Bushra Griffith
Melting cheese on pizza is a delicate art. The cheese needs to be melted to a perfect, gooey consistency without burning the crust. The type of cheese is important, as some melt better than others. For example, hard cheeses like Parmesan are unlikely to melt at all and fresh mozzarella contains a lot of moisture that needs to be boiled off before it melts. Pre-shredded cheese is best for melting on pizza, and grated cheese melts quicker than chunks or slices. The temperature of the cheese also matters; cheese at room temperature or warmed up slightly will melt more easily than cold cheese.
Characteristics of melting cheese on pizza
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar, American, Swiss, Monterey Jack, Mozzarella |
| Cheese form | Pre-shredded, grated, chunks, slices |
| Temperature | Room temperature |
| Toppings | Less is more |
| Technique | Use a turning peel to lift the pizza up and down in the oven |
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What You'll Learn
Use cheese that melts well
The type of cheese you use on your pizza is critical to achieving the desired melt. Hard cheeses like Parmesan, or dry crumbly cheeses like goat's cheese and feta, are best avoided as they do not melt well and can make your pizza messy. These cheeses are more likely to separate and congeal, resulting in an unappetising texture.
Mozzarella is a popular choice for pizza, but it can be watery and may not melt properly if it is fresh. To avoid this, you can buy part-skim mozzarella, which is often sold pre-shredded, or in hard blocks. Another option is to buy a whole ball of mozzarella, tear it into pieces, and let it sit in a strainer for at least an hour to remove some of the moisture. This will help the cheese melt more evenly and give you a better chance of achieving that perfect melt.
Pre-shredded cheese is also a good option for pizza as it melts well and is designed to withstand higher temperatures without burning. Cheddar, American, and Swiss cheeses are also good melting cheeses and are commonly used in grilled cheese sandwiches and quesadillas. These cheeses will give your pizza a nice, even melt and a creamy texture.
If you're using a softer cheese, like mozzarella, it's a good idea to let it come to room temperature before putting it on your pizza. This will help it melt more evenly and reduce the risk of burning your crust.
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Avoid hard, aged cheeses like Parmesan
When it comes to choosing the perfect cheese for your pizza, it's essential to consider its melting characteristics. While mozzarella is the traditional and most popular choice, you might want to experiment with different varieties to add a unique twist to your pizza. However, it's important to avoid hard, aged cheeses like Parmesan when aiming for that gooey, melted cheese effect.
Parmesan, or Parmigiano-Reggiano, is a beloved cheese variety known for its nutty, buttery, and sweet flavour. It is often used as a topping to add a savoury accent to pizzas like Sicilian, Margherita, or Hawaiian. While Parmesan can undoubtedly enhance the taste of your pizza, it is not ideal if you're looking for that classic, melted cheese pull. Hard, aged cheeses like Parmesan have a low moisture content, resulting in a slower melting process and a firmer texture compared to softer cheeses.
Other hard cheeses to avoid if you're aiming for a melted cheese effect include aged cheddar, Gouda, and Asiago. These cheeses, while delicious, will not provide the same melt-in-your-mouth experience as softer, higher-moisture cheeses. Instead, they are more likely to give your pizza a unique texture and appearance, making them perfect for those who want to experiment with different flavours and textures.
If you're set on using Parmesan or other hard cheeses on your pizza, there are a few tips to help enhance their melting potential. Firstly, try grating the cheese into finer pieces. Smaller shreds or grated cheese will melt faster and more evenly than larger chunks. Additionally, bringing the cheese closer to room temperature before adding it to your pizza can aid in the melting process. However, always be mindful of food safety and avoid leaving cheese at room temperature for extended periods.
In conclusion, while hard, aged cheeses like Parmesan offer a delightful flavour profile, they may not be the best choice if you're aiming for a fully melted cheese topping on your pizza. Opt for softer, higher-moisture cheeses like mozzarella for that classic, gooey cheese pull, and reserve the hard cheeses for when you want to add a unique texture and flavour accent to your pizza creations.
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Grate or shred the cheese
Grating or shredding your cheese is an important step in ensuring that it melts evenly on your pizza. When you grate or shred the cheese, you increase the surface area, which helps the cheese to melt more quickly and easily. This is especially important if you are using a high-temperature oven, such as those used for traditional Neapolitan pizza, which can reach temperatures of 900-1000°F.
There are several options for grating or shredding your cheese. You can purchase pre-shredded cheese, which is designed to melt well on top of foods like pizza and nachos. Pre-shredded cheese often contains ingredients like potato starch and natamycin to prevent clumping in the bag, which may impact its melting ability. For this reason, some people prefer to grate their cheese freshly, which will melt better in sauces and stovetop dishes.
If you are grating your own cheese, it is best to let it warm up to room temperature before placing it on the pizza. Cold cheese will take longer to melt and may not fully melt before the crust is done. You can also experiment with different grating sizes. Smaller, thin shreds will melt faster than larger chunks or slices. However, some people prefer the more traditional look of larger chunks of cheese on their pizza.
In addition to grating your cheese, you can also try other techniques to help it melt better on your pizza. One idea is to use a combination of cheeses, such as mozzarella and Parmesan, which can improve meltability and flavour. Another technique is to drain and pat dry the cheese before use, as fresh mozzarella contains a lot of moisture that can impact melting.
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Ensure cheese is room temperature
To ensure your cheese melts evenly on your pizza, it is important to make sure it is at room temperature before you start cooking. Cheese that is too cold will not melt as effectively and will need to be in the oven for longer, increasing the risk of burning your crust.
Allowing your cheese to reach room temperature is a simple step but it makes a big difference. If you are using sliced or grated cheese, take it out of the fridge 30 minutes before you plan to cook your pizza. For blocks of cheese, allow a little more time, up to an hour, to bring it to room temperature.
If you are short on time, there are a few things you can do to speed up the process. Try placing your cheese in a sealed bag and then into a bowl of warm water. This will gently warm the cheese without affecting its texture or taste. You could also try placing the cheese in a strainer for an hour to remove some of the excess moisture, which will help it melt more evenly.
It is important not to leave cheese out at room temperature for too long, as this can cause food safety issues. If you are not planning to use the cheese immediately, it is best to keep it in the fridge and take it out when you are ready to start cooking.
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Control oven temperature
To get cheese to melt on pizza, one of the most important factors to consider is the oven temperature. Here are some tips to control the oven temperature for optimal cheese melting:
Firstly, it's important to note that the ideal oven temperature depends on the type of cheese you are using. Different cheeses have varying melting points due to factors such as moisture content and age. For example, hard and aged cheeses like Parmesan and Pecorino don't melt well and are best avoided as a primary base cheese. On the other hand, cheeses like Cheddar, American, Swiss, and Monterey Jack are known for their melting capabilities. Understanding the melting properties of the cheese you are using will help you adjust the oven temperature accordingly.
When making pizza, it is recommended to cook it at a high temperature. A traditional Neapolitan pizza, for instance, requires an oven temperature between 900-1000°F. However, such high temperatures can make it challenging to melt the cheese without burning the crust. If you are using a gas oven, you can try turning off the flame and lifting the pizza to the top of the oven, where the residual heat can help melt the cheese without burning the base.
Another factor to consider is the initial temperature of the cheese. If the cheese is cold, it may need more time to melt in the oven. Letting the cheese come to room temperature before placing it on the pizza can help speed up the melting process. Just be sure not to leave the cheese out for too long to avoid food safety issues. Additionally, if your pizza has a lot of fresh toppings like tomatoes or onions, the moisture from these ingredients will need to evaporate before the cheese starts to melt properly. Reducing the number of toppings or pre-treating them, such as by salting and patting them dry, can help prevent excess moisture.
The size and shape of the cheese pieces also affect melting. Grated or shredded cheese tends to melt quicker than chunks or slices. Pre-shredded cheese is convenient and melts well on pizzas due to the additives that prevent clumping. However, freshly grated cheese will generally melt better if you have the time. You can also try tearing the cheese into smaller pieces or strings, which can help it melt more evenly without sacrificing the traditional chunkiness of mozzarella.
By controlling the oven temperature, adjusting the flame or height of the pizza within the oven, considering the initial temperature of the cheese, managing moisture from toppings, and experimenting with different cheese sizes and types, you can optimize the melting of cheese on your pizza.
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Frequently asked questions
To melt cheese on pizza without burning the crust, you can grate the cheese into thin shreds, warm it up to room temperature, and place the pizza closer to the top of the oven, where the heat is higher.
Cheeses that are good melters include Cheddar, American, Swiss, Monterey Jack, and mozzarella.
Hard, aged cheeses like Parmesan, dry crumbly cheeses like goat cheese and feta, and low-moisture cheeses like Romano are not ideal melters.
To prevent pizza cheese from hardening, it is recommended to eat the pizza fresh, right out of the oven. If you want to store the pizza, keep it in a warm, isolated box.
Pre-shredded cheese contains additives that make it less melty. To improve meltability, you can try to remove some of the moisture by patting the cheese dry or letting it sit in a strainer for an hour.
