Pizza

I have an assignment for some loyal reader.

Make my pizza, using my book. And for cheese, use a quarter-pound of aged provolone and three-fourths of a pound of low-moisture, part-skim mozzarella. Preferably sliced, not shredded. I don’t care what kind of crust you use, or which sauce. Tell me what happens.

I just made a pie with that combination, except that the mozzarella was whole-milk. It was excellent, but it was actually a little too rich. Provolone is a fatty cheese, and when you add whole-milk mozzarella, maybe you’re overdoing it slightly. Hard to say. The problem may be due to the fact that I was too lazy to get olive oil, so I used around a tablespoon and a half of melted butter in the sauce.

The crust was perfect. The sauce was perfect. If you can’t get Stanislaus sauce, Bonta will not disappoint you.

The sauce was this, more or less.

1/4 cup Bonta
1/4 cup water
1/4 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. sugar

I forgot the pepper, I think. And the salt. But it didn’t matter.