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cheese preferences for pizza
Mozzarella
Harvarti
Romano
Asiago
Comments
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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....
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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
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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!
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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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_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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gotta go with the stinky cheese ronfukahwee maineyou can lead a fish to water but you can not make him drink it
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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 !
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GrannyX4 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.
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@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.
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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.
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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.
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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.
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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!
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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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
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