Tomino cheese, as I said, is really a melting cheese, not one you would eat on a cracker. I love it on roast vegetables, of any kind. It is pretty fabulous on asparagus. Just put small cubes of cheese on the vegetables after they are done, but still hot and the Tomino will melt beautifully. Good luck. I hope you find it.

Well, I have felt the semi-annual pangs for making pizza once again, and have ordered Caputo flour today. Should arrive within ten days. I'll start the biga ahead of time with regular flour.

One thing I cannot seem to get online anywhere is the Ferrari counter-top pizza oven. They have distributors all over the world, but not, seemingly, in the US. Google is of no help in the matter. Has anyone in the US had any luck in getting these shipped over here?

I suppose that in true FT fashion, I could do an MR to Italy to buy one, but that might be a little insane. Or at the very least, hard to explain to the GF. :D

Yes to both. Pizza dough is ridiculously easy to make and calzones freeze beautifully uncooked, so they make great go to meals.
Fave pizza - corn meal crust (add cornmeal to dough), roasted green chile, goat cheese, roasted corn and mozzarella. Sausage optional.

Living in Chicago I used to make homemade pizza but eventually realized it is so much easier to go out for something that is better than what I was making. I have a Giordano's and about ten other Little Italy restaurants that have pizza all within a mile.

Good lord, I'm hungry reading this thread.

Which American shredded cheese of the low-fat/healthier variety would you guys recommend for homemade pizza?

If you absolutely must use pre-shredded cheese, go for skim or part-skim mozzarella. Get a good quality one (Sargento, for example).

DO NOT use any yellow cheese (cheddar, etc.) that would be blasphemy! :mad: ;)

I'm only asking about the pre-shredded ones because there is quite a large selection of those (mainly from Australia and the US) available here in Singapore.

I can't remember off-hand which brands are available, but I'll keep a lookout for Sargento. Thanks for the tip. :)

If Sargento isn't available (i don't know if they export - they're rather small, in the great scheme of things), just go for the nicest cheese you can find. If you want super-healthy, skim mozz will do the trick, although a little extra fat makes it "meltier". Good luck!

Turns out my local store has Sargento Mozzarella, both the "Original" and "Natural" ones - many thanks for the tip. ^

The Voltage in Italy is 220. You would need to get one from a country that has 110. When I go to Colombia later this year I plan to pick one up.

Voltage isn't an issue.
Either get a transformer or have a 220 plug run :P

You'd need a transformer, but that is not an issue, as you said. Apparently, finding one of these babies in North America is impossible.

lovely

For a transformer make sure to get one that can handle the 1000 or 1200 watts these things pull. As to a 220 plug 220 plugs in the US residential are two legs of 110 not a true 220.