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Cheese for homemade pizza


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Cheese for homemade pizza

Guy | | Apr 14, 2004 07:50 PM

In my never-ending quest for the perfect homemade pizza, I've posted, read, and learned from this board for many months. I'm now very happy with my crust; my pizza stone and KitchenAid mixer were responsible for much of the improvement. We've discussed canned sauce (nothing IMO beats Dom Pepino's) and canned tomatoes to make sauce (I'm back and forth between La Bella San Marzano and Muir Glen organic as to which is best--perhaps I should try blending them), now I'm trying to perfect the cheese topping.

I've tried all kinds of cheese blends to achieve the robust flavor I'm seeking. Many brands of Whole-milk Mozzarella (of course), fresh Mozzarella (too bland and too watery), sharp Provolone, Asiago, Parmesan, Grana Padana (sp?), Cheddar, Monterey Jack, Romano, and others have found their way on top of my pizzas in manifold combinations. Nothing truly satisfied until my newest discovery:

Cappiello brand whole-milk Mozzarella.

By itself it is flavorful enough to carry the day. All the fiddling I've tried with cheese combinations, and what I really needed was the right Mozzarella. My kids now rate my pizza "best around" instead of just "pretty good" since I've started using this. I buy it at Wegman's (it sits right next to the $9.99 foil bag of imported bufala that proved no improvement on my pizza), and according to the label it's made in Schenectady NY.

I'm always open to new suggestions, what do other Chowhound pizza-makers use on their pies?



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