Victor Sack wrote:
> tert in seattle > wrote:
>
>> for pizza, with red sauce
>>
>> here's what I just tried and liked -- more mozz than the others
>>
>> parmigiano reggiano
>> sharp white cheddar
>> roquefort
>> low-moisture mozzarella
>>
>> how many four cheese combinations are there anyway?
>
> The classic combination is provolone, parmigiano, groviera, pecorino.
> Otherwise, the choice is fairly wide; often enough used other cheeses
> are mozzarella, stracchino, fontina, ricotta, gorgonzola, scamorza.
>
> Gianluca Procaccini, who won a championship pizza-cooking contest in the
> town of Salsomaggiore, in 2001, is said to have used camoscio d'oro,
> crema di formaggi, mozzarella, and gorgonzola dolce.
>
> Victor

At a restaurant in Cortina a few years ago I saw something that altered
my entire Weltanschauung: it looked like a cheese pizza with french fries
dumped on top of it. It didn't make any sense at all. I'm still baffled.
I don't think anyone won any pizza cooking contests with that one.