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  • #61 by Chicago Bob on 12 Oct 2019
  • Kenji.... ::)
  • #62 by thunder on 13 Oct 2019
  • You'd take Kenji's word (a guy who has ripped off info from the forum for pizza and other sources for food science) over the guy who makes the pizza daily?  ::)

    I can promise you, it's fresh. But this style of fresh mozzarella is only available for food service - you can't find it at your grocer.

    Well, I am learning. :)  I didn't accept what either said to be honest.  I'd love to try both the mozzarella and the pepperoni.  I know Hormel Rosa Grande Pepperoni's do not ooze olive oil.  So, if he's unreliable on that why should I assume the rest?  INGREDIENTS: BHA, BHT with Citric Acid Added to Help Protect Flavor Ingredients: Pork, Beef, Salt, Contains 2% or less of Water, Dextrose, Spices, Lactic Acid Starter Culture, Sodium Ascorbate, Oleoresin of Paprika, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid. In Collagen Casing. https://www.hormelfoodservice.com/products/hormel-rosa-grande-sliced-pepperoni-8-slices-oz-2-12-5-lb/
  • #63 by hotsawce on 13 Oct 2019
  • Yup. He's now bringing his condescending writing to the NY Times. Both his book and his column should be titled "How to make your kitchen a mess while creating mediocre food" instead of "food-lab." I swear, basic restaurant techniques executed well have given me better food than any of his "hacks" or tricks.

    Anyway, The PSP pizza is a typical NY dough that is proofed, pressed, proofed, layered with sliced fresh-loaf mozzarella, the signature sauce, rosa grande, and a dusting of pecorino. 525 to 550 until done. Sometimes the pie hits the stone to crisp up.

    The big thing with this pie is the ratios of the dough/sauce/cheese but the sauce is the biggest component.

    Kenji.... ::)
  • #64 by TXCraig1 on 13 Oct 2019
  • I viewed "fresh" in this case much as when he or any restaurant says their sauce or dough is "home made." 

    For mozz, the distinction is fresh vs. aged/low moisture rather than fresh/homemade vs. purchased.
  • #65 by thunder on 13 Oct 2019
  • For mozz, the distinction is fresh vs. aged/low moisture rather than fresh/homemade vs. purchased.

    Yes.  However, I meant that "the legitimacy of his claim" that he uses fresh mozzarella was possibly as dubious as to his claim that olive oil oozes out of his pepperoni.  I found it funny the fast and loose way we all speak sometimes.  That's all guys.  No big deal.  I am going to give it a try with fresh mozzarella once I find a better pepperoni.  The best I have found locally is Margherita pepperoni.  It's good but it doesn't crisp up as I would prefer.
  • #66 by TXCraig1 on 14 Oct 2019
  • I'm 99.9% certain it's fresh. I've never seen anything that makes me think it's not.
  • #67 by Chi_Guy on 21 May 2020
  • For those whoíve made a Prince Street clone, how are you slicing the fresh mozzarella log?  Iím assuming Price Street uses a deli slicer to get uniform slices.  But itís hard to slice fresh mozzarella that thin at home without mangling it.
  • #68 by Chi_Guy on 04 Jun 2020
  • For those whoíve made a Prince Street clone, how are you slicing the fresh mozzarella log?  Iím assuming Price Street uses a deli slicer to get uniform slices.  But itís hard to slice fresh mozzarella that thin at home without mangling it.

    UPDATE.  I found the solution to getting to getting the cheese like Prince Street:  https://www.amazon.com/dp/B000HM62Y4/?tag=pmak-20

    This wire slicer helped me to slice a fresh mozzarella log thin and evenly, and achieve the same kind of cheese melt as PSP.  I made the sauce using Tomato Magic and the consistency was on point, even though the taste wasn't quite the same.  This indicates to me that they are likely using a Stanislaus canned tomato product. 
  • #69 by pvura on 14 Jul 2021
  • UPDATE.  I found the solution to getting to getting the cheese like Prince Street:  https://www.amazon.com/dp/B000HM62Y4/?tag=pmak-20

    This wire slicer helped me to slice a fresh mozzarella log thin and evenly, and achieve the same kind of cheese melt as PSP.  I made the sauce using Tomato Magic and the consistency was on point, even though the taste wasn't quite the same.  This indicates to me that they are likely using a Stanislaus canned tomato product.

    Yes, Alta Cucina.
    However, I feel as though they use some other liquid as a base for the sauce (maybe broth or pepperoncini brine or plain old water) because when they first add it to the pot, the sauce seems extremely liquidy, almost like water. It thickens up as they cook it. However, I could be wrong about that.
  • #70 by hotsawce on 16 Jul 2021
  • I can promise you they use neither. Ever open a can of Altas? Thin packing liquid (tomato juice...not puree.) There's more than just Altas in there....and something to thin it out... hint: the liquid used doesn't have to be purchased.

    Yes, Alta Cucina.
    However, I feel as though they use some other liquid as a base for the sauce (maybe broth or pepperoncini brine or plain old water) because when they first add it to the pot, the sauce seems extremely liquidy, almost like water. It thickens up as they cook it. However, I could be wrong about that.
  • #71 by pvura on 17 Jul 2021
  • I can promise you they use neither. Ever open a can of Altas? Thin packing liquid (tomato juice...not puree.) There's more than just Altas in there....and something to thin it out... hint: the liquid used doesn't have to be purchased.

    I've only used Alta Cucinas once before but don't remember them being nearly as watery as the prince street sauce before it's cooked. IDK maybe i'm just failing to recall properly?
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