Tonight I wanted to start exploring the differences between a straight-up provolone pie and a provolone/mozzarella pie.  I used “Stella” provolone, a provolone I purchased from Westside Market.  For the PM mix I used Polly-O, a packaged shredded mozzarella which I find to be quite tasty. To both pies I added some grated parmigiano reggiano, also purchased at Westside.

I’m still not sure which pie I liked better.  I’m leaning towards the provolone-only pie.  My roommate, who we will call Stonewall Jackson, preferred the p/m mix.  He claimed the P pie didn’t have quite the right consistency.  The PM pie had slightly more provolone than mozzarella, perhaps a 55/45 or 60/40 matchup. The mozzarella seemed to add a certain creaminess to the pie while still retaining a provolone taste.

Further experimentation is clearly needed with other types of provolone, mozzarella and PM ratios, experimentation that may prove disturbing.

All is not quiet on the western front.