What Kind of Cheese...

Most of the pizza guys I've talked to say WHOLE MILK mozzerella is the best chees to use, simply because it has more flavor than low moisture-part skim mozzerella. It aslo melts and browns better. But other owners use a "blend" of different cheeses, including chedder, and parm. Whats your take....what kind of cheese is the best for a pizza???

Freshly grated real mozzarella, piled high.. spinkle well with parmasean and hot pepper flakes just before folding in half and taking a mouth burning bite..

On a plain pie I use Parmagiano Reggiano. For a pie with mozzarella I prefer fresh, whole milk (buffalo, if possible) mozzarella. Sometimes I'll use scamorze.

All of the above! It's your pizza! Use whatever you like!

No Cheddar EVER on a traditional pizza. I guess it would be OK on one those new fangled cheesesteak pizza things. Anybody out there ever try one of those? was it any good?

My brother makes a wonderful deep dish pizza with cheddar cheese. We still add the same old mozzarella and parmesan, but the cheddar really adds that certain je-ne-sais-quoi. I add cheddar to frozen pizzas. My partner, John, was concerned when I told him about the cheddar, until he tasted it. Now he asks for it.

Some people put ham and pineapple on a pizza. That does not appeal to me, but I'm not about to tell anyone what they cannot put on a pizza.

Around here, it's pretty much a 50/50 mix of Mozzarella and Provolone.. Some shops sprinkle on the Paramigiano before baking, but for the most part, it's an option at the table in a shaker...

Oh ya, as for the cheddar... I'll toss a sprinkle on when I'm baking at home... Otherwise, I wouldnt want it from a pizza shop (they'd ruin it).. But if they're making a Mexican Pizza... Oh ya!

Dearfolk,
I've got a friend here who is known for her adventuresome palate. Some time ago, she discovered that she likes extra-sharp cheddar on pizza - as the only cheese! Her second preference is extremely-old, virtually falling-apart Stilton.
I wonder if she's tried a livermush pizza... a place in North Wilkesboro, North Carolina actually offers such a menu item. (I can't help but wonder how many of them they've sold....)
'Mushlessly, Ort. Carlton in 30601-Central.
P. S. Shall I investigate?!?!?!?

Ort... She needs to try a "White Pizza".. Olive oil and vinegar mixed, topped off with some fresh head cheese...

I think I remember reading that Pizza King / Sir Pizza brags about using only Provolone.

There's a Pizza joint on the boardwalk in Wildwood, N.J. called Mack's, been there forever. Back in the day it was 20 cents a slice and a birch beer was 10. The pie has never changed, it's still the best, whenever I get back up to the old stompin' grounds that's my first hit. Had the chance years ago to tend bar with a guy named Tommy who worked at Mack's for years, he told me besides the whole milk mozza, they split it with a Wisconsin "BUTTER CHEDDAR", have tried for years to get a hold of some, but can't get a handle on it. The pies are great, they sell so many of them that the sauce is pumped on them out of a garden hose that comes up from the floor below and is attached to these huge containers of the sauce. I know that Mack's buy their tomatoes for the sauce in the summertime up in Vineland, N.J. and have a local canner put them up for the following year. The pie drips oil as you eat it, Tommy said it was from the Wisconsin "BUTTER CHEDDAR", sure wish I could find some. In high scool in South Philly, one of my teachers was a Norbertine priest from Wisconsin, Father Frigo, his family is the worldwide "FRIGO" Cheese Corp., every Friday in school in his class was a cheese party, a lot of fun and good eats. Father Frigo was a real good guy. Anyway, I'm always experimenting with pizzas, have a lot of great ones - "gorgonzola, pine nuts, fresh basil, oil-cured sundried tomatoes and nicoise olives" and another is - "shrimp, charred red peppers, marinated garlic and buffalo mozza" to name a couple, but there nothing like a Mack's. I need a fix. CHEF JOE!

Wow, 11 posts and no one has slammed St. Louis provel yet.

It’s immoral to put cheddar on pizza, your all going to hell.

Actually, when I make it at home I sometimes put slices of provolone on the crust, the rest of my toppings, and then a mixture of mozzarella, cheddar and parmesan on top.

Mozzarela with a little chedder is a good combo for me. But I am open to other things.

try this sometime with all fresh-grated cheeses: 1 part romano, 1 part asiago, 2 parts provolone, 2 parts mozzarella

so good

Velveta rocks, but occasionally Kraft Singles are good for a change of pace.