The Best Cheeses To Compliment A Pepperoni Pizza

Pepperoni pizza is a classic, beloved by many. But what type of cheese should you use to make it perfect? The answer may depend on your personal preference, but some cheeses are more popular than others.

Mozzarella is the most common choice for pizza, and for good reason. It has a mild flavour that mixes well with other toppings, and its excellent melting properties create the perfect gooey, stretchy texture. However, if you're looking for something with a bit more flavour, you could try a blend of mozzarella and provolone, or even add some sharp cheddar to the mix. These combinations are popular for New York-style pizzas.

If you're feeling adventurous, you could experiment with other cheeses like fontina, gouda, or even goat cheese. Just keep in mind that not all cheeses melt the same way, so you might need to adjust your cooking method accordingly.

Ultimately, the best cheese for pepperoni pizza is the one that you like the most!

Mozzarella

When making a pepperoni pizza with mozzarella, it is important to shred your own cheese. Pre-shredded cheese contains additives and does not taste as good or melt as well as freshly shredded cheese. For the best results, shred a block of mozzarella and use it to top your pizza.

Cheddar

For a gourmet take on pepperoni pizza, try using a creamy, cheesy base with tangy cheddar and spicy pepperoni on top. This combination is a great balance of familiar flavours with a touch of sophistication.

For a more traditional pepperoni pizza, simply use a pizza sauce base and top with cheddar and pepperoni. You could also add some fresh basil and garlic for extra flavour.

If you want to get creative with your toppings, cheddar pairs well with many other ingredients. Try using cheddar with fresh herbs, Cajun shrimp, barbecue chicken, bacon cheeseburger, or fresh veggies.

So, if you're looking to switch up your classic pepperoni pizza, cheddar is a delicious option that will add a rich, sharp flavour and melt beautifully.

Provolone

A pepperoni and provolone pizza is a great option for a Friday night or a busy weeknight. It can be made and on the table in less than 20 minutes.

To make a pepperoni and provolone pizza, you will need:

• Pizza dough
• Olive oil
• Provolone cheese slices
• Pizza sauce
• Shredded mozzarella cheese
• Shredded parmesan cheese
• Thinly sliced pepperoni

First, preheat your oven to 450 degrees Fahrenheit. Prepare your pizza dough and roll it out on a pastry or cutting board so that it is the size of your pizza pan. Grease the pan and place the dough inside, pressing it with your fingers to create a raised edge to hold the toppings.

Brush the dough with a light coating of olive oil and place a few slices of provolone on top. Cover the provolone with pizza sauce, then sprinkle with half the mozzarella and half the parmesan. Arrange the pepperoni slices over the cheeses, then top with the remaining mozzarella and parmesan.

Bake the pizza for 10-15 minutes, keeping an eye on it to ensure it doesn't burn. When the crust is a deep golden brown colour, remove the pizza from the oven and let it sit for a minute or two before slicing. Sprinkle with some extra shredded parmesan and serve.

This recipe serves 4-6 people and can be adapted by adding other toppings such as mushrooms, black olives, bell pepper, or onion.

Parmesan

A blend of Parmesan, Asiago, and sharp cheddar can be used to top a pizza. This combination is soft and highly meltable, with a salty-sweet flavour. The Parmesan really comes through after baking.

For a more creative use of Parmesan, it can be added to the pizza crust. A basic dough can be made with flour, yeast, salt, water, and oil, with Parmesan added to the mixture. This creates a delicious, buttery, Parmesan-flavoured crust.

Buying and Preparing Parmesan

When preparing Parmesan for a pizza, it is best to buy a block and shred it yourself, as pre-shredded cheese contains additives and does not taste as good. Parmesan is a hard, aged cheese, and the younger the cheese, the more easily it will melt.

Fresh vs low-moisture mozzarella

Mozzarella is the most popular cheese for pizza, but there are different types of mozzarella to choose from. The two main categories are fresh mozzarella and low-moisture mozzarella.

Fresh Mozzarella

Fresh mozzarella is a soft, bright white cheese, usually made in ball formats. It is made with a high moisture content and should be consumed within 7 days of production. It is best eaten cold and fresh. When heated, the water evaporates and may settle as a "soupy" or "puddly" mess. It works well on Neapolitan-style pizzas but is less suitable for heated sandwiches or other hot dishes.

Low-Moisture Mozzarella

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 and a saltier, tangier flavour. The lower moisture content means it browns and stretches better when heated, making it a popular choice for pizza. It is also more elastic and melts better than fresh mozzarella.

Low-moisture mozzarella is the best option for a pepperoni pizza. Fresh mozzarella tends to create a "soupy" texture when melted, which can weaken the crust and muddle the sauce. Low-moisture mozzarella will create the desired "gooey" texture and stretch of a classic pizza.

Tips for Using Mozzarella on Pizza

• Avoid pre-shredded mozzarella, which often contains additives and has a grittier texture.
• If using fresh mozzarella, dry or drain it for at least 15 minutes before adding to your pizza to avoid a "cheesy-watery" pizza.
• Tear low-moisture mozzarella into pieces or shred it on a box grater for the best melt.
• Choose whole milk low-moisture mozzarella for the best texture and flavour.

Frequently asked questions