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
Virtually all cheeses can be used to tasty effect in pizza making, says
Mark “The Cheese Dude” Todd.