This is directed at the Stuffed Pies, vice the Deep Dish. Stuffed as in bottom layer of crust, stuffing (cheese, vegs, meat) top crust tomatoes. I.e. Giordano's or Nancy's Stuffed Pizza.
i live here in San Diego. i've found that the Precious brand of low moisture part skim (LMPS) cheese works best for the stuffed. it melts together evenly, does not leave any white icky residue behind, and tastes AWESOME. not all LMPS cheeses are created equally though. i've had some that just don't plain melt, others only partially melt, or other melt, but because of the white residue make the cheese salty.
with a thin crust, or Deep Dish, this is not usually a problem. only with the Stuffed pies. I ask this cuz I have family in Connecticut, Wash D.C. area, and Ft Lauderdale. when i show up, i always make a pie, and usually have problems with the cheese. the last 2 trips to Conn, i've managed to find a brand of cheese that works really well. But in D.C. and Florida, it's always up in the air. I could go to the deli, but I don't do not feel like paying $7-9 a pound for cheese. and you need a lot of cheese for a stuffed.
i should also mention, i always buy my mozz in blocks, and grate it myself. or slicing if making a deep dish. anyone else have this problem? any tricks? i've been making pies for a long time. it just irks me when my pies fall flat because of a different cheese.
thanks in advance.