Just watching this again....
some questions for you Di Fara heads.. Pete i hope you're reading this....
1) What's with the cheese? I just ordered a 1 pound block of grande whole milk from pennmac and i was going to have a local deli slice it, but it looks like he is grating it? Is there any difference in consistency from grating vs just throwing down a bunch of slices?
2) He puts the sauce on first, then grates the cheese over it. I usually put slices all over the dough, then put sauce on top of that. Any real differences from doing it either of these 2 ways?
3) I'm wondering about the oil. When he makes the pie he puts a ton of oil all over it.. then at the end when he's boxing up the guys pie he drips even more on there. Is there anything that would prevent me from doing that here with my home oven? The heat of that gas oven doesnt cook different with all that oil or anything does it?
Thanks.. just trying to really nail this di fara thing. I have all the same toppings he uses coming my way soon, except for that fior di latte grande bucket or whatever its called.