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Message
Best cheese blend ratio for Pizza
Posted on 9/17/23 at 2:45 pm
Posted on 9/17/23 at 2:45 pm
Spin off from the Parmesean thread.
First, for those that have never used fresh grated Parmesan Reggianno, it is a life changing experience vs the cardboard in the green container.
The ratio I typically use for my scratch pizzas is:
45% Mozzarella - Grande, Low moisture, part skim- pre-shreded
45% Provolone - Grande, pre-shreded
5% Parmesean Reggianno - grated
5% Pecorino Romano - grated
The fresh grated cheese makes a very noticeable different in the taste.
I have never really used fresh mozzarella, would love some thoughts on that.
First, for those that have never used fresh grated Parmesan Reggianno, it is a life changing experience vs the cardboard in the green container.
The ratio I typically use for my scratch pizzas is:
45% Mozzarella - Grande, Low moisture, part skim- pre-shreded
45% Provolone - Grande, pre-shreded
5% Parmesean Reggianno - grated
5% Pecorino Romano - grated
The fresh grated cheese makes a very noticeable different in the taste.
I have never really used fresh mozzarella, would love some thoughts on that.
4
Posted on 9/17/23 at 3:38 pm to KosmoCramer
I like whole milk mozzarella that I shred if making pizza at home. I might add fresh shredded parm and or Romano just before finishing.
I don’t use fresh mozz because of the fluid in it, but I've had it on pizza and it's okay. Not my preference, though I love it otherwise.
I don’t use fresh mozz because of the fluid in it, but I've had it on pizza and it's okay. Not my preference, though I love it otherwise.
Posted on 9/17/23 at 3:44 pm to KosmoCramer
I use a fresh mozz 90% of the time and just tip thumb size chunks of it and spread across the pizza. But a drier shredded mozz works good for a more classic cheese, pepperoni, etc.
But usually make another pizza with a different cheese be it provolone (really good with mortadella and pistachios) or goat cheese and figs. Just depends on mood and ingredients on hand.
But usually make another pizza with a different cheese be it provolone (really good with mortadella and pistachios) or goat cheese and figs. Just depends on mood and ingredients on hand.
Posted on 9/17/23 at 4:42 pm to KosmoCramer
I love having a tiny bit of smokiness so I’ll add a tiny bit of smoked mozzarella or provolone to the mix. Not so much as to overpower just enough for a hint of smoke…. Then again I don’t have a wood fired oven so maybe that’s what I need.
Posted on 9/17/23 at 4:47 pm to KosmoCramer
quote:
Mozzarella - Grande, Low moisture, part skim- pre-shreded
Absolutely never use pre-shredded, especially for mozzarella. You get a way better flavor from whole milk.
I tried both the large slices and small balls of mozzarella. I think it's easier to get a consistent spread of cheese with the balls.
Posted on 9/17/23 at 4:54 pm to BilbeauTBaggins
I'll have to try the fresh mozzarella next time for one or two pies.
I usually make 10+ pizza for gatherings and don't want to cut/shred the fresh stuff.
The Grande pre-shreded cheese is pretty damned good. I would like to get my hands on a 6 lbs block that they sell.
I usually make 10+ pizza for gatherings and don't want to cut/shred the fresh stuff.
The Grande pre-shreded cheese is pretty damned good. I would like to get my hands on a 6 lbs block that they sell.
Posted on 9/18/23 at 9:07 am to KosmoCramer
Costco will sell this for around $8
I've used in a caprese and on pizza. It can cover 4 personal pizzas easily
I've used in a caprese and on pizza. It can cover 4 personal pizzas easily
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