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Greasy Pizza problem

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LoriVsPizza

New member
I have a new Central Market York pizza stand …a small operation … I’m not new at making pizzas but new at buying merchandise and product Confused about brands and quality ●Anyone have suggestions on cheese or pepperoni Brands that I don’t have to keep hiding from my customers with a paper towel blotting my pizzas for the grease before they go out. ??
 
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I wish I didn’t have to use Grande (or Bacio). That would save me $500 a month. But the Flavor compared to Leprino(or every purveyors so called “house cheese”) is indisputable.
 
Every time people talk about Grande and lavish mounds of praise on it I feel like I must not get the same Grande as everyone else. To be clear I am specifically talking about there mozzarella. I do think Grande has the best melt and stretch of maybe any mozz but its flavor just never does it for me. It seems very bland and I have blind cut it multiple times and among about 50 or so taste testers I have used, only 1 has ever actually said they preferred Grande. I know like every “fancy” pizzeria seems to use it and all the “famous” pizzaiolos use it but I just don’t get it.
 
I’m with you on that I don’t get that full taste either… I’ve never done it but thinking about doing a 20% mix with provolone… Thnks for your reply
 
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It could depend on how the pizza is stretched too. If it’s thick at the crust and outer edge but thin in the middle that will create a slope for all the moisture to run down to the center. You may have some grease but it could be a combination of grease, sauce, and water in the center
 
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