Author Topic: Smoked Scamorza Cheese  (Read 4929 times)

0 Members and 1 Guest are viewing this topic.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12474
  • Location: Durham,NC
  • Easy peazzy
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • In Memoriam
  • Posts: 1912
  • Location: Glenmont, NY
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12474
  • Location: Durham,NC
  • Easy peazzy
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

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
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.

Offline dmcavanagh

  • In Memoriam
  • Posts: 1912
  • Location: Glenmont, NY
Re: Smoked Scamorza Cheese
« Reply #40 on: August 14, 2013, 05:51:37 PM »
Since it is my home oven and not a WFO, this thin crust pizza takes 13 - 15 minutes to bake at 425.   

Tom, why are you baking at that temp, turn that oven as high as it will go, 500-550 would do much better, 6-8 minute cook time on that pie!
Rest In Peace - November 1, 2014

Offline TomN

  • Supporting Member
  • *
  • Posts: 1676
  • Age: 56
  • Location: Seattle, WA
Re: Smoked Scamorza Cheese
« Reply #41 on: August 14, 2013, 06:39:39 PM »
Hi dmcavanagh,

I just have never tried it that high before, since 425 degrees on a pizza screen for 15 minutes, has always worked so well. I will have to give it a try and see how hot I can get my oven.

Also, I recently purchased a pizza Stone and must use it sometime soon. Maybe this is a good time to see how hot my oven can get.

TomN
PS
anyone know how long you usually preheat your Pizza Stone??


 

pizzapan