Randy Chandler
Pizza is a beloved dish around the world, and while the dough, sauce, and toppings are all important components, the type of cheese used is what makes or breaks a pizza. The classic choice is mozzarella, but there are many other types of cheese that can be used to add flavour, texture, and colour to your pizza. Cheddar, smoked gouda, provolone, raclette, parmesan, and gorgonzola are just a few of the many cheeses that can elevate your pizza-making game. Each cheese has its own unique characteristics, and by choosing the right one (or combination), you can create a pizza that's perfectly tailored to your taste preferences.
| Characteristics | Values |
|---|---|
| Cheese to use | Mozzarella, Provolone, Fontina, Smoked Gouda, Pepper Jack, Raclette, Asiago, Parmesan, Cheddar, Muenster, Havarti, Gorgonzola, Parmigiano-Reggiano |
| Mozzarella type | Fresh, low-moisture, whole-milk, buffalo |
| Cheddar type | Mild, medium, sharp, mature |
| Parmesan type | Grated |
| Provolone type | Young, aged |
| Other combinations | Mozzarella with Parmesan, chives, and oregano; Mozzarella with ricotta; Mozzarella with provolone; Asiago with cheddar and Parmesan |
| Melting properties | Younger cheeses melt better than aged cheeses |
| Amount | 21g (3/4 of an ounce, about 3 tablespoons) per muffin half |
| Baking temperature | 450° Fahrenheit (232°C) or 550° Fahrenheit (288°C) for best results |
| Baking time | 6 to 15 minutes, depending on oven temperature |
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What You'll Learn
Mozzarella
When using fresh mozzarella in water, slice or dice it and place it on a kitchen towel or kitchen paper. Add another folded piece of paper towel on top, pat it dry to absorb excess moisture, and let it dry for at least 10 minutes. Finally, add it evenly to the pizza, along with a sprinkle of salt on top (approximately 1/4 teaspoon of fine salt).
Bake the pizza until the mozzarella cheese and crust are nicely browned, approximately 15 minutes. Each oven is different, so keep an eye on it.
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Cheddar
When using cheddar cheese on a pizza, it is important to use a younger, milder variety as they melt better. Aged cheddar does not melt as well as younger cheddar, so it is best to use a "mild" or "medium" cheddar for pizza.
To avoid the issues with melting, cheddar cheese can be pre-treated to increase its meltability. This allows it to be used in a blend with other cheeses such as Parmesan and Asiago.
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Parmesan
A blend of aged Parmesan, Asiago, and cheddar cheeses is soft and just as meltable as Velveeta. The more aged the cheese, the less it will melt, so this blend works well because the younger cheeses help the Parmesan melt. This blend can be used in place of mozzarella, or along with it, as mozzarella is America's pizza cheese of choice due to its superior stretchability and browning properties.
A blend of shredded mozzarella, Parmesan, chives, and oregano can be scattered over a pizza before baking. Parmesan can also be mixed into the dough, along with flour, yeast, and salt. Chicken Parmesan pizza is another option, which uses a pre-cooked gluten-free crust and is topped with chicken, veggies, and cheese.
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Provolone
When using provolone on a pizza, you can use a younger cheese on its own or blend either variety with mozzarella for a flavour boost. One popular recipe for provolone pizza is to top pre-sliced mild provolone with Roma tomatoes and fresh basil. The pizza is seasoned with salt, pepper, and garlic powder to taste, then baked for 12-18 minutes or until the crust is golden brown.
Another recipe for a pizza with provolone uses onions and mozzarella. The onions char and sweeten in the oven and pair well with the sharp provolone cheese. This pizza is drizzled with oil and seasoned with kosher salt before baking for 12-15 minutes.
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Blue marbled cheese
While mozzarella is the most popular choice for pizza, there are many other types of cheese that can be used to add flavour and texture. One such option is blue marbled cheese, which is a strong-flavoured cheese that can be used in combination with other toppings to create a balanced taste.
Another recipe that features blue marbled cheese is a pesto pizza with caramelized pears and baby spinach. The sweetness of the caramelized pears and the freshness of the baby spinach help to balance the strong flavour of the blue cheese. This combination creates a unique and delicious flavour profile that is sure to impress.
When using blue marbled cheese on pizza, it is important to consider the other toppings and flavours that will complement its strong taste. Sweet and salty flavours, such as caramelized onions or fruits, can help to balance the sharpness of the blue cheese. Additionally, combining blue marbled cheese with milder cheeses, such as mozzarella or ricotta, can create a more subtle flavour profile while still enjoying the unique taste of blue cheese.
In terms of preparation, blue marbled cheese can be crumbled or grated and sprinkled over the pizza. It is best to use a generous amount of cheese to ensure a good coverage and a strong flavour. The baking time and temperature will depend on the specific recipe and oven, but it is important to bake the pizza until the cheese is melted and golden, typically between 6 to 15 minutes at temperatures ranging from 400 to 550 degrees Fahrenheit.
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Frequently asked questions
Mozzarella, provolone, fontina, smoked gouda, pepper jack, raclette, asiago, parmesan, cheddar, muenster, gorgonzola, havarti, and ricotta are all popular cheese choices for pizza.
Low-moisture mozzarella is a good choice for pizza as it is meltable, mild, and creamy, and won't make your pizza soggy. Fresh mozzarella can also be used, adding gooey, melted cheese that looks great on top and adds textural contrast.
Pre-shredded cheese doesn't taste as good or melt as well as block cheese that you shred yourself. If you can't shred it yourself, it's best to buy a block of mozzarella and slice or rip it into pieces.
For a typical slice of pizza, each slice should have around 21 grams or 3 tablespoons of cheese.
A blend of parmesan, asiago, and cheddar has a salty and sweet flavor, with the parmesan coming through after baking. Provolone can also be blended with mozzarella for a flavor boost.
