Frederic Melton
Pizza is a beloved dish around the world, and a key ingredient in this tasty treat is cheese. The type of cheese used on a pizza varies according to regional preferences, dietary requirements, and the desired flavour and texture. The most popular cheese used on pizzas is mozzarella, but there are many other options, including provolone, cheddar, and parmesan.
| Characteristics | Values |
|---|---|
| Most popular choice | Mozzarella |
| Second most popular choice | Provolone |
| Other popular options | Cheddar, Parmesan, Fontina, Swiss Raclette, Smoked Gouda, Muenster, Jack, Provel |
| Ideal for | Any pizza style |
| Source of milk | Cow's milk, Bufala milk |
| Texture | Smooth, creamy, dense, stretchy |
| Taste | Mild, buttery, tangy, salty |
| Melting ability | Excellent |
| Fat content | Low |
| Moisture content | Low |
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What You'll Learn
Mozzarella is the most popular cheese for pizza
Mozzarella is a minimally processed cheese, offering a fresh taste with a light and creamy texture. It was traditionally made with Bufala milk, but today it is more commonly made with cow's milk. When making pizza with mozzarella cheese, you can choose between high and low moisture. Fresh, high-moisture mozzarella has a very short shelf life and must be used within a day of being made, offering a creamy, rich flavour with more moisture. Low-moisture mozzarella, on the other hand, has a longer shelf life and a denser, saltier flavour, ideal for achieving a stretchy cheese layer.
Mozzarella is America's favourite pizza cheese, providing the classic gooey, textural experience. It has good meltability and a mild, buttery flavour profile, allowing the flavours of other toppings to shine through. While mozzarella is the most popular choice, it has been estimated that only about 30% of pizza cheese used in the United States is actual mozzarella. This is partly due to the use of analogue or substitute cheeses in mass-produced frozen pizzas, which are designed to melt well and remain chewy.
Mozzarella is the classic choice for pizza, but there are many other great options. Provolone is the second most popular cheese for pizza and is often used in combination with mozzarella. Cheddar is another popular choice, as it adds colour to the pizza and blends well with other cheeses. Other cheeses used for pizza include Parmesan, Fontina, Gouda, Jack, Muenster, Swiss raclette, and blends of multiple cheeses.
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Cheddar, provolone, and parmesan are also common
Mozzarella is the most popular cheese used on pizzas, with its mild flavour and excellent melting properties. However, Cheddar, provolone, and parmesan are also common.
Cheddar is a good addition to any pizza because its lower elasticity means it doesn't blister as easily as mozzarella. A sharper cheddar with a deep orange tint will also add colour to your pizza. It is usually an ingredient in a lot of pizza cheese blends, as it lends itself well to other cheeses. For example, a combination of mozzarella and cheddar may blister less when cooked compared to other cheese combinations.
Provolone is the second most popular cheese used on pizzas. It is often used in combination with mozzarella for a New York-style pizza to achieve that iconic stretch and fuller flavour profile.
Parmesan is another common pizza topping, although it does not melt well when cooked. It is often added to the top of a pizza after it has been cooked. For a deep-dish pizza, a combination of mozzarella and parmesan can create a more complex flavour.
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Low-moisture mozzarella is best for New York-style pizza
Mozzarella is the most popular cheese for pizzas globally, with its mild flavour and excellent melting properties. However, when it comes to New York-style pizza, low-moisture mozzarella is the best choice.
Mozzarella is a defining ingredient in Neapolitan pizza, but it is a versatile cheese that suits any pizza style. It is minimally processed, offering a fresh taste with a light and creamy texture. The type of milk used to make mozzarella has evolved; while it was traditionally made with Bufala milk, today it is more commonly made with cow's milk. When choosing mozzarella for pizza, you can select between high and low moisture options. High-moisture mozzarella has a very short shelf life and must be used within a day of being made. On the other hand, low-moisture mozzarella has a longer shelf life and a denser, saltier flavour. This lower moisture content also helps the cheese melt faster when baked, creating the desired stretchy texture.
For New York-style pizza, low-moisture mozzarella is the preferred choice. Real mozzarella has a high water content, which can make the pizza wet. The lower moisture content of the cheese helps achieve a golden-brown top without burning in the high heat of the pizza oven. It is also important to note that low-moisture mozzarella should not be overcooked, as it can split and form an orange oil on top. When using low-moisture mozzarella, it is best to use whole milk cheese, as part-skim is more common and can be harder to find. If you are unable to find low-moisture mozzarella, you can use fresh mozzarella by dicing it and placing it between paper towels for 30 minutes to absorb some of the moisture before using it on your pizza.
In summary, while mozzarella is the most popular cheese for pizzas in general, low-moisture mozzarella is the best choice for creating authentic New York-style pizza. Its lower moisture content, denser texture, and faster melting properties contribute to the distinctive characteristics of this pizza style.
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Fresh mozzarella is best for Neapolitan pizza
Mozzarella is the most popular cheese used on pizzas worldwide. However, the type of mozzarella used varies depending on the style of pizza. For a classic Neapolitan pizza, fresh mozzarella is the best choice.
Fresh mozzarella is made with cow's milk or Bufala milk and has a delicate, mild, and buttery flavour. It is known for its excellent melting properties and offers a creamy, rich, and luxurious mouthfeel. Its high moisture content gives it a smooth and creamy texture, making it perfect for the gooey, stretchy cheese layer desired in Neapolitan pizzas.
In contrast, low-moisture mozzarella, often used in New York-style pizzas, has a denser texture and a saltier taste. It is easier to work with and melts evenly, browning better than fresh mozzarella. However, it can split if overcooked, resulting in orange oil on top.
When using fresh mozzarella, it is essential to consider its high moisture content. Fresh mozzarella has a very short shelf life and must be used within a day of being made. To remove excess moisture before using it on a pizza, some people suggest slicing or dicing it and placing it between paper towels for 30 minutes.
While mozzarella is the most popular and traditional choice for pizza, other types of cheese can also be used. These include provolone, Cheddar, Parmesan, and Fontina. These cheeses can be used alone or blended with mozzarella to create different flavour profiles and textural experiences. For example, a blend of mozzarella and provolone is excellent for a New York-style pizza, while a combination of mozzarella and cheddar or Parmesan can add complexity to a deep-dish pizza.
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Other cheeses like ricotta and goat cheese can be used
Mozzarella is the most popular cheese used on pizzas, with its mild flavour and excellent melting properties making it a good base for other toppings. However, other cheeses can be used to add a unique taste or texture.
Ricotta, for example, is a popular choice for calzones and pizza toppings. Its soft and creamy texture can add a rich, indulgent mouthfeel to the pizza. Goat cheese is another option that can add an exotic twist to the traditional pizza.
Other cheeses that melt well on pizza include Fontina, Gouda, Jack, Muenster, and Swiss raclette (or just regular Swiss cheese). These cheeses have a low melting point, which means they melt evenly and quickly on pizza. Cheddar is another popular choice, often used in blends with mozzarella to add colour and sharpness to the pizza. While it doesn't handle high heat well on its own, when mixed with other cheeses, it can add a unique flavour without sacrificing meltability.
Some people also opt for processed cheese on their pizzas, such as Provel, which is made with cheddar, Swiss, and provolone. These analogue cheeses are designed to melt well and remain chewy, and are often used on mass-produced frozen pizzas.
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Frequently asked questions
Mozzarella is the most popular and traditional cheese used on pizza. It is known for its meltability and mild flavour that pairs well with other toppings.
Mozzarella is popular due to its excellent melting properties and stretchiness. It also has a mild flavour that allows the taste of other toppings to shine through.
Other popular options include provolone, cheddar, parmesan, fontina, gouda, jack, muenster, swiss raclette, emmental, pecorino romano, and ricotta.
New York-style pizza typically uses a blend of low-moisture mozzarella and provolone for stretch and a fuller flavour profile.
Neapolitan pizzas traditionally use fresh mozzarella made with cow's milk or Bufala milk.
