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Extra Cheese as a Topping

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Extra Cheese as a Topping

foodpimp | Sep 24, 2001 10:11 AM

Extra cheese on pizza is possibly my favorite topping. The only other contender is anchovies, but too often the quality of these are poor, so that brings me back to extra cheese. I am speaking about the reheated New York slice with shreds of room temperature mozzarella piled on. The reheating of the slice causes the cheese to melt just enough so that it does not mingle with the rest of the sauce and cheese, and does not turn orange as the original cheese has. In short, the extra cheese has become a topping. When one orders a whole pie, however, the extra cheese is not a topping, but a component. What pizza parlors do to whole pies ordered with extra cheese is simply add extra cheese before the pizza is cooked. This may make for a richer tasting pie, though I usually cannot discern any benefit. So I'd like to ask the NYC hounds if they know of a pizza parlor anywhere in Manhattan that applies the logic of extra cheese as a topping to an entire pie? What I currently do is order a plain cheese pizza, and allow it to cool for a bit, then add my own shredded mozzarella and place the pie on a large pizza pan and pop it into a 400 degree oven for a few minutes. This recreates the effect *somewhat*, but is not really comparable to the sublime deliciousness that a pizza parlor imparts to the reheated slice topped with uncooked cheese.

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