Andy Montoya
Getting stretchy cheese on a pizza is a delicate art. The type of cheese, its moisture content, and the baking time all play a role in achieving the perfect, stretchy cheese pull. While mozzarella is the classic choice for pizza, other cheeses like cheddar, fontina, gouda, jack, muenster, provolone, and Swiss raclette also melt well and provide a unique flavor profile. Fresh mozzarella, in particular, is known for its stretchability, but it's important to consider the moisture content to avoid a watery pizza. Pre-shredded cheese is convenient, but block cheese that you shred yourself will generally melt better and provide a superior taste. For those seeking a vegan option, a stretchy mozzarella-like cheese can be crafted from cashews, water, lemon juice, apple cider vinegar, salt, and tapioca starch.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, cheddar, fontina, gouda, jack, muenster, provolone, swiss raclette, parmesan, asiago, or vegan cashew-based |
| Cheese preparation | Fresh, whole milk, standard, or low-moisture; grate or shred block cheese yourself |
| Dough preparation | Stretch dough into a 12-inch circle, form a lip to hold toppings, prick to prevent air bubbles |
| Baking instructions | Bake at 425-475°F for 12-20 minutes, checking every 5 minutes, until crust is browned and cheese is bubbling and beginning to brown |
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What You'll Learn
Use fresh mozzarella
Fresh mozzarella is a great choice for a classic, stretchy cheese pizza. It has a mellow richness and is known for its supreme stretchability. When making a pizza, it is best to shred your own cheese, as pre-shredded cheese does not taste as good and does not melt as well. If you are unable to shred your own cheese, you can buy a block of mozzarella and rip it into pieces.
Fresh mozzarella has a high moisture content, so it might cause your pizza to become watery. To avoid this, you can use a combination of fresh and low-moisture mozzarella, or you can simply pat the fresh mozzarella dry before adding it to your pizza.
When preparing your pizza, roll or stretch your dough into a circle, then place it on a prepared pan. Form a small lip around the edge to hold your toppings in. Add your sauce, then sprinkle with cheese and any desired seasonings. Bake for 15-20 minutes, or until the cheese is melted and the crust is golden.
For a vegan alternative, you can make your own stretchy mozzarella using cashews, water, lemon juice, apple cider vinegar, salt, and tapioca starch. Simply soak the cashews in hot water for 5 minutes to an hour, then drain and add to a blender with the remaining ingredients. Blend until smooth, then pour the mixture into a saucepan and heat until it becomes clumpy and stretchy. This vegan mozzarella is perfect for pizza and can also be used in lasagna, grilled cheese, and more.
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Add sharp cheddar for flavour
While mozzarella is America's favourite pizza cheese, it is not the only option. Cheddar is a great alternative, and a famous stretchy cheese for pizza. It is known for its sharp taste and attractive yellow cheese pull.
Cheddar is a good choice for pizza lovers as it is stretchy and creamy, and its lower elasticity means it won't blister like mozzarella. It has a more pungent flavour than mozzarella, and it doesn't melt as dramatically. However, it can be paired with mozzarella to get that stretchy, melted cheese consistency.
Cheddar can be blended with other cheeses, such as mozzarella, provolone, or parmesan, to create a tasty and savoury flavour. It can also be blended with yellow cheddar and white cheddar for a flavour combination.
For a healthy, homemade pizza, you can top your pizza with grated Cabot Sharp Cheddar or Cabot Lite50 Sharp Cheddar, along with black bean mixture, tomato salsa, chopped mild green chillies, diced cooked chicken, and coarsely chopped fresh cilantro. Bake for 12 to 15 minutes or until the cheese begins to colour.
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Choose softer, younger cheeses
When making a pizza, the cheese you choose is important. While most cheeses will melt, not all will provide those gooey, stretchy strands that make pizza night so delightful.
In general, softer and younger cheeses are best for achieving that perfect stretch. The harder and more aged a cheese is, the less likely it is to melt. For example, soft Jack cheese melts in minutes, whereas a two-year-old Parmesan will barely melt at all.
Mozzarella is a popular choice for pizza, known for its mellow richness and excellent stretchability. However, fresh mozzarella contains a lot of moisture, which can make your pizza watery. To avoid this, you can use low-moisture whole-milk mozzarella or opt for pre-shredded mozzarella, which has a lower moisture content.
If you're feeling adventurous, try blending multiple cheeses to create a unique flavor profile. For instance, you could combine mozzarella with sharp cheddar for a bold flavor or add provolone for that signature pizzeria taste.
Remember, the key to achieving that perfect stretch is to choose softer, younger cheeses with a low melting point. So, the next time you're in the cheese aisle, let your imagination guide you to create a delicious and stretchy cheese combination for your pizza!
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Avoid pre-shredded cheese
When making a pizza, it is best to avoid pre-shredded cheese. Pre-shredded cheese is coated with an anti-caking agent like cornstarch, flour, or cellulose, which keeps the cheese from absorbing moisture and
Pre-shredded cheese also tends to have a higher protein content and higher-than-average fat content, which can affect its ability to melt and stretch. Instead of melting into a gooey, stretchy texture, high-protein and high-fat cheeses tend to hold their shape and ooze out fat. While this may be desirable in some contexts, it is not ideal for pizza toppings.
In addition, pre-shredded cheese often contains powdered cellulose and mold inhibitors, which can affect the taste and texture of the cheese. By shredding your own block cheese, you can avoid these additives and improve the taste and meltability of your pizza cheese.
If you are short on time or need a large quantity of shredded cheese, you may consider purchasing a block of mozzarella and simply cubing, slicing, or ripping it into pieces. This will result in larger pieces of cheese that will still melt and stretch better than pre-shredded cheese.
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Bake for 12-15 minutes
To get stretchy cheese on your pizza, it's important to consider the type of cheese you're using, the oven temperature, and the baking time.
For the cheese, fresh mozzarella is a great option as it has excellent stretchability and a mellow richness. You can also use a blend of cheeses, such as mozzarella, cheddar, and provolone, to add sharpness and that signature pizzeria taste. Just remember, the harder and more aged the cheese, the less likely it is to melt well. So opt for "younger", minimally aged cheeses with a low melting point.
Now, let's talk about the baking process. Preheat your oven to around 425-475°F. Once your pizza is assembled and placed on a non-stick baking sheet or pizza pan, bake it for 12-15 minutes. Keep a close eye on it, as the exact baking time will depend on your oven and the desired doneness of your pizza. You're looking for the crust to be browned and the cheese to be bubbling and starting to brown. This should give you that perfect, stretchy cheese pull!
Let the pizza cool for a few minutes before cutting into it. This will allow the cheese to set slightly and make it easier to handle. Enjoy your delicious, stretchy-cheesy pizza!
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Frequently asked questions
Mozzarella, cheddar, fontina, gouda, jack, muenster, provolone, and swiss raclette are all good options for a stretchy pizza.
Roll or stretch the dough into a 12-inch circle. Transfer it to a non-stick baking sheet. Form a small lip around the edge to hold your toppings in.
You can make stretchy vegan mozzarella cheese with cashews, water, lemon juice, apple cider vinegar, salt, and tapioca starch.
Preheat your oven to 425-475°F. Bake the pizza for 12-20 minutes, or until the cheese is melted and the crust is golden.
It's recommended to put the toppings on top of the cheese, not under it. Also, don't overload the pizza with too many toppings, as this will prevent the crust from rising and will make it sogy.
