Quote:
Originally Posted by Ram27
that looks good
i've always had the opposite problem - the crust is the worst part.
i used to work at papa john's and the cheese would be little crumbles of mozzarella. super good. i have no idea if it's possible to buy that as a consumer, but it'd be better than the lame grocery store grated stuff
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Thank you! What I do for the crust is more intuitive than recipe based, because I don't use one. Trial and effort for a few years has yielded an acceptable proportion of water/yeast/oil/sugar/salt/flour (I used King Arthur bread flour) for a sticky (but pliable) dough. The overnight fridge proofing definitely works well. I look forward to having a mixer with dough hook in the future.
Apparently they get their cheese from a company called Leprino's:
https://www.google.com/amp/s/www.for...apa-johns/amp/
I hear that my region is producing some amazing cheeses so I just gotta get out there