Kamil Perry
Pizza is one of the most popular foods in America, with over 70,000 pizzerias across the country. The cheese you choose for your pizza is important, as it can make or break the taste and texture. The most popular cheese for pizza is mozzarella, which is known for its stretchiness and ability to melt. However, other cheeses such as cheddar, provolone, and Parmesan are also commonly used.
| Characteristics | Values |
|---|---|
| Cheese Type | Mozzarella, Cheddar, Parmesan, Provolone, Fontina, Gouda, Jack, Muenster, Raclette, Asiago |
| Texture | Stretchiness, Meltability, Clumping, Browning |
| Taste | Mild, Tangy, Salty, Sweet, Sharp, Rich, Buttery |
| Moisture Content | Low-moisture, Full-moisture |
| Fat Content | Low-fat, Full-fat |
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What You'll Learn
Mozzarella is the most popular cheese for pizza
Mozzarella is minimally processed, which gives it a fresh taste with a light and creamy texture. It was traditionally made with Bufala milk, but today it is more commonly made with cow's milk. When making pizza with mozzarella, you can choose between high and low moisture. High-moisture mozzarella has a very short shelf life and must be used within a day of being made, whereas low-moisture mozzarella has a longer shelf life and a saltier, denser flavour. This low-moisture component also helps it melt faster when baked, and it is less likely to turn into a single piece when it cools, which can cause it to fall off the pizza.
Mozzarella is often used in combination with other cheeses, such as cheddar, provolone, or Parmesan. While other cheeses can be used on pizza, they may not melt as well as mozzarella, and the sharper the cheese, the less well it will tolerate heat. For this reason, it is recommended to add cheddar halfway through the cooking process or to cook the pizza at a lower temperature.
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Cheddar is a good alternative, but melts differently
Mozzarella is the most popular cheese option for pizza. It is a defining ingredient in Neapolitan pizza and is minimally processed, offering a fresh taste with a light and creamy texture. However, cheddar is also a good alternative for those who want to experiment with different flavours.
Cheddar has a sharp, nutty, and rich flavour. It holds up well as it cools, remaining soft and pliable. It can be paired with ground beef sautéed with onions on pizza. However, one should be careful with the amount of cheddar used as it tends to melt and run to a larger extent than mozzarella. It is recommended to add cheddar halfway through the cooking or close to the end because of the way it melts compared to mozzarella. It is also suggested to make a thinner crust pizza that is cooked longer at a lower temperature when using cheddar.
Cheddar can scorch, which can taste and smell bad, and/or the fats can separate from the solids as a yellowish oil. The sharper the cheddar is, the less well it will tolerate heat. Hence, it is important to use mild cheddar for pizzas.
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Fresh vs low-moisture mozzarella
When it comes to pizza, the type of mozzarella cheese you use can make a big difference in the final result. Here is a comparison of fresh and low-moisture mozzarella to help you decide which one is best for your pizza:
Fresh Mozzarella:
Fresh mozzarella is a soft, creamy cheese that is usually packaged in water or brine to maintain its softness. It has a high moisture content, typically around 60% or even higher, which can affect how it melts on a pizza. When melted, fresh mozzarella tends to release water, creating a soupy texture instead of a melty, stretchy one. This can lead to a soggy pizza with weakened crust and diluted sauce. To mitigate this, some people recommend drying or draining fresh mozzarella before using it on a pizza. Allowing it to rest on paper towels for at least 15 minutes can help remove excess moisture and reduce the risk of a soggy pie. Fresh mozzarella is best when used the same day it is made, as it has a short shelf life and can quickly develop off-flavours.
Low-Moisture Mozzarella:
Low-moisture mozzarella is made by allowing fresh mozzarella to sour further and then carefully drying it in a controlled environment. This process reduces the moisture content to the range of 45% to 52%, as defined by the FDA. The lower moisture content makes this type of mozzarella ideal for pizza because it melts evenly and stretches without becoming soupy. It provides the desired cheese-pull action and all-over coverage on the pizza. Additionally, low-moisture mozzarella has a longer shelf life than fresh mozzarella, making it a more cost-effective option for pizzerias and home cooks. However, the quality of low-moisture mozzarella can vary, and some lower-quality options can have a rubbery texture.
In conclusion, both fresh and low-moisture mozzarella have their advantages and disadvantages. Fresh mozzarella offers a fresh, milky flavour but requires more prep work to avoid a soggy pizza. On the other hand, low-moisture mozzarella provides better meltability and stretch, reducing the risk of a soggy pie. Many pizzerias and home cooks prefer low-moisture mozzarella for its convenience, longer shelf life, and ability to create the perfect cheese pull. However, some opt for a combination of both types, using fresh mozzarella for its flavour and low-moisture mozzarella for its melting capabilities. Ultimately, the choice between fresh and low-moisture mozzarella depends on the specific needs and preferences of the pizza maker.
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Blending cheeses, like provolone and mozzarella
When it comes to pizza, mozzarella is America's favourite. It's all about the gooey, stretchy, melty texture. However, mozzarella is fairly neutral in flavour, and some pizza toppings call for a cheese with a little more character. This is where blending cheeses come in. By combining mozzarella with another cheese, like provolone, you can add more flavour complexity to your pizza while retaining that signature meltability and stretchiness.
Provolone, a classic pizzeria cheese, has a stronger flavour than mozzarella, adding a savoury, subtle tang to your pizza. When blended with mozzarella, provolone adds character without overwhelming the other ingredients. This blend is a popular choice for New York-style pizza, where a mix of low-moisture mozzarella and provolone is often used, shredded, to create that classic, stretchy, melty texture.
Using a blend of cheeses can also help to balance out the moisture content of your pizza. Low-moisture mozzarella, which is often sold in blocks, can be blended with full-moisture mozzarella, which comes in soft, white balls packed in whey, to create a cheese blend that stays gooey and stretchy even as your pizza cools. This can help prevent the cheese from congealing into a single piece, which can cause it to slide off your slice!
When blending mozzarella and provolone, a 50/50 mix is a good place to start. You can adjust the ratio to suit your taste preferences and the other toppings on your pizza. For a more subtle provolone flavour, you can opt for a mild provolone variety, or use a blend that combines mozzarella with a small amount of bold provolone.
So, if you're looking to elevate your pizza cheese game, blending mozzarella with provolone is a great option. You'll get the best of both worlds: the stretch and melt of mozzarella with the added flavour kick of provolone.
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Cheese scorching and fats separating
When it comes to pizza, cheese is a key ingredient, with its meltability and stretchability being essential factors in achieving the perfect slice. However, the issue of cheese scorching and fats separating can be a common problem. Here are some insights into this issue and how to address it:
Understanding Cheese Composition
The melting behaviour of cheese is influenced by its composition, particularly the balance of water and fat. Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are renowned melters due to their higher moisture content. Conversely, aged and drier cheeses like Parmesan or Pecorino-Romano tend to separate into clumps or break when melted due to the loss of moisture through evaporation.
Preventing Scorching and Separation
To prevent cheese scorching and fat separation, it's crucial to maintain the right balance of water and fat in the cheese. Excessive or prolonged heat can reduce the water content, impacting the ability of the cheese to melt smoothly. Therefore, it is advisable to keep the cooking temperature relatively low, similar to how cheese fondue is prepared and maintained at around 120-140°F (49-60°C) to prevent overheating and separation. Additionally, stirring the cheese regularly helps distribute heat evenly and prevents scorching.
Choosing the Right Cheese for Pizza
When selecting cheese for pizza, it's essential to consider its melting properties. While harder and more aged cheeses may offer a richer, more complex flavour, they are less likely to melt evenly on a pizza. Softer, younger cheeses with a higher moisture content, like mozzarella, are more suitable for achieving the desired meltability and stretchability.
Tips for Optimal Results
To ensure the cheese on your pizza melts evenly and doesn't separate, consider these tips:
- Opt for low-moisture, full-fat mozzarella cheese, which is commonly used in pizzerias.
- Shred the mozzarella block yourself instead of using pre-shredded cheese, as it melts better and doesn't contain anti-caking agents.
- Use a blend of cheeses, such as mozzarella and provolone, to achieve the perfect balance of flavour and meltability.
- Maintain the right temperature and cooking time to prevent overheating, which can cause scorching and separation.
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Frequently asked questions
Mozzarella is the most common cheese used for pizza. It is a defining ingredient in Neapolitan pizza but is used for any pizza style.
Low-moisture mozzarella is best for pizza as it has a longer shelf life and a denser flavour than high-moisture mozzarella. This low-moisture component also helps it melt faster when baked.
Yes, other types of cheese that work well on pizza include cheddar, fontina, gouda, jack, muenster, provolone, and raclette.
