Kamil Perry
Cheese pizza is a classic dish that has gained popularity worldwide. While the traditional choice of cheese for pizza is mozzarella, there are several other varieties that can be used to increase the flavour and texture of the dish. Pizzas with a blend of two or more cheeses are also common, with mozzarella being mixed with other cheeses such as provolone, Cheddar, Parmesan, or Gorgonzola. The choice of cheese ultimately depends on the desired taste and texture, with some cheeses offering more meltability and stretch than others.
| Characteristics | Values |
|---|---|
| Most popular cheese for pizza | Mozzarella |
| Second most popular cheese for pizza | Provolone |
| Other popular cheeses for pizza | Cheddar, Parmesan, Romano, Gorgonzola, Havarti, Ricotta, Muenster, Asiago, Blue Cheese, Feta, Provel |
| Cheese blends | Usually 3 or 4 types of cheese |
| Cheese combinations | Mozzarella and Cheddar, Mozzarella and Provolone, Mozzarella and Parmesan, Mozzarella, Gorgonzola, and Havarti, Mozzarella, Gorgonzola, and Parmigiano-Reggiano |
| Cheese types | Fresh or low-moisture Mozzarella |
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What You'll Learn
Mozzarella is the most popular cheese for pizzas
According to Datassential's Menu Trends database, mozzarella is the most frequently used cheese on pizza. Its popularity is due to its meltability and stretchiness, creating an "ooey-gooey" textural experience. However, some find it to be a pretty plain or neutral-tasting cheese. For this reason, pizzamakers often blend mozzarella with other cheeses to add more flavour and texture to their pies.
For example, in New York, many pizzerias use a blend of Grande mozz and provolone, which is said to be the "gold standard" for a New York slice. Other popular cheeses to blend with mozzarella include Parmesan, cheddar, Pecorino Romano, and ricotta. These blends can add a sharper or more pungent flavour to the pizza, giving it an interesting texture or taste.
When making pizza at home, it's recommended to buy a block of low-moisture whole milk mozzarella and shred it yourself, as pre-shredded cheese has an anti-caking agent that can affect its ability to melt. Fresh mozzarella is also an option, but it's important to note that it weeps water during the baking process, which can make the pizza soggy.
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Low-moisture mozzarella has a longer shelf life and stronger flavour
Mozzarella is the most frequently used cheese on pizzas. However, not all mozzarellas are the same. Low-moisture mozzarella has a longer shelf life and a stronger flavour than its high-moisture counterpart.
Fresh, high-moisture mozzarella has a shorter lifespan and should ideally be consumed within a few days of purchase. Proper refrigeration is necessary to maintain its quality. It has a delicate flavour and a soft texture.
On the other hand, low-moisture mozzarella is allowed to further sour and is then carefully dried in a controlled environment. This process gives it a longer shelf life. It can be stored in the refrigerator at temperatures between 34°F and 40°F (1-4°C) to slow bacterial growth and maintain its texture and flavour. It can also be frozen for longer-term storage, lasting up to 6 months.
In terms of flavour, low-moisture mozzarella is saltier and denser. The ageing process and temperature conditions can contribute to the development of tangy characteristics similar to aged cheeses like provolone or cheddar. While it may have less flavour when raw, its meltability and stretchiness are superior to those of fresh mozzarella, which tends to exude water and become soupy when melted.
Therefore, low-moisture mozzarella is a popular choice for pizzas due to its longer shelf life, stronger flavour, and excellent melting and stretching capabilities.
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Pizzas with more cheese have a greater 'wow factor'
Pizzas with more cheese have a greater wow factor. While mozzarella is the most popular pizza cheese, many pizza makers are mixing in other varieties to add depth and intensity of flavor and offer customers more variety.
Mozzarella is a safe choice for pizza because it is so meltable and stretchy. However, it is fairly neutral in flavor. Pizzas with multiple cheeses can offer a more interesting texture or flavor. For example, a blend of salty, nutty, and rich cheeses can elevate a pizza and enhance the flavors of its other ingredients.
Some pizza makers are adding pungent cheeses to give their pies an interesting texture or flavor. For example, Parmesan, Romano, and cheddar can be added to mozzarella to create a blend of three or four types of cheese. Other popular blends include mozzarella, provolone, and Parmesan, or ricotta, mozzarella, and gorgonzola.
Some pizza makers are also experimenting with flavored cheeses, such as garlic and herb goat cheese, or different styles of mozzarella, such as whole milk or smoked. Still others are adding completely different kinds of cheese to their pies, such as Swiss, American, smoked gouda, or feta.
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Cheddar may be mixed with mozzarella to preserve chewiness
Mozzarella is the most popular pizza cheese globally, but it is not always used exclusively. Pizza operators often mix it with two or three other varieties to increase flavour and texture. Cheddar, the second most popular cheese in the world, may be mixed with mozzarella to preserve chewiness. This is because cheddar has less elasticity than mozzarella, resulting in less blistering when cooked.
Mozzarella is well-loved for its meltability and gooey, stretchy texture. However, some find it too plain. Pizza chefs may thus opt for other cheeses to enhance flavour, such as pungent gorgonzola or soft ricotta.
Cheddar is a popular choice for this purpose, as it has a richer flavour than mozzarella and more protein and calcium. It also has more calories and fat, making it a good option for those looking to boost their calorie intake or incorporate more fat into their diet. However, mozzarella has a lower amount of saturated fat, which is better for heart health.
When combined with mozzarella, cheddar helps to balance out the elasticity of the cheese blend, resulting in a chewier, less blistered pizza. This combination is especially popular in the Eastern and Southern regions of the US.
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Gorgonzola is a pungent, piquant pizza topper
Pizza is a beloved dish worldwide, with its classic combination of dough, sauce, cheese, and toppings. While mozzarella is the most popular pizza cheese, operators and home cooks are increasingly experimenting with different cheese blends to enhance flavour and texture. One such cheese is Gorgonzola, a pungent and piquant variety that can take a pizza to the next level.
Gorgonzola is a type of blue cheese known for its pungent and piquant flavour. It is made from cow's milk and has a distinctive strong taste and aroma. When used as a pizza topper, Gorgonzola adds a robust and creamy dimension to the pie. Its unique flavour can elevate the overall profile of the pizza, making it a popular choice for those seeking a more complex and savoury experience.
One delicious example of a Gorgonzola pizza is the Wild Mushroom Pizza with Gorgonzola, Thyme, and Pancetta. This pizza combines the earthy flavours of wild mushrooms with the salty, sweet notes of pancetta, all brought together by the creamy tang of Gorgonzola. Roasting the mushrooms in olive oil, garlic, and thyme before topping the pizza intensifies the umami flavours, creating a harmonious balance with the Gorgonzola and tomato sauce.
Another mouth-watering option is the Steak and Gorgonzola Pizza, a decadent twist on the classic combination of steak and blue cheese. This pizza features seared ribeye steak, mozzarella, and crumbled Gorgonzola, resulting in a savoury delight that is sure to impress. The Gorgonzola adds a creamy texture and a tangy kick to the steak, creating a "rustic" and indulgent pizza experience.
Gorgonzola is a versatile cheese that can be used in various pizza combinations, from hearty potato and bacon flatbread to vegetarian creations with spinach. Its ability to blend seamlessly with other cheeses, such as mozzarella, and enhance the flavours of toppings makes it a popular choice for those seeking to elevate their pizza game. So, if you're looking for a pungent and piquant topper, Gorgonzola is certainly worth considering!
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Frequently asked questions
Mozzarella is the most popular cheese used on pizzas. However, many pizzas also use blends of two or more cheeses, such as mozzarella with provolone, Parmesan, cheddar, or Gorgonzola.
No, there are two types of mozzarella used on pizzas: fresh mozzarella and low-moisture mozzarella. Fresh mozzarella is creamier but has a shorter shelf life, while low-moisture mozzarella has a longer shelf life, stronger flavour, and is easier to melt and grate.
No, some cheese pizzas use analogue pizza cheeses, which are formulated to be processed with less sophisticated cheese-making equipment. Analogue pizza cheeses tend to have a soft texture and a slightly "stringy" quality when melted.
The amount of cheese used on a pizza may vary depending on the recipe and the size of the pizza. One source recommends using 21 grams (3/4 of an ounce) of cheese for each slice of pizza.
In addition to the classic pizza cheeses, some unique cheeses to use on a pizza include ricotta, Asiago, blue cheese, feta, Havarti, and Romano.
