Andy Montoya
The correct way to arrange pizza toppings is a highly debated topic, and there is no definitive answer. The placement of cheese and toppings depends on personal preference, the type of crust, the toppings used, and the desired texture and flavour. In North America, most pizza places put cheese underneath toppings unless customers request extra cheese, in which case the cheese is loaded on top. However, Italian-style pizzas typically have less cheese, with the sauce and crust not completely covered, allowing for a sparser distribution of toppings and cheese.
| Characteristics | Values |
|---|---|
| Most popular pizza cheese | Mozzarella |
| Second most popular pizza cheese | Provolone |
| Other popular pizza cheeses | Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta, Provel, Brick Cheese |
| Cheese with superior stretchability | Mozzarella |
| Cheese with good stretchability | Provolone, Cheddar, Fontina, Muenster, Gouda |
| Cheese with poor stretchability | Parmesan, Raclette |
| Cheese with superior browning properties | Mozzarella |
| Cheese with poor browning properties | Mozzarella and Provolone (when compared to other cheese combinations) |
| Cheese with superior melting properties | Mozzarella |
| Cheese with good melting properties | Provolone, Cheddar, Fontina, Muenster, Gouda, Raclette |
| Cheese with poor melting properties | Parmesan, Grated cheese |
| Cheese with superior flavour | Fresh whole-milk mozzarella |
| Cheese with good flavour | Provolone, Cheddar, Smoked Gouda, Pepper Jack, Muenster, Provolone, Parmesan, Raclette |
| Cheese with poor flavour | Mozzarella |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese for pizzas worldwide. It is known for its meltability and stretchability, making it perfect for that classic, ooey-gooey pizza experience. While mozzarella is America's favourite pizza cheese, it only accounts for about 30% of pizza cheese used in the United States.
Mozzarella is a soft spun-curd cheese made from cow's milk. It is used particularly for pizzas and contains less water than regular mozzarella. Most pizza cheeses are at least 95% mozzarella, with different moisture and fat densities. Low-moisture mozzarella, for example, is formulated specifically for pizza and was first manufactured in dairy factories in the Midwestern United States. It was originally called "pizza cheese".
Mozzarella is often paired with other cheeses such as provolone, which is the second most popular pizza cheese. Provolone is a semi-hard Italian cheese that is closely related to mozzarella. It is often used in conjunction with mozzarella and Parmigiano-Reggiano. The combination of mozzarella and provolone is common among New York pizza places, as it provides a good cheese stretch.
Other cheeses that can be used on pizzas include cheddar, Parmesan, fontina, Gouda, Muenster, pepper Jack, smoked Gouda, raclette, Emmental, pecorino romano, and ricotta. These cheeses vary in terms of stretchability and meltability, with the harder and more aged cheeses being less willing to melt. However, mozzarella remains the most popular choice due to its ability to deliver the classic, stretchy, melted cheese experience that is synonymous with pizza.
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Cheddar, provolone, gouda, and other cheeses are also used
Cheddar, provolone, gouda, and many other cheeses can be used on pizzas. While mozzarella is the most popular pizza cheese, accounting for about 30% of pizza cheese usage, many other varieties can be used to add a unique taste.
Cheddar is a popular cheese to add to pizza due to its rich flavor profile, which pairs well with a variety of pizza toppings, especially meats and vegetables. It has a bold, sharp, nutty, and pungent flavor, adding depth and complexity to the pizza. It is also softer and more pliable than other cheeses, even when cooled. However, it does not handle high heat well and is therefore usually an ingredient in pizza cheese blends.
Provolone is the second most popular pizza cheese and is often blended with mozzarella to make a traditional cheese pizza. It has a smooth, creamy texture that melts beautifully over the pizza, creating a velvety layer of cheese with a golden brown hue. Its flavor varies greatly depending on how long it is aged, with younger provolone offering a sweeter flavor and creamier texture, and older provolone having a sharper taste and drier texture.
Gouda, a mild, somewhat buttery flavor with a hint of smoke and a hint of sweetness, is another cheese that can be used on pizza. It melts well and has excellent stretchability.
Other cheeses that can be used on pizza include fontina, muenster, raclette, pepper jack, emmental, pecorino romano, ricotta, parmesan, and even goat cheese.
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Fresh mozzarella has a higher water content
Mozzarella is the most popular pizza cheese globally, with provolone coming in second. However, in the United States, it is estimated that only 30% of pizza cheese is mozzarella, with provolone and cheddar also being common. Other popular pizza cheeses include Parmesan, Emmental, pecorino romano, and ricotta.
Mozzarella is a semi-soft, non-aged cheese that is traditionally made using the pasta filata or 'stretched-curd' method. It is derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche. The name is the diminutive form of 'mozza', meaning 'cut', or 'mozzare', meaning 'to cut off', which comes from the method of working the cheese.
Mozzarella was originally made with milk from water buffalo, which is slightly acidic. Today, it is more commonly made with cow's milk, though some producers in Italy and the United States still make it with buffalo milk. Buffalo milk mozzarella, or 'mozzarella di bufala', has a distinctive tangy flavour.
Fresh mozzarella has a higher moisture content than low-moisture mozzarella. It is traditionally served the day after it is made but can be stored in brine for up to a week or longer when sold in vacuum-sealed packages. Fresh mozzarella is also known for making a distinct squeaky sound when chewed or rubbed. Low-moisture mozzarella, on the other hand, has a longer shelf life and can be kept refrigerated for up to a month, while some shredded varieties have a shelf life of up to six months.
When it comes to pizza, fresh mozzarella is often preferred for its rich, milky flavour and excellent stretchability. Low-moisture mozzarella, also known as "pizza cheese", was first manufactured in dairy factories in the Midwestern United States. It is specifically formulated for pizza and is commonly used in mass-produced frozen pizzas.
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Pre-shredded cheese has additives that affect taste and melting
Mozzarella is the most popular cheese for pizza globally, with provolone coming in second. Cheddar, Parmesan, Emmental, and pecorino romano are also commonly used. When making pizza, the cheese's melting properties are essential to achieving the desired "ooey-gooey" texture.
Pre-shredded cheese is a convenient option for those short on time or looking for a quick fix. However, it is important to note that pre-shredded cheese contains additives that can affect its taste and melting properties. Anti-caking agents such as potato starch, powdered cellulose, and natamycin are added to prevent the shreds from clumping together in the bag. While these additives help maintain the cheese's texture during storage, they can also interfere with its melting ability.
During cooking, the anti-caking agents can prevent the cheese shreds from melting together smoothly, resulting in a drier texture. This can be especially noticeable in dishes like pizza, where melted cheese is a key component of the desired texture and taste. The additives may also create a barrier to flavour, impacting the overall sensory experience of the dish.
Additionally, the quality of pre-shredded cheese may vary depending on the brand. Some pre-shredded cheeses may use refined cellulose sourced from wood pulp as an anti-caking agent, which can affect the taste and texture. However, it is worth noting that the impact of these additives may be more or less noticeable depending on the dish and individual preferences.
For pizza enthusiasts who prioritise the perfect cheese melt and flavour, grating cheese from a block is recommended. Freshly grated cheese lacks the anti-caking additives found in pre-shredded cheese, resulting in a smoother melt and a richer flavour. While it requires more time and effort, grating cheese from a block can elevate the taste and texture of the final pizza.
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Ricotta is a mild, creamy cheese that pairs well with mozzarella
Mozzarella is the most popular pizza cheese globally, but it is estimated that only 30% of pizza cheese used in the United States is mozzarella. Provolone is the second most popular, followed by cheddar and Parmesan.
Mozzarella is loved for its ooey-gooey textural experience and its stretchability. However, it is considered to be rather plain in flavour. This is where ricotta comes in.
When making a pizza, it is important to consider the oven setup. Preheating the oven with a pizza stone, baking steel, or a sturdy, upside-down baking sheet on the upper third rack is recommended. Assembling the pizza on a greased and floured sheet of heavy-duty foil can help reduce the risk of sticking and make transferring it to the oven easier.
For a classic cheese pizza, the dough is typically made with warm water (about 90 to 100 degrees), sugar, flour, olive oil, and salt. The dough is then stretched into a round shape and topped with tomato sauce and mozzarella cheese. The pizza is baked until the crust is browned and the cheese is bubbling.
By adding ricotta to the mix, you can create a creamy and rich texture with a mild flavour that complements the tanginess of the tomato sauce. The blend of ricotta and mozzarella can also be enhanced by adding other cheeses such as Romano or Parmesan, as well as fresh herbs like parsley and basil.
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Frequently asked questions
Mozzarella is the most popular pizza cheese globally and in the US, but only 30% of pizza cheese used in the US is actual mozzarella. Other popular cheeses include provolone, cheddar, Parmesan, and ricotta.
Fresh mozzarella has a softer texture and a higher water content, which can cause a soggy crust. It's important to dry it thoroughly before baking the pizza. Low-moisture mozzarella is also a popular choice for pizza, as it browns and stretches well without burning.
Pre-shredded cheese is coated with additives to prevent clumping and preserve freshness. These additives can change the taste and melt of the cheese. However, it can be a convenient option if you don't want to shred the cheese yourself.
