aunt betty wrote:Easiest to make and I wanted to make it too.Eric Haynes wrote:Is mozzerella supposed to be the easiest to make? Or is it just the kind you wanted for pizza?
A couple years ago I watched a show about a guy who brought a pizza oven over from Italy and designed his whole restaurant around that oven. Watching that show inspired me to grow my own tomatoes and make authentic artisian pizzas with ingredients I make myself as much as possible. Have pretty well got the sauce down and the dough too.
This particular video made me want to do it even more badly...
He makes it look fun and easy but don't tell you shit about how to make the cheese. Never says the word rennet or citric acid...
Do you can your sauce complete or do you make it from canned tomatoes each time?