Pizza cheese
Here in the Metropolitan Detroit area our voted number 1 pizza places use a combination of Mozz and Wisconsin Brick Cheese. I find the flavor and strechability a must for my homemade pies.
Serious Eater Profile
Get to Know a Serious Eater.
PlanetChaos's Profile
The Ten Most Recent Comments By PlanetChaos
Green beans...what's your favorite fixer-upper?
string beans cooked with salt pork! Call my cardiologist-Yum!
Sandwich Lover? Let's build!
I used to get a mean Muffeletta sandwich with imported salami and cheese. It was so big even after being weighted you could hardly get your mouth around it. And I've got to place a vote on Pastrami and swiss with cole slaw on rye.
What's your all-time, hands-down, favorite potato recipe?
Ooooooh just give me the skins-crispy, s&p, a little cheddar and a dab of sour cream-YUM!
Responses to Comments by PlanetChaos
Pizza cheese
I recently discovered smoked cheeses, they add a great smoky-bacony flavor. Perhaps try a smoked mozzarella? That way you have the same stretchy chewy texture and a nice smoky flavour.
Pizza cheese
I don't know if you usually use grated mozzarella but if you do my suggestion would be to "rediscover" mozzerella by buying it fresh at the store and then instead of grating it, slice it thin and put the slices right on top of the sauce.
Pizza cheese
Provolone, of course, and I also like Halloumi cut with mozzarella to decrease saltiness and save money.
Pizza cheese
I would go with Provolone because it has this nice, salty bite and I'd also go with Fontina because it melts really well and gets super creamy and delicious. I'm all about cheese pizza.
Pizza cheese
AuntJone, re stretchability of mozzarella, the kind sold in most supermarkets is the part-skim, low moisture variety, which is much drier and lower fat. That means it has a much chewier texture, and tends to stay more intact after melting. See if you can find some whole milk mozzarella, which is the kind most good pizzerias use -- it gets goopier when melted due to the higher fat and moisture content.
Have fun and let us know what you end up being happiest with. And let us know whether hubby is happy with it!
Pizza cheese
Fabulous suggestions! I've wanted to try fontina but keep forgetting to look for it when I'm in a store that might actually carry it.
I will look for provolone and fontina, and maybe pick up another package of parm. I have some gruyere already and love it in mac and cheese so I'm sure it will rock on pizza.
Bananas on pizza? Seriously? Ewww....
@planetchaos- stretchability is the quality I was after. Seems like most mozzarella comes off in one big hunk when take that first bite. I want cheese with every bite!
@LoCo- excellent suggestions, thanks so much!
Pizza cheese
I love to combine mozz and provolone. I recently discovered fontina and I think that would work well too. As long as it's not 100% cheddar, I don't think you can go wrong.
Pizza cheese
you could go for the lowbrow hamburger/cheddar option
or the greek style feta/garlic/spinach
tex-mex-pepperjack/taco seasoned meat/ salsa
i work with some brazillian guys who make a cheddar/asiago blend (but with bananas-yuck)
in st. louis they use something called provel-it is a mozz/provolone mix
or you could leave the cheese off alltogether and use just great canned tomatoes, garlic, olive oil and basil
Pizza cheese
Make a blend. Start with mozzarella and add fontina, provolone, asiago, parm regg, pec romano in ratios that suit your palate and won't freak out hubby. Bear in mind that there are different varieties and sharpnesses when selecting your cheeses.
Website:
Location:
About:
Favorite foods:
Last bite on earth: