Patrick Oconnell
Mozzarella is a white/yellow cheese that is commonly used on pizzas due to its unique stretchiness and ability to melt, bubble, and brown. It is a semi-soft cheese with a high moisture content, made from Italian buffalo milk. Researchers have found that mozzarella is the best cheese for pizza, even when compared to other types of cheese such as cheddar, Colby, and provolone.
| Characteristics | Values |
|---|---|
| Cheese used | Mozzarella |
| Other ingredients | Sorrento mozzarella cheese, Provolone, Cheddar, American, Romano, Parmesan, Black Olives, Black Pepper, Onions |
| Crust options | Thin Crust, Original Crust |
| Flavors | Hawaiian, Pepperoni, BBQ Chicken, Garden Special, Manhattan Meatlovers, Roasted Garlic & Shrimp, Patty Melt, #4 Cheese |
| Rewards | You Do You Rewards |
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What You'll Learn
- Mozzarella is a semi-soft, yellow cheese with high moisture content
- It is made from Italian buffalo milk and is the most popular choice for pizza
- Mozzarella melts, bubbles, and browns better than other cheeses
- Its stretchability is also unique, making it ideal for pizza
- Other cheeses used on pizza include provolone, cheddar, American, and Romano
Mozzarella is a semi-soft, yellow cheese with high moisture content
Mozzarella is commonly used on pizzas due to its unique stretchability and ability to melt, bubble, and brown effectively. It is often sold in small plastic containers or bags filled with water or whey and has a short shelf life. Fresh mozzarella is white, but the occasional yellow or brown colour comes from the enzyme R110. The cheese is typically served the day after it is made, as it has high moisture content, and can be stored in brine for up to a week. Low-moisture mozzarella, on the other hand, can be kept refrigerated for up to a month.
Mozzarella is available in various forms, including balls, braids, bocconcini (egg-sized), ciliegine (cherry-sized), and perline (small pearls). It can also be smoked, with the cheese placed in a smoker or suspended over wood chips. Smoked mozzarella has a brown, edible rind and a mild smoky flavour.
Mozzarella is a versatile cheese that can be used in a variety of dishes, including pizzas, salads, and antipasti. It is a popular choice for pizza lovers worldwide, contributing to the yellow cheese commonly seen on delivery pizzas.
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It is made from Italian buffalo milk and is the most popular choice for pizza
Mozzarella is a white/yellow cheese that originated from southern Italy. It is traditionally made from Italian buffalo milk and is known for its high moisture content. It is a semi-soft cheese that is the most popular choice for pizza lovers worldwide. Its unique stretchability, melting, bubbling, and browning properties make it the best cheese for pizza.
Mozzarella made from Italian buffalo milk is called mozzarella di bufala. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. In Italy, the cheese is produced nationwide using Italian Mediterranean buffalo milk. Italian buffalo are found in all regions of Italy. Mozzarella di bufala has been granted protected designation of origin (PDO) status by the EU and the UK. This status requires that it may only be produced with a traditional recipe in select locations in the regions of Campania, Lazio, Apulia, and Molise.
The unique properties of buffalo milk make it an excellent choice for cheesemaking. The digestive system of water buffaloes allows them to turn low-grade vegetation into rich milk with a higher percentage of solids, providing higher levels of protein, fat, and minerals compared to cow's milk. Buffalo milk has roughly twice the fat of cow's or goat's milk and is also a good source of protein. It has a lower water content, resulting in a higher yield of cheese per liter of milk. Additionally, buffalo milk is A2 milk, with a type of casein protein that is easier for some people to digest, including those with sensitivity to cow's milk.
Despite the benefits and desirability of buffalo milk, it can be challenging to obtain and is often expensive. Buffalo are harder to milk, slower to breed, and produce less milk compared to cows. They require an additional year of maturity before they can breed and produce milk, which can be a challenge for farmers. These factors contribute to the higher cost and limited availability of buffalo milk products, making them a rare treat for cheese enthusiasts.
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Mozzarella melts, bubbles, and browns better than other cheeses
Pizza is a beloved dish across the globe, with its signature hot, gooey cheese and dark splotches of caramelization. While many types of cheese are used on pizzas, mozzarella is considered the best for a few reasons. Firstly, it melts better than other cheeses. This is due to its high moisture content and the presence of casein, a protein that forms a network of weak bonds studded with molecules of water and fat. The flexibility of this network allows the cheese to melt and stretch without becoming runny.
The unique browning patterns on mozzarella pizzas are a result of the cheese's bubbling properties. When mozzarella is baked, the water in the cheese evaporates, creating steam and causing it to bubble. The stretchy nature of mozzarella allows these bubbles to expand, and as they grow, the oil sitting on top slides off, exposing the cheese, which then starts to brown. Eventually, the bubbles pop and recede. This process results in the characteristic dark splotches of caramelization on a pizza.
In addition to its superior melting and browning abilities, mozzarella also has a unique stretchability that sets it apart from other cheeses. This stretchiness is a result of the cheese-making process, which involves repeatedly stretching and molding fresh curds. The elasticity of mozzarella is evident in its ability to form large bubbles during baking, contributing to the overall texture and appearance of the pizza.
The browning and blistering behaviour of mozzarella has been quantified through scientific studies. Researchers have used high-tech cameras and special software to analyze the baking properties of different cheeses, including their water content and elasticity. These studies have confirmed that mozzarella stands out for its unique stretchability and browning characteristics, making it the ideal choice for pizza lovers worldwide.
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Its stretchability is also unique, making it ideal for pizza
The colour of the cheese used on pizzas can vary, but it is often a yellow or white cheese such as mozzarella, which originates from southern Italy. Mozzarella is the most popular choice for pizza lovers worldwide. Its unique stretchability, melting, bubbling, and browning properties make it ideal for pizza.
Mozzarella is a semi-soft cheese with a high moisture content, which contributes to its stretchiness. When melted, mozzarella stretches easily and forms a stringy, gooey texture that is beloved by many pizza enthusiasts. This stretchability is due to the high moisture content in the cheese, which is typically made from Italian buffalo milk.
The stretchability of mozzarella is so renowned that scientists in New Zealand and China conducted research to determine the best cheese for pizza. Their findings, published in the Journal of Food Science, concluded that mozzarella is indeed the superior cheese for pizza-making due to its unique properties.
The stretchability of pizza cheese, however, can vary depending on factors such as the milk used, the curdling process, and the recipe followed. For example, if the milk is too old or contains too much cream, it can affect the stretchability of the cheese, resulting in a grainy or lumpy texture.
In summary, the stretchability of pizza cheese, especially mozzarella, is a crucial factor in its popularity for pizza. Its ability to melt, stretch, and brown enhances the overall sensory experience of eating pizza, making it a favourite among pizza connoisseurs worldwide.
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Other cheeses used on pizza include provolone, cheddar, American, and Romano
While mozzarella is the most popular cheese for pizza, other commonly used varieties include provolone, cheddar, American, and Romano. Provolone is a popular alternative to mozzarella, with a similar stretchiness and melting capability. It is often used in combination with mozzarella, providing both stretch and flavor. Cheddar is another popular cheese for pizza, as it has excellent melting properties and adds a sharp flavor. When used in combination with other cheeses such as Manchego and Pecorino Romano, cheddar provides the desired stretchiness to the blend.
American cheese, such as processed American cheese, is also commonly used on pizza due to its supreme meltability. However, some people may prefer other cheeses with more character. Romano cheese, for example, can add a salty flavor to the pizza. While it is a dry and crumbly cheese, it can be made meltable and sliceable with some adjustments.
The choice of cheese for pizza ultimately depends on personal preference and the desired flavor and texture. Some people may prefer the classic, stretchy, and melty combination of mozzarella and provolone, while others may experiment with different blends, such as cheddar, Manchego, and Romano, to create a unique flavor and texture profile.
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Frequently asked questions
The cheese on delivery pizza is usually mozzarella, a semi-soft, stretchy, yellow cheese that originates from southern Italy.
Mozzarella is traditionally made from Italian buffalo milk, which gives it its yellow colour.
Mozzarella is the most popular cheese for pizza because it melts, bubbles, and browns better than other cheeses. Its high moisture content and stretchability make it the best option for pizza lovers.
Yes, you can order a pizza without cheese, but some people may find that hard to imagine!
