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 40 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 Pastorelli pizza sauce that’s actually still made in Chicago on west Lake Street in the Fulton Market district, it’s just the best and is truly a sauce not just tomatoes. You can find it in stores in the Chicago area but even better also in pre-measured packets at places like Cost Plus World Market stores where they also have vacuum packed pizza crusts, I can’t believe how perfect they are. Pastorelli has a search engine to help you find the products in your market.
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.