Brick, or other, cheeses better for pizza than mozzarella -- true or false?

Question

A friend of mine, who works as a cook, contends that one of the consistently top-rated pizza restaurants here uses brick cheese instead of mozzarella, and that that explains its superior pizza.

Experimenting at home, I'm finding provolone bakes extremely well on pizza.

The tastiest, to me, seems to be a combination of high-quality cheeses. Old cheddar, Parmigiano-Reggiano, romano, and the provolone, all seem to be improvements.

Comments?

Forgot to mention a smidge of ricotta...

No! No! Not mozzarella in a brick form!

Brick cheese.

http://en.wikipedia.org/wiki/Brick_cheese
http://www.dairygoodness.ca/en/Consumers/Products/Cheese/Encyclopedia/firm/list/brick.htm

I'm not in Detroit, but:

http://www.buddyspizza.com/menu.htm

Of _course_ you don't use that pre-shredded junk; it's usually covered with powdered cellulose or similar, and of _course_ the mozzarella should be in a ball, and...

And, I also forgot bocconcini. http://www.dairygoodness.ca/en/Consumers/Products/Cheese/Encyclopedia/semisoft/category/unripened/list/boccocini.htm

Answer 1

The cheese is up to you... but rather than a rubbery brick, I would use fresh buffalo mozzarella or boccocini - or only the best parmegiano-regianno. Rather than tomato sauce, I would use fresh tomatoes, and the best olive oil. Ricotta is ok, but make sure your pizza is not too soggy. Also get a pizza stone, and use homemade dough. Fresh herbs like basil and oregano go a long way for a good pizza. Take a look at a classic Pizza Margarita (sp)

Answer 2

You can get mozzarella in a brick and i do think it is better than the already grated kind. I like pizza with that. provolone and some fresh parmesan.

Answer 3

I agree that a combo of cheeses works best. The true key to the tastiest pizza is the sauce. If the sauce is no good, it ruins the whole thing.