The pizza already has cheese. You don’t need any in the dang crust at all. I find it strange and confusing but I’m just a caveman. Your stuffed crust pizza world frightens me.
KEEP CRUST JUST CRUST
You must log in or # to comment.
Yeah stuffed crust is almost as bad as adding pineapple. It’s definitely a terrible texture.
Definitely, definitely… a subjective thing. I like both.
The pizza already has cheese.
There is no such thing as too much cheese. Your argument is invalid.
Clearly you have never ordered godfathers pizza from the Midwest and asked for extra cheese.
I put 3 types of extra cheese on pizza quattro formaggi.
I don’t like pizza with extra cheese (though what ‘extra’ is depends on the place and the person), but I like stuffed-crust. If I decide I hate my body enough to eat gluten-containing food, I’m going all in on it for the misery I will suffer.
Mmm cheese in crust Make the crust entirely out of cheese
I’ve had that. It’s low carb!
It’s okay when it’s fresh - not OMG WOW, but okay. But if it’s cold leftover pizza, then it’s complete ass.
I agree. Fresh it is amazing but cold it is like having a cheesestick rolled in bread.
Shit, I don’t know, I dip it in left over burrito sauce from the spot down the block and I’m set.
If I might recommend rehearsing it using a panini press/foreman grill, it isn’t for everyone but crispy cheese on top and gooey crust cheese works pretty well
I agree, it tastes like absolutely nothing at all to me. The texture is rubbery and greasy. It adds even more oil to an oily food and makes it almost wet. 4/10, I’ll eat it, but I’d rather not
got my upvote. I love it.
That really is the most unpopular opinion I’ve seen on the Internet
Heard a rumor, once, that stuffed crust pizza, extra cheese pizza, etc., were attempts for the gov’t to use gov’t-stored cheese reserves that would go bad soon.
Climate Town did a thing on dairy, mostly on cheese, which is a bit adjacent to this: https://www.youtube.com/watch?v=NQiLly6Z1xs
Afaik it doesn’t have to do with those specific cheese reserves, but it indeed was an attempt by the govt to make people eat more cheese due to the massive overproduction of cheese.
Not the best source but the first I found: https://www.chowhound.com/1724866/milk-overproduction-pizza-hut-cheese-origin/
Edit: Ok, I went to find a better explanation of the whole thing (it’s actually a long story). There’s a very good video by Climate Town which explains the history of dairy farming in the US, and it does mention that specific pizza case. Sorry for the video format, but it’s very well documented, with a lot of sources, and it’s a genuinely great explanation. YouTube link
Initially I was highly doubtful this would even make a dent in national cheese levels… But an average pizza uses approx 150 grams of cheese. The cheese crust uses another approx 150 grams, doubling the cheese per pizza, which is insane considering you can hardly taste it at all
…and you believed that?
Which is probably why the stuffed crust cheese always tasted like ass.
Let me tell you something, it will be years before they find another place to hide cheese on a pizza.
Na, so-called Detroit style already found a new place and it’s better that stuffed crust.
The put it on the pan before the dough and it get all crispy. None of the chewy gaggy shit in the crust.
The cheese in the crust is shit quality too. It’s really nasty. I’ve never understood the need for stuffed crust pizza either.
I think that’s the key. I’m betting OP has never had good quality stuffed crust before.
In my experience most fast pizza places fuck it up most of the time. Either they use low quality cheese, or they just undercook it and it’s a soggy mess. Getting stuffed crust just right is truly an art form. And when you don’t get it juuust right it’s pretty awful.
It’s not low quality cheese. It’s the wrong cheese. Pizza Hut, PJ’s, and Donato’s all used string cheese in their stuffed crust when I worked there. Domino’s didn’t do stuffed crust when I worked there.
String cheese is certainly easier to deal with, but that is pure mozzarella, not the usual mozzarella romano blend that most pizza places use. I dunno what the moisture of string cheese is either, but the shreds/cubes of the normal stuff was all marked “low moisture blend.” I suspect that string cheese is more wet of a mozzarella, and it would be a better, but harder to assemble product if they just used the normal stuff.
What if it was good quality cheese, like maybe not American cheese (as in, sold in America).
I like to think I’ve grown past fighting with people on lemmy but buddy we can’t be friends
Top tier unpopular opinion
What do you mean you don’t need crust? You’ve found some mythical boneless pizza? I make sauce just for the bones.
It’s great when your baked out of your fucking mind. oh fuck yeah more cheese I heard you like cheese so we put cheese in your pizza so you can cheese while you pizza
