Andy Montoya
Pizza is a beloved comfort food for many, and cheese is a key ingredient in this popular dish. While there are many types of cheese that can be used on pizza, mozzarella is the most common variety. It is cherished for its meltability, stretchiness, and mild flavour that pairs well with other ingredients. However, other types of cheese such as cheddar, provolone, and Parmesan are also popular choices that can be used in combination with mozzarella or on their own.
| Characteristics | Values |
|---|---|
| Common cheese used on pizza | Mozzarella |
| Other suitable cheeses | Cheddar, Provolone, Parmesan, Raclette, Smoked Gouda, Pepper Jack, Fontina, Muester, Gorgonzola, Havarti, Pecorino-Romano, Manchego |
| Mozzarella variants | Low-moisture, Fresh, Whole milk, Part-skim |
| Pros of low-moisture mozzarella | Longer shelf life, stronger flavour, easier melting, lessens the risk of a soggy pizza |
| Pros of fresh mozzarella | Creamier, must be consumed fresh |
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What You'll Learn
Mozzarella is the most common cheese for pizza
Mozzarella is the most common cheese used for pizza. It is America's favourite pizza cheese, and for good reason. It has a near-perfect consistency and a straightforward, mild, creamy, tangy, and fresh flavour. It is also super meltable and stretchable, and browns well without burning. These characteristics make it perfect for a classic pizza.
Mozzarella is available in several varieties, including low-moisture, fresh, whole milk, and part-skim. Low-moisture mozzarella is the most common type used in pizzerias. It has a longer shelf life, stronger flavour, and is easier to melt than fresh mozzarella. It is also saltier and denser than fresh mozzarella, and its low water content means it is less likely to make the pizza soggy. However, fresh mozzarella is creamier and can be used to add textural contrast to low-moisture mozzarella.
Mozzarella is often used in combination with other cheeses. Popular blends include mozzarella, Parmesan, and cheddar, or mozzarella, provolone, or Monterey Jack. Aged cheeses like Parmesan or aged cheddar can be added for extra umami and depth of flavour.
When using fresh mozzarella, it is important to dry it thoroughly before baking the pizza to prevent a soggy crust. It is also recommended to shred your own cheese, as pre-shredded cheese is coated with additives that can affect its melting ability.
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Cheddar is a popular addition
While mozzarella is the most popular cheese for pizza, cheddar is a common addition. It is often used alongside mozzarella, but can also be used as the main cheese. Cheddar is known for its sharp flavours and strong presence, enhancing the flavours of other ingredients. It is also a good source of stretchiness when melted, and can be used to add a boost of umami and depth of flavour when aged.
Cheddar is a particularly popular addition to a Mac and Cheese Pizza, a combination of two classic comfort foods. It is also used in a blend with other cheeses, such as manchego and pecorino romano. This combination is a great mix, as the manchego provides a rich flavour, and the pecorino romano adds saltiness.
Cheddar is also a good alternative to mozzarella when making pizza at home. Mozzarella is a popular choice for pizza due to its meltability, stretchability, and mild, creamy flavour. However, it can be difficult to work with, as it requires a thorough drying process before baking to avoid a soggy crust. Mozzarella is also typically sold in blocks, which need to be shredded by hand to avoid additives that can affect its ability to melt.
Cheddar, on the other hand, is easier to work with and can be purchased pre-shredded. It is also a more accessible option, as it is commonly found in most supermarkets. While mozzarella is a classic choice for pizza, cheddar is a popular alternative or addition, offering a different flavour profile and textural experience.
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Fresh vs low-moisture mozzarella
Mozzarella is commonly used as a topping for pizza. It can be divided into two main categories: fresh and low-moisture mozzarella. Fresh mozzarella is a soft, bright white cheese that is usually made in different ball-sized formats. It is packed in water at the production facility and has a high moisture content. It is best consumed within 7 days of production and served cold. When heated, the water evaporates and may settle as a "`soupy'" liquid in the food. It is best used for Neapolitan-style pizza.
Low-moisture mozzarella, also known as "low-moisture part-skim", is made by souring fresh mozzarella a little longer and then carefully drying it out. It has a longer shelf life, denser texture, and a saltier and tangier flavour than fresh mozzarella. It has better browning and stretching abilities when heated, making it a popular choice for many dishes. It is the preferred type of mozzarella for American or New York-style pizza, as well as Greek-style, bar pies, and Chicago deep-dish pies.
Fresh mozzarella is commonly made from cow's milk in the US, with brands like Crave Brothers and BelGioiso offering great quality cheese. Fresh buffalo milk mozzarella is also available from countries like Colombia, with Annabella Buffalo Cheeses producing 100% grass-fed and free-range buffalo milk mozzarella.
For low-moisture mozzarella, brands like Polly-O and Boar's Head offer superior elasticity and meltability. Whole milk low-moisture mozzarella has a richer flavour and silkier texture when melted, while part-skim mozzarella tends to brown better. Pre-shredded low-moisture mozzarella tends to brown faster and form an unattractive crust due to the added starch.
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Pre-shredded vs block cheese
When it comes to making pizza, there are two main options for cheese: pre-shredded or block cheese. Both have their advantages and disadvantages, and the best choice for you will depend on your specific needs and preferences.
Pre-shredded cheese is undoubtedly convenient. It saves time and effort, as it comes ready-to-use straight out of the bag. This convenience is particularly appealing for pizza night, when a quick and easy dinner is often the goal. Pre-shredded cheese is also a good option if you're looking to reduce food waste. Since it's already shredded, you can use exactly the amount you need without having to worry about a block of cheese going to waste.
However, the convenience of pre-shredded cheese comes at a cost—literally. Pre-shredded cheese is typically more expensive than block cheese, and the price is set by the manufacturer without any control points or references. Additionally, pre-shredded cheese often contains additives like potato starch, corn starch, powdered cellulose, and Natamycin to prevent clumping and moulding. These additives can affect the melting properties of the cheese, resulting in a less gooey and creamy texture.
On the other hand, block cheese offers a more versatile option. You can shred, slice, or dice it to your desired thickness and size. This customizability can enhance the overall pizza-making experience, allowing you to create a product that aligns with your specific taste and texture preferences. Block cheese also tends to be fresher, as it is shredded daily, and it melts more consistently due to the absence of additives.
However, there are some drawbacks to using block cheese. Firstly, it requires additional prep time for shredding, which can be a tedious and time-consuming task. Secondly, block cheese may not be as cost-effective, especially if you need to purchase multiple types of cheese to blend them to your desired specifications. Finally, block cheese requires additional storage considerations, as it needs to be stored in plastic tubs rather than the bags that pre-shredded cheese comes in.
In conclusion, both pre-shredded and block cheese have their advantages and disadvantages. Pre-shredded cheese is convenient and reduces food waste but is more expensive and may not melt as well due to additives. Block cheese, meanwhile, offers versatility, freshness, and better melting properties but requires additional prep time and may not be as cost-effective for those seeking a specific blend. Ultimately, the choice between pre-shredded and block cheese depends on your priorities in terms of convenience, cost, and the desired texture and taste of your pizza.
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Other cheeses to consider
Mozzarella is the most common cheese used on pizza, with its near-perfect consistency and straightforward, mild flavour. It is also super meltable and stretchable, and browns well. However, there are many other cheeses that can be used on pizza, either on their own or blended with mozzarella.
Cheddar is a popular choice, offering a sharp, rich flavour and good stretchiness. It is a great addition to any pizza recipe and can be blended with mozzarella.
Provolone is another good melting cheese with good stretch. It is a popular pizza topping and can be blended with mozzarella.
Parmesan can be used as a barrier to protect the pizza crust from the sauce, adding a savoury saltiness. It can be blended with mozzarella or used on its own, grated over the pizza sauce.
Gorgonzola is a full-bodied, intricate, creamy and aromatic cheese that can be used on pizza.
Raclette is another cheese that can be used on pizza, either on its own or blended with mozzarella.
Fontina, smoked Gouda, pepper Jack, Muenster, and Asiago are other cheeses that can be used on pizza, either on their own or blended with other cheeses.
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Frequently asked questions
Mozzarella is the most common cheese used on pizza. It is cherished for its near-perfect consistency and straightforward flavour.
Mozzarella is popular because it is super meltable and stretchable, it browns well and has a creamy, mild flavour. It is also traditional—some would argue a pizza isn’t a pizza without mozzarella cheese.
Other popular pizza cheeses include cheddar, provolone, Parmesan, raclette, smoked gouda, pepper jack, gorgonzola, and fontina.
