Real nice Pete...looks tasty!
Please, what do you mean by "salted mix....." ?
Once I mix all the cheeses together, Bob, I merely add additional salt to it. Norma pointed out the dough itself wasn't all that salty but historically, the pizza altogether has been so the salt has to be included somewhere. The characteristic Papa Dino's salty twang that occurs on the tongue when the cheese and pepperoni are taken in the same bite is what pretty much confirmed this for me, especially with that last clone I made.
Looking forward to the day I can taste a slice of the old Papa Dino's pizza. Thanks for thinking of me.
You bet, Norma!!! I'm all stocked up on mozzarella, white Colby longhorn, and Swiss so let the next round of experiments begin... LOL
I've used mozzarella and Colby together before but not with Swiss.