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pizza cheese opinions

fstylz21
fstylz21 Posts: 30
in EggHead Forum
Hey guys making a bunch of pizzas for NYE tomorrow. Just wanted to get some feedback on what type of cheese you Eggers thinks works best. Low moisture mozz, fresh, shredded, chunked, etc. Any input would be appreciated!!
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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    I like a mix of whole milk mozzarella and provolone. And a sprinkle of the fake parmesan/Romano in the green cardboard tube.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Velveeta melts the best.

    Little Rock, AR

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  • fstylz21
    fstylz21 Posts: 30
    Shredded or chunked? And I don't mean Velveeta, although I know it melts quite well.
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  • Tjcoley
    Tjcoley Posts: 3,551
    Freshly shredded mozzarella. Not the pre shredded as the flour or whatever they use to keep it from sticking changes the way it melts.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Fresh sliced or shredded moz (depends on what look your going for), fresh feta, ricotta, provolone...love it all.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I like to throw some smoked Gouda in the mix. Thinly sliced added on top. If it goes well with other toppings like buffalo chicken.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I was joking. I like fresh sliced mozz and then dust with pecorino romano vs parm. Seems a little sharper.

    Little Rock, AR

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  • fishlessman
    fishlessman Posts: 34,597
    on thin crust i like to grate the square deli mozz, the fresh stuff is too moist, also add asiago and fontina to those. i also like gorganzola on a pizza with kalamata olives. fresh mozz if im doing a deep dish
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    I normally just slice some fresh mozzarella and throw it on. Sometimes I add a little feta into the mix. Really it's hard to mess up just try a few different combos and go from there.
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • Mikee
    Mikee Posts: 897
    Tjcoley said:
    I like a mix of whole milk mozzarella and provolone. And a sprinkle of the fake parmesan/Romano in the green cardboard tube.

    Ding, Ding Ding!

    We have a winner. Mozzarella melts nice but not much flavor. The Provolone will also melt when mixed with Mozzarella but has more flavor. The sprinkle of Parmesan/Romano on top will give the cheese an added addition.

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  • AUCE
    AUCE Posts: 890
    I got a buddy that had a very popular pizzeria. His secret was 75% mozzarella and 25%
    Swiss. ..drive people crazy trying to guess...excellent combo..promise

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • jls9595
    jls9595 Posts: 1,533
    Mikee said:
    Tjcoley said:
    I like a mix of whole milk mozzarella and provolone. And a sprinkle of the fake parmesan/Romano in the green cardboard tube.

    Ding, Ding Ding!

    We have a winner. Mozzarella melts nice but not much flavor. The Provolone will also melt when mixed with Mozzarella but has more flavor. The sprinkle of Parmesan/Romano on top will give the cheese an added addition.

    image
    In Manchester, TN
    Vol For Life!
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  • RRP
    RRP Posts: 26,455
    Whether I'm using my own homemade mozzarella or store bought balls the one thing that works for me is I slice the balls with a wire type egg slicer. That way when I put it on its uniform and that helps a lot when it then melts and runs together.
    Re-gasketing the USA one yard at a time 
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  • Randy1
    Randy1 Posts: 379
    Mixing in a little white cheddar adds some complexity.
    Maumelle, Arkansas
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  • bottomfeeder
    bottomfeeder Posts: 31
    If I can find it locally, I want to try Brick Cheese on one.
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  • MadcapMagician
    MadcapMagician Posts: 89
    Grande cheese is a popular cheeses that many pizzerias use here in New York. I like fresh mozzarella as well.
    1 brand new XL BGE 1-22" WSM 1-Weber Performer 1-Four Seasons gasser West Islip, New York
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  • XC242
    XC242 Posts: 1,208
    edited January 2015
    @bottomfeeder, check out the thread below for info about brick cheese. 
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • XC242
    XC242 Posts: 1,208
    edited January 2015
    http://eggheadforum.com/discussion/comment/1607010#Comment_1607010
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • bottomfeeder
    bottomfeeder Posts: 31
    Great just happen to check out that site about a hr. ago, Thanks,
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  • stv8r
    stv8r Posts: 1,127
    Worked at a pizza place for years.  We used a blend of mozzarella and white cheddar
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  • Zmokin
    Zmokin Posts: 1,938
    I like to use a majority of mozzarella, but I like the tang and color of some cheddar and some freshly grated parmesan on my pizza.  Then I like to add a variety of meats.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • stemc33
    stemc33 Posts: 3,567
    I'm not an expert, but this stuff works for me.

    image
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    @stemc33 - yes it does! I like provolone for deep dish and mozzarella for for regular pies. I shred my own like Tj, leave it uncovered in the fridge to air dry while the dough is rising. Browns much better. Grate some parma to add some zip. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • VooDuuChild
    VooDuuChild Posts: 54
    Ever since working in pizza as a kid, I go with fresh mozzarella and muenster grated by yours truly.

    2/3 mozza
    1/3 muenster
    1) XLBGE                  1) PK's Pro 100 pound capacity commercial grade electric smoker
    2) Chief smokers        1) Brinkmann...first smoker...gave to a buddy after years of great service.
    1) Char Broil Gas grill  1) Square Char Broil coal grill   1) Round XL Weber round coal grill
    1) Rotisserie for the Weber grill (AWESOME).....I don't have a problem, I can stop anytime I want...I can.
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  • caliking
    caliking Posts: 19,780
    Whichever cheese you use, buy a block and shred/grate it yourself. It will melt much better, since store bought shredded cheese has anti-caking agents or something to keep the shreds separate.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Grillmagic
    Grillmagic Posts: 1,600
    I use a pre shredded mix of 50/50 Motz and provolone from Sams and works well and taste great.
    Charlotte, Michigan XL BGE
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  • Shiff
    Shiff Posts: 1,835
    We find  that Mozzarella is too bland, so we use a combination of sharp cheddar and sharp provolone along with some grated pecorino romano.
    Large BGE
    Barry, Lancaster, PA
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