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Cheese selection significantly impacts the final pizza. The classic choice is mozzarella, preferably low moisture to prevent excessive wateriness during baking. The baker emphasizes grating cheese fresh from a cold block—avoiding pre-grated varieties that contain anti-caking agents, which hinder melting.
Fontina is added for its smooth melt and mild, nutty flavor, grated or sliced into thin strands, to provide both flavor and texture contrast. The emphasis on precision and thoughtful layering of cheese ensures every bite is rich, gooey, and satisfying.