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Author Topic: Getting pecorino to melt?  (Read 157 times)

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Offline dashawn

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  • Location: NC, USA
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Getting pecorino to melt?
« on: August 17, 2021, 05:00:12 PM »
I'm trying to make a pizza topped with pecorino cheese in the spirit of the original tomato pie at Frank Pepe's in New Haven, but I can't get the cheese to melt nicely. I've attached pics of theirs vs. mine, I think it's obvious which is which. From what I can tell, they sprinkle some powder-grated pecorino on top of a tomato base and then finish with evoo before it goes in the oven. So, what's the secret? Do I need more heat? Do I need special pecorino that is less aged? I'd appreciate any tips, including any guesses on the exact cheese they use.

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