Stirrup Cup's recipe calls for provolone cheese instead of mozzarella. Provolone has a sharper flavor; mozzarella is good, but rather bland. Provolone still has that stringiness when it's melted. I prefer that flavor, and it's not uncommon with many pizzerias. The thin crust is what I prefer, and while it's not that crispy New York style I prefer, it's excellent, as is the sauce. This is a unique pie that you won't find at places with brick ovens going after Margherita and chi-chi variations. It's really good!
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