bTW not sure you need to be a member to eat at the cafe, so you can probably get away with not being a member since that's where you pay for them
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I'll go to the Costco cafe and try that first. If not, you may be right.
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Pizza and tacos both look stellar.
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SUPER! :-)
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So the frozen things - is it just dough balls? Then you rise and bake? Or are they partially baked already?
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totally frozen, unbaked. they come sealed in an oiled bag, so you pull it out of the freezer and thaw it right in the bag.


I leave it on the counter to rise while I'm at work, rip open the bag, roll it a bit to flatten, then stretch on the pan. I've taken to parbaking them just because I seem to have issues getting them done in the middle, but I am just wary of cooking them too long with too many toppings.

Incidentally last nights was great, but my first one with a dough ball was still my best one cook-wise.

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oh, and that stella mozzarella from Sams is amazing. Salty, chewy.


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Do you have a WinCo?
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I've never had much success with the low moisture mozzarella. I always get the normal stuff and it seems to melt much better.
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Low moisture or part skim? And by "normal" do you mean fresh? Fresh isn't very good melting cheese.

Flavor-wise, whole milk mozz is much better.
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Do you buy shredded or shred your own? Shredded cheese is bad anyway and the low moisture mozz may be the worst of it.
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Low moisture. "Normal" as in not low moisture.
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the Stella is perfect pizza cheese. It's what a lot of mom & pop pizza places use. It's also cheap, $10.83 for 5#.

I hate fresh mozz on a pizza.
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Fresh mozz is some of the best imo. Topped with sliced cherry tomatoes, arugula, artichoke hearts and prosciutto. I sometimes sprinkle with a little Gorgonzola as well. Depends if I'm feeling crazy.
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Isn't most "low moisture"? Like Kraft, Sargento, etc. that you'd find in the grocery store - it's all low moisture. It's what you'd find in bricks.

I really think there's only two kinds - the brick (or shredded), which is low moisture, and fresh (which is high moisture).

And fresh melts for shit (it's super tasty, though).

http://slice.seriouseats.com/archive...our-pizza.html


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