Patrick Oconnell
Pizza is a beloved dish for many, and one of its key ingredients is cheese. While there are many types of cheese that can be used on pizza, mozzarella is the most popular and well-known choice. However, achieving the perfect, stretchy, stringy cheese on pizza that we see in advertisements can be challenging. Various factors contribute to achieving this desired effect, including the quality of the cheese, the grating process, and the moisture content. In this discussion, we will explore the techniques and types of cheese that can help create the stringy, gooey cheese pulls that pizza lovers crave.
Characteristics of stringy cheese on pizza
| Characteristics | Values |
|---|---|
| Type of cheese | Mozzarella, Provolone, Monterey Jack, Cheddar |
| Cheese properties | High moisture content, whole milk, low-moisture |
| Cheese preparation | Grated, shredded |
| Quantity of cheese | More cheese results in stringier pizza |
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What You'll Learn
Use mozzarella cheese
Mozzarella is the perfect choice of cheese for pizza due to its unique elasticity and water and oil content. Its elasticity allows it to stretch into long, stringy strands without breaking. The water and oil content are important as well—as the cheese melts, the water trapped within it starts to boil, and the oil leaks out, forming a slick on top of the pizza. If the cheese is elastic enough, it will stretch into a large bubble that breaks through the oil layer and is directly exposed to the oven's heat, causing the rest of the water to evaporate and the cheese to brown. This results in the ideal bubbly and stringy yet intact consistency.
To get the stringiest mozzarella cheese on your pizza, there are a few things to keep in mind. Firstly, avoid pre-shredded cheese, as it is often coated with an anti-caking agent, such as corn starch, to prevent clumping, which can hinder the desired stringiness. Instead, opt for fresh mozzarella that comes in a block, and shred it yourself. The moisture content of the cheese also plays a role in its stringiness; choose a whole milk, low-moisture variety. Additionally, be mindful not to overload your pizza with too much cheese, as this can impact its ability to stretch and may result in a greasy pie.
When preparing your pizza, start by slicing or shredding the mozzarella and placing it atop your sauce. Then, add your desired toppings, keeping in mind that a plain cheese pizza may yield the stringiest results. Finally, bake your pizza, adjusting the recipe as needed until you achieve your desired level of stringiness.
For an even stretchier cheese, you can blend mozzarella with provolone, or use an "Italian Mix" of mostly mozzarella with some Romano. If you're looking for a brand recommendation, the Grande brand, especially the East Coast Blend (50/50 part skim and whole milk), is praised for its stringiness and flavour.
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Blend with provolone
Provolone is a pale Italian cheese with a slightly sharper taste than mozzarella. It is a popular choice for pizza in some regions, and can be blended with mozzarella to add depth of flavour.
When blending with provolone, it is recommended to use whole milk, low-moisture mozzarella. This blend will provide the desired stringiness and stretchiness when melted. The moisture content of the mozzarella is key to achieving the stringy effect.
To make a provolone and mozzarella blend with a more pronounced sharpness, opt for provolone piccante, which is aged longer and has a stronger flavour. If a milder taste is preferred, provolone dolce, aged for only two months, is a better choice.
When preparing the pizza, roll out the dough and place it on a baking sheet covered with oiled baking paper. Evenly sprinkle the grated mozzarella and provolone blend over the dough, add your desired toppings, and then bake at 420 F for around 20 minutes, until the surface is browned.
For an authentic Italian experience, try an escarole and provolone pizza. This combination offers a blend of flavours and textures, with the slightly bitter taste of escarole complementing the creamy richness of melted provolone.
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Use whole milk, low-moisture mozzarella
Mozzarella is the cheese of choice for pizza, but not all types of mozzarella are created equal when it comes to creating that desired stringy effect. For pure meltability, you'll want to opt for low-moisture mozzarella.
Fresh mozzarella is high in moisture and tends to release water as it melts, resulting in a soupy, rather than melty, texture. It also has a shorter shelf life and will only last about a week in the refrigerator. On the other hand, low-moisture mozzarella, also known as processed mozzarella, has had most of the liquid removed, resulting in a drier and stretchier cheese that is perfect for creating stringy pizza.
When selecting low-moisture mozzarella, look for whole milk cheese. Whole milk mozzarella has a higher fat content, which contributes to its gooey, stretchy texture. You can shred the cheese yourself or purchase it pre-shredded, but keep in mind that pre-shredded cheese often contains anti-caking additives that can affect the taste and texture.
If you can't find whole milk, low-moisture mozzarella, you can try blending fresh, high-moisture mozzarella with low-moisture mozzarella to balance moisture and meltability. Adding toppings like pesto or oil-marinated vegetables and meats can also enhance the flavour and texture of your pizza.
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Add extra cheese
To get that perfect, stringy cheese on your pizza, you can add extra cheese. Mozzarella is the classic pizza cheese, and for good reason: it has a great stretchy, stringy texture when melted. For the stringiest effect, opt for a whole milk, low-moisture variety. You can also blend it with provolone for extra stretch and a tangier flavour.
Provolone is another pasta filata (or stretched curd) cheese, similar to mozzarella. It has a tendency to add grease to pizzas, but its smooth texture and stringiness make it a good choice for that signature stretchy cheese pull. For Chicago deep-dish pizza, some people like to use provolone between the crust and the filling to seal the crust and prevent it from getting soggy.
If you're looking for a different flavour profile, you could try adding cheddar cheese, which has a sharp and tangy flavour. Cheddar is a semi-hard cheese made from cow's milk and has a creamy, crumbly texture that melts well and evenly, creating a deliciously gooey layer. You can use it alone or in combination with mozzarella for added depth of flavour.
Remember, the key to achieving stringy cheese is not only the type of cheese but also the amount you use. Don't be shy—add a generous amount of cheese to your pizza for the best chance of getting those elastic strands.
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Use cheddar cheese
Cheddar cheese is not commonly mentioned as a cheese to use for stringy pizza. However, it is possible to achieve stringiness with cheddar if you follow a few key steps. Firstly, it is important to use full-fat cheddar cheese, as the higher fat content will help create a stretchier texture when melted. Grate the cheddar cheese yourself at home, as pre-grated cheese often has anti-caking agents added, which can impact its melting ability.
To enhance the stretchiness of your cheddar cheese, you can blend it with other cheeses known for their string-forming qualities, such as mozzarella or provolone. When blending cheeses, ensure that cheddar is the primary cheese and add smaller amounts of the other cheeses to boost its stretch factor. For example, you could mix two parts of cheddar with one part mozzarella or provolone.
Another factor to consider is the moisture content of your cheddar cheese. Cheese with higher moisture content tends to melt better and form strings more easily. If your cheddar seems dry, you can add a small amount of milk or water to it while melting to increase its moisture content.
Additionally, the thickness of the cheese layer on your pizza will impact its stringiness. A thicker layer of cheese will provide more structure and allow for longer, stretchier strings. So, be generous with your cheddar cheese when topping your pizza.
Finally, the cooking temperature and time will also affect the stringiness of your cheddar cheese. Ensure that your oven is heated to the appropriate temperature before placing your pizza inside. Too high of a temperature may cause the cheese to brown and crisp up too quickly, losing its stringiness. Aim for a balance of heat and cooking time to allow the cheese to melt optimally.
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Frequently asked questions
The cheese you use is key to achieving the stringy effect. Mozzarella is a popular choice, but you can also use provolone, which has a tendency to add grease to pizzas. For extra stringiness, opt for whole milk, low-moisture mozzarella, or blend it with provolone.
Cheddar cheese is a popular choice for pizza toppings due to its sharp and tangy flavor. It melts well and evenly, creating a deliciously gooey and savory layer. You can use it alone or in combination with other cheeses.
The amount of cheese you use will influence the stringiness of your pizza. To achieve the desired effect, consider using more cheese than you usually would. You can also try ordering extra cheese or even triple cheese on your pizza.
Yes, besides the type and amount of cheese, the quality and moisture content of the cheese also play a role in achieving stringy cheese on your pizza.
