calabro site:http://www.calabrocheese.com/
On the product page is says this:
'Whole Milk, Part Skim Mozzarella
Our Mozzarella is soft and elastic in texture and creamy white in color. It bakes consistently to perfect stringiness and has become a standard not only on the dairy shelves, but in the institutional markets as well. Frank J. Pepe's Pizza of New Haven, where the pizza originated, uses exclusively our Mozzarella.'
Up here in MA, most Whole Foods ( http://www.wholefoods.com/
) markets carry the whole line of calabro cheese.
I have spent a lot of time too watching them make their pies. Seems amazingly simple until you try to do it.. I am slowly putting together a recipe that I will post as soon as I am moderately satisfied; I'm not going to fool myself into believing I will acually get all the way there, but I'd be satisfied with something close
For a few insider tips, check out this article:http://www.pmq.com/hotwheels.shtml
I'd love to trade tips with you, although I'm afraid if I actually come close I may never leave the house.. Pepe's has to be my favorite food and I always feel like a kid again going back there maybe that is part of the magic.