Cheese - before or after toppings?

dgaddis1 · February 2017

I don't know why but when making pizzas I always put the cheese on last, over top of the toppings. Someone (I think on this forum?) asked why I didn't put the cheese on first....I didn't have an answer, hadn't really thought about it.

So for last night's pizza, I tried the other way. Worked well. Not sure which is better though.

Publix dough, pizza sauce, cheese, mushrooms, bell pepper, and left over smoked chicken (from Sunday night's cook). Finished off with a dusting with Dizzy Pig Mediterranean-ish (this stuff takes pizza to the next level!!).

FIRE

Ready for the Egg. Before the DP seasoning.

DONE.

SmokeyPitt · February 2017

Either way it looks great! If you can't decide then maybe he best answer is "both". Sauce+cheese+toppings+more cheese.

JethroVA · February 2017

I do sauce, then cheese, then toppings.

GATraveller · February 2017

Do both. Layer cheese then toppings then another light layer of cheese to hold it all together. Win win...because who doesn't like more cheese?

northGAcock · February 2017

I put my toppings on top with one exception. Pepperoni i lay of top of the sauce and cheese over it. I don't get the curling and shrinkage. Other than that.....toppings go on top for me. I usually give a lite sprinkle of cheese on top of the toppings....often fresh grated Parmesan.

Ladeback69 · February 2017

Looks good, but I don't know if it matters unles it is Chicago style where you put the cheese on first, meat and other ingredients, sauce then parmesan cheese. That reminds me I need to make another one sometime soon.

fishlessman · February 2017

northGAcock said:

I put my toppings on top with one exception. Pepperoni i lay of top of the sauce and cheese over it. I don't get the curling and shrinkage. Other than that.....toppings go on top for me. I usually give a lite sprinkle of cheese on top of the toppings....often fresh grated Parmesan.

i like the little pepperoni cups full of grease

this is a new england thing, we call the heavy greasy pizza greek pizza, its all made by the greeks in the area

gmac · February 2017

My old college roommate used to work at a pizza place and he always was told to put "wet" ingredients such as tomatoes, pineapple etc on top of the cheese or else the cheese held in the steam and the topping was both soggier and the crust was more prone to get soggy. Not sure if that is true but if I put tomato slices on a pizza they go on top of the cheese based on this 25 year old information (or misinformation).

gdenby · February 2017

Most American pizzas now have tons of toppings. Older New England/New York styles didn't have so much. So the cheese could go on the top, and get nice and bubbly and brown, and the sauce would get super hot 'cause the heat couldn't steam away. Also, the crusts were often baked at a higher temp so they tended to get crisper, at least around the edges. That way, if the pizza was a carry out, even a slice, it would still be pretty hot for a longer time.

jtcBoynton · February 2017

A lot of people will put the cheese on top because it will brown up nicely. Putting it under the toppings will help keep moisture from the sauce, etc from making the top of the dough soggy. More noticeable with thicker crusts and thick sauce layer (think deep dish).

Zippylip · February 2017

taste aside it's an aesthetic thing, pizzas with toppings on top always look better to me. First off you know what's on there & you can get some or many different colors, just looks more appetizing. I see so many pies on here that have incredible descriptions but look like a cheese pizza because all that good stuff is hidden. I've found some toppings do need to be underneath though to keep from cooking too much more, kind of insulated by the mozzarella.

northGAcock · February 2017

fishlessman said:

northGAcock said:

I put my toppings on top with one exception. Pepperoni i lay of top of the sauce and cheese over it. I don't get the curling and shrinkage. Other than that.....toppings go on top for me. I usually give a lite sprinkle of cheese on top of the toppings....often fresh grated Parmesan.

i like the little pepperoni cups full of grease this is a new england thing, we call the heavy greasy pizza greek pizza, its all made by the greeks in the area

...it's all good brother Fish. I usually purchase the larger size Boar's Head sliced really thin.

Botch · February 2017

As @Ladeback69 said, Chicago-style normally has the cheese underneath, as the long cook time would dry it out on top.
On thinner pies I always put the cheese on top, melted and slightly browned is what I like.

Now, sorta off topic: BASIL. Most sprinkle chiffonodded (okay, I know that ain't spelt write) basil on the top, and 80% of it is burnt when the pie is ready to slice. Yuck! I like to chiffonade my basil while the pie is on the Egg, and sprinkle it on while the pie is resting, before slicing.
Not traditional, but the way I prefer.

CtTOPGUN · February 2017

Really? They are called "toppings" for a reason!

Focker · February 2017

Crumbled Stashu's Italian sausage is a hallmark of the QC pie, which is covered in cheese. I like the crumbled sausage best when added after sauce. Good pepperoni, has to go on top. Thinly sliced, or diced, onions seem to cook better in the sauce.

Good tip on the chiffonade.

There are toppings that work best before cheese, after cheese, during, and after, cooking.

Putting basil chiffonade, minced calabrians, and grated parm, or Mike's Hot Honey, on a piping hot pie is a beautiful thing.

Cheese - before or after toppings?

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