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We do pizza night on Fridays. I think I've done every variation of crust, sauce and toppings imagineable.
Of all the things that make a difference it's whole milk mozarella. Not the gooey bland fresh stuff, but the moz that comes in a block. It's kind of hard to find, but look in the deli at the grocery store. The part skim milk stuff is just aweful and that's about all you can find. I also blend some provolone and cheddar with it.
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