Randy Chandler
When it comes to pizza, there's one cheese that's considered the best: mozzarella. But what makes it so perfect for pizza? Food scientists at the University of Auckland in New Zealand decided to find out. Using a high-resolution camera and specialised software, they measured the blistering and browning of various cheeses on pizza. They found that the elasticity, moisture, and oil content of mozzarella are just right to create the perfect pattern of blistering and browning. As the pizza cooks, the water trapped within the cheese boils and turns to steam, creating bubbles. The stretchiness of the cheese allows these bubbles to expand, and the oil leaks out to form a slick on top. This process is what gives pizza its characteristic brown and bubbly appearance.
| Characteristics | Values |
|---|---|
| Water | Boils and turns to steam |
| Protein | Traps water and steam |
| Fat | Traps water and steam |
| Oil | Leaks out of melting cheese |
| Elasticity | Affects bubble size |
| Moisture | Affects bubble size |
| Ideal cheese | High-moisture, low-fat, elastic |
| Best cheese | Mozzarella |
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What You'll Learn
Why mozzarella is the perfect pizza cheese
When it comes to pizza, there is one cheese to rule them all: mozzarella. This is because mozzarella hits the high-moisture, low-fat sweet spot that makes for a bendable, brownable pizza topping. Its unique elasticity and its water and oil content produce the perfect consistency—bubbly and stringy yet intact. It also browns nicely, creating a mottled, tasty top, without collecting pools of grease.
Mozzarella's meltability and stretch make it perfect for that gooey, stringy texture that everyone loves to bite into. It melts well, and its mild flavour allows the flavour of the toppings to come through without overpowering the richness of the other ingredients. Mozzarella is dried during the aging process, and when baked, it releases its moisture, stretches, and forms a luscious, creamy texture. This is an important factor in achieving the great cheese pull that diners crave.
There are three types of mozzarella, and each has its own specific properties. Fresh mozzarella is soft and creamy and is often used in classic presentations, such as pizza Margherita. It has a rich and milky taste. Low-moisture mozzarella, on the other hand, will provide a firmer texture and gooey perfection. It is often used for that American New York pizzeria cheese from corner to corner look and gets a brown top.
Mozzarella is the choice cheese for most pizzas. It is the ideal kind of cheese for pizza, and its mellow flavour, meltability, and stretchiness make it perfect.
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The science behind pizza cheese
Pizza is a beloved dish for many, and one of the key components of a good pizza is its cheese. But why do some cheeses work better than others? It all comes down to the science of how cheese behaves when heated.
When pizza is baked, the water molecules trapped within the cheese heat up and eventually boil. This water turns into steam, which gets trapped within the cheese, causing it to bubble. The elasticity of the cheese determines the size of these bubbles. More elastic cheeses, like mozzarella, form larger bubbles, while less elastic cheeses produce smaller ones.
The steam trapped within the bubbles also causes oil to leak out of the melting cheese, creating a layer of oil on top of the pizza. If the bubbles are large enough, they will break through the surface of the oil and be exposed directly to the oven's heat. This direct heat will then evaporate any remaining water in the cheese, causing it to brown and giving it that golden, crispy texture that is so desirable in pizza cheese.
However, if there is too much oil on the surface, even large bubbles may struggle to break through, resulting in a paler, less browned cheese. This is where the importance of the right moisture content and oil content come into play. Mozzarella, it turns out, strikes the perfect balance. It has enough moisture and elasticity to form large bubbles, but not so much oil that it prevents browning.
In conclusion, the science behind the perfect pizza cheese comes down to a combination of factors, including elasticity, moisture, and oil content. While other cheeses can be used, mozzarella has proven to be the ideal choice for achieving that classic, golden-brown, bubbly texture that we all know and love.
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How pizza cheese browns
Pizza cheese, ideally mozzarella, browns when it loses moisture. For the moisture to evaporate, blisters need to form, and where they lift the surface of the cheese, free oil can run off and expose the surface to raw heat. The water molecules in the cheese heat up and begin to boil, turning into steam. This steam is trapped inside the cheese and pushes against its surface, causing bubbling. The bubbling and steaming cause the oil to leak out of the melting cheese, settling on the surface. The cheese then starts to brown.
The browning of pizza cheese is dictated by a combination of the composition and the mechanical properties of the cheese itself, as well as every other component of the pizza. The type of cheese used is important, as some cheeses are better suited for browning than others. For example, mozzarella has a high-moisture, low-fat composition that makes it ideal for browning, while cheddar, Colby, and Edam have a relative lack of elasticity, which makes them less suitable.
To achieve the perfect level of browning, pizza makers may use a pizza stone, a thick cordierite stone that improves dough texture, or a pizza oven, which cooks pizzas at extreme temperatures. Alternatively, a home oven can be used with the "grill" setting turned on and the pizza placed close to the top. A gas torch can also be used to brown the cheese after the pizza has been removed from the oven.
Some tips for achieving better browning on pizza cheese include preheating the oven, using an aged, low-moisture, and low-fat or skim variety of mozzarella, and adding other cheeses such as Emmental, young Gouda, or Brick Cheese, which are more prone to browning.
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Why pizza cheese bubbles
The bubbling of pizza cheese is a result of the water molecules in the cheese heating up and turning into steam. As the steam is trapped inside the cheese, it is unable to evaporate into the surrounding air and instead pushes against the surface of the cheese, causing it to bubble. The amount of moisture in the cheese determines the size of the bubbles, with higher-moisture cheeses producing larger bubbles. The elasticity of the cheese also plays a role, as a less elastic cheese will result in smaller bubbles.
Mozzarella is often considered the perfect pizza cheese because it hits a sweet spot of high moisture and low fat, which allows it to become bendy and bubbly when melted. Its ability to brown in the oven is also a desirable quality. The browning of the cheese is dictated by a combination of the composition and mechanical properties of the cheese, as well as the other components of the pizza.
The bubbling effect is not limited to the cheese alone, as the pizza dough can also develop bubbles during the baking process. These bubbles in the crust are a result of the natural fermentation and temperature changes that occur during baking. Sugar and yeast in the dough ferment, trapping carbon dioxide and moisture, which then expands when heated, causing bubbles. While smaller bubbles are usually harmless, larger bubbles can cause toppings to slide off, affecting the presentation and stability of the pizza.
To prevent excessive bubbling in the crust, proper dough preparation and handling are crucial. This includes allowing the dough to rest and proof sufficiently, as under-proofed dough is more prone to developing bubbles. Additionally, bringing the dough to room temperature gradually and using techniques like docking (piercing the dough) can help control bubbling. However, it's important to note that while some bubbling in the crust is expected and even considered desirable, excessive bubbling can be undesirable and impact the overall dining experience. Bubbles in the crust can be a turn-off for customers.
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The best cheeses for pizza
When it comes to choosing the best cheese for pizza, there are several factors to consider, including meltability, stretchability, and flavour. The perfect melt coats the toppings in a creamy embrace, allowing the flavours to blend seamlessly. Meanwhile, the right stretchability offers a visually satisfying experience and a delightful texture with each bite.
Mozzarella is the most popular choice for pizza worldwide due to its mild flavour, meltability, and stretchability. It has a high moisture content, which creates a gooey layer on the pizza. Fresh mozzarella offers a creamy, rich flavour with more moisture, while low-moisture mozzarella provides a denser texture and a saltier taste, ideal for achieving a stretchy cheese layer. For a New York-style pizza, a blend of low-moisture mozzarella and provolone is common, as it provides both stretch and a fuller flavour profile.
Other cheeses that can be used on pizza include cheddar, fontina, muenster, gouda, and parmesan. These cheeses offer a sharper taste and can create a more complex flavour profile, especially when combined with mozzarella for creaminess. However, it is important to note that the meltability and stretchability of these cheeses may vary compared to mozzarella.
Additionally, the type of pizza dough and desired taste profile can influence the cheese selection. For a classic Neapolitan pizza, fresh mozzarella is often used, while a deep-dish pizza may call for a combination of cheeses to create a more robust flavour. Ultimately, the choice of cheese depends on personal preference and the desired characteristics of the final pizza.
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Frequently asked questions
Water boils out of pizza cheese. As the cheese heats up, the water trapped within it – between strands of protein and globules of fat – starts to boil and turns into steam.
The steam gathers together to make a growing bubble in the cheese. If the cheese is elastic, the bubble will stretch and grow large. If the cheese is less stretchy, the bubble will stay small.
As the steam consolidates into a bubble, oil leaks out of the melting cheese and settles on the pizza's surface.
Mozzarella is considered the perfect pizza cheese. It has the right amount of moisture, stretchiness, and oil content to create the desired browning pattern.
