Andy Montoya
Pizza and cheese are a timeless duo, with cheese being a pivotal ingredient in the culinary world. The perfect pizza cheese should melt and stretch well, enveloping the toppings in a creamy embrace. The interplay between meltability and stretchability not only makes the pizza more enjoyable but also achieves that iconic pizza pull. While there are many types of cheese that can be used on pizza, mozzarella is the most popular choice worldwide. It melts perfectly, has a pleasant, mild taste, and mixes well with other toppings. However, other varieties like cheddar, provolone, and gorgonzola can also be used to add flavour and texture to your pizza.
| Characteristics | Values |
|---|---|
| Cheese Type | Mozzarella, Provolone, Cheddar, Parmesan, Havarti, Fontiago, Gorgonzola, Raclette, Fontina, Muenster, Gouda |
| Melting Ability | Melts smoothly, forming a golden brown crust on top of the pizza while maintaining a creamy interior |
| Stretchiness | Offers moderate stretchiness, providing a satisfying cheese pull and a luxurious mouthfeel |
| Flavor Balance | Mild and buttery flavor profile, allowing the flavors of the toppings to shine through |
| Moisture Content | Moderate moisture content, ensuring a moist and delightful pizza experience |
| Source of Milk | Cow's milk, buffalo milk |
| Texture | Smooth and creamy texture that melts in the mouth, creating a luxurious mouthfeel |
Explore related products
What You'll Learn
Mozzarella is the most popular cheese for pizza
Pizza and cheese are a timeless duo, and choosing the right cheese for your pizza is crucial. The cheese you choose will significantly impact the overall flavour, texture, and mouthfeel of the pizza. While there are many types of cheese that can be used on a pizza, mozzarella is the most popular choice for pizzas around the world.
Mozzarella is a versatile cheese that can be used on a variety of pizza styles, from the classic Pizza Margherita with fresh basil and sweet tomato sauce to the iconic New York-style pizza. It is known for its mild, buttery flavour, which allows the flavours of the other toppings to shine through. Its smooth and creamy texture melts beautifully in the mouth, creating a luxurious, gooey layer of cheese over the pizza.
Mozzarella's meltability and stretchability are key factors in its popularity for pizza. Its ability to melt smoothly and form a golden brown crust while maintaining a creamy interior is essential for achieving the iconic pizza pull that many pizza lovers crave. The stretchiness of mozzarella provides a satisfying cheese pull and a delightful texture with every bite, enhancing the overall enjoyment of the pizza.
The contrast between fresh and low-moisture mozzarella is significant. Fresh mozzarella offers a creamy, rich flavour with higher moisture content, resulting in a softer texture. On the other hand, low-moisture mozzarella provides a denser texture, stronger flavours, and a saltier taste. It is also easier to melt and has a longer shelf life. For the best results, a combination of both types of mozzarella can be used to achieve the perfect balance of flavour and texture.
Totino's Pizza Rolls: Are They a Source of Iron?
You may want to see also
Cheddar is a great addition to any pizza
While mozzarella is the most popular choice of cheese for pizza, cheddar is a great addition to any pizza. It is commonly used on specialty pies like chicken bacon ranch, cheeseburger, and buffalo chicken pizzas. Cheddar is also a good option if you're looking for a sharper taste. Its strong flavour enhances the flavours of all that it touches, be it mild or spicy ingredients.
Cheddar is widely loved because of its sharp taste. If you're using cheddar on pizza, it is recommended to pair it with specific toppings. For instance, cheddar pairs well with ground beef sautéed with onions, or with chicken bacon ranch, or even with taco-type pizza toppings. You can also use cheddar in addition to mozzarella on pizza, or instead of mozzarella if you don't have any on hand.
However, it is important to note that cheddar does not melt as well as mozzarella. Mozzarella has a neutral-salty taste, so cheddar will have a greater impact on the overall flavour of the pizza. It is best to use a younger, softer cheddar as it is ideal if you're trying to use cheddar as the primary/only cheese on a pizza. Older cheddars are drier and don't melt as smoothly.
If you are set on using cheddar on your pizza, it is recommended to use a blend of mozzarella and cheddar. This will give you the nice melt that people often think of when they think of pizza, along with the nice cheddar zing.
White Cheese Pizza: Is It On Pizza Hut's Menu?
You may want to see also
Fresh vs low-moisture mozzarella
Mozzarella is the most popular cheese for pizza, with its near-perfect consistency and straightforward flavour. However, there are two types of mozzarella: fresh and low-moisture.
Fresh mozzarella is best for wood-fired, soggy-in-the-middle, true Neapolitan pizzas. It is made from fresh cheese curds made by adding rennet to lightly fermented cow or water buffalo milk. It is then allowed to rest and sour until the desired flavour is achieved. The curds are then placed in hot water until the firm protein structure loosens. This is followed by a slow, gentle kneading process. Fresh mozzarella is best the day it is made and has a rapid deterioration rate, developing off-flavours within the first few days. It is creamier and must be consumed within a couple of days of being made. It is also great for pizza if you want those melty pools of mozzarella. However, it requires prep work. If you put it straight on your pizza to cook, you will be left with puddles of cheese water that can weaken your crust and muddle the sauce. The solution is to dry or drain the fresh mozzarella for at least 15 minutes before using it on your pizza.
Low-moisture mozzarella is the cheese of choice for the vast majority of pizza styles, including New York style, Greek style, bar pies, New Haven apizza, and Chicago deep-dish pies. It is made by allowing fresh mozzarella to further sour and then carefully drying it in a controlled environment. It has a much longer shelf life than fresh mozzarella and can last for weeks under refrigeration. It is also cheaper, as it can be bought in bulk. It has stronger flavours and is easier to melt. It is also saltier and denser. It is great for that melty cheese-pull action and all-over coverage. However, it tends to have preservatives and additives. It is also not as rich as fresh mozzarella.
Therefore, the type of mozzarella you choose depends on the type of pizza you are making and your personal preference.
Cheesy Cauliflower Pizza: Carb Count Per Slice
You may want to see also
Explore related products
The best cheese for a New York-style pizza
New York-style pizza is one of the most popular styles of pizza. It features a thin, chewy crust and a large pie that can be folded in half for a mess-free meal. The crust is light and crispy on the outside but has a soft, chewy inside.
The sauce is another distinct feature of the New York-style pizza. It is tomato-based with a balanced sweetness and acidity and a hint of herbs and alliums. The sauce is made with a mix of butter, olive oil, whole tomatoes, dried oregano, and a couple of halved onions, slowly simmered on the stovetop.
Now, for the cheese. The best cheese for a New York-style pizza is dry, grated, full-fat mozzarella. This type of mozzarella is the same as the kind used in a meatball sub. It is grated and sprinkled on the pizza, melting on the surface to form a loose matrix that mingles with the sauce underneath and browns slightly in the oven. It is important to grate the cheese yourself, as pre-shredded cheese is coated with starch to prevent clumping, which can affect its melting properties.
A blend of mozzarella and provolone is also a popular choice for New York-style pizza, as it offers both stretch and flavor. Some people also add a bit of sharp cheddar for its assertive flavor. For a vegan option, dairy-free mozzarella made with ingredients like rice starch, cashews, and chickpeas can be used to create the same stretchy effect as regular mozzarella.
Vegetarian-Friendly? Mod Pizza's Cheese Options Explored
You may want to see also
Pre-shredded vs block cheese
When it comes to making pizza, there are two main options for cheese: pre-shredded or block cheese. Both have their advantages and disadvantages, and the choice ultimately depends on the pizza maker's preferences and requirements.
Pre-shredded cheese is convenient and ready to use. It saves time and effort as it comes already shredded, so there is no need for additional preparation. This can be especially useful for pizzerias or restaurants that want to streamline their operations and reduce labour costs. Pre-shredded cheese also has a longer shelf life due to the additives used to prevent clumping and moulding. However, these additives can affect the melting properties of the cheese, resulting in a less desirable texture. Additionally, the price of pre-shredded cheese is arbitrarily set by the manufacturer, and it may not always be cost-effective.
On the other hand, block cheese offers several benefits. Firstly, it is a whole food without additives or preservatives, making it a healthier option. The absence of additives allows the cheese to melt better and blend flavours more effectively. Block cheese also provides control over pricing, as it is typically sold by weight or through a 'cost-plus' contract tied to the Chicago Mercantile Exchange (CME) Block and Barrel Market. This can result in cost savings. Moreover, block cheese ensures freshness as it is shredded daily, whereas pre-shredded cheese may have been shredded weeks in advance.
While pre-shredded cheese offers convenience, block cheese provides freshness, customisation, and better melting properties. For pizza enthusiasts or businesses aiming for a high-quality product, block cheese is the preferred choice. However, for those short on time or seeking a more accessible option, pre-shredded cheese can still deliver a tasty pizza experience, especially when paired with the right ingredients.
When selecting cheese for pizza, it is essential to consider factors such as flavour, texture, and melting characteristics. Popular cheese options for pizza include mozzarella, cheddar, provolone, and parmesan, each contributing unique flavours and textures to the final dish. Ultimately, the decision between pre-shredded and block cheese depends on the specific needs and preferences of the pizza maker.
Calorific Content of a Cheesy Slice: Pizza Passion's Price
You may want to see also
Frequently asked questions
Mozzarella is the most popular choice for pizza as it melts well, has superior stretchability and a mild, creamy flavour that mixes well with other toppings. For a classic, dependable pizza, opt for low-moisture mozzarella as it's less likely to make your pizza soggy.
While mozzarella may be the most popular, other cheeses can also be used on pizza, including provolone, fontina, gouda, muenster, ricotta, parmesan and cheddar.
For a New York-style pizza, a blend of low-moisture, whole-milk mozzarella and provolone is best for achieving that iconic stretch and fuller flavour profile.
For a classic Neapolitan pizza, fresh mozzarella is the go-to option as it has a delicate flavour and beautiful melting characteristics that honour tradition.
