Frederic Melton
New York-style pizza is characterised by its bubbly, melted cheese. Achieving this effect is a matter of using the right type of cheese, the right amount of cheese, and the right cooking technique. In this article, we'll explore the different methods you can use to melt your cheese to perfection, and discuss the factors that can make or break your cheesy creation.
Characteristics of melting cheese on a pizza like NY
| Characteristics | Values |
|---|---|
| Type of cheese | Whole milk low-moisture mozzarella |
| Amount of cheese | Less is more, ensure plenty of sauce is used |
| Cheese preparation | Shredded from a block, dried, room temperature |
| Toppings | Less is more, avoid watery toppings |
| Cooking method | High heat, finish with higher heat on top of the oven |
| Pan type | Non-stick, ceramic or porcelain-enameled |
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What You'll Learn
Use a low-moisture, whole milk cheese
To achieve a New York-style melt on your pizza, it is recommended to use whole milk, low-moisture mozzarella cheese. This is because the high moisture content of fresh cheeses like mozzarella can make pizza unappealingly soggy. Part-skim mozzarella, which is commonly used in pizzerias, has a lower water content and is designed to be stretchy and to stay that way when warm.
Using a low-moisture cheese will help to achieve that desirable, bubbly melt, without the cheese spreading too much or becoming soggy. It is also important to note that the amount of cheese used can impact the melt. It is recommended to use less cheese than you think you need, as too much cheese can cause the pizza to become soggy and prevent it from melting properly.
When preparing the cheese, it is best to grate or shred it yourself rather than using pre-shredded cheese, as this will help the cheese melt better and form a bubbly texture. Pre-shredded cheese often contains ingredients like potato starch and natamycin to prevent clumping, which can affect its melting properties. If you are using fresh mozzarella, you can also try drying it out a little before adding it to the pizza, as this will help reduce the overall moisture content and promote browning.
To further enhance the melt, you can let the cheese come to room temperature before adding it to the pizza. However, be mindful of food safety and do not leave the cheese out for too long. Additionally, if your pizza has a lot of fresh toppings like tomatoes or onions, consider reducing the number of toppings or patting them dry before adding them, as they can release water during cooking, which can affect the cheese's melt.
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Grate or shred the cheese
Grating or shredding the cheese is an important step in achieving the perfect melt on your New York-style pizza. Here are some tips to consider:
Firstly, it is recommended to use whole milk, low-moisture mozzarella cheese for that classic, bubbly New York-style melt. Fresh mozzarella has a high moisture content, which can make your pizza soggy. Using a low-moisture variety will help prevent this issue. However, keep in mind that low-moisture cheeses can burn more easily, so be mindful of the cooking temperature and time.
Next, consider the size of your cheese shreds. Grated cheese melts faster than chunks or slices, so grating or shredding your cheese will help it melt evenly. For optimal melting, shred the cheese yourself from a block of whole milk mozzarella. Pre-shredded cheese often contains ingredients like potato starch and natamycin to prevent clumping in the bag, which can hinder melting. If you have time, freshly grated cheese will give you the best melt.
Letting your cheese come to room temperature before placing it on your pizza can also aid in melting. However, be mindful of food safety and do not leave the cheese out for too long. You can also try warming it in a bag of warm water right before adding it to your pizza.
Finally, pay attention to the amount of cheese you use. Too much cheese can prevent it from melting properly and bubbling. New York-style pizzas typically have a generous amount of sauce, so make sure your cheese-to-sauce ratio is balanced. Weighing your cheese and sauce and experimenting with different amounts can help you find the perfect ratio.
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Ensure cheese is room temperature
To achieve that perfect, bubbly New York-style melt, it's important to ensure your cheese is at room temperature before you start cooking. Cold cheese will take longer to melt and may not reach that desirable, gooey consistency before your crust starts to burn. By letting your cheese sit at room temperature for a while, you can help it warm up and potentially speed up the melting process. This is especially important if you're using fresh mozzarella, which has a high moisture content and can make your pizza soggy if it doesn't melt properly.
However, it's crucial to be mindful of food safety. Don't leave the cheese out at room temperature for too long, as this could lead to spoilage. If you're taking the cheese out of the fridge, do so just before you start preparing your pizza. You can also speed up the process by grating or shredding the cheese, as smaller pieces will melt faster than chunks or slices. If you're using pre-shredded cheese, be aware that it may not melt as easily due to the anti-clumping agents added to it.
If you're using a ball of mozzarella, you can try tearing it into smaller pieces or strings, which will increase the surface area and help the cheese melt more evenly. Alternatively, you can slice the cheese thinly to achieve a similar effect. Just be careful not to make the pieces too small, as you don't want them to burn. You can also try warming up the cheese in a bag of warm water right before placing it on your pizza, but be sure not to leave it in the water for too long.
While it's important to start with room-temperature cheese, you also need to consider the overall temperature of your ingredients. If your cheese is cold, it will cool down the rest of your toppings, potentially affecting the cooking process. By ensuring all your ingredients are at room temperature, you can create a more consistent cooking environment and improve your chances of achieving that perfect New York-style melt.
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Use a thin crust
New York-style pizza is known for its thin crust. The dough is typically topped with mozzarella cheese, tomato sauce, and other toppings of your choice. The thin crust has a soft, thick outer crust that allows you to fold the pizza in half when eating it.
To make the perfect thin crust, the dough needs to be prepared a day in advance and left in the fridge for at least 24 hours and up to 3 days. This allows the dough to develop flavor and makes it easier to stretch. When making the dough, it is important to use ice-cold water to prevent the dough from warming up in the food processor. The dough should be mixed and then divided into balls, which are then placed in the fridge.
When it comes to baking, the pizza stone can be lowered or placed directly on the floor of the oven. The pizza is baked until the crust is well browned and the cheese is bubbly and beginning to brown, which usually takes about 7 to 10 minutes. If needed, the pizza can be rotated 180 degrees and baked for an additional 2 minutes.
To achieve the perfect melt, it is recommended to use full-fat mozzarella cheese and grate it yourself. Pre-shredded cheese is often coated with starch to prevent clumping, which can interfere with melting. Freezing the grated cheese for about 15 minutes before baking can help achieve a mottled, browned crust without burning.
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Bake at a high temperature
To achieve a New York-style melted cheese topping on your pizza, baking at a high temperature is key. The high heat will ensure that your cheese melts quickly and evenly, creating the desired bubbly texture without burning. Here are some tips to achieve this:
First, consider the type of cheese you are using. New York-style pizzas typically use whole milk, low-moisture mozzarella. This type of cheese is designed to melt well and create a stretchy, bubbly texture. Avoid using fresh mozzarella, as its high moisture content can make your pizza soggy. Instead, opt for part-skim mozzarella, which has a lower water content and will melt and stretch beautifully.
The amount of cheese you use is also crucial. It's easy to overdo it, but too much cheese can lead to a flat, unbubbly melt. When making a New York-style pizza, use less cheese than you think you need. Watch videos of how New York pizza shops top their pizzas, and you'll notice that they often use a generous amount of sauce and a more modest amount of cheese. This balance is essential to achieve the desired melt and allow for the natural spread of the cheese as it heats up.
Before adding the cheese to your pizza, make sure it is at room temperature. Cold cheese will take longer to melt and may not reach the ideal temperature of your oven. However, be mindful of food safety and do not leave the cheese out for extended periods. If you want to speed up the process, you can place the cheese in a bag of warm water for a few minutes before topping your pizza.
The oven temperature and cooking time are critical. A high-temperature oven, ranging from 550°F to 900°F, is ideal for melting cheese quickly and creating the desired bubbly texture. However, keep a close eye on your pizza to prevent burning. You may need to experiment with different temperatures and cooking times to find the sweet spot for your particular oven.
Finally, consider the size and shape of your cheese. Grated cheese or small pieces will melt faster than large chunks or slices. If you're using mozzarella, try tearing it into smaller pieces or strings instead of slicing or grating it. This technique will promote melting and create a more uniform coverage on your pizza.
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Frequently asked questions
To melt cheese on a pizza like in New York, you should use whole milk low-moisture mozzarella cheese. Fresh mozzarella has a high moisture content, which can make the pizza soggy. Grated cheese melts quicker than chunks or slices, and you should let the cheese come to room temperature before putting it on the pizza.
For a pizza, you should use part-skim mozzarella, which is often sold pre-shredded. Hard cheeses like Parmesan are unlikely to melt and will firm up quickly as they lose heat.
To make a cheese sauce for a pizza, you can start with a classic roux, which is a mixture of flour and fats used to thicken sauces and enhance flavour and texture. Melt butter in a large, heavy, non-stick saucepan over medium heat, then whisk in flour until well blended. Whisk in hot milk and continue stirring until melted. Add the shredded cheese to your sauce and turn the heat to the lowest setting.
