Cooking4Fun
Senior Cook
Wouldn't it make more sense to put a large disc of cheese the diameter of the pizza and place it on top? Less surface area and maintains moisture better? Easier to portion? Saves lots of time?
Why is mozz shredded for pizza?
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Andy M.
Certified Pretend Chef
I suppose. Then you'd have to have 10", 12", 16", etc. disks on hand to cover multiple pizza sizes.
Also, they would be difficult to store and awkward to handle as the would tend to break apart.
Not mention that mozzarella cheese is made in those circular sizes.
Also, some pizzas are not round.
Now I want pizza!
Also, they would be difficult to store and awkward to handle as the would tend to break apart.
Not mention that mozzarella cheese is made in those circular sizes.
Also, some pizzas are not round.
Now I want pizza!
HeyItsSara
Head Chef
If you did, then you couldn't add any other toppings.
Sir_Loin_of_Beef
Chef Extraordinaire
Where I come from, the toppings always went on before the cheese. If people thought the pizza place was skimping on the toppings they just moved on to the place on the next corner and the skimper would soon be out of business. We took our pizza seriously.
jennyema
Chef Extraordinaire
It’s cheaper. Plus you might not want that much cheese
Most toppings are added under the cheese. Although I've seen a definite trend for putting them on top.
In order for it to be palatable it needs to be very thin. As a solid disc, already mentioned, I don't think you could transport a such a thin disc of cheese very far.
Not to mention slicing a piece of soft cheese that large would be incredible. It does not have the same fibre construct as a piece of meat.
caseydog
Master Chef
Some pizzas are made with slices of cheese instead of grated, but not a single pizza-sized slice. They are deli-style slices.
CD
CD
Cooking4Fun
Senior Cook
Why not? Toppings usually go on top of cheese?
Cooking4Fun
Senior Cook
You could compromise and use round slices of cheese like subs use. That could accommodate different pizza sizes.
Cooking4Fun
Senior Cook
By hand and shredded cheese we can easily go 10% more if it isn't a good batch or partly premelted.
caseydog
Master Chef
Like I've said, I've seen pizzas made that way. I think it is a regional thing. I think Chicago "pizza," AKA tomato casserole, uses sliced cheese... under the sauce.
CD
Badjak
Head Chef
- Joined
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I got a feeling that it may be a bit of an American thing
This is what I am more used to
This is what I am more used to
caseydog
Master Chef
Ah yes, that is what you will get in Napoli. I've been there, and had that. There is a restaurant in Friso that makes that kind of pizza.
Most pizza in the US, and probably around the world, is made with low moisture mozzarella. It has a lot less liquid, so it is easier to work with. Fresh mozzarella can make a pizza soggy, because it has a lot of water in it.
You need a very hot, wood or coal fired oven to cook that kind of pizza, because it has to cook in a mater of a few minutes. My local Neapolitan pizza place has two wood fired ovens...
CD
Fresh mozza would never make it to a pizza in my house. I'm afraid it would disappear between lifting it from the package and the pizza.
There is this huge cavernous hole it has to make it past, it just seems to suck it in, I've never seen the poor mozza make it to a pizza. Occasionally it makes it to a plate and gets decorated with a balsamic glaze and some basil. That's rare but it does happen.
There is this huge cavernous hole it has to make it past, it just seems to suck it in, I've never seen the poor mozza make it to a pizza. Occasionally it makes it to a plate and gets decorated with a balsamic glaze and some basil. That's rare but it does happen.
Sir_Loin_of_Beef
Chef Extraordinaire
Most of the Italians in my home town are actually Sicilains, so the sheet pan pizza prevails.Rectangular pizza cut into squares, 30 slices in a full size pan (Ventry's pizza) and 15 slices in a half pan (Honey's pizza).
CharlieD
Chef Extraordinaire
Mozzarella cheese I've bought in the past and sliced for pizza, did not melt nicely.
Cooking4Fun
Senior Cook
I asked chatgpt. It said a 16" disc of mozzarella weighing about 14oz would be about 0.11 inches thick. It also said mozzarella is more elastic than provolone so I assume it won't tear when centering over pizza.
It probably wasn't mozzarella or it didn't cook enough?
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,824
Around here most places do dough, sauce, cheese, toppings. That's the way I do homemade pizza.
I like a margherita pizza - sauce, sliced mozzarella and lots of fresh basil when I make it.
I always use shredded mozzarella when making a regular pie.
I like a margherita pizza - sauce, sliced mozzarella and lots of fresh basil when I make it.
I always use shredded mozzarella when making a regular pie.
Andy M.
Certified Pretend Chef
Charlie, mozzarella you have to slice is usually fresh mozzarella which has a higher water content. The shredded stuff is dryer so it's easier to melt it.
