While always looking for new and tasty ways to make better pizza I came across a pizza cheese blending article in of all things “Pizza Today” magazine that referenced 11 possible cheese blends:
Using a box grater that belonged to one of my grandmothers that I’ve had for over 30 years I prepped each blend. I found these quite nice seven inch pizza crusts made by Golden Home Baking hanging on a rack in the tomato sauce section, sort of a flat bread but perfect for what I was doing. I use a pizza sauce by Pastorelli that’s actually made on Lake Street in the Fulton Market district, it’s just the best and is truly a sauce not just tomatoes.
I decided to try Cheddar and Monterey Jack, Mozzarella and Fontina, Mozzarella and Provolone and the four cheese blend of Mozzarella, Fontina, Asiago and Parmesan that is sort of the holy grail of better pizza places.
So for the first batch I did just sauce and cheeses and the results of the tasting panel were not so much of a surprise but not terribly exciting and with some disagreement:
Well then we had to go to the next step and add mushrooms and sausage to see if that changed the way the cheese tasted over all with a yes and no result.
So overall not the revelation I was hoping for but fun none the less.
One more thought from the article they tried mozzarella/Muenster/provolone mix that “…really works well, as the Muenster provides an extra creaminess to the pizza that is missing with the typical mozzarella/provolone mix.” Have ti try that next time.
Hope you got a bite out of my “grate” story.