Cheese Choices For A Sticky Finger Pizza Perfection

There are many types of cheese that can be used on a pizza, and the best choice depends on the desired flavour and texture. Mozzarella is a popular choice due to its meltability and stretchability, resulting in the classic gooey, stringy texture associated with pizza. However, other cheeses such as cheddar, fontina, Gouda, Jack, Muenster, provolone, and Swiss raclette can also melt well and provide different flavours.

To prevent the cheese from sliding off the pizza, it is important to consider the moisture levels of the sauce, cheese, and toppings. A watery sauce or high-moisture cheese can make the pizza too wet, causing the cheese to slip. Cooking the sauce longer to reduce and thicken it, or adding thickening agents like cornstarch or xanthan gum, can help. Additionally, ensuring that some of the cheese is in direct contact with the dough near the edges of the pizza can anchor it in place.

For a unique twist, some people add a layer of cheese to the bottom of the pizza, between the crust and the pan. This creates a crispy, cheesy edge and adds flavour and texture. Parmesan is a good choice for this technique due to its low moisture content, which promotes crispiness.

Mozzarella is the most popular pizza cheese

Mozzarella is America's favourite pizza cheese, and it's all because of pizza. Its delicate, milky flavour, smooth, elastic texture, and fabulous meltability make it the ideal cheese for pizza. While it may be a bit bland on its own, it lets the other ingredients' flavours shine through. This is why it is often blended with other cheeses for a deeper cheese experience.

Mozzarella is not the only cheese used on pizza, however. Many pizza chefs like to blend mozzarella with other cheeses, such as provolone, cheddar, or gouda, for added depth of flavour. These blends create a unique and flavorful pizza topping that is perfect for cheese lovers.

When choosing the best cheese for pizza, it is important to consider the desired meltability, stretchability, and flavour. While mozzarella may be the most popular choice, there are many other cheeses that can be used to create a delicious and indulgent pizza topping.

Other cheeses that work well on pizza

While mozzarella is the most popular choice for pizza, there are many other cheeses that can be used to add flavour and texture to your pizza. Here are some alternatives:

Cheddar

Cheddar is a versatile option that can be paired with a variety of pizza toppings, especially meats and vegetables. It has a bold, sharp flavour that adds depth and complexity to the pizza. Cheddar also has excellent melting properties, forming a smooth and creamy layer of cheese. While it may not be as stretchy as mozzarella, it still offers a delightful melt that coats the toppings evenly.

Provolone

Provolone is a semi-hard Italian cheese that is closely related to mozzarella. It has a smooth and creamy flavour with a hint of tanginess. It melts smoothly, creating a velvety layer of cheese with a golden brown hue. Provolone is also versatile and can be used as a garnish or the only cheese on a pizza.

Parmesan

Parmesan, or Parmigiano-Reggiano, is a hard cheese made from cow's milk. It has a strong profile of flavour and a fragrant aroma, with tones of roasted hazelnuts, browned butter, and salt. When grated atop a pizza, it introduces a delightful crunch and a burst of flavour. While it does not melt like other cheeses, Parmesan browns beautifully, offering a crispy and savoury topping.

Havarti

Havarti is a popular Danish cheese that is similar to cheddar. It has a rich, smooth texture and clear flavours, making it a great addition to pizza recipes. Castello Aged Havarti, in particular, offers unique nuances to your pizza.

Gorgonzola

Gorgonzola is a full-bodied, intricate, creamy, and aromatic cheese made from cow's milk in northern Italy. It has mild tones of hazelnuts, and its flavours strengthen as it ages. Gorgonzola melts easily and spreads evenly, making it a great addition to any pizza recipe.

Goat Cheese

Goat cheese, or Chevré, is a tangy and elegant alternative to traditional pizza cheese. It has a creamy texture and pairs well with milder vegetables and aromatic herbs. Goat cheese does not melt like other cheeses but provides a luxurious creaminess to the pizza.

How to get cheese to stick to pizza

There are several factors that can cause the cheese on a pizza to slip off, but there are also several solutions to this problem.

Causes of Cheese Slip:

• Too much sauce on the pizza can create a \"sea of sauce\" for the cheese to float on, making it more likely to slide off in larger clumps.
• The type of cheese used can also play a role, with shredded cheese being more prone to slipping due to its greater integrity and thickness.
• Thickened sauce can contribute to cheese slip, especially if a gum material or unheated onion/garlic is added, causing a slimy, jelly-like texture.
• Too much oil on the dough skin can create a \"slip layer\" under the sauce, causing both the cheese and sauce to come off with each bite.

Solutions to Prevent Cheese Slip:

• Reduce the amount of sauce used on the pizza. This will help the cheese stick to the crust better and reduce the chances of it sliding off.
• Use diced or torn cheese instead of shredded. This creates a more uniform application and allows the cheese to commingle with the sauce, making it easier to bite through without slippage.
• Avoid using thickeners in your sauce, such as gum materials, unheated onion, or garlic, as these can create a slimy texture that increases cheese slip. Instead, try increasing the tomato-solids content to thicken the sauce without turning it into tomato jelly.
• Only use a small amount of oil on the dough skin. This will create a shine on the dough surface without creating a "slip layer" that can cause the cheese and sauce to slide off.
• Consider blending your mozzarella with a little white cheddar to create a softer, creamier texture that is less likely to toughen when melted.
• Make sure to properly store and rotate your cheese to maintain the ideal "bite" or texture, as tougher cheese can increase the likelihood of cheese slip.
• Mix part of the cheese into the sauce. This adds moisture to the cheese and helps to dry the sauce, creating a more homogeneous mixture that sticks better to the crust.
• Add toppings that are partly submerged under the cheese and through the sauce. This provides mechanical support and interrupts the layers, creating gaps and anchors that help prevent sliding.
• Use a drier crust with a lower ratio of water to flour (e.g., a 3:1 ratio instead of 1:1). This will provide a drier surface for the cheese to stick to and reduce the chances of sliding.
• Sprinkle drops of water on top of a frozen pizza to ensure that the entire pizza is moist. This will help prevent the cheese from drying out and create a more uniform moisture level throughout the pizza.
• Bake the crust first before adding the sauce and toppings. This creates a crisp, non-bendy base that helps to bond the toppings to the pizza and prevents sliding.

By following these tips, you can minimize the chances of cheese slip and enjoy your pizza without the mess!

Cheese on the bottom of the pizza

While it is less common to put cheese on the bottom of a pizza, doing so can add a delightful crunch to your pizza. In his book, Grains for Every Season, award-winning author Joshua McFadden recommends sprinkling a thin layer of Parmigiano-Reggiano cheese in the bottom of a half-sheet pan before pressing in the pizza dough.

How to Make a Pizza with Cheese on the Bottom

First, choose your cheese. Parmesan is a good choice due to its low moisture level, which will help it crisp up nicely. Other hard cheeses like Romano or Asiago could also work.

Next, oil your pan and sprinkle the cheese on the bottom. You'll want to use enough oil to coat the entire bottom surface of the pan so that the cheese sticks.

Then, shape your pizza dough to size. This step is best done on parchment paper. Rather than placing the dough in the pan and then gently pushing it to the edges, you'll need to lay the shaped crust over the cheese. You may need to tug at it a bit to position it, but do any significant stretching and pushing before you add it to the pan.

After that, bake the pizza according to your recipe's instructions. For the best results, bake on a rack near the bottom of the oven to help crisp up the cheese on the bottom of the crust.

Finally, remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Enjoy!

Tips for Success

• This technique works especially well for thicker-crust pizzas, adding flavor and texture to the bottom of the crust.
• Be careful not to make the layer of cheese too thick, as this can result in an unpleasant leathery layer on the crust.
• If using a high-moisture cheese like fresh mozzarella or burrata, place the pieces far enough apart so that they don't melt and pool together, as large chunks of cheese tend to slip off.
• Chopping your toppings into smaller pieces can also help prevent the cheese from slipping.

Thick vs thin crust

The original pizza, cooked in a wood-fired brick oven, hails from Rome, specifically Pompeii. However, the debate between thick and thin crusts remains a hot topic. Thick crust pizza is considered the most traditional form, where the dough is more akin to a bread that forms the bottom and side layers. This style can accommodate a generous amount of toppings and is ideal for those who want a hearty meal. However, due to its thickness, it requires a longer cooking time to ensure even cooking. On the other hand, thin-crust pizza, synonymous with New York-style pizza, is characterised by its delicate dough and crispy, crunchy texture. Thin crusts are typically fired off quickly but usually limited to one or two toppings.

The preference between thick and thin crusts ultimately boils down to individual taste and appetite. Thick crust enthusiasts appreciate the ability to load up on toppings and enjoy a more filling meal. It's like eating a casserole or a pie, and some might argue that it's the perfect choice for those who love their food loaded with extras. On the other hand, thin-crust aficionados favour the crispiness and the ability to savour the flavour of each topping without feeling too overwhelmed. Thin crusts are also a faster option for those who want their pizza fix without the wait.

When it comes to preparation, thick crust pizzas require a different approach to achieve their signature thickness. The dough is set at a thicker depth, especially at the outer edges, contributing to a longer cooking time. Additionally, thick crust recipes call for specific ratios of flour to water, increasing the dough's viscosity. Thin crust pizzas, on the other hand, are crafted by rolling the dough into a thin sheet, resulting in a faster cooking time.

While the origins of thick crust pizza are unclear, Chicago is generally accepted as the birthplace of this style. In contrast, thin crust pizza originated in Italy, specifically Sicily, where it is known for its extreme thinness. Italy also shapes its pizzas into rectangles, showcasing their creativity and unique take on this beloved dish.

Ultimately, the debate between thick and thin crusts is a matter of personal preference, cultural influence, and culinary creativity. Both styles have their devoted followers, and offering a choice between the two is a smart strategy for any pizzeria, ensuring they cater to a wider range of customers.

Frequently asked questions