Cindy Hamilton wrote:
> On Tuesday, January 12, 2016 at 11:21:06 AM UTC-5, Moe DeLoughan wrote:
>
>> Here in the midwest, it ain't pizza if it ain't covered with a thick
>> blanket of cheese, preferably several kinds of cheese.
>
> I beg to differ. Quite a few well-regarded restaurants serve
> pizza with just a smattering of cheese.
>
> My homemade pizza features about two ounces of cheese for a 12-inch pie.
> Provolone and parmagiano-reggiano.
>
> Cindy Hamilton

in aggregate there is definitely more cheese per pizza in the midwest
than in Seattle

On 1/12/2016 12:25 PM, tert in seattle wrote:
> Cindy Hamilton wrote:
>> On Tuesday, January 12, 2016 at 11:21:06 AM UTC-5, Moe DeLoughan wrote:
>>
>>> Here in the midwest, it ain't pizza if it ain't covered with a thick
>>> blanket of cheese, preferably several kinds of cheese.
>>
>> I beg to differ. Quite a few well-regarded restaurants serve
>> pizza with just a smattering of cheese.
>>
>> My homemade pizza features about two ounces of cheese for a 12-inch pie.
>> Provolone and parmagiano-reggiano.
>>
>> Cindy Hamilton
>
> in aggregate there is definitely more cheese per pizza in the midwest
> than in Seattle
>

This is, of course, dairy country, and we make the most of it. It's
what differentiates the longtime local pizza joints from the chains
and from the new trendy pizza places, which are proud to apply scanty
toppings. There's one very popular local pizza joint that literally
applies its toppings with a shovel. I'll never say no to more cheese,
but when every other topping is applied just as lavishly (especially
the veggies and olives), it does become too much of a good thing.

On Tuesday, January 12, 2016 at 3:16:38 PM UTC-5, Moe DeLoughan wrote:

> I'll never say no to more cheese,

Well, that just goes to show: everybody's different.

I find the "normal" amount of cheese at chain pizzerias to
be almost too much.

For me a pizza is about the crust (gotta be flavorful and well cooked)
and the sauce (can't be perceptibly sweetened). Everything else is just
garnish. Not, you know, that I'd want to do without cheese entirely.

Cindy Hamilton

Cindy Hamilton wrote:
>
> For me a pizza is about the crust (gotta be flavorful and well cooked)
> and the sauce (can't be perceptibly sweetened). Everything else is just
> garnish. Not, you know, that I'd want to do without cheese entirely.

I usually put 8oz of mozz on a homemade pizza. Half that much on a
white pizza.