Andy Montoya
Mozzarella is a soft, stringy cheese that is commonly used as a topping for pizza. It is a semi-soft, non-aged cheese that is prepared using the pasta filata or 'stretched-curd' method and has its origins in Southern Italy. When heated, the water content in mozzarella evaporates, creating bubbles that pop and allow the cheese to brown. This unique chemistry makes it an ideal base for pizza. However, not all types of mozzarella are suitable for pizza, and low-moisture varieties are generally recommended to prevent the cheese from browning too quickly or releasing too much water. While mozzarella is a popular choice for pizza, other types of cheese, such as ricotta or American cheese, can also be used to create delicious pizzas with different flavour profiles.
| Characteristics | Values |
|---|---|
| Chemistry | Mozzarella's water content evaporates in the oven, creating bubbles that pop and allow the cheese to brown |
| Health | Low in sodium and calories; some variants contain probiotics |
| Texture | Soft and stringy |
| Taste | Mild, slightly sour |
| Moisture | Low-moisture mozzarella is best for pizza as it melts well and doesn't brown too quickly; high-moisture mozzarella is more likely to burn |
| Fat content | Higher-fat varieties have a more pronounced buttery flavour |
| Age | Cheese between 21 and 35 days old has the best oil release, stretch, flavour, and texture |
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What You'll Learn
Mozzarella's chemical composition makes it ideal for pizza
Mozzarella is a semi-soft, non-aged cheese made using the pasta filata or 'stretched-curd' method. It is typically made from cow's milk or buffalo milk. The chemical composition of mozzarella is such that it has a high water content, which makes it ideal for achieving the perfect melt on pizzas. When heated in the oven, the water content in the cheese comes to a boil and then evaporates, creating bubbles that eventually pop and release steam, allowing the cheese to brown. This process gives pizzas that desirable, stretchy, stringy texture and a golden-brown colour.
Mozzarella's fat content also plays a crucial role in its performance on pizzas. The higher the fat content, the lighter the blisters or bubbles will be. Lower-fat varieties produce slightly darker blisters and have a creamier taste, while higher-fat varieties, such as Pressed Pizza Mozzarella, form lighter blisters and have a more buttery flavour.
The age of the mozzarella cheese also impacts its performance. Between 21 and 35 days, mozzarella develops an even oil release, good stretch, balanced flavour, and a tender texture—all desirable qualities for pizza cheese.
When selecting mozzarella for pizza, it is essential to consider the moisture content. Fresh mozzarellas like fior di latte or buffalo mozzarella have a high moisture content, which can result in excess water release during melting and faster browning. Therefore, low-moisture mozzarella is generally recommended for pizza as it helps achieve the desired melt without the risk of a soggy crust or over-browning.
Mozzarella's chemical composition, including its water and fat content, makes it an excellent cheese for achieving the desired stretch, flavour, and browning on pizzas. The specific type of mozzarella chosen—whether fresh or low-moisture, higher-fat or lower-fat—can be tailored to personal preferences and the desired characteristics of the final pizza.
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Low-moisture mozzarella is best for pizza
Mozzarella is the most prevalent cheese used to make pizzas, and there are scientific reasons behind it. When heated in the oven, the water content in mozzarella comes to a boil and then evaporates, creating bubbles that eventually pop and release steam. This process allows the cheese to brown and gives pizza its distinctive stringy texture.
However, not all types of mozzarella perform the same way on pizza. Fresh, high-moisture mozzarella releases a lot of water when melting and tends to brown too quickly, resulting in a soupy mess. This is where low-moisture mozzarella comes in—it is specifically designed to address these issues and is widely considered the best type of mozzarella for pizza.
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 water content, resulting in a drier and denser cheese that melts beautifully without becoming soupy. It also has a longer shelf life, making it easier to transport and store, and is more cost-effective as it can be purchased in bulk.
When choosing low-moisture mozzarella for pizza, it is recommended to buy it in blocks and grate it yourself. Pre-shredded options often contain anti-caking chemicals and additives that can interfere with the melting process and affect the overall quality of the cheese. However, some brands like Tillamook offer whole milk low-moisture mozzarella that is worth trying if you can get your hands on it.
Additionally, when cooking pizza with low-moisture mozzarella, it is important to maintain a high temperature. Cooking at a lower temperature can result in over-browning of the cheese before the dough is fully cooked. So, crank up that oven temperature and enjoy the stretchy, gooey goodness of perfectly melted low-moisture mozzarella on your homemade pizza!
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Fresh mozzarella releases too much water and browns too quickly
Fresh mozzarella is a soft, stringy cheese that is part of the pasta filata family. It is typically made from cow's milk, but can also be made from buffalo's milk. It is a fresh cheese, which means it is meant to be eaten soon after being formed and has a mild, slightly sour taste.
While fresh mozzarella offers a wonderful flavor, it releases a lot of water when melting and often browns too quickly, which can be undesirable for pizza. This is because fresh mozzarella has a high moisture content, and when heated in the oven, the water content comes to a boil and then evaporates, creating steam and causing the cheese to brown. This can result in puddles of cheese-water that can weaken the pizza crust and affect the sauce.
To avoid this issue, it is recommended to use low-moisture mozzarella for pizza, as it has a lower water content and a higher melting point, reducing the risk of burning. Low-moisture mozzarella is also easier to transport and keep fresh, making it a popular choice for pizza restaurants. However, if using low-moisture mozzarella, it is best to grate it yourself, as pre-shredded options often contain anti-caking chemicals that can interfere with the cheese's melting ability.
When choosing mozzarella for pizza, it is important to consider the desired texture, flavor, and appearance. Fresh mozzarella provides a stretchy, creamy texture and a fresh-milky flavor, while low-moisture mozzarella offers a more melty, delicious experience. Additionally, the age, fat content, and moisture level of the mozzarella will impact its performance on a pizza, affecting the browning, stretchiness, and flavor.
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Pizza mozzarella comes in different varieties
Pizza mozzarella certainly comes in different varieties, and the type of mozzarella used can make a big difference to the overall pizza. The most common types of mozzarella used for pizzas are low-moisture and high-moisture mozzarella. Low-moisture mozzarella is saltier and denser than high-moisture mozzarella, and it is also the best option for meltability. It is often sold in blocks or pre-shredded in bags. However, pre-shredded mozzarella often contains additives to prevent the shreds from clumping together, which can negatively impact the taste and meltability. Therefore, it is recommended to grate low-moisture mozzarella yourself. Low-moisture mozzarella is the best option for most pizza styles, including New York-style, Greek-style, bar pies, New Haven apizza, and Chicago deep-style pies.
High-moisture mozzarella is freshly made and is the best option for wood-fired Neapolitan pizzas. It is also great for creating melty pools of cheese on your pizza. However, it releases a lot of water when melting and can cause the cheese to brown too quickly, so it requires some prep work. It is recommended to dry or drain high-moisture mozzarella for at least 15 minutes before using it on your pizza.
Mozzarella can be made from different types of milk, which also affects its properties. Traditional cow's milk mozzarella, also known as fior di latte, is the most familiar type. Mozzarella made from buffalo's milk, or Mozzarella di Bufala, has a creamier texture and is also excellent for pizza-making.
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Other cheeses can be used on pizza
While mozzarella is the most prevalent cheese used to make pizzas, other types of cheese can be used as well. This is because not all types of cheese are meant for pizza, and different cheeses have different moisture contents and oiliness, which can affect how they brown and bubble when heated.
For example, American cheese is commonly used in Northeastern Pennsylvania, and Wisconsin brick cheese is another option that is easily obtainable at your local supermarket.
If you are looking for a cheese with a similar melting and stretching ability to mozzarella, then provolone is a solid runner-up. A combination of mozzarella and provolone offers both stretch and flavor, and many pizzerias use just this blend.
If you are less concerned with stretchiness and more with flavor, then you can experiment with different types of cheese. For instance, cheddar, fontina, Muenster, Gouda, and Havarti all melt nicely on pizza. A blend of freshly grated mild white cheddar, Manchego, and Pecorino Romano is another great mix.
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Frequently asked questions
Mozzarella is not the only cheese that can be used on pizza, but it is a very popular choice due to its mild flavour and stringy, stretchy texture.
Mozzarella is a semi-soft, spun-curd cheese made from cow's milk or buffalo milk. It is a type of pasta filata, or 'stretched-curd' cheese, which involves kneading and pulling the cheese curds to create the distinctive mozzarella balls.
Low-moisture mozzarella is generally recommended for pizza as it melts well and reduces the risk of a soggy crust. Fresh mozzarella has a high moisture content and can release too much water when melting, causing the pizza to become soggy.
To use fresh mozzarella on a pizza, it is recommended to dry or drain the cheese for at least 15 minutes before adding it to the pizza. This helps to reduce the amount of water released during cooking.
While mozzarella is a popular choice, there are many other cheeses that can be used on pizza, such as ricotta, cheddar, or American cheese. Experimenting with different cheeses can create a variety of flavour profiles and textures.
