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What cheese to use on Pizza

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hawkegg
hawkegg Posts: 97
edited November -1 in EggHead Forum
I made a pizza the other night and used the premixed pizza cheese from the grocery store. I think it had moz, provalone and a couple of others in the mix. It didn't taste like pizza from the restaurants because of the cheese. Any ideas on best combo for the cheese.
Thanks
Scott
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Comments

  • BajaTom
    BajaTom Posts: 1,269
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    I'm a fan of a good quality shredded mozella cheese. A chain in St Louis uses Havarti. I don't like to use yellow cheese on pizza. Good luck, Tom
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  • fishlessman
    fishlessman Posts: 32,771
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    mozzarella, fontina, asiago are all good on pizza in my opinion. i dont go heavy with toppings or cheeses like the pizza places, so i dont really know what combo the use.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
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    Don't forget the Parmagiano.
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  • Unknown
    Unknown
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    I'm a fan of fresh mozzarella.

    3-7-08007.jpg

    Some shredded fresh parmasian and romano adds a good touch.

    Pizza002.jpg
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  • Chef in the Making
    Chef in the Making Posts: 902
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    Not all cheeses are created equal especially the prepackaged ones. I would buy good quality from the deli and shred your own.
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  • AZRP
    AZRP Posts: 10,116
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    Use whole milk mozzarella, it really makes a difference. -RP
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  • Beli
    Beli Posts: 10,751
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    Definitely a matter of taste, to me a good strong cheese is a must on my pizza.....gorgonzola & asiago my favourites.....only if i have anchovies on my pizza I´d choose milder cheeses.....probably not the answer you were looking for...but also like my coffe expresso...no latte.......strong wines & straight spirits.... ;);)
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  • Fidel
    Fidel Posts: 10,172
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    Like Randy, I like to use whole milk mozzarella - I avoid part-skim mozz as it doesn't seem to melt as well and is a bit grainy. Most major grocers carry both but the whole milk variety isn't as common so you may have to look for it or ask. I typically buy Sargento here in the Atlanta area in Kroger or Publix.

    The "Pizza Cheese" you mention premix in the bag is usually mozz, provolone, asiago, and parmesan. I have tried it but am not a big fan.

    Fresh mozzarella is great, but it is very soft and can be tough to slice thin enough to cover the pizza.

    DoneHamPineapple.jpg
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  • RRP
    RRP Posts: 25,897
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    Fidel,
    I use one of those egg slicers with multiple wires to cut my fresh mozzarella into uniform thickness.
    Re-gasketing America one yard at a time.
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  • RRP
    RRP Posts: 25,897
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    To each his own, but my wife and I love cheese on our pizzas so to some people we may go overboard. Disregarding the other toppings every pizza I personally make has:
    mozzarella
    Muenster
    Havarti
    Romano
    Asiago
    IMG_2139.jpg
    Re-gasketing America one yard at a time.
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  • Rascal
    Rascal Posts: 3,923
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    Watch out for "reduced fat", "part-skim" or otherwise, adulterated cheese and dairy products! They are only a way for the food "giants" to dig deeper into your wallets... *You get less, they get more*, all in the hype of "healthy eating"! Wake Up America; the substitutes can be worse than the real thing!
    And what do you think happened to hydrogenated oils in our foods???

    Rascal
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  • Fidel
    Fidel Posts: 10,172
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    Brilliant!!!

    Sometimes the obvious answers are the ones we overlook. Thanks.
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  • Eggtucky
    Eggtucky Posts: 2,746
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    ditto that..fresh shredded mozza and parmesian...
    FirstSuccessfulPizza003.jpg
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  • Beli
    Beli Posts: 10,751
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    That´s got to be the best looking pizza I´ve seen in a long time... :):) sure the taste is just as good...... .like the thin crust & uniformity ......got a written recipe??? TKS
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