Kamil Perry
Pizza is a beloved dish across the world, and one of the most important ingredients is cheese. The type of cheese used can significantly impact the taste, texture, and overall quality of the pizza. While there are many types of cheese that can be used on pizza, mozzarella is the most popular and traditional choice. However, even within mozzarella, there are options to consider, such as high-moisture or low-moisture cheese. High-moisture mozzarella is fresh, soft, and creamy, with a high water content. It is the traditional choice for Neapolitan pizzas and is known for its meltability, resulting in a gooey and stretchy texture. On the other hand, low-moisture mozzarella is aged, saltier, and denser, with a longer shelf life. It is the preferred choice for American-style pizzas as it melts evenly, minimizes sogginess, and has better browning capabilities.
Do you want high or low moisture cheese for pizza?
| Characteristics | Values |
|---|---|
| Meltability | High moisture cheese is used for Neapolitan-style pizza. Low-moisture cheese is preferred for its meltability and to avoid a soggy pizza. |
| Taste | Low-moisture cheese is saltier and denser. |
| Texture | High moisture cheese is soft and creamy. |
| Browning | Low-moisture cheese browns better. |
| Stretching | Low-moisture cheese stretches better. |
| Shelf Life | Low-moisture cheese has a longer shelf life. |
| Price | Low-moisture cheese is cheaper. |
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What You'll Learn
- Low-moisture mozzarella is the most popular choice for pizza
- Fresh mozzarella is the traditional choice for Neapolitan pizza
- Cheddar, provolone, and Parmesan are great cheeses to blend with mozzarella
- Ricotta is a mild, creamy cheese that's great for white pizzas
- For Chicago-style deep-dish pizza, use low-moisture mozzarella
Low-moisture mozzarella is the most popular choice for pizza
Mozzarella is the best cheese for pizza. However, there are different types of mozzarella, and the moisture content of the cheese can make a big difference to the end result. Low-moisture mozzarella is the most popular choice for pizza.
Low-moisture mozzarella is a popular choice for pizza because it has better meltability than high-moisture mozzarella. Meltability is a key factor when it comes to pizza cheese, as it determines whether the cheese will spread out in a rich, gooey blanket over the pizza or form an unappetising crust. While high-moisture cheeses release more steam, causing bubbles that brown, low-moisture mozzarella has better browning and stretching abilities when heated. This is because it has a lower water content and releases little to no moisture when it melts, which means you're less likely to end up with a soggy pizza.
The moisture content of mozzarella also affects its flavour and shelf life. Low-moisture mozzarella is saltier and denser than high-moisture mozzarella, and it can last for weeks under refrigeration, making it a cheaper and more accessible option. It also has a longer shelf life, making it a good choice for home chefs.
While fresh, high-moisture mozzarella is traditionally used on Neapolitan-style pizzas, low-moisture mozzarella is the cheese of choice for most other pizza styles, including New York-style, crispy Greek-style, bar pies, New Haven apizza, and even Chicago deep-dish pies. It's also worth noting that whole milk mozzarella tends to melt and brown better than part-skim mozzarella, so it's a good idea to opt for whole milk low-moisture mozzarella if you want the best results.
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Fresh mozzarella is the traditional choice for Neapolitan pizza
Fresh mozzarella is the best choice for Neapolitan pizza. This variety of mozzarella has a high moisture content and is soft, creamy, and mild in flavour. It is also highly meltable, which is a priority for pizza cheese. When baked at a high temperature, as Neapolitan pizzas are, fresh mozzarella's moisture evaporates, leaving a soft and creamy cheese that pairs well with tomato sauce and the slightly charred crust of a Neapolitan pizza.
Mozzarella made from buffalo milk is a traditional cheese from Campania, Italy, and is considered by many to be the best choice for pizza. It is higher in fat, creamier, softer, and more flavourful than mozzarella made from cow milk. However, it is important to drain and dry buffalo mozzarella before using it on a pizza, as it contains more moisture than cow milk mozzarella.
While low-moisture mozzarella is a popular choice for pizza in restaurants and pizzerias, it is not the traditional choice for Neapolitan pizza. Low-moisture mozzarella is made by allowing fresh mozzarella to further sour and then carefully drying it in a controlled environment. This process gives low-moisture mozzarella a longer shelf life, making it a more cost-effective option for pizzerias. It is also saltier and denser than fresh mozzarella and has a lower water content, reducing the risk of a soggy pizza.
To avoid a soggy pizza when using fresh mozzarella, it is important to slice the cheese very thinly and pat it dry before use. Using a combination of fresh and aged mozzarella can also help to reduce the risk of extra water.
Ultimately, the choice between fresh and low-moisture mozzarella for Neapolitan pizza depends on personal preference and the specific characteristics desired in the cheese.
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Cheddar, provolone, and Parmesan are great cheeses to blend with mozzarella
When it comes to pizza, the cheese you choose is important. While mozzarella is a classic choice, blending it with other cheeses can add depth of flavour and improve meltability. Cheddar, provolone, and Parmesan are great options to blend with mozzarella.
Cheddar is a popular choice for pizza as it adds a sharp tanginess and depth of flavour to the blend. However, as a high-fat cheese, it can separate when exposed to high temperatures, so it's best used in combination with other cheeses. When adding cheddar to your pizza, opt for a mild or medium variety, as aged, sharper cheddars are harder to melt.
Provolone is a semi-hard, smoked Italian cheese that pairs well with mozzarella. It has a depth of flavour and is known for its meltability, making it a great addition to pizza toppings.
Parmesan is a salty, aged cheese that adds a distinct flavour and stretchiness to your pizza. It's best added after the pizza is baked, as aged cheeses tend not to melt well. A light sprinkling of Parmesan can add a salty, tangy kick to your pizza without overpowering the other flavours.
Combining mozzarella with these three cheeses creates a blend that is both flavourful and functional. The mozzarella provides the meltability and stretch needed for the perfect pizza texture, while the other cheeses add depth and tanginess to the overall flavour profile. This blend can take your pizza to the next level, creating a unique and delicious cheese combination.
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Ricotta is a mild, creamy cheese that's great for white pizzas
When it comes to pizza, you generally want to use low-moisture cheese to avoid a soggy base. However, this doesn't mean that high-moisture cheeses don't have their place. For example, high-moisture, freshly made mozzarella is essential for a true Neapolitan pizza.
Ricotta is a fresh cheese made by adding acid to milk or whey, which then forms soft curds. It has a high water content, which makes it a great choice for a white pizza, as it adds even more moisture. It's not very meltable, but it can be combined with mozzarella to get the best of both worlds.
If you're making a white pizza with ricotta, you can brush the crust with garlic and rosemary-infused olive oil before adding the cheese. Dollop the ricotta on top and gently spread it out, then sprinkle on mozzarella and parmesan. Finally, add some red pepper flakes for a kick of heat.
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For Chicago-style deep-dish pizza, use low-moisture mozzarella
For Chicago-style deep-dish pizza, it is best to use low-moisture mozzarella. This is because the cheese goes under the sauce, which can trap moisture. Chicago-style deep-dish pizza tends to have a lot of sauce, so you don't want to add more moisture with the cheese. To create a barrier between the crust and the sauce, sliced low-moisture mozzarella is the best option. You can then top the cheese with shredded cheese if you like.
Mozzarella is the best cheese for pizza, but there are different types of mozzarella. The two main categories are fresh mozzarella and low-moisture mozzarella. Fresh mozzarella is a soft, white cheese, usually made in different-sized ball formats. It is packaged in water to preserve its softness and has a high moisture content. When heated, the water evaporates and may settle as a soupy or "puddle" presence in the food. While this may work for Neapolitan-style pizza, it doesn't work for other heated foods like sandwiches. Low-moisture mozzarella, on the other hand, is made by souring fresh mozzarella a little longer and then carefully drying it out. It has a longer shelf life, a saltier flavour, and better browning and stretching abilities when heated.
For Chicago-style deep-dish pizza, low-moisture mozzarella is the best option. However, for Italian or Neapolitan-style pizza, fresh mozzarella is the best choice. Fresh mozzarella has a high moisture content and meltability, combined with a mild, creamy flavour. It pairs well with the wood-fired oven and the slightly charred pizza crust of a Neapolitan pizza.
When making a pizza, meltability is a key factor. You want the cheese to spread out in a rich, gooey blanket over the pizza. When you cut a slice, the mozzarella should ooze cleanly around the knife. Low-moisture mozzarella has excellent meltability and will give you the desired stretchy, melty experience.
In summary, for Chicago-style deep-dish pizza, low-moisture mozzarella is the best choice due to its ability to create a barrier between the crust and the sauce, its longer shelf life, and its superior meltability.
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Frequently asked questions
Mozzarella is the best cheese for pizza. However, there are different types of mozzarella, and the best one for you will depend on the style of pizza you want to make.
Fresh, high-moisture mozzarella is made with cow or buffalo milk and is soft and pillowy. It is usually consumed within 7 days of production and is best eaten fresh and cold. Low-moisture mozzarella is made by souring fresh mozzarella and then drying it out. It has a longer shelf life, is saltier, and is better for browning and stretching when heated.
For a Neapolitan-style pizza, fresh, high-moisture mozzarella is best. This type of pizza is cooked at a high temperature, which will evaporate most of the water, leaving a soft and creamy melted cheese.
To avoid a soggy pizza, opt for low-moisture mozzarella. Fresh mozzarella has a high water content and can make your pizza crust soggy.
