Sauce first or cheese first

[ere514]

I've always assumed the sauce came first then cheese (I've mostly used sliced BH mozz).  But last time for schnittzenjiggles I went with cheese first (wacky right?)  But this seemed to work out pretty well; no dough shrinkage, peel to stone went incredibly easy and it looked prettier.  Any other believers?

[Malanga]

I believe.  Cheese first is most definitely employed by a few successful pizzerias out there.  In Brooklyn, Spumoni Gardens makes their square pie (a Sicilian of some sorts) like this; there are a few others who do in the 5 boroughs as well.  Also in Jersey- in the Trenton area in particular- the regional pizza is referred to as a "tomato pie" and they also go cheese first.  Personally, I dig it.

[TXCraig1]

I like the sauce first on Neo & NY pies, but I've seen it done both ways with excellent results.

CL

[norma427]

ere514,

I have also tried cheese first and then sauce and it works out good in some pizzas.  On the boardwalk thread cheese is applied, then sauce, then more cheese.  That also seems to work out well too.

Norma

[ere514]

More cheese.  Brilliant!!!

[Pete-zza]

ere514,

This is my best recollection on the subject: Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,14463.msg144311/topicseen.html#msg144311.

Peter

[Tscarborough]

Question: "Sauce first or cheese first "

Answer:  "yes"

[PiedPiper]

Cheese first, then i put 1/2 cup of sauce into a baggie, lop off the end and drizzle randomly.  This gives varying degrees of saucy goodness!! Sauce first to me results in a pie with the same flavors bite after bite.

[Giggliato]

Or should you just throw the sauce, cheese, and toppings into a big bowl, mix it up and then pile it on the pizza?

[The Dough Doctor]

Cheese first then sauce is also practiced in Chicago. One of the downsides to this assembly method is that if the cheese is applied very last, it covers everything, good for holding everything together, but if you tend to be a little heavy handed with the vegetable toppings, the cheese will trap a lot of the moisture under it, thus making for a softer finshed crust. This isn't too bad with a deep-dish type of pizza, but it can be a real bummer on a thin crust unless you are in Chicago where no one expects a thin crust pizza to have a crispy bottom anyways.
Tom Lehmann/The Dough Doctor

[jeffereynelson]

I only would like to do it reverse with slices of cheese like in deep dish. I think it would be kind of hard to spread the sauce over the top of grated cheese. Or maybe do like a previous poster said and just throw it all in a bag first. Anyone done that or seen it done?