Cheese Choice: Making The Perfect Homemade Pizza

Homemade pizza is a fun and easy way to bring the family together. While making pizza from scratch can be a daunting task, choosing the right cheese can make all the difference. The most popular choice is mozzarella, which is known for its superior stretchability and browning properties. However, there are other options to consider, such as cheddar, provolone, and ricotta. When selecting a cheese for your pizza, it is important to choose a young, soft cheese that will melt easily and complement the other flavours in your pizza.

Mozzarella, Parmesan, and Cheddar

However, some pizza-makers prefer to use a blend of cheeses to add more flavour and complexity to their pizza. Cheddar, for example, has a sharp, nutty, rich flavour and holds up well as it cools, remaining soft and pliable. Parmesan has a salty and slightly sweet flavour.

One source recommends a blend of aged Parmesan, Asiago, and sharp cheddar, which can be pretreated to increase its meltability. This blend is soft and just as meltable as Velveeta.

Mozzarella and provolone is another popular blend used by many pizzerias, offering both stretch and flavour.

When making a pizza with mozzarella, it is important to use low-moisture mozzarella to prevent the pizza from becoming soggy. Full-fat mozzarella also helps to achieve a good cheese stretch. Fresh mozzarella can be used, but it should be chopped into cubes and left to dry in the fridge before using.

When using cheddar or other harder cheeses, it is best to shred the cheese yourself, as pre-shredded cheese contains additives that can affect the taste and melt of the cheese.

Low-moisture mozzarella

Flavour

Meltability

Buying Low-Moisture Mozzarella

When buying low-moisture mozzarella, look for whole-milk cheese and shred it yourself. Part-skim or skim mozzarella has a lower fat content, which can cause it to form unattractive sheets when melted and browned.

Some brands of low-moisture mozzarella available in the US include Polly-O, Trader Joe's, and Capiello. If you are unable to find a block of low-moisture mozzarella, you can use Kraft "Creamy" string cheese or Sargento "Creamery" mozzarella, which are both nationally available in the US.

Fresh mozzarella

When making pizza with fresh mozzarella, it is important to preheat your oven to a high temperature, ideally around 500°F. The high temperature will help the pizza cook quickly and ensure that the cheese melts evenly. If you are using a pizza stone or steel, preheat it along with the oven for at least 30 minutes to ensure it is sufficiently hot.

For the best results, shred your own cheese instead of using pre-shredded mozzarella, which contains additives that can affect its melting ability and taste. Fresh mozzarella is typically sold in blocks or balls and should be cut into small pieces before being added to your pizza. If you are using mozzarella pearls, simply scatter them over your pizza.

In addition to its flavour and melting properties, fresh mozzarella also offers a superior stretch when compared to other cheeses. This means that you can expect long, gooey strands of cheese when you take a bite of your pizza—a true delight for cheese lovers!

Provolone

When making a pizza with provolone, it is best to shred your own cheese from a block rather than buying pre-shredded cheese, which contains additives and does not taste as good. You can also buy pre-sliced provolone from the dairy section or deli.

A simple provolone pizza recipe involves topping a rolled-out dough base with grated parmesan, sliced provolone, sliced tomatoes, and chopped fresh basil. The pizza is then baked for 12-18 minutes at 425 degrees until the crust is golden brown.

Cheddar, Fontina, Gouda, Jack, Raclette, and Muenster

Homemade pizzas are a great way to get creative with your favourite ingredients. While mozzarella is the traditional cheese of choice, there are several other types of cheese that can be used to make delicious pizzas, including Cheddar, Fontina, Gouda, Jack, Raclette, and Muenster.

Cheddar is a popular alternative to mozzarella, offering a different flavour and texture. Younger, milder cheddars with lower fat content are ideal for pizza as they melt more smoothly and produce less grease. However, aged cheddars can also be used, but they tend to be greasier and may not melt as well. Cheddar works well with stronger flavours such as red onions, peppers, and BBQ sauce. It is also a good choice for a cheeseburger pizza or a BBQ chicken pizza.

Fontina is a delicious cheese that can be used on its own or in combination with other cheeses. It pairs well with mushrooms, ricotta cheese, and fig preserves. Fontina melts beautifully and adds a creamy, nutty flavour to the pizza.

Gouda is a semi-soft cheese that can be shredded or sliced and used as a topping. It goes well with red onions and can be paired with other cheeses such as Edam.

Jack cheese, specifically Monterey Jack, is a mild and creamy cheese that melts well and is similar to mozzarella. It can be used as a substitute for mozzarella on pizzas and adds a farm-fresh flavour. Varieties such as Garlic & Basil Jack, Tomato Basil Jack, and Pizza Jack incorporate flavours that complement pizza toppings.

Raclette is a Swiss cheese that can be used as a pizza topping, especially if you want to use up leftover raclette from a previous meal. It can be paired with ingredients such as potatoes, cream, and bacon.

Muenster is a semi-soft cheese with a mild flavour that can be used as a pizza topping. It melts well and adds a creamy texture to the pizza.

When using these cheeses on homemade pizzas, it is important to consider the quality and age of the cheese, as well as the flavour profile and melting characteristics. Experimenting with different combinations of cheeses and toppings can lead to delicious and unique pizza creations.

Frequently asked questions