Quality first!

When you combine science and art, you get great pizza. There are many factors to making a great pizza. You need the proper flour for your intended pizza style, the perfectly balanced tomato that gives you both the right amount of sweetness and acidity, and a cheese that will not steal the intricate and delicate flavors when all three are combined. You cannot and will not make a quality pizza without quality ingredients. Even choosing the right olive oil, salt, and yeast will be a major factor in the flavor profile. To put things into perspective, the dough and tomato sauce are the only two ingredients that the restaurant actually makes for their pizza. The cheese on the other hand, is made by a manufacture. Very few restaurants make their own cheese from scratch. Cheesemaking requires lots of dedicated time and labor. They may stretch their own fresh mozzarella, but outside of this, cheeses are purchased in bulk and the curd that a restaurant uses is made from a cheese manufacture. SIDE NOTE: If you do stretch your own pizza mozzarella, I do have a curd for you! And no, it is not the same curd as a fresh mozzarella curd, so please do not be misled. Choosing the right cheese for your operation is not easy. So here are my tips for the right cheese. Choose a cheese that has a soft, buttery texture, one that you can taste the fresh milk, and is not overpowered by salt. Choose a cheese that melts evenly, reheats well, is aromatic, and has a beautiful stretch. I have been in the pizza industry for over two decades as an owner/operator, as well as, in sales capacities. If you are looking for any advice, I am a message away. Just remember that a great pizza must have all three of it’s main components working in unison. If one component is off, the balance of flavors will be off.

To our mutual success,

Frank Buttadauro

862-505-9280

[email protected]