Frederic Melton
Pizza is a beloved dish around the world, and one of the most important ingredients is the cheese. The type of cheese used can significantly impact the taste, texture, and overall quality of the pizza. While some people prefer the classic mozzarella, others experiment with different varieties like cheddar, provolone, or parmesan, each offering unique flavours and melting abilities. The moisture content of the cheese also plays a crucial role in determining the pizza's final outcome, with low-moisture cheeses being a popular choice to avoid a soggy pizza base. Ultimately, the best cheese for pizza comes down to individual preference, and many opt for a blend of cheeses to create a more complex and flavourful pizza experience.
| Characteristics | Values |
|---|---|
| Cheese Combinations | Mozzarella and Parmesan, Mozzarella and Cheddar, Mozzarella and Provolone, Mozzarella and Raclette, Mozzarella and Parmigiano-Reggiano, Mozzarella and Manchego, Mozzarella and Pecorino Romano |
| Cheese Types | Mozzarella, Parmesan, Cheddar, Provolone, Raclette, Parmigiano-Reggiano, Manchego, Pecorino Romano, Wisconsin Brick Cheese, Velveeta, Processed American Cheese, Ricotta |
| Cheese Characteristics | Melts well, Stretches well, Mild flavor, Saltier, Denser, High water content, Soft, Creamy, Salty, Young, Aged |
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What You'll Learn
Mozzarella is the classic pizza cheese
Low-moisture mozzarella is the type used in many restaurants and pizzerias. It is saltier and denser than fresh mozzarella and has a longer shelf life. It has a low water content and releases little to no moisture when it melts, reducing the risk of a soggy pizza. It is also available as whole milk or part-skim, with whole milk having a higher fat content, melting and browning better.
Mozzarella is often paired with other cheeses to enhance the flavour. Parmesan is a popular choice, adding a salty kick and a boost of umami. Provolone is another option, providing a semi-hard cheese with milder or sharper flavours depending on whether you choose a younger or aged variety. Cheddar is a great addition to a blend of multiple cheeses, but it may not be the best choice as the only cheese due to its fats and solids separating in high temperatures.
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Fresh vs low-moisture mozzarella
Mozzarella is America's favourite pizza cheese, but there are two main categories to choose from: fresh mozzarella and low-moisture mozzarella.
Fresh mozzarella is a soft, bright white cheese, usually made in different-sized ball formats. It has a high moisture content and should be consumed within 7 days of production. When heated, the water evaporates and may settle as a "soupy" or "puddle" presence on the pizza. It is best used on Neapolitan-style pizzas and is typically eaten cold and fresh. It is commonly made from cow's milk in the US, but fresh buffalo milk mozzarella is also available from countries like Colombia. It is best to shred the block of mozzarella yourself, as pre-shredded cheese contains additives and does not melt as well.
Low-moisture mozzarella, also known as "low-moisture part-skim", is made by souring fresh mozzarella and then carefully drying it out. It has a longer shelf life and a saltier flavour. The lower moisture content means it browns and stretches better when heated, making it a popular choice for pizza. It is also the cheese to use if you want to achieve that classic New York pizzeria look. It is available in most grocery stores, with brands like Galbani, Polly-O, and Boar's Head offering low-moisture mozzarella.
Ultimately, the choice between fresh and low-moisture mozzarella depends on the desired outcome. If you want a pizza with a classic, gooey, stretchy cheese pull, then low-moisture mozzarella is the better option. However, if you prefer a softer, milder-flavoured cheese, then fresh mozzarella is the way to go, although it may not melt as well and is best suited for fresh or cold pizzas.
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Parmesan and provolone for added flavour
Parmesan and provolone are great additions to a pizza with multiple types of cheese. Parmesan, a hard cheese, can be grated over the pizza before or after baking, adding a boost of umami and a salty kick to the flavour profile. It is best to use younger provolone for maximum stretchability and a milder flavour, and aged provolone for a sharper flavour. Provolone is a semi-hard cheese that is sold in both aged and younger varieties. It melts nicely and stretches very well, giving you the familiar thin and elastic stripes of cheese that remain dangling.
Mozzarella is the most popular cheese for pizza, but it can be a bit plain on its own. It is super meltable and stretchable, and it browns well without burning. However, it has a high water content, which can make the pizza soggy. To avoid this, you can use low-moisture mozzarella, which is saltier and denser than fresh mozzarella and has a longer shelf life. It is also best to shred the mozzarella yourself, as pre-shredded cheese contains additives that affect its meltability.
For a blend of multiple cheeses, mild or medium cheddar is a great addition, as it melts very well and browns nicely, creating a crispy edge on a pan pizza. However, it is not the best choice for the only cheese on a pizza, as its fats and solids can separate when exposed to high temperatures. Other cheeses that work well on pizza include ricotta and raclette.
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Cheddar for a blend of multiple cheeses
While mozzarella is the most popular choice of cheese for pizza, there are many other options to choose from. One option is to blend multiple cheeses together. Cheddar is a great choice for a blend of multiple cheeses. Its creamy, soft texture melts very well, making it a great option for pizza blends. It also browns nicely and makes a great crispy edge on a pan pizza. However, it is important to note that cheddar might not be the best choice as the only cheese on a pizza. Its fats and solids can separate when exposed to the high temperatures required when baking a pizza. Therefore, it is recommended to blend it with other cheeses to create a pie with extra depth of flavor.
When selecting cheddar cheese for a pizza blend, it is best to choose a "mild" or "medium" variety. Aged cheeses, such as sharp cheddar, do not melt as well as younger ones due to their higher fat content. A great blend to try is mild white cheddar, Manchego, and Pecorino Romano. The cheddar provides the desired stretchiness, Manchego adds a rich flavour, and Romano brings the desired saltiness.
Mozzarella is a classic choice for pizza, and for good reason. It is super meltable and stretchable, and its flavour is creamy yet mild. However, it is important to note that there are different types of mozzarella to choose from. Fresh mozzarella has a higher water content, which can lead to a soggy crust if not dried thoroughly before baking. Low-moisture mozzarella, on the other hand, is saltier and denser, with a longer shelf life. It has a low water content and releases minimal moisture when it melts, resulting in a less soggy pizza.
In addition to cheddar and mozzarella, there are several other cheeses that can be blended together to create unique and delicious pizza toppings. Provolone, a semi-hard cheese, melts nicely and stretches well. Younger provolone has maximum stretchability and a milder flavour, while aged provolone offers a sharper flavour. Blending either variety with mozzarella can create a flavourful boost. Parmesan is another cheese that pairs well with mozzarella, adding a boost of umami and a salty kick. Finally, ricotta, a fresh and mild cheese with a high water content, pairs well with mozzarella, adding both creaminess and meltability to the pizza topping.
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Ricotta for a white pizza
Ricotta is a key ingredient in white pizza, a pizza variety that forgoes the traditional red tomato sauce for a base of olive oil, garlic, salt, and pepper. Ricotta is a creamy whey-style Italian cheese commonly used in savoury dishes like baked mostaccioli and sweet dishes like ricotta cake and cannoli filling.
For a 15-inch white pizza, you'll need 1 1/2 cups of ricotta and 8 ounces of shredded mozzarella. To prepare the pizza, preheat your oven to 450-500˚F and lightly sprinkle a 12-15” pizza stone or pan with cornmeal or semolina flour. Stretch the pizza dough into a circle of the same size and place it on the prepared stone or pan.
To assemble the pizza, spread an herb and garlic-infused olive oil on the crust, then dollop the ricotta evenly over the crust and gently spread it out. Next, sprinkle on the mozzarella and other cheeses like parmesan, pecorino romano, or provolone. For a spicy kick, add a sprinkle of crushed red pepper.
Bake the pizza in the preheated oven for about 10-12 minutes, until the edges are browned and the cheese is melted. If you prefer the cheese to be browned in spots and the crust slightly charred, turn on the broiler towards the end of the cooking time. Drizzling extra-virgin olive oil on top adds a fruity flavour to the pizza.
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Frequently asked questions
Mozzarella is the most popular choice for pizza, but there are several other options that work well, including cheddar, provolone, parmesan, and ricotta.
Low-moisture mozzarella is the type used in most restaurants and pizzerias. It has a longer shelf life, is saltier and denser than fresh mozzarella, and has a lower water content, reducing the risk of a soggy pizza. Fresh mozzarella has a softer texture and higher water content, which can cause a soggy crust if not dried before use.
Pre-shredded mozzarella should be avoided as it contains additives such as potato starch, natamycin, and cellulose, which can negatively impact the melting ability of the cheese. It is better to buy a block of mozzarella and shred it yourself.
Cheddar is a good option for adding depth of flavor to your pizza, but it should be blended with other cheeses as it doesn't melt as well on its own. Provolone is a semi-hard cheese that melts and stretches well and adds a signature pizzeria taste. Parmesan can be grated over the pizza before or after baking to add a salty kick and a boost of umami. Ricotta is a mild, creamy, and spoonable cheese that works well on white pizzas without tomato sauce.
