# Pizza Question

**URL:** <https://forums.speedlife.net/t/pizza-question/193434>\
**Category:** PittSpeed Off Topic\
**Created:** [November 2, 2007, 1:30pm UTC](https://forums.speedlife.net/t/pizza-question/193434 "2007-11-02T13:30:34Z")\
**Posts on this page:** 1\
**Showing post:** 15

<div class="post-metadata">

**Author:** ![jcxcr4000](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/jcxcr4000/32/5980_2.png) [@jcxcr4000](https://forums.speedlife.net/u/jcxcr4000)\
**Post date:** [November 2, 2007, 5:09pm UTC](https://forums.speedlife.net/t/pizza-question/193434/15 "2007-11-02T17:09:10Z")

</div>

> [@7/28 KUMHO STREET WARZ & PARTY @ Lancaster](https://forums.speedlife.net/t/7-28-kumho-street-warz-party-lancaster/33011/137):
>
> For me, a quality mozzarella cheese is the only way to go, provo just doesn’t work on a pizza. Most places blend it at best, or use straight provo at worst. Quality ingredients are key, even if they aren’t organic.

the reason why most pizza shops only use mozzarella cheese is because it is cheaper but you are correct that just provolone on a pizza does give it a different taste to the average person but anyone who likes cheese would like it

i worked in a pizza shop for like 6 years and would try just random things from time to time

another good pizza has pineapple and capicola (sp) with very light on the sauce

---

_[View the full topic](https://forums.speedlife.net/t/pizza-question/193434)._