how can I make "pizza cheese" at home?

Question

The " pizza cheeses" which I buy are very bad. I would like make it at home( or in home!!! my english is not well!).Is it possible?

Answer 1

Mozzarella Cheese Recipe
http://www.gourmetsleuth.com/mozzarellarecipe.htm

Answer 2

When I make pizza, I use only one cheese--mozzarella. If I'm too lazy to buy the brick of cheese and grate it myself, I buy the pre-shredded kind. I've never had any complaints about the cheese. (Mozzarella melts really well and tastes great on pizza.) If you want more flavor, try sprinkling a little parmesan on the pizza--either with the mozzarella before you bake it, or on top of the pizza after it is done.

Answer 3

You just buy dough at the supermarket and shreaded cheese and any topping you want. Is that what you mean or something else.

Answer 4

buy a good block of cheese from deli then use a grater stores let you have samples to try

Answer 5

pizza cheese as you say is just grated mozzarella

Answer 6

Use a grater, and grate your own favorite cheese.

Answer 7

Here is a site that shows many ways. I hope this helps you.

http://homecooking.about.com/library/archive/bldairy23.htm

http://www.leeners.com/pictures/masthead-left.gif

Answer 8

Herbed Cheese Pizza (Lahmacun):

Dough:
2 cups bread flour, divided
1 teaspoon sugar
2 packages dry yeast (about 4 1/2 teaspoons)
2 cups warm water (100° to 110°), divided
2 1/2 cups all-purpose flour, divided
1 teaspoon salt
2 teaspoons olive oil
Cooking spray

Topping:
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley

To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.

Preheat oven to 450°.

Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.

Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

Yield: 8 servings (serving size: 1 6-inch pizza)