Types of cheese for pizza

Puggles said:
I used to never touch little Caesars, but over the past couple years they have dramatically improved their quality. It's still little Caesars tho.....
Click to expand...
The LC in town has the most laughable health department write-ups. Other places get the usual, “Raw meat stored above vegetables, corrected on the spot,” but LC will always have something like “Feral cats in kitchen. Worker says he let them in to deal with rat problem. Asked for manager. Worker said he didn’t know who manager was, he was covering shift for his girlfriend and isn’t actually employed there.”

Always something crazy like that.
 
Puggles said:
One of the best representations of "Detroit style" deep dish pizza is Jet's pizza. It's a bit pricy, but omg, the golden brown, crunchy garlic butter crust you get on the edges from cast iron pans that have been seasoned with literally thousands of uses is so amazing! I can't get enough.
Click to expand...

We have Jet's pizza here in Frisco (Texas). I never knew they had Detroit style pizza. That is a pizza style that I have long wanted to try.

MG, here is what Detroit pizza looks like. It is rectangular, and has a really thick crust.

Screen Shot 2022-08-13 at 4.22.41 PM.jpg

CD
 
caseydog said:
We have Jet's pizza here in Frisco (Texas). I never knew they had Detroit style pizza. That is a pizza style that I have long wanted to try.

MG, here is what Detroit pizza looks like. It is rectangular, and has a really thick crust.

View attachment 89082
CD
Click to expand...
It's SOOOOOOOOOO much better than Chicago style, of which I am not a fan. All Chicago style I've had, the crust is like a giant handle bar of bland, dry cardboard.
 
For NY-style pizza, many shops swear by Polly-O cheese:

Polly-O - Wikipedia

I’m fortunate to be situated within a giant triangle made up of NY, Wisconsin, and St. Louis, so I can get all the cheeses! All of them! MWAA…HAA…HAA…haa…!!!
 
Puggles said:
It's SOOOOOOOOOO much better than Chicago style, of which I am not a fan. All Chicago style I've had, the crust is like a giant handle bar of bland, dry cardboard.
Click to expand...

Have you listened to Jon Stewart's rant on Chicago style pizza?

CD
 
Hang on ... Frico Cheese can be any cheese that's basically crisped, such as Parmesan Crisps... which is as per the NY Times Cooking:
A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.

Cacio e Pepe Frico


frico.jpg

INGREDIENTS​

  • ¾ cup freshly grated Parmesan (about 2 ounces)
  • ¾ cup freshly grated pecorino cheese (about 2 ounces)
  • Freshly ground black pepper

  • PREPARATION​

    1. Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
    2. Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It’s O.K. if there are holes — the cheese will melt into a web.) Grind pepper over each round.
    3. Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.
 
kaneohegirlinaz said:
Hang on ... Frico Cheese can be any cheese that's basically crisped, such as Parmesan Crisps... which is as per the NY Times Cooking:
A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.

Cacio e Pepe Frico


View attachment 89085

INGREDIENTS​

  • ¾ cup freshly grated Parmesan (about 2 ounces)
  • ¾ cup freshly grated pecorino cheese (about 2 ounces)
  • Freshly ground black pepper

  • PREPARATION​

    1. Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
    2. Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It’s O.K. if there are holes — the cheese will melt into a web.) Grind pepper over each round.
    3. Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.
Click to expand...
I love parmesan crisps!
 
You must log in or register to reply here.
Back
Top Bottom