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Old 09-01-2006, 11:17 AM   #11
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Mozzarella and Provalone are both nice and gooey when melted and still hot. Buy fresh and shred your own with a box grater or foodd processor.
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Old 09-01-2006, 12:05 PM   #12
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Good cheese is the key. Everyone has already said that though.
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Old 09-01-2006, 01:30 PM   #13
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i read somewhere a while back (cant remember the website) that what you are looking for is achieved by combining like three different cheeses all with stretching/melting properties.... had something to do with how the protein structure denatured and tangled itself with the other properties of the different cheeses.... so try mozzarella, provolone and fontina.... my preference for pizza is the simple truly italian versions of the margherita which is made with fresh fior di latte mozzarella and used sparingly, however
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Old 09-01-2006, 01:34 PM   #14
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Why do you want ur cheese like that? I think it's just annoying, cause when you take a bite it stretches, taking all the other cheese, and toppings with it.
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Old 09-01-2006, 02:44 PM   #15
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Quote:
Originally Posted by goboenomo
Why do you want ur cheese like that? I think it's just annoying, cause when you take a bite it stretches, taking all the other cheese, and toppings with it.
I find that all the cheese and toppings pulling off is usually a function of too much sauce, not the "stringy" or stretchy cheese. The long "strings" are possible only when the cheese holds to the crust while you pull a piece away from the rest of the pie.

And yes, having all that cheese slide off IS annoying! (But I don't think that's what anyone is after in this instance! )

John
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Old 09-08-2006, 06:58 PM   #16
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Muenster was what they used at little caesars, my first job at the age of 15. I still appreciate that weird quality of their pizza, regardless of how poor the quality is. Its a cheaper cheese, and higher moisture than the 'low moisture' mozzarella that is typically used by pizza joints. The moisture in turn tends to sink down into the dough, leaving the mid-section of the pizza slightly undercooked.
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