Today’s chefs seek manufacturers with the experience and know-how to create authentic products that best fit their culinary visions. They demand exceptional taste as well as multiple formats, innovative formulations and custom seasoning blends, along with the melting temperatures, shelf life and back-of-house ease they need.
That’s why more and more pizzerias are turning to Caputo.
Offering countless and diverse types of cheese from all over the world, Caputo is an expert in formulating the perfect cheese blend for an application. Their award-winning fresh cheese line includes hand-tied burrata, nodini knots, ricotta and a variety of shapes and cuts of fresh mozzarella. Caputo also offers Italian and Italian-style cheeses like Romano, Parmesan and Asiago, and they can customize a blend or shred specific to your menu’s needs. Considering flavor, functionality or simply cost reduction, the Caputo team will determine the best cheese for you without sacrificing the quality of the finished result.
Whatever your needs, you can rest assured that Caputo will deliver the quality, flavor and consistency that only high standards and family pride can produce. For more information, call 708-450-0074 or visit caputocheese.com.
Four-Cheese Cast Iron Pizza (inspired by Chicago and Detroit)
Ingredients:
- 9” cast iron pan
- 16 oz. pizza dough
- 4 oz. Caputo low-moisture whole-milk shredded mozzarella
- 3 oz. shredded Parmesan
- 6 oz. Caputo Caprese Slice Fresh Mozzarella
- 1 c. pizza sauce
- Directions:
Preheat your skillet in the oven at 500°F with a low fan. Cut parchment paper so it covers the base of your pan and goes up the sides a bit. Shape the dough on the parchment while the pan is heating.
Apply sauce to the dough, leaving a ½” border by the edge. Sprinkle half of the low-moisture mozzarella on the dough. Sprinkle half of the shredded Parmesan on the dough. Place fresh mozzarella around the pizza. Scatter remaining low-moisture mozzarella on the dough.
Place dough and parchment in the pan and bake for 15 minutes. Remove pan and cover with the remaining shredded Parmesan. Bake until cheese is brown around the edges. Garnish with fresh herbs.
