Ryan, thank you for the thoughtful answers to my post.
I am not comfortable revealing many details of this place through riddles, but for fun Iíll give a couple hints:
Hint 1. If I have a map of the United States in my hand, and I turn the map 180 degrees to the side, the geographic region of this pizza restaurant would now be located in the SE quadrant of the map.
Hint 2. The restaurant is named after a person, and this common name is also the name of a minor, secondary Disney character from the old Mickey/Minnie/Donald Duck/Pluto cartoons.
Thatís all. If you figure it out, great. But donít try to play guessing game because I refuse to confirm or deny! ;-) Now I AM being cryptic & mysterious. lol
No, I didnít find any Grande packaging in the bin. I thought it was Grande because the amazing flavor of their pizza is a bit cheddary, to my palate, and I read a post from someone on the board saying Grande Mozz had a ďcheddaryĒ flavor. Also, Iíve been eating pizza from this restaurant since I was a child in the 1980s and itís always had the same distinctive, strong flavor, so I knew it had to be a cheese that had been around for many years. Grande has such a solid, entrenched reputation with pizzerias, I just got the idea in my head that it was probably Grande that they use. But itís not. And itís definitely not a prepackaged blend, because they brag on their menu about ďgrating our own cheese daily.Ē
What I know is: there is ZERO romano in it, although a cashier at the restaurant once told me ďOh, itís just a blend of romano & mozzarella.Ē There is no romano in their cheese. Thereís something sublime and incredible, but it tastes nothing like romano.
The Grande arrived on schedule and it does seem a bit more salty than other mozzarellas out there, giving it a bit more flavor, but it was not mind-blowing, and it did not have the strong, characteristic flavor of the cheese from my pizzeria. Iím honestly thinking it *could* possibly be some type of white cheddar they use, like Norma does.
I really wish I could buy a pizza and send a slice out to several really knowledgeable people on the forum, but that would be prohibitively expensive to keep it cool.
Actually, Verns did not do anything to keep my Grande loaf cool because itís wintertime.....and it was just fine. I wonder, if I sent a slice of pizza to someone through the mail without a cooler or any type of ice packÖ.do you think it would be okay after 2-3 days of transit? In wintertime? I would really love some feedback about this pizza, Iíd be happy to send a slice to the most knowledgeable people on the forum to try and give feedback onÖ
About the dough, Ryan, I used my manual pasta maker tonight to roll the dough out really thin, flour it, fold it and roll it again. My crust did not look like those layers in my pictures above, it was more like the crackery, hollow, layered crust that you linked to a picture of. So the special laminated crust from my pizzeria remains elusive. I probably floured and folded 10+ times. Oh well, maybe next time Iíll try it with little to no flour between the layers and see if that helps.
Thank you again, for all your feedback. You really do know a lot about pizza making.
You want some Grande cheese over there in Ohio? HereÖCATCH!