Author Topic: Grimaldi's pizzeria's mozzarella  (Read 521 times)

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Offline PizzaAlaJoey

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Grimaldi's pizzeria's mozzarella
« on: January 29, 2014, 07:02:58 AM »
I'm trying to figure out why the mozzarella at Grimaldi's seems to dry yet white. They are a coal fired oven place for one. I saw their cheese stacked and it just looked like fresh mozzarella. I'm thinking perhaps they strain it more or they just have the ovens cook it just right. Either way I noticed the cheese is actually hard when its cooked and sat a little bit. Its salty and delicious.


Offline jsaras

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Re: Grimaldi's pizzeria's mozzarella
« Reply #1 on: February 11, 2014, 10:23:45 PM »
You could try Trader Joe's fresh mozzarella loaf that's "magically pre-sliced".  I http://www.ouichefnetwork.com/oui_chef/2012/04/jim-laheys-no-knead-bread.html
it further into halves or thirds.  The taste isn't exactly the same, but the melt characteristic is.
Things have never been more like today than they are right now.

Offline PizzaAlaJoey

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Re: Grimaldi's pizzeria's mozzarella
« Reply #2 on: February 12, 2014, 12:02:58 AM »
Thanks. That is quite a handsome pizza.

Offline TomN

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Re: Grimaldi's pizzeria's mozzarella
« Reply #3 on: February 12, 2014, 12:44:23 AM »
Thanks for posting the link. I am going to have to try that bread recipe (not as a pizza). It looks fantastic.

TomN

Offline jsaras

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Re: Grimaldi's pizzeria's mozzarella
« Reply #4 on: February 12, 2014, 01:13:45 AM »
The bread recipe posting was accidental.  I'm learning my way around Tapatalk.
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