A lot of great information in this post. Thanks Steve!
Repost from @pizzacityusa
This week I started working on a new dough (2-day ferment as usual) but instead of slices, I’m using shredded whole milk & part skim @baciocheese. Bacio is an exceptional Italian pizza cheese made with Grade A milk and their trademark Kiss of Buffalo Milk. Melts great, doesn’t burn and reheated nicely at home on my stone in a 500 degree oven. Tastes great with the sausage and chopped giardiniera, adding creamy richness to balance the slight heat. They have a Bacio Gold Club cash back program for pizzerias, so schedule your demo – visit baciocheese.com/pizzacityusa for more info.