Whatever kind this dude uses.
1 Like
I use fontina as the base.
Add a finishing cheese when it comes out.
Burrata and shaved parm (not the store bought stuff, use a vegetable peeler to get long strips.)
Ricotta salata, blue cheese, and goat cheese all work.
Bonus snob points if you freeze them first then use a microplane to make “snow.”
And a microplane is…
Nevermind. I looked it up. Lol
My next pizza attempt is going to be fantastic.
1 Like
Mozzarella or buratta as @SkyzykS and @Brant_Drake suggested is what the “purists” would go for. Buffalo mozzarella to get really technical.
I don’t eat pizza, but if I had a choice, I’d do a 2-3 cheese blend: mozzarella for the "cheese pull” effect, and 1-2 other cheeses for additional flavour (e.g., parmesean, provolone, fontina)
Some people will go for more than 3, but IMO, you end up losing the flavour of the individual cheeses, or have one that dominates such that the others are just extra calories with no additional taste
2 Likes
Ok. What is the “cheese pull” effect?
Oh. Lol. Exactly what the name implies. 
If you want to really up your pizza game, use garlic confit instead of tomato sauce.
Buy some pre-peeled garlic, cover it about 90% with olive oil (it’ll shrink as it cooks), at a low simmer until its soft and kind of golden. Drain the oil, then puree the garlic in a blender.
Schmear it just like tomato sauce on a pizza. Plus you have free garlic oil.
Just be careful about making out with anyone afterwards
4 Likes
If you have a cast iron skillet consider this method of making a great crust, no fancy ovens required.
2 Likes
This sounds pretty amazing. Making out with my old man after sounds like bonus fun. Maybe I’ll wait for a day that he has really pissed me off.
Fontina is particularly good if made from a private herd at your small, specific farm.
The key to making out after garlic is for both people to enjoy the pizza.
1 Like
I do love me a good pan pizza. But my pans are all small. Guess I could make personal pan though. I have to make everyone separate pizzas anyway.
Well that would be reserved for a day that he has NOT pissed me off. Lol
Had a farmer tell me garlic will keep in a refrigerator for several months. Do you agree with this statement?
Yes. It’ll last that long on the counter as long as it’s in a dark and dry place.
2 Likes
Last question (total lie. I’m gonna have way more). How do I keep the center of my pizza from getting soggy? Should I be sauteing my veggies first to remove moisture?
Do you squeeze your cheese?
No. But I’m guessing that I should be?