Randy Chandler
Pizza is a beloved dish worldwide, and while there are many ways to make it, the type of cheese used is key. Mozzarella is the most popular choice, especially for Margherita pizzas, but there are many other options to consider. For instance, provolone, which is great for melting and has a mild taste, or cheddar, which is a fan favourite for its sharp and bright flavour. For those who like a tangy flavour, fontina is a good option, and it often goes well with mozzarella and parmesan. For a nuttier, saltier flavour, a combination of Parmesan, Asiago, and cheddar is recommended. For a more unique flavour, goat cheese is salty and tangy, and it pairs well with the sweetness of roasted peppers and onions.
| Characteristics | Values |
|---|---|
| Most commonly used cheese | Mozzarella |
| Traditional Neapolitan-style requirement | Mozzarella |
| Other popular options | Provolone, Cheddar, Smoked Gouda, Fontina, Gruyere, Raclette, Parmesan, Asiago, Muenster, Jack, Goat, Burrata, Gorgonzola, Ricotta |
| Number of cheese types | 3 or more |
| Cheese types | Fresh, semi-dry, hard |
| Cheese texture | Soft, mild, stretchy, stringy, smooth, tangy, salty, nutty, earthy, chewy, elastic, gooey, robust, sharp |
| Cheese flavor | Neutral, bold, savory, sweet, creamy, nutty, salty |
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What You'll Learn
Mozzarella, Parmigiano Reggiano, and Goat Cheese
Mozzarella is a must-have for any pizza, and it pairs beautifully with other cheeses. It has a high meltability, creating that signature gooey, stretchy texture that we all know and love. Parmigiano Reggiano, or Parmesan, adds a salty, nutty kick to the pizza. It's a hard cheese that melts immediately, creating a delicious, crispy crust when baked.
Goat cheese, or chèvre, is a soft, tangy cheese that crumbles easily. It has a lower moisture content than other cheeses, so it keeps its shape and adds texture to the pizza. The combination of these three cheeses creates a complex and flavourful profile that takes your pizza to the next level.
When creating your pizza, start with a base of shredded mozzarella, then add chunks or crumbles of goat cheese. Finish with a generous dusting of Parmigiano Reggiano, making sure to get some on the edges of the crust for that extra cheesy goodness. Bake your pizza until the cheeses melt together, creating a gooey, stretchy, and mouthwatering masterpiece.
Feel free to experiment with toppings, but remember that with this trio of cheeses, you already have a flavour explosion, so you may want to keep it simple. Fresh basil is always a great choice, adding a touch of freshness to balance out the richness of the cheeses.
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Cheddar, Fontina, and Smoked Gouda
While mozzarella is the traditional choice for pizza, a combination of cheeses can elevate your pizza to the next level. A mix of three or more cheeses is said to be the key to a great pizza. Cheddar, Fontina, and Smoked Gouda is a combination that will deliver a unique and delightful pizza experience.
Cheddar is a well-known cheese with a sharp and assertive flavor. It is a great choice for those who want a more pronounced cheese taste. Fontina is a mild cheese with a subtle hint of sharpness, providing a nice balance to the sharpness of cheddar. Smoked Gouda adds a savory, buttery flavor to the pizza, rounding off the blend with a creamy texture. Together, these cheeses create a complex and intriguing flavor profile that will tantalize your taste buds.
All three cheeses offer excellent meltability, resulting in that desirable, gooey texture that we all love in a pizza. The meltability of these cheeses is comparable to that of mozzarella, ensuring that your pizza will be oozing with delicious, stretchy cheese. The blend of these cheeses will create an indulgent and mouthwatering experience, taking your pizza to new heights.
When creating a pizza with this cheese combination, consider toppings that will complement the flavors. For example, the slight smokiness of the gouda could be enhanced with some smoked meats or vegetables. The sharpness of the cheddar could be balanced with sweeter toppings such as bell peppers or onions. Mushrooms, spinach, and onions are also great options that will pair well with the cheese trio, creating a harmonious flavor profile.
So, if you're looking to elevate your pizza game, give this combination of Cheddar, Fontina, and Smoked Gouda a try! With their complementary flavors and melt-in-your-mouth textures, these cheeses will surely impress and satisfy your pizza cravings.
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Fresh, Semi-dry, and Hard Cheese
When it comes to crafting the perfect pizza, cheese is an integral component. While mozzarella is the most commonly used variety, there are numerous other options to consider, including fresh, semi-dry, and hard cheeses.
Fresh cheeses, such as mozzarella, are essential for a classic Margherita pizza. Mozzarella is known for its creamy texture and mild flavour, making it a versatile choice that pairs well with various toppings. It melts beautifully, providing a chewy elasticity that complements a crispy crust. Fresh buffalo mozzarella is the traditionalist's choice, but cow's milk mozzarella, or fior di latte, is also widely used and required for a true Neapolitan pizza.
For those seeking a more robust flavour, fresh goat cheese is an excellent option. It has a salty, tangy taste and melts differently than mozzarella, forming small savoury pockets that add bursts of flavour to each bite. It pairs exceptionally well with sweet roasted peppers and onions.
Semi-dry cheeses, such as provolone, are another key component in pizza toppings. Provolone's mild flavour ensures it won't overpower the other ingredients, and it melts beautifully, making it perfect for a classic cheese pizza. It can also be grated over the pizza for a little extra flavour.
Hard cheeses like Parmesan or Asiago are the perfect finishing touch. Featherlight wisps of these cheeses, grated over the pizza, melt immediately onto the golden crust and other melted cheeses, adding a nutty, salty flavour. While harder cheeses take longer to melt and may not fully incorporate, their unique texture and flavour can elevate the overall taste experience.
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Ricotta, Mozzarella, and Provolone
While some pizza purists insist that fresh buffalo mozzarella is the only topping for a pizza, others argue that a blend of three or more cheeses is the way to go for a truly outstanding pie. One recommended combination is ricotta, mozzarella, and provolone.
Ricotta is a soft, fresh cheese with a mild, milky flavour. It has a creamy, spreadable texture and is often used as a topping for pizzas, providing a rich, indulgent mouthfeel. Mozzarella, meanwhile, is known for its meltability and stretchiness, giving that classic, gooey, stringy texture when you bite into a slice of pizza. It has a mild, tangy flavour that pairs well with a wide range of toppings. Provolone, a semi-hard Italian cheese, also melts beautifully and has a slightly nutty, salty flavour.
When combined, these three cheeses offer a variety of textures and flavours that can elevate a simple pizza into something special. The ricotta provides a creamy base, the mozzarella its signature stretch, and the provolone a depth of flavour.
For the best results, it is recommended to grate the cheeses yourself from blocks rather than using pre-shredded varieties, as these often contain anti-caking agents and other fillers.
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Gruyere, Caramelized Onions, and Prosciutto
Gruyere cheese is a Swiss-style cheese known for its rich, deep flavor. It has a slightly crumbly texture and a nutty, tangy taste. It costs a bit more than the more commonly used pizza cheese, mozzarella, but it delivers an explosion of flavor. The caramelized onions add a subtle sweetness and a savory note to the pizza, creating a complex flavor profile. The process of caramelizing onions involves slowly cooking them in olive oil and butter over medium heat until they become a dark golden brown and tender, which brings out their natural sugars. Finally, adding prosciutto, a dry-cured ham, provides a salty contrast to the sweetness of the onions and the nuttiness of the Gruyere.
To make this pizza, start by preparing the pizza dough and caramelizing the onions. You can make the dough from scratch or use a pre-made option. For the onions, slice them into 1/3-inch thick pieces and cook them in olive oil and butter over medium heat until they are soft and golden brown. This process can be done ahead of time, and the caramelized onions can be stored in the refrigerator for up to 5 days.
Once your dough and onions are ready, it's time to assemble the pizza. Preheat your oven to 425 degrees Fahrenheit. Sprinkle cornmeal on a 12-inch pizza pan and set it aside. Take your pizza dough and stretch it out on the prepared pan. Spoon the caramelized onions evenly over the dough. Sprinkle grated Gruyere cheese over the onions, ensuring a generous layer. Finally, add slices or pieces of prosciutto to your desired coverage.
Place the pan in the preheated oven and bake until the cheese is melted and the crust is golden brown, which should take around 8 to 15 minutes, depending on your oven. Once done, remove the pan from the oven and let the pizza rest for a few minutes before slicing and serving. Enjoy the delicious combination of Gruyere, caramelized onions, and prosciutto!
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Frequently asked questions
Mozzarella is the most commonly used cheese for pizza. It is known for its creamy flavour and stringy texture, making it one of the best cheeses for melting. However, other cheeses like provolone, cheddar, fontina, gouda, ricotta, and muenster are also great options.
A combination of three or more cheeses is always better than a single style of cheese. A good formula to follow is to use a fresh cheese, a semi-dry cheese, and a hard cheese. For example, mozzarella, parmigiano reggiano, and goat cheese.
Some factors to consider include the meltability and flavour of the cheese. Harder cheeses like parmesan take longer to melt and may not fully melt on a pizza. If your pizza has bold flavours like pepperoni or prosciutto, it's best to use a neutral-flavoured cheese. If your pizza has milder flavours, a more flavourful cheese can enhance the taste.
