Healthy Diet Plans

Believe me, aside from having four legs, something else is common among a cow, a sheep, and a buffalo. No, it is not their skin. But, a pie.

If you like white sauce pizzas like me, then you will agree that the idea of having three great cheeses melting on one pizza is more than enough to convert any tomato sauce devotee into a believer of the white sauce. The interesting thing about white pizzas however, is not the pie itself, but the union of the cheeses usually an impressive trio of Due Latte, Fontina, and Buffala Mozzarella.

No home has gone to sleep without experiencing having pizza for dinner. It is one of America’s favorite dinners and has already saved thousands of people’s dinner problems. With such fast paced lives, being able to order pizza on the way home or while waiting for your kids to come home from school is the next best thing to water heaters.

Ask any chef, and you will get the same answer the not-so-secret ingredient that makes pizza a pizza is the cheese.

Have you ever wondered what pizza would be like without the cheese? Perhaps something like tomatoes on a flatbread, yes?

Picking the right kind of cheese on your pizza is as crucial as making sure that the oven is at the right temperature. So if you want to have a great tasting pizza, use only the best of cheeses.

Fontina – cheese from cow’s milk

Fontina cheese is an Italian cheese that can be semisoft or firm, depending on where it was made and how long it was aged. Its flavor can also vary, from mild and creamy flavors to intense and pungent ones. It is a very popular cheese for Italian cuisines.

All Fontina cheeses are made from cow’s milk. and the milk has to be raw and fresh. It melts really well without ruining its milky flavor, which is why this is a must-have for every pizza. Check out cow’s milk cheese.

Due Latte – cheese from sheep’s milk

From northern Italy, this cheese came from the south of Alba. Most of the Due Latte cheese sold in grocery stores today is a blend of cow’s and sheep’s milk.

This type of cheese is not salty or intense, but is mild and creamy instead perfect for pizzas. Check out Due Latte.

Buffala Mozzarella – cheese from buffalo’s milk

Buffala Mozzarella cheese will fill that intended spot of mozzarella in every pizza, while adding a more milky taste that cow’s milk mozzarella cheese sometimes lacks. It is much milky in taste and is higher in moisture content. It is richer and is sweeter than cow mozzarella too!

The Due Latte, Fontina, and Buffala Mozzarella are the three best cheeses to use in your pizza. Perhaps because they all melt well, or perhaps their different tastes compliment each other creating that balance of flavors. Either way, the combination of these three cheeses on a pizza is just plain heaven.

You can get these cheeses at your favorite cheese shop.

For a lot of home cooks, excellent homemade pizza is the ultimate achievement. It’s a lot trickier than it seems to actually get it). (There are people around who’ve gone to all kinds of lengths to get the correct taste, from purchasing flour specially from Italy to modifying their electric ovens to cook at the temperatures you expect out of a traditional wood fired oven. To have delicious pizza at home, however, it isn’t necessary to do all that much. Just make sure that you’re using a top quality cooking method, and pay attention to a few things. You would never get a great crust at 300 degrees, in any case.

Try to stick to a high-gluten flour, and allow it to rise properly, to avoid soft, “bready” crusts. Because of how they’re made, quick crusts, mixes that include yeast but no baking powder, and pizza crust in a can are all likely to produce a low quality result. You are going to end up with some fairly lousy pizza if you do not use a fairly strong flour, and give the yeast time to work. If you want a great pie, don’t take shortcuts.

Avoid low quality ingredients generally, too. The taste will be noticable, even if you do get a bargain on inexpensive cheeses and sauces. Low quality sauces may include too many fillers, or taste too sweet, and many cheap cheeses won’t melt quite correctly. You already know how to identify a great pizza, I’m sure. It could be the quality of your ingredients that is the at cause, if things do not seem quite right. After all, no pizza can be better than what you put into it.

Use the right recipe, and think about what you’re trying to make. There are all kinds of pizzas out there, from thin New York style pizza to crispy, cracker-like Neapolitan, heavy Chicago deep-dish, and many more. If you’re using a recipe intended to make one type, but you’re trying to produce another, you’re not going to end up with anything great. Take a look at what you like in a pizza before you start cooking. Time and time again, it’ll help you end up with delicious pies.

Last, but not least – bake the pizza correctly. Never use a low-temperature oven to produce anything but a pre-baked freezer pizza, and do not expect that to be a good one. High baking temperatures give pizza its characteristic flavor and texture. Does that mean you have to rig your oven to bake at 900 degrees? Not at all! Use the highest setting on your oven (ideally a wood or gas oven), or purchase a countertop pizza cooker that’ll produce the ideal temperature and texture each and every time. These devices may take up a bit of space, but they are consistent in making great tasting pizza, and often result in great pizza in much faster time than conventional ovens.

You do not have to go overboard, but it may take a bit of work to make good pizza at home. Just get the right ingredients, a good recipe, and the right baking method. You will never be stuck with lousy homemade pizza again!