cheese preferences for pizza

RRP · January 2014

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!

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

BTW I grate my hard cheeses and use none of the shredded products on the market.

Thanks!

cazzy · January 2014

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?

SmokinOutBack · January 2014

I use mozz and definitely a bit of asiago.

SmokinDAWG82 · January 2014

I use Mozzarella and a bit of Parm or Asiago SWMBO likes a little Feta on hers

SWVABeanCounter · January 2014

We use mozz, but there is usually some parm in the sauce we'll make.

tarheelmatt · January 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!

NDG · January 2014

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 use

Botch · January 2014

Velveeta FTW!!! :-bd

fishlessman · January 2014

gotta go with the stinky cheese ron

GrannyX4 · January 2014

Fresh mozzarella, goat cheese or Boursin. Never all three together. Maybe @rrp can give us a "how to" for making mozzarella? ;;)

RRP · January 2014

GrannyX4 said:

Fresh mozzarella, goat cheese or Boursin. Never all three together. Maybe @rrp can give us a "how to" for making mozzarella? ;;)

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! LOL

caliking · January 2014

@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.

NDG · January 2014

Costco has bufala mozz? Good to know!

caliking · January 2014

Looks like this:

Grillmagic · January 2014

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!

This is what a lot of Pizza places use!

RRP · January 2014

OK - going with mozzarella and provolone ONLY - what ratios? 50-50 or 75-25?

Tjcoley · January 2014

Mozza and Provolone here as well. About 60% Mozza, 40% Provolone. Sprinkling of fresh Parm on top

Carolina Q · January 2014

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.

http://slice.seriouseats.com/my_pie_monday/?ref=sectionnav

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.

RRP · January 2014

Thank you - got it bookmarked - some pretty strange toppings tried there I see - cabbage, cashews, eggplant...sounds like clean out the refrig pizza!

Carolina Q · January 2014

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.

http://slice.seriouseats.com/archives/2013/04/top-this-robertas-baby-sinclair.html?ref=search

Mine...

http://slice.seriouseats.com/archives/2013/04/my-pie-monday-sicilians-detroiters-and-more-slideshow.html#show-320486

Carolina Q · January 2014

Oh, and cashews aren't so strange. How about pistachios? Excellent!!

tarheelmatt · January 2014

@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!

fishlessman · January 2014

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 good

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1248967&catid=1

cheese preferences for pizza

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