Andy Montoya
Cheese pizza is a classic dish that combines a simple dough base, tangy tomato sauce, and milky, stretchy cheese. The cheese is the star of the show, providing a critical combination of flavour and texture. While there are many types of cheese that can be used, mozzarella is the most common due to its perfect balance of flavour and stretchiness. However, other cheeses like provolone, emmental, fontina, and even feta can be used to add a gourmet twist. The right cheese can elevate a pizza, while the wrong cheese can lead to disappointment, so it's important to choose a cheese that complements the other ingredients and has the desired melting point and texture.
| Characteristics | Values |
|---|---|
| Taste | Mozzarella is the most popular cheese for pizza, known for its ooey-gooey texture and stretchiness. |
| Other popular options include provolone, cheddar, parmesan, fontina, gouda, Swiss raclette, and ricotta. | |
| Feta is a less common choice that can add a gourmet twist with its crumbly texture and sharp flavor. | |
| Melting Point | Softer, younger cheeses tend to melt better than harder, more aged cheeses. |
| Mozzarella has a low melting point and creates a classic "cheese pull." | |
| Provolone, fontina, gouda, and Swiss cheese also melt well. | |
| Harder cheeses like parmesan may not melt well and can be added to the top of the pizza for texture. | |
| Manufacture | Analogue cheeses are designed to melt well, remain chewy, and are cheaper and quicker to produce than real cheese. |
| Low-moisture mozzarella was first manufactured in dairy factories in the Midwestern United States and is commonly used on frozen pizzas. |
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What You'll Learn
Mozzarella is the most popular cheese for pizza
Cheese pizza is a beloved classic, with mozzarella being the most popular cheese for pizza globally. However, in the United States, only about 30% of pizza cheese used is actual mozzarella, with the remaining being a blend of other cheeses or analogue cheese.
Mozzarella is a soft, spun-curd cheese made from cow's milk. It is known for its signature meltability, resulting in the ooey-gooey, stringy texture that is highly desirable in pizza cheese. The full-fat, whole milk variety is preferred for pizza as it has a silkier mouthfeel when melted compared to part-skim mozzarella, which tends to become chewy when cooled.
To achieve the optimal texture and stretch, low-moisture mozzarella is often used in pizza-making. This variety was specifically developed for pizza in the Midwestern United States and is sometimes called "pizza cheese." It is important to note that fresh mozzarella has a higher moisture content, which can cause the pizza to become soggy during the baking process. Therefore, it is usually reserved for Neapolitan-style pizzas cooked at high temperatures.
When selecting mozzarella for pizza, it is recommended to choose a block of cheese and shred it yourself to avoid additional ingredients and anti-caking agents found in pre-shredded cheese, which can affect its melting properties. The Grande and Galbani brands are popular choices among pizzerias, with the former being considered the gold standard for New York-style pizza.
While mozzarella is the most popular choice, other cheeses like provolone, Cheddar, Parmesan, Emmental, pecorino romano, and ricotta are also commonly used as pizza toppings or blended with mozzarella to enhance flavour and texture.
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Analogue cheese is often used as a substitute
While mozzarella is the most popular cheese for pizza, analogue cheese is often used as a substitute. Analogue cheese is a pasteurized and processed cheese-like product that is quicker and cheaper to produce than real cheese. It is designed to melt well and remain chewy, and is used on many mass-produced pizzas in North America and the United Kingdom.
Analogue cheese is not a new concept, and its production has been refined over the years. New stabilizer systems have been developed, improving the creation of analogue pizza cheeses. Analogue cheese is made with casein, a by-product of milk, and vegetable oil, rather than milk fat. It can also be made with rennet, a coagulating agent used in cheesemaking, to create a mozzarella substitute for frozen pizzas.
The production process for analogue cheese can be similar to that of cream cheese, although there may be differences, such as avoiding homogenization. In some cases, the product is heated to a specific temperature for a set amount of time, affecting the proteins in the mixture. This process is tailored to the desired outcome for the analogue cheese, taking into account the desired melting point and texture.
While analogue cheese is a popular substitute, it is worth noting that it is not considered "real" cheese. In the United Kingdom, for example, the term "cheese analogue" is used to distinguish it from actual cheese. Despite this, analogue cheese appears to be the leading type of cheese analogue produced globally. Its convenience and functionality make it a popular choice for mass-produced pizzas.
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Different cheeses have different melting points
The point of a cheese pizza is to enjoy the taste of melted cheese atop a pizza base. Different cheeses have different melting points, and this can be influenced by factors such as fat content, moisture, and the addition of other ingredients.
Mozzarella is the most popular cheese for pizza globally, known for its meltability and stretchiness. However, it is estimated that only 30% of pizza cheese used in the United States is mozzarella, with the remaining being a blend of other cheeses or processed cheese products.
The fat content of cheese affects its melting properties. For example, cheddar, with 31% fat, will become rubbery and not run when melted, while Emmental, with 28% fat, will keep its shape. Aging also plays a role, as younger cheeses have higher moisture content and melt more easily, while aged cheeses require very high heat to begin to run.
Some cheeses, like American-style cheeses, have a very low melting point due to their high liquid content, resulting in a gooey texture. On the other hand, drier grating cheeses like Parmesan or Pecorino-Romano tend to separate into clumps or break when melted due to their lower moisture content and tighter protein clumps.
Processed cheese products, also known as analogue or analog cheese, are commonly used on mass-produced pizzas. These are designed to melt well and remain chewy, but they lack the nuanced flavor of real cheese. Examples include Provel, which uses a blend of cheddar, Swiss, and provolone, and casein-based mozzarella-like imitations.
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The texture of the cheese is important
Mozzarella is often the go-to choice for pizza because it strikes a perfect balance between flavor and stretchiness. Its elasticity and perfect moisture-to-fat ratio create the signature cheese pull that is so iconic for pizzas. However, some people may find plain mozzarella to be lacking in flavor, and it can also turn into a single solid piece when it cools, causing it to fall off the pizza. To enhance the flavor and prevent the cheese from solidifying, mozzarella can be combined with other cheeses or ingredients.
For those who want to experiment with different flavors and textures, there are several alternative cheeses to consider. Provolone, the second most popular pizza cheese, has a slightly tangy flavor and a smooth, creamy texture when melted. Cheddar, which is often mixed with mozzarella, adds chewiness and a sharper taste. Other options include Emmental, which has a strong flavor, and pecorino romano, which adds a savory saltiness to the pie. These cheeses not only contribute to the taste but also influence the overall texture of the pizza.
Additionally, processed cheese-like products, known as analogue or analog pizza cheese, are commonly used in mass-produced pizzas. These products are designed to melt well and remain chewy, and they are quicker and cheaper to produce than real cheese. They may be formulated with less sophisticated cheese-making equipment and often contain casein, a milk by-product, and vegetable oil instead of milk fat. While these analogue cheeses may not have the same textural qualities as traditional cheeses, they are widely used in frozen pizzas and can provide a similar stretchy, melted effect.
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Cheese blends are common
Mozzarella is a soft, spun-curd cheese made from cow's milk. It is used for its signature meltability and stretchiness, creating the classic "cheese pull" associated with pizza. However, mozzarella is not the only cheese used on pizzas, and blends are often used to create a more nuanced flavour or to improve the melt. For instance, a blend of parmesan, asiago, and sharp cheddar can be used to increase meltability, while a blend of mozzarella and provolone may be used to reduce browning.
In addition to cheddar and provolone, other cheeses that can be used in pizza blends include gouda, fontina, emmental, pecorino romano, and ricotta. These cheeses are chosen for their flavour and texture, with some having higher melting points that result in a thicker, creamier layer when melted. For example, fontina has a nutty taste, while provolone is slightly tangy.
Pizza-makers may also use processed cheese-like products, which are quicker and cheaper to produce than real cheese. These analogue cheeses are designed to melt well and remain chewy, and are often used on mass-produced pizzas. They may be formulated for processing with less sophisticated cheese-making equipment, and can include casein, a by-product of milk, and vegetable oil, rather than milk fat.
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Frequently asked questions
Cheese is a critical component of any great pizza. It elevates the flavour and texture of the pizza. The right cheese can create the gooey, stretchy goodness that makes pizza so satisfying.
Mozzarella is the most common choice for pizza due to its perfect balance between flavour and stretchiness. However, other cheeses like provolone, emmental, fontina, gouda, and parmesan can be good alternatives.
The straightforward answer is pizza dough, tomato sauce, and cheese. However, the way you handle these ingredients makes all the difference. For example, the setup of your oven makes a huge difference. You should preheat your oven for 1 hour with a pizza stone, baking steel, or a sturdy, upside-down baking sheet on the upper third rack.
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese, such as mozzarella-like processed cheeses and mozzarella variants.
Choose a cheese that complements the other ingredients in your pizza. The texture is also important. Cheeses like mozzarella, asiago, gouda, and provolone have a smooth and creamy texture when melted.
