What cheese on Pizza

hawkegg · November 2009

I have seen this before but looking for better options for cheese on pizza. I currently use Belogioso (spelling? ) moz cheese and parm regiano fresh grated. Any ohther suggestions. I see photos of pizza and the cheeses look better than mine.
thanks for the help Scott

Little Steven · November 2009

hawkegg,

The mozzerella is really important. If you don't get one that is well aged you will end up with a lot of grease. Asiago is really good but, again, it can produce grease. Provolone is good and so is Fontina and Romano. A blend is best but if you can't get aged cheese, shred it and leave it open in the fridge for a day.

Steve

HungryMan · November 2009

Motz and provalone mix is good.

Sooner Egg · November 2009

I was raised in New York and my family's pies were always 70% mozzarella and 30% provolone.....makes the perfect pie every time

RU Eggsperienced · November 2009

Thanks for posting - always looking for a better pizza and I got some good advice tonight.

hawkegg · November 2009

what kind of moz. The Belegioso is really wet, is there something better?

Hoss · November 2009

All cheese is GOOD!!!

mkc · November 2009

We love Grande East Coast Blend, but have to mail order it from pennmac. They also have a mozzarella/provolone mix.

AZRP · November 2009

I just use whole milk moz. -RP

Kokeman · November 2009

Provel cheese is always on our pies with a little mozzarella.

Kokeman · November 2009

Provel cheese is always on our pies with a little mozzarella.

RU Eggsperienced · November 2009

What I gathered is you shred it and leave it open in the fridge for a day or so to dry it out.

Not sure this helps but makes sense since the fridge is a cooling dehumidifier.

Mr. & Mrs Potatohead · November 2009

Don’t be afraid to stray!!
Add to the mozzarella, it being the base. Different blends can be a lot of fun and you never know what may come.
Once upon a time, I added some aged Swiss (six year aged!!) to a pie with ham, onion and pineapple and just loved it. You just never know what flavors come out, until you give it a go-round! Some combinations, you may like, love or hate! But you gave them a try!
In addition to mozzarella(or maybe even on their own) try Provolone, Asiago, Parmesan, Romano, Feta, mild to sharp Cheddars, aged Farmer's Cheese, Monterey Jack, Havarti, Beer Krause / Kausa (sp?)….The list goes on!
Remember...This is only an experiment

!

Unknown · November 2009

Get a fresh mozz, take it out of the liquid, wrap it in twisted cheese cloth suspended from a chopstick. Dry that yourself and you'll get a mozz that no one will beat (unless of course you have some of them eye-talian h20 buffalo...)

fishlessman · November 2009

sometimes i crave greasy pizza, thanks for the tip :woohoo: took me along time just to figure out how to get the pepperoni to cup up just right and hold the grease

oh, and the grease from chourico is the best of all. the assiago gives the mozz some good flavor. my favorite pizzaria serves a greasy greek style pie, so much greese that the outer crust gets covered in little fried like bubbles

Little Steven · November 2009

fishlessman,

Opa! BTW I stopped at the local Portuguese butcher the other day and they went out of business. They made a killer Chaurice. Damn!

Steve

crghc98 · November 2009

If you like greek style pizzas...those are usually a mix of cheddar and mozz.

What cheese on Pizza

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