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Old 01-16-2016, 08:42 PM   #11
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still going strong.
I last had one of their pizzas in 1972.
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Old 01-17-2016, 06:56 AM   #12
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We make some specialty pizzas that use different cheeses. One comes to mind that uses gorgonzola.
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Old 01-17-2016, 08:54 AM   #13
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In addition to lots of mozzarella I like to add this blend...

This is also what I use. I use it in lasagna too.
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Old 01-17-2016, 11:41 AM   #14
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You can put pretty much any kind of cheese on pizza. I've used everything from goat cheese to asiago to pepper jack.

One of my favorite pizzas has a sauce made with Frank's red hot, and is topped with buffalo chicken strips, blue cheese, black olives, and onion.

You're only limited by your imagination.
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Old 01-17-2016, 12:30 PM   #15
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I always use differing cheeses for pizza and frankly most anything calling for cheese.
Right now i have a combination of mozzarella, Pecorinno Romano, sharp cheddar, and Comte all shredded and in a plastic freezer bag.
If I have to pull out the box grater, I just grate a good bit for the dish and some more for another dish. Since i keep all the cheese I have in one gallon freezer bag, wrapped separately, they are right there to grate. All of them.
I even use the mixture for grilled cheese or to top pasta.

I never use pre-grated cheese. I understand they add something to keep the cheese from sticking to itself and that ingredient has a flavor of its own.
Not sure how accurate that is though. But the notion is quite prevalent, with most professional chefs.
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Old 01-17-2016, 04:13 PM   #16
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I never use pre-grated cheese. I understand they add something to keep the cheese from sticking to itself and that ingredient has a flavor of its own.
Not sure how accurate that is though. But the notion is quite prevalent, with most professional chefs.
They add cornstarch. It doesn't have any flavor, but some say it interferes with the melting properties of the cheese. I haven't found that to be true. I usually grate cheese myself at home, but when we cook for 25-30 people for DH's training class capstone event, we get big packages of pre-shredded mozzarella for lasagna and cheddar and Monterey Jack for Mexican dishes. Everything melts fine.
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Old 01-17-2016, 04:15 PM   #17
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They add cornstarch. It doesn't have any flavor, but some say it interferes with the melting properties of the cheese. I haven't found that to be true. I usually grate cheese myself at home, but when we cook for 25-30 people for DH's training class capstone event, we get big packages of pre-shredded mozzarella for lasagna and cheddar and Monterey Jack for Mexican dishes. Everything melts fine.
I use both shredded cheese and block cheese. Never had a melting or flavor problem.
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Old 01-17-2016, 07:20 PM   #18
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I use both shredded cheese and block cheese. Never had a melting or flavor problem.
Me either. Although I know for sure that low fat shredded cheese is worthless for melting.

We often grate our own block cheese but we don't buy four or five different kinds of Italian cheeses. The packaged blend works well for that reason, and melts just fine.
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Old 01-17-2016, 07:28 PM   #19
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Me either. Although I know for sure that low fat shredded cheese is worthless for melting.

We often grate our own block cheese but we don't buy five differt kinds of Italian cheeses. The packaged blend works well for that reason, and melts just fine.
I bet that's quite tasty
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Old 01-18-2016, 12:49 PM   #20
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If you think of the bottom crust as the first slice of bread for a sandwich, then you can use your imagination and put anything you want to on it. Just fold the slice in half and you have a whole half of a sandwich.
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