While you’re on the phone with Grande, ask them for a trial balloon of the fresh Mozzarella, Fleur De Latte, request the 4-ounce balls. It will come to you in a frozen brine pack, thaw it out in the cooler overnight, then drain it well and tear, or cut (I like to tear, actually, peel it, like an orange) and put the pieces on the pizza in a random manner, New York fashion. If you really want to take a walk on the wild side, replace that dried stuff, basil and oregano, with the real thing, green leaf basil and oregano. Make a blend of 2-parts fresh basil and 1-part fresh oregano, coarse chop this together and use on your pizzas. The best way to use it is to apply a light covering over the dough skin after you have given it a light brushing of olive oil, or a blended oil. Then apply slices of fresh tomato, followed by the peeled cheese pieces. Wonderful Pizza!!
If you aren’t into the fresh tomato slices and want to use a more traditional sauce, apply the chopped basil-oregano over the top of the sauce, then add the cheese. The fresh herbs change the entire complexion of the pizza.
Good luck, and whatever you do, remember to have fun doing it!
Tom Lehmann/The Dough Doctor
