Frederic Melton
Pizza is a beloved dish around the world, and one of the key ingredients that make it so delicious is the cheese. But what type of cheese is the best for pizza? The answer may vary depending on personal preference, but there are a few types that are commonly used and loved by many. The most popular and classic choice is mozzarella, which is known for its perfect meltability and mild, creamy flavor. It creates that iconic stretchy, gooey layer that pizza lovers crave. Other types of cheese that are also great on pizza include provolone, gouda, Monterey Jack, and cheddar. Each of these cheeses offers a unique flavor and texture that can enhance the taste of the pizza. So, whether you're a fan of thin crust, deep dish, or something in between, choosing the right cheese can take your pizza experience to the next level.
| Characteristics | Values |
|---|---|
| Most popular cheese | Mozzarella |
| Other popular types | Provolone, Cheddar, Fontina, Gouda, Muenster, Monterey Jack, Raclette, Parmesan, Asiago, Smoked Gouda, Pepper Jack, Low-moisture whole-milk mozzarella, Goat cheese |
| Ideal characteristics | Melting qualities, mild flavor, stretchability |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese for pizza. It is America's favourite pizza cheese, known for its perfect meltability and mild, creamy flavour. It creates the iconic stretchy, gooey layer that pizza lovers crave. Fresh mozzarella, with its soft texture and milky taste, adds a touch of elegance, while the low-moisture version is great for achieving that golden-brown bubbly finish.
Mozzarella is the classic choice for a reason. It is the undisputed king of pizza cheese. Its meltability and stretchability are second to none, and it is this quality that makes it the go-to cheese for pizza. When melted, mozzarella forms aromatic strands as your hand moves from pan to mouth. While the flavour of mozzarella is fairly neutral, it is the perfect foil for spicy toppings like sausage or hot peppers.
Mozzarella is also a very versatile cheese. It can be used to make a traditional Margherita pizza or a Neapolitan-style pizza, and pretty much any pizza you can think of. It is also used in other Italian dishes like burrata, where the outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an incredibly soft and creamy texture.
While mozzarella is the most popular, other cheeses are also used on pizza, including provolone, gouda, cheddar, fontina, and muenster. These cheeses are chosen for their flavour and how they pair with other toppings. For example, smoked gouda adds a wonderful depth and smokiness to a pizza, creating a unique and unforgettable taste experience.
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Cheddar, gouda, and provolone are good alternatives
Mozzarella is the most common type of cheese used on pizzas, but there are several other types of cheese that can be good alternatives. Cheddar, gouda, and provolone are all great options to mix up your pizza cheese choices.
Cheddar is a British variety of cheese that has a stronger flavour and higher fat content than mozzarella. It is a very different experience from mozzarella, as it does not have the same melting characteristics. It can be a bit greasy and tends to break easily, so it is recommended to blend it with a lower-fat mozzarella. Younger, softer cheddars are better if you want to use cheddar as the primary cheese on your pizza. It also melts better and will not overpower the flavour of the rest of the pizza.
Gouda is a versatile cheese that can be used on a variety of dishes, including pizza. It can be melted on top of a steak, shaved into Korean-style ramen, or even cubed and added to cornflakes and milk. While gouda typically pairs well with cold dishes, some suggest using Tilsit on pizza instead.
Provolone is another type of cheese that is commonly used on pizzas. It has a slight firmness and a sour character, giving the pizza a unique texture and flavour. Some people prefer a mix of provolone and mozzarella to get the best of both worlds in terms of creaminess and stringiness.
In conclusion, while mozzarella is the classic choice for pizza cheese, cheddar, gouda, and provolone are all tasty alternatives that can add variety to your pizza-making repertoire.
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Fresh mozzarella is best for stretch and flavour
Mozzarella is the most popular cheese for pizza, known for its perfect meltability and mild, creamy flavour. It creates the iconic stretchy, gooey layer that pizza lovers crave. However, not all mozzarellas are created equal when it comes to achieving the perfect stretch and flavour.
Fresh mozzarella, with its soft texture and milky taste, adds a touch of elegance to your pizza. Its high moisture content gives it an incredibly stretchy and gooey texture when melted, making it ideal for achieving that iconic, stringy cheese pull. In addition, its mild flavour ensures that it pairs well with a variety of toppings without overwhelming them. This makes it a versatile choice for any pizza style, from a classic Margherita to a meat-lover's delight.
On the other hand, low-moisture mozzarella, often sold in blocks, can result in a drier and less stretchy melt. While it is still suitable for pizza, it is better suited for achieving a golden-brown, bubbly finish. This type of mozzarella is commonly used in string cheese, and while it can be shredded and melted on pizza, it may not provide the same stretch and mouthfeel as its fresh counterpart.
When it comes to purchasing fresh mozzarella, look for full-moisture mozzarella balls that are soft and white, packed in a bit of whey. This will ensure you get the signature stretch and flavour that fresh mozzarella is known for.
In conclusion, if you're a pizza enthusiast who values the perfect cheese stretch and a well-balanced flavour profile, fresh mozzarella is the ideal choice for your pie. Its soft texture, high moisture content, and mild taste make it the perfect topping to elevate your pizza-making experience and satisfy your cheesy cravings.
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Low-moisture mozzarella is better for a bubbly, golden-brown finish
Mozzarella is the most popular cheese for pizza, known for its mild flavour and perfect meltability. It is the classic choice for a reason, creating the iconic stretchy, gooey layer that pizza lovers crave. However, not all mozzarellas are created equal when it comes to pizza. Low-moisture mozzarella is better for a bubbly, golden-brown finish.
Low-moisture mozzarella is the way to go if you want that picture-perfect, golden-brown pizza with a bubbly texture. It has a lower moisture content, as the name suggests, which gives it a firmer texture than its fresh counterpart. This makes it ideal for grating or shredding, and its ability to melt evenly without becoming a single, solid piece when cooled sets it apart from other cheeses. It is also easier to work with and can be purchased pre-shredded, saving time and effort in the pizza-making process.
Fresh mozzarella, on the other hand, has a higher moisture content, resulting in a softer and more delicate texture. While it adds a touch of elegance to your pizza with its milky taste and creamy mouthfeel, it may not be the best choice if you're aiming for that bubbly, golden-brown finish. Fresh mozzarella tends to form a single piece when cooled, which can cause it to slide off your pizza.
When selecting low-moisture mozzarella for your pizza, look for blocks that resemble Monterey Jack or young white cheddar in appearance. These blocks will be firm and solid, without any liquid or brine. You can also opt for full-fat string cheese, which is essentially the same as low-moisture mozzarella, just in a different form.
In conclusion, while fresh mozzarella has its place in the world of pizza, low-moisture mozzarella is the superior choice if you're aiming for that classic, golden-brown bubbly finish. Its functional characteristics, such as even melting and ease of use, coupled with its ability to create that sought-after texture and appearance, make it the go-to option for pizza enthusiasts and professionals alike.
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Pre-shredded mozzarella is convenient but may contain additives
Mozzarella is the most popular cheese for pizza, known for its ooey-gooey textural experience and its stretchability. While fresh mozzarella is a delicious and classic choice for pizza, its high moisture content can make your pizza soggy. To avoid this, you can use low-moisture mozzarella, which has been specifically treated to reduce its water content. This type of cheese undergoes a drying process that makes it firmer and less likely to release excess liquid when heated, thus preventing a soggy pizza. It also has a longer shelf life than regular mozzarella, making it a convenient option.
Low-moisture mozzarella is available in pre-shredded packages, which can be generously sprinkled over the pizza before baking. While pre-shredded mozzarella is convenient and easy to work with, it may not be preferred by those seeking an authentic pizza experience. Pre-shredded mozzarella may contain additives such as potato starch, natamycin, and powdered cellulose to prevent caking and clumping. While these additives are generally safe for consumption, some people may prefer to grate their cheese fresh off the block for better taste and peace of mind.
To use fresh mozzarella on pizza without making it soggy, you can reduce its moisture content by slicing or shredding it and letting it sit on paper towels for about 15-30 minutes before cooking. You can also place the sliced cheese in a strainer or colander over a bowl and let it sit in the fridge for a few hours to drain the excess liquid. Additionally, it is recommended to add fresh mozzarella towards the end of the cooking process, as it will melt quickly and not have time to release too much moisture.
Combining freshly shredded and dried mozzarella with pre-shredded low-moisture mozzarella can also help reduce the overall moisture content of the cheese topping. This technique allows you to enjoy the taste of fresh mozzarella without compromising the crispness of your pizza. Ultimately, the decision to use pre-shredded or fresh mozzarella comes down to personal preference and the desired level of convenience.
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Frequently asked questions
Mozzarella is the most popular and common cheese for pizza, known for its perfect meltability and mild, creamy flavour. Other types of cheese that work well on pizza include provolone, gouda, cheddar, fontina, muenster, pepper jack, raclette, parmesan, asiago, and havarti.
There are two types of mozzarella cheese: fresh mozzarella and low-moisture mozzarella. Fresh mozzarella has a soft texture and a milky taste, while low-moisture mozzarella is better for achieving a golden-brown bubbly finish. Fresh mozzarella must be consumed within a couple of days of being made, while low-moisture mozzarella has a longer shelf life.
Fresh mozzarella has a soft and creamy texture and a more elegant flavour. It is also the best type of mozzarella to use if you want to achieve the perfect stretch when you bite into your pizza.
