I’ve just got a short post for you today, because I spent my weekend blogging time updating my deep dish/pan pizza post with less terrible photos.
I’ve been shredding my own mozzarella for ages, because the blocks are almost always cheaper.
And the blocks don’t have any ingredients but cheese, whereas the bagged stuff sometimes has odd ingredients added.
I’ve bought the 8 ounce blocks from Aldi for a while now, but recently, they had some of the larger, softer blocks of mozzarella, and I discovered that this type definitely tastes better on pizza.
Aldi doesn’t always have it, but regular grocery stores do. I buy the store brand sometimes, or the name brand if it’s on sale.
This is not the fresh mozzarella that you’d use for a Caprese salad…it’s just a medium-soft mozzarella and it usually comes in squares rather than rectangles.
It’s a little tricky to shred due to the softness, and it wasn’t until recently that I realized I could cut the square in half for easier shredding.
(I use my box grater for shredding because it feels like less work than lugging out and then washing my food processor.)
So. That’s my small tip: Try the square mozzarella! It’s tasty!
What cheese do you use when you make pizza? Do you noticed a difference between pre-shredded and shredded-at-home?
About the deep dish pizza: I updated the deep dish pizza recipe with new photos that, while not perfect, are a sight better than the dark, yellow ones I took 7 years ago (!). The recipe should be more pinnably appetizing now.