Patrick Oconnell
There's nothing quite like a classic cheese pizza, and it's even better when it's homemade. While a plain cheese pizza is a simple combination of dough, tomato sauce, and cheese, the type of cheese you use can make a big difference. The most popular choice is mozzarella, which is known for its gooey, stretchy texture and meltability. However, some people prefer to use a combination of cheeses to enhance the flavour and texture of their pizza.
| Characteristics | Values |
|---|---|
| Dough temperature | 90 to 100° |
| Dough ingredients | Water, sugar, flour, olive oil, salt |
| Sauce ingredients | Crushed tomatoes, olive oil, garlic, balsamic vinegar, oregano |
| Cheese | Mozzarella, Parmesan, cheddar, fontina, gouda, muenster, provolone, swiss raclette |
| Cheese preparation | Shredded, frozen |
| Baking temperature | 500° to 600° |
| Baking tools | Pizza stone, baking steel, or a sturdy, upside-down baking sheet |
Explore related products
What You'll Learn
Mozzarella is the best cheese for pizza
Mozzarella is the most popular cheese for pizza, and for good reason. Its meltability and stretchability are legendary, and it's these qualities that give pizza its ooey-gooey textural experience. While other cheeses can melt on pizza, few can match mozzarella's ability to stretch into aromatic strands as you move your hand from pan to mouth.
Mozzarella is also a relatively neutral cheese, so it won't overpower the other ingredients on your pizza. However, the various brands and products of mozzarella all taste slightly different, so it's worth shopping around to find your favourite. When making a pizza, you'll want to use full-fat, whole milk, low-moisture mozzarella. This type of mozzarella tends to spread and melt more evenly, giving you that essential stretchy layer of cheese. It also browns nicely in the oven, and won't make your pizza soggy like fresh mozzarella can.
If you're looking for a more indulgent pizza, you can add another cheese to your mozzarella base. Cheddar, fontina, gouda, muenster, provolone, and Swiss raclette all melt nicely on pizza, and provolone is a particularly good pairing with mozzarella, as it offers both stretch and flavour. Many pizzerias use a blend of these two cheeses, and you can also add grated parmesan to your pizza for a savory, salty kick.
When making a pizza at home, it's best to shred your own cheese. Pre-shredded cheese often has starch added to it, which can cause it to brown too quickly in the oven. Instead, shred your own cheese and place it in the freezer for 30 minutes before adding it to your pizza to slow down the cooking process.
Pizza Places: Can I Bring My Vegan Cheese?
You may want to see also
Use a mix of shredded and fresh mozzarella
When making a plain cheese pizza, the type of cheese you use is crucial. Mozzarella is the classic choice for pizza, known for its meltability and stretchability, resulting in the signature gooey, stringy texture. However, not all mozzarella cheeses are created equal, and using a mix of shredded and fresh mozzarella can elevate your plain cheese pizza.
Shredded mozzarella, often found in pre-packaged form, is typically made from processed, low-moisture mozzarella. This variety has had most of the liquid removed, extending its shelf life. While convenient, shredded mozzarella may not deliver the same flavour and meltability as fresh mozzarella due to added starches and anti-caking agents. To mitigate this, some pizza enthusiasts choose to shred their own mozzarella from a block of cheese, which provides more control over the moisture content and browning during baking.
Fresh mozzarella, on the other hand, is made from whole milk and sold fresh, usually in ball shapes. It has a higher moisture content, giving it a softer, creamier texture and a milky flavour. This variety is commonly used in Italian-style pizzerias and is known for its ability to form pristine white pools of melted, gooey cheese atop your pizza. However, its high moisture content can also be a drawback, as it can make your pizza watery and soggy if not properly prepared.
To avoid a soggy pizza when using fresh mozzarella, it is crucial to reduce its moisture content before adding it to your pizza. This can be done by slicing or shredding the mozzarella and placing the pieces on paper or tea towels to absorb excess moisture. Allowing the slices to rest for at least 15 minutes at room temperature will help ensure a drier cheese that won't release moisture during baking. Additionally, thinly slicing the cheese is recommended, as thicker pieces retain more moisture.
Combining shredded and fresh mozzarella on your plain cheese pizza offers the best of both worlds. The shredded mozzarella provides a stretchy, evenly melted base, while the fresh mozzarella adds gooey, chewy texture and a creamier flavour. To ensure a dry crust, it is recommended to bake the dough, sauce, and shredded cheese first and then add the fresh mozzarella during the final minutes of cooking. This way, you can enjoy the unique qualities of each cheese without compromising the overall quality of your pizza.
Totino's Four Cheese Pizza: Vegetarian or Not?
You may want to see also
Use whole milk, low-moisture mozzarella
For a plain cheese pizza, the cheese you use is critical. While there are many types of cheese that melt nicely on pizza, such as Wisconsin brick cheese, Velveeta, and processed American cheese, mozzarella is the most popular choice. It is known for its ooey-gooey textural experience and its ability to stretch into aromatic strands as you lift your slice from the pan to your mouth.
When selecting the best mozzarella for a plain cheese pizza, it is recommended to use whole milk, low-moisture mozzarella. This type of mozzarella tends to spread and melt more evenly, creating a rich, gooey blanket over your pizza. It also provides the essential stretchy layer of cheese that is characteristic of a good pizza. Low-moisture mozzarella browns nicely in the oven, giving your pizza a visually appealing appearance.
It is important to avoid pre-shredded mozzarella as it often contains anti-caking agents or starch to prevent the shreds from clumping together. These additives can cause the cheese to brown prematurely and result in an unpleasant texture and taste. Instead, it is best to shred your own cheese from a block of whole milk, low-moisture mozzarella.
When preparing your pizza, it is recommended to shred the cheese and then place it in the freezer for about 30 minutes before adding it to your pizza. This helps to slow down the cooking process, preventing the cheese from browning too quickly.
Some popular brands of whole milk, low-moisture mozzarella include Grande, which is considered the gold standard for New York-style pizza, and Galbani, which is also well-liked for its taste and texture. Another option is Saputo's Stella Low Moisture Whole Milk Mozzarella, which offers a great price without compromising quality.
Using whole milk, low-moisture mozzarella will ensure your plain cheese pizza has the perfect balance of flavour and texture, creating a delicious and visually appealing final product.
Domino's Two Toppings: Sauce and Cheese Included?
You may want to see also
Explore related products
Add cheese mid-bake to prevent premature browning
Achieving the perfect level of browning on a pizza can be tricky, especially when it comes to the cheese. One way to prevent premature browning of the cheese is to add it mid-bake. This method can result in a creamier texture and a less browned appearance, which may be desirable for some pizza enthusiasts.
To execute this technique effectively, there are several steps to follow. Firstly, it is recommended to shred your own cheese, as pre-shredded cheese often contains anti-clumping agents such as potato starch, which can accelerate browning. By shredding your own cheese, you can avoid these additives and have more control over the browning process.
Once you've shredded the cheese, it's a good idea to place it in the freezer for about 30 minutes. This step helps to slow down the cooking process, further delaying the browning of the cheese. After freezing, you can add the cheese to your pizza midway through the baking process.
Another factor to consider is the type of cheese you use. For a classic cheese pizza, mozzarella is a popular choice due to its meltability and stretchiness. However, not all mozzarellas are created equal when it comes to browning. Fresh mozzarella tends to melt quickly and create gooey, white pools of cheese, while low-moisture mozzarella browns more evenly and gives the pizza a chewier texture. Combining these two types of mozzarella can result in a visually appealing and tasty contrast.
Additionally, the oven setup and temperature play a crucial role in preventing premature browning. Using a pizza stone, baking steel, or a sturdy, upside-down baking sheet can help distribute heat evenly. A higher oven temperature, such as 500 to 550 degrees Fahrenheit, is often used for baking pizzas, but it can also contribute to faster browning. Adjusting the oven rack position to a lower or mid-bottom shelf can help slow down the browning process, giving you more control over the final result.
Pizza Hut's Cheesy Breadsticks: Trans Fat Free?
You may want to see also
Use a pizza stone for a crispy, soft crust
A pizza stone is a flat slab of stone or ceramic that sits inside your oven rack and holds onto heat. It is an inexpensive tool that can help reproduce the conditions of a wood-fired oven in your regular kitchen oven. The stone transmits heat to the dough from underneath it, cooking the crust just like the floor of a wood-fired oven would.
To use a pizza stone, place the stone in a cold oven and preheat it to 500°F for about an hour. Slide the pizza onto the stone and bake until the cheese is lightly browned and gooey. Once done, remove the pizza and turn off the oven. Do not place a cold pizza stone in a hot oven as this leads to thermal shock, which can cause the pizza stone to crack or even explode.
Pizza stones are susceptible to thermal shock, wherein rapid temperature changes can cause them to crack. Therefore, it is important to let the stone cool down before removing it from the oven. Also, instead of washing the stone, simply brush it without using any soap as the stone will absorb and retain the taste of the soap.
Pizza stones come in various shapes and sizes and are widely available at kitchen shops and big-box stores. They vary in thickness, with thinner stones heating more quickly but not reaching very high temperatures, and thicker stones getting hotter but taking longer to heat up.
Cheese Pizza: Halal or Haram?
You may want to see also
Frequently asked questions
Mozzarella is the most popular choice for pizza, as it has great meltability and creates the desired gooey, stretchy texture. It is best to use a combination of shredded low-moisture mozzarella and fresh mozzarella. The low-moisture mozzarella browns nicely and provides a good stretch, while the fresh mozzarella adds gooey, melted pools of cheese.
The amount of cheese you put on your pizza is a matter of personal preference. However, a good rule of thumb is to use enough cheese to cover the sauce and crust, with a little extra for a cheesier pizza.
You can add the cheese to your pizza before or during baking. Adding the cheese before baking will give you a more evenly melted and browned cheese layer. Adding the cheese during baking will result in a creamier, less browned cheese.
In addition to cheese, a plain cheese pizza typically includes a pizza base and a tomato-based sauce. You can make your own dough and sauce or use store-bought options. Other ingredients you may want to include are olive oil, basil, and oregano.
