I sure donít know, but now believe that when freezing the cheese I use for my Detroit style pizza, somehow the freezing does change the cheese. The melting ability of the cheese is still the same though. I needed some more cheese grated later yesterday afternoon and that cheese was completely defrosted. That altogether defrosted cheese also grated more in dices, than in strands.
I also changed the yeast amount for my Detroit style dough this past Monday since the dough seemed to have too many bubbles in it last week when pressing the dough out in the steel pans. The dough behaved well yesterday with the decrease in the yeast amount.
I made a Evís Smokey Joeís Detroit style pizza yesterday, but it was modified to include spinach. The dressings were the regular cheeses, crumbed bacon, spinach, some Gouda smoked cheese and Garlic Alfredo sauce with a sprinkling of Greek oregano over the top.
I also am making some of the bigger Detroit style pizzas with two different sets of topping on opposite sides.