I am a Dedicated Servant

Yesterday I made a test pizza with Sorrento and Arrezzio cheeses on different sides. It was an 8″ square pie, baked in a phenomenal Publix pan with lots of oil. The dough was allowed to ferment overnight, with very little yeast. I put provolone under the mozzarella to simulate my church blend.

These are great cheeses. They bake up beautifully. The Sorrento barely browns, and the Arrezzio browns more, but less than Costco cheese. They taste very good, but the flavors are not very strong. They seem less bland than Grande, though.

My conclusion? Sorrento is probably the better of the two. It seems to taste better. Still, nothing compares to Costco Kirkland mozzarella! That stuff is touched by the hands of the angels.

The all-night ferment gave me a chewier crust than usual, with a very nice crunchy outside, but some of the new qualities may have been due to the large amount of oil I used and the dough’s failure to rise as high as usual.

Research is arduous. Fortunately, I am highly industrious and have an incredible capacity to endure suffering.