9 out of the 10 best pizza's I've ever had all share a common element - the cheese on the pizza has a puffy or pillowly quality to it. This style of topping seems to be more common in Greek or Greek inspired restaurants. I can't seem to figure out how to duplicate this topping. Is it a special type of cheese? Is egg mixed into the cheese? In case there are any Albertans/Edmontonians here, Dallas pizza on 79 st and 106 Ave is a good example of the topping I'd like to replicate. Also L&W in Hinton.