I've made it known that the people I serve like pies a little cheesier. But more and more as I cook pizzas at 900°F, I realized I needed to use a tad bit lest. Don't get me wrong- a 600/700 bake- I'll happily use around 4 ounces of cheese on every pie. But at higher temperatures, I found that less was actually more. Around 2–3 ounces gives me the melt, stretch, and creaminess I'm looking for without making the pizza feel heavy.
Even when you're working with great ingredients like Bacio, the goal isn't to use more. It's using the right amount.
How much cheese are you using on your pizzas? Let me know in the comments. #Ad
