Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pizza cheese - what is your favorite?

I've tried mozzarella alone, mixed with provolone, mixed with white cheddar, mixed with scarmoza. six cheese blend. Pre shredded, freshly shredded. I've nailed it for Chicago Deep Dish or Double Crust with sliced Mozza and provolone. Still haven't found the perfect cheese for a NY style pie. What is your favorite?
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
·

Comments

  • EggcelsiorEggcelsior Posts: 11,406
    Whole milk mozzarella with provolone. Always fresh shredded.
    ·
  • BotchBotch Posts: 3,272
    edited August 2013
    There's a huge range of "mozzarella".  The style that comes packed in water is my go-to (just avoid the small balls of mozz packed in a tub of water; they taste okay, but when put on a pizza half of them roll off when you "snap" the pie onto the stone, fall into the lump, and smell really bad as they burn.)
    There's a couple pizzarias in utard that have that Italian "authenticity" certification (can't remember it's italian wording) and they serve margherita pies with buffalo mozzerella, which is fantastic!  I can't find it by itself however, and the restaurants won't give me any hints.  Bastiges!  
    Find it interesting that all Chicago-style pies use the dehydrated, "Americanized" mozzerella, none of them use the fresh stuff.  
    Variety, its a great thing!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
    ·
  • GriffinGriffin Posts: 6,980
    Fresh shredded mozzarella and whole milk cheese. Do NOT use 2% or low fat. 

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • Black_BadgerBlack_Badger Posts: 1,016
    My favorite is buffalo mozz in water in the middle and fresh shaved asiago sprinkled on the crust. I've used pecorino Romano a few times when I didn't have asiago and it's nice as well.
    Cheers B_B
    Finally back in the Badger State!

    Middleton, WI
    ·
  • If I'm doing a mushroom blend pizza, I LOVE Fontina and Gruyere...  (in addition to Mozzarella).  Otherwise I'm quite happy with Mozzarella with a bit of Romano sprinkled on top as well.  You have to get a good Mozzarella though.
    Peachtree Corners, GA. Large BGE
    ·
  • I have to agree, Provolone is my favorite as well. 
    ·
  • Judy MayberryJudy Mayberry Posts: 1,616
    Italian Fontina is my favorite.
    Judy in San Diego
    ·
  • Fontina

     

    -SMITTY     

    from SANTA CLARA, CA

    ·
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I use whole milk Mozzarella and Asiago.
    LBGE
    Go Dawgs! - Marietta, GA
    ·
  • GrannyX4GrannyX4 Posts: 1,460
    I like spiced goat cheese with the fresh whole milk mozzarella. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • Gruyère, Manchego, and Fontina are the three I usually reach for.  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
    ·
  • fishlessmanfishlessman Posts: 17,298
    mozz from the deli, not preshredded, not in a ball, just deli mozz. mixed with fontina and asiago, it needs asiago. i like the manchago too but use it mainly with nachos
    ·
  • gdenbygdenby Posts: 4,572
    I first had fresh mozz a few years ago, and i try to use that whenever I can. I put a little parm or romano on. Fontina is good along with those, fontinella (if you can find it) even better. Often add a little bit of something else, say gorganzola dolce, smoked gouda, or a few dabs of soft chevre.
    ·
Sign In or Register to comment.