Pizza, that universally loved dish, owes much of its appeal to the glorious, molten blanket of cheese that tops it. But what kind of cheese reigns supreme in the pizza world? The answer, surprisingly, is not as simple as you might think. It’s a landscape of flavors, textures, and melting properties, with different cheeses offering unique contributions to the overall pizza experience. Let’s embark on a cheesy journey to explore the most popular and intriguing choices for pizza topping.
The Undisputed King: Mozzarella
When you think of pizza cheese, chances are mozzarella is the first to come to mind. And for good reason. This semi-soft cheese, traditionally made from Italian buffalo milk (though cow’s milk versions are far more common), boasts the perfect combination of qualities that make it ideal for pizza.
Why Mozzarella Dominates
The key to mozzarella’s pizza prowess lies in its moisture content, fat content, and elasticity. Its high moisture content allows it to melt beautifully, creating that desirable stretch and gooey texture. The fat content contributes to its richness and flavor, while its inherent elasticity helps it to hold its shape and resist excessive browning.
Low-moisture, part-skim mozzarella is the most widely used variety on pizzas, especially in commercial settings. It strikes a good balance between meltability, flavor, and cost-effectiveness. It melts evenly, browns nicely, and doesn’t release excessive oil, making it a reliable choice for consistent results.
Fresh mozzarella, on the other hand, offers a creamier, more delicate flavor and a softer texture. While incredibly delicious, its higher moisture content can sometimes lead to a wetter pizza if not used carefully. It’s often used on Neapolitan-style pizzas, where its subtle flavor complements the simple ingredients. Bocconcini, small balls of fresh mozzarella, are also frequently seen.
Variations to Consider
Even within the realm of mozzarella, there are variations to explore. Smoked mozzarella adds a layer of smoky depth to the pizza. Buffalo mozzarella, with its richer flavor and creamier texture, is a luxurious choice. Experimenting with different types of mozzarella can significantly alter the final flavor profile of your pizza.
Beyond Mozzarella: Expanding the Cheese Horizon
While mozzarella is the undisputed king, limiting yourself to just one cheese would be a culinary crime. A whole world of cheeses can elevate your pizza game to new heights.
Provolone: A Mild and Melty Contender
Provolone, another Italian cheese, offers a slightly sharper flavor than mozzarella and melts beautifully. Its smooth, creamy texture and mild tang make it a popular choice for adding complexity without overpowering the other ingredients. It’s often used in combination with mozzarella to create a more nuanced flavor profile.
Cheddar: A Bold and Tangy Addition
Cheddar might seem like an unconventional pizza topping, but its bold, tangy flavor can add a delicious kick, especially when paired with ingredients like bacon, barbecue sauce, or spicy peppers. Sharp cheddar is often preferred for its more pronounced flavor. However, cheddar can sometimes release more oil when melted than mozzarella, so it’s best used sparingly or in combination with other cheeses.
Parmesan: The Grated Finale
Parmesan, particularly Parmigiano-Reggiano, is typically used as a finishing cheese, grated over the pizza after baking. Its salty, nutty flavor adds a savory dimension and enhances the overall taste. A light dusting of Parmesan can elevate even the simplest pizza.
Romano: A Sharp and Salty Kick
Similar to Parmesan, Romano (especially Pecorino Romano) offers a sharp, salty flavor that makes it a great finishing cheese. It has a more assertive flavor than Parmesan, so use it judiciously. Its distinct taste can really cut through rich or fatty toppings.
Gouda: A Nutty and Sweet Delight
Gouda, with its nutty and slightly sweet flavor, can add a unique and delicious twist to pizza. Smoked Gouda is a particularly interesting choice, adding a smoky depth that complements ingredients like roasted vegetables or grilled chicken. Its creamy texture when melted makes it a delightful addition.
Fontina: A Rich and Earthy Choice
Fontina is a semi-hard cheese with a rich, nutty, and slightly earthy flavor. It melts beautifully and creates a creamy, luxurious texture on pizza. It pairs well with mushrooms, truffles, and other earthy ingredients.
Ricotta: Creamy Dollops of Delight
While not typically used as a base cheese, Ricotta is often dolloped onto pizza after baking. Its creamy, slightly sweet flavor and soft texture provide a delightful contrast to the other ingredients. It’s particularly delicious on white pizzas or pizzas with vegetables.
Monterey Jack: A Mild and Creamy Blend
Monterey Jack cheese offers a mild and creamy flavor that complements a variety of toppings. It melts well and is often used in blends with other cheeses, such as cheddar or mozzarella, to create a more complex flavor profile.
The Art of Cheese Blends
The most exciting pizzas often feature a blend of cheeses, each contributing its unique qualities to create a symphony of flavors and textures. Experimenting with different combinations is a great way to discover your own signature pizza cheese blend.
Popular Cheese Combinations
- Mozzarella and Provolone: A classic combination that provides a balance of meltability, flavor, and texture.
- Mozzarella, Provolone, and Parmesan: Adds a salty, savory dimension to the classic mozzarella and provolone blend.
- Mozzarella and Cheddar: A bold and tangy combination that works well with spicy or savory toppings.
- Mozzarella and Gouda: Offers a unique blend of creamy, nutty, and slightly sweet flavors.
- Mozzarella, Fontina, and Gorgonzola: Creates a rich, complex flavor profile with hints of earthiness and tang. Gorgonzola should be used in moderation due to its strong flavor.
Factors to Consider When Blending Cheeses
When creating your own cheese blends, consider the following factors:
- Flavor Profile: Do you want a mild, tangy, or bold flavor?
- Meltability: How well do the cheeses melt and blend together?
- Texture: Do you want a creamy, stringy, or slightly firm texture?
- Moisture Content: Too much moisture can lead to a soggy pizza.
- Fat Content: High-fat cheeses can release more oil when melted.
Tips for Perfect Pizza Cheese Application
Choosing the right cheese is only half the battle. Proper application is crucial for achieving pizza cheese perfection.
Shredding vs. Slicing
Shredded cheese generally melts more evenly and covers the pizza more uniformly. Sliced cheese can create pockets of melted cheese and a more rustic look.
Amount of Cheese
Using too much cheese can result in a soggy, greasy pizza. Start with a moderate amount and adjust to your preference.
Cheese Placement
Distribute the cheese evenly over the pizza crust, leaving a small border for the crust.
Adding Cheese at Different Stages
Some cheeses, like Parmesan or Romano, are best added after baking to preserve their flavor and texture.
Considerations for Cooking Temperature
Higher cooking temperatures generally require cheeses that can withstand the heat without burning. Lower temperatures might allow you to experiment with softer, more delicate cheeses.
Beyond the Dairy Aisle: Vegan Cheese Options
For those who are lactose intolerant or follow a vegan diet, there are now many plant-based cheese alternatives available. While the texture and flavor may not be identical to traditional dairy cheese, many vegan cheeses melt surprisingly well and offer a satisfying pizza experience.
Popular Vegan Cheese Brands
Several brands specialize in vegan cheese, offering mozzarella, cheddar, and other varieties. Experimenting with different brands and types of vegan cheese is the best way to find your favorite.
Tips for Using Vegan Cheese on Pizza
Vegan cheeses often have different melting properties than dairy cheeses. Some may require a longer baking time or a slightly higher temperature to melt properly. It’s important to follow the manufacturer’s instructions and adjust the cooking time as needed.
Conclusion: Embrace the Cheese Adventure
The world of pizza cheese is vast and varied. While mozzarella remains the reigning champion, there’s a whole universe of flavors and textures waiting to be explored. Don’t be afraid to experiment with different types of cheese, create your own unique blends, and discover your perfect pizza cheese combination. Whether you’re a traditionalist or an adventurous foodie, the possibilities are endless. So, grab your pizza dough, gather your favorite toppings, and embark on a cheesy adventure!
What is the most common cheese used on pizza?
Mozzarella is by far the most common cheese used on pizza globally. Its mild flavor allows the other ingredients, like the sauce and toppings, to shine, while its excellent melting properties create that desirable, gooey, and stretchy texture we associate with the perfect pizza. Its relatively low cost and widespread availability also contribute to its popularity among both commercial pizzerias and home cooks.
Variations like low-moisture mozzarella, which is aged and drier, are preferred for its better browning and reduced water content, preventing soggy pizza. Fresh mozzarella, with its higher moisture content and delicate flavor, is often used on Neapolitan-style pizzas but requires careful handling to avoid excess liquid. Ultimately, mozzarella’s versatility and performance make it the undisputed champion of pizza cheese.
Why is mozzarella such a good choice for pizza?
Mozzarella possesses several key characteristics that make it ideal for pizza. Its high elasticity and meltability allow it to form a smooth, uniform layer of cheese that blankets the pizza surface without separating or becoming oily. This is largely due to its unique protein structure, which breaks down evenly under heat, creating a consistent and desirable texture.
Furthermore, mozzarella’s subtle, milky flavor complements a wide range of toppings and sauces, rather than overpowering them. It provides a blank canvas that allows the other flavors to take center stage while contributing a creamy richness that enhances the overall taste experience. This balance of texture and flavor is what makes mozzarella the go-to choice for pizza makers worldwide.
Are there any alternatives to mozzarella on pizza?
Yes, while mozzarella is dominant, there are many delicious alternatives for pizza cheese. Provolone, with its slightly sharper flavor and similar melting properties, is often blended with mozzarella for added complexity. Other popular options include cheddar, particularly for pizzas with spicier toppings, and Parmesan, usually grated on after baking for a salty, nutty finish.
For a more adventurous flavor profile, consider using cheeses like Gruyere, Fontina, or Gorgonzola. These cheeses offer unique textures and tastes that can elevate your pizza beyond the traditional. However, be mindful of their fat content and melting points, as some may require adjustments to baking time or temperature to prevent burning or excessive oiliness.
What is the difference between low-moisture and fresh mozzarella on pizza?
Low-moisture mozzarella is aged and processed to remove a significant amount of water. This results in a firmer texture, a longer shelf life, and a superior browning capability when baked on pizza. Its lower water content also prevents the pizza from becoming soggy, making it a favorite among commercial pizzerias.
Fresh mozzarella, on the other hand, is made with a higher water content and has a softer, more delicate texture. It has a milky, subtly sweet flavor and is often used on Neapolitan-style pizzas. However, its high moisture can lead to a soggier crust if not handled properly. Pre-cooking or draining the cheese before adding it to the pizza can mitigate this issue.
Can you mix different types of cheese on a pizza?
Absolutely! Combining different cheeses on a pizza is a fantastic way to create a more complex and interesting flavor profile. Many pizza makers use a blend of mozzarella and provolone for a balance of meltability and sharpness. Experimenting with different combinations can lead to exciting and delicious results.
When blending cheeses, consider their individual melting points and flavors. Softer cheeses like ricotta or goat cheese are often added in dollops after baking, while harder cheeses like Parmesan or Pecorino Romano are best grated on top as a finishing touch. A good rule of thumb is to start with a base of mozzarella for its excellent melting properties and then add smaller amounts of other cheeses to complement the flavors of your toppings.
Does the type of pizza (e.g., Neapolitan, New York-style) influence the cheese used?
Yes, the style of pizza often dictates the type of cheese used. Neapolitan pizzas traditionally use fresh mozzarella (specifically fior di latte or mozzarella di bufala) to complement the simple sauce and toppings. The cheese is applied sparingly to allow the flavors of the crust and tomato to shine through.
New York-style pizzas typically use low-moisture, part-skim mozzarella due to its superior melting and browning characteristics. This type of mozzarella holds its shape well and provides a consistent, slightly chewy texture that is characteristic of the style. Other styles, like deep-dish or Sicilian, may use a blend of cheeses to create a richer, more decadent flavor.
How does cheese affect the overall texture of the pizza?
The cheese plays a crucial role in determining the overall texture of the pizza. Its melting properties contribute to the gooey, stretchy, and creamy sensation that is so desirable. The type of cheese and its preparation can significantly impact the final result.
For instance, a pizza with too much high-moisture cheese can become soggy and lack crispness, while a pizza with too little cheese may feel dry and bland. Achieving the perfect balance of cheese, sauce, and crust is essential for creating a satisfying textural experience. Properly chosen and applied cheese can elevate a pizza from ordinary to extraordinary.