Kamil Perry
When it comes to pizza, cheese is a key ingredient. While there are many types of cheese to choose from, mozzarella is a classic choice. The type of mozzarella used can vary depending on the style of pizza and personal preference. For true Neapolitan pizzas, freshly made mozzarella is essential, but for other popular styles like New York, Greek, and Chicago deep dish, low-moisture aged mozzarella is the preferred option. Low-moisture mozzarella is chosen by many pizzerias due to its longer shelf life, ease of shredding, and superior melting capabilities, creating those desirable, stretchy cheese pulls without making the crust soggy.
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What You'll Learn
Low-moisture cheese is better for specific pizza styles
For true Neapolitan-style pizzas, freshly made mozzarella is essential. This style of pizza is typically cooked in a wood-fired oven, and the high temperatures mean that the cheese's high moisture content won't cause any issues. In fact, the moisture is necessary to achieve the soft and creamy melted cheese that is characteristic of this pizza style.
However, for most other pizza styles, low-moisture mozzarella is the preferred choice. This includes popular styles such as New York, Chicago deep dish, Greek, bar pies, and New Haven apizza. Low-moisture mozzarella is made by allowing fresh mozzarella to further sour and then carefully drying it in a controlled environment. This process results in a longer shelf life, making it a more cost-effective option for pizzerias.
One of the main benefits of using low-moisture mozzarella is its superior melting properties. Fresh mozzarella tends to release water as it melts, which can make the pizza crust soggy. In contrast, low-moisture mozzarella stretches as it melts, resulting in a dry and intact pizza crust. Additionally, low-moisture mozzarella is easier to shred due to its firmer consistency.
When choosing low-moisture mozzarella, it's important to opt for a higher-quality product to avoid a rubbery texture. It should be fairly soft and white, rather than plastic-like. While pre-shredded low-moisture mozzarella is convenient, it may contain additives that can impact the taste and melting ability. Therefore, it is generally recommended to shred the cheese yourself from a block of fresh low-moisture mozzarella.
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Low-moisture cheese is cheaper and has a longer shelf life
Low-moisture cheese is a popular choice for pizza, especially for American-style pizzas like New York-style, Greek-style, bar pies, and Chicago deep-dish pies. One of the reasons for its popularity is its longer shelf life. Fresh mozzarella is best on the day it's made and tends to deteriorate quickly, developing off-flavours within a few days. On the other hand, low-moisture mozzarella can last for weeks under refrigeration, making it a more convenient and economical choice for pizza makers. This longer shelf life also means that low-moisture cheese is easier to transport and can be bought in bulk, contributing to its cost-effectiveness.
The process of making low-moisture cheese involves allowing fresh mozzarella to further sour and then carefully drying it in a controlled environment. This additional step gives the cheese a firmer texture, making it easier to shred and reducing the need for preparatory steps like drying or draining before using it on a pizza. The low moisture content also helps prevent a watery pizza, as the cheese is less likely to release water during melting, resulting in a crispier crust.
The longer shelf life of low-moisture cheese also makes it more accessible and widely available. It is often sold in blocks or slices, and its dry-packed nature means it does not require suspension in water during storage. This packaging convenience, combined with its longer shelf life, contributes to the overall affordability of low-moisture cheese.
While low-moisture cheese is generally cheaper, it's worth noting that the quality of the cheese still matters. Higher-quality low-moisture mozzarella will have a better taste and texture, with less of a "rubbery" or "bouncy" feel. Therefore, while low-moisture cheese is a more cost-effective option, it is important to consider the quality to ensure the best flavour and melting characteristics for your pizza.
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Low-moisture cheese is easy to shred
Low-moisture mozzarella is also available pre-shredded, which is very convenient, but this variety tends to contain additives and starches to prevent clumping in the packet, which can affect the flavour and melting ability of the cheese. It is also more expensive than buying a block of low-moisture mozzarella.
When choosing low-moisture cheese, it is best to opt for a higher-quality product, as lower-quality cheese can have a rubbery texture. It should be fairly soft and white, rather than plastic-like in texture and appearance.
For wood-fired, Neapolitan-style pizzas, fresh, high-moisture mozzarella is preferred, but for most other pizza styles, such as New York, Greek, Chicago deep dish, and bar pies, low-moisture mozzarella is the cheese of choice.
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Low-moisture cheese melts better
Low-moisture cheese is the cheese of choice for most pizza styles in the US, including the beloved New York style, crispy Greek style, bar pies, New Haven apizza, and even Chicago deep-dish pies.
Low-moisture cheese is easy to shred due to its firmer consistency. It is also less likely to make the pizza crust soggy as fresh mozzarella tends to exude water as it melts and becomes more soupy than melty. Low-moisture cheese, on the other hand, will stretch and remain dry enough for the pizza crust to remain intact.
The best low-moisture mozzarella should be dry enough to stretch without becoming soupy, but still soft and white, rather than having a plastic-like texture. It should also be adequately dried before use, or else you will be left with a cheese-watery pizza.
Low-moisture cheese is also more cost-effective than fresh cheese. Fresh mozzarella is best the day it is made and rapidly deteriorates, whereas low-moisture cheese can last for weeks under refrigeration, making it cheaper and easier to transport and buy in bulk.
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Fresh mozzarella requires preparation
Fresh mozzarella is a popular choice for pizza, but it requires some preparation. While it is a versatile cheese that can be used in dishes like pizza, pasta, and salads, its high moisture content can make it challenging to work with. To achieve the best results when using fresh mozzarella on pizza, it is important to follow certain steps in its preparation.
Firstly, the quality of the milk used is crucial. Fresh, least-processed milk is ideal, as it has protein structures that are better suited for cheesemaking. Non-homogenized milk is recommended, as homogenization can alter the protein structures and affect the cheesemaking process. The type of milk can also impact the flavour and texture of the mozzarella, with whole milk being a popular choice for pizza.
The process of making fresh mozzarella involves coagulating milk proteins into curds, which are then stretched and shaped. This can be done using rennet, an enzyme found in the stomach of young grazing animals, or with acids like lemon juice or vinegar. It is important to add these agents to the milk at the right temperature to ensure the curds form correctly. Once the curds are ready, they can be stretched and shaped into a ball. This step requires practice and experimentation to achieve the desired texture and consistency.
After stretching and shaping, the mozzarella can be set by placing it in ice water or room-temperature whey, with the latter being preferred for better flavour. The cheese can then be served immediately or stored in the fridge in whey or a salted brine for up to a week. Freezing is also an option, and the cheese can be grated directly from frozen.
While fresh mozzarella requires more preparation and has a shorter shelf life than low-moisture mozzarella, it is a popular choice for those seeking a more authentic and flavourful pizza experience. The preparation process allows chefs to control the quality and flavour of the cheese, ensuring a delicious and satisfying result.
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Frequently asked questions
Low-moisture cheese is better for pizza because it melts better and doesn't make the crust soggy. It also has a longer shelf life and is cheaper than high-moisture cheese.
Low-moisture cheese is suitable for most pizza styles, including New York-style, Greek-style, bar pies, New Haven apizza, and Chicago deep-dish pies.
Low-moisture mozzarella is the most commonly used low-moisture cheese for pizza. It is usually made from skimmed cow milk and is lower in fat than Italian mozzarella.
