Author Topic: Smoked Scamorza Cheese  (Read 3808 times)

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Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #20 on: August 06, 2013, 03:43:11 PM »
After searching all over town for several weeks, I was thrilled to find some Smoked Scamorza Cheese at Sam's Club of all places. 8 OZ of this cheese is $5.98. I plan to try the toppings recipe on the Antico YouTube video. However, I still will put my SM Tomato Sauce on first, then the cheeses.

TomN

Skip ahead to exactly 2:00 minutes on the video clip to see them make their Margherita pizza.

Skip ahead to exactly 2:45 minutes to see them make their spicy Pizza with Hot Red peppers.

http://www.pizzamaking.com/forum/index.php/topic,25387.msg255887.html#msg255887

(They make 6 pizzas every 2 minutes - got to love that!!!)
« Last Edit: August 06, 2013, 03:57:49 PM by TomN »


Online Chicago Bob

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Re: Smoked Scamorza Cheese
« Reply #21 on: August 06, 2013, 04:47:29 PM »
Tom,
I notice you keep saying "smoked" Scamorza and several posts ago I asked Jeff if he was meaning to say "smoked".  The guy in your video @ 2:00 does not say smoked..
I use the regular Scamorza and really like it....have never seen the smoked before so maybe you got lucky and now have something that tastes even better.  Good luck with your new cheese, I think you will really like it.  :chef:
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #22 on: August 06, 2013, 05:09:09 PM »
Hi Bob,

Go to 1:10 on the video. He shows the pizza being made and he says "Smoked Scamorza".   (It is actually 1:13, but if you don't back up for a few seconds, you will miss what he says)

TomN
« Last Edit: August 06, 2013, 06:09:02 PM by TomN »

Online Chicago Bob

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Re: Smoked Scamorza Cheese
« Reply #23 on: August 06, 2013, 06:50:59 PM »
I think you're going to like it. I had a big eye opener on my Gouda love thread when I tried it smoked. The plain Scamorza has a good salty taste and cooks up as if you had mozz and provo mix.  Good stuff.  :chef:
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #24 on: August 06, 2013, 07:38:28 PM »
Thanks Bob,

I know a Pizzeria in town that uses Smoked Provolone on their pizza instead of Mozzarella Cheese. It really has a great taste too and you would not notice that it is Smoked Provolone unless someone told you. They have been making pizza that way for 20 years.

I am looking forward to the Smoked Scamorza. I am wondering if I should follow Antico's pizza completely. Caputo Flour (instead of my beer dough recipe), Smoked Scamorza cheese first, spreading on some SM tomato sauce, Buffalo Mozzarella, Fresh Basil (which i will have to add at the end in my home oven) and a sprinkle of Pecorino Romano cheese. I have everything but the Caputo flour.

TomN
« Last Edit: August 07, 2013, 06:31:59 PM by TomN »

Online Chicago Bob

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Re: Smoked Scamorza Cheese
« Reply #25 on: August 06, 2013, 07:42:35 PM »
Maybe try the first one like a true Antico pie so that you get a good unadulterated hit of the Sca.  :chef:
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #26 on: August 07, 2013, 01:10:18 AM »
Bob,

My wife was visiting in Nashville, TN and she ate at DeSano Pizza, which is owned by Antico in Atlanta. Since i am trying to make a similar pizza, it thought it would be of interest for people to see their menu.

TomN

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #27 on: August 07, 2013, 01:13:35 AM »
Here is Antico Pizza's Website.

http://www.anticoatl.com/

You can look at the menu and the photos, etc...

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #28 on: August 07, 2013, 01:19:16 AM »
maybe I am reading too fast, but i do not see the word "Smoked Scamorza" in either menu??? I only hear him talk about it on the YouTube clip.

TomN

???

Offline dmcavanagh

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Re: Smoked Scamorza Cheese
« Reply #29 on: August 07, 2013, 01:55:50 AM »
Tom N, your Cappiello cheese is made by a very respected and established cheesemaker in Schenectady, NY, only a short ride from where I live. I didn't know they sold nationally, but I do know they are one of few companies that offer scamorza.
Rest In Peace - November 1, 2014


Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #30 on: August 07, 2013, 02:15:03 AM »
Thanks dmcavanagh,

I appreciate the comments. I hope all the hype in the video was worth the searching and the price of this Scamorza cheese.

TomN

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #31 on: August 11, 2013, 01:22:12 AM »
Using toppings from the Antico Style pizza Youtube clip.

Started with Caputo 00 flour and added some beer from Tuscany, Italy for my usual dough recipe.

The beer:
http://www.pizzamaking.com/forum/index.php/topic,17415.msg271708.html#msg271708

The dough recipe:
http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184


Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #32 on: August 11, 2013, 01:24:07 AM »
Gave the dough a cold rise and it turned out really nice. Press out so very easy too.

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #33 on: August 11, 2013, 01:26:17 AM »
Made sauce from San Marzano Tomatoes. I add some salt and some sugar. I like how the sugar brought out the flavor. IMO

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #34 on: August 11, 2013, 01:28:12 AM »
Used Smoked Scamorza cheese and some fresh mozzarella cheese.

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #35 on: August 11, 2013, 01:32:49 AM »
Since it is my home oven and not a WFO, this thin crust pizza takes 13 - 15 minutes to bake at 425. Therefore, i can not add the Fresh Basil until the last 2 minutes of bake time. This keeps it from burning. When the pizza is taken from the oven, a sprinkle some shaved Pecorino Romano on it.

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #36 on: August 11, 2013, 01:34:30 AM »
The pizza baked very nice and had a really nice taste. Everyone was very happy with it.

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #37 on: August 11, 2013, 01:40:16 AM »
My thoughts:

I like this pizza very much. However, I am not sold on the Smoked Scamorza. I liked it very much and it melted very nicely, but it is not a cheese that i will completely switch over to. Also, I will go lighter on the shaved Pecorino Romano in future pizzas. This cheese has a stronger taste than I realized.

Over all, I will make this pizza again

Online Chicago Bob

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Re: Smoked Scamorza Cheese
« Reply #38 on: August 11, 2013, 09:58:38 AM »
Yes, my regular Scamorza wasn't a "that's it!" moment. But on my Chi-thin pizzas it did give me more of the buttery saltiness I was looking for when comparing todays reg mozz to the mozz we used to get at the pizzeria back in the 70's....I was real impressed with that feature plus it browned real nice like a low moisture mozz. This is all a different type of pizza than you're making, I know...but maybe some time you try just straight up Scamorza Tom?
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Smoked Scamorza Cheese
« Reply #39 on: August 14, 2013, 05:22:57 PM »
In reviewing everything, I realized that I forgot to give the swirl of EVOO before putting the pizza into the oven.

(Deep Sigh)

I will just have to make this pizza again.