Modernist Pizza pulls back the curtain on the mysteries of cheese and what it means to your flat little world of pizza-making (Part 2)

3/1/2023

The Ongoing Modernist Pizza Review, Volume 2, Chapter 9, "Cheese," Part II
(To see the entire 50,000-word review, click here.)

Modernist Pizza
Written by Nathan Myhrvold and Francisco Migoya
Published by The Cooking Lab; First edition, October 19, 2021
Hardcover: ‎ 1708 pages, 32.7 pounds, 13.78 x 10.24 x 15.94 inches
List Price: $425.00
Amazon discount price as of 03/08/23: $294.99

Welcome to “The Importance Of Portioning.” Sounds thrilling, right? Or maybe not. But what is laudable is that Mhyrvold & Migoya seem to always be aware of how their audience is made up of a range of pizzamakers, from pros to hobbyists.

“If you’re making pizza at home, do you need to have precise portions of toppings? Not really, as long as you don’t overdo it. Follow our common sense steps in the chapter starting on page 3:3 and you’ll be fine. If you own a pizzeria, though, it’s a different story.”

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Modernist Pizza pulls back the curtain on the mysteries of cheese and what it means to your flat little world of pizza-making (Part 1)

2/22/2023

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The Ongoing Modernist Pizza Review, Volume 2, Chapter 9, "Cheese," Part I
(To see the entire 50,000-word review, click here.)

Does the phrase “ooey-gooey” make you want to turn the page? Maybe it’s just me. But the Modernistas went there. It’s at the very beginning of Volume 2, Chapter 9, the chapter on Cheese.

They first acknowledge that the only cheese-less pizza most people expect is Pizza Marinara. They then say that people generally expect cheese. And finally, they reference the many advertising images of “ooey-gooey cheese.” Ack.

I guess this confirms that while Mhyrvold & Migoya are science-based thinkers, they also live in the real world. Personally, I’ve tried to avoid the phrase “ooey-gooey” for my entire career as a writer. This might be the first time I’ve ever even committed it to print. That said, I have not tried to avoid cheese in any way. And this is a head-first dive into cheesy delights.

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Is freshest the best-est and fancy free-est? Not so fast there, you Mozzarella Snobs...

1/27/2022

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If you told me I could pick only one cheese for my pizza for the rest of eternity, the answer would be simple. It’s going to be mozzarella. BUT…not the lovely, high-moisture fresh mozzarella of the Neapolitan pizza Margherita fame, no siree Bob.

I pick the lowly, low-moisture mozzarella of commercial pizzeria ignominy! Why? Three simple reasons.

1) Low-moisture mozzarella has a longer shelf life than its fresh counterpart. Fresh mozzarella, as it ages, can begin to taste bad—and that process begins the second you break the seal on that little plastic bubble. Low-moisture mozzarella, on the other hand, always tastes bad—until you melt it on a pizza. That is where it becomes glorious.

2) It’s melty, not moist. The moisture content of fresh mozzarella is significantly higher than its low-moisture counterpart. It can turn a pizza into a soupy mess—especially when you don’t have a 900-degree oven. And who needs a soupy mess?

3) It’s what all my pizza-loving friends are used to. Yes, the American pizza landscape is overwhelmingly populated by low-moisture mozzarella pizzas. It’s what Americans have come to know and love. More important, it’s what they’ve come to expect. Some of the nation’s most famous pizzas are made with low-moisture mozzarella. And frankly, if it’s good enough for the gods of American pizza, it’s good enough for me.

I have nothing against fresh mozzarella, and I use it often. But it is not my cheese of choice. It is a special-occasion product used selectively with discretion.

Do I have a favorite low-moisture mozzarella? I do not. As long as the cheese is a whole-milk product and not part-skim, all brands I’ve tried have been acceptable for the job of making pizza at home. Based on the reports of third-party blind taste tests I’ve read, this is pretty much the norm. There are a few lousy outliers. But overall, taste testers agree that the rubbery, provolone-like cheese that comes in the one-pound pack is uninteresting until it’s given a chance to shine under the synergy high heat with the tomato and toppings of a composed pizza.

Free the pizza!

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Saturday Afternoon Pizza Posts

The Homemade Pizza Blog At Free The Pizza

Modernist Pizza pulls back the curtain on the mysteries of cheese and what it means to your flat little world of pizza-making (Part 2)

The Ongoing Modernist Pizza Review, Volume 2, Chapter 9, "Cheese," Part II
(To see the entire 50,000-word review, click here.)

Modernist Pizza pulls back the curtain on the mysteries of cheese and what it means to your flat little world of pizza-making (Part 1)

The Ongoing Modernist Pizza Review, Volume 2, Chapter 9, "Cheese," Part I
(To see the entire 50,000-word review, click here.)

Is freshest the best-est and fancy free-est? Not so fast there, you Mozzarella Snobs...

Author

Archives

Categories

​Saturday Afternoon Pizza Posts

The Homemade Pizza Blog At Free The Pizza

Modernist Pizza pulls back the curtain on the mysteries of cheese and what it means to your flat little world of pizza-making (Part 2)

The Ongoing Modernist Pizza Review, Volume 2, Chapter 9, "Cheese," Part II​(To see the entire 50,000-word review, click here.)

Modernist Pizza pulls back the curtain on the mysteries of cheese and what it means to your flat little world of pizza-making (Part 1)

The Ongoing Modernist Pizza Review, Volume 2, Chapter 9, "Cheese," Part I​(To see the entire 50,000-word review, click here.)

Is freshest the best-est and fancy free-est? Not so fast there, you Mozzarella Snobs...

Author

Archives

Categories

Saturday Afternoon Pizza Posts

The Ongoing Modernist Pizza Review, Volume 2, Chapter 9, "Cheese," Part II
(To see the entire 50,000-word review, click here.)

The Ongoing Modernist Pizza Review, Volume 2, Chapter 9, "Cheese," Part I
(To see the entire 50,000-word review, click here.)