Best cheese for pizza

I always see people bitching about toppings.
However, nobody ever bitches about cheese.

What's the end-all, be-all cheese for a pizza?

Processed American.

Fresh mozzarella. Accept no substitutes. Also cheddar doesn’t belong anywhere near a pizza.

Why is American pizza floppy?

>processed

>now that the kids have ordered what will the grown-ups be having?

I thought processed American was a meat? are you saying we milk them now and make cheese?
As to toppings, I preffer buffalo mozzarella with a sprinkling of parmigiano.

I have never eaten pizza but I imagine mozzarella would be the correct cheese for it.

Burrata

velveeta

PROCESSED!
R
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I like a mix of cheeses, mazzarella being the majority, with cheddar or something else to add a bit extra to it.

dead inside if you cant enjoy pizza

Is that a weinstein reference?

>frezh mozzarella as base layer
>shredded kasseri on top
>finely shredded parmiggiano reggiano on top of that
get at me

Parmesan is so dry it doesnt melt at all. I dont like using it in a pizza.

Melting

you use parmesan for the taste, not for it meltiness.
it would also make more sense as a base layer, together with the tomato sauce

>parm doesnt melt

Casu Marzu.

Burrata is overrated on pizza. It cools every bite down and is way too fluid.

Personally I like a mix of mozzarella and provolone, maybe with some Colby Jack.

>>I have never eaten pizza
How is this even possible?

Americans

it really is overrated.
but it's fantastic on a galette

Yeah I'm with you on that. It isn't particularly terrible, but it negatively impacts the overall pizza in my opinion compared to other options, but it sure looks gourmet, which is what most places that add it go for imo. Kinda like those guys that toss feta onto pizzas.

Depends on the galette imo.

Do take a picture of the parmesan packaging on your phone and post it here.

>americans
>never eaten pizza

pick one

Yup.
You'll never get decent pizza there because they don't have real cheese.

Gorgonzola

Depends on the other toppings.
I like fontina with garlic sauces and chicken.
Cheddar with bbq sauces and sometimes hot sauce.
Mozzarella is a solid all-rounder.

75/25 mix of mozarella and provolone.

Untrue. I live in flyover country and we've got a pizza joint that imports the real water buffalo milk to make their own mozzarella in-house. If my town has it, I guarantee you can get it in NYC, Chicago, LA, San Fran, Miami, wherever.

>imports
Glad you're getting the best quality stuff.
:)

This
>now melts!

God bless Wisconsin!

> Best cheese for pizza
> italy works so hard active white double consonants
> " pizza " and " cheese " are yet to be finished named
and italy truly fears the popular of meal time item of bread tomato sauce dairy mold heat with basil might be the select option to safely adjust

., pihza is the italian meal item with bread tomato sauce dairy mold and basil heated ,.

I don't know why Wisconsin would even allow that shit desu.

Brick cheese is the patricians choice desu, but I'm from metro Detroit.

Mozzarella, scamorza bianca or mozzarella di bufala are the best cheeses for pizza.

Which one to pick depends on how you want to cook it, drier cheeses are better for normal oven, because you need higher temps to dry up the leaked liquid effectively. Altough, you can pull it off with the pan&oven 2 step cooking.

>pihza
Pizza

Dutch cheese of course

...

What kind of cheese needs now melts as part of the packaging?

>American "cheese"

well user when you're using two other cheeses, it turns out the parm just gets absorbed into them and "melts" just fine. the kasseri adds a really nice tartness you won't get from other cheeses.

If you're getting American cheese sliced at a deli counter, it's literally just a mixture of cheddar and monterey jack. As in real cheese.
If you're going to shit on "american cheese product xDDDD", at least do it right.

Not cooked at a high enough temperature.