- Ricotta Salata: This pressed, salted, aged sheep’s-milk cheese has a sharp, salty flavor. Shave it onto non-tomato pies with a fontina or Toma base.
- Pecorino Fiore Sardo: Grated cheese goes onto almost all of Minnick’s pies. This smoky, hard cheese from Sardinia has a slightly stronger flavor than Parm.
- Fontina: In place of mozzarella, Minnick melts handfuls of this stinkier cow’s-milk cheese onto white pies as a dough-blanketing base.
- Wrangeback: This historic Swedish cheese is a richer option for complementing a base cheese. “It has an aged-cheddar-with-crystals quality.”
- Provolone: On tomato pies, where the sauce adds sweetness and moisture, provolones are good, non-weepy choices for a base cheese.
- Feta: Once the mozzarella has been layered on, a sharper, crumbly cheese like feta adds complexity. It’s especially good on red pies.
- Parmigiano-Reggiano: Minnick mixes delicate toppings like kale with olive oil, salt, and Parmigiano; it protects them from scorching and drying out.
- Toma: “Walser Toma is a sweeter, mostly neutral cheese with good acidity,” Minnick says. Use it as a base with a yogurt or pesto sauce.