I find it interesting that people are so passionate about homemade dough, maintaining starters, etc, but very few seem to make homemade cheese. It's not that hard, and the results are well worth the trouble. My wife gave me this kit a year or so ago, and it was an eye opener:
Hi, I mentioned this in the NY pizza discussion, entitled Genres of NY Pizza. My philosophy is that with skill, an excellent crust can be made with even KA All Purpose flour, and depending on the kind of pizza you want, different kneading/mixing times and hydrations can lead to pretty much any kind of gluten formation and crust. I have seen alot of people obsessed with starters, expensive bromated hi gluten flours, extra high protein, etc etc. and then use a cheap tasteless low moisture mozzerella cheese by Kirkland and grated parmesan from a plastic container.
My experience with most market low moisture mozzerella is that most have poor, bland flavor, with the exception of one or two and they were still not great. Some people have completely switched to mild white cheddars or provolone because of this. I almost always make my pizzas with Buffalo Mozzerella that I pick up at the local Italian grocer, which imparts a good milk flavor, and buffalo milk has twice the fat of cow milk, which gives the pizza an additional dimension of flavor from all that butterfat. I usually mix with a good low moisture like Grande, but PollyO works as well when I don't have any, and I also like to use grana padana or sharp parmegiano reggiano freshly grated. The 3 different cheeses are amazing together.
I can't get buffalo milk curds, but I've seen cow milk curds available for a good price these days at my local Italian grocer. I ordered rennet tablets and citric acid powder and will give it a try.