Author Topic: Sal's in Mamaroneck  (Read 1991 times)

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Offline Rard

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Sal's in Mamaroneck
« on: August 18, 2007, 01:07:13 PM »
Does anyone out there know what kind of cheeses they use at Sal's?
It is buttery and generally awesome.
I have tried many, including Grande, always straight whole milk low moisture.
I would welcome any inside knowledge.


Offline pizza king

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Re: Sal's in Mamaroneck
« Reply #1 on: October 07, 2007, 09:18:55 AM »
Does anyone out there know what kind of cheeses they use at Sal's?
It is buttery and generally awesome.
I have tried many, including Grande, always straight whole milk low moisture.
I would welcome any inside knowledge.

I think they use Grande. I asked and the intimated they used grande whole milk!!.. It there sauce is really the reason why they are the best. You can replicate that and I will open a pizza shop with you.. :)

Offline Rard

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Re: Sal's in Mamaroneck
« Reply #2 on: October 07, 2007, 12:31:02 PM »
Thanks, King.
Grande is definitely the closest I've come.
(and I am working on the sauce, mine's tasty, but not there yet.)
I understand that they use different sauce and dough for the sicilian.
Both pies are without a doubt tops in their class!

Offline pizza king

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  • Location: Boston MA
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Re: Sal's in Mamaroneck
« Reply #3 on: October 07, 2007, 08:26:32 PM »
Thanks, King.
Grande is definitely the closest I've come.
(and I am working on the sauce, mine's tasty, but not there yet.)
I understand that they use different sauce and dough for the sicilian.
Both pies are without a doubt tops in their class!


If you did not know this the pic in my profile is a sal's pizza.. I don't know what they do but i think the exact secret will die with Sal..:)

Offline Rard

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Re: Sal's in Mamaroneck
« Reply #4 on: October 13, 2007, 08:45:36 PM »
Then let's hope he lives forever.
That pic has me longing for a slice or eight. :pizza: