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🍕🧀

Of course ignoring if you have cholesterol issues or lactose intolerance
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Mozzarella holds a lot of moisture and can make the whole thing kinda soggy and weighed-down. A good pizza is a proper balance of just a few components baked at high temps. Too much of any one component = buzzkill in my humble opinion.
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Yes.

The interplay of the sauce (acid and hopefully heat) then the fat (cheeses, yes more than one) and then the bread from the crust- not too little, not too much and just burned enough is what makes a perfect slice.

I mean, we could argue all day on toppings, but really, you can judge any pizza joint on their ability to pull off a plain slice of cheese.

(To note: before I was a mechanic, I was a cook. And I made more pizza than one person could eat in a lifetime)
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UTC quote
steelbytes wrote:
🍕🧀

Of course ignoring if you have cholesterol issues or lactose intolerance
no such thing as 'too much cheese'

just 'too small a pizza'

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IMO yes. And I say this as a cheese junky. The crust has become so secondary these days, with ultra-thin-crust pizzas, it's very easy to overwhelm. I prefer a thicker crust, well-flavored dough, and the cheese serving as a topping along with the others, rather than a "cupcake filling" quantity
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DiBiasio wrote:
Too much of any one component = buzzkill in my humble opinion.
I must say, as much as toppings, particularly cheese, tend to inspire excess, some of the best pizzas I've eaten had relatively sparse toppings.
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UTC quote
My wife and I went out to dinner at a local Italian restaurant pre-Covid, and she ordered her entree, she asked for "lots of extra cheese" on top of whatever pasta dish it was.

When the waiter came back to serve it, he said, "I put an uncomfortable amount of cheese on this."

We laughed, but it was perfect.
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It depends on the cheese. I had a blue cheese pizza once. It sounded like a good idea at the time. It was years before I could eat blue cheese again.
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"Is it possible to have too much cheese on a pizza?"

Yes
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I like extra cheese - on top of the filling.
That way I can be sure I got it.

Our local pizza place makes a delicious vegetarian one.
It tastes even better with added bacon and extra cheese on top.
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One of the ways to increase the cheese ratio is to make it deep-dish. I've had some really awful deep-dish pizza over the years, but also some stupendously wonderful deep-dish pizza.

Edwardo's Natural Pizza (when I lived in the Milwaukee area) and Zachary's Pizza (in Berkeley) do wonderful deep-dish pizzas that are easily my favorite of the genre.

Patxi's Pizza in the Bay Area is okay, and kind of like Zachary's, but not nearly as good. And their service is terrible -- I've been let down by them so many times that I've finally sworn them off for good.

Uno's just plain sucks. They can rot in hell.
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There's one kind of pizza that can never seem to get too much cheese: Detroit style, the unsung hero of regional pizzas.

If you get deep dish at Little Caesar's, this is the style it comes in (ish). It's a breadier dough, and you absolutely PILE on the cheese before baking. With a higher fat content cheese you get a decent amount of oil that fries the cheese along the edge of the pan and creates a carmelized, crispy, delightful outer edge.
Forum member supplied image with no explanatory text
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Just looking at that picture is making my mouth water........ Laughing emoticon
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UTC quote
I agree with Greasy on the balance. We made pizza on the grill al summer, using a pizza stone, to exemplary results. The crust can really shine with the perfect balance of acid, fat, and herbs (added at the very end).
One of our summer treats, hot off the grill
One of our summer treats, hot off the grill
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I've been spoiled living in NJ for most of my life. NJ has some of the best authentic Italian pizzerias in the country. Now that I live in VA, I appreciate NJ pizza even more. The pizza absolutely sucks here in VA (as do the bagels). When I'm home in NJ, I always get a plain pizza with no other toppings except for extra cheese.
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I ate pizza like a typical North American for years, too much cheese, shit meet, more cheese, thick crust...

then I hired on with an Italian company and had to visit the home office for a week. Company training involved vast doses of really strong coffee (which I drank in quantities that frightened the Italians!) and many many really really good meals.

Pizza, as served to me in the plains below the Italian Alps, is thin and crispy, has little cheese on it and only the finest goodies for toppings.

This was best served in a hole in the wall family restaurant in a building (and entire town) which dated back to the time of Christ, stone sidewalks and all.

I firmly believe bad food is against the law in Italy.

as an aside, they laughed like hell when they saw my MP3 500 in the parking lot at the Canadian plant. They figured I bought the only one made. I guess they don't get many of them in the countryside up north.

and no, they don't know what a pepperoni is... that's American.
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UTC quote
DiBiasio wrote:
Mozzarella holds a lot of moisture and can make the whole thing kinda soggy and weighed-down. A good pizza is a proper balance of just a few components baked at high temps. Too much of any one component = buzzkill in my humble opinion.
What he said. Too much mozzarella, or too many watery vegetables (onions, peppers, olives) can make a pizza soggy. Only thing worse than a soggy pizza is a pizza with (gasp) pineapple. There. I said it.
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Fritz Katzenjammer wrote:
I ate pizza like a typical North American for years, too much cheese, shit meet, more cheese, thick crust...

then I hired on with an Italian company and had to visit the home office for a week. Company training involved vast doses of really strong coffee (which I drank in quantities that frightened the Italians!) and many many really really good meals.

Pizza, as served to me in the plains below the Italian Alps, is thin and crispy, has little cheese on it and only the finest goodies for toppings.

This was best served in a hole in the wall family restaurant in a building (and entire town) which dated back to the time of Christ, stone sidewalks and all.

I firmly believe bad food is against the law in Italy.

as an aside, they laughed like hell when they saw my MP3 500 in the parking lot at the Canadian plant. They figured I bought the only one made. I guess they don't get many of them in the countryside up north.

and no, they don't know what a pepperoni is... that's American.
I was stationed in Vicenza, in northern Italy, for several months. Amazing pizza. Always a tiny family joint of some sort, hidden a couple of streets off a piazza. No fuss, just the basics-smoky crust, red, green, white toppings-and a drizzle of oil to finish.
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25BIKEZ wrote:
I was stationed in Vicenza, in northern Italy, for several months. Amazing pizza. Always a tiny family joint of some sort, hidden a couple of streets off a piazza. No fuss, just the basics-smoky crust, red, green, white toppings-and a drizzle of oil to finish.
I was about 45 to 60 minutes north of you.... sweet country!
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Heidi makes the best pizza I've ever found in LA. Pieamenough in Glassel Park, CA. She makes it in her home kitchen and leaves it on the porch for me to pick up. The vegan thing threw me off until I tried it. I've lived in LA for 30 years and no one here does it like this except her. Seriously, look at the pics on her IG:

https://www.instagram.com/pieamenough/
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DiBiasio wrote:
Heidi makes the best pizza I've ever found in LA. Pieamenough in Glassel Park, CA. She makes it in her home kitchen and leaves it on the porch for me to pick up. The vegan thing threw me off until I tried it. I've lived in LA for 30 years and no one here does it like this except her. Seriously, look at the pics on her IG:

https://www.instagram.com/pieamenough/
Wow, those look amazing!

BTW, I lived in Glassel Park 50 years ago.
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Oh you guys are local!

Joe peeps. Double pepperoni. Armed. Fire. Do it.
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25BIKEZ wrote:
What he said. Too much mozzarella, or too many watery vegetables (onions, peppers, olives) can make a pizza soggy. Only thing worse than a soggy pizza is a pizza with (gasp) pineapple. There. I said it.
The old lady likes pineapple and jalapeño. Which *breathes deeply* uhhh *pinches nose* and grits teeth. Well, you get your own cupcake then.
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greasy125 wrote:
Oh you guys are local!

Joe peeps. Double pepperoni. Armed. Fire. Do it.
Yes, I'm local. Just look at my Location.

When I lived in Valley Village (1975 - 2000) we used to get a pizza from Joe Peeps every so often.

Yes. Good.
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mpfrank wrote:
Yes, I'm local. Just look at my Location.

When I lived in Valley Village (1975 - 2000) we used to get a pizza from Joe Peeps every so often.

Yes. Good.
Pfft. Valley village.

You know it's Noho.

*grins*

Anyway, I thought you were north west valley, Up my way.
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greasy125 wrote:
I mean, we could argue all day on toppings, but really, you can judge any pizza joint on their ability to pull off a plain slice of cheese.

By that standard, Blondie's Pizza in Berkeley CA is the world champion of Pizza.
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Dooglas wrote:
"Is it possible to have too much cheese on a pizza?"

Yes
^^ I agree completely.
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greasy125 wrote:
The old lady likes pineapple and jalapeño. Which *breathes deeply* uhhh *pinches nose* and grits teeth. Well, you get your own cupcake then.
ROFL emoticon
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Fritz Katzenjammer wrote:
I was about 45 to 60 minutes north of you.... sweet country!
I spent time in San Vito, near the boot heel, as well as in the North.

Like two completely different countries.
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"Balance"??? what kind of mamby pamby ultra-urban California she-she foo-foo artichoke and kale kind of concept is that for a pizza.

EXTREME CHEESE, PLEASE!!!
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Too much cheese kills the sauce to cheese to crust ratio. I wanna taste everything!
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Jayhawk wrote:
Too much cheese kills the sauce to cheese to crust ratio. I wanna taste everything!
You can't be blaming the cheese for there not being enough of the other two. It's hardly the cheeses fault.
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greasy125 wrote:
Pfft. Valley village.

You know it's Noho.

*grins*

Anyway, I thought you were north west valley, Up my way.
North Hills, now.

It's not north and there are no hills, but, oh well.
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lomunchi wrote:
"Balance"??? what kind of mamby pamby ultra-urban California she-she foo-foo artichoke and kale kind of concept is that for a pizza.

EXTREME CHEESE, PLEASE!!!
Artichoke (carciofini), yes.

Kale, I don't think so.
OP
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UTC quote
The correct answer is it depends.

Lots of the right cheese on the right pizza is a great thing.

But a good rule of thumb is don't go crazy with the cheese.
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mpfrank wrote:
North Hills, now.

It's not north and there are no hills, but, oh well.
You're in my hood!

There's but one hill, till like Granada.

I'll meet ya at casa de pizza!
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UTC quote
lomunchi wrote:
"Balance"??? what kind of mamby pamby ultra-urban California she-she foo-foo artichoke and kale kind of concept is that for a pizza.

EXTREME CHEESE, PLEASE!!!
Real men enjoy chronic constipation apparently. That's cool.
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Cheese overwhelms the mussels and octopus on a good pizza.
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UTC quote
DiBiasio wrote:
Real men enjoy chronic constipation apparently. That's cool.
Give him a pass, he's from MI
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UTC quote
lomunchi wrote:
"Balance"??? what kind of mamby pamby ultra-urban California she-she foo-foo artichoke and kale kind of concept is that for a pizza.

EXTREME CHEESE, PLEASE!!!
If you paint with broad strokes sometimes you miss the corners.

I like me some trash food. Surprising what $8 will buy you at del taco or wendy's

But sometimes you just want a local delivery with some wings for $20

Kale is bullshit, but I'll take artichoke hearts for $500 alex

(Unless said kale is deep fried and crispy and placed on top of some type of pork)
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