Pizza Today - February 2024 - 51

*
Milk fat percentage: do you
want whole milk, part skim or a blend? I
am a big believer in whole milk mozzarella.
That grease drip that comes off your
folded slice? Pure goodness. However, if
you're looking for a cheese that gives a
good pull (think Insta worthy), part skim
will be more your jam.
*
Pre-shredded or blocks: Preshredded
is obviously easier and very
consistent. The downside is that a lot of
brands add an anti-caking agent to them
which gives the cheese a grittier texture.
They are also usually more expensive than
block cheese but that also is determined by
your labor costs. If you buy the blocks you
can either shred it or slice it. Slicing has
the advantage of being very consistent for
portioning.
*
Mozzarella or blend: Mozzarella
is the most common cheese on pizza but
obviously different styles have different
cheeses. Certain brands are coming out
with mozzarella blends (cheddar, provolone,
etc.).
Once you've decided on your dough,
sauce and cheese, it's time to consider any
additional toppings. When and how you
put on toppings can change the way a
pizza tastes and feels in your mouth. If you
put cheese on top of the sauce it will taste
different than if you put it on the bottom.
If you pinch on fresh sausage rather than
add on sliced links it will interact with the
other toppings differently. Certain things
should always go on before the bake: raw
meats, certain veggies and cheeses. While
others should go on after: Arugula, cured
meats, finishing cheeses and oils.
The type of oven should also be a
consideration when building your ideal
pie. Whether you use gas, electric, wood
or coal, the choice will affect the structure,
texture and flavor of your pizza. Each
type and brand bakes differently so it is
a personal choice. You can manipulate it
with certain things like what bench flour
you use, the temperature you bake at (hot
and fast or low and slow), whether or not
you use a screen and how long your dough
has been out.
As you can see, creating your perfect
pizza really comes down to time and temperature,
picking the right flour, tomatoes
and cheese as well as toppings. There are
a few other things that I live by when
making a pizza, or really any dish for that
matter. Never underestimate the value of
a really good olive oil. Don't forget to salt
and as I tell my Little Slices, salt in stages.
Really, the bottom line is, stay true to
your pizza and dough but take the necessary
steps to make it properly fermented,
structurally sound and acceptably topped.
Most importantly, never stop learning and
trying to improve your craft.
AUDREY KELLY owns Audrey Jane's
Pizza Garage in Boulder, Colorado.
FEBRUARY 2024 / PIZZATODAY.COM / 51

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Pizza Today - February 2024

Table of Contents for the Digital Edition of Pizza Today - February 2024

Pizza Today - February 2024 - CT1
Pizza Today - February 2024 - CT2
Pizza Today - February 2024 - Cover1
Pizza Today - February 2024 - Cover2
Pizza Today - February 2024 - 3
Pizza Today - February 2024 - 4
Pizza Today - February 2024 - 5
Pizza Today - February 2024 - 6
Pizza Today - February 2024 - 7
Pizza Today - February 2024 - 8
Pizza Today - February 2024 - 9
Pizza Today - February 2024 - 10
Pizza Today - February 2024 - 11
Pizza Today - February 2024 - 12
Pizza Today - February 2024 - 13
Pizza Today - February 2024 - 14
Pizza Today - February 2024 - 15
Pizza Today - February 2024 - 16
Pizza Today - February 2024 - 17
Pizza Today - February 2024 - 18
Pizza Today - February 2024 - 19
Pizza Today - February 2024 - 20
Pizza Today - February 2024 - 21
Pizza Today - February 2024 - 22
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Pizza Today - February 2024 - 27
Pizza Today - February 2024 - 28
Pizza Today - February 2024 - 29
Pizza Today - February 2024 - 30
Pizza Today - February 2024 - 31
Pizza Today - February 2024 - 32
Pizza Today - February 2024 - 33
Pizza Today - February 2024 - 34
Pizza Today - February 2024 - 35
Pizza Today - February 2024 - 36
Pizza Today - February 2024 - 37
Pizza Today - February 2024 - 38
Pizza Today - February 2024 - 39
Pizza Today - February 2024 - 40
Pizza Today - February 2024 - 41
Pizza Today - February 2024 - 42
Pizza Today - February 2024 - 43
Pizza Today - February 2024 - 44
Pizza Today - February 2024 - 45
Pizza Today - February 2024 - 46
Pizza Today - February 2024 - 47
Pizza Today - February 2024 - 48
Pizza Today - February 2024 - 49
Pizza Today - February 2024 - 50
Pizza Today - February 2024 - 51
Pizza Today - February 2024 - 52
Pizza Today - February 2024 - 53
Pizza Today - February 2024 - 54
Pizza Today - February 2024 - 55
Pizza Today - February 2024 - 56
Pizza Today - February 2024 - 57
Pizza Today - February 2024 - 58
Pizza Today - February 2024 - 59
Pizza Today - February 2024 - 60
Pizza Today - February 2024 - 61
Pizza Today - February 2024 - 62
Pizza Today - February 2024 - 63
Pizza Today - February 2024 - 64
Pizza Today - February 2024 - 65
Pizza Today - February 2024 - 66
Pizza Today - February 2024 - 67
Pizza Today - February 2024 - 68
Pizza Today - February 2024 - 69
Pizza Today - February 2024 - 70
Pizza Today - February 2024 - 71
Pizza Today - February 2024 - 72
Pizza Today - February 2024 - 73
Pizza Today - February 2024 - 74
Pizza Today - February 2024 - Cover3
Pizza Today - February 2024 - Cover4
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