Bushra Griffith
There's nothing more delicious than a pizza with perfectly browned, melted cheese. But how do you get that golden, creamy finish without burning it? It's a tricky process, but there are some scientific tips and tricks to help you achieve pizza perfection. First, you need to consider the type of cheese you're using. Some cheeses are more elastic than others, which affects how they melt and brown. For example, mozzarella is a popular choice due to its high moisture content and elasticity, but other cheeses like Gruyere, Provolone, and Colby can be added to give your pizza a unique flavour and a more uniform colour.
How to Brown Cheese on Pizza
| Characteristics | Values |
|---|---|
| Cheese Type | Mozzarella, Gruyere, Provolone, Colby, Cheddar, Edam |
| Cheese Preparation | Shred your own cheese, don't use pre-shredded cheese |
| Cheese Temperature | Freeze shredded cheese for 30 minutes before baking |
| Baking Method | Four minutes on convection, followed by two minutes under the broiler |
| Baking Temperature | 500 degrees Fahrenheit |
| Baking Steel Placement | Top shelf |
| Crust Preparation | Par-bake the crust before adding cheese |
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What You'll Learn
Use whole milk low-moisture mozzarella
To achieve the perfect level of browning on your pizza, it is important to consider the type of cheese you are using. While mozzarella is the classic choice for pizza, not all mozzarellas are created equal when it comes to browning.
If you want to use mozzarella for browning, it is best to opt for a whole milk low-moisture variety. This is because whole milk mozzarella has a higher fat content, which affects how the cheese melts and browns. Whole milk mozzarella tends to melt more quickly and evenly, resulting in a smoother, stretchier texture even when slightly browned. On the other hand, part-skim mozzarella can form unattractive sheets when browned and may not spread as evenly.
The higher fat content in whole milk mozzarella also contributes to a softer texture and a slightly creamier flavor. It ages faster and gets mushier quicker than part-skim, so it has a shorter optimal usage window. Additionally, due to its higher oil content, whole milk mozzarella may have a more transparent appearance on the baked pizza, which some may associate with "cold, dried-out pizza."
When choosing whole milk low-moisture mozzarella, it is best to buy a block of cheese and shred it yourself, as pre-shredded cheese often contains added starch that can affect browning and texture. Keep in mind that the ideal cheese for your pizza will depend on the style of pizza you are making and your personal preferences for texture and flavor.
For a traditional Neapolitan pizza, a high-moisture, freshly made mozzarella is preferred to achieve that signature soggy-in-the-middle texture. However, for other popular styles like New York, Greek, Chicago deep dish, and more, low-moisture aged mozzarella is the cheese of choice. This is because it provides a saltier flavor and easier melting, resulting in a crispier crust that doesn't become soggy from the cheese's moisture.
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Add Gruyere and Provolone for a less burnt appearance
To achieve a less burnt appearance on your pizza, consider adding Gruyere and Provolone to your mozzarella. These two cheeses have lower moisture content and higher free oil amounts than mozzarella, which means they brown evenly without burning and create fewer burnt spots on blisters. This is because the free oil prevents moisture evaporation, which is necessary for the cheese to brown.
Gruyere and Provolone have similar baking performances, and their mild, nutty flavour complements a wide range of toppings. Provolone is semi-hard in texture, which provides a satisfying bite and a beautiful golden-brown crust when melted. It melts evenly and smoothly, creating a consistent and flavourful layer on your pizza. Its mild flavour makes it a versatile choice that pairs well with a variety of toppings, from classic pepperoni to grilled vegetables.
Gruyere and Provolone can be added to mozzarella to create a gourmet pizza with a less burnt appearance. This is because they produce more free oil, which, as previously mentioned, prevents moisture evaporation and allows the cheese to brown without burning. The amount of Gruyere and Provolone you add depends on your personal preference.
In addition to Gruyere and Provolone, other cheeses that can be added to pizza include cheddar, colby, Edam, and Emmental. However, these cheeses have different properties that may affect how evenly they brown. For example, cheddar, colby, and Edam have a relative lack of elasticity, which makes them more likely to burst at an early stage of blistering. This can result in uneven browning.
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Freeze shredded cheese to slow cooking
Shredded cheese can be frozen to slow cooking and create a more evenly browned pizza. Freezing cheese is a great way to make it last longer, but it's important to note that its texture will change. The harder the cheese, the better it holds up in the freezer. Softer cheeses with a higher moisture content tend to form more ice crystals, which can significantly damage their structure. Therefore, it is best to freeze harder, shredded cheeses such as mozzarella, parmesan, and cheddar.
To freeze shredded cheese, place it in a resealable plastic bag and remove as much air as possible. Alternatively, you can freeze shredded cheese in its original container or bag if it is unopened. It is best to use frozen cheese within two to three months. To defrost, simply place the cheese in the refrigerator and allow it to thaw for a couple of hours or overnight. Once thawed, it is best to eat the cheese and not refreeze it, as this will affect the texture and taste.
When making pizza, using frozen shredded cheese can help slow down the cooking process and create a more evenly browned topping. This is because the cheese needs to lose moisture before it starts to brown, and freezing the cheese adds extra moisture. As the pizza cooks, the cheese will first need to thaw, and then it will begin to brown. This extra time in the oven can help create a more uniform colour and prevent burning.
Additionally, the type of cheese you use also affects browning. Cheeses with higher moisture content and elasticity, such as mozzarella, brown very nicely. Adding Gruyere and Provolone to mozzarella can also help create a less burnt appearance and a more uniform colour. Experimenting with different cheeses can help you create a pizza with the perfect level of browning and a unique flavour.
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Avoid pre-shredded cheese
When making pizza, it is best to avoid pre-shredded cheese. Pre-shredded cheese is coated in cellulose, which prevents it from clumping in the package. This coating also means that pre-shredded cheese does not melt as well as freshly shredded cheese. For the perfect pizza, you want cheese that will brown and melt smoothly.
Mozzarella is a great option for pizza because it browns very nicely due to its high moisture content and elasticity. When cheese has high moisture content, it can more easily form blisters, which are necessary for browning as they allow free oil to run off and expose the surface to raw heat. The elasticity of mozzarella means it can withstand the steam forces that cause the gas bubbles in less elastic cheeses to burst before blisters can form.
If you want to experiment with different cheeses, you can add Gruyere and Provolone to your mozzarella for a less burnt appearance and a more uniform colour. Cheddar, Colby, and Edam are examples of less elastic cheeses that will produce a more uniform colour but are more likely to burn.
While pre-shredded cheese may be more convenient, buying block cheese gives you more control over the price you pay and the blend of cheese you use. It is also worth noting that the "Big 5" pizzerias with the most locations have all decided that pre-shredded cheese is the way to go, so it may be a matter of personal preference.
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Bake the crust first
If you want to brown your cheese to perfection, you might want to consider baking the crust first. This method can help you avoid the common issue of burnt cheese, which can ruin the taste and appearance of your pizza.
First, prepare your pizza dough and place it on a hot baking steel or baking tray. Put it in the oven and bake it for around four minutes on convection, until the crust is golden and cooked to your liking. This initial bake will ensure that the crust is cooked through, as the cheese will not need to be in the oven for long to brown.
Once the crust is baked, remove it from the oven and add your cheese. It is recommended to use whole milk, low-moisture mozzarella, as this type of cheese tends to spread and melt more evenly. You can also experiment with different cheeses, such as adding Gruyere and Provolone, which can make the pizza less burnt-looking and more flavourful. It is best to shred your own cheese, as pre-shredded cheese often has a coating of starch that can cause it to brown too quickly and unevenly.
After adding your cheese, return the pizza to the oven and bake for a further two minutes under the broiler. Keep a close eye on it to ensure the cheese doesn't burn. This method will result in a creamy, browned cheese that is visually appealing and delicious.
By baking the crust first, you can better control the cooking of the cheese, ensuring it reaches the perfect level of browning without overcooking the crust. This technique is a great way to achieve that desired, golden-brown cheese topping.
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Frequently asked questions
To brown pizza cheese, it needs to lose moisture first. Blisters need to form so that free oil can run off and expose the surface to raw heat. To achieve this, you can use whole milk low-moisture mozzarella as it tends to spread and melt more evenly.
Cheeses with high moisture content and elasticity like mozzarella brown well. Other cheeses that brown well are Gruyere and Provolone.
Yes, shred your own cheese instead of buying pre-shredded cheese. Pre-shredded cheese is coated in starch which causes the cheese to brown early in the cooking process.
You can par-bake the crust before adding the cheese. This will slow the cooking process and prevent the cheese from browning too quickly.
