Ingredients:
- 4 parts mozzarella
- 4 parts provolone
- 1 part parmesean
- 1 part romano
If you are making a traditional pizza:
Shred all cheeses and combine in a bowl. 10 oz of shredded cheese is the amount that I use to cover a 14 inch pizza, so a "part" is defined as one ounce.
If you are making a Chicago pizza (on which the toppings are put in reverse order on top of the dough: cheese first, sauce last):
Place thin slices on top of dough in an alternating fashion so that the cheese flavors mix during baking. Using sliced cheese rather than shredded cheese is suggested for Chicago pizzas because it is difficult to spread thick sauce over shredded cheese. Sliced cheese stays put much better than shredded cheese.
Here is my sauce recipe. Here is a recipe for St. Louis styled pizza that includes a dough recipe.