The Best Cheeses To Use For A Pizza

Pizza is a beloved food worldwide, and a key ingredient in this delicious dish is cheese. The type of cheese used can vary depending on personal preference, availability, and the desired flavour and texture of the pizza. While some people prefer the simplicity of a single type of cheese, others enjoy experimenting with different combinations.

Mozzarella is the most popular pizza cheese

Mozzarella is the most popular cheese for pizza. It is America's favourite pizza cheese, and some would argue that a pizza isn't even a pizza without it. It is cherished for its near-perfect consistency and straightforward flavour, with a creamy, tangy, or salty/tangy taste. It has superior stretchability and browning properties, and its mild flavour is an advantage when you have a lot of other flavours from sauce and toppings.

Mozzarella is sold in both fresh and low-moisture variations, each offering unique characteristics. Low-moisture mozzarella is denser and saltier than fresh mozzarella, with a longer shelf life and stronger flavour. It also has a low water content, so it won't make your pizza soggy. Fresh mozzarella has a softer texture and a higher water content, so it can make your pizza crust soggy if you're not careful.

Mozzarella is the GOAT (Greatest of All Time) for a few reasons. It's super meltable and stretchable, it browns well, and its flavour is creamy yet mild. It's also a traditional choice, with a near-perfect consistency and a straightforward flavour.

While you can use other cheeses on your pizza, if you want to keep things simple, mozzarella is the way to go.

Low-moisture mozzarella is best for avoiding a soggy pizza

When making pizza, the cheese you choose can have a big impact on the final result. While there are many types of cheese that can be used on pizza, low-moisture mozzarella is the best option for avoiding a soggy pizza.

Low-moisture mozzarella is a type of cheese that has undergone an additional drying process, resulting in a denser texture and lower water content compared to fresh mozzarella. This makes it ideal for pizza because it releases little to no moisture when it melts, preventing the pizza crust from becoming soggy. It also has a longer shelf life and stronger flavour than fresh mozzarella.

When selecting low-moisture mozzarella for your pizza, opt for whole milk varieties as they have a higher fat content, which improves meltability and browning. However, if you are unable to find low-moisture whole milk mozzarella, part-skim varieties can also be used. Just keep in mind that they may not melt and brown as well.

To ensure the best results, shred the low-moisture mozzarella yourself instead of purchasing pre-shredded cheese. Pre-shredded cheese is often coated with additives like cellulose, potato starch, or cornstarch to prevent clumping and prolong shelf life. These additives can negatively impact the taste and meltability of the cheese.

In addition to low-moisture mozzarella, there are other cheeses that can be used on pizza while still avoiding a soggy pie. Provolone, a semi-hard Italian cheese, is a popular choice and is often used in combination with mozzarella. It has a mild flavour that sharpens as it ages, and it melts well, although it may not provide the same stretchiness as mozzarella.

Another option is young or minimally aged cheeses such as Monterey Jack, which melts quickly and has excellent stretchability. Aged cheeses like Parmesan can also be added in small amounts to enhance the flavour of your pizza without risking a soggy crust.

By choosing low-moisture mozzarella or other suitable cheeses, you can create a delicious pizza with a perfect balance of flavours and textures, without the sogginess that can sometimes occur.

Fresh mozzarella has a higher water content

The higher water content of fresh mozzarella also gives it a softer texture and a creamier taste. It is often packaged in water and has a shorter shelf life than low-moisture mozzarella. Fresh mozzarella is best consumed within a couple of days of being made.

One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, or Buffalo Mozzarella, which is produced in certain areas of Italy and has a traditional recipe that dates back several centuries. Buffalo Mozzarella can be used on pizza by sprinkling dollops of it on top of an already cooked pizza, or by letting it melt for a classic pizza feel.

When making pizza, it's important to consider the moisture content of the cheese to avoid a soggy pie. While fresh mozzarella has a higher water content, low-moisture mozzarella is denser, saltier, and has a longer shelf life. It also melts more easily and has a stronger flavour.

Ultimately, the type of mozzarella used on a pizza depends on the desired texture and flavour profile. Fresh mozzarella can add a creamy taste and soft texture, while low-moisture mozzarella provides a denser, saltier option that is less likely to make the pizza soggy.

Pre-shredded cheese is coated with additives

Pre-shredded cheese is certainly convenient, but it comes at a cost. Firstly, it contains unnecessary additives like anti-caking agents and mould inhibitors to prevent the cheese from clumping together. These additives can include cellulose powder, made from cotton and wood pulp, as well as potato starch and calcium sulphate. While not necessarily harmful, these additives are not needed when using freshly grated cheese.

Secondly, pre-shredded cheese is more expensive than simply grating a block of cheese yourself. Thirdly, and perhaps most importantly, hand-shredded cheese tastes better. The powdery texture of the wood pulp coating on pre-shredded cheese can create a barrier to flavour, impacting the overall taste of your pizza.

For pizza, it is best to shred your own cheese to avoid these additives. While pre-shredded cheese can be a great time-saver, it is worth considering the impact on the taste and texture of your pizza. By shredding your own cheese, you can ensure a more authentic flavour and better melting capabilities.

When shredding your own cheese, it is recommended to use a high-quality grater made from grade 304 stainless steel. After shredding, you can store the extra cheese in a reusable silicone bag in the fridge for up to two weeks or freeze it in portions.

By taking the time to shred your own cheese, you can improve the overall quality of your pizza and avoid the hidden ingredients found in pre-shredded cheese.

Other cheeses that work well on pizza include cheddar, provolone, and ricotta

While mozzarella is the most popular choice of cheese for pizza, there are several other options that work well. These include cheddar, provolone, and ricotta.

Cheddar is a sharp-flavoured, strong-presence cheese that goes well with mild and spicy ingredients. It is a popular choice for those who want a more intense flavour on their pizza. It is also a good melting cheese, but it is recommended to use a milder variety for pizza as the sharp varieties do not melt as well.

Provolone is a semi-hard Italian cheese with a sweet and mild flavour when young, which sharpens as it ages. It is often used in conjunction with parmesan and mozzarella. It has a good melt and is a solid runner-up to mozzarella in terms of stretch. Many pizzerias use a blend of these two cheeses.

Ricotta is a fresh, mild, and creamy cheese with a high water content. It is not exactly meltable but can be added in dollops to a pizza or paired with mozzarella. It works well on a white pizza without tomato sauce.

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