Hi Luis, You can use mozzarella as the base cheese by itself for margherita, Neapolitan, and Greek pizzas. The pound log and half pound balls are the most common sizes found in grocery stores and are the perfect size for slicing. It also contains a significantly less salt, the high salt levels in American made Parmesan cheese is a major contributor to its flavor . The cheese is best used diced up on pizza as it doesn’t melt well but when warmed does have a very thick creamy texture. Sauce: Using deli cheese instead of bagged shredded mozzarella cheese will provide a richer and creamier cheese flavor and often it comes out to be cheaper by the pound as well. Most people has had the American made versions of these cheeses generally labeled as Parmesan, not the Kraft grated cheese, and Romano sold in wedges; they are good in their own right but do not compare to the complex piquant flavors of the authentic Italian variety. Smoked Gouda is a smoke cured yellow cheese made from cow’s milk from Gouda, Netherlands. Without a doubt Mozzarella. Ricotta cheese is typically blended with mozzarella, fontina, gruyere, or gorgonzola cheese to make a creamy base. The whole milk mozzarella, with only a gram or two more fat per serving has more flavor with a more creamy cheese texture. Consider using any hard / aged cheeses as an accent cheese, ideally after you finish cooking as a garnish. Instead of getting it sliced, just ask for a chunk and shred it at home later with a box grater. Thank you. Dough is now ready to spread in the pan. mixing part-skim and full fat mozzarella will achieve this. The taste of Provolone can vary depending on the length of aging from a sweet mild flavor with a more creamy texture, short aging time, to a distinct piquant taste and dryer texture, longer aging time. Goat cheese pairs well with caramelized onions, figs, and peppers. It combines well with bacon, caramelized onions, or roasted vegetables. Whether you're making a pizza as a staple on your menu or just as a specialty item offered at your restaurant once a week, it's important to find a cheese that works for your pizza! Although mozzarella, cheddar, Parmesan, and provolone are the four main pizza cheese types, there are many other cheese varieties that can be incorporated into your gourmet pies to add a unique taste. You could also try using sliced whole milk mozzarella cheese from the deli instead of shreaded / shreading it yourself. The edible skin is created from exposure to smoke during the smoking process. If you have never used fresh mozzarella you simply must give it a try. When making pizza with mozzarella cheese, you can choose between high and low moisture. This shouldn’t be confused with products labeled as Parmesan which is aged generally less than 9 months and substantially inferior in flavor, made from cows fed more than just grass and hay and from pasteurized milk. Smoked mozzarella is most commonly available in 8 ounce balls and has a yellowish-brown outer skin. Because of the versatility that cheddar cheese offers, you can add toppings like pepperoni, ham and pineapple, and different kinds of meat for a savory meatlovers pizza. Works great mixed one part Smoked Gouda with four parts Mozzarella. Pecorino Romano is a DOP and PDO certified cheese made in Tuscany from sheep milk and aged 8 or more months. If you use instagram, facebook or twitter share any pizza pics @thehomepizzeria. This will give customers a random savory taste as they take every bite. Thanks Big Russ, poured a lot of time into this so it’s always wonderful to hear! Great suggestions! We have done the research to see which cheeses will give your pizza the best look and taste. Finally put the onions and tomatoes in a single layer all over the pizza . Although goat cheese doesn’t melt like mozzarella and provolone do, it softens up very nicely when cooked in the oven. If used alone, make sure to slice it thinly and drain any excess moisture from the cheese. High moisture mozzarella has a very short shelf life and has to be used within the first day of being made. Hi can I use homemade cheese to make my pizza? Gouda is a delicious addition to pizzas featuring pulled pork or barbecue chicken. Smoked Gouda! Use ricotta on white pizzas and top it all off with chicken, shrimp, or even bits of broccoli. From dry Italian cheeses to a creamy blue cheese béchamel sauce, try them individually or mix and match to discover your favorite flavor combination. Fresh mozzarella, deli mozzarella and whatever that stuff is in the big brand cheese isle. Try to make an Italian tomato, chicken pesto, or tomato basil pizza with provolone as your base. Because mozzarella is so versatile, it is the number one choice of cheese to be added to a cheese blend. Now that you know the characteristics of each cheese type and the flavors of pizza they pair well with, you can begin experimenting by adding in some specialty cheeses. Use cold cheese to prevent cheese from over cooking and possibly burning. Cream cheese: If you love pizza, then just add cream cheese to it and you will love it all the more! Ricotta cheese is typically blended with mozzarella, fontina, gruyere, or gorgonzola cheese to make a creamy base. Cheddar cheese is also commonly used on specialty pies like chicken bacon ranch, cheeseburger, and buffalo chicken pizzas. The cheese is best used diced up on pizza as it doesn’t melt well but when warmed does have a very thick creamy texture. Bake at a lower temperature. I am in India. Overall the use of whole milk and additional fat gives it a more satisfying taste; because of that, you will likely use less of the whole milk mozzarella cheese to get the same satisfying cheese taste than you will of the part-skim mozzarella.