Pizza Magazine - December 2013

ing full use of your inventory. “List the cheeses you use in the premade specialty pizza section as well as in the build-your-own section of your menu,” Todd suggests. “Give customers the opportunity to experience your ingredients wherever they want them—on pizza, sandwiches, salads, etc. You’ll make better use of your inventory, and your customers will have a more customized food experience.”

Testing the Limits

Combining and blending cheeses can be a lot of fun, but even cheese has its limits. Use too much or too many, and you end up losing money and flavor. Most agree that there’s a limit to

Getting Cheesy

Looking for a quick blend? Add one of the following cheeses to your mozzarella for an easy flavor twist.

 Asiago  Cheddar  Feta  Fontina  Gorgonzola  Monterey Jack  Muenster  Parmesan  Provolone  Romano  Smoked mozzarella White pizzas have become very popular over the past few years, so here are some common blends for them. Start with a base of soft cheese, such as ricotta, then add:  Mozzarella, Romano, Parmesan  Fontina, Gruyère  Mozzarella, Parmesan, Gorgonzola  Goat cheese, Parmesan, mozzarella  Mozzarella, Taleggio