Bushra Griffith
Pizza is one of the world's most beloved dishes, and making it at home can be a fun and rewarding experience. While the process of making pizza dough and sauce is an art in itself, this article will focus on the best way to apply cheese to your pizza. The type of cheese you use, how you apply it, and when you add it to the pizza-making process can all impact the final result. So, read on to discover the tips and tricks for achieving the perfect cheesy pizza!
Characteristics of applying cheese on pizza
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Cheddar, Provolone, Goat Cheese, Burrata Cheese, Parmesan |
| Shred the Cheese | Yes, shredding your own cheese is recommended |
| Freeze the shredded cheese | Freeze for 30 minutes to slow the cooking process and prevent premature browning |
| Quantity of Cheese | Avoid overloading the pizza with too much cheese |
| Layering | Cheese can be added on top of the pizza or beneath the crust |
| Baking | Bake until the crust is browned and the cheese is bubbling |
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What You'll Learn
Choosing the right cheese
Mozzarella is a popular choice for pizza because of its super meltability and stretchability, and its ability to brown without burning. It has a creamy, yet mild flavour, making it perfect for a classic pie. However, there are different types of mozzarella to choose from, including low-moisture and fresh, whole milk, and part-skim. Low-moisture mozzarella is denser, saltier, and faster-melting than fresh mozzarella, and it has a longer shelf life. It is also less likely to make your pizza soggy, which is why it is the most common type of mozzarella used in pizzerias. If you are using fresh mozzarella, be sure to pat it dry and let it air-dry before adding it to your pizza to remove excess moisture.
Provolone is the second most popular cheese for pizza and is often blended with mozzarella. It is a semi-hard Italian cheese that can vary in flavour depending on how long it is aged. Younger provolone will add a sweeter flavour and creamier texture to your pizza, whereas provolone that has been aged longer will have a sharper taste and drier texture. Provolone's versatility allows it to blend well with other cheeses and work with almost any kind of pizza.
Other good melting cheeses to consider for your pizza include cheddar, fontina, Gouda, Jack, Muenster, raclette, and Wisconsin brick cheese. Aged cheeses like Parmesan or aged cheddar can add extra umami and depth of flavour to your pizza, but they should be added sparingly as they do not melt as well as younger, softer cheeses. Ricotta is another fresh cheese option that is creamy and spoonable, but it is not very meltable. It has a mild flavour and high water content, so it works well on pizzas without tomato sauce. Goat's cheese is a good choice if you want to add a tangy, creamy flavour to your pizza, especially if you are pairing it with sweet vegetables.
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Shredding your own cheese
Before you start shredding, there are a few things to keep in mind. Firstly, the cheese should be cold, but not frozen solid. Place it in the freezer for 15-30 minutes before shredding to achieve the optimal texture. This is especially important for semi-hard cheeses like cheddar, gouda, and Swiss, which are too pliable for shredding at room temperature and too hard when fully frozen. For harder cheeses, like Parmesan and Grana Padano, you may need to introduce a bit of moisture by wrapping them in a damp cheesecloth or paper towel before placing them in a high-humidity compartment of your refrigerator.
Now, let's talk about the tools you can use for shredding. You can use a box grater, a food processor with a shredding disc, or a mixer with a slicer/shredder attachment. Each method is effective, but the food processor and mixer options are generally faster and may result in more uniform shreds. If using a box grater, consider placing a piece of parchment paper underneath to catch the cheese, making it easier to collect and reducing mess.
When you're ready to shred, cut the cheese block in half for easier handling and place it in the feed tube of your chosen tool. If using a box grater, you may want to spray it with a little olive oil first to prevent sticking. Apply pressure and turn on your food processor or mixer, or start grating by hand. For hard cheeses like Parmesan, you can also try using a food processor without the shredding disc, cutting the cheese into 1-inch pieces and pulsing until you achieve a powdery texture.
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Freezing the cheese before baking
To freeze the cheese before baking your pizza, start by cutting the cheese into smaller, manageable pieces. Place the cheese in a single layer on a baking sheet and put it in the freezer for around 30 minutes to an hour. This duration will ensure the cheese is firm enough to grate easily and uniformly. Once the cheese is frozen, remove it from the freezer and shred it using a grater or food processor. You can also grate the cheese before freezing, tossing it with a bit of cornstarch to prevent clumping, but freezing it in blocks helps achieve the right consistency.
After shredding the cheese, place it back in the freezer for another 30 minutes before topping your pizza. This step is crucial to slowing down the cooking process and preventing premature browning. By freezing the shredded cheese, you give it more time to melt evenly during baking without burning. This technique is especially useful if you are using a whole milk, low-moisture mozzarella, as it is less likely to brown too quickly.
It is important to note that freezing cheese may alter its texture and flavour. Some cheeses, especially softer varieties like mozzarella, can become crumbly, grainy, or dry after being frozen and thawed. Therefore, it is recommended to experiment with small amounts of cheese to see how freezing affects its texture and taste before applying it to your pizza.
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Cheese placement on the pizza
Cheese placement is a key consideration when making a pizza. The amount of cheese you use is important: too much cheese will slide off the pizza, so it's important not to overload it. The type of cheese is also important, as some cheeses are more likely to brown prematurely. It is recommended to use whole milk low-moisture mozzarella as it tends to spread and melt more evenly. You should shred your own cheese, as pre-packaged shredded cheese often has a starch coating that will cause it to brown early in the cooking process.
Once you have shredded your cheese, you can place it in the freezer for 30 minutes. This slows the cooking process, so the cheese won't brown as quickly. When it comes to placing the cheese on the pizza, you can either sprinkle it over the surface of the pizza or, for a thicker layer of cheese, you can press it into the bottom of the pan before adding the dough. If you are adding cheese to the bottom of the pizza, shape the crust to size first, then gently turn it into the pan on top of the cheese.
If you are adding the cheese to the top of the pizza, you should first spread your sauce over the dough, leaving a 1-inch border. Then, sprinkle the cheese over the sauce. Finally, bake your pizza until the crust is browned and the cheese is bubbling.
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Baking temperature and duration
The baking temperature and duration for pizza depend on the type of crust and the toppings you have chosen. For a thin crust, a high temperature of around 450–500 °F (230–260 °C) for 8–10 minutes is sufficient. A thicker crust will require a slightly lower temperature of 400–475 °F (200–245 °C) and a longer bake time of 10–15 minutes. For a thick, deep-dish crust, an even lower temperature of around 400 °F (200–205 °C) and a much longer bake time of 20–30 minutes are needed to fully cook the centre without over-browning the edges. Meat or extra cheese toppings will require a longer baking time, closer to 15 minutes.
The setup of your oven also makes a difference. It is recommended to preheat your oven for 1 hour with a pizza stone, baking steel, or a sturdy, upside-down baking sheet on the upper third rack. Using a pizza stone or baking steel can reduce cooking time and improve crust texture due to its heat retention and distribution properties. If you are using a baking sheet, be aware that it may increase the baking time slightly as it does not conduct heat as effectively.
To ensure a crispy-bottomed, airy crust, the dough preparation is important. The dough should be kneaded and left to rise, which can be done overnight or for up to 48 hours in the refrigerator. This will allow the dough to develop more flavour and air bubbles that will puff up when the pizza is cooked. After rising, the dough should be brought to room temperature for about an hour before being stretched out. When shaping the dough, work quickly and use gravity to stretch it into a round shape.
When assembling the pizza, it is recommended to use whole milk, low-moisture mozzarella as it tends to spread and melt more evenly. Shred your own cheese to avoid the starch used in pre-packaged shredded cheese, which can cause the cheese to brown prematurely. Placing the shredded cheese in the freezer for 30 minutes before adding it to the pizza can also help slow down the cooking process and prevent premature browning.
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Frequently asked questions
Mozzarella is a classic choice for pizza due to its meltability and stretchability. However, other cheeses like cheddar, provolone, goat cheese, and burrata can also be used.
It is recommended to use around 3 tablespoons of cheese, or 21 grams, for each pizza. Avoid overloading your pizza with too much cheese, as it may slide off.
It is recommended to add cheese to your pizza before baking it. However, some people prefer to par-bake the crust before adding the cheese to control the cooking process and prevent the cheese from browning too quickly.
After spreading your pizza sauce, sprinkle or scatter the shredded cheese over the surface, leaving a 1-inch border around the edge. You can also mix the cheese with other toppings, like chives and oregano, before sprinkling it onto the pizza.
