Bushra Griffith
Mozzarella is widely considered the best cheese for pizza, but why? Well, it's all down to its delicate, milky flavour, smooth elastic texture, and fabulous meltability. Its mild flavour allows other ingredients to shine, and its stretchiness means it acts as a glue, holding the pizza together. While some might find it a bit bland, its unique cooking and stretching process gives it the stringy, stretchy quality that we all know and love.
| Characteristics | Values |
|---|---|
| Stretch | The unique cooking and stretching process (pasta filata) gives it a stringy, stretchy quality. |
| Melt | It has a fabulous meltability and holds the pizza toppings on the base. |
| Taste | It has a delicate, milky, mild flavor that lets the other ingredients' flavors shine through. |
| Texture | It has a smooth, elastic texture. |
| Visual appeal | It has golden blistering and good coverage. |
| Moisture | It has a low moisture content, as fresh mozzarella weeps water during the baking process. |
| Salt content | It has a high salt content. |
| Fat content | It has a high-fat content. |
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What You'll Learn
- Mozzarella's delicate, milky flavour complements other ingredients
- Its smooth, elastic texture creates a satisfying, stringy consistency
- Mozzarella is the most popular cheese in America
- It's versatile — whole-milk melts better, while part-skim browns faster
- It's the traditional choice for an authentic pizza experience
Mozzarella's delicate, milky flavour complements other ingredients
Mozzarella is considered the best cheese for pizza because of its delicate, milky flavour, smooth elastic texture, and fabulous meltability. Its mild flavour harmonises with other ingredients such as the base sauce, pizza toppings, or other blended cheeses. While mozzarella can be a bit bland on its own, this quality is generally good because it lets the other ingredients' flavours stand out.
Mozzarella is a pasta filata-type cheese, or "spun paste" in Italian. These cheeses are kneaded during the manufacturing process to give them a stretchy consistency that results in those delectable strands. The texture and melt of mozzarella are important to consumers, and it is sometimes referred to as the "glue" that holds the pizza together.
The type of mozzarella cheese used can vary depending on the pizza. Purists tend to prefer fresh mozzarella—either di bufala or the cow's-milk version, fior de latte—because it's what was used on the original Pizza Margherita in Naples, Italy. This pizza, named for Queen Margherita of Savoy in the 1880s, represents the colours of the Italian flag: red (tomato), white (mozzarella), and green (basil). The sauce is a simple marinara with oregano and garlic, and the mozzarella and basil are both fresh, so they are as white and green as possible.
For a Neapolitan-style pizza, fresh mozzarella is often used due to the high cooking temperatures. However, whole-milk mozzarella melts better, while part-skim browns faster, so the choice depends on the desired outcome. Low-moisture whole-milk mozzarella is also recommended to prevent the pizza from becoming soggy. Pre-shredded cheese should be avoided because it has anticaking agents that prevent it from melting properly.
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Its smooth, elastic texture creates a satisfying, stringy consistency
Mozzarella is widely considered the best cheese for pizza because of its smooth, elastic texture, which creates a satisfying, stringy consistency. This texture is the result of a unique manufacturing process called pasta filata, or "spun paste" in Italian. During this process, the cheese is kneaded to give it a stretchy consistency that results in those delightful strands that we know and love.
The elastic texture of mozzarella allows it to stretch and melt beautifully, creating a visual appeal with golden blistering and good coverage. This meltability is so important that it is sometimes referred to as the "glue" that holds the pizza together. The smooth, stretchy cheese also helps to prevent the pizza from becoming soggy, especially when using low-moisture mozzarella, as fresh mozzarella can weep water during the baking process.
The stringy, elastic texture of mozzarella also has functional benefits. It helps to hold the pizza toppings in place, ensuring that they don't slide off when you take a bite. This is especially important for pizzas with generous toppings or unusual shapes, such as Detroit-style pizza, which is often served in rectangular slices.
In addition to its textural qualities, mozzarella is also favoured for its mild, milky flavour. This delicate flavour allows the other ingredients on the pizza to shine through, creating a harmonious blend of tastes and textures. However, it's worth noting that some pizza chefs like to blend mozzarella with other cheeses to create a deeper cheese experience.
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Mozzarella is the most popular cheese in America
There are several different types of mozzarella: whole-milk and part-skim, fresh and aged, and mozzarella di bufala, the Italian original made from the milk of domestic buffalo. Purists tend to prefer fresh mozzarella—either di bufala or the cow’s-milk version, fior de latte—because it’s what was used on the original Pizza Margherita in Naples, Italy. This pizza, named for Queen Margherita of Savoy in the 1880s, represents the colours of the Italian flag: red (tomato), white (mozzarella), and green (basil).
Mozzarella is also popular because it is a bit bland, allowing the other ingredients' flavours to shine through. However, many pizza chefs like to blend mozzarella with other cheeses for a deeper cheese experience. A team of researchers at the University of Auckland tested seven cheeses—mozzarella, provolone, Cheddar, Colby, Edam, Emmental, and Gruyère—for factors like moisture, free oil content, and elasticity. They found that mozzarella is still the best pizza cheese, but it’s best to add one or more of the others depending on how you want it to melt and perform.
Mozzarella is also popular in America beyond pizza. It is rich in protein and calcium, making it a popular ingredient in pasta bakes, enchiladas, frittatas, and risottos. It’s also increasingly popular as mozzarella 'sticks', and of course, in a tomato, basil, and mozzarella salad.
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It's versatile — whole-milk melts better, while part-skim browns faster
Mozzarella is the most popular cheese in America, and its popularity is largely due to pizza. It is considered the best cheese for pizza because of its delicate, milky flavour, smooth elastic texture, and fabulous meltability.
Mozzarella's versatility is also a key factor in its popularity. It comes in several varieties, including whole-milk and part-skim, fresh and aged, and mozzarella di bufala, the Italian original made from the milk of domestic animals. The whole-milk version melts better due to its higher fat content, while part-skim browns faster and has a chewier texture when cooled. The choice between the two ultimately depends on the desired characteristics of the cheese.
The meltability of whole-milk mozzarella is particularly important for its use in pizza, as it helps to hold the toppings on the base together, acting as a sort of glue. This characteristic also contributes to the visual appeal of the pizza, creating a golden, blistered appearance that consumers find desirable.
In addition to its functional and aesthetic benefits, the mild flavour of whole-milk mozzarella also enhances the overall taste of the pizza. Its delicate, milky flavour harmonises well with other ingredients, such as the base sauce and toppings, allowing their flavours to shine through.
For those seeking to create the perfect pizza at home, choosing a high-quality, whole-milk, low-moisture mozzarella is recommended. Brands like Galbani and Grande, which are popular among pizzerias, can be found at local grocery stores and offer superior melting qualities and flavour.
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It's the traditional choice for an authentic pizza experience
Mozzarella is the traditional choice for an authentic pizza experience. It is the most popular cheese in America, and its popularity is largely due to its use in pizza. It is also the cheese of choice for the original Pizza Margherita, created in Naples, Italy, in the 1880s. This pizza was named after Queen Margherita of Savoy and featured the colours of the Italian flag: red (tomato), white (mozzarella), and green (basil).
Mozzarella's delicate, milky flavour, smooth elastic texture, and fabulous meltability make it the perfect choice for pizza. The elasticity of mozzarella comes from the pasta filata-type cheese ("spun paste" in Italian) manufacturing process, resulting in those delectable, stretchy strands that we know and love.
While mozzarella is the classic choice for pizza, some people like to blend it with other cheeses for a deeper cheese experience. A study by the University of Auckland tested seven cheeses—mozzarella, provolone, Cheddar, Colby, Edam, Emmental, and Gruyère—and found that while mozzarella is the best base cheese, adding one or more of the others can enhance the melting and performance of the cheese on your pizza.
For an authentic pizza experience, it is important to choose the right type of mozzarella. Purists tend to prefer fresh mozzarella—either di bufala or the cow's-milk version, fior de latte. When it comes to whole-milk vs. part-skim, whole-milk mozzarella melts better, while part-skim browns faster. Fresh mozzarella also tends to be preferred over aged, as it is what was used on the original Pizza Margherita. However, it is important to note that fresh mozzarella has a higher moisture content, which can cause it to weep water during the baking process, making your pizza soggy.
When it comes to brands, two popular choices for pizzerias are Grande and Galbani. Galbani's low-moisture whole-milk mozzarella, in particular, is a favourite among pizza pros for its melting qualities and flavour.
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Frequently asked questions
Mozzarella is considered the best cheese for pizza because of its delicate, milky flavour, smooth elastic texture, and fabulous meltability. Its texture comes from being a pasta filata-type cheese, which means it is kneaded during manufacture to give it a stretchy consistency.
Full-fat, whole-milk mozzarella is considered best for its silkiness when melted. It is also recommended to use low-moisture mozzarella as fresh mozzarella can render your pizza soggy.
Popular brands of mozzarella for pizza include Grande and Galbani.
Pre-shredded mozzarella is not recommended for pizza as it has anticaking agents that will prevent it from melting properly.
