Kamil Perry
Pizza is a beloved food worldwide, and cheese is a key ingredient in this dish. The type of cheese used on a pizza can vary depending on personal preference, regional availability, and the desired flavour and texture. While some people opt for a single variety, others experiment with blends to achieve the perfect balance of stretch, flavour, and creaminess. The choice of cheese can make or break a pizza, so it's worth exploring the different options to find the ideal match for your taste buds and cooking methods.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, cheddar, fontina, smoked gouda, pepper jack, muenster, provolone, raclette, parmesan, asiago, manchego, pecorino romano |
| Mozzarella type | Low-moisture, whole-milk, fresh, buffalo, fior di latte |
| Preparation | Shredded, cubed, torn, sieved |
| Topping order | Cheese on first, then sauce; or shield cheese with other toppings |
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What You'll Learn
Mozzarella
When selecting mozzarella for your pizza, you will be faced with a variety of options, including low-moisture, high-moisture, fresh, pre-shredded, bocconcini, and ciliegine. Low-moisture mozzarella is often recommended for pizza as it helps to achieve the melty cheese-pull action without making the pizza soggy. It is generally sold as one big piece in a plastic package and is not suspended in water. This dry-packed type of mozzarella is great for grating and shredding. If you are using pre-shredded mozzarella, be aware that it often contains preservatives and additives such as cellulose to prevent clumping.
If you prefer to use fresh mozzarella, it is important to prepare it properly to avoid a soggy pizza. Fresh mozzarella is typically sold in plastic tubs, suspended in brine. Before using it on your pizza, drain or dry the mozzarella for at least 15 minutes to an hour to remove excess liquid. You can then tear it into smaller pieces or cut it into thick pieces and spread them across your pizza.
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Cheddar
If you are making a pizza with cheddar, it is recommended to preheat the oven to around 400-450°F and cook the pizza for 12-15 minutes, or until the cheese is beginning to colour.
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Provolone
A simple recipe for a provolone pizza is to top a pre-made pizza dough with olive oil, then sprinkle with grated parmesan cheese. The next step is to top with sliced provolone, then place tomatoes on top of the cheese. The pizza can then be seasoned with salt, pepper, and garlic powder, and sprinkled with fresh basil. It can be baked for 12-18 minutes, or until the crust is golden brown.
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Parmesan
There are several ways to use Parmesan on a pizza. Some people like to sprinkle it on top of the pizza, either before or after cooking, to add a browned, crispy texture. Others prefer to put it underneath the mozzarella, to add flavour without affecting the texture. It can also be used on the bottom of the pizza crust, to add crunch and flavour. This technique is recommended by award-winning author Joshua McFadden, who suggests scattering a thin layer of Parmigiano-Reggiano cheese in the bottom of a pan before pressing in the pizza dough.
Some people prefer not to use Parmesan on their pizzas at all. One reason for this is that heated Parmesan cheese can break down, making the pizza oily. However, this can be avoided by adding it after the pizza is cooked.
Ultimately, the choice of whether or not to include Parmesan on a pizza, and where to put it, is a matter of personal preference.
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Low-moisture mozzarella
Fresh mozzarella has a higher water content, which can make the pizza wet. In contrast, low-moisture mozzarella will not exude water as it melts, and will stretch without becoming soupy, helping the pizza crust remain intact. It also has a longer shelf life, making it cheaper and easier to transport and store. Low-moisture mozzarella can last for weeks under refrigeration, whereas fresh mozzarella is best the day it's made and rapidly deteriorates after that.
When shopping for low-moisture mozzarella, look for blocks or bags of cheese in the grocery store. If the packaging specifically mentions "low moisture", that's a good indicator. Another way to identify it is by checking if the cheese is floating in liquid; if it's not, it's likely to be low-moisture.
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Frequently asked questions
The best cheese for pizza is arguably mozzarella, specifically buffalo mozzarella, which is considered the "true" mozzarella by purists. However, mozzarella made with cow's milk, known as Fior di Latte, is also a good option. For a New York-style pizza, opt for low-moisture mozzarella.
Yes, you can use other cheeses on pizza, such as cheddar, fontina, smoked gouda, pepper jack, provolone, raclette, parmesan, asiago, manchego, pecorino romano, or a blend of several cheeses.
It is generally recommended to use block cheese that you shred yourself rather than pre-shredded cheese, as pre-shredded cheese contains fillers and anti-caking agents that can affect its melting ability and taste.
