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A question about cheese for pizza

Unknown
Unknown
edited November -0001 in EggHead Forum
About every recipe I've seen calls for mozzarella cheese as the primary cheese for pizza. Parmesan is often added, or sprinkled on top after it is cooked. In addition to mozzarella, what other cheese would be a good selection? I know everyone has personal taste, but I need to experiment, so I need some suggestions. I will appreciate any and all replies.
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Comments

  • BobS
    BobS Posts: 2,485
    Chuck/Tx,
    I would suggest that you look at different styles of mozzarrella at the same time you are looking for different kinds of cheese. I have good look with the fresh mozzarrella and it is totally different than the hard varities. [p]It depends on how adventuresome you want to get, but even goat cheese is good to my taste. [p]Following one of the previous links, you may want to do a cheese testing using tortillas instead of the entire pizza process.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    BobS,
    Another thing to test cheese would be to use small boboli crusts. You could run through a bunch of them, testing different types of cheese. I'd make a party of it, and let others try the different cheeses too.
    TNW
    The Naked Whiz
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  • Unknown
    Unknown
    BobS, we're on the same wave length -- tortillas are what I had in mind. Was thinking I could try one kind on one side and another kind on the other side, in addition to mozzarella on the whole thing. I've been using fresh mozzarella that I grate just before using it.

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  • Unknown
    Unknown
    The Naked Whiz, I had to look "baboli" up on Google to see what it is. I'll see if I find it in the grocery store. Is is better than a tortilla? From the pic I saw, it appears about the same size as a regular flour tortilla.

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  • AZRP
    AZRP Posts: 10,116
    Chuck/Tx,
    They come in a couple sizes and they are much thicker than a tortilla. -RP
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  • Lucky Duck
    Lucky Duck Posts: 80
    Chuck/Tx,
    I have tried many, including Asiago, romano, provolone, parmesan, A little cheddar, gorgonzola and even brie. [p]All are good and none disappointing. They all have potential for a fun pizza and that's what an Egged pizza is all about.[p]Phil, the pizza Duck
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  • EggRacer
    EggRacer Posts: 400
    Chuck/Tx,[p]provolone works very well.
    XLBGE & LBGE
    North Richland Hills, TX
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
    Chuck/Tx,[p]It took me years to get my pizza where I wanted it. I finally got a book, "The Art or Pizza Making" by Dominick DeAngelis that guided me to satisfaction. Now that I use the BGE, my pies hold their own with any pie from anywhere. I urge you to get a copy![p]I use 2/3 partskim, low moisture mozzerlla and 1/3 belgioioso auricchio provolone. Belgioioso is the brand and auricchio provolone means aged provolone. For the 14" pie below, I used 6.6 oz mozzarella and 3.3 oz of the provolone. This will give you the cheese flavor like a NY style pizza. I use a little parm at the table.
    pizza12006.jpg[p]I also used the same cheese mixture for a polenta pizza experiment. As you see, the mix browns nicely and gives consistant results.
    polentapizza1.jpg[p]
    [ul][li]My Pizza Guru's web page[/ul]
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  • icemncmth
    icemncmth Posts: 1,165
    Chuck/Tx,[p]I use motz but I also use Munster..they go well together and the Munster will melt very well.
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  • Unknown
    Unknown
    BabyBoomBBQ , oh my gosh, talk about a pic that is a hunger teaser. I've printed it out for saving. Thanks also for the name of the book.

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  • Chubby
    Chubby Posts: 2,955
    BabyBoomBBQ ,[p]Never used Provel? [p]Oooooh...what you have yet to experience GrassHopper!![p]It's the real deal...for Pies!![p]Available only by mail order..or take a trip to St Louis![p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Unknown
    Unknown
    Thanks to all. I print out all suggestions for my notebook and future reference. I now have a good cheese list for a trip to the store.

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  • Eggin in Peoria
    Eggin in Peoria Posts: 262
    AZRP,
    I wouldn't compare them to a tortilla, they remind me of the dough for Freschetta or DiGiorno frozen pizzas,IMO. Pre-made crust, very convenient if you are in a hurry.
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  • Unknown
    Unknown
    Chuck/Tx,
    You may want to add fontina to your list. It goes nicely with gorganzola and mozzarrella. Also, feta is nice combined with mozzarrella, add some fresh spinach, fresh tomatoes, black olives for a greek pizza. Our favorite.
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
    Chubby,[p]Humm, ".. a processed cheese composed of cheddar, swiss, and provolone.." Interesting. A St. Louis style pizza cheese mixture. If you say it's worth a try, I'll do a test pie if I ever get access to some.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Chubby,
    Where at in St. Louis?[p]Mike

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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
    Car Wash Mike,[p]Can't help with that, but I found a mail order place at the link below. I'd never even heard of St. Louis style pizza before!
    [ul][li]St. Louis Style Pizza items[/ul]
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    BabyBoomBBQ ,
    Thanks, a couple places at Lake of The Ozarks makes pizzas this style. The Lake is 1/2 way between KC and St. Louis.[p]Mike
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  • Darnoc
    Darnoc Posts: 2,661
    Chubby,
    Check if there is a Itilian grocery in your area.They have many styles if imported provo.The ones hanging on rope sealed in wax,very tangy flavor compared to the typical stuff in the super markets.Sort of Sam Adams against Coors Light.Another great melting cheese with a good buttery flavor is Havarti,a little bit goes a long way.Been a pizza freak many years and still trying to find the perfect dough.Happy pizza making.
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  • waruwaru
    waruwaru Posts: 45
    Chuck/Tx,
    They usually come in small plastic bags. They actually look like small pizzas without topping, so they are quite thick. In the pictures in the link below, there are a couple without toppings. That's what they look like. In our grocery stores, they are hung near the end caps where tortillas/chips are.[p]Waruwaru
    [ul][li]http://boboli.com.au/recipes.html[/ul]
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  • Unknown
    Unknown
    waruwaru, this is a nice, informative site. I've bookmarked it. Thanks.

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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
    goat cheese is fantastic - i like artichokes & goat cheese pizza
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