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[vcb]

I know some have posted on this topic before, but I thought it might be good to have a main thread for the do-it-yourself-ers like me who would prefer to save a few bucks and slice their own 5lb block of mozzarella that they got really cheap at the Sam's Club or Costco.

Let me start with what I've learned (a lot of it from you guys) :

We use sliced instead of shredded because we want to use the cheese as a barrier between the sauce and the crust, avoiding a soggy crust.
We use low-moisture mozzarella because too much moisture can make pizza soggy (or create puddles).

Stella (aka Bakers & Chefs) Low Moisture Part Skim Mozzarella is the most popular and most readily available.
Some have also mentioned that whole-milk mozzarella is very good.
I've also had good results Boar's Head brand and some pre-sliced store brands.
Additionally, I've read that many pizzerias use Grande brand.

as of 10-16-2009, a 5 lb block of Bakers & Chefs mozzarella was available at Sam's Club for a little over $9
search for: mozzarella at samsclub.com and you should be able to find it.

For a 14" (large) deep dish pizza, you would typically use about 1 pound of cheese.
For a 12" (medium) - about 3/4 pound.
For a 9 or 10" (small) - about 1/2 pound.

CUTTING/SLICING MOZZARELLA:
Mozzarella is a semi soft cheese and will be difficult to slice uniform slices.
It is best to slice a block of mozzarella when it is very very cold. Stick the block into your freezer for several hours before slicing.

Use a very sharp knife. You may get less sticking if you spray your knife blade with vegetable oil.
If storing the slices for later use in the fridge, you might want to separate each slice with wax paper.

** HERE'S THE PART WHERE I NEED YOUR HELP:

I'd like to make slicing more uniform and less difficult for us.
As you slice, the block develops what some call a "foot"; when the cheese slowly warms up, it becomes more difficult to slice, and the slices become less even and leave an uneven wedge of cheese at the bottom of the block.

I've found a cheese slicer online at williams-sonoma.com from a company called Chef'n.
http://www.williams-sonoma.com/products/sku396432/

It claims to be what we might be looking for to make slicing easier for us deep-dish fanatics.
Has anyone used this, and if so, how well does it work for you?

If you have any advice or another solution for better slicing, please add to the thread.

Happy Deep Dish  , everyone!

[loowaters]

I wish I could just take it down to my local grocery store's deli and say, "Hey, I got this a lot cheaper somewhere else...can you slice it for me?"

I cut the big "loaf" up into 5 single pound chunks (about 1 1/2" thick) and then rather than cut the slices in a standard large square fashion, I cut with the one pound block laying down and cut down thru the block creating strips that are about 4" x 1.5" in size and maybe 1/8" in thickness.  It's the shortest pass for the blade thus making it more consistent but as you get to the end of the piece, it obviously becomes less stable and making consistent pieces becomes more difficult.

I do have a nice rotary slicer but the cleanup is a pain in the pooper.  I only drag it out if I have several different things that I want to slice or if I'm doing a huge amount of cheese.

Loo

[pacoast]

Why not an electric food slicer, similar to what deli's use to cut meat? The commercial ones will cost $500 - $1000 or more. But there are light duty (home versions) as low as $35. I would think that they'd work well for this.

http://www.amazon.com/Choice-610-Premium-Electric-Slicer/dp/B0002AKCOC
http://www.amazon.com/Rival-1042W-Electric-Slicer-White/dp/B00006IV0X

.

[loowaters]

I was referencing an electric slicer when I posted that I have a rotary (blade) slicer.  I'll repeat that it's a huge pain to clean after use and little cheese shavings get everywhere.

Loo

[vcb]

After looking into this a little more, I think I may have found another possible solution.

Have you seen "hollow-edge" chef's knives?
(I'm attaching a picture to this post).
Do you see the little oval indentations on the knife?
Those are supposed to keep food from sticking to the knife blade as you slice.
If i semi-froze the block of cheese, then oiled up one of these bad boys and started slicing away,
I'll bet I'd get thru half the block before the block started getting too soft.

Not exactly an inexpensive solution, as an 8" hollow-edge chef's knife usually runs for $100 or more.
I'll just add that to my holiday gift list.

[zspec1]

Would any of these work?

http://www.amazon.com/Oenophilia-Marble-Cheese-Board-Slicer/dp/B001D7HFA2/ref=sr_1_15?ie=UTF8&s=home-garden&qid=1255852189&sr=1-15

http://www.amazon.com/Fairchild-Tech-Cheese-Knife-The/dp/B000FA00YG/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1255852189&sr=1-1

http://www.amazon.com/Microplane-47001-Adjustable-Slider-Slicer/dp/B00132V18O/ref=sr_1_24?ie=UTF8&s=home-garden&qid=1255852189&sr=1-24

[UnConundrum]

Funny, I was just at WS looking for a fresh mozzarella slicer I saw on their web site.  They didn't have that, or the one you indicate.  Guess they're available web only, or at the bigger stores.

Anyway, if you're truly obsessive compulsive like me, and your wallet allows, you could consider one like this:

[vcb]

Would any of these work?

http://www.amazon.com/Oenophilia-Marble-Cheese-Board-Slicer/dp/B001D7HFA2/ref=sr_1_15?ie=UTF8&s=home-garden&qid=1255852189&sr=1-15

http://www.amazon.com/Fairchild-Tech-Cheese-Knife-The/dp/B000FA00YG/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1255852189&sr=1-1

http://www.amazon.com/Microplane-47001-Adjustable-Slider-Slicer/dp/B00132V18O/ref=sr_1_24?ie=UTF8&s=home-garden&qid=1255852189&sr=1-24

The first link you posted looks like that slicer would be too small to tackle a 5lb block of mozzarella.

The third link looks like it would easily get gunked up with a soft cheese like mozzarella.

The second link, "The Cheese Knife", seems to have promise. (posting a pic below)
It's a plastic knife that looks like it has some grooves built into it to keep the cheese from sticking while you slice.
For under $15, it is definitely worth a look.

Thanks for the replies, guys!

[Levi]

I have had pretty good results using the knife pictured below. It was only $10 but does a nice job on the blocks of mozzarella.

I use the approach the Loo describes in an earlier reply. Knife has a finely serrated edge that saws the cheese more than slices but for the soft stuff that seems to work quite well. The cutout design also helps prevent getting bound up in the loaf.

http://www.knifecenter.com/kc_new/store_detail.html?s=MM900150

Listed as a Messermeister Gourmet 6" Soft Cheese Knife

[ThunderStik]

Do a search on the Alton Brown cheese slicer. Its not something you buy, you will have to make it. He used a small cutting board, a guitar string and something else...I cant remember right now.

But just thinking about it I cant see that it would be to hard to fashion something that could do the job better than most things you could buy.