Kamil Perry
Pizza is one of the most beloved and popular dishes in the world, and cheese is the star of the show. The most common cheese used on pizza is mozzarella, but there are several different types of cheese that can be used, from classic to unique. The type of mozzarella used in pizza-making can vary from low-moisture to fresh, whole milk to part-skim, and fior di latte to buffalo mozzarella. Other cheeses that can be used on pizza include cheddar, provolone, Parmesan, ricotta, fontina, gouda, and goat cheese. Each of these cheeses offers a unique flavour, texture, and melting property that can enhance the overall taste and experience of eating pizza.
| Characteristics | Values |
|---|---|
| Cheese Type | Mozzarella, Provolone, Parmigiano-Reggiano, Gorgonzola, Parmesan, Cheddar, Goat Cheese, Buffalo Mozzarella |
| Texture | Soft, creamy, crumbly, stretchy, melty, dry, hard, aged |
| Flavour | Mild, creamy, tangy, nutty, sharp, salty, sweet |
| Moisture Content | Low-moisture, fresh, high-moisture |
| Source | Cow's milk, goat's milk, buffalo milk |
| Colour | White, golden-brown |
| Use | Grated, cubed, sliced, shredded, baked, fresh |
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What You'll Learn
Mozzarella: the undisputed king of pizza cheese
Mozzarella is the most popular choice of cheese for pizzas. It is cherished for its near-perfect consistency and straightforward flavour. Its superior stretchability and browning properties are backed by science. The unique browning patterns on mozzarella come from the way it bubbles. As the bubbles grow, the oil sitting on top slides off and the exposed mozzarella starts to brown. It also has a creamy, tangy, yet mild flavour, which can be an advantage when there are other flavours from sauces and toppings.
Mozzarella is available in fresh and low-moisture variations, with each offering unique characteristics. Low-moisture mozzarella is denser, saltier, and has a longer shelf life than fresh mozzarella. It is also less likely to make the pizza soggy. However, fresh mozzarella has a softer texture and a richer, more milky flavour.
Mozzarella is also a great base cheese to be paired with other fancy cheeses to meet specific preferences. For example, Parmigiano-Reggiano can be grated atop any pizza recipe for added depth of flavour. Provolone, a semi-hard Italian cheese, is often used in conjunction with both Parmigiano-Reggiano and Mozzarella. Goat cheese is another option that does not melt like other types of cheese, offering a unique angle on classic pizza flavour.
Mozzarella's unique elasticity and its water and oil content produce the perfect consistency—bubbly and stringy yet intact—that we look for in pizza. It is the master of melt and is therefore crowned the king of pizza cheese.
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Fresh vs low-moisture mozzarella
Mozzarella is the most popular pizza topping, cherished for its near-perfect consistency and straightforward flavour. It has a tangy, creamy flavour and superior stretchability and browning properties. However, there are different kinds of mozzarella, from low-moisture to fresh, whole milk to part-skim.
Low-moisture mozzarella is the most common type of mozzarella used on pizzas in restaurants and pizzerias. It is saltier and denser than fresh mozzarella, with a longer shelf life. It has a low water content and does not release moisture when it melts, reducing the risk of a soggy pizza. It is also easier to melt and has a stronger flavour. It is commonly sold in blocks, resembling Monterey Jack or young white cheddar.
Fresh mozzarella, on the other hand, has a softer texture and a much higher water content. This extra water is released when the cheese is baked, which can cause a soggy pizza crust if not dried properly beforehand. It is best consumed within a few days of production and is ideal for Neapolitan-style pizzas, but it does not work as well on heated sandwiches or other heated foods. It is usually made in different-sized ball formats and is best served cold and fresh.
When choosing between fresh and low-moisture mozzarella for pizza, low-moisture is generally preferred due to its superior melting properties, reduced moisture, and longer shelf life. However, fresh mozzarella is a great option for those who prefer a softer, creamier texture and a milder flavour.
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Cheddar: a powerful, iconic classic
Cheddar is a powerful, iconic classic that can be used on pizza. It is a popular addition to many comfort foods, including pizza, and is known for its sharp flavours and strong presence. While mozzarella is the most well-known and popular pizza topping, cheddar is a great alternative or addition to a pizza recipe.
Cheddar is a versatile cheese that can be used as the primary cheese on a pizza or in combination with other cheeses such as mozzarella and provolone. Younger, softer cheddars are ideal if used as the only cheese on a pizza. When combined with other cheeses, it is best to add cheddar halfway through the cooking process due to its melting properties. It is also important to note that the quality of cheddar cheese matters, and higher-quality cheddar will yield better results.
Cheddar has a stronger flavour than mozzarella, so it is important to use it sparingly to avoid overpowering the other ingredients. It also tends to be greasier and breaks more easily than other cheeses. However, it pairs well with stronger flavours like red onions, peppers, and BBQ sauce.
Cheddar is a British variety of cheese and is not traditionally used on Italian pizzas. It also does not melt as well as mozzarella due to its higher fat content, and it does not have the same stretchability and browning properties. However, it can still be a delicious addition to pizza, especially when paired with ground beef sautéed with onions.
Overall, cheddar is a powerful and iconic cheese that can be a great addition to pizza, enhancing the flavours of the other ingredients. It is a classic comfort food ingredient that can add a unique twist to this beloved dish.
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Parmigiano-Reggiano: grate it on top for added depth
Parmigiano-Reggiano is a hard cheese produced from cow's milk in northern Italy, near the river Po. It has a strong flavour profile, with notes of roasted hazelnuts, browned butter, and a salty finish. Its texture is crumbly due to the formation of salt crystals in its body as it ages. Parmigiano-Reggiano is a great way to add depth to your pizza's flavour.
When using Parmigiano-Reggiano on a pizza, it is best to grate it. You can add it to the pizza before or after baking, or even do both! Grating the cheese will ensure it covers more surface area and adds flavour to every bite.
A simple yet flavourful combination is to pair Parmigiano-Reggiano with fresh tomatoes and basil. You could also try a rosemary and Parmigiano-Reggiano pizza. For this, you can scatter the grated Parmigiano-Reggiano with fresh rosemary and mozzarella, drizzle with olive oil, and broil for two minutes. Rotate the pizza, then continue cooking for another two minutes or until your desired level of doneness.
For a heartier meal, try a Parmigiano-Reggiano, Parma ham, and basil pizza. This combination of flavours is sure to impress.
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Provolone: a semi-hard Italian cheese
Mozzarella is the most popular cheese for pizza, but there are several other types of cheese that can be used to add variety and flavour. One such alternative is Provolone, a semi-hard Italian cheese.
Provolone is a versatile cheese that can be used on its own or in conjunction with other cheeses such as Parmigiano-Reggiano and Mozzarella. It has a mild flavour that translates well to all types of pizza styles. When young, Provolone has a sweet and mild flavour, but as it ages, its flavour sharpens and its texture becomes crumblier due to the formation of salt crystals in its body.
When making a pizza with Provolone, it is recommended to use a younger cheese for maximum stretchability and a milder flavour. If a sharper flavour is desired, an aged version of the cheese can be used. A popular combination is to blend Provolone with Mozzarella for a flavour boost.
One simple recipe for a Provolone pizza includes pre-made or homemade pizza dough, olive oil, grated Parmesan cheese, sliced Provolone, Roma tomatoes, basil, and seasonings such as salt, pepper, and garlic powder. The pizza is then baked until the crust is golden brown.
Provolone is a favourite among those who grew up with small, Italian family-owned pizzerias, and it is often preferred for its slight firmness and unique flavour. It is a great option for those who want to experiment with different cheeses on their pizzas or are looking for a change from the traditional Mozzarella.
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Frequently asked questions
There are several different types of cheese that can be used on pizza, including mozzarella, cheddar, provolone, parmesan, ricotta, and gouda.
Low-moisture mozzarella is the most common type of mozzarella used on pizza in restaurants and pizzerias. It has a longer shelf life, stronger flavour, and is easier to melt than fresh mozzarella.
Cheddar is a popular choice for pizza due to its sharp and bright flavour, as well as its ability to melt into a smooth and creamy consistency without losing its flavour.
Yes, but it is important to note that fresh mozzarella has a high water content, which can cause a soggy crust if not dried thoroughly before baking.
In addition to the more common types of pizza cheese, some unique options include goat cheese, burrata, and raclette.
