/ck/ - Food & Cooking » Thread #7015189

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Anonymous Mon 26 Oct 2015 23:29:45 No.7015189 View Reply Report Delete

Just what kinds of cheese would one want to put on a pizza to get the textures found in restaurants? What kind of brands? Dry, fresh, shredded, aged?

Anonymous

Anonymous Tue 27 Oct 2015 00:34:08 No.7015364 Report Delete

Quoted By:

Shred-your-own low moisture part-skim mozzarella.

Unshredded low moisture part-skim is what you will find, but you might be able to get Whole Milk mozzarella which is more oily-milky flavorful and will probably stretch more, and is what is/was traditionally used in good NY pizzerias. It will probably be harder to find. Fresh Mozzarella is also an option; it has whole milk mozz flavor x2 but it gives off the most water when it melts which can make the pizza wet (which is why it is only used in wood-fired ovens) and is pricey. The best would be Low Moisture Whole Milk mozzarella, but that is a sort of specialty foodservice cheese that really doesn't exist in many grocery stores, if any.

Also:

Don't bother unless you have a pizza stone or are making a pan pizza in a rectangular/square steel pan. Use your cheese money to buy a pizza stone or steel 13 x 9 pan at Wal-Mart.

Anonymous

Anonymous Tue 27 Oct 2015 00:37:07 No.7015370 Report Delete

Quoted By: >>7015377

never use fresh mozzarella

tried it once and it turned out horribly

Anonymous

Anonymous Tue 27 Oct 2015 00:38:52 No.7015377 Report Delete

Quoted By: >>7015395

>>7015370
Is it possible to safely dry fresh whole milk mozzarella?

Anonymous

Anonymous Tue 27 Oct 2015 00:45:06 No.7015395 Report Delete

Quoted By:

>>7015377
yes but use a hair dryer to speed up the process

Anonymous

Anonymous Tue 27 Oct 2015 00:57:40 No.7015419 Report Delete

Quoted By:

>>7015189
saputo cheese it's super fucking gooy when you cook it just right mix it in with mozz and you're golden

Anonymous

Anonymous Tue 27 Oct 2015 01:08:08 No.7015448 Report Delete

Quoted By:

unshredded provolone i found to be the best cheese to use on pizza

Anonymous

Anonymous Tue 27 Oct 2015 03:47:11 No.7015740 Report Delete

Quoted By:

I just buy packs of small mozarella balls and squish them with my hands
Works flawlessly

Anonymous

Anonymous Tue 27 Oct 2015 03:57:05 No.7015754 Report Delete

Quoted By: >>7015814

A combination of provolone and low-moisture mozzarella makes for a nice, stringy, perfect pizza.

Anonymous

Anonymous Tue 27 Oct 2015 04:09:57 No.7015775 Report Delete

Quoted By:

I use mozzarella and coby jack.

Anonymous

Anonymous Tue 27 Oct 2015 04:12:33 No.7015780 Report Delete

Quoted By: >>7015846

>>7015189
worked at pizza hut for far too long ask me anything

Anonymous

Anonymous Tue 27 Oct 2015 04:36:44 No.7015814 Report Delete

Quoted By:

>>7015754

this

the provalone adds a bit more flavor than just plain mozz as well.

throw a slice of provalone on your next grilled cheese, stringy cheese for days

Anonymous

Anonymous Tue 27 Oct 2015 04:49:54 No.7015835 Report Delete

Quoted By: >>7015845

Genuine NY pizza rarely if ever uses Provolone. It's is sort of a myth that they do. It's all about mozzarella.

One thing some do do, though, is sprinkle a pecorino Romano or parmesan on the sauce before putting down the mozzarella.

White cheddar as an addition to mozz is also pretty popular through the Midwest.

Anonymous

Anonymous Tue 27 Oct 2015 04:54:52 No.7015845 Report Delete

Quoted By:

>>7015835
That's why New York pizza SUCKS.
Just mozzarella doesn't have enough flavor or string to use all by itself. Fucking bland.
Also, most pizza places add a little parmessn or pecorino romano on top as well, unless they're a shit pizzeria. Provolone and mozzarella FTW.

Anonymous

Anonymous Tue 27 Oct 2015 04:57:06 No.7015846 Report Delete

Quoted By: >>7015851

>>7015780
Just what kinds of cheese would one want to put on a pizza to get the textures found in restaurants? What kind of brands? Dry, fresh, shredded, aged?

Anonymous

Anonymous Tue 27 Oct 2015 05:00:00 No.7015851 Report Delete

Quoted By:

>>7015846

I'm no pizza savant, but one thing is for sure... whatever you do, DO NOT BUY pre shredded cheese, that shit is fucked right out of the gate and they use corn starch or something as a de-clumper

that lazy tard shit will screw up whatever you try and melt it on

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