Kamil Perry
There is no definitive answer to the question of whether ordering extra cheese on a pizza actually results in more cheese, as it ultimately depends on the restaurant or pizzeria in question. However, some former pizza workers have anonymously confirmed that they do indeed add extra cheese when requested, with one large pizza receiving roughly 33% more cheese. The type of cheese used also plays a role, with whole milk low-moisture mozzarella recommended for its ability to spread and melt more evenly. Freezing shredded cheese for 30 minutes prior to adding it to the dough can also affect the creaminess and browning of the cheese.
| Characteristics | Values |
|---|---|
| Do they add more cheese on just cheese pizza? | Yes, according to a former pizza worker at Papa John's, who said they add roughly 33% more cheese on a large pizza. |
| How to make a classic cheese pizza? | Step 1: Knead a simple dough, stretch it into a round shape, and crank up the oven to get that perfect char. Step 2: Top it with tangy tomato sauce, and milky mozzarella. Step 3: Brush the golden crust with olive oil, sprinkle the surface with basil leaves, and it's ready to be sliced and served! |
| How to make the dough? | Step 1: Mix yeast, sugar, and warm water (90 to 100 degrees Celsius). Step 2: Add flour, olive oil, and salt, and mix with a dough hook on low speed until the dough comes together. Step 3: Increase the speed to medium-low until everything is well incorporated and the dough is sticky. |
| How to make the tomato sauce? | Mix crushed tomatoes, olive oil, grated garlic, balsamic vinegar, and seasonings. |
| What type of cheese to use? | It is recommended to use whole milk low-moisture mozzarella as it tends to spread and melt more evenly. |
| When to add cheese to the pizza? | Some people prefer to add cheese mid-bake to get a creamier texture, while others prefer to add it at the beginning for a more caramelized taste. |
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Pizza dough
While it is hard to tell if more cheese is added to a pizza when "extra cheese" is requested, a former pizza worker has confirmed that they do add more cheese. On a large pizza, they added roughly 33% more cheese.
Now, onto the pizza dough. Making pizza dough at home is not as difficult as it seems. It is a simple process that requires only six basic ingredients and no fancy equipment. Here is a step-by-step guide to making pizza dough:
Ingredients
- Flour: All-purpose flour yields a softer crust, while bread flour gives a slightly crispier exterior. You can also use half all-purpose flour and half white whole wheat flour.
- Yeast: Active dry yeast helps the dough rise, resulting in a puffy crust. Instant yeast can also be used, but it is recommended to proof it first to ensure freshness.
- Water: Use warm water (ideally between 105-115°F/40-46°C) to activate the yeast. Do not use hot water, as it will kill the yeast.
- Sugar: Sugar feeds the yeast and helps the dough rise. Maple syrup or honey can be used as alternatives.
- Salt: Sea salt is essential for adding flavor to the crust.
- Oil: Extra-virgin olive oil adds richness, moisture, and flavor to the dough.
Method
- Mix the dry ingredients: In a large mixing bowl, combine the flour, yeast, sugar, and salt.
- Add liquids: Create a well in the center of the dry ingredients and add the water and olive oil.
- Mix and knead: Use a wooden spoon or a stand mixer to mix the ingredients until a soft dough forms. Then, knead the dough for about 3 seconds to bring it together.
- Let the dough rise: Cover the dough and let it rise at room temperature until it doubles in size. This can take about 30 minutes to an hour.
- Punch and divide the dough: Once the dough has risen, punch it down to release any air bubbles. Then, divide the dough in half to make two pizzas or freeze half for later use.
- Shape the dough: On a lightly floured surface, use your hands or a rolling pin to gently flatten the dough into a disc. Stretch and flatten it into a 12-inch circle, about 1/2-inch thick. Create a lip around the edges by lifting and pinching the dough.
- Prepare the baking surface: If using a pizza stone, place the dough directly on a baker's peel dusted with cornmeal. If using a regular pan or baking sheet, stretch the dough directly on the pan.
- Top and bake: Use your fingers to poke dents into the surface of the dough to prevent bubbling. Brush the top lightly with olive oil to prevent sogginess. Add your favorite toppings and bake in a preheated oven at 425°F for about 15 minutes, or until the crust is golden brown.
- Serve and store: Slice the hot pizza and serve immediately. Cover any leftover pizza tightly and store it in the refrigerator. Reheat as desired.
Tips:
- If you are new to working with yeast, it is recommended to proof the yeast first by mixing it with warm water before adding it to the dry ingredients.
- To make the dough in advance, let it rise covered at room temperature, then deflate it, wrap it tightly, and store it in the refrigerator for up to several days or in the freezer for up to a month.
- To freeze the dough, lightly coat it with olive oil, place it in a zipped-top bag, and squeeze out all the air.
- To thaw frozen dough, place it in the refrigerator overnight or for about 8 hours, then let it rest at room temperature for 1 hour before shaping and baking.
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Tomato sauce
While there is some discussion on online forums about whether pizza makers add more cheese to pizzas when requested, there is no clear consensus. Some pizza lovers have noticed that it can be hard to tell whether extra cheese has been added, while others are confident that their extra cheese requests are fulfilled. A former employee of Papa Johns, for instance, confirms that extra cheese is indeed added, with around 33% more cheese on a large pizza.
Now, when it comes to tomato sauce, there are a few things to consider. Firstly, the type of tomato sauce you use can vary depending on your preferences and the desired consistency. Some people prefer to use tomato paste as a base, while others opt for a ready-made pizza sauce. You can also add ingredients like minced garlic, Italian parsley, salt, pepper, oregano, basil, and rosemary to enhance the flavor and add depth to your sauce.
The amount of tomato sauce you use on a pizza is also a matter of preference. Some people like their pizzas saucy, while others prefer a lighter touch. As a general rule, you don't want to overload the pizza with sauce, as this can cause the toppings to slide off, as one pizza maker humorously described: "...all the toppings slid off and burned my face". A balanced approach is best, with a layer of sauce that is neither too thin nor too thick.
Preparing your own tomato sauce is a simple process that allows you to customize the flavor to your liking. You can experiment with different herbs and spices, as well as adjust the sweetness, thickness, and other characteristics to make it just right for your pizza. It's a good idea to prepare the sauce in advance so that it's ready when you need it, and any leftovers can be stored for future pizza nights or used in other dishes.
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Shredded low-moisture mozzarella
When making a pizza with shredded low-moisture mozzarella, it is recommended to use whole milk and shred your own cheese. Pre-packaged shredded cheese is often coated in starch to prevent sticking, which can cause the cheese to brown prematurely during cooking. To avoid this, some people place the shredded cheese in the freezer for 30 minutes before topping the dough. This helps to prevent excessive browning and gives the cheese a creamier texture.
Some pizza restaurants offer the option of adding extra cheese to their pizzas. While it is hard to tell exactly how much extra cheese is added, former employees of popular pizza chains have confirmed that they do add more cheese when requested. The amount of extra cheese can vary, but one comment mentioned that on a large pizza, they received roughly 33% more cheese.
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Fresh mozzarella
To make fresh mozzarella, milk is turned into cheese by causing the casein proteins to coagulate into milky curds, leaving behind a cloudy, watery by-product known as whey. This can be done using rennet, an enzyme found in the stomach of unweaned grazing animals, or with acids such as lemon juice or vinegar. However, for the rennet and acid to work effectively, the milk proteins must be in the right condition. The freshest, least-processed milk is ideal as longer-term storage at low temperatures and high-temperature pasteurization can alter the protein structures, impacting the final product.
Once the curds have formed, they are stretched by hand to create the desired shape and texture. This process of stretching and shaping the cheese is an art form that trained cheesemakers perfect. The final product is a ball of fresh mozzarella that can be sliced and enjoyed on its own or used as an ingredient in dishes such as pizza, Caprese salad, sandwiches, flatbread, or pasta.
When used on pizza, fresh mozzarella can provide a creamy texture and a mild, milky flavour. It is important to note that fresh mozzarella has a higher moisture content than the low-moisture cooking mozzarella typically used on pizzas. This means that it may not melt or brown as evenly, so some pizza makers opt for low-moisture mozzarella to achieve a more consistent melt. However, for those who enjoy the unique taste and texture of fresh mozzarella, it can be a delicious and refreshing topping.
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Parmesan
While there is no standard amount of cheese that should be added to a pizza, some pizza-makers on Reddit have confirmed that they do add extra cheese when requested. One former employee of Papa John's stated that they added roughly 33% more cheese to a large pizza with an extra cheese request.
When it comes to Parmesan, it is one of the four main types of pizza cheese, along with mozzarella, cheddar, and provolone. Parmesan is best shaved or shredded on top of freshly baked pizzas. Due to its delicate flavor and dryness, it should not be blended with other cheese mixes, nor should it be baked in the oven as this ruins its umami taste. Parmesan is recommended as a garnish to enhance the flavor of the pizza, especially for Sicilian, Margherita, or Hawaiian pizzas.
Mozzarella is the most popular cheese option for pizza, and it is a defining ingredient in Neapolitan pizza. It is ideal for any pizza style due to its minimal processing, which gives it a fresh taste and a light, creamy texture. When making pizza with mozzarella, you can choose between high and low moisture options, with whole milk low-moisture mozzarella spreading and melting more evenly.
Other types of cheese can also be added to a pizza to create a unique taste, such as gouda, which is a semi-hard Dutch cheese with a rich, unique flavor and smooth texture. Older gouda has less moisture and a tangier flavor compared to younger gouda. It is a delicious addition to pizzas with pulled pork or barbecue chicken, and its natural smokiness pairs well with barbecued meats.
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Frequently asked questions
Yes, they do.
It depends on the pizza size. For a large pizza, it can be roughly 33% more cheese.
A classic cheese pizza usually uses a combination of shredded low-moisture mozzarella and cubed fresh mozzarella.
The low-moisture mozzarella gives the pizza its essential stretchy layer and also browns nicely in the oven. The fresh mozzarella adds white pools of melted, gooey cheese that provide textural contrast.
The cheese is typically added on top of the sauce after the dough has been par-baked.
