Patrick Oconnell
When it comes to pizza, cheese is a pivotal topic. The perfect pizza cheese should melt and stretch well, enveloping toppings in a creamy embrace. While there are many types of cheese that can be used on pizza, mozzarella is the most popular variety. This is because it is super meltable and stretchable, has a mild flavor that mixes well with other toppings, and browns well. However, there are several other types of cheese that can be used on pizza, including provolone, cheddar, fontina, gouda, and ricotta.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Provolone, Cheddar, Fontina, Smoked Gouda, Pepper Jack, Muenster, Raclette, Parmesan, Asiago, Goat Cheese, Monterey Jack, Gouda, Ricotta |
| Cheese texture | Soft, creamy, stretchy, mild, sharp, salty, dense, dry, fluffy, nutty, tangy, earthy, sweet |
| Cheese moisture | Low-moisture mozzarella is best to avoid a soggy pizza |
| Cheese melt | Mozzarella, Provolone, Monterey Jack, Muenster, Raclette, Smoked Gouda, Fontina, Cheddar |
| Cheese stretch | Mozzarella, Provolone, Raclette, Fontina |
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What You'll Learn
Mozzarella
Fresh mozzarella, on the other hand, has a softer texture and a much higher water content. This extra water is released in the oven, which can cause a soggy crust if you're not careful. When using fresh mozzarella for pizza, it is important to dry it thoroughly before use.
When shopping for low-moisture mozzarella, look for blocks that resemble Monterey Jack or young white cheddar. They are usually sold in the deli section of grocery stores. Fresh mozzarella, on the other hand, comes in soft and white balls packed in whey.
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Provolone
When using provolone on pizza, it is important to consider the type of provolone and the desired outcome. Provolone is available in both aged and younger varieties. Younger provolone has maximum stretchability and a milder flavour, making it ideal for melting and combining with other cheeses. On the other hand, aged provolone has a sharper flavour and is better suited for adding a distinct taste to the pizza.
The versatility of provolone extends beyond its ability to blend with other cheeses. It can also be used as the primary cheese on a pizza. For instance, Pizza with Onion and Provolone is a recipe that showcases the pairing of sharp provolone with charred onions. The sweetness of the onions complements the sharpness of the provolone, resulting in a unique and flavourful pizza.
In conclusion, provolone is an excellent choice for pizza due to its melting properties, stretchability, and distinct flavour. It can be used on its own or in combination with other cheeses, making it a versatile ingredient that adds a signature pizzeria taste to any pizza creation.
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Parmesan
You can add Parmesan to your pizza in a few different ways. Some people like to add it before baking, either under or over the mozzarella, while others prefer to sprinkle it on top of their pizza after it comes out of the oven. Ultimately, there is no correct way to add Parmesan to your pizza, and you should figure out what you like best.
If you want to make a creamy, garlicky pizza, you can try making a homemade Parmesan garlic pizza sauce. To make this sauce, you will need to create a roux with butter and flour, and then add milk and garlic. You can also add basil to your pizza after cooking for a pop of freshness.
In addition to using Parmesan as a topping, you can also use it in your pizza dough. For example, you can make a sourdough discard pizza crust or a whole wheat sourdough crust.
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Cheddar
Some pizza recipes call for a blend of mozzarella and cheddar, or mozzarella, provolone, and white cheddar. One source recommends a blend of 75% mozzarella, 10% cheddar, and 15-20% provolone.
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Low-moisture mozzarella
To achieve the classic New York-style pizza, low-moisture mozzarella is the preferred choice. Its lower moisture content prevents the pizza from becoming wet, and it also develops a brown top when cooked. This type of mozzarella can usually be found in grocery stores, either prepackaged or at the deli counter.
When selecting cheese for pizza, it is important to consider the desired level of stretchability and flavour. While low-moisture mozzarella offers good stretch, other cheeses like provolone, fontina, Muenster, and Gouda can be added for extra flavour. Blending mozzarella with other cheeses like Parmesan, cheddar, or provolone can enhance the overall taste and texture of the pizza.
Additionally, the amount of cheese used on a pizza should be carefully considered. Overloading the pizza with too much cheese can cause it to slide off. Therefore, it is crucial to use the right amount of cheese to ensure a balanced and enjoyable pizza experience.
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Frequently asked questions
Mozzarella is the most popular cheese for pizza, but other popular options include provolone, cheddar, gouda, muenster, parmesan, and pecorino romano.
Fresh mozzarella is creamier and has a shorter shelf life, while low-moisture mozzarella has a longer shelf life and stronger flavors. Low-moisture mozzarella is also easier to melt and is better for grating.
Analogue pizza cheese is a pasteurized and processed cheese-like product that is quicker and cheaper to produce than real cheese. It is designed to melt well and remain chewy.
A good substitute for mozzarella on pizza is a blend of provolone and parmesan.
