Frederic Melton
Pizza is a beloved dish around the world, and the type of cheese used can make or break the pie. Pizza cheese typically encompasses several varieties, including processed and modified cheeses, as well as any type of cheese suitable for use on pizza. Mozzarella is the most popular pizza cheese globally, but in the United States, it is estimated that only about 30% of pizza cheese used is actual mozzarella. Pizza chains often opt for low-cost pizza cheese blends that retain chewiness and stretchiness, without becoming greasy. Let's delve into the cheesy secrets of popular pizza chains and explore the varieties of cheeses they use to craft their signature pies.
| Characteristics | Values |
|---|---|
| Most popular pizza cheese | Mozzarella |
| Second most popular pizza cheese | Provolone |
| Other popular pizza cheeses | Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta, Fontina, Smoked Gouda, Muenster, Monterey Jack, Asiago, Raclette, Gouda |
| Cheese used by pizza chains | A low-cost "pizza cheese" that retains its chewiness after heating, made by Leprino Foods |
| Cheese used by Pizza Hut | Skim milk mozzarella |
| Cheese used by Domino's | A blend of mozzarella, Monterey Jack, and white cheddar; new blend includes mozzarella, pecarino, parmesan, and asiago |
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What You'll Learn
Mozzarella
Low-moisture mozzarella is also used in pizza-making, and it is considered ideal for home pizza-making as it does not weep water during the baking process, which can make the pizza soggy. It is also popular in New York pizzerias, as full-moisture mozzarella has a high water content that can make the pizza wet. Low-moisture mozzarella is also more likely to brown, giving the pizza a crispy topping.
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Provolone
There are two types of provolone: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of the cheese, aged for two to three months. It has a pale yellow colour and a mild, creamy, and slightly sweet flavour. On the other hand, Provolone Piccante is the more mature and sharp version, aged for at least four months but often longer. It has a pale yellow to amber colour and a stronger, tangier flavour with a firm texture. The longer it is aged, the sharper the taste.
Some pizza enthusiasts prefer using a blend of provolone and mozzarella, as it offers both stretch and flavour. Provolone contributes to the signature pizzeria taste, while mozzarella provides the desired stretchiness and gooey texture that many people associate with pizza. This combination is commonly used by pizzerias, indicating its popularity and effectiveness in enhancing the overall pizza experience.
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Cheddar
Some pizza chains, such as Domino's, use a mixture of mozzarella, Monterey Jack, and white cheddar in equal proportions. Pizza Hut is thought to use a blend of mozzarella with mostly gouda or cheddar, as these are cheaper and produced in higher bulk.
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Parmesan
Many pizza chains use cheese blends, which can include Parmesan. For example, a blend of Parmesan, Asiago, and cheddar has been described as salty and a little sweet, with the Parmesan coming through after baking. This blend is soft and just as meltable as processed cheese.
In the United States, Leprino Foods is the largest supplier of cheese for fast-food pizza chains. The company processes mozzarella cheese, cheese blends, and pizza cheeses. It supplies cheese to popular pizza chains such as Domino's, Papa John's, and Pizza Hut. Therefore, it is likely that the Parmesan used in these pizza chains comes from Leprino Foods.
It is worth noting that Parmesan cheese, like Parmigiano-Reggiano, is a protected designation of origin (PDO) product. This means that the cheese must be produced in a specific region using local milk under strict controls. However, some restaurants may use a similar cheese, such as Grana Padano, which is produced in the same way but is not PDO-protected. Grana Padano can be produced all year round and costs half as much as Parmesan. Therefore, it is possible that some pizza chains use Grana Padano instead of Parmesan.
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Low-moisture mozzarella
Mozzarella is the most popular pizza cheese globally, but in the United States, only about 30% of pizza cheese is mozzarella. This is because fresh mozzarella has a high water content, which can make pizza soggy. Instead, pizza chains in the US tend to use low-moisture mozzarella, which has a longer shelf life and a saltier, tangier flavour. It is also denser and firmer in texture, making it ideal for shredding.
When making pizza at home, low-moisture mozzarella is a good choice due to its meltability and stretchiness. It is also a popular choice for shredded cheese, as it has a longer shelf life than fresh mozzarella.
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Frequently asked questions
Mozzarella, provolone, cheddar, and Parmesan are the most popular cheeses used by pizza chains.
Pizza chains tend to use low-moisture mozzarella, which is stretchier and less greasy than full-fat mozzarella.
Yes, pizza chains often use multiple types of cheese. For example, Domino's uses a blend of mozzarella, Monterey Jack, and white cheddar.
Pizza chains use low-cost "pizza cheese" because it retains its chewiness after heating and doesn't become greasy like real mozzarella.
