Randy Chandler
Five-cheese pizza is a popular dish, with many recipes and variations available. The cheeses used in a five-cheese pizza can vary depending on the recipe and the chef's preference. Some common cheeses used in five-cheese pizzas include mozzarella, cheddar, parmesan, asiago, and Romano. Other cheeses that may be used include fontina, provolone, gouda, and fresh mozzarella. The combination of different cheeses in a five-cheese pizza creates a unique and flavorful taste experience.
| Characteristics | Values |
|---|---|
| Number of Cheeses | 5 |
| Cheese Type | Mozzarella, Cheddar, Parmesan, Asiago, Romano |
| Cheese Type | Mozzarella, Provolone, Fontina, Asiago, Parmesan |
| Cheese Type | Mozzarella, Sharp White Cheddar, Parmesan, Romano, Aged Gouda |
| Cheese Type | Parmesan, Romano, Cheddar, Reduced-Fat Provolone, Mozzarella |
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What You'll Learn
Mozzarella, provolone, fontina, asiago, and parmesan
Mozzarella is a popular cheese for pizza due to its stretchy, satisfying "cheese pull" texture. It is also available in fresh and low-moisture varieties. Provolone is a mild cheese that can add a creamy texture to the pizza. Fontina is another creamy cheese that can complement the other cheeses well. Asiago and parmesan are harder, saltier cheeses that can add a sharp flavour to the blend.
When making a five-cheese pizza, it is important to consider the proportions of each cheese to ensure a balanced flavour. One suggestion is to use 80% low-moisture mozzarella, 10% fontina, and 10% aged provolone. The addition of fresh mozzarella can also enhance the flavour and texture of the pizza. Grated parmesan can be sprinkled on top of the pizza after baking to add an extra layer of flavour.
Creating a five-cheese pizza allows for creativity and experimentation with different blends of cheeses. The combination of mozzarella, provolone, fontina, asiago, and parmesan can result in a delicious and indulgent pizza that is sure to satisfy any cheese lover.
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Mozzarella, cheddar, parmesan, asiago, and Romano
Mozzarella is a soft, creamy cheese that is a staple on most pizzas. It has a high moisture content, which makes it stretchy and perfect for melting. When baked, it turns golden and slightly crispy, adding a nice texture to the pizza. Cheddar cheese, another popular variety, is known for its sharp and tangy flavour. It adds a nice bite to the pizza and pairs well with the other cheeses. Parmesan, or Parmigiano Reggiano, is a hard, granular cheese that adds a nutty, savoury flavour to the pizza. It is often grated over the top, adding a nice, salty finish.
Asiago is a lesser-known cheese that packs a punch in terms of flavour. It is a semi-soft cow's milk cheese with a nutty, sweet, and slightly spicy taste. It adds depth and complexity to the pizza. Romano, the final cheese in this quintet, is a strong, salty cheese with a sharp, pungent flavour. It is made from sheep's or cow's milk and adds a nice tanginess to the overall blend.
Together, these five cheeses create a delicious and indulgent pizza that is sure to satisfy any cheese lover's cravings. The combination of creamy, sharp, nutty, and tangy flavours, along with the varying textures, makes for a well-rounded and mouthwatering pizza experience.
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Mozzarella, sharp white cheddar, garlic, and tomatoes
To make this pizza, you'll need to start by preparing the dough. You can use store-bought dough or make your own. If you're using a baking stone or steel, preheat your oven to the highest temperature (500 or 550°F/260 or 290°C) for at least 30 minutes, and place the stone or steel on the rack. If using a baking sheet, preheat to 500°F. While the oven is preheating, you can shred your mozzarella and sharp white cheddar cheese. You'll also want to prepare your tomatoes by crushing them by hand and seasoning them with salt.
Once the oven is preheated, it's time to assemble your pizza. Gently stretch your dough into a circle, leaving the outer inch higher than the rest. Transfer the dough to a floured pizza peel or baking sheet. If using a baking stone or steel, switch the oven to broil on high. Now, it's time to add your toppings. Start by spreading a thin layer of sauce over the pizza, followed by mozzarella, sharp white cheddar, garlic, and tomatoes. You can also add some Parmesan cheese, as suggested by some sources, to add a salty flavour.
Cover the crust edges with foil to prevent burning, and bake your pizza until the cheese is melted and the crust is golden. The baking time will depend on your oven and the desired doneness of your pizza. Once it's done, let it cool slightly, and then enjoy the delicious combination of mozzarella, sharp white cheddar, garlic, and tomatoes on your five-cheese pizza!
Additionally, you can sprinkle on some red pepper flakes for a spicy kick, or add some fresh herbs like basil or parsley to enhance the flavour and add some colour.
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Mozzarella, provolone, fontina, Romano, and parmesan
Mozzarella is a soft, white cheese with a high moisture content and a delicate, mild flavour. It is the most commonly used cheese on pizzas because of its ability to stretch and because it has a neutral flavour that pairs well with other ingredients. Provolone is an Italian cheese with a smoky flavour and a slightly firmer texture than mozzarella. It is often aged, which gives it a sharper taste.
Fontina is a semi-soft cow's milk cheese with a creamy texture and a mild, nutty flavour. It is an excellent melting cheese, which makes it perfect for pizzas. Romano is a hard, dry cheese with a strong, salty flavour. It is often used in small quantities as a flavour enhancer, as it can be quite overpowering on its own.
Parmesan is a hard, granular cheese with a rich, savoury flavour. It is often grated over the top of the pizza after baking to add a crunchy texture and a burst of flavour. When combined, these five cheeses create a complex and delicious flavour profile that is sure to satisfy any cheese lover.
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Mozzarella, provolone, fontina, gouda, and parmesan
Mozzarella is a popular choice of cheese for pizza, but some people find it a bit bland on its own. It is often used as a base cheese, with other cheeses added to enhance the flavour. One option is to add parmesan, which is often sprinkled on top of the pizza after baking. Another option is to combine mozzarella with provolone and parmesan, or provolone and pecorino. A blend of 80% low-moisture mozzarella, 10% fontina, and 10% aged provolone is recommended by cheese expert Mark Todd as a base for pizza, with the provolone adding flavour and the fontina adding creaminess. This blend can be adapted by substituting the provolone for gouda, and adding some fresh mozzarella.
When making a pizza with these five cheeses, it is important to consider the order in which the cheeses are added. The mozzarella should be shredded and used as the base layer, with the provolone and fontina shredded and added next. The gouda can be added in small chunks or shredded and mixed with the other cheeses. The parmesan should be freshly grated and sprinkled on top of the pizza after it comes out of the oven.
In addition to the types of cheese, the quantity used is also important. For a five-cheese pizza, equal amounts of each cheese may be used, or the proportions can be adjusted to highlight certain cheeses. For a more balanced approach, use equal parts of each cheese, or for a stronger flavour, increase the amount of parmesan or gouda.
There are many different types of mozzarella that can be used on a pizza, including buffalo milk mozzarella, low-moisture mozzarella, and full-fat mozzarella. Each type of mozzarella has a slightly different flavour and texture, so it is worth experimenting to find your favourite.
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Frequently asked questions
The five types of cheese on a five-cheese pizza can vary depending on the recipe and the brand. However, common types include mozzarella, provolone, fontina, parmesan, and asiago.
Other cheeses used in five-cheese pizzas include Romano, cheddar, gouda, and imitation mozzarella.
In addition to the five types of cheese, a five-cheese pizza typically includes ingredients such as pizza dough, olive oil, crushed red peppers, garlic, tomato sauce or paste, and various herbs and spices.
