Randy Chandler
Making a pizza is a fun and easy project to do at home with family or friends. While there are many different types of pizza, a classic cheese pizza is a great place to start. The amount of cheese you use is important: too much will slide off the pizza, but too little will leave you wanting more. A 12-inch pizza should use 1 1/2 cups of low-moisture mozzarella and 1/2 cup of cubed fresh mozzarella. You can also add 2 tablespoons of grated parmesan for extra flavour.
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What You'll Learn
Mozzarella is a classic choice
The amount of cheese you use for a pizza depends on the size of the pizza and your personal preference. A standard store-bought pizza usually contains about two cups of cheese. However, when it comes to choosing the right cheese for your pizza, there are several options to consider, and mozzarella is a classic choice.
Mozzarella is a popular cheese for pizza due to its gooey, lusciously creamy texture when melted. It is the classic cheese used in Neapolitan pizza, and it can be purchased in various forms, such as pre-shredded, low-moisture, high-moisture, fresh, bocconcini, and ciliegine. The type of mozzarella you choose for your pizza can vary depending on your preferences and the desired outcome.
Low-moisture mozzarella, often sold in a plastic package as one large piece, is ideal for pizza because its low moisture content helps create a melty and delicious cheese layer. This type of mozzarella is also less likely to make your pizza soggy, which can happen with high-moisture cheeses. When purchasing low-moisture mozzarella, opt for a good-quality brand to avoid a rubbery or bouncy texture.
On the other hand, fresh mozzarella can also be used on pizza, but it requires some preparation. Fresh mozzarella is typically found in plastic tubs, suspended in a brine solution. Before using it on your pizza, drain and dry the mozzarella for at least 15 minutes to prevent puddles of cheese water from forming during cooking, which can weaken your crust and dilute your sauce. Fresh mozzarella offers a delightful milky flavour and visually appealing melty pools of cheese.
Additionally, there are different types of mozzarella to consider: fior di latte, mozzarella du bufala, and mozzarella STG (Specialità Tradizionale Garantita). Fior di latte is made with cow's milk and has a lower fat content, resulting in a milder flavour. Mozzarella di bufala, on the other hand, is made with Asian water buffalo milk, giving it a higher fat content and a more complex, subtly sour flavour. However, when baked with tomato sauce and other toppings, the subtle flavour of mozzarella di bufala may be lost, so many people prefer to use fior di latte for their pizzas. Ultimately, the choice between these types of mozzarella comes down to personal preference and how you intend to serve the cheese.
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Other options include cheddar, provolone, goat cheese, and burrata
While mozzarella is a classic choice for pizza, there are many other types of cheese that can be used. These include cheddar, provolone, goat cheese, and burrata.
Cheddar is a popular choice due to its sharp and bright flavor, which can add a nice contrast to mild and simple pizzas. It is also a good melting cheese, as it becomes smooth and creamy without losing its flavor. When using cheddar, it is important to consider the degree of sharpness, as extra-sharp cheddar has less moisture and may melt differently.
Provolone is another excellent option for pizza, especially if you want a mild-tasting cheese that won't overpower the other ingredients. Deli provolone, in particular, is great for melting, making it perfect for a classic cheese pizza. However, if you're looking for a sharper flavor, provolone piccante can add a nice kick to your pizza.
Goat cheese is a great alternative for those who are lactose intolerant, as goat's milk is easier to digest than traditional milk. It also has fewer calories and higher levels of vitamins and calcium. Goat cheese pairs well with sweet ingredients like caramelized onions, creating a sophisticated flavor profile.
Burrata is a creamy and dreamy cheese that will elevate any pizza. It has a similar appearance to fresh mozzarella but with a stretchy, soft, and chewy exterior that envelops an incredibly creamy inside. When placed on a pizza, the whole ball is left intact, allowing the creamy curds to spill out and cover the pie. Burrata pairs well with salty meats and chili oil, adding a luxurious touch to your pizza.
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Don't overload the pizza with cheese
Homemade pizza is a fun and easy project, and a great way to get the whole family involved. While it's tempting to pile on the cheese, this can lead to a soggy pizza that doesn't cook evenly.
The key to a great pizza is balance. Too much cheese can slide off the pizza, and it will also prevent the base from getting crispy. A classic cheese pizza should have a chewy crust, a tangy tomato sauce, and a good covering of cheese. The cheese should be gooey and bubbling, but not so much that it overwhelms the other ingredients.
A standard pizza dough recipe will make enough for one 12-inch pizza. For this size, you'll need 1 1/2 cups of low-moisture mozzarella and 1/2 a cup of fresh mozzarella. You can also add 2 tablespoons of grated parmesan for extra flavor. This amount of cheese will ensure your pizza is tasty without being overloaded.
It's important to remember that the type of cheese you use can also affect how much you need. Mozzarella is a classic choice, but you can also use cheddar, provolone, goat cheese, or burrata. These cheeses have different strengths of flavor, so you may want to adjust the amount you use accordingly. For example, a strong-flavored cheese like cheddar will be more noticeable in smaller quantities.
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Cheese amount: 1 1/2 cups low-moisture, 1/2 cup fresh mozzarella
When making a pizza, it's important to get the right balance of cheese and sauce. Too much cheese will slide off the pizza, and too much sauce will make the pizza soggy.
A classic cheese pizza is made with 1 1/2 cups of low-moisture mozzarella and 1/2 cup of fresh mozzarella. This combination of cheeses will create a delicious, gooey texture. The low-moisture mozzarella is important as it has a lower water content, which helps to prevent a soggy pizza. The fresh mozzarella adds a milky, tangy flavour.
To make this pizza, you'll need to start with a simple dough, which you'll stretch into a circle of around 12 inches. Then, add your sauce, leaving a 1-inch border, and sprinkle with the cheeses. Bake this for 12-14 minutes at 475°F, and you'll have a pizza with a crispy base and a bubbly, browned cheese topping.
Remember to let the pizza cool before slicing; this will prevent the cheese from melting and sticking the slices together.
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Pre-heat the oven to avoid an underbaked crust
To make a pizza with a perfectly cooked crust, it is important to pre-heat the oven to a high temperature. This is because a pizza cooked at high heat will result in a crispy base and prevent an underbaked crust.
The best oven temperature for pizza is between 450 and 500 degrees Fahrenheit (250 to 260 degrees Celsius). The higher the temperature, the better the pizza will be. For a thin, crispy crust, you should definitely par-bake. While a home oven cannot reach the temperatures of a pizza oven, which cooks at temperatures between 800 and 900 degrees Fahrenheit, the higher you can go, the better.
If you are using a pizza stone, it should be preheated in a hot oven for at least 20 minutes. Place a pizza stone on a lower oven rack and preheat the oven to between 450 and 500 degrees Fahrenheit (250 to 260 degrees Celsius). The stone needs to heat up while the oven heats. If you are using a baking sheet, you can preheat the oven to a similar temperature. A 350-degree oven will result in a pizza with a soggy crust and overcooked toppings.
For a large, thick-crusted pizza, you may want to set the oven temperature closer to 400 degrees Fahrenheit (200 degrees Celsius) so the crust can cook completely before the toppings burn. If you are topping your pizza with something moist or wet, like fresh mozzarella, you should partially bake the crust before adding the toppings. Bake it until the crust is just firm enough to support the extra weight, and then add your toppings.
To test if the crust is cooked, carefully lift the pizza with tongs and peek underneath it. If the crust is golden brown, the pizza is done. You can also brush the crust with olive oil to create a golden brown, crispy crust.
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Frequently asked questions
A classic cheese pizza recipe calls for 1 1/2 cups of low-moisture mozzarella and 1/2 a cup of cubed fresh mozzarella.
Mozzarella is a classic cheese for pizza. However, you can also use cheddar, provolone, goat cheese, and burrata cheese.
Bake your pizza for 12 to 14 minutes, or until the crust is browned and the cheese is bubbling and beginning to brown.
Let your pizza cool for a few minutes before slicing. This gives the cheese time to firm up. If the pizza is too hot when you slice it, the cheese will melt and stick the slices back together.
