Pizza Ideas Thread

[Alexander Kerensky]

I will add one of my favorite toppings which I found after much travel is weird but not too crazy and people generally like once they taste it (hot).

Cheese, more specifically Provel which is usually only found in the St. Louis, Missouri area. It is a mixture of Provolone, Swiss, & White Chedder and IIRC it is a very processed type so probably not really considered "cheese" much like Velveeta.

[Xineoph]

what makes it not 'cheese'? How much of it is dairy?

[Alexander Kerensky]

The term "cheese" is solely based in how processed it is/how it is made, much like the difference between champagne and sparkling wine. It is an FDA enforced nomenclature so people know what they are buying.

Mostly by being "processed" doesn't mean chemically or bad. In the Case of Provel, the three cheeses are blended, melted down, then milk, fat, whey, butter, and some type of additive phosphate that allows it melt in a specific way.

So obviously it is mostly dairy but due to what is added in it considered "cheese product" and not just "cheese" now that I look it up.

[Veracity]

Tuna on pizza? Have they lost their marbles?

Chicago style deep dish. Learn it, love it, die early from a stroke because of it!