TVWBB Gold Member
it's in Wisconian langauge. i can't read it. anything in Californian? jajajajajajaThe more I think about it, I think I've used both part skim and whole mozz.
here's a side tunnel off the dough rabbit hole...
excerpt: Fat and calories aside, the main difference between whole-milk and part-skim mozzarella is that the whole-milk version melts better, while part-skim browns faster. Neither is better; it really depends on what you want your cheese to do.
i did drop a layer of pecorino romano, hand grated atop the sauce, then did the mozz, just for notes.
Go Niners. Beat the Pack. 13-10