Patrick Oconnell
Pizza is a beloved dish for many, and one of the key components of a good pizza is the cheese. A well-made pizza should have a chewy crust, a bold sauce, and stretchy, melty cheese. To achieve the perfect cheese stretch, there are several steps to follow. Firstly, it is important to choose the right type of cheese. Low-moisture, whole-milk mozzarella is a popular choice as it has improved meltability due to its lower moisture content. However, other cheeses such as Muenster, Gouda, and Provolone are also great options for stretching. Blending different cheeses can add complex flavours and textures to your pizza. Once you have selected the perfect cheese, the next step is to prepare the dough and create the ideal base for your cheese to shine.
How to Stretch Cheese on Pizza Step by Step
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Provolone, Muenster, Gouda, Havarti |
| Cheese Blend | Whole milk, low-moisture mozzarella with provolone |
| Dough | Homemade or store-bought, chilled overnight |
| Dough Preparation | Warm dough to room temperature, flatten into a disc, stretch, and place on a pan |
| Baking | Preheat oven to 400°F, parbake dough, add sauce and cheese, bake until golden brown |
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What You'll Learn
Choose the right type of cheese
When it comes to choosing the right cheese for your pizza, there are a few key factors to consider. Firstly, you'll want to select a cheese that has good melting properties and stretches well. This will give you that desirable "cheese pull" effect when you take a bite out of your slice. The stretchiness of the cheese largely depends on its moisture content. A low-moisture cheese will generally stretch better and have a firmer texture.
One of the most popular choices for pizza cheese is mozzarella. However, not all mozzarella cheeses are created equal when it comes to stretchiness. Fresh mozzarella, for example, has a higher moisture content and may not provide the same stretch as its aged counterpart. If you opt for fresh mozzarella, consider blending it with another cheese like provolone to improve stretchiness and add flavour.
On the other hand, low-moisture whole-milk mozzarella is an excellent choice for pizza. This variety is formed into blocks and allowed to dry out, resulting in a firmer texture and tangier flavour. Its lower moisture content improves meltability, creating those long, stretchy cheese pulls.
If you're looking for alternatives to mozzarella, there are a few other cheeses worth considering. Muenster cheese, for instance, is known for its superb melting and stretching abilities. It's often used for younger, meltier cheeses. You can also experiment with blends, such as combining mozzarella with provolone, or gouda with havarti, to find the perfect balance of flavour and stretch.
Remember, the type of cheese you choose will not only impact the stretch factor but also the overall flavour and texture of your pizza. So, while low-moisture cheeses may provide better stretch, they might also contribute a saltier, tangier taste to your pie. Play around with different cheeses and blends to discover what works best for your taste preferences and desired level of stretchiness.
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Prepare the dough
Preparing the dough is the first step in making a pizza. Start by letting your dough come to room temperature. If you've just made the dough, let it rest for 1 1/2 to 2 hours. If the dough has been chilled, 30 minutes should be enough. If it's in plastic, take it out and place it in an oiled mixing bowl. Cover the bowl and set it in a warm place.
Once the dough has warmed up, it's time to flatten it. Place the dough on a surface and use the palm of your hand to press it down into a large, flat disc. Use the middle three fingers on each hand to press the dough out from the centre, widening the disc into a circle about 6 inches across and 1/2 inch thick. The dough should be soft and pliable and shouldn't shrink back when you press it. If your dough shrinks slowly, that's normal, but if it snaps back quickly, let it rest for 15 to 20 minutes under a kitchen towel, and then try again.
Now you're ready to stretch the dough. The goal is to end up with a mostly even circle that's about 10 inches wide and 1/3 of an inch thick. Don't worry about making it perfect—a few imperfections will give your pizza character! If the dough is shrinking back, you may have over-stretched it. Press any thick edges out to about 1/3 of an inch thick, and "pinch" thin or torn areas closed by pressing around them to bring the dough together.
Finally, transfer your stretched dough to a prepared pizza peel or sheet pan. If you're not ready to add toppings, you can freeze the dough for later use. Pizza dough can be frozen for up to a month.
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Warm up the dough
Warming up the dough is an important step in the pizza-making process. It makes the dough easier to shape and prevents it from snapping back when you try to stretch it. The ideal temperature for pizza dough is room temperature, or about 21°C (70°F).
If your dough has been in the fridge, take it out of any plastic packaging and place it in an oiled mixing bowl. Cover the bowl and leave it to warm up for at least 30 minutes. If you're in a hurry, you can leave the dough on the counter for 15-20 minutes, but 30 minutes is ideal. During this time, the gluten in the dough will loosen up, making it more pliable and easier to stretch.
If you're working with homemade pizza dough that you made the same day, you'll need to let it rise for 1 1/2 to 2 hours before you start warming it up. This is because freshly made dough tends to be softer and more sticky, so it needs a little extra time to firm up and become less sticky.
Once your dough has warmed up, it's time to start shaping it. First, press the dough down into a large, flat disc using the palm of your hand. Don't worry about making it perfectly round at this stage—focus on getting it to a uniform thickness of about 1/2 inch. If your dough keeps shrinking back, let it rest for a few more minutes before trying again.
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Flatten the dough
To flatten the dough, first, make sure it is at room temperature. Cold dough will be harder to work with as the gluten, which makes the dough chewy, is tighter in cold conditions. Therefore, let the dough sit for at least 30 minutes to warm up. If you have made the dough yourself, you can skip this step and start after the first 1 1/2- to 2-hour rise time, after you have split the dough into two portions.
Next, you will need to flatten the dough into a disc. Place the dough on a surface and use the palm of your hand to press down on it, shaping it into a large flat disc. Then, use your middle three fingers on each hand to press the dough out from the centre, widening the disc into a large circle about 6 inches across and about 1/2 inch thick. The dough should be soft and pliable and should not shrink back when you press it. It is fine if the disc is not perfectly round. If the dough shrinks slowly, this is normal, but if it snaps back quickly, let the dough rest for 15 to 20 minutes under a clean kitchen towel and then repeat the process until the dough holds its shape.
Once the dough is flattened, you can move on to stretching it. However, if you are not planning to stretch the dough, the goal is to have a mostly even 10-inch-wide circle that is about 1/3 of an inch thick. Don't worry too much about making it perfect, as the toppings will weigh down the centre, and the crust will puff up in the oven.
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Add toppings and bake
Once you've stretched your pizza dough, it's time to add your toppings and bake your pizza.
First, preheat your oven to 400°F. While the oven is heating up, you can let your dough come to room temperature, which should take about 30 minutes. This is an important step, as gluten, the protein that makes pizza dough chewy, is tighter in cold conditions and will cause the dough to snap back when you try to stretch it.
Next, divide your dough in half and roll out each half onto an ungreased 12-inch pizza pan. Prick the dough with a fork and bake it until it is lightly browned, which should take around 10 to 12 minutes.
Now it's time to add your toppings. For a classic cheese pizza, you'll want to top your parbaked dough with a rich tomato sauce and a blend of ooey-gooey cheeses. A combination of mozzarella and Parmesan is a great option, but you can also experiment with other cheeses like provolone, fontina, or fresh mozzarella for a silkier texture and a puddling effect. If you're looking for a longer "cheese pull," consider using low-moisture whole-milk mozzarella or a blend of mozzarella and provolone. You can also try blending your mozzarella with other cheeses like Muenster, Gouda, or Havarti.
After adding your toppings, bake the pizza until the cheese is bubbling and the crust is golden brown, which should take around 12 to 15 minutes. For an extra touch of flavor, sprinkle some basil or oregano on top of your pizza before serving.
And that's it! You've now stretched your pizza dough, added your toppings, and baked your pizza to perfection. Enjoy your delicious homemade creation!
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