Patrick Oconnell
Pizza and cheese are a match made in heaven, but which type of cheese is best? The most popular choice for pizzas worldwide is mozzarella, a soft cheese that melts and stretches perfectly, has a creamy yet mild flavour, and is traditional. However, there are many other types of cheese that can be used on pizza, such as cheddar, provolone, and Parmesan. The type of cheese used can elevate a pizza from good to unforgettable, so it's worth experimenting with different cheeses and combinations to find your favourite.
| Characteristics | Values |
|---|---|
| Cheese most commonly used on pizzas | Mozzarella |
| Other popular options | Provolone, chedder, Parmesan, Fontina, Muenster, Havarti, Gorgonzola, Pecorino-Romano |
| Type of mozzarella | Low-moisture, whole-milk, part-skim, fresh |
| Advantage of low-moisture mozzarella | Longer shelf life, stronger flavour, easier melting, drier texture, more consistent melt, ideal for a golden, evenly cooked surface |
| Advantage of fresh mozzarella | Creamier, must be consumed within the first couple of days after being made |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese for pizzas. It is America's favourite pizza cheese and is loved for its ooey-gooey textural experience. The cheese is known for its meltability and stretchiness, making it perfect for a classic pie. It has a tangy, creamy, yet mild flavour that goes well with other toppings without being overly bold.
Mozzarella is available in different varieties, including low-moisture and fresh, whole milk and part-skim. Low-moisture mozzarella is the most popular variety used on pizzas in restaurants and pizzerias. It has a longer shelf life, stronger flavour, and is easier to melt than fresh mozzarella. It also has a lower water content, reducing the chances of a soggy pizza.
Fresh mozzarella, on the other hand, has a softer texture and a higher water content. This extra water can make the pizza dough soggy if not managed properly. When using fresh mozzarella, it is important to dry it thoroughly before baking the pizza.
Mozzarella is a traditional choice for pizza, and some would argue that a pizza isn't complete without it. Its mild flavour and excellent melting properties make it a versatile cheese that pairs well with other cheeses and toppings.
While mozzarella is the most popular choice, other cheeses can also be used on pizza, such as provolone, Cheddar, Parmesan, and Fontina. These cheeses can be blended with mozzarella to create unique flavour profiles and enhance the overall taste and texture of the pizza.
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Low-moisture mozzarella is best for meltability
When it comes to pizza, cheese is a key ingredient. While there are many types of cheese to choose from, low-moisture mozzarella stands out as the best option for achieving perfect meltability.
Low-moisture mozzarella is a popular choice for pizza cheese due to its superior melting properties. Its low water content and drier texture result in a more consistent melt, creating a golden, evenly cooked surface. This type of mozzarella is also denser and has a stronger flavour than its fresh counterpart, making it ideal for those who want a more robust taste. Furthermore, its longer shelf life makes it a convenient option for pizzerias and home cooks alike.
The moisture content in cheese plays a crucial role in how it cooks on a pizza. High-moisture cheeses, such as fresh mozzarella, release more water during baking, which can lead to a soggy crust if not properly managed. On the other hand, low-moisture cheeses provide better control over the final texture of the pizza, ensuring a crispier and less soggy outcome.
To enhance the meltability of low-moisture mozzarella, it is recommended to shred the cheese yourself instead of using pre-shredded options. Pre-shredded cheese is often coated with additives and preservatives, which can impact its melting ability and texture. By shredding the cheese yourself, you can avoid these unwanted ingredients and achieve a smoother, more even melt.
When using low-moisture mozzarella, it is also important to consider the type of milk used. While both whole milk and part-skim options are available, whole milk mozzarella has a higher fat content, resulting in slightly better melting and browning characteristics. However, part-skim low-moisture mozzarella can still be a good choice, especially if you are looking for a lighter option without sacrificing too much flavour or meltability.
In conclusion, low-moisture mozzarella is the ideal choice for pizza due to its exceptional meltability, longer shelf life, and flavour. By understanding the role of moisture content in cheese and opting for block cheese over pre-shredded options, you can create pizzas with the perfect balance of texture and taste, taking your pie to the next level.
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Cheddar, provolone, and parmesan are great additions
Mozzarella is the most popular choice for pizzas worldwide due to its excellent melting properties, mild flavour, and stretchiness. However, cheddar, provolone, and parmesan are great additions to pizzas, too.
Cheddar is a popular choice for Mac and Cheese Pizza, adding a rich flavour and smooth texture. It is also a good substitute for mozzarella if you run out or want to mix things up. It melts well, especially when young, and can be combined with mozzarella and other cheeses.
Provolone is a semi-hard Italian cheese with a strong flavour and stretchy texture. It is a good melting cheese and can be used in conjunction with mozzarella and Parmigiano-Reggiano. It adds a nice stretch to your pizza and is a great addition to elevate your pizza experience.
Parmigiano-Reggiano, or Parmesan, is a hard cheese with a strong flavour and fragrant aroma. It is produced from cow's milk in northern Italy and has a savoury umami taste that adds depth to pizzas. It can be added to pizzas in small amounts as a garnish, either melted or freshly grated. While it doesn't melt as well as softer cheeses, a small amount can boost the umami flavour of your pizza.
Experimenting with different cheeses and combinations can help you find the perfect balance of flavours and textures for your pizza. You can mix cheeses with different meltability and flavour profiles to create a unique and memorable pizza experience.
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Fresh mozzarella is softer, but can make pizza soggy
Mozzarella is the most popular cheese for pizzas, renowned for its meltability and stretchiness. However, not all mozzarellas are the same. Fresh mozzarella is softer than low-moisture mozzarella because it has not undergone the same drying process as the latter. This means it has a higher water content, which can make pizza dough soggy if not managed correctly.
When using fresh mozzarella on a pizza, it is important to remove as much moisture as possible before baking. This can be done by patting the cheese dry and then letting it air-dry on paper towels for 10 to 20 minutes. The more moisture that can be removed, the less likely the pizza is to become soggy.
Low-moisture mozzarella, on the other hand, has a drier texture and is less likely to make a pizza soggy. It is also denser and has a longer shelf life. This type of mozzarella is what is typically used in restaurants and pizzerias. It melts evenly and has a saltier taste than fresh mozzarella.
While fresh mozzarella can make a pizza soggy if not prepared correctly, it does have a creamier texture and a milder flavour. It is also the cheese of choice for more traditional or authentic pizzas, where it is used in smaller quantities and paired with basil leaves.
Ultimately, both types of mozzarella have their advantages and disadvantages when it comes to pizza-making. Fresh mozzarella can provide a more authentic, traditional experience, but it requires more preparation to ensure the pizza doesn't become soggy. Low-moisture mozzarella is more convenient and widely available, but it may not offer the same level of flavour or stretchiness as fresh mozzarella.
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Other cheeses like gorgonzola, havarti, and muenster work too
Mozzarella is the most popular choice for pizzas, known for its meltability and stretchiness. However, other cheeses can also be used to add flavour and texture to pizzas.
Gorgonzola, for example, is a full-bodied, intricate, creamy, and aromatic cheese that can add a unique savoury palate to your pizza. It is a great option for those who want to experiment with a more complex flavour profile. Havarti, originally from Denmark, is another excellent choice for pizza due to its ease of use, clear flavours, and similarity to cheddar. It is a popular cheese that can add a delightful twist to your pizza.
Muenster is another cheese that works well on pizza. When combined with shredded mozzarella, it creates a stretchy and tasty combination. Muenster melts quickly and can add a nice stretch to your pizza. Additionally, it is a good option for those who want a milder flavour.
Other cheeses that can be used on pizzas include provolone, parmesan, fontina, gouda, jack, and raclette. These cheeses offer different flavour profiles and melting properties, allowing you to create unique and delicious pizza combinations.
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Frequently asked questions
Mozzarella is the most common cheese used on pizzas. It is popular because of its excellent melting properties, mild flavour, and stretchiness.
Low-moisture mozzarella is the best option for pizza as it has a longer shelf life, stronger flavour, and is easier to melt than fresh mozzarella. It also has a lower water content, reducing the risk of a soggy pizza.
Yes, other popular options include provolone, cheddar, Parmesan, fontina, and muenster.
To avoid a soggy pizza, be sure to dry the fresh mozzarella thoroughly by patting it dry and then leaving it to air dry on paper towels for 10-20 minutes before baking the pizza.
