For the home pizza-makers, which one do you use?
Thank you.
2007-10-27 12:50:38 · 11 answers · asked by Yellowstonedogs 7 in Food & Drink ➔ Other - Food & Drink
Mozzarella as the base. Parmesean for the topping. Goat cheese is great on it and exotic, a lot of Italians use that.
2007-10-27 12:56:10 · answer #1 · answered by hapadoll 2 · 4⤊ 0⤋
the #a million cheese to positioned on a pizza is mozzarella (it truly is Italian and regularly made with buffalo milk - don't have a lot style until eventually it really is first-class; Edam is Dutch and has slightly more suitable style). then you definately can upload any cheese that melts (definite, there are cheeses that do not melt!), noticeably in case you go with an all-cheeses pizza - dodge, although, putting both blue cheese and goat cheese because it's going to make it too salty.
2016-10-23 02:15:28 · answer #2 · answered by mayne 4 · 0⤊ 0⤋
Mozzarella
2007-10-27 13:31:36 · answer #3 · answered by Warrior Guardian 7 · 2⤊ 0⤋
Mozarella
2007-10-27 13:01:07 · answer #4 · answered by Anonymous · 1⤊ 0⤋
Provolone and Mozzarella - Yummy!
2007-10-27 12:58:48 · answer #5 · answered by ? 7 · 2⤊ 0⤋
Mozzarella or Bocconcini
2007-10-28 14:02:08 · answer #6 · answered by Naebiegirl 5 · 2⤊ 0⤋
Limberger..... Dats a Gouda pizza especially ifa you feelin Bleu!
2007-10-29 12:37:45 · answer #7 · answered by Anonymous · 2⤊ 0⤋
Either use mozzarella or provolone. Both are traditional and melt very nicely.
2007-10-27 12:57:24 · answer #8 · answered by Elphaba 4 · 2⤊ 0⤋
mozzarella
2007-10-27 15:25:06 · answer #9 · answered by Anonymous · 2⤊ 0⤋
mozzarella
2007-10-27 12:57:40 · answer #10 · answered by marebear 3 · 2⤊ 0⤋