The Best Cheeses To Use For A Classic Pizza

Pizza is a beloved food worldwide, and one of the key ingredients that make it so popular is cheese. The type of cheese used on pizza can vary according to personal preference, but one variety stands out as the most popular: mozzarella. This is because of its mild flavour, creamy consistency, and superior stretchiness. Mozzarella is available in two forms: fresh and low-moisture. While the former has a creamier texture and must be consumed within a few days, the latter is denser, saltier, and has a longer shelf life. Both types complement other cheeses well, and low-moisture mozzarella is particularly good for avoiding a soggy pizza base.

However, there are several other types of cheese that can be used on pizza, including cheddar, provolone, and Parmigiano-Reggiano.

Mozzarella: mild, creamy, and fresh with great stretchability

Mozzarella is the most well-known and popular pizza topping. It is cherished for its near-perfect consistency and straightforward flavour. Its flavour is mild and fresh, with a creamy consistency. It is also known for its superior stretchability and browning properties.

Mozzarella is sold in both fresh and low-moisture variations. Low-moisture mozzarella has a longer shelf life, stronger flavours, and is easier to melt. It is also denser and saltier than fresh mozzarella. It has a low water content and releases little to no moisture when it melts, making it perfect for avoiding a soggy pizza.

Fresh mozzarella has a softer texture and a much higher water content. This extra water is released when the cheese melts, which can lead to a soggy crust if not dried properly before baking. It is creamier and has a more tangy flavour than low-moisture mozzarella. It must be consumed within a couple of days of being made.

One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella. Produced only in certain areas of Italy, its traditional recipe dates back several centuries. Buffalo Mozzarella can be baked or enjoyed fresh. It can be sprinkled on top of an already cooked pizza or melted for a classic pizza feel.

Mozzarella is often paired with other cheeses such as Parmesan, cheddar, or provolone to add extra flavour and depth to a pizza.

Parmesan: aged, salty, and adds umami

Parmesan is a hard and aged cheese that can add a salty, umami flavour to pizza. While it doesn't melt or stretch as well as younger, softer cheeses, a small amount of Parmesan can still complement a pizza topped with a more meltable cheese, like mozzarella.

Parmesan is often sold grated, but for the best flavour, it's recommended that you grate it yourself. You can sprinkle Parmesan over your pizza before or after baking it. If you choose to add it before baking, the cheese will melt slightly and add a savoury, salty taste to your pizza. If you sprinkle Parmesan on top of your pizza after it's been cooked, it will add a stronger flavour and a crunchy texture.

For a more meltable cheese, you could try blending Parmesan with a younger cheese, like mozzarella, provolone, or cheddar. This will make the Parmesan more spreadable, while still allowing its salty, umami flavour to come through.

Cheddar: mild or medium is best, with good meltability

While mozzarella is the most popular cheese for pizza, cheddar is a great alternative. It is known for its sharp flavours and strong presence, and its deep flavours can enhance the flavours of mild and spicy ingredients.

When using cheddar on a pizza, it is best to opt for a mild or medium variety, as these have better meltability. Aged cheddars are harder and less willing to melt, so it is best to avoid sharp varieties.

Cheddar can be a great addition to a blend of multiple cheeses, adding depth of flavour to a pizza. It pairs well with mozzarella, for example, to add an assertive flavour.

Provolone: semi-hard, sweet and mild, with good stretchability

Provolone is a semi-hard Italian cheese that is often used in conjunction with Parmigiano-Reggiano and Mozzarella. When young, its flavour is sweet and mild, but as it ages, it sharpens, and its texture becomes crumblier due to the forming of salt crystals in its body. It is often enjoyed on its own, but its mild flavour works beautifully on all types of pizza styles, and it can be used as a garnish or as the only cheese.

Provolone has good stretchability, and its flavour has been described as tasting like a "classic run-of-the-mill pizzeria pizza". For maximum stretch, opt for a younger cheese, and if you're looking for a sharper flavour, use an aged version. You can use a younger cheese on its own or blend either variety with mozzarella for a flavour boost.

Fresh vs low-moisture: the differences and how they affect pizza

Mozzarella is the most popular cheese for pizza. However, there are different types of mozzarella, with the two main categories being fresh and low-moisture. The best type of mozzarella depends on the style of pizza you are making.

Fresh Mozzarella

Fresh mozzarella is the most common type of cheese for Neapolitan pizza. It is made from cow milk (Fior di latte) or buffalo milk (mozzarella di bufala). It has a soft, creamy, and stringy texture, with a light, milky flavour. It melts well and doesn't burn easily, which makes it great for pizza baked at high temperatures.

The main drawbacks of fresh mozzarella are its short shelf life and high moisture content. It is usually stored in liquids, so it needs to be drained and dried before using it on a pizza to avoid a soggy crust. It is also difficult to shred due to its soft texture.

Low-Moisture Mozzarella

Low-moisture mozzarella is commonly found on American pizzas, such as New York-style pizza. It is made from skimmed cow milk and has a longer shelf life than fresh mozzarella. It is made similarly to Italian mozzarella but is dried using chemicals to lower the moisture content. This process gives the cheese a different flavour—it is milder, slightly sharper, and saltier than Italian mozzarella. It also has a firmer consistency and gets stringier when melting.

Low-moisture mozzarella is easy to shred and doesn't cause watery pizza, so it doesn't require the same preparation as fresh mozzarella. It is also cheaper and more accessible.

How to Choose the Right Mozzarella for Your Pizza

The best mozzarella for Neapolitan-style pizza is fresh mozzarella. The high moisture content and meltability, combined with its mild creamy flavour, make it perfect for pizza made in a wood-fired oven.

For American-style pizza, low-moisture mozzarella is a good option. These pizzas are usually baked at a lower temperature, which won't evaporate as much moisture. The longer shelf life, price, and accessibility also make it a convenient choice for home cooks.

For New York-style pizza, fresh low-moisture mozzarella is the classic choice, although fresh mozzarella can also be used if it is drained and dried properly.

For thick-crust pizza, fresh low-moisture mozzarella is best, as fresh Italian mozzarella contains too much moisture, which will prevent the crust from crisping.

For Chicago-style deep-dish pizza, low-moisture mozzarella is the best option. Since the cheese is under the sauce, using sliced low-moisture mozzarella creates a barrier that traps moisture.

The type of mozzarella you choose for your pizza depends on the style of pizza you are making and your personal preferences. Fresh mozzarella is best for Neapolitan-style pizzas baked at high temperatures, while low-moisture mozzarella is more suitable for American-style pizzas baked at lower temperatures. Ultimately, the most important factor may be the meltability and stretchability of the cheese, which creates the classic "ooey-gooey" pizza experience.

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