Mystery! "Puffy" pizza cheese topping

Discussion in 'Food & Cooking' started by ajm1, Aug 23, 2012.

  1. ajm1

    ajm1

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    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.
     
     
  2. statscook

    statscook

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    Is it common to a certain type of pizza? for example do you normally buy just a pizza with toppings or a specialty pizza? (i.e. Mediterranean, Hawaiian ect.) I assisted making pizzas in a restaurant and while for most of our pizzas we just used a standard cheese for the specialty ones we had different cheeses for each one. That may help people help you, I haven't made the pizzas in a while so my mind is having trouble remembering the specific cheeses right now but if it comes back to me I'll let you know
     

    Edit: pretty much all of them used Parmesan and Mozzerella but some other cheeses we used included feta and fontina I don't know if either of those would be what you are looking for. Someone with more experience might be able to help
     
    Last edited: Aug 24, 2012
  3. ajm1

    ajm1

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    The style of topping seems more specific to the resturant than the type of pizza.  It is defnately not a feta taste/texture, don't know about fontina.  It does taste like Mozza, but not flat like normal mozza, more pillowy...
     
  4. statscook

    statscook

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    Part of me is thinking it might be fontina but I'd wait on the opinion of more experienced individuals

    edit: doing a tad bit of research if it tastes like moza, it may be buffalo mozza? The only real thing I can find about a cheese being fluffy or pillowy is goat cheese
     
    Last edited: Aug 24, 2012