Author Topic: Using provolone  (Read 1629 times)

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Offline barrelli

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Using provolone
« on: December 17, 2006, 02:28:28 PM »
My step-son is coming home for Christmas and I promised him a pizza. He wants to use only provolone as the cheese and to use slices instead of shredding it. I would appreciate any input about wheter this is a good idea.

Thanks,

Lou


Offline Pete-zza

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Re: Using provolone
« Reply #1 on: December 17, 2006, 03:16:44 PM »
Lou,

As you will see from this thread, http://www.pizzamaking.com/forum/index.php/topic,2776.msg23995.html#msg23995, some places, including many in the Pittsburgh, PA area, use only provolone on their pizzas. My experience is that provolone cheeses can come in different flavor profiles, from mild to strong and smoked.

Peter

Offline November

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Re: Using provolone
« Reply #2 on: December 17, 2006, 04:01:22 PM »
Lou,

That's a very interesting request, in that it's very specific.  Does he have a favorite restaurant that he knows prepares their pizza this way?

- red.november

Offline chiguy

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Re: Using provolone
« Reply #3 on: December 17, 2006, 06:12:27 PM »
 I believe the Ledos franchise on the east coast serves a square pizza topped with only provalone. Although i find that thin slices of cheese on top of a pizza can dry out quickly and start to burn.       Chiguy

Offline scott r

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Re: Using provolone
« Reply #4 on: December 18, 2006, 12:43:24 AM »
The most popular pizzeria in Pittsburgh uses 100% provolone, and it is really good.  It is very buttery and tasty.  Unfortunately it is just as hard to find really good provolone as it is to find really good mozzarella.

Beware of aged mozzarellas.  They are too sharp for a pizza.

Offline nepa-pizza-snob

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Re: Using provolone
« Reply #5 on: December 18, 2006, 12:09:07 PM »
I use a pretty heavy ratio of Grande Provolone to Mozz, but never tried a 100% Prov. Pie
Maybe I'll give it a shot


 

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