Andy Montoya
Mozzarella is a popular cheese to use on pizza, with its ability to melt and stretch into aromatic strands. It is America's favourite pizza cheese. However, there are many varieties of mozzarella, and they are not all created equal. When making a pizza, you can choose between fresh mozzarella, pre-shredded mozzarella, low-moisture mozzarella, and more. Fresh mozzarella is the classic choice, but it holds a lot of moisture, so it can make pizza watery. Low-moisture mozzarella is a popular alternative, as it helps keep the pizza melty and delicious.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella |
| Cheese type variants | Low-moisture, high-moisture, fresh, pre-shredded, bocconcini, ciliegine, whole milk, part-skim milk, skim milk |
| Cheese texture | Stretchy, gooey, chewy, oily, dry |
| Cheese colour | White, orange |
| Cheese taste | Bland, rich, mellow, sharp |
| Cheese preservation | Preservatives, funky additives, organic |
| Cheese preparation | Slice, dice, shred, tear, dry, salt, pepper, olive oil |
| Pizza type | Crispy crust, New York style |
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What You'll Learn
Mozzarella is America's pizza cheese of choice
Mozzarella comes in many forms, including fresh, pre-shredded, low-moisture, high-moisture, bocconcini, ciliegine, and more. Fresh mozzarella is the classic choice for pizza, but it holds a lot of moisture and can make pizza watery if not prepared properly. It is typically sold in plastic tubs, suspended in a brine, and can come in various shapes, from large balls to small ciliegine. To avoid a soggy pizza, it is important to dry or drain fresh mozzarella before using it on a pizza. Placing it on a kitchen towel or paper towel for at least 10 minutes can help absorb excess moisture. It is also recommended to slice the cheese thinly, as thicker slices contain more moisture.
Pre-shredded mozzarella is a convenient option, as it is sold in vacuum-sealed bags with a long shelf life, and it melts very well. However, it tends to have preservatives and additives, such as cellulose, to prevent clumping. Low-moisture mozzarella is a good choice for pizza because it helps keep the cheese melty and delicious. It is often sold in plastic packaging as one large piece and is not suspended in water. This type of mozzarella can be torn into pieces or shredded and added to the pizza.
When making pizza, it is important to consider the desired texture and flavour profile. Fresh mozzarella offers a pleasant chewiness and a rich, mellow flavour, while pre-shredded and low-moisture options provide excellent meltability and stretch. Combining different types of mozzarella, such as fresh and pre-packaged shredded cheeses, can help cut down on moisture and create a balance between flavour and texture.
Ultimately, mozzarella is America's pizza cheese of choice because it delivers on the classic, irresistible combination of stretchy, gooey texture and savoury flavour that we crave in a slice of pizza.
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Fresh mozzarella can make pizza watery
Mozzarella is America's pizza cheese of choice, known for its ooey-gooey texture and stretchability. However, fresh mozzarella, which is made from whole milk, retains at least 52% water, and can make pizza watery. This can ruin what would otherwise be a delicious meal.
Fresh mozzarella is the standard for pizza Napoletana, and some people have no problem with using it on their pizzas. However, others have experienced liquid from the fresh mozzarella pooling on top of the pizza. This may be because fresh mozzarella holds so much moisture. Water-packed varieties of fresh mozzarella will be wetter than cryo-packed varieties. Additionally, the thicker the slices of fresh mozzarella, the more moisture there is.
To avoid a watery pizza when using fresh mozzarella, you can take some simple steps. Firstly, you can dry out the fresh mozzarella by setting the slices on a paper or tea towel to absorb excess moisture. You can also dab the top of the slices to remove extra moisture. Another option is to use a cheese cloth to press more liquid out of the mozzarella. Refrigerating the fresh mozzarella for a day or two can also force out liquid. Once the mozzarella seems dry, it is ready to be added to the pizza.
Another strategy is to assemble the pizza with the fresh mozzarella and bake it for 5 to 6 minutes in an oven at the highest temperature possible. Then, remove the pizza from the oven and dab out any liquid that has formed. Put the pizza back in the oven for another 5 to 6 minutes. Alternatively, bake the pizza without the fresh mozzarella, and add the cheese during the last few minutes of cooking time.
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Low-moisture mozzarella is a popular alternative
Mozzarella is America's pizza cheese of choice, but it's not the only option. While it's known for its ooey-gooey texture and meltability, other cheeses can offer a richer, more complex flavour.
Low-moisture mozzarella is also a good choice for those who want to avoid the wetness that can come from using fresh mozzarella on pizza. Fresh mozzarella holds a lot of moisture, and if it's not adequately dried before putting it on a pizza, it can make the pizza watery and weaken the crust. To avoid this, it's recommended to dry or drain fresh mozzarella for at least 15 minutes before using it, and to slice the cheese thinly as thicker slices have more moisture.
For those who prefer the taste and texture of fresh mozzarella, a combination of fresh and pre-packaged shredded low-moisture mozzarella can be used to cut down on moisture. This blend helps to maintain the melty cheese-pull action that mozzarella is known for, while also reducing the risk of a soggy pizza crust.
In summary, low-moisture mozzarella is a popular alternative to fresh mozzarella on pizza due to its convenience, meltability, and lower moisture content. However, it's important to consider the quality and potential additives in pre-shredded varieties. Combining low-moisture and fresh mozzarella can be a good option to balance meltability and flavour while reducing the risk of a soggy pizza.
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Blending mozzarella with provolone is common
Mozzarella is America's pizza cheese of choice, offering the signature meltability and stretch that pizza lovers crave. However, some find it a little plain and lacking in flavour. Blending mozzarella with provolone is a common practice that can enhance the taste experience. Provolone is a solid runner-up to mozzarella, offering both stretch and flavour.
Many pizzerias use a blend of these two cheeses, particularly in New York, where the combination is considered the gold standard for a New York slice. The blend provides the perfect cheese pull and a richer, more complex flavour than plain mozzarella. It also gives the pizza that signature pizzeria taste.
Mozzarella on its own is available in various forms, including fresh, pre-shredded, low-moisture, and high-moisture. Fresh mozzarella is the classic choice for Italians, but it has a high water content, which can make pizza watery if not adequately dried before use. Pre-shredded mozzarella is convenient and melts well, but it often contains additives and preservatives. Low-moisture mozzarella is a popular choice for pizza because it helps keep the cheese melty without becoming watery.
When blending mozzarella and provolone, it is essential to shred the provolone yourself, as pre-shredded provolone often contains starch to prevent caking, which is not suitable for pizza. By blending mozzarella with provolone, pizza makers can achieve the perfect balance of stretch and flavour, creating a delicious and authentic pizzeria experience.
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Fresh mozzarella tastes better but requires prep work
Mozzarella is America's pizza cheese of choice. It is famous for its ooey-gooey textural experience and its ability to melt and stretch nicely in the oven. However, the type of mozzarella cheese used on a pizza can vary. While some prefer the pre-shredded variety, others opt for fresh mozzarella for its superior taste and texture.
Fresh mozzarella is considered the classic choice for pizza, especially by Italians. It has a rich, satisfying texture and a fresh milky flavor. However, it requires some prep work before it can be used on a pizza. Fresh mozzarella has a high moisture content, and if added directly to the pizza, it can make it watery and soggy. To avoid this, it is essential to dry or drain the cheese before use. This can be done by placing the sliced or diced cheese on a kitchen towel or paper towel and patting it dry. It should be left to rest for at least 10 to 15 minutes to ensure that the excess moisture is absorbed.
Additionally, fresh mozzarella should be torn into smaller pieces to facilitate even distribution on the pizza. It is also recommended to thinly slice the cheese, as thicker pieces retain more moisture. By taking the time to properly prepare fresh mozzarella, you can avoid a cheese-watery pizza and ensure that your pizza retains its structure and flavor.
While using fresh mozzarella on a pizza requires some extra steps, many believe that the improved taste and texture make it well worth the effort. It is important to note that pre-shredded low-moisture mozzarella is a popular alternative, valued for its convenience, long shelf life, and melting capabilities. However, it tends to have preservatives and additives, so it is advisable to opt for organic varieties when possible. Ultimately, the choice between fresh and pre-shredded mozzarella depends on personal preferences and the desired level of convenience.
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Frequently asked questions
Mozzarella is used on pizza due to its ability to melt and stretch. Its rich, satisfying texture and fresh milky flavour also make it a popular choice.
Fresh mozzarella is the classic choice for pizza, but it can make the pizza watery. To avoid this, dry or drain the mozzarella before adding it to the pizza. Low-moisture mozzarella is also a good option as it helps keep the pizza melty and delicious.
This depends on personal preference. A typical slice of pizza may have around 21 grams of cheese.
Yes, other cheeses can be used on pizza, such as cheddar, fontina, smoked Gouda, pepper Jack, Muenster, provolone, raclette, Parmesan, Asiago, and more.
