Randy Chandler
There are many types of cheese that can be used on a pizza, but mozzarella is the classic choice. It is known for its meltability and stretchiness, and its ability to form long strands as you lift a slice from the pan to your mouth. While mozzarella is the most popular, other cheeses are also used, including cheddar, fontina, gouda, and provolone. In the US, shredded, low-moisture mozzarella is the most common, while in Italy, fresh fior di latte mozzarella is the standard.
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What You'll Learn
Mozzarella is the classic pizza cheese
Mozzarella is a soft, mild cheese that is versatile enough to pair with a variety of toppings. It can be used as the base cheese on a pizza, or in combination with other cheeses such as Parmesan, Gorgonzola, or Havarti. In Italy, fresh mozzarella made with cow's milk (fior di latte) is standard, although mozzarella di bufala is also common. In the US, shredded, low-moisture mozzarella is typically used as it is meltier and stretchier.
Mozzarella is a key component of the classic Pizza Margherita, which includes fresh basil, sweet tomato sauce, and mozzarella. One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella. Produced only in certain areas of Italy, its traditional recipe dates back several centuries. Buffalo mozzarella can be baked or enjoyed fresh and is known for its sharp flavours and strong presence.
While mozzarella is the classic pizza cheese, other varieties can be used to add a more nuanced flavour. For example, cheddar, provolone, smoked gouda, pepper jack, muenster, raclette, and blends of parmesan, asiago, and cheddar can all make excellent pizza toppings.
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Other popular pizza cheeses
Mozzarella is the classic choice for pizza cheese. However, there are several other varieties that can be used to make a delicious pizza.
Cheddar, for example, is a popular choice, known for its sharp flavours and strong presence. It pairs well with both mild and spicy ingredients, enhancing the flavours of all that it touches. It also melts beautifully and exhibits excellent stretchability.
Provolone is another semi-hard Italian cheese often used in conjunction with Parmigiano-Reggiano and Mozzarella. Its flavours are sweet and mild when young, sharpening as it ages, and its texture becomes crumblier over time. It can be used as a garnish or as the only cheese on a pizza.
Goat cheese offers a unique twist on classic pizza flavour. It is known for its tart flavours and creamy texture, lingering on the palate like a dry white wine. While it does not melt like other cheeses, it adds a nice contrast of flavours and textures to a pizza.
For those who enjoy a more nuanced flavour, blue-marbled cheese is a great choice. With mild tones of hazelnuts, the flavours are sharp yet not overpowering. Soft and crumbly, it melts easily and spreads evenly, making it perfect for pizzas with a variety of toppings.
Finally, for those who crave a rich and decadent pizza experience, a combination of cheeses such as Gorgonzola, Havarti, and Parmigiano-Reggiano can be used. This Quattro Formaggi, or four-cheese pizza, is a classic recipe that combines strong, vibrant flavours and aromas that complement each other perfectly.
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Regional pizza styles and their cheeses
Mozzarella is the classic choice of cheese for a pizza, with its ooey-gooey, melty-stretchy texture. However, there are several other types of cheese that can be used, and different regional pizza styles call for different cheeses.
New York-style Pizza
The New York-style pizza is an oversized pie, usually 9" or 10" long, with a crisp bite and a chewy texture. The dough is made with high-gluten bread flour and hand-tossed, never pan-stretched. The sauce is seasoned with Romano cheese and oregano and often finished with basil. New York-style pizza uses hard and aged mozzarella, unlike its Neapolitan counterpart, which uses fresh mozzarella as the only cheese. New York-style pizza has also been influenced by Sicilian pizza, which is square and has a thick, crumbly crust.
Neapolitan-style Pizza
Neapolitan-style pizza is a thin-crust pizza with a crisp bottom. The dough is made with Italian-milled '00' flour and seasoned with raw tomatoes and salt. It is baked in a domed Neapolitan oven at 900 degrees for no more than 90 seconds. True Neapolitan pizza must be made with fresh mozzarella cheese, and no other types of cheese are used.
Chicago-style Deep Dish Pizza
Chicago-style deep dish pizza is a thick pizza with a biscuity crust. The mozzarella is layered at the bottom to insulate the dough from the toppings, and the sauce is usually made with crushed whole tomatoes and is added last. Chicago-style pizza has a long cook time of at least 30 minutes, which is why the cheese is layered at the bottom.
Detroit-style Pizza
Detroit-style pizza is said to be thriving in New York. It is not mentioned what type of cheese is used, but it is likely that a classic cheese such as mozzarella or cheddar is used, as these are easily available and popular choices.
California-style Pizza
California-style pizza emerged in the early '80s and is influenced by cross-cultural experimentation with "ethnic" foods. It is not mentioned what type of cheese is used, but again, classic cheeses such as mozzarella or cheddar are likely to be popular choices.
New Haven-style Apizza
New Haven-style apizza is another regional style that has gained popularity. It is not mentioned what type of cheese is used, but fresh mozzarella or other classic cheeses are likely to be popular choices.
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How to make a classic cheese pizza
Mozzarella is the classic cheese used on pizza. It is America's pizza cheese of choice, known for its ooey-gooey textural experience. However, other cheeses can also be used, such as cheddar, fontina, Gouda, Jack, Muenster, provolone, and raclette.
Now, to make a classic cheese pizza, you'll need to prepare the dough, sauce, and cheese. Here's a simple recipe to follow:
Dough
Start by mixing warm water (around 90 to 100°F), yeast, honey, and olive oil in a large bowl. Let the mixture sit until it becomes foamy, which should take about 10 minutes. Then, add in the flour, salt, garlic powder, and dried basil. Stir everything together until a sticky dough forms. If the dough seems too wet, don't worry; this recipe creates a more hydrated dough that will be easier to work with after resting.
Next, use your hands to form the dough into a ball. Work in an additional 1/2 cup of flour by kneading the dough on a floured surface for a few minutes. Place the dough ball in an oiled bowl and turn it to coat with oil. Cover the bowl with a towel and let the dough rise in a warm place for about 1 1/2 hours, or until it has doubled in size. You can also make the dough ahead of time and store it in the refrigerator for up to two days or in the freezer for up to two weeks.
Sauce
For the sauce, you can make a simple tomato sauce or use a store-bought option. If making your own, blend roasted tomatoes, olive oil, and basil in a food processor until well combined. Alternatively, you can use canned crushed tomatoes and add olive oil, grated garlic, balsamic vinegar, and your choice of seasonings. You can also add some raw garlic and fresh oregano to taste.
Assembly and Baking
Preheat your oven to 425°F and prepare a baking sheet or pizza stone. If using a pizza stone, preheat it in the oven for about 30 minutes.
Once the dough has risen, punch it down and place it on a floured surface. Use a rolling pin or your hands to shape it into your desired size and thickness. Transfer the dough to your baking sheet or preheated pizza stone.
Spread your desired amount of tomato sauce over the dough, leaving a border for the crust. Sprinkle shredded low-moisture mozzarella cheese on top, or a combination of low-moisture and fresh mozzarella for a mix of stretchy and gooey textures. You can also add other cheeses like provolone for extra gooeyness.
Bake your pizza in the preheated oven for about 15 minutes, or until the cheese is melted and the crust is golden. Keep an eye on it to avoid overcooking.
Serving
Once your pizza is baked to perfection, remove it from the oven and let it cool slightly. Garnish with fresh basil or oregano leaves, and perhaps a drizzle of hot honey. Then, slice and serve! Enjoy the classic comfort of a homemade cheese pizza.
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The best cheeses for pizza
Mozzarella is the classic choice for pizza, with its stretchy, melty texture and mild flavour. However, there are many other cheeses that can be used to add flavour and texture to your pizza.
Mozzarella is a mild, fresh cheese that is stretchy and gooey when melted. It is the most popular choice for pizza, and for good reason—its high moisture content means it melts beautifully and its mild flavour pairs well with most toppings. However, some people find it a little boring. If you're looking for something a little more interesting, there are plenty of other cheeses to choose from that will add a unique twist to your pizza.
Cheddar is a popular choice, known for its sharp flavour and strong presence. It is a great addition to any pizza recipe, especially when paired with mild or spicy ingredients. Its higher melting point means it won't stretch like mozzarella, but it will still melt and provide a nice, even coating.
Provolone is another semi-hard Italian cheese, often used in conjunction with Parmigiano-Reggiano and Mozzarella. It has sweet and mild flavours that sharpen as it ages, and its texture becomes crumbly due to the forming of salt crystals. It can be used as a garnish or the only cheese on a pizza, and works well with fresh tomatoes and basil.
Parmigiano-Reggiano, or Parmesan, is a hard cheese with a strong profile of flavour and a fragrant aroma. Produced from cow's milk in northern Italy, it has tones of roasted hazelnuts, browned butter, and salt. It can be used as a base for your pizza, protecting the crust from the sauce and adding a savoury, salty flavour.
Other cheeses that melt well and can be used on pizzas include Fontina, Gouda, Jack, Muenster, Raclette, and Smoked Gouda. For a unique twist, try goat cheese, which has tart flavours and a creamy texture, or a blue-veined cheese with mild tones of hazelnuts.
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Frequently asked questions
The classic cheese used on pizza is mozzarella.
Mozzarella is a popular choice for pizza because of its meltability and stretchiness.
Other cheeses that can be used on pizza include cheddar, fontina, gouda, provolone, parmesan, and gorgonzola.
Both fresh and low-moisture mozzarella are commonly used on pizza. Fresh mozzarella is known for its rich, milky flavor, while low-moisture mozzarella has a salty, tangy flavor.
The amount of mozzarella used on a pizza may vary depending on personal preference, but a typical amount is around 1 3/4 cups, or 1 1/2 cups of shredded low-moisture mozzarella with 1/2 cup of cubed fresh mozzarella.
