Why I Oughta...

I've been a proponent of a low-moisture cheese for pizza making for a number of years.  A special cheese, specifically:  Chellino Scamorza Cheese .  It isn't smoked and is most-similar to the traditional low-moisture Mozzarella that you find at the Jewels or Marianos.  But, I've been experimenting with a different set of cheeses with my Bar Pies.   I took that class with the OG Pizza-online-guy Adam Kuban last year where he talked about his "KuBlend" where he talked about how he blends a couple of cheeses for Bar Pies.  For some recent Bar Pie experiments , I've moved away from the Chellino Scamorza and have begun to trial this 2 parts Whole Milk Mozzarella (low-moisture) and 1 part Fontina.   Fontina has been on my radar for a bit as the folks at Via Napoli in the World Showcase at EPCOT Center use it (see this post from 2017 that shows a few cheeses they use including: Robiola, Parmesan, Provolone and Fontina.) Below are the two products that I've been

This is the first in a series of posts that I'll get to over the coming weeks that place down markers on some terminology for the pizza-curious.  It has, thanks to Steve Dolinksy - a title:  Pizza Parlance .  The first term up in the parlance tag is Frico Edge.  The pizza you see in the photo below is really showing off its Frico Edge.  Or, simply Frico for those pizza nerds.   The guy who gave me "Pizza Parlance" - Steve Dolinsky - describes frico as something that happens.   He writes :  "The cheese darkens as it bakes along the sides, and while it may look like burnt crust, it’s simply a crispy, somewhat charred cheesy edge."   The frico you see below is one that was better in terms of my history of baking these pizzas. I made this Detroit-style pizza on Christmas eve and used a white cheddar (Cabot's Seriously Sharp White Cheddar) laid down and kind of 'packed in' to the blue steel pan to create this Frico edge.   Here's another look at the