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Old 12-09-2018, 01:37 AM   #1
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Best cheese combinations for pizza?

I live in the San Diego area and whole milk mozzarella and/or mozzarella di bufala (buffalo) is nearly impossible to get. So, I usually end up using a skim milk mozzarella which has significantly less fat and less flavor.

Thus, I've been thinking about using a combination of skim milk mozzarella AND provolone to get a better flavor.

Do you have a favorite cheese combination for your home-made pizza ? if so what are they ?

Thank you.

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Old 12-09-2018, 04:40 AM   #2
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I use Galbani whole milk mozz that I get from a regional warehouse club. I checked Galbani's web site an it looks like their products are available all over San Diego. Try their product locator. The warehouse club periodically runs specials on two 2 lb. bags of shredded mozz, and I put one in the freezer.



The whole milk mozz is quite a bit different from the part skim mozz that supermarkets tend to carry.
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Old 12-09-2018, 05:35 AM   #3
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Motz isn't hard to make at home. We make a variety of different pizza with different cheeses on many of them. Fig jam, gorgonzola and prosciutto come to mind. We have an Italian market that makes their motz on a daily basis, so buying it fresh isn't a problem. Can you get oaxaca cheese locally?
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Old 12-09-2018, 05:42 AM   #4
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I've been buying the Galbani mozz lately. Pretty good stuff.

Provolone and part skim would work. I don't think I've ever seen skim (as in fat free) mozz before. At that point, you might as well use plastic just for texture.

Don;t forget to sprinkle on some grated parmesan. That'll help as well.

You can try dollops of ricotta, too.

I recently made a "pizza" using naan as the crust, sauce, grated parm, and a reduced fat shredded Mexican blend that my wife buys. It wasn't something to write home about, but not bad for a 3 AM craving using the toaster oven.
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Old 12-09-2018, 01:54 PM   #5
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best cheese combinations for pizza

I went to the Galbani web site (product locator) and I discovered that Target carries whole milk (low moisture) mozzarella. I'll be going there tomorrow.
Target, of all places, who would have figured that ?
I hope that it is 'stretchy" and when you lift a slice it "runs in a long string" and that it has a better taste.

One thing is for sure, I don't care for the skim milk variety.

I also will be trying out a combination of provolone and whole milk mozzarella.

Thanks to all for your time.
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Old 12-09-2018, 02:29 PM   #6
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I like a little provolone in the mix. It adds a little sharpness to it.
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Old 12-09-2018, 03:23 PM   #7
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The little sharpness or kick is due to lipase. Lipase is found in goat's milk, provolone, some parmesans, some romanos.
The melty stringy cheeses are, oaxoca, mozzarella, and provolone. These are known as pasta filata cheeses, the curd is made then stretched in hot water or whey.


Any combinations are delicious.


I also like a cream sauce with other cheeses, instead of just cheese on some combinations, like a chicken alfredo with spinach.
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Old 12-09-2018, 03:33 PM   #8
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I get my fresh whole milk Mozz at Kroger in Dallas. In LA, that would be Ralph's... not sure about San Diego.

We also have a place in Dallas that makes it fresh called Mozzarella Company. I go there if I want an artisanal cheese.

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Old 12-10-2018, 03:20 AM   #9
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Quote:
Originally Posted by Traveler View Post
I also will be trying out a combination of provolone and whole milk mozzarella.
Please take notes, as we are looking forward to your report.


We regularly have a thin crust cheese pizza for lunch, but I've only used straight mozz. I'll have to try some of these suggestions.
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Old 12-10-2018, 06:37 AM   #10
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Up here, many commercial places use a mix of North American style mozzarella with a bit of Brick cheese melted in..not sure why, but it does brown nicely, and imparts a rich dairy flavor..But, that's for commercial type pizza, not authentic, Italian style. All the years I had my place, I used only Mozz...cost and convenience was the key..
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