Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
cheese preferences for pizza
Options
RRP
Posts: 25,888
what cheeses do most of you find to be the best for your pizzas? I know it's a personal taste, but surely there are some time tested - success proven winners and especially combinations of cheeses!
Mozzarella
BTW I make my own mozzarella and while that makes a big difference I'm afraid I am using too much and too many other cheeses as well. My standard pizza besides meat and veggies also include:
Mozzarella
Munster
Harvarti
Romano
Asiago
Harvarti
Romano
Asiago
BTW I grate my hard cheeses and use none of the shredded products on the market.
Thanks!
Re-gasketing America one yard at a time.
Comments
-
I usually just use fresh sliced mozzarella. That would be a ton of cheese to use all that. I find less is more with pizza. Simple ingredients so you can taste them all. I can see all of that being muddled together.I'd love to make my own though...is it hard?Just a hack that makes some $hitty BBQ....
-
-
I use Mozzarella and a bit of Parm or Asiago SWMBO likes a little Feta on hers
LBGEGo Dawgs! - Marietta, GA -
We use mozz, but there is usually some parm in the sauce we'll make.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
-
My mother in-law owns a pizza restaurant and they use a mix of mozzarella and provolone for their pies. They are very good I must say!
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
1) Fresh Mozz (sliced and dried in paper towel for few hours before the cook)2) 100% whole milk Mozz* recently tried Buffalo Mozz (mozzarella di bufala) and it was good but too $ for normal useColumbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Velveeta FTW!!! :-bd_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
-
gotta go with the stinky cheese ron
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Fresh mozzarella, goat cheese or Boursin. Never all three together. Maybe @rrp can give us a "how to" for making mozzarella? ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
-
I started a thread on this recipe within 5 minutes of starting this preference thread. Look at Recent Discussions if you can't seem to find it, but it should be staring right at you! LOLGrannyX4 said:Fresh mozzarella, goat cheese or Boursin. Never all three together. Maybe @rrp can give us a "how to" for making mozzarella? ;;)Re-gasketing America one yard at a time. -
@NDG - do you have a Costco near you? They sell a bufala mozz that is quite good. $12 or so for 4 (maybe 5) almost tennis ball sized balls.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Costco has bufala mozz? Good to know!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Looks like this:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
This is what a lot of Pizza places use!tarheelmatt said:My mother in-law owns a pizza restaurant and they use a mix of mozzarella and provolone for their pies. They are very good I must say!
Charlotte, Michigan XL BGE -
OK - going with mozzarella and provolone ONLY - what ratios? 50-50 or 75-25?Re-gasketing America one yard at a time.
-
Mozza and Provolone here as well. About 60% Mozza, 40% Provolone. Sprinkling of fresh Parm on top
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Ron, I have a blend that I sometimes use. I don't recall the percentages of each, but quantities in this order... mozz, cheddar, romano, asiago. It's quite good. Looks like this...
Also, you might take a look at some of these.Each week, they have a slideshow of member's pizzas. Many describe dough method, type of flour, cheeses, toppings, etc. Some look great, others, not so much. But lots of ideas.If I were going with mozz and provolone (though I never have), I would do 75-25.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thank you - got it bookmarked - some pretty strange toppings tried there I see - cabbage, cashews, eggplant...sounds like clean out the refrig pizza!Re-gasketing America one yard at a time.
-
Try Roberta's Baby Sinclair. Kale, cheddar calabrian chilis (or bomba works), garlic, mushrooms, vinegar, parm, I forget what all is on it. I submitted it to My Pie Monday a while back. Was delicious.Mine...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Oh, and cashews aren't so strange. How about pistachios? Excellent!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@RRP - I am not sure the ratio. I am thinking 50/50. They are coming to visit tomorrow from Ohio and I will ask her.
They have one pizza I LOVE. Call the "Man Eater Mike". Its all meat pizza (peperoni, bacon, ham, sausage) with same blend of cheese, but the top is covered with fresh parm!
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
im surprised no one uses fontina mixed with mozz and asiago, or gorganzola. heres a pissaladiere with gorganzola, this is an extremely rich in flavor pizza, two slices and call it goodfukahwee maineyou can lead a fish to water but you can not make him drink it
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum