Andy Montoya
There are few things more disappointing than picking up a slice of pizza, only to have the cheese slide right off. Luckily, there are several ways to prevent this from happening. The main factors that cause cheese to slip are the type of cheese, the amount and consistency of the sauce, and the dough hydration. Let's take a look at some tips and tricks to ensure your cheese stays put.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Cheese type | Fresh, low-moisture mozzarella |
| Cheese texture | Not dry, crumbly, or rubbery |
| Cheese placement | Anchored to the dough, with some cheese touching the edges |
| Sauce type | Tomato |
| Sauce consistency | Smooth, not too wet or thin |
| Sauce amount | Not too much |
| Dough hydration | Not too wet or dry |
| Baking temperature | High enough to melt cheese |
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What You'll Learn
Ensure the right pizza dough hydration
Ensuring the right pizza dough hydration is crucial to achieving the perfect pizza base. The hydration of pizza dough refers to the amount of water used in a recipe relative to the amount of flour, typically expressed as a percentage. For example, a recipe with 1000 grams of flour and 600 grams of water would result in pizza dough with 60% hydration. Different pizza styles call for different hydration levels; Detroit-style pizza typically has a higher moisture content of 70-80%, while Neapolitan-style pizza sits at around 60-65%.
The hydration percentage significantly impacts the resulting dough and crust. Low-hydration dough (50-57%) is common in dough styles like focaccia, ciabatta, and brioche bread, and some Sicilian-style pizzas. It is generally easier to work with and is recommended for beginners. Medium-hydration dough (65%) tends to be slightly tacky and more challenging to handle, while high-hydration dough (70%) is stretchy, sticky, and requires quick handling during the balling process.
The level of hydration affects the dough's texture, extensibility, and ease of handling. It also influences the crust's texture, taste, and quality. A well-hydrated dough ensures uniform activation of yeast, leading to consistent fermentation and the creation of airy pockets in the crust. Additionally, the altitude and humidity of your environment can impact the hydration of your dough. At higher altitudes, you may need to increase the hydration level, as dough can dry out more quickly due to lower boiling points and drier air. Conversely, in high-humidity environments, you may need to lower the hydration level, as the flour will absorb more water from the air.
When experimenting with high-hydration doughs, it is recommended to start with 75% hydration and gradually increase to 80% and then 90%. Super high-hydration doughs can be challenging for beginners but can result in a beautifully light and soft crust. Remember to use a well-floured work surface and be prepared to use additional flour for dusting when working with sticky, high-hydration doughs.
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Use fresh, low-moisture mozzarella
If you're making a pizza and want to avoid the cheese sliding off, one solution is to use fresh, low-moisture mozzarella. While high-moisture, freshly made mozzarella is key for wood-fired, soggy-in-the-middle, true Neapolitan pizzas, low-moisture mozzarella is the cheese of choice for most other pizza styles. This includes New York-style, crispy Greek-style, bar pies, New Haven apizza, and even Chicago deep-dish pies.
Low-moisture mozzarella is made by allowing fresh mozzarella to further sour and then carefully drying it in a controlled environment. This process reduces the moisture content, which helps to prevent the cheese from sliding off the pizza. According to the FDA, low-moisture mozzarella must have a moisture content between 45% and 52%, while regular mozzarella can have up to 60% water content or even higher.
Using low-moisture mozzarella can also improve the meltability of the cheese. While fresh mozzarella tends to exude water as it melts, becoming more soupy than melty, low-moisture mozzarella will stretch and remain dry enough to keep the pizza crust intact. It is also less likely to form a single, solid piece when it cools, which can cause it to fall off the pizza.
In addition to improving the performance of the cheese, low-moisture mozzarella also has practical benefits for pizzerias. It has a much longer shelf life than fresh mozzarella, which can develop off-flavors within a few days. Low-moisture mozzarella can last for weeks under refrigeration, making it easier to transport and buy in bulk, resulting in a cheaper option overall.
When choosing low-moisture mozzarella for your pizza, look for dry-packed cheese sold in a plastic package as one big piece, rather than suspended in water. The higher the quality, the less "rubbery" it will taste. It should be fairly soft and white, rather than having a plastic-like texture. You can tear it into pieces or shred it on a box grater before adding it to your pizza.
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Sprinkle cheese directly on the dough
If you want to ensure that your cheese stays put on your pizza, it is recommended to start with a light sprinkle of cheese directly on the dough before adding your toppings and then more cheese on top. This "'anchoring' of the cheese makes a strong bond and prevents the cheese from sliding off when you slice and serve. This technique is especially important if you are using pre-shredded cheese, which often contains anti-caking agents or additives that can hinder the melting process and create a crumbly texture that doesn't stick well.
When sprinkling cheese directly on the dough, it is important to use a cheese that will stick well to the crust. Fresh, low-moisture mozzarella is a great option as it melts well and forms a cohesive layer. It is also important to ensure that your dough has the right amount of hydration. If your dough is too dry, the cheese won't be able to cling properly. On the other hand, if your dough is too wet or not kneaded enough, it will be too slick and the cheese won't stick.
In addition to using the right cheese and dough, there are a few other tips to prevent cheese from sliding off your pizza. Firstly, avoid using too much sauce as this can create a watery layer that the cheese, being naturally hydrophobic, will struggle to bond with. Instead, use a thin layer of tomato sauce and spread it evenly, leaving a small border of exposed crust around the edge. If your sauce is still too wet, try simmering it on the stovetop to reduce excess moisture and thicken the sauce.
Finally, when it comes to toppings, it is better to cut them into small pieces so that they can be partially submerged under the cheese and through the sauce. This will help them stick better to the pizza and ensure that they cook evenly in the oven.
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Cut back on the sauce
If your pizza cheese isn't sticking, one of the main culprits could be the amount of sauce you are using. Too much sauce creates a watery layer that prevents the cheese from sticking to the dough. The cheese, being naturally hydrophobic, struggles to form a bond with the wet surface, leading to slippage. Therefore, cutting back on the amount of sauce you add to your pizza can help prevent cheese slip.
The consistency of the tomato sauce is also crucial. If your sauce is too wet and thin, it can hinder the cheese from adhering to the dough. To fix this, try simmering the sauce on the stovetop to reduce excess moisture and thicken it. This will not only make the sauce more flavourful but also help the cheese stick better. Remember to spread the sauce evenly, leaving a small border of exposed crust around the edge.
Additionally, the type of cheese you use matters. Pre-shredded cheese often contains anti-caking agents that can hinder the melting process, resulting in crumbly cheese that doesn't stick well. Opt for fresh, low-moisture mozzarella, which is known for its excellent meltability. It stretches and forms a cohesive layer, sticking better to the crust.
Another tip is to ensure that some cheese comes into direct contact with the dough, especially near the edges. This "anchoring" technique creates a strong bond and prevents the cheese from sliding off when you bite into your slice.
Finally, pay attention to the pizza dough itself. The dough's hydration level is essential for cheese adhesion. If the dough is too dry, the cheese won't be able to cling well. On the other hand, if it's too wet, the cheese will slide off due to the slippery surface. Aim for dough with the right amount of moisture and kneading.
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Avoid pre-shredded cheese
One of the main reasons cheese does not stick to pizza is the use of pre-shredded cheese. Pre-shredded cheese often contains additives and anti-caking agents that help the cheese stay separate in the bag but make it difficult to melt and stick to the pizza. Therefore, it is best to avoid using pre-shredded cheese and instead grate your own block of cheese.
Fresh, low-moisture mozzarella is a good choice for pizza as it melts and sticks well. It is important to ensure the cheese is moist as dry cheese can harden and pull away from the pizza when you bite into it. If your cheese is dry, you can try adding moisture by sprinkling water on top of a frozen pizza or adding more sauce. However, too much sauce can also cause the cheese to slide, so it is important to find the right balance.
The way you layer your ingredients can also affect whether the cheese sticks to the pizza. Instead of putting all the cheese on top, try sprinkling a light layer of cheese onto the dough first, followed by your toppings, and then finish with a thicker layer of cheese. This creates a melty barrier that keeps everything in place and helps the cheese stick to the crust.
Another factor to consider is the amount of oil used on the dough. Too much oil can create a "slip layer" under the sauce, causing the cheese and sauce to pull off with each bite. When applying oil to the dough, use just enough to put a shine on the surface.
Finally, if you are adding flavour to your sauce, try microwaving the onion or garlic in a bowl of water and bringing it to a boil before adding it to the sauce. This can help reduce the amount of moisture in the sauce and improve the chances of the cheese sticking.
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Frequently asked questions
There are several reasons why cheese might not be sticking to your pizza. Firstly, if your dough is too wet or not kneaded enough, it will be too slick for the cheese to stick. Secondly, if your sauce is too wet, the cheese will not be able to form a bond with the surface. Thirdly, pre-shredded cheese often has additives that prevent it from melting properly and sticking to the pizza. Finally, if there is too much oil on the dough, it can create a "slip layer" under the sauce, causing the cheese to slide off.
To prevent cheese from sliding off your pizza, make sure your dough has the right amount of moisture and is kneaded sufficiently. When making your sauce, avoid making it too watery and thick enough to stick to the dough. Use fresh, low-moisture mozzarella cheese, and grate it yourself instead of using pre-shredded cheese. Finally, ensure there is direct contact between the cheese and the dough, especially near the edges, to create a strong bond that will keep the cheese in place.
Fresh, low-moisture mozzarella cheese is recommended as it melts well and sticks to the pizza crust better than other types of cheese. Grate the cheese yourself instead of using pre-shredded cheese, as pre-shredded cheese often contains additives that can hinder the melting process.
A rubbery or plastic-looking appearance on your pizza cheese may be due to using pre-packaged grated cheese, which tends to have less moisture. Try using fresh mozzarella cheese instead, and grate it yourself for better results. Additionally, ensure that your pizza is cooked at the right temperature and for the appropriate amount of time to allow the cheese to melt properly and achieve the desired bubbly, cooked cheese look.
