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36 replies

Which cheeses on pizzas?

J jorgerunfastMember
w+a's comment on the "wine and pizza" thread about 4 cheeses on his pizza got me wondering... what kind of cheeses do you like to use to make your own pizza? in what combinations?

i use mozzarella a lot, and ricotta pretty regularly (often in tandem), but i'm wondering what else people have used, and in what combinations?

mozz and fontina maybe? asiago and ricotta?

i'm especially curious as to which combinations you use when you're trying to avoid tomato sauce on the pie...
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BRRBRRMember
We do margherita quite a bit so, of course, the best fresh mozzarella is the only way to go there. However, with other pizzas, I still almost always have mozzarella in part. I've also used gruyere successfully - it really added a nice, nutty element. I've used fontina once or twice, and some parmesean as light sprinkle at the end. I'm not sure about ricotta, though, jorge - that sounds a little odd on a pizza! Eek Big Grin
J jorgerunfastMember
quote:
Originally posted by BRR:
I'm not sure about ricotta, though, jorge - that sounds a little odd on a pizza! Eek Big Grin


you gotta try it! i just place a few dollops around the pie before covering with mozz. if you cut at a high heat it creates a very very thin light crust, when you bite into it the ricotta is creamy and refreshing with just enough texture. you should certainly give it a shot!
T thecabernetofdoctorcaligariMember
Yup, all of the above.

Ricotta is a nice addition.

We use chevre sometimes, too, especially if the 'za is going to have spinach or pine nuts.

One of my favorites is "emergency pizza" or "pantry pizza".....when we root around the fridge and use schnibbles of whatever we happen to have on hand.

Sad part is, that's often not reproduceable - a taleggio, teleme, morbier, chevre, and pepper jack gem happens only once.

Wink

We also frequently try to build without tomato based sauce!
K ksc02Member
quote:
Originally posted by wineismylife:
The one that w+a and I have shared on numerous occassions is Mozzarrella Flor di Latte, Gorgonzola, Provolone & Shaved Parmesan with a little fresh basil and EVOO.

Cool We have a winner!


Chevre (many different types here) and Monterey Jac a couple of other cheeses I've successfully used in pizzas. They can be great additions.
It's fun to play with different combinations. The true key, or course, is the combined taste of all 4. The balance. For one to not dominate but for all to complement each other both in taste and textures. It's not as easy as one would think. But it's fun and you can come up with some great surprises.
Last edited by ksc02
glennkglennkMember
We do a lot of classic margarita and sometimes add lots of fresh and dry chili for a spicy variation.

For white pizza, our 2 favs are:

1. A little cream as the base with goat cheese and bacon

2. Again a little cream as the base, fresh mozz, thin slices of potato and rosemary.

Homemade pizza is great. We are currently tinkering with the idea of a pizza oven in the backyard of our new place….
J jorgerunfastMember
quote:
Originally posted by GlennK:

For white pizza, our 2 favs are:

1. A little cream as the base with goat cheese and bacon

2. Again a little cream as the base, fresh mozz, thin slices of potato and rosemary.

Homemade pizza is great. We are currently tinkering with the idea of a pizza oven in the backyard of our new place….


What do you use? Just heavy cream?
glennkglennkMember
quote:
Originally posted by jorgerunfast:
quote:
Originally posted by GlennK:

For white pizza, our 2 favs are:

1. A little cream as the base with goat cheese and bacon

2. Again a little cream as the base, fresh mozz, thin slices of potato and rosemary.

Homemade pizza is great. We are currently tinkering with the idea of a pizza oven in the backyard of our new place….


What do you use? Just heavy cream?
yep, jjust a small amount.
wineismylifewineismylifeMember
quote:
Originally posted by jorgerunfast:
quote:
Originally posted by wine+art:
My favorite here in town has, Mozzarella, Romano, Parmesan and Gorgonzola, along with EVOO.


can you tell me more about the pizza? is it a white pizza? toppings? crust?? i'm gonna be making pizzas this weekend and wanna try several things.


Dude, read my post. Razz
F futronicMember
Please, "parmesan" is the stuff that comes out of the green containers at your supermarket. The real (good) stuff is Parmigiano-Reggiano.

Anyway, the cheese I use depends on the other ingredients. For a margherita, I will use mozzarella di bufala. Sometimes gorgonzola dolce will go with sharper ingredients such as arugula and prosciutto di Parma.

A good "blend" of cheeses is mozzarella (not di bufala) and brick to get a good melty cheese with some sharpness. Chevre is also good to use depending on the other ingredients. It also depends on whether a tomato sauce is used or just olive oil.
indybobindybobMember
My approach to pizza is kind of like GA's salsa philosophy: What recipe???

As long as the herbs/cheese/dough/toppings are first rate, and the oven is hot enough, it's hard to screw it up.

That said, ones that I've personally made and loved:
Chevre with toasted pinenuts, rosemary and halved cherry tomatoes on thin whole wheat crust.
Mozz (the kind in the plastic wrap, not fresh) in spades, a LITTLE fresh Mozz on top, reduced plum tomatoes, anchovy, EVOO, basil leaf, regular crust.
Mix of shredded smoked gouda and swiss cheese, toasted walnuts, grilled wood ear mushrooms, whole wheat crust.
Chevre, fresh dill, sautéed shrimp, squeeze of lemon after cooking, regular crust.
mneeley490mneeley490Member
quote:
Originally posted by Ed Bowers:
quote:
Parmigiano-Reggiano


Sorry that I used the word 'parmesan' as a generic term, not specific. I hate the green container and the red container.

LOL. I just had to laugh, as the green can was always a staple in my mother's kitchen. Since it had no flavor, I was never sure what it was supposed to taste like. But she shook out heaps of the stuff whenever we had Eye-talian style food.
indybobindybobMember
quote:
Originally posted by KSC02:
quote:
Originally posted by mneeley490:
I just had to laugh, as the green can was always a staple in my mother's kitchen. Since it had no flavor, I was never sure what it was supposed to taste like. But she shook out heaps of the stuff whenever we had Eye-talian style food.

Eek MOM!? That was my mom!
How did she.....? Smile


Dude, that was everyone's mom. Razz
G gregtMember
Anything that's in the house. We never have mozarella around, so that's never on the pizza. Too milky for my taste. Ditto ricotta. If that's around it goes into cheesecake. But anything else goes. Any kind of blue and any kind of semi-hard cheese are usually what we have. Usually not with tomatoes but if we have some, they can be used.

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