Frederic Melton
Pizza is a beloved dish worldwide, and the cheese is a key ingredient in this popular food. While mozzarella is the classic choice, there are many other types of cheese that can be used to create different flavours and textures. This includes provolone, gouda, cheddar, and parmesan, as well as softer cheeses like ricotta and goat cheese. The type of cheese used can also depend on the style of pizza being made, such as a white pizza or a deep-dish pizza. The amount of cheese used is also important, as too much can cause the pizza to become soggy or the toppings to slide off.
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What You'll Learn
Mozzarella is the best pizza cheese
Mozzarella is a soft cheese that melts beautifully, providing that classic stretch we all know and love in a good pizza. It's also mild in flavour, with a hint of tanginess, so it won't overpower other toppings. It's also incredibly versatile, working well with other cheeses such as provolone, parmesan, and cheddar.
Mozzarella comes in various forms, including fresh whole-milk mozzarella, low-moisture whole-milk mozzarella, and pre-shredded mozzarella. For pizza, it's best to avoid pre-shredded cheese, as it often contains anticaking agents that prevent it from melting properly and can make your pizza grainy. Instead, opt for a block of cheese and grate or shred it yourself. Fresh mozzarella is typically used for Neapolitan-style pizzas, as it cooks within a few minutes, and you tend to use less of it. However, it can release water as it melts, making the pizza base soggy. Low-moisture mozzarella, on the other hand, provides that essential stretch without making the base soggy, and it browns nicely in the oven.
When choosing mozzarella for your pizza, look for whole-milk cheese, as this tends to have better meltability and stretch. You can find mozzarella in most supermarkets, with brands like Galbani and Grande being popular choices.
To use mozzarella on your pizza, start by preparing your pizza dough and tomato sauce. Then, grate or shred your mozzarella and scatter it generously over the sauce. You can also add other toppings and cheeses to create a unique flavour profile. Finally, bake your pizza in a hot oven until the crust is golden brown and the cheese is melted and bubbly.
So, there you have it! Mozzarella is the ultimate pizza cheese, offering stretch, flavour, and versatility. Now, go ahead and create your own delicious pizza at home with this cheesy goodness!
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How to avoid a soggy pizza
To avoid a soggy pizza, it is important to control the moisture levels in the dough, toppings, and oven temperature. Here are some tips to achieve that:
Firstly, when preparing the dough, ensure that it is stretched thin and evenly. A thin base will cook more evenly, reducing the chances of a soggy pizza. However, be careful not to stretch it too thin, as this can cause holes in the crust and affect its ability to keep moisture out.
Secondly, avoid leaving wet sauce on the dough for extended periods. The moisture from the sauce will seep into the dough, making it soggy. Work quickly when applying the sauce, and cook the pizza immediately after topping. If you need to prepare the pizza ahead of time, brush a layer of oil onto the base before adding the sauce. This layer will act as a waterproof barrier, preventing the dough from absorbing moisture.
When choosing toppings, opt for those with lower moisture content. Vegetables like mushrooms, bell peppers, and tomatoes tend to have high water content, so consider sautéing or grilling them before placing them on the pizza to release some of their moisture. If using fresh cheese like mozzarella, which has a high water content, squeeze out the excess water and pat it dry before use. Alternatively, use low-moisture cheese or a blend of cheeses to balance texture and flavour without compromising the base. Avoid overloading your pizza with too many toppings, as this can prevent the dough from cooking properly and create a barrier that traps moisture.
Finally, ensure your oven is at the optimal temperature. Pizza requires a high oven temperature to achieve a crispy crust. Preheat your oven for at least 30 minutes to ensure it reaches its peak temperature. Place the pizza on the lower rack to ensure even cooking, as the top of the oven is usually hotter than the bottom. If using a traditional oven, cook the pizza for a longer time at a lower temperature to prevent the top from burning while ensuring the dough is thoroughly cooked.
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Blending multiple cheeses
When it comes to blending multiple cheeses for pizza, the possibilities are endless. Each cheese brings a unique flavour profile, from a great melt to a strong salty component or extra nuttiness. The key to a successful blend is finding commonalities among the cheeses and selecting a wine that will highlight each of them without creating a clash of flavours.
Mozzarella is a popular choice for pizza due to its excellent meltability and stretchability, and it pairs well with many other cheeses. A blend of mozzarella and provolone is a common combination used by pizzerias, offering both stretch and flavour. Other cheeses that pair well with mozzarella include Swiss, Monterey Jack, Provolone, Brie, Gouda, Feta, Gruyère, and Parmesan.
When blending cheeses, it's important to consider the desired flavour and function. For a salty-sweet combination, try a blend of mozzarella, Brie, walnuts, figs, and a drizzle of honey. For a spicy kick, combine pepper Jack with mozzarella, or mix mozzarella with habanero cheddar.
In addition to flavour, the texture of the cheese is also important. A combination of shredded low-moisture mozzarella and cubed fresh mozzarella provides a stretchy layer of cheese that browns nicely in the oven, while the fresh mozzarella creates pools of melted, gooey cheese that add textural contrast.
When creating a custom cheese blend, it's essential to promote and market this unique offering to customers. A house blend can differentiate your pizzas from competitors and provide a more customised food experience for your guests.
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The best cheeses for a crispy pizza
Mozzarella is the most popular choice of cheese for pizza, known for its meltability and stretchability. It is also mild in flavour, which makes it a good base for other cheeses with stronger flavours. Low-moisture mozzarella is the type used in most pizzerias, as it has a longer shelf life and is less likely to make the pizza soggy.
However, fresh mozzarella can also be used, but it must be thoroughly dried before use to avoid a soggy pizza base. This type of mozzarella is softer and has a higher water content, so it is important to pat it dry and let it air dry for at least 10 minutes.
Provolone is a good second choice, as it has a similar texture to mozzarella and is often used in pizzerias. It has a mild flavour, described as tasting like a "classic run-of-the-mill pizzeria pizza".
Other cheeses that melt well on pizza include cheddar, fontina, Gouda, Jack, Muenster, Swiss raclette, and a blend of Parmesan, Asiago, and sharp cheddar. These cheeses will create a gooey, melted texture without the stretch of mozzarella.
For a crispy pizza, it is important to use cheeses that melt well and have a low moisture content to avoid a soggy base. Therefore, the best cheeses to use are low-moisture mozzarella, provolone, and a blend of Parmesan, Asiago, and cheddar.
To make a crispy pizza, it is also important to consider the dough, sauce, and baking method. The dough should be thin and dry, with a higher hydration level, and it should be baked in a very hot oven to ensure a crispy exterior and fluffy interior.
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How to reheat pizza
Reheating pizza is a delicate process that requires careful execution to ensure that the cheese is melted and the crust is crispy. Here is a detailed guide on how to reheat pizza to achieve the desired results:
Using an Oven:
Preheat your oven to 350°F to 375°F. Place a baking tray or pizza pan lined with foil inside the oven to heat up. Once hot, carefully remove the tray, place your pizza on it, and return it to the oven. Bake for 8 to 10 minutes, keeping an eye on it to ensure it doesn't burn. This method is ideal for multiple slices and closely replicates the fresh-out-of-the-pizzeria experience.
Using a Stovetop:
For a quick and convenient option, use a skillet or cast-iron pan on the stovetop. Warm a non-stick skillet over medium heat. Place your pizza slice in the pan and heat for about two minutes to crisp up the crust. Add a few drops of water to the pan, away from the pizza, and cover with a lid. Let the steam melt the cheese for about one minute. This method ensures a crispy crust and evenly melted cheese.
Using an Air Fryer:
Set your air fryer to 350°F and cook for 2 to 4 minutes. Place your pizza slice flat and in the centre of the air fryer. Check for doneness after 2 minutes to prevent burning. This method is faster than the oven or stovetop and delivers a crispy crust and melted cheese.
Using a Microwave:
Although not ideal for crispy crusts, the microwave is a quick option when you're in a hurry. Place your pizza slice on a microwave-safe plate and cook on HIGH for 30 to 60 seconds, checking to ensure even heating. For better results, place a cup of water next to the plate in the microwave to prevent the crust from hardening.
Remember, the key to successfully reheating pizza is to achieve even heating, melting the cheese without burning the crust, and retaining the desired texture and flavour.
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Frequently asked questions
Mozzarella is a classic choice for pizza, but you can also use cheddar, provolone, goat cheese, and burrata cheese. For a softer cheese, try ricotta, feta, or Monterey Jack. Harder and more aged cheeses like Parmesan, Asiago, and Romano can become oily or grainy when melted on their own, but work well when blended with a melting cheese.
Avoid overloading your pizza with cheese and sauce. Too much sauce will make your pizza soggy, and too much cheese will slide off.
Low-moisture mozzarella is a popular choice for pizza in many restaurants and pizzerias. It is saltier and denser than fresh mozzarella, has a longer shelf life, and is less likely to make your pizza soggy. However, fresh mozzarella can add textural contrast to the chewier low-moisture mozzarella.
You should assemble your pizza just before it goes into the oven.
