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1
Preheat the oven to 450 degrees.
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2
Place the baking stones in the oven.
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3
Preheat the grill.
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4
Season the chicken breast with olive oil and Essence.
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5
Place on the grill and cook for 5 to 6 minutes on each side.
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6
Remove from the grill and julienne.
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7
In a food processor, combine the ketchup, brown sugar, Worcestershire sauce, sesame oil, molasses, chili powder, ground mustard, garlic, ginger, and balsamic vinegar.
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8
Puree until the sauce is smooth.
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9
Season with salt and pepper.
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10
Spoon the sauce over the dough.
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11
Layer the cheese over the sauce.
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12
Sprinkle the chicken, red onion, and basil over the cheese.
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13
Place in the oven and bake for 15 to 20 minutes, or until the crust is golden brown.
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14
Remove the pizza from the oven.
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15
Combine all ingredients thoroughly.
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16
In a large stock pot, add the water.
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17
Add enough salt to the water until it tastes like saltwater.
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18
Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water.
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19
Place a colander in the water.
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20
Crumble the cheese curd into the water.
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21
Using a wooden spoon, stir the mixture until the curd starts to pull.
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22
Using your hands or a spoon, pull the cheese until it begins to hold shape.
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23
It's like pulling taffy.
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24
Do not over pull the cheese because the end product will be rubbery.
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25
If the cheese hardens to soon, dip it back in the water and repeat the pulling process.
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26
After the desired weight is achieved, dip the cheese in an ice bath.
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27
The cheese can either be stored in salted water or rolled in plastic wrap.
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28
If you want to flavor the cheese, add the flavorings during the pulling process.
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29
Rub your hands with the herbs and garlic and work them into the cheese.
