| While many people add cheese to their pizza because | | | | can get it made plain or smoked. Choose the smoked |
| it seems strange to leave it out, the truth is cheese | | | | if you want to add that extra little punch to your flavor. |
| can make or break the pizza. Remember those slices | | | | It has more flavor than mozzarella, yet it blends |
| of pizza when you were a kid? You would take a bite | | | | beautifully with it. Traditional provolone is aged a |
| and long, stretchy strings of cheese would reach | | | | minimum of four months to develop its flavor. |
| between your mouth and the slice held halfway | | | | Parmesan |
| across the table by your hand as you tried to get the | | | | Get a good chunk of real Parmigiano-Reggiano |
| strings to break. That was great cheese, was not it? | | | | cheese. It should feel hard. Grate it yourself. Pre-grated |
| You can do this at home and let your kids enjoy the | | | | parmesan cheese has nowhere near the flavor that |
| same pizza experience. | | | | this cheese has when you grate it yourself. The nutty, |
| Mozzarella | | | | rich flavor adds depth to the mozzarella and provolone |
| Mozzarella is the pizza cheese of choice. Before you | | | | cheeses. Parmesan cheese should be aged between |
| pick up just any block of mozzarella at the store, look | | | | 2 to 3 years. |
| at it. Most mozzarella you see at the store is low fat | | | | Blending these three cheeses produces a delicious |
| or skim. Look for whole milk mozzarella if you want | | | | pizza with stretchy cheese full of flavor. Herbs are |
| that stretchy, creamy flavor. Mozzarella is a fresh | | | | traditionally sprinkled on to add seasoning. Good herbs |
| cheese that is only aged less than a day. Get the | | | | for a cheese pizza include rosemary, oregano, thyme, |
| freshest mozzarella you can find; it will be sold in a | | | | basil, and sage. You can use fresh herbs or dried, but |
| brine. Low moisture mozzarella can be kept for up to | | | | fresh herbs look nicer on the pizza. Chop them finely |
| a month in the refrigerator, but it lacks some of the | | | | before sprinkling over the cheese to bake in the oven. |
| creaminess of fresh mozzarella. | | | | If you want to add full basil leaves, add them after the |
| Provolone | | | | pizza comes out of the oven. |
| Provolone cheese is also creamy and melts well. You | | | | |