Randy Chandler
Pizza is a beloved dish for many, with its seasoned crust, spicy tomato sauce, melted cheese, and meaty toppings. However, the quest for a truly healthy pizza remains elusive. One approach to making pizza healthier is to focus on the cheese, specifically using fat-free or reduced-fat mozzarella. While scientists have worked diligently to make fat-free cheese melt like its full-fat counterpart, the texture and taste often fall short. For those seeking a more indulgent experience, full-fat mozzarella provides the signature meltability and stretch that makes pizza so irresistible. The challenge lies in managing the wateriness that can result from the cheese and fresh tomatoes, impacting the overall texture of the pizza.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella |
| Type of Pizza | Holy Pepperoni |
| Calories | 941 |
| Nutrient Components | 15% protein, 31% carbs, 54% fat, 0% alcohol |
| Ingredients | Pepperoni, pizza sauce, mozzarella cheese, provolone cheese, artisan dough |
| Cooking Method | Cooking at 230 oC in an electric oven |
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What You'll Learn
Use full-fat mozzarella for the best melt
To get the best melt for your pizza, it is recommended to use full-fat mozzarella. This is because the fat content of the cheese plays a significant role in its meltability. The higher the fat content, the better the cheese melts. When heating mozzarella, the solid milk fats liquefy, and the fat particles rise to the surface as the cheese softens. Whole-milk mozzarella softens and becomes gooey due to its high-fat content. On the other hand, part-skim mozzarella, or low-fat mozzarella, does not melt well and can quickly brown.
Additionally, the moisture level of the cheese is also important. While you might think that high-moisture mozzarella would melt better, it is actually the opposite—high-moisture mozzarella does not melt well. Fresh mozzarella, which is stored in brine or whey and has a high moisture content, melts quickly but tends to release water, making the pizza crust soggy. This is not ideal if you want a crispy, holey pizza. Instead, opt for "aged" mozzarella, also known as regular mozzarella, which has lower moisture content and better meltability.
Processed mozzarella, or commercially manufactured mozzarella, also melts better than fresh mozzarella. This is because the manufacturing process of low-fat mozzarella has been specifically designed to prevent excessive dehydration when baked. During baking, fat is released onto the cheese surface, preventing the cheese from drying out too quickly.
So, if you're looking for the perfect, gooey melt on your pizza, be sure to choose whole-milk, full-fat mozzarella with low moisture content. This combination will give you the best chance of achieving that desired, stringy texture without the risk of a soggy pizza.
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Avoid watery pizza by using harder cheese
Fresh mozzarella is a popular choice for pizza because of its soft and creamy texture and milky flavour. However, its high moisture content, at least 52%, can make your pizza watery. This is especially true if you are using frozen cheese, as the freezing process seems to affect the amount of moisture released during cooking.
To avoid a soggy pizza, you can use harder, low-moisture cheese. Part-skim mozzarella is a good option, as it has a low water content. This is the type of mozzarella commonly used in pizzerias. You can also use pre-packaged shredded mozzarella, which has had most of the liquid removed. While this may not taste as good as fresh mozzarella, it will help to reduce the moisture in your pizza.
Another option is to combine fresh and pre-packaged shredded mozzarella. This will help to reduce the overall moisture content of the cheese, while still giving you the desired flavour and texture of fresh mozzarella.
If you want to stick to using only fresh mozzarella, there are a few things you can do to reduce its moisture content. Firstly, try drying the cheese before adding it to your pizza. Place the slices on a paper or tea towel and let them rest for at least 15 minutes. You can also dab the top of the slices to soak up any excess moisture. Additionally, slicing the cheese thinly will help to reduce the overall moisture content. Just be sure to keep an eye on your pizza while it's in the oven, as thinner slices will cook more quickly.
Finally, you can try baking the dough, sauce, and other toppings first, and then adding the fresh mozzarella during the last few minutes of cooking time. This will help to reduce the amount of time the cheese spends releasing moisture into your pizza.
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Try other cheeses like cheddar or gouda
While mozzarella is the most common cheese used for pizzas, other cheeses such as cheddar or gouda can be used to create a different flavour profile and texture.
Cheddar is a versatile cheese that can be paired with a wide range of toppings. It has a stronger flavour than mozzarella, so it can have a greater impact on the overall taste of the pizza. When used on pizzas, it is recommended to add it halfway through the cooking process, as it does not melt as well as mozzarella and can scorch, resulting in a bad taste and smell. It is also more prone to melting and running, so it should be used sparingly. However, when used in small amounts with other cheeses, such as mozzarella, it can create an interesting flavour without compromising the melt that people often associate with pizza.
Gouda is another cheese that can be used on pizzas, offering a distinctive nutty and caramel-like flavour. It comes in various ages, each with its own distinct flavour profile. Young gouda (4-6 months) is mild and creamy with a slightly sweet flavour, while medium gouda (7-12 months) has a nutty and caramel-like taste with a firmer texture. Old gouda (13-18 months) has a rich and complex flavour with a crystalline texture and a bolder taste. For pizzas, medium or old gouda is recommended as their stronger flavours can stand out against other ingredients. When using gouda, it is important to use it sparingly to avoid overpowering the other ingredients. It can be combined with other cheeses, such as mozzarella or cheddar, to create a more complex and balanced flavour profile.
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Grate or slice the mozzarella
Mozzarella cheese is a key ingredient in any pizza, and the way you prepare it can significantly impact the final product. The choice between grating and slicing mozzarella depends on the desired characteristics of the pizza, such as taste, texture, and appearance. Here are some detailed instructions and considerations for grating or slicing mozzarella cheese for pizza:
Grating Mozzarella
Grated mozzarella, also known as shredded mozzarella, is a popular choice for pizza due to its melting properties and the stretchiness it provides. The process of grating creates a network of interconnected casein proteins, increasing the cheese's elasticity and stretch. This results in the classic "melt and pull" characteristics often associated with American-style pizza. Grated mozzarella also produces a more voluminous appearance on the pizza due to the pieces' ability to interlink, leaving pockets of space in between.
When grating mozzarella, you can choose between pre-shredded and freshly grated options. Pre-shredded mozzarella is convenient and consistent, saving prep time and labor costs. However, it may be coated in anti-caking agents and tend to have a slightly blander flavour. On the other hand, freshly grated mozzarella from a block of cheese avoids additives and provides a more authentic flavour. It's important to note that freshly grated mozzarella will still melt differently than pre-shredded mozzarella due to its higher moisture content.
Slicing Mozzarella
Sliced mozzarella is preferred by many pizzerias, especially for styles that involve applying sauce on top of the cheese. Slices create a solid surface that can easily hold the sauce without mixing or sinking into the cheese. This technique is commonly used for Grandma pizza, upside-down Sicilian, Detroit-style, and Chicago deep dish pizzas. Sliced mozzarella also provides a unique mouthfeel and texture that some pizza makers prefer.
When slicing mozzarella, it's important to consider the thickness of the slices. Thinner slices will cook more quickly, so you'll need to watch the oven carefully to avoid overcooking. Additionally, thinner slices release moisture more rapidly, so you may want to pat them dry before adding them to the pizza to prevent a soggy crust.
Ultimately, the decision to grate or slice mozzarella depends on the specific characteristics you want in your pizza. Grated mozzarella provides stretch and volume, while sliced mozzarella offers a solid surface for sauce and a distinct mouthfeel. Experiment with both methods, and don't be afraid to combine grated and sliced mozzarella to discover the perfect combination for your holey mozzarella cheese pizza!
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Use fresh mozzarella
Fresh mozzarella is a delicious option for pizza, especially if you're making a pizza Margherita or a classic Neapolitan pizza. However, it does require some preparation. Fresh mozzarella holds a lot of moisture, so it can make your pizza watery if you don't take the necessary steps.
To avoid a soggy pizza, you should dry or drain the fresh mozzarella before adding it to your pizza. Take the mozzarella out of the brine and place it on a paper or tea towel to absorb the excess moisture. Let it rest for at least 15 minutes. You can also dab the top of the slices to remove any extra moisture.
Once the mozzarella slices seem dry, they are ready to be added to your pizza. Be sure to tear them into smaller pieces. This will ensure that your pizza maintains its structure and flavour.
It is important to note that fresh mozzarella is different from aged mozzarella, which is more commonly used in standard American pizza. Fresh mozzarella has a higher moisture content and is typically sold in plastic tubs or suspended in brine. By taking the time to dry it adequately, you can prevent a watery pizza and enjoy the unique flavour and texture that fresh mozzarella has to offer.
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Frequently asked questions
It is best to use fresh mozzarella cheese to get a holey texture. Grate the cheese and cook the pizza at a high temperature (around 230°C) for 10-15 minutes.
Other types of cheese that melt well and can be used to get a holey texture include cheddar, muenster, smoked gouda, pepper jack, and raclette.
To prevent your pizza from becoming watery, use harder cheese and fresh tomatoes instead of supermarket ones.
You can buy mozzarella cheese in bulk and repackage it in Ziploc bags to be frozen and used later.
