Cheese for pizza?

[Anonymous]

I have gotten pretty good at making my own pizza crust in my stand mixer. For the adults I always use fresh mozzarella balls but my kids don’t like that. What’s the best type or combination of types of shredded cheese to most closely approximate pizzeria cheese?

[Anonymous]

My daughter and I can't stand overly salty foods. However instead of making homemade crusts, we buy the already-salted pizza dough at Whole Foods, so we make sure that the toppings aren't overly salty. We put fresh mozzarella, tomatoes, mushrooms, chicken, etc, and rarely add salty charcuterie. If salt isn't an issue, would your children prefer shredded mozzarella, to spread out the cheese more? Or shredded gruyere, which is relatively bland? This is what French people put on their pizzas

[Anonymous]

Whole milk low-moisture mozzarella. We buy it at Trader Joe's.

[Anonymous]

Anonymous wrote:Whole milk low-moisture mozzarella. We buy it at Trader Joe's.

This is the answer if you want pizza that tastes like commercially available pizza that kids would think of as "regular/normal"

[Anonymous]

Anonymous wrote:My daughter and I can't stand overly salty foods. However instead of making homemade crusts, we buy the already-salted pizza dough at Whole Foods, so we make sure that the toppings aren't overly salty. We put fresh mozzarella, tomatoes, mushrooms, chicken, etc, and rarely add salty charcuterie. If salt isn't an issue, would your children prefer shredded mozzarella, to spread out the cheese more?[b] Or shredded gruyere, which is relatively bland? This is what French people put on their pizzas [b]

I don't find gruyere mild at all, granted I tend towards super tasting. That sounds gross and I don't care what the French do in this case. The British put corn kernels on their pizza. Just no. It's an Italian food, trust the Italians. And I'm sure OP's children just want standard shredded Moz.

[Anonymous]

Low moisture mozzarella, whole or skim, block, not preshredded. Fresh mozzarella has too much moisture in it and can make the pizza soggy.

[Anonymous]

A mix of mozzarella and fontina.

[Anonymous]

Anonymous wrote:My daughter and I can't stand overly salty foods. However instead of making homemade crusts, we buy the already-salted pizza dough at Whole Foods, so we make sure that the toppings aren't overly salty. We put fresh mozzarella, tomatoes, mushrooms, chicken, etc, and rarely add salty charcuterie. If salt isn't an issue, would your children prefer shredded mozzarella, to spread out the cheese more? Or shredded gruyere, which is relatively bland? This is what French people put on their pizzas

Congratulations on your sensitivity to salt. It makes you a gourmet and morally superior to everyone else.

[Anonymous]

Anonymous wrote:Low moisture mozzarella, whole or skim, block, not preshredded. Fresh mozzarella has too much moisture in it and can make the pizza soggy.

This

[Anonymous]

Anonymous wrote:

Anonymous wrote:Low moisture mozzarella, whole or skim, block, not preshredded. Fresh mozzarella has too much moisture in it and can make the pizza soggy.

This

+1 but if you have to buy shredded, Galbani's whole milk low moisture is the best.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My daughter and I can't stand overly salty foods. However instead of making homemade crusts, we buy the already-salted pizza dough at Whole Foods, so we make sure that the toppings aren't overly salty. We put fresh mozzarella, tomatoes, mushrooms, chicken, etc, and rarely add salty charcuterie. If salt isn't an issue, would your children prefer shredded mozzarella, to spread out the cheese more?[b] Or shredded gruyere, which is relatively bland? This is what French people put on their pizzas [b]

I don't find gruyere mild at all, granted I tend towards super tasting. That sounds gross and I don't care what the French do in this case. The British put corn kernels on their pizza. Just no. It's an Italian food, trust the Italians. And I'm sure OP's children just want standard shredded Moz.

PP you replied to. Why the hate? I understood OP was looking for suggestions other than Mozarella. I'm French, which is why I added Gruyere as a suggestion.
And to the other PP who mocks my salt sensitivity, it's not superior at all. It just is. My mother is the same way. It's like the PP above me who feels Gruyere is strong. We can't control what we taste.

[Anonymous]

There's not really any one cheese to use since there are so many different kinds of pizza.

If you want your pizza to be like a classic NYC slice, use low moisture whole milk mozz as others have pointed out.

If you want it to be like NE style pizza use a mixture of whole milk mozz and medium white cheddar

If you want it to be like a 2amys margherita use fresh mozzarella di bufalo

Personally I like to use a mixture of whole milk mozz, white cheddar, and provolone in about a 60/20/20 ratio. Gives it lots of extra flavor without being too overwhelming.

[Anonymous]

Provel.

[Anonymous]

Anonymous wrote:Whole milk low-moisture mozzarella. We buy it at Trader Joe's.

Yep, I get the shredded mozzarella at TJ's.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My daughter and I can't stand overly salty foods. However instead of making homemade crusts, we buy the already-salted pizza dough at Whole Foods, so we make sure that the toppings aren't overly salty. We put fresh mozzarella, tomatoes, mushrooms, chicken, etc, and rarely add salty charcuterie. If salt isn't an issue, would your children prefer shredded mozzarella, to spread out the cheese more?[b] Or shredded gruyere, which is relatively bland? This is what French people put on their pizzas [b]

I don't find gruyere mild at all, granted I tend towards super tasting. That sounds gross and I don't care what the French do in this case. The British put corn kernels on their pizza. Just no. It's an Italian food, trust the Italians. And I'm sure OP's children just want standard shredded Moz.

PP you replied to. Why the hate? I understood OP was looking for suggestions other than Mozarella. I'm French, which is why I added Gruyere as a suggestion.
And to the other PP who mocks my salt sensitivity, it's not superior at all. It just is. My mother is the same way. It's like the PP above me who feels Gruyere is strong. We can't control what we taste.

NP- probably because the OP didn't mention anything about salt? Just wanted pizza to taste like pizzeria pizza. You are right that shredded mozz is the answer.