The Best Cheeses To Top Your Homemade Pizza

When it comes to homemade pizza, the cheese you choose can make all the difference. While mozzarella is the most commonly used cheese on pizza due to its meltability and stretchiness, there are many other varieties to consider. The key factors to keep in mind are melt, taste, and colour. For a classic, stretchy cheese pull, opt for low-moisture mozzarella, provolone, or a blend of the two. If you're looking for a more complex flavour, consider a blend of mozzarella, cheddar, and parmesan, or branch out to Swiss cheese, blue cheese, or gouda. For a truly unique pizza, experiment with goat cheese, feta, or even blue cheese. Remember, the best pizzas are often topped with a minimum of three cheeses, so don't be afraid to get creative and combine different varieties to find your perfect trio.

Mozzarella

When using Mozzarella, it is best to shred your own cheese rather than buying pre-shredded cheese, as the latter is often coated in anti-caking agents and does not melt as well.

Parmesan, Asiago, and Cheddar

Homemade pizza is a delicious treat, and while mozzarella is the most common cheese to use, there are many other varieties that can be used to add flavour and texture. A blend of Parmesan, Asiago, and Cheddar is a great alternative to the traditional mozzarella.

When making a Parmesan, Asiago, and Cheddar blend, it is important to note that harder and more aged cheeses are less willing to melt. Therefore, it is best to use "young" (minimally aged) cheeses with a low melting point. To increase the meltability of the blend, you can pretreat the cheeses.

When making a pizza with this blend, it is recommended to shred your own cheese instead of using pre-shredded cheese. Pre-shredded cheese does not taste as good and does not melt as well as block cheese that you shred yourself.

Ingredients:

• Grated Asiago cheese (2/3 cup)
• Grated parmesan cheese (2/3 cup)
• Shredded mozzarella cheese (2 cups)
• All-purpose flour (1-1/2 cups)
• Granulated sugar (1 tablespoon)
• Instant dry yeast (1/2 tablespoon)
• Pizza sauce (3/4 cup)
• Warm water (1/2 cup)
• Freshly ground black pepper (1 teaspoon)

Instructions:

• Place your pizza stone in the middle rack of your oven and preheat to 450 degrees Fahrenheit (230 degrees Celsius).
• Prepare the Asiago, parmesan, and mozzarella cheese separately in separate bowls.
• In a large bowl, combine granulated sugar, instant dry yeast, and all-purpose flour. Stir until well blended.
• Add the warm water to the bowl and mix with a fork until a dough forms. The dough may feel light and slightly sticky.
• Let the dough rest for 5-7 minutes in the bowl.
• Take the dough out of the bowl and roll it on a floured surface until it is 1/4 inch thick.
• Sprinkle a cutting board with flour or cornmeal and transfer the floured crust to the cutting board.
• Spread the pizza sauce evenly over the dough.
• Sprinkle the three kinds of cheese on top of the pizza, starting with mozzarella, then Asiago, and finally parmesan.
• Lightly sprinkle the freshly ground black pepper over the pizza.
• Carefully slide the pizza onto the hot pizza stone in the oven.
• Bake for 13-15 minutes or until the crust edges are brown and the cheese is bubbly.
• Remove the pizza from the oven and serve hot.

Fresh Cheese

Fresh mozzarella is the star of Margherita pizzas, but it can be a little underwhelming on its own. For the best results, add it to your pizza after it comes out of the oven. This will create pools of melted, gooey cheese that provide textural contrast to the chewier, low-moisture mozzarella. Fresh, whole-milk mozzarella has a rich, milky flavour. It's packaged in plastic, not brine, and is a good choice if you want to elevate your homemade pizza.

Other fresh cheeses that work well on pizza include water-packed mozzarella, ricotta, and goat cheese. These cheeses should be added at the end of cooking or after the pizza comes out of the oven.

If you want to stick with mozzarella but are looking for a more interesting variety, try smoked mozzarella or scamorza. Smoked mozzarella has a mild, buttery flavour with a hint of sweetness, while scamorza is known for its stringiness and gooey texture.

Semi-Hard Cheese

When making a pizza, it's important to consider the melt, taste and colour of the cheese you choose. While mozzarella is the most commonly used cheese on pizza, a semi-hard cheese is a great option for coverage and can be personalised according to your taste.

Some semi-hard cheeses that you can choose from include:

• Part-skim or whole-milk mozzarella
• Fontina
• Provolone
• Cheddar
• Gouda

Mozzarella is a popular choice for pizza because it melts beautifully without turning oily or lumpy. However, other semi-hard cheeses such as cheddar and gouda can also provide a gooey melted texture. If you're looking for a more interesting flavour, consider using a blend of cheeses such as mozzarella, cheddar and parmesan for a winning combination of melt, taste and colour.

Hard Cheese

Parmesan is a traditional choice for homemade pizzas, and it pairs well with other cheeses such as mozzarella and cheddar. Parmesan can also be combined with Asiago and sharp cheddar to create a soft, sliceable block that melts beautifully. This combination is perfect for those who want a more complex flavour without sacrificing meltability.

When choosing a hard cheese for your pizza, it is important to consider the other ingredients and toppings you will be using. For example, if you are making a Greek-style pizza with roasted red peppers, artichokes, and kalamata olives, feta cheese would be an excellent choice. On the other hand, if you are making a pizza with prosciutto and arugula, shaved Parmesan or burrata would be a better option.

In addition to Parmesan and Asiago, other hard cheeses that can be used on homemade pizzas include Pecorino Romano, Gruyère, and Niva (a type of blue cheese). These cheeses will add a salty, pungent flavour to your pizza and create a unique taste experience.

Frequently asked questions