Randy Chandler
A plain cheese pizza is a simple yet delicious meal, but what type of cheese should you use to get that perfect, gooey texture? The answer is low-moisture whole-milk mozzarella. This is an aged version of fresh mozzarella with a firmer texture and a saltier, tangier flavour. Its lower moisture content improves meltability, creating that satisfying cheese pull when you bite into a slice.
However, you can use other cheeses, such as provolone, fontina, or even a blend of cheeses to add complex flavours and textures. Just remember that hard or aged cheeses like Asiago, Parmesan, or Romano should be used sparingly as they can become oily or grainy when melted on their own. So, get creative, and experiment with different cheese combinations to find your perfect plain cheese pizza!
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Provolone, Parmesan, Fontina, Cheddar, Feta, Goat Cheese, Ricotta, Romano, Asiago, Muenster, Gouda, Swiss Raclette |
| Texture | Melty, Stretchy, Chewy, Tangy, Gooey, Milky, Salty, Stretchy, Creamy |
| Moisture Content | Low-moisture |
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What You'll Learn
- Mozzarella: the classic choice, but use low-moisture to avoid a soggy pizza
- Parmesan: use sparingly, as it can become oily or grainy when melted on its own
- Provolone: adds chewiness and a classic pizzeria taste
- Fontina: introduces a silky texture
- Fresh mozzarella: puddles beautifully on margherita pizzas
Mozzarella: the classic choice, but use low-moisture to avoid a soggy pizza
Mozzarella is the classic choice of cheese for a plain cheese pizza, but it's important to opt for low-moisture mozzarella to avoid a soggy pizza.
Mozzarella is a mild, creamy cheese with perfect meltability, creating the iconic stretchy, gooey layer that pizza lovers crave. It is the undisputed king of pizza cheese and is known for its mild, milky taste. However, fresh mozzarella has a high water content, which can make your pizza soggy. Therefore, it is best to use low-moisture mozzarella, which has a lower moisture content and improves the cheese's meltability. It also gives the pizza that essential stretchy layer and browns nicely in the oven.
When making a plain cheese pizza, it is important to consider the moisture content of the cheese to ensure the pizza is not soggy. Low-moisture mozzarella is an excellent choice for achieving the perfect balance of flavour and texture. It is a classic choice that will ensure your pizza has that iconic stretchy, gooey layer that is loved by many.
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Parmesan: use sparingly, as it can become oily or grainy when melted on its own
Parmesan is a popular choice for pizza toppings. However, it is important to use it sparingly as the sole cheese on a pizza. When melted, Parmesan can become oily or grainy, and it does not become stringy like mozzarella.
Parmesan has a relatively low moisture content and a higher fat content, which makes it resistant to melting. When heated, the water evaporates, and the fat separates from the solid proteins, causing the cheese to become oily, clumpy, or grainy. The longer it is heated, the more pronounced these effects will be. Therefore, it is best to use lower heat settings and melt Parmesan slowly to prevent the fat from separating.
The age of the Parmesan also matters. Parmigiano Reggiano, the most renowned type of Parmesan, is aged for a minimum of 12 months, and the longer it ages, the lower its water content becomes. Consequently, aged Parmesan softens but does not melt entirely.
When using Parmesan on a pizza, it is best to combine it with other cheeses that melt more easily, such as mozzarella or provolone. This will help to balance out the texture and ensure that your pizza has a nice, gooey cheese layer.
In addition, it is recommended to use fresh or finely grated Parmesan, as this type offers better meltability compared to pre-grated, dry cheese. Adding a small amount of liquid, such as milk or sauce, can also help to thin out the cheese and make it more amenable to melting without making your pizza too watery.
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Provolone: adds chewiness and a classic pizzeria taste
Provolone is a popular cheese choice for plain cheese pizzas. It is often blended with mozzarella to add depth to the flavour profile without overpowering the other ingredients. According to taste-testers, provolone gives pizza a "classic run-of-the-mill pizzeria pizza" flavour.
Provolone is a semi-hard cheese with a smooth texture and a slightly sharper and more complex flavour than mozzarella. It melts beautifully, creating a creamy consistency with a hint of tanginess. This cheese is a good choice for meat lovers' pizzas, veggie pizzas, and any pizza that could use a flavour boost.
When making a plain cheese pizza with provolone, it is important to note that the cheese should be shredded yourself and not bought pre-shredded. Pre-shredded cheese contains starch that prevents caking and is not good for pizza.
In addition to provolone, other cheeses that go well on a plain cheese pizza include mozzarella, fontina, muenster, and cheddar. These cheeses offer a good balance of flavour and meltability, creating the perfect, stretchy cheese pull that is desired in a plain cheese pizza.
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Fontina: introduces a silky texture
Fontina is a semi-soft cheese with a smooth and silky texture and a mild, nutty flavour. It is an excellent choice for gourmet pizzas, especially when paired with other mild cheeses or ingredients like truffles, prosciutto, and arugula.
Fontina's smooth, silky texture is a result of its semi-soft consistency, which allows it to melt beautifully and evenly. This quality makes it perfect for achieving that desirable, stretchy cheese pull when taking a bite out of a slice of pizza. The mild, nutty flavour of Fontina also adds depth to the overall taste of the pizza without being too overpowering.
Fontina cheese is an ideal choice for those who want to elevate their pizza experience. Its smooth, creamy texture and subtle flavour make it a versatile ingredient that complements a variety of toppings and other cheeses. When paired with truffles, prosciutto, or arugula, Fontina adds a touch of sophistication to your pizza.
In addition to its taste and texture, Fontina cheese also has a unique history. It is believed to have originated in the Val d'Aosta region of Italy, where it has been produced for centuries using traditional methods. Today, Fontina is enjoyed worldwide and is recognised as a protected designation of origin (PDO) product, ensuring that its quality and authenticity are preserved.
Fontina cheese is a wonderful option for those seeking a silky texture and a mild, nutty flavour in their pizza. Its ability to melt evenly and create a stretchy cheese pull makes it a favourite among pizza enthusiasts. Whether you're crafting a gourmet pie or simply looking for a new cheese to try, Fontina is worth considering for your next pizza night.
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Fresh mozzarella: puddles beautifully on margherita pizzas
Margherita pizza is a celebration of simple, fresh ingredients. It features a crisp, chewy crust topped with juicy tomatoes, basil, and mozzarella cheese. The pizza is named after Italy's Queen Margherita, who was served this dish when she visited Naples in the late nineteenth century. The red tomatoes, white mozzarella, and green basil were chosen to represent the colours of the Italian flag.
Fresh mozzarella is the perfect rich counterpart to the tomatoes and basil. It is also what gives the pizza its signature puddles. Those heavenly balls of fresh mozzarella are stored in watery whey and contain a substantial amount of moisture. In commercial pizza ovens that hit 800-900ºF, most of this water simply evaporates. But in a home oven that only goes up to 550ºF, the evaporation doesn't happen at the same rate, and the excess moisture from the mozzarella forms watery puddles that prevent the dough from cooking.
Fortunately, there is a simple solution to this problem. Before assembling your pizza, tear the mozzarella into 5 or 6 pieces and let them sit on a clean kitchen towel or in a fine metal sieve underneath something heavy for about half an hour. This will squeeze out the excess water, and when you cook your pizza, there will be no more puddles—just beautifully melted cheese, shining in all its delicate, moderately salty, slightly tangy glory.
If you want to avoid the puddle problem altogether, you can opt for low-moisture mozzarella, which is commonly used in New York-style pizzerias. However, if you're going for that classic Margherita taste, fresh mozzarella is the way to go.
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Frequently asked questions
For a plain cheese pizza, it is best to use low-moisture, whole-milk mozzarella. This is because it has a lower moisture content, which improves the cheese's meltability and prevents the pizza from becoming watery.
Yes, you can use fresh mozzarella on a plain cheese pizza, but it has a high moisture content and can make your pizza wet.
Other cheeses that work well on a plain cheese pizza include provolone, fontina, and parmesan.
To prevent the cheese on your pizza from becoming a single big piece when it cools, use low-moisture mozzarella and avoid pre-shredded cheese, which contains additives that affect meltability.
