Patrick Oconnell
New York-style pizza is famous for its stretchy, full-fat mozzarella cheese. Unlike Neapolitan pizza, which uses fresh mozzarella, New York-style pizza uses dry, low-moisture mozzarella. This type of mozzarella is aged for longer and has a lower water content, resulting in a less soggy pizza. The cheese is grated and sprinkled on the pizza, melting on the surface to form a loose matrix with the sauce underneath. For vegans, there are also dairy-free mozzarella options made with ingredients like rice starch, cashews, and chickpeas, which offer the same stretchy effect as regular mozzarella.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella |
| Type of Mozzarella | Dry, full-fat, low-moisture |
| Vegan Option | Yes |
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What You'll Learn
Mozzarella is the best cheese for New York-style pizza
The mozzarella cheese used on New York-style pizzas is dry mozzarella, as opposed to the fresh mozzarella used on Neapolitan pizzas. It is also important to note that the cheese ought to be full-fat and grated in-house, as low-fat or pre-shredded cheese does not stretch in the same way.
Low-moisture mozzarella is a good option, as it has been aged for longer and has a lower water content, meaning your pizza is less likely to bake up soggy. It also melts great and has a delicious salty/tangy flavour.
For vegans, there are also many dairy-free mozzarella options that produce the same stretchy effect as regular mozzarella. These cheeses include vegan ingredients such as rice starch, cashews and chickpeas.
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The cheese should be full-fat
Mozzarella is the best cheese for a New York-style pizza. However, unlike Neapolitan pizza, which uses fresh mozzarella, New York-style pizza uses dry, low-moisture mozzarella. This is because fresh mozzarella has a higher water content, which can make the pizza soggy.
The cheese is grated and sprinkled on the pizza, where it melts on the surface to form a loose matrix. The molten cheese mingles with the sauce underneath, and the high heat of the oven browns it, creating a mix of brown, red and white.
Vegan mozzarella is also an option for New York-style pizza. It produces the same stretchy effect as regular mozzarella and does not have the dry and waxy texture of other vegan cheeses.
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It should be grated in-house
New York-style pizza is usually topped with mozzarella cheese. However, unlike Neapolitan pizza, which uses fresh mozzarella, New York-style pizza uses dry, low-moisture mozzarella. This is because fresh mozzarella has a higher water content, which can make the pizza soggy. It is also important to note that the cheese ought to be grated in-house. Don't be tempted to purchase pre-shredded cheese. This type of cheese is coated with starch to prevent it from clumping. It is also important to use full-fat cheese, as low-fat or part-skim cheese does not stretch in the same way. When the pizza is placed in the oven, the mozzarella melts on the surface to form a loose matrix, mingling with the sauce underneath. The cheese is browned by the high heat of the oven, resulting in a mix of brown, red and white. For vegans, there are also dairy-free mozzarella options available, which include ingredients such as rice starch, cashews and chickpeas.
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It should be dry mozzarella
New York-style pizza is characterised by the use of dry mozzarella cheese. This is different to Neapolitan pizza, which uses fresh mozzarella. The mozzarella cheese used on New York-style pizza should be full-fat, as this is the only type of cheese that can achieve the desired stretchy effect. Low-fat or part-skim cheese does not stretch in the same way. The cheese should be grated in-house, as pre-shredded cheese is coated with starch to prevent clumping.
Mozzarella is a popular choice for pizza because of its stretchy texture. However, it is important to note that there are different types of mozzarella cheese, and the type used on a New York-style pizza is specifically dry mozzarella. This type of mozzarella has a lower water content than fresh mozzarella, which means that the pizza is less likely to become soggy. Dry mozzarella also melts well and has a salty and tangy flavour.
When making a New York-style pizza, the dry mozzarella cheese is grated and sprinkled on top of the pizza. The high heat of the oven causes the cheese to melt and brown, creating a mix of brown, red, and white colours. This molten cheese mingles with the sauce underneath, adding flavour and texture to the pizza.
It is worth mentioning that vegan alternatives to dry mozzarella cheese are also available for those who follow a plant-based diet. These vegan cheeses are made with ingredients such as rice starch, cashews, and chickpeas. They produce the same stretchy effect as regular mozzarella cheese, allowing vegans to enjoy an authentic New York-style pizza experience.
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There are vegan options
New York-style pizza is traditionally made with dry, full-fat mozzarella cheese. However, there are vegan options for those who don't eat dairy. Vegan mozzarella is made with ingredients such as rice starch, cashews and chickpeas, and it has the same stretchy texture as regular mozzarella. This means vegans can enjoy an authentic New York-style pizza experience without compromising on taste or texture.
When making a New York-style pizza, it's important to grate the cheese in-house, as pre-shredded cheese is coated with starch to prevent clumping. The cheese should be sprinkled on the pizza and then melted in a high-heat oven, where it will brown and mingle with the sauce underneath to create a mix of brown, red and white.
For those who are vegan, it's worth seeking out a pizzeria that offers vegan cheese, such as Big Mario's Pizza in Seattle, which offers a vegan New York-style pizza with stretchy, non-waxy vegan mozzarella. With the right ingredients and preparation methods, vegans can enjoy a delicious and authentic New York-style pizza experience.
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Frequently asked questions
Mozzarella.
Dry mozzarella.
Fresh mozzarella.
There are many vegan cheese options that are used in pizzas. The best vegan mozzarella cheese is made with ingredients such as rice starch, cashews and chickpeas.
