This site offers terrific advice in recreating a Buffalo Style pizza at home. I've used the enlightened recommendations for a base sauce, dough, and a working methodology. Experimenting with Redpack, Bonta, Saporita Pizza Sauce, Sporita's Super Heavy Tomato Puree, cooking times, and a Bocce dough recipe, I obtained really good results. Better than I ever had previously. But something continued to elude my taste buds. After much investigation, a mix of Armour's Cup & Char Pepperoni and Margherita were added to my favored list of pizza ingredients. That was a good addition. However, something was still missing.
First, accommodating my baking style for a pizza stone and then learning how to use a steel have proven advantageous. However, I'm still bewildered by a missing ingredient.
What is it that brings the unique flavor to Buffalo pizza sauce? Might it be a hard cheese added before the Sorrento Whole Milk Mozzarella? Most use oregano parmesan and basil. What else is missing? Imperial, Bocce, and a few others are examples of this unique flavor. Terrific tomato puree, whole milk mozzarella cheese, and oregano are certainly part of the mix. Could it be Fontinella that is the crowning ingredient? Or is it Fontina Cheese or maybe, something else? Hey Buffalo pizza makers, and past pizza parlor jockeys, what's the answer?