Bushra Griffith
Pizza is one of the world's most popular foods, and a key ingredient is cheese. But which type of cheese is best? Mozzarella is the most popular choice, with its mild flavour and excellent melting and browning properties. However, there are many other options to consider, including provolone, parmesan, cheddar, and gouda. The best cheese for pizza should have a low melting point, mild stretchiness, and a mild flavour that won't overpower other toppings.
| Characteristics | Values |
|---|---|
| Cheese Type | Mozzarella, Cheddar, Parmesan, Provolone, Havarti, Gorgonzola, Parmigiano-Reggiano, Goat Cheese, Fontina, Smoked Gouda, Pepper Jack, Raclette, Muenster, Scamorza, Monterey Jack, Gruyere, Ricotta, Asiago, Romano, Oaxaca, Edam, Gouda, Feta, Burrata, Mild White Cheddar, Manchego, Pecorino Romano, Buffalo Mozzarella |
| Browning Capability | Should turn a light golden brown without burning |
| Melting Ability | Should evenly cover the surface without leaving lumps or becoming too thin |
| Stretchiness | Should show visible strands when pizza slices are pulled apart |
| Fat Content | The higher the milk fat percentage, the denser the cheese, helping it stretch and melt |
| Moisture Content | The higher the moisture content, the more likely the pizza will be soggy |
What You'll Learn
Mozzarella
When using mozzarella on a pizza, it is recommended to shred your own cheese rather than using pre-shredded cheese, as this will result in better taste and melt.
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Cheddar
When using cheddar on a pizza, it is recommended to use a blend of cheeses, such as mozzarella and provolone, to balance the flavours and improve meltability. One source recommends a blend of mozzarella, provolone, and sharp cheddar in a 4:1:1 ratio. Another suggests using mild cheddar with mozzarella and Parmesan, as the more robust flavour of cheddar will stand out.
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Parmesan
When it comes to using Parmesan on pizza, it is best used as a garnish rather than a blend. Shave or grate the cheese and sprinkle it on top of freshly baked pizzas to enhance the flavour of the entire pie. Parmesan pairs well with a variety of pizza styles, including Sicilian, Margherita, and Hawaiian pizzas. It also goes well with other fresh and flavorful toppings, such as prosciutto and arugula.
While Parmesan adds a delicious savoury element to pizzas, it is important to note that it does not melt well. When exposed to heat, its umami taste is compromised, and instead of melting, it tends to crisp. Therefore, Parmesan should always be added after the pizza is baked, enhancing the flavour without altering the texture of the cheese.
For pizza lovers who enjoy the taste of Parmesan, creating a blend of aged Parmesan, Asiago, and cheddar cheeses is another option. This blend can be pre-treated to increase its meltability, resulting in a soft and sliceable topping that still retains the distinct flavour of Parmesan.
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Provolone
If you are making a provolone pizza, a simple but flavourful option is to couple it with fresh tomatoes and basil. You could also try a blend of provolone, mozzarella and parmesan, or provolone, mozzarella and cheddar.
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Goat Cheese
Some pizza topping combinations that work well with goat cheese include:
- Spinach and tomatoes with a balsamic and olive oil drizzle
- Pesto
- Caramelized onions
- Prosciutto
- Smoked pork
- Arugula
- Fresh basil
- Avocado
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Frequently asked questions
Mozzarella is the most popular cheese for pizza toppings, but there are several other options, including cheddar, parmesan, provolone, gouda, goat cheese, and ricotta.
Low-moisture mozzarella is best for pizza toppings as it has a longer shelf life, a saltier and denser flavour, and melts faster than high-moisture mozzarella.
Some creative combinations include mozzarella and provolone, mozzarella and sharp cheddar, and mild white cheddar, manchego and pecorino romano.
