Andy Montoya
Mozzarella is the most popular cheese used on pizzas worldwide, with provolone, cheddar, and Parmesan following closely behind. When it comes to cutting cheese for pizza, the type of cheese and the desired cooking results are important factors to consider. For example, fresh mozzarella is traditionally used on Neapolitan pizzas, but it requires draining and can be challenging to work with due to its high moisture content. On the other hand, low-moisture mozzarella is firmer and can be shredded, diced, or sliced, making it a popular choice for American pizzerias. The cutting technique can vary depending on the style of pizza and the desired portion size, with some pizzerias using shredded, diced, or sliced mozzarella based on their specific needs and preferences.
| Characteristics | Values |
|---|---|
| Type of cheese | Mozzarella, Provolone, Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta, Provel, Analogue Cheese |
| Cheese variants | Fresh, Semi-moist, Low-moisture, Whole milk, Full-fat, Processed |
| Cheese preparation | Shredded, Diced, Sliced, Thick Strips, Thick shreds, Coarse shreds |
| Cheese quantity | 0.8-1 ounce slices |
| Cheese browning | More cheese takes longer to melt and brown |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese used on pizzas, with provolone, cheddar, and Parmesan following closely behind. In the United States, however, only 30% of pizza cheese used is actual mozzarella, with provolone being more popular on the East and West coasts, and cheddar being more popular in the Eastern and Southern regions.
Mozzarella is a soft, spun-curd cheese made from cow's milk, and it has a mild, neutral flavor. It is used in pizza-making because of its excellent melting properties, stretchiness, and ability to brown. There are several types of mozzarella used on pizzas: low-moisture mozzarella, fresh mozzarella, and a special semi-moist variety called Fior d’Agerola.
Low-moisture mozzarella is the most popular type of mozzarella used on pizzas. It is firm enough to be shredded, diced, or sliced, and it has a higher fat concentration than fresh mozzarella. It is popular because it is convenient and consistent, and it gives a good cheese stretch. It is also easier to shred than fresh mozzarella, which must be torn or cut.
Fresh mozzarella is the traditional cheese used on Neapolitan pizza, and it is also popular in salads and cold sandwiches. It has a high water content, so it is not suitable for all pizza styles. However, it is often used on pizzas baked in wood-fired ovens, as it can withstand high temperatures.
Fior d’Agerola is a fresh yet drier cow's milk mozzarella with a moisture content of around 56%. It is easy to cut, shred, or slice, making it ideal for professional use.
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Low-moisture mozzarella is used in pizzerias
Mozzarella is the most commonly used cheese on pizzas globally. However, the type of mozzarella used in pizzerias varies. While fresh mozzarella is the traditional cheese used on Neapolitan pizzas, low-moisture mozzarella is often used in pizzerias.
Low-moisture mozzarella is a popular choice for pizzerias because of its convenience and consistency. It is firmer than fresh mozzarella, which makes it easier to shred, dice, or slice. It also has a lower water content, which prevents the pizza from becoming too wet. This type of mozzarella is also more affordable and performs well in high-heat settings when used correctly. For example, by cutting the cheese into thicker slices, cubes, or strips, the baking time can be increased, allowing the cheese to melt without overbaking or burning.
Pizzerias in New York City, such as John's of Bleecker Street, Arturo's of Greenwich Village, and Brooklyn's L&B Spumoni Gardens, are known for using sliced low-moisture mozzarella. This provides a solid surface for spreading the sauce and ensures a consistent portion size. It also creates a barrier between the crust and the sauce, preventing the sauce from sliding off.
Additionally, low-moisture mozzarella is formulated specifically for pizza, with a higher fat concentration and a slight yellow appearance. It is important to note that the preparation method of the mozzarella depends on the style of pizza and the pizzeria's priorities. While shredded mozzarella is commonly used in American pizzerias due to its convenience, sliced or diced mozzarella may be preferred for specific pizza styles or to facilitate portion control.
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Sliced mozzarella is good for spreading sauce
Mozzarella is the most popular cheese used on pizzas globally. However, in the United States, it is estimated that only 30% of pizza cheese used is mozzarella, with provolone being the second most popular. Other cheeses used on pizzas include cheddar, parmesan, emmental, pecorino romano, and ricotta.
Mozzarella is a soft spun-curd cheese made from cow's milk and used particularly for pizzas. It has a mild, neutral flavour, making it a good base for blending with other cheeses. When choosing mozzarella for pizza, it is important to consider the moisture content. Fresh mozzarella has a high water content, which can make the pizza wet. Low-moisture mozzarella, on the other hand, is firmer and can be shredded, diced, or sliced. It is the preferred choice for many pizzerias, especially in New York, as it cooks well and provides a good cheese stretch.
Sliced mozzarella is becoming increasingly popular in the pizza industry, especially for styles that apply sauce on top of the cheese. Examples of such pizzas include Grandma pizza, upside-down Sicilian, Detroit style, and Chicago deep dish. Sliced mozzarella provides a solid surface for spreading the sauce easily. It also helps to keep the toppings on the pizza, preventing them from sliding off. Additionally, sliced mozzarella offers consistency in portion control, ensuring that each pizza is consistent and cooked properly.
When using sliced mozzarella, it is recommended to cut the cheese into thick slices or strips, about 2 cm (1 inch) thick. This allows the cheese to melt slowly and retain its original colour. Sliced mozzarella also provides a better mouthfeel and enhances the overall texture of the pizza.
In summary, sliced mozzarella is advantageous for spreading sauce on pizzas. It provides a solid surface, improves consistency, and enhances the overall taste and texture of the final product.
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Diced mozzarella is good for delivery pizza
Mozzarella is the most popular cheese used on pizzas worldwide, with an estimated 30% of pizza cheese in the United States being mozzarella. While fresh mozzarella is the traditional cheese used on Neapolitan pizza, low-moisture mozzarella is often used in pizzerias as it is easier to shred, dice, or slice.
Diced mozzarella is a good option for delivery pizza for several reasons. Firstly, it allows for precise portion control, ensuring consistency across all pizzas. This helps to manage costs as cheese is typically the most expensive ingredient in pizza. Secondly, diced mozzarella is convenient and easy to handle, especially when compared to shredded mozzarella, which can be more difficult to portion out evenly.
When using diced mozzarella, it is important to consider the size of the dice. Smaller, thin slices or cubes will increase the surface area of the cheese, enhancing the flavor. However, thicker cuts may be preferable if you want the cheese to retain its original color and stay distinct from the sauce.
For delivery pizza, it is also essential to consider the type of mozzarella used. Low-moisture mozzarella is a popular choice for pizzerias as it has a lower water content, preventing the pizza from becoming soggy. It also browns more easily, creating a visually appealing pizza. However, it is important not to overcook low-moisture mozzarella as it may split and release orange oil.
In conclusion, diced mozzarella is a good option for delivery pizza due to its portion control, convenience, and ability to enhance flavor. When using diced mozzarella, consider the size of the dice and the type of mozzarella to ensure the best results.
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Other cheeses used include provolone and cheddar
While mozzarella is the most commonly used cheese on pizza, accounting for about 30% of pizza cheese usage, other types of cheese are also used. These include provolone, which is the second most popular, and cheddar. Provolone is often used in combination with mozzarella in New York pizzerias, and cheddar may be mixed with mozzarella to preserve chewiness.
Cheddar typically develops a yellow to orange hue when baked, and it has less elasticity than mozzarella. This means that a combination of mozzarella and cheddar may blister less when cooked compared to other cheese blends. Cheddar is more commonly used in the Eastern and Southern regions of the US.
When preparing pizza cheese, the size of the cut can vary depending on the desired result. Smaller cuts, such as shredding or dicing, can lead to faster melting and browning, while thicker cuts may retain their original colour and stay more distinct. For example, fresh mozzarella often remains bright white after baking due to its thickness.
To achieve the desired melt and browning, pizzerias may also vary the fat content of the cheese. Higher-fat cheeses tend to melt more evenly and taste richer, while lower-fat cheeses may brown faster or resist melting.
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Frequently asked questions
Mozzarella is the most popular pizza cheese, followed by provolone, cheddar, and Parmesan.
Pizzerias tend to use low-moisture mozzarella, which is firmer, higher in fat concentration, and slightly yellow in appearance. This variety is convenient as it can be shredded, diced, or sliced.
Low-moisture mozzarella is easier to work with as it does not need to be drained and can withstand high-heat settings. It also provides a better cheese pull, and its lower moisture content prevents the cheese from turning into a single piece that falls off the pizza when it cools.
Some pizzerias use fresh mozzarella, which is traditional in Neapolitan pizzas. Others use a semi-moist variety called Fior d’Agerola, which is a fresh yet drier cow's milk mozzarella.
Pizzerias typically cut their mozzarella into thick slices or shred it into coarse/thick shreds. Sliced mozzarella is preferred when applying sauce on top of the cheese as it provides a solid surface.
