Patrick Oconnell
Pizza is one of life's greatest pleasures. While getting one delivered is always a treat, making your own at home can be even more satisfying. If you're a cheese lover, you might want to add an ungodly amount of cheese to your pizza. But before you do, there are a few things to keep in mind. First, the type of cheese matters – whole milk, low-moisture mozzarella tends to spread and melt more evenly, creating that classic pizza melt. You'll also want to shred your own cheese to avoid premature browning. Once you've shredded your cheese, place it in the freezer for 30 minutes to slow down the cooking process and prevent quick browning. But be careful not to overload your pizza with cheese, as it might slide off.
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What You'll Learn
Use a mix of cheeses
When it comes to crafting a pizza with an ungodly amount of cheese, a mix of cheeses is a great way to go. Not only does it add flavour and texture, but it can also help with the melt factor. Here are some tips and tricks to help you create a cheesy masterpiece:
First, let's talk about the classic cheese trio used in traditional pizza-making: Parmesan, low-moisture mozzarella, and fresh mozzarella. Parmesan, when grated, acts as a protective barrier for the crust, preventing it from getting soggy from the sauce. It also adds a savoury, salty kick to the overall flavour profile. Low-moisture mozzarella is your secret weapon for achieving that essential stretch. It spreads and melts evenly, creating those gooey, aromatic strands that we all love. Fresh mozzarella, on the other hand, is all about those pristine white pools of melted cheese that add textural contrast and visual appeal.
Now, if you're looking to amp up the cheesiness even further, consider adding a fourth cheese to the mix. Cheddar, smoked Gouda, fontina, or even pepper Jack can bring a whole new level of flavour and texture to your pizza. These cheeses not only melt beautifully but also provide excellent stretchability, ensuring every bite is a cheesy delight.
When working with multiple cheeses, it's important to consider their individual characteristics. For example, softer cheeses like Fontina or Jack melt faster, so you might want to shred them into smaller pieces to ensure even melting. On the other hand, harder, more aged cheeses like Parmesan or Asiago might need to be shredded or grated into finer pieces to help them melt more efficiently.
Additionally, don't shy away from experimenting with different combinations. Try a blend of Parmesan, Asiago, and cheddar, or maybe smoked Gouda with provolone. You can even create your own signature blend by mixing and matching cheeses that complement each other. Just remember, when working with an abundance of cheese, it's crucial to shred or grate your own cheese instead of using pre-shredded varieties, as they often contain anti-caking agents that can hinder melting and cause your cheese to become crumbly.
Lastly, don't forget the importance of oven setup and timing. Preheat your oven with a pizza stone, baking steel, or sturdy, upside-down baking sheet to ensure an even cook. Keep a close eye on your pizza as it bakes, as the difference between a creamy, less browned cheese pizza and a more caramelized, fully browned cheese pizza can be a matter of minutes. Now, go forth and create that ungodly cheesy pizza with confidence!
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Choose cheeses with good meltability
When it comes to choosing cheeses with good meltability for your pizza, there are several options to consider. The first factor to keep in mind is the moisture content of the cheese. High-moisture cheeses like fresh mozzarella can release more water during cooking, which can make the pizza dough soggy if not managed properly. Therefore, it is generally recommended to use low-moisture mozzarella for pizza as it has better meltability and helps prevent a soggy pie.
Whole milk low-moisture mozzarella is a popular choice as it tends to spread and melt more evenly. It is also known for its mild and creamy flavour, making it a versatile option for various pizza toppings. Another advantage of using whole milk mozzarella is that it has a higher fat content, which allows it to melt and brown slightly better than part-skim mozzarella.
However, if you are looking for a more nuanced flavour to complement your other toppings, you can explore other cheese options with good meltability. Cheddar, for instance, offers a sharp, nutty, and rich flavour. It holds up well as it cools, remaining soft and pliable, which makes it a great option for pizza.
Fontina, a mild-flavoured cheese with a hint of cheddar-like sharpness, is another cheese with excellent meltability. Muenster, a milder alternative to cheddar but more flavourful than mozzarella, provides a tangy twist to your pizza. If you're looking for something with a hint of smokiness, smoked gouda is a wonderful option. It has a mild, buttery flavour with a touch of sweetness.
For those who enjoy a bit of spice, pepper jack is an excellent choice. It has a mild cheddar-like flavour with a nice kick of heat. Provolone, a semi-hard cheese, is also a popular option for pizza. It offers a classic pizzeria pizza flavour and is available in both aged and younger varieties. If you prefer a milder flavour, opt for a younger provolone, or choose an aged version for a sharper taste.
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Pre-shred your own cheese
Shredding your own cheese is a crucial step in making a pizza with an ungodly amount of cheese. While it may be tempting to buy pre-shredded cheese to save time, this convenience comes at a cost. Pre-shredded cheese often contains anti-caking agents that prevent the cheese from clumping together in the bag. Unfortunately, these same agents can hinder the melting process, resulting in a crumbly mess that doesn't stick to your pizza.
By shredding your own cheese, you ensure that it will melt evenly and smoothly, creating that irresistible gooey texture we all crave in a cheesy pizza. Not only does shredding your own cheese improve the meltability, but it also allows you to control the thickness of the shreds. Thicker shreds will give your pizza a more textured appearance, while finer shreds will result in a smoother, creamier finish.
Additionally, shredding your own cheese offers the opportunity to blend different cheeses together. For instance, you can combine mozzarella, known for its stretchability, with cheddar or gouda, which offer richer, more complex flavours. This way, you get the best of both worlds—a pizza with an abundance of cheese that tastes incredible and stretches to satisfy your cheesy cravings.
To ensure the cheese is evenly distributed and properly melted, it is recommended to shred the cheese and then chill it in the freezer for about 30 minutes before adding it to your pizza. This extra step will help the cheese retain its shape and melt more uniformly during baking, resulting in a pizza that is truly worthy of the title "ungodly amount of cheese."
Shredding your own cheese may seem like a small detail, but it makes a significant difference in the overall quality and taste of your pizza. It ensures that your pizza will not only taste amazing but also look and feel like the cheesiest masterpiece you intended it to be. So, roll up your sleeves, grab a block of cheese, and start shredding!
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Add cheese at the right time
To add an ungodly amount of cheese to your pizza, you need to consider the melt-ability of the cheese. You don't want to burn the cheese, nor do you want it sliding off your pizza!
First, it is recommended to shred your own cheese. Pre-shredded cheese often contains anti-caking agents that prevent clumping in the bag but can cause the cheese to brown too early and hinder the melting process. You want to avoid crumbly cheese that doesn't stick well to your pizza.
Secondly, the type of cheese you use is important. In general, the harder and more aged the cheese, the less willing it is to melt. Soft cheeses like Jack melt in minutes, whereas a two-year-old Parmesan barely melts at all. For a classic pizza, you want a cheese that is stretchy and gooey, like mozzarella. However, if you want to add an ungodly amount of cheese, you could consider a blend of cheeses with good meltability, such as cheddar, fontina, Gouda, Jack, Muenster, provolone, and Swiss cheese.
Now, the timing. There are a few methods you can try. One is to assemble the pizza and then place it in the oven for a full bake. Alternatively, you can par-bake the crust and then add the cheese for the remainder of the baking time. This method will give you a creamier cheese, whereas a full bake will result in a more caramelized cheese. If you want to add an ungodly amount of cheese, you could try adding the cheese mid-bake, which will help it melt and ensure it doesn't burn.
Finally, to ensure your cheese doesn't slide off, avoid using too much sauce. The cheese is naturally hydrophobic and will struggle to form a bond with a wet surface. You can also use grated Parmesan as a barrier between the sauce and the other cheeses, which will help protect the crust and add a savoury saltiness to your pizza.
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Use the right amount of sauce
When adding an ungodly amount of cheese to your pizza, it is important to balance it out with the right amount of sauce. The amount of sauce you use can make or break the pizza, and consistency is key. The amount of sauce should be "just right", not too much and not too little.
To achieve the perfect amount of sauce, consider using a scale-centred method. This involves using a basic portion chart to determine the right amount of sauce for the size of the pizza. For instance, a 12” pizza typically requires 4 ounces of sauce. Place the pizza crust on a scale and zero it out. Then, use a spoodle to scoop up the sauce from a refrigerated bucket and pour it into the centre of the pizza until the desired portion is reached on the scale.
The angle at which you dip the spoodle into the sauce bucket is also important. For a 3-ounce portion for a small pizza, dip the spoodle at a 60° angle. For a 12” pizza with 4 ounces of sauce, dip at a 45° angle. For a 14” pizza with 6 ounces, use a 15° angle, and for 8 ounces, use the 45° angle twice.
When spreading the sauce, keep the spoodle flat and work it in a spiral motion towards the outside edge of the crust, leaving a sauceless border of about 1½”. This border is important as the sauce will spread when heated.
To ensure consistency, create visual aids that illustrate what a perfectly sauced pizza looks like, including the sauceless border width and correct portions. This will help your pizza makers apply the right amount of sauce every time, providing your customers with a consistent product that meets their expectations.
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Frequently asked questions
Mix flour, yeast, water, salt, and olive oil. The water should be around 90 to 100 degrees. You can add a little sugar to feed the yeast and speed up fermentation.
You can use a mix of shredded low-moisture mozzarella, cubed fresh mozzarella, and grated parmesan. The low-moisture mozzarella will give your pizza a stretchy layer of cheese, and the fresh mozzarella will add gooey, melted pools. Grated parmesan will add a savoury, salty kick.
Shred your own cheese and place it in the freezer for 30 minutes before baking. This will slow the cooking process and prevent premature browning.
You can add the cheese mid-bake to get a creamier texture and appearance, or you can add it before baking for a more caramelized taste and colour.
Bake the pizza at a very high temperature (450° Fahrenheit or 232°C) for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
