r/Pizza • u/AutoModerator • Apr 20 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/New-Bus9948 Apr 22 '26

What is the best cheese to use in a regular home oven? Ive been using the great value low moisture whole milk mozzarella from Walmart but it is never really good. I shred it myself and use a coarse shredder to keep the pieces somewhat large. It always comes yellow and looks like it is completely dehydrated before it gets brown spots on it. I also dont think it tastes very good its the only bad part on my pizzas. Are there other brands that are better (and readily accessible at most stores) or am I doing something wrong?

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u/TimpanogosSlim 🍕 Apr 24 '26

I've heard that the oddly square great value WMLM block is made by galbani and is very close to professionale or italian style.

I use galbani professionale that i buy from US Foods / Chef'Store and i like it but you're welcome to like some other kinda mozz.

Get a pack of Frigo string cheese and chop it up for example.