The most commonly used cheese on pizza is mozzarella, because it melts beautifully without turning oily or lumpy. Cheeses such as feta, haloumi and aged gouda are tasty toppings, but they’re a bit fancy for families and don’t melt as well as mozzarella. Low-moisture mozzarella in particular has great melt and stretch.
What are the different types of cheese for pizza?
Although there are various types of cheese available, not all are ideal for making pizza. Mozzarella, cheddar, parmesan, and provolone are the four main pizza cheese types, but many other cheese varieties can be incorporated into your gourmet pies to add a unique taste.
What is the best mozzarella cheese for pizza?
I do however lean toward the Whole Foods whole milk mozzarella, usually sold in pre-cut block custom wrapped by the deli, when needing a shredded cheese for a pizza. It is slightly closer to fresh mozzarella in it’s consistency than other brands however still a deli style mozzarella. It melts well and has a rich creamy taste.
What goes well with cheddar cheese on a pizza?
Because of the versatility that cheddar cheese offers, you can add toppings like pepperoni, ham and pineapple, and different kinds of meat for a savory meatlovers pizza. Cheddar cheese is also commonly used on specialty pies like chicken bacon ranch, cheeseburger, and buffalo chicken pizzas.
What color should cheddar cheese be on pizza?
Also, if you choose a sharper cheddar cheese that has a deep orange tint, it will add color to your pizza. Although cheddar isn’t a great option alone on pizza, it lends itself well to cheese blends to add color to your mix. Feel free to get creative with cheddar cheese and the types of pizza you want to create.
What is the best cheese to use on pizza?
What is the best melting cheese for pizza? The undisputed king of meltiness for cheese toppings is mozzarella. Classic mozzarella has the ideal balance of moisture, elasticity, and fat content for meltability.
What kind of cheese do pizzerias use?
Mozzarella is considered the best cheese for pizza for a few reasons: its delicate, milky flavor, its smooth, elastic texture, and its fabulous meltability.
What cheese is good on pizza Besides mozzarella?
7 Cheeses to Try on Your Next Pizza (Other than Mozzarella!)
Can you use normal cheese on pizza?
Yes, it is absolutely possible. It is your pizza after all. The problem you may face is that cheddar usually does not melt as well as Mozzarella. Also, moz has a neutral-salty taste so cheddar will have a greater impact on your overall flavor.
What cheese do NY Pizzerias use?
The cheese, of course, is mozzarella. A lot of New York pizza places use Grande Cheese, whose “East Coast Blend” is half part-skim mozzarella and half whole-milk mozzarella.
What is the soft cheese on pizza?
This is the most commonly used cheese for pizzas due to its light and creamy texture. Typically, you’ll see this as a the base of every cheese pizza while other pizzas like the Margherita include mozzarella. When opting for mozzarella cheese, consider the low- and high- moisture options.
What cheese goes on Domino’s pizza?
The cheese that Domino’s uses is a mixture of mozzarella, monterey Jack and white cheddar in equal proportions. I used to work there way back in the day when we were required to be trained on all of the aspects of making the pizzas even right down to what went into the ingredients.
Does cheddar cheese belong on pizza?
It’s usually an ingredient in a lot of pizza cheese blends. Cheddar is a good addition to any pie because its lower elasticity means it doesn’t blister as easily as mozzarella. Also, if you choose a sharper cheddar cheese that has a deep orange tint, it will add color to your pizza.
The Best Cheese for Pizza
- Food Service Resources
- It’s reasonable to assume that pizza is one of the most popular dishes in the United States.
- It is estimated that approximately 70,000 pizzerias operate in the United States alone, generating more than $32 billion in sales each year.
- Creating a pizza that stands apart from the rest of the competition might be difficult for a pizzeria owner to do successfully.
- Several factors go into creating a delicious pizza, but the key is in selecting the right cheese.
- We have conducted extensive study to determine which cheeses would produce the finest appearance and flavor for your pizza.
All Wholesale Cheeses may be found here.
How Do You Choose Cheese for Pizza?
- Before you can choose the ideal pizza cheese for your menu, it is necessary to understand what characteristics make a cheese suitable for use in pizza. The following are traits to look for in a cheese that makes it an excellent choice for baking on pizza: Browning Capability – the capacity to turn golden brown through the Maillard process without burning is demonstrated.
- Melting ability – the ability to cover a surface uniformly without leaving lumps or becoming too thin
- melting ability
- When pizza slices are pushed apart, visible threads are apparent due to the stretchiness of the dough.
- It is the amount of milkfat in a cheese by weight of the solids that makes it denser, which allows it to stretch and melt more easily.
- When it comes to cheese, moisture content (the amount of liquid in the cheese) has an influence on its browning ability.
- The finest cheese for pizza should turn a light golden brown while remaining unburned when exposed to the intense heat of a pizza oven.
- A low melting point is also important so that it can distribute uniformly across the crust and avoid clumping together during baking.
- When the cheese is bitten, it should have a moderate stretchiness to it, such that it forms strands when pulled apart but is not too tough to break when chewed in small pieces.
- It is common for pizza cheese to have a low moisture content (50-52 percent) and a low fat content (35-40 percent), which results in the desirable melting and stretchability characteristics.
Best Cheeses for Pizza
- Despite the fact that there are many different varieties of cheese available, not all of them are suitable for baking pizza.
- Mozzarella, cheddar, parmesan, and provolone are the four most common forms of pizza cheese, but many more cheese varieties may be integrated into your gourmet pies to give them a distinct flavor.
- Mozzarella, cheddar, parmesan, and provolone are the four most common types of pizza cheese.
- To create a more flexible menu, try combining some of the varieties of cheeses listed below into your pizzas:
1. Mozzarella Cheese
- In addition to being the most popular cheese for pizza, mozzarella has swiftly emerged as the cheese of choice for other types of cuisine as well.
- Because it has been prepared to the bare minimum, it has a fresh taste and a light and creamy texture.
- The traditional component in mozzarella cheese was Bufala milk, although it is now possible to find mozzarella cheese that has cow’s milk in the ingredients.
- If you intend to serve the conventional variant, look for a DOP emblem on the packaging.
Difference between High and Low Moisture Mozzarella
- When cooking pizza using mozzarella cheese, you have the option of choosing between high and low moisture content (moisture content).
- High-moisture mozzarella has a very limited shelf life and should be consumed within one day after being prepared.
- Low moisture mozzarella has a longer shelf life and a saltier, denser taste than high moisture mozzarella, and it has a longer shelf life as well.
- This low moisture component also aids in the melting of the product when it is baked.
- When it comes to pizza, low-moisture mozzarella prepared with whole milk is the ideal choice, whether it’s used as the only cheese or as part of a cheese mix.
High-Moisture Mozzarella Cheese Characteristics
- Flavor: Creamy and mild in flavor.
- Possibility of Pale to Light Browning
- Browning Capability
- Medium melting ability, with a tendency to preserve form
- The degree of stretchiness is low and tends to pool
- Fat Content: 4.8 grams per one-ounce slice of bread
- Moisture content is quite high (52 percent to 60 percent)
Low-Moisture Mozzarella Cheese Characteristics
- It has a mellow, creamy flavor.
- Possibility of Pale to Light Browning
- Browning Capability:
- The ability to melt is medium, and it prefers to preserve its form.
- Flexible, with a tendency to pool
- low stretchiness.
- Per 1 oz. slice, the fat content is 4.8 grams.
- Highly hydrating (52-60 percent)
- high moisture content.
Using Mozzarella on Pizza
- Margherita pizzas should be made using low moisture mozzarella, whereas Neapolitan and Greek pizzas should be made with high moisture mozzarella.
- If you’re using the cheese on its own, make sure to slice it thinly and squeeze out any extra moisture from the cheese.
- Because mozzarella is such a versatile cheese, it is the cheese that is most frequently used in cheese blends.
- Mozzarella and provolone cheeses can be used to create a typical cheese or pepperoni pizza, respectively.
Mozzarella Pairings for Pizza
- The mild and creamy flavor of mozzarella cheese is enhanced by the addition of the following toppings: Pepperoni, basil, Vienna sausage, tomatoes, salami, olives, arugula, and red peppers are some of the ingredients on this pizza.
2. Provolone Cheese
- Provolone is a semi-hard Italian cheese that is second only to mozzarella in terms of popularity for blending with other cheeses.
- Depending on how long provolone has been cured, the flavor of the cheese can be rather different.
- Using provolone that has been cured for a shorter period of time will result in a sweeter flavor and a creamier texture on your pizza.
- Choose a provolone that has been matured for a longer period of time if you want a sharper taste and a drier texture.
Provolone Cheese Characteristics
- When fresh, the flavor is sweet and creamy
- when old, the flavor is bitter and dry.
- Capability for Browning: Dark Browning
- Dark Browning
- High melting ability
- melts uniformly
- high melting ability
- Stretchiness ranges from low to medium, with minor stranding depending on the age group.
- Fat Content: 7 grams per one-ounce slice of bread
- The amount of moisture in the air is high (45%).
Using Provolone on Pizza
You may put provolone on just about every flavor or kind of pizza as a result of its widespread appeal among those who like preparing pizzas. With this adaptable cheese, you may create an Italian tomato pie, a St. Louis pizza, a Greek pizza, or a Pinsa Romana, among other dishes. It will not let you down!
Provolone Pairings for Pizza
- When putting provolone cheese on pizza, experiment with some of the following toppings: The following ingredients are used: chicken, pesto basil, onion, broccoli, sausage, spinach, tomato, and red peppers.
3. Cheddar Cheese
- Cheddar cheese is immensely popular due to its distinctively strong flavor.
- The fact that cheddar cheese does not hold up well to high temperatures makes it a cheese that is not commonly associated with pizza.
- When it comes to pizza cheese mixes, it’s typically one of the main ingredients.
- Due to the fact that cheddar has a lesser elasticity than mozzarella, it does not blister as quickly as mozzarella when baked in a pie crust.
- Another advantage of using a sharper cheddar cheese with a rich orange hue is that it will bring color to your pizza as well.
Cheddar Cheese Characteristics
- Cheddar cheeses have a strong, earthy, and pungent flavor, with the sharpness being more prominent in darker-colored cheddars.
- Capability for browning: Medium browning
- Low melting ability
- fats can separate from solids when heated at high temperatures.
- Stretchiness is low, and there is little stranding
- Contains 9 grams of fat per 1 ounce slice of bread
- Moderate (34-45 percent) moisture content
Using Cheddar on Pizza
- Despite the fact that cheddar isn’t a very appealing option on its own, it works well in cheese mixes to give color to your pizza.
- You may be as creative as you want with the cheddar cheese and the sorts of pizza you want to construct.
- Because of the variety that cheddar cheese provides, you may customize your meal by adding toppings such as savory pork or sweet pineapple to make it more interesting.
- On specialty pies such as chicken bacon ranch, cheeseburger, and buffalo chicken pizzas, cheddar cheese is also frequently utilized as a topping.
Cheddar Pairings for Pizza
- Toss some of these toppings with cheddar cheese if you’re making a pizza with it: Pepperoni, Bacon, Pineapple, Chicken, Caramelized Onion, Capers, and Broccoli are some of the ingredients on this pizza.
4. Parmesan Cheese
- Parmesan cheese, as well as other aged Italian hard cheeses, can be shaved or shredded on top of freshly made pizzas, which is a popular topping in Italy.
- As a result of its delicate taste and dryness, this cheese should never be baked in the oven due to its delicate flavor and dryness.
- If the umami flavor of cheeses such as parmesan is damaged by heat, they should be avoided.
- Instead, sprinkle parmesan on top of your pizzas to bring out the taste of the entire pie.
Parmesan Cheese Characteristics
- Flavor: nutty with a hint of sweetness
- Capability for Browning: Very Dark Browning, with a tendency to burn
- Melting ability is extremely low, and it will crisp rather than melt
- Stretchiness is extremely low, and snaps rather than stretching
- Fat Content: 1.4 grams per tablespoon
- 1.4 grams per teaspoon
- A low (13-34 percent) amount of moisture is present.
Using Parmesan on Pizza
- If you are a cheese fan, parmesan cheese, such as Parmigiano-Reggiano, is undoubtedly one of your favorite go-to cheeses to sprinkle on top of your pizza.
- Parmigiano-Reggiano is a type of parmesan cheese that is used to make Parmigiano-Reggiano sauce.
- Any pizza can benefit from the addition of parmesan cheese, but the Sicilian, Margherita, and Hawaiian pizzas in particular are highly recommended.
- The flavor of other fresh and tasty toppings will be enhanced by the use of this cheese.
Parmesan Pairings for Pizza
- If you are a cheese fan, parmesan cheese, such as Parmigiano-Reggiano, is undoubtedly one of your favorite go-to cheeses to sprinkle on top of your pizza. Parmigiano-Reggiano is a type of parmesan cheese that is aged for many years before being used in cooking. Any pizza can benefit from the addition of parmesan cheese, but the Sicilian, Margherita, and Hawaiian pizzas in particular are recommended. The flavor of other fresh and savory toppings will be enhanced by the use of this cheddar.
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- Gouda is a semi-hard Dutch cheese that is renowned for its rich, distinct flavor and silky texture.
- It is made from cow’s milk.
- In comparison to young gouda, older gouda will have less moisture and a tangier taste.
- A fantastic addition to pizzas using pulled pork or barbecue chicken, gouda is a delicious choice because of its diverse taste profile.
- Furthermore, it is available in both straight and smoked varieties, allowing you to select the one that will best complement the other tastes on your pizza.
Gouda Cheese Characteristics
- Flavor: Buttery and smoky in flavor
- Possibilities for browning: Medium to Dark browning
- Mousse-ability: Low to Medium
- it does not soften quickly
- younger gouda will melt more easily
- Stretchiness is low, with pools forming rather than strands being pulled
- Fat Content: 8 grams per one-ounce slice of bread
- Moisture content ranges from medium to high (35 percent to 55 percent)
Using Gouda on Pizza
Because of gouda’s buttery flavor, it is often used in flatbreads and thin-crust pizzas that combine sweet and savory flavors in a balanced manner. Because of the natural smokiness of the cheese, gouda is most commonly served with grilled meats and vegetables.
Gouda Pairings for Pizza
- The following are some of the best pizza toppings to serve with gouda cheese: Pulled pork, barbecued chicken, spinach, mushrooms, red onion, sausage, garlic, olives, and bacon are just a few of the ingredients.
6. Goat Cheese
- Goat cheese is prepared from the milk of a goat.
- When it is fresh, it is smooth and creamy, and it may be combined with different flavors such as berries or herbs.
- As it matures, it turns into a hard cheese that may be wrapped in a rind and stored for a long time.
- Goat cheese is recognized for its earthy and tangy flavor, and it may provide a distinct touch to your pizza by combining with other ingredients.
Goat Cheese Characteristics
- A flavor that is tart and earthy
- Possibilities for Browning: Light to Medium Browning
- When heated, the melting ability ranges from low to medium
- it becomes creamy, but can separate if overdone
- The degree of stretchiness is low, and it tends to pool.
- Fat Content: 8 grams per one-ounce slice of bread
- A high to very high moisture content (53 percent to 59.8 percent) is present.
Using Goat Cheese on Pizza
- When baked in the oven, goat cheese softens up beautifully, despite the fact that it does not melt as easily as mozzarella or provolone.
- Flatbread pizzas, focaccia pizzas, and Mediterranean pizzas all benefit from the addition of goat cheese to the mix.
- Try sprinkling little dollops of goat cheese all over the top of your pie crust.
- Customers will experience a rush of delicious flavor with each bite as a result of this.
Goat Cheese Pairings for Pizza
- With the following ingredients, you may make a delicious pizza with goat cheese: Caramelized Onions
- Caramelized Onions
- Bell Peppers
- Caramelized Onions
- Bell Peppers
Gruyere cheese is a sort of Swiss cheese made from whole cow’s milk that is popular in Europe. Despite the fact that it is a hard cheese, it melts well and has a mild savory flavor. When you consume gruyere, you will taste a variety of flavors, beginning with sweetness and progressing to nutty and earthy notes.
Gruyere Cheese Characteristics
- Flavor notes: nutty, sweet, and earthy in nature.
- Capability for browning: Medium browning
- High and consistent melting ability
- The amount of stretch is high, and it becomes mushy with visible strands.
- Contains 9 grams of fat per 1 ounce slice of bread
- Medium (39 percent) amount of moisture content
Using Gruyere on Pizza
When it comes to conventional pizza slices, Gruyere is a popular cheese to utilize. Red or white pizza sauces go nicely with the sweet and nutty flavor of this nutty nut. The fact that gruyere cheese melts evenly and doesn’t blister readily makes it a fantastic cheese for use on any type of pizza.
Gruyere Pairings for Pizza
- Take pleasure in some of the following pizza toppings made with gruyere cheese: Potatoes, peppers, prosciutto, sausage, caramelized onion, spinach, red onions, and pesto are some of the ingredients in this dish.
Ricotta cheese is prepared from the whey that is left over following the processing of cow’s milk, goat’s milk, or buffalo’s milk to make mozzarella cheese. This mild and slightly sweet Italian cheese boasts a rich and creamy texture, as well as a mild and slightly sweet flavor. Many Italian meals, including pizza, spaghetti, and even cannolis, benefit from the addition of this flavoring.
Ricotta Cheese Characteristics
- A flavor that is fresh, creamy, and mildly sweet
- Possibility of Pale to Light Browning
- Browning Capability
- Melting ability is extremely low, and it preserves its form even at high temperatures.
- Stretchiness is low, and instead of stretching, it becomes creamy.
- The amount of fat in half a cup is 16 grams.
- Extremely high moisture content (55 to 80 percent)
- very high moisture content
Using Ricotta on Pizza
- The creamy smoothness of ricotta makes it a popular base cheese for white-sauce pizzas such as Pizza Bianca and grilled flatbread pizzas, which are popular in Italy.
- Ricotta cheese can be used with other cheeses such as mozzarella, fontina, gruyere, or gorgonzola to provide a creamy basis for a dish.
- Aside from seafood and veggies, its fresh flavor goes well with other fruits and vegetables as well.
Ricotta Pairings for Pizza
- Ricotta is a good complement to the following pizza toppings: Chicken
- Charred Spring Onion
- Roasted Garlic
- Return to the top of the page Having learned the qualities of each cheese type, in addition to which pizza tastes they mix well with, you may begin experimenting by including some speciality cheeses into your pizza recipes.
- It’s critical to choose a cheese that works for your pizza, whether you’re cooking it as a fixture on your menu or just as a specialty item presented once a week at your restaurant.
- Here are some suggestions.
- Take pleasure in creating delicious pizza for all of your clients.
Mozzarella – The Official Cheese for Pizza
There are three primary types of mozzarella to choose from. Fresh mozzarella, deli mozzarella, and whatever else you can get in the major brand cheese section are all good options. If you have never cooked with fresh mozzarella before, you definitely must give it a shot!
- When making shredded mozzarella cheese, deli-style mozzarella is the best cheese to use since it is more flavorful.
- The majority of supermarket shops sell mozzarella from a block in their deli department…………………………….
- As an alternative to having it cut, ask for a chunk and shred it later at home using a box grater.
- In addition to providing a richer and creamier cheese flavor than using bagged shred mozzarella cheese, using deli cheese is frequently less expensive per pound than using bagged shredded mozzarella cheese.
Best Mozzarella Brand
- There is little difference between the easily accessible brands of deli mozzarella in general, and certainly not enough to warrant going out of one’s way to purchase a specific brand of deli mozzarella.
- When it comes to shredded cheese for pizza, I like Whole Foods whole milk mozzarella, which is often available in pre-cut blocks that are custom wrapped by the deli.
- It has a consistency that is significantly closer to fresh mozzarella than other brands, but it is still classified as a deli style mozzarella.
- I like how it melts and how it has a rich, creamy flavor.
Whole Milk Mozzarella vs. Part Skim Milk Mozzarella
- The most significant difference between deli mozzarella prepared from whole milk and half skim milk is the amount of fat in each serving.
- The whole milk mozzarella, which has only a gram or two extra fat per serving, has a stronger taste and a creamier cheese texture than the reduced fat mozzarella.
- It has a more pleasing taste overall due of the usage of whole milk and more fat.
- You will likely require less of the whole milk mozzarella cheese to achieve a pleasant cheese flavor than you will of the part-skim mozzarella.
- Ultimately, the reduction in fat becomes a non-issue for individuals who are managing their fat consumption, which is the case for the majority of low-fat items.
- Fresh mozzarella should be your go-to cheese for pizza on a regular basis.
- With its little processing, this form of mozzarella cheese is the typical Italian pizza cheese, and its fresh taste and light and creamy texture are a result of the low processing.
- It is available in a variety of forms and sizes, and while it may be shredded, it cannot be shredded like the drier mozzarella cheeses that you may be accustomed to eating.
- A variety of fresh mozzarella products are readily accessible, and are frequently offered as eight-ounce balls that are vacuum packed or resting in a bowl of whey at your local deli counter.
- It has a somewhat limited shelf life and should be consumed within a week of being opened.
When using fresh mozzarella on your pizza, be sure to use bigger slices that are well spaced.This keeps the cheese from being overheated and losing its taste, but because of the lightness of fresh mozzarella, the cheese will melt and spread throughout the pie as it bakes.This also provides you with a diversity of flavors with each bite; some slices may include more cheese, while others may contain more sauce, providing you with a different flavor experience with each slice.
Smoked Fresh Mozzarella
- Smoked mozzarella is a type of cheese prepared from fresh mozzarella that has been smoke-cured.
- Smoked mozzarella is most typically found as 8-ounce balls with a yellowish-brown outer peel and is available in a variety of flavors.
- The edible skin is formed as a result of the exposure to smoke that occurs during the smoking process.
- The texture is a little drier than ordinary fresh mozzarella as a result of the smoking process, but the flavor is intensely smokey on the surface and milder on the interior thanks to the smoking procedure.
- As an accent taste, consider using smoked mozzarella combined with ordinary, fresh mozzarella as a substitute.
A variety of specialized grocery and cheese stores carry smoked mozzarella, which is more durable than ordinary fresh mozzarella and has a longer shelf life than standard fresh mozzarella.
Sizes of Fresh Mozzarella
- Based on its size and form, fresh mozzarella is referred to by a variety of different names.
- These are the most frequent sizes seen in grocery shops, and they are the best sizes for slicing since they are the optimum size for a log.
- Perle (4g), ovoline (4oz), bocconcini (1.5oz), ciliegine (13g), noccioline (9g), perle (4g), and lastly, perline (4g) are the smallest of the sizes available (1g).
- Pre-packaged mozzarella may be bought in the refrigerated cheese department or fresh mozzarella can be obtained at the deli counter or at the deli counter.
Aged or Italian Provolone
- In Italy, provolone is a semi-hard cheese that is similar in texture to provola and provoleta cheeses.
- The term ″Aged Provolone″ refers to the Italian Provolone that is popular in the United States.
- Short age times result in a sweet mild flavor and a more creamy texture, while longer maturing times result in a distinct spicy flavor and drier texture.
- Provolone is available in a variety of flavors, each with its own unique taste and texture.
- When mixed with mozzarella to give it a bit more taste, or when used as a final garnish after cooking, any variation will work very well!
- Additionally, in the United States, there is a variety of cheese known as Provolone, which can be found at most deli counters and is often presented in the shape of a round log.
- When it comes to pizza, this sort of provolone might be a fantastic choice because it is somewhat drier than deli mozzarella while still melting smoothly.
- Despite the fact that it has a minor variation in flavor, it would be overshadowed by any additional toppings and would taste nothing like its Italian equivalent.
- If you want the flavor of provolone, choose an Italian or aged kind that may be blended with shredded mozzarella to achieve the desired result.
Aged Italian Hard Cheeses
- Authentic Aged Italian Camembert When used on pizza, hard cheeses are fantastic complements.
- Whether grated or shaved, they provide the final touch that makes your pizza stand out.
- However, because of their delicate tastes and dryness, it is not recommended to bake with them in the oven.
- Heat degrades the flavor of all cheeses to some extent, and there is just no need to cook these cheeses in any manner.
- The majority of people have tried the American-made versions of these cheeses, which are generally labeled as Parmesan, rather than the Kraft grated cheese, and Romano, which are sold in wedges; while they are delicious in their own right, they do not compare to the complex piquant flavors of the authentic Italian variety.
- Parmigiano Reggiano is a DOP (Denominazione di origine protetta) and PDO (Protected designation of origin) certified product from Parma, Italy, that has been matured for 12 to 36 months before being released for consumption.
- This should not be mistaken with goods marketed as Parmesan that are matured for less than 9 months and have a significantly inferior flavor.
- These products are created from cows that have been fed more than simply grass and hay, and they are prepared from pasteurized milk.
- Parmigiano Reggiano has a crumbly texture and a nutty flavor that is significantly more robust than other cheeses.
- It is produced using natural procedures and cows who are fed a particular breed and diet.
The cheese also has substantially less salt, whereas the high salt content in American-made Parmesan cheese is a key component to the taste of the cheese.
- A DOP and PDO recognized cheese from Italy, Grana Padano is available in various ages ranging from 8 to 20 months, with variants aged over 20 months labeled as Grana Padano Riserva.
- It has a flavor that is comparable to Parmigiano Reggiano, but it is produced under less severe regulations controlling the production location, breed, and food of the cows, resulting in a cheese that is less costly.
- Cheese manufactured in Tuscany from sheep’s milk and matured for at least eight months, Pecorino Romano is a DOP and PDO certified product.
- With the maturing process and the usage of sheep’s milk, this cheese had the most distinct peppery flavor of the three cheeses we tasted.
- A more bland cheese than true Pecorino Romano, Ramono manufactured in the United States is often branded as just Romano.
- It is commonly made from primarily if not entirely cow’s milk and kept for a shorter period of time, resulting in a more bland cheese than authentic Pecorino Romano.
- Smoked Gouda is a yellow cheese manufactured from cow’s milk in the Dutch city of Gouda that is cured with smoke.
- The cheese has an edible peel and is often creamier in texture than new wax sealed Gouda wheels, but it has a pronounced smokey taste that distinguishes it from the latter.
- Because the cheese does not melt easily, it is best utilized in diced form on pizza.
- However, when warmed, the cheese has a very rich and creamy feel.
- It goes great with bacon, caramelized onions, and roasted veggies, among other things.
It’s delicious when one part Smoked Gouda is blended with four parts Mozzarella.
Blue (Bleu) Cheese
- When combined with fresh, bright-flavored veggies such as cherry tomatoes and arugula, blue cheese crumbles are a winning combination.
- Make a blue cheese béchamel sauce and use it as the sauce layer on the bottom layer, or crumble it on top of the bottom layer.
- The natural molds that give blue cheese its characteristic flavor may be rather potent, so a little goes a long way when it comes to serving size.
Cream Cheeses (Goat Cheese, Cream Cheese, Boursin and Mascarpone)
- Cream type cheeses are a terrific alternative to traditional cheeses since they can be used alone or infused with herbs and other flavors to create a variety of dishes.
- Use them as a spread on the crust of a flat bread pizza or as little bits sprinkled throughout the dough for a unique twist.
- Because they burn rapidly, it is recommended to serve these cheeses cold and on the bottom of the plate.
Tips When Using Cheese on Pizza
- Using cold cheese will help to avoid the cheese from overcooking and maybe burning.
- Don’t go overboard with the cheese. For a 13-inch thin crust or New York style pizza, 4-6 ounces of mozzarella is a suitable quantity of cheese.
- Avoid using the following cheeses on pizza: processed cheeses or greasy cheeses such as Velveeta, American cheese, and Cheddar, or cheese that has been pre-shredded.
- Hard cheeses should always be added after the pizza has been baked in order to maintain their delicious tastes. Because of the remaining heat from the pizza, they will soften fast after being shredded.
What Cheese Goes On Pizza?
- For all of you pizza enthusiasts out there, you would all agree that a pizza is not complete without this key ingredient—cheese, to be precise.
- The general consensus is that pizza isn’t pizza unless it’s smothered in melted mozzarella.
- Cheese gives the pizza a creamier texture and makes it more enjoyable to consume.
- With just a few exceptions, cheese pizza is a tasty and healthful food that is enjoyed all over the world by people of all ages.
- So, do you want to know what kind of cheese belongs on a pizza?
Do not be concerned, because this article will assist you in determining what sort of cheese you should use to top your pizza, as well as provide some tips on how to select your chosen type of cheese.
Provolone Cheese on Pizza
- Provolone cheese, a semi-hard Italian cheese, is another option when it comes to deciding what kind of cheese to use on pizza.
- It is the second most popular cheese for blending with other cheeses after Brie and Camembert.
- The flavor of the wine varies depending on how long it has been matured.
- When making your pizza, choose provolone cheese that has been matured for a shorter amount of time in order to obtain a sweeter flavor and creamier texture.
- For a sharper taste and a drier texture, choose for provolone cheese that has been matured for a longer length of time, rather than the less aged kind.
Provolone cheese can also be used as the basis cheese for pizzas such as Italian tomato, chicken pesto, and tomato basil, among others.
What kind of cheese do pizzerias use?
The most commonly used cheeses in the creation of pizza are mozzarella (which accounts for around 30% of total usage), provolone, cheddar, and Parmesan. The cheeses Emmental, Romano, and ricotta are frequently used as toppings, while processed pizza cheeses made expressly for pizza are mass-produced and available everywhere.
How do you choose cheese for pizza?
How to Select the Most Appropriate Cheese for Your Pizza
- Provolone is a kind of cheese. Provolone cheese is the second most popular cheese for pizza, and it is frequently found blended with mozzarella on the top of a pizza
- Parmesan cheese is the third most popular cheese for pizza. Parma cheese, which is hard and dry, is renowned for its strong, rich flavor. It is also known as the ″Father of all Cheeses.″
- Camembert (Goat’s Cheese)
- Cheeses such as blue cheese, vegan cheese, and lactose-free cheese are all available.
What are the 4 cheeses in 4 cheese pizza?
You’ll need the following ingredients for the four-cheese topping: tomato sauce, mozzarella, gorgonzola, Parmigiano Reggiano, and goat cheese.
What cheese is on Domino’s Pizza?
The cheese that Domino’s utilizes is a blend of mozzarella, monterey Jack, and white cheddar, all of which are used in equal amounts. I used to work there back in the day when we were obliged to be schooled on every step of the pizza-making process, right down to the materials that went into the dough.
What is the best melting cheese for pizza?
What kind of melting cheese is the finest for pizza? When it comes to cheese toppings, mozzarella is unquestionably the king of meltiness. Classic mozzarella offers the optimal blend of moisture, elasticity, and fat content for melting, making it the preferred cheese for many chefs.
Can I make pizza with cheddar cheese?
Despite the fact that cheddar cheese is not often thought of as a cheese to be used on pizza, it is often found as an ingredient in a variety of pizza cheese mixes. With its low elasticity, cheddar is a fantastic complement to any pie since it does not blister as quickly as mozzarella when baked in the oven.
What cheese does Papa John’s use?
In the words of Papa John’s, their cheese is ″100 percent genuine cheese, made from mozzarella.″ ″We are delighted to provide only 100 percent authentic cheese MADE WITH WHOLE MILK MOZZARELLA,″ according to Pizza Hut.
What is the stretchy cheese on pizza?
1. Mozzarella cheese. We had high expectations for mozzarella going into this shoot, and we were not disappointed. Despite the fact that it’s a cheese that’s well-known for being flexible,
What are the four Italian cheeses?
Grated Asiago, Grana Padano, Parmigiano-Reggiano (Parmesan), and Pecorino cheeses are the four most popular Italian cheeses for use as an ingredient or garnish, with Parmesan topping the list. Italian cheese manufacturers continue to rely on milk from their own region for the majority of their production, which gives their cheeses a distinct regional flavor.
Can I use white cheddar on pizza?
In all seriousness, that is definitely doable. After all, it’s your pizza, right? There is a possibility that you will encounter difficulties since cheddar does not melt as well as Mozzarella. Furthermore, because moz has a neutral-salty flavor, the cheddar will have a stronger influence on the overall flavor of your dish.
What cheese can you use instead of provolone?
- Fontina cheese can be substituted with Provolone cheese. Check Amazon for the most recent price on Low-Moisture Mozzarella Cheese. Check Amazon for the most recent price on Muenster Cheese. Check Amazon for the most recent price on Parmesan Cheese. Check Amazon for the most recent price on Gouda Cheese. Check Amazon for the most recent price on Edam Cheese, Emmental Cheese, and Gruyère Cheese.
Does Domino’s use fake cheese?
No, this is genuine cheese. They go through such a large amount of cheese that they are able to make their own; if you are making your own cheese, this is the most cost-effective approach. If they were purchasing their cheese from a third party, they may explore fake cheeses if the price was reasonable.
What kind of mozzarella is best for pizza?
Low-moisture mozzarella is the best choice for a classic pizza. Low-moisture mozzarella, as the name implies, has been matured for a longer period of time, resulting in a lower water content than fresh mozzarella cheese, as well as a denser texture and a tangier, saltier flavor than fresh mozzarella cheese.
What kind of cheese does Little Caesars use on their pizza?
A fresh, never frozen combination of 100 percent Mozzarella and Muenster cheese is used in this recipe. Our sauce is produced with vine-ripened, California-grown tomatoes that are crushed. In addition, we make our dough in-house on a daily basis. Yes, this implies that you will be able to find a bag of flour at one of our stores.
What Kind of Cheese Goes On Pizza?
- What kind of cheese is used in pizza?
- Frequently, we get asked this question, and the answer is more straightforward than you may expect.
- It is OK to use whatever type of cheese that you wish on your pizza.
- While mozzarella is unquestionably the most popular cheese, and many pizza fans want an additional slice of cheese to go with their pizza, at Hungry Howie’s® we don’t place any restrictions on the exquisite culinary inventions that cheese fanatics come up with.
- Over the past several years, pizza enthusiasts have broadened their horizons by topping their pies with fresh, diverse, and occasionally even gourmet cheeses.
In fact, gourmet cheese has been increasingly popular in recent years.And we’re totally on board with it!When you order a pie from Hungry Howie’s®, you can be confident that your pie will be made with 100 percent real mozzarella cheese, as opposed to imitation cheese.
You may even choose our unique Flavored Crust® for an extra delectable burst of cheesy goodness if you really want to go all out.Our Flavored Crust® is available in a variety of cheese varieties, including butter cheese and asiago.However, when it comes to the types of cheese that may be used on pizza, the possibilities are virtually limitless.
What Kind of Cheese Goes on Pizza?
- Your pie can be topped with whichever sort of cheese you like, depending on your mood at the time of baking.
- Take, for example, the Hungry Howie’s Bacon Cheddar Cheeseburger Pizza from Hungry Howie’s.
- Not only is it topped with a generous amount of mozzarella cheese, but we also include a generous amount of cheddar cheese for added taste and texture.
- Another popular pizza is our Buffalo Chicken Pizza, which is made with both mozzarella and cheddar cheeses and is topped with buffalo sauce.
- The cheddar cheese, which has a slight sharpness in flavor, balances the mozzarella nicely, resulting in a delectable, gooey, savory mouthful every time.
Provolone cheese, Parmesan cheese, Pecorino-Romano cheese, and asiago cheese are some of the other types of cheese that you may expect to see at a pizza.While these cheeses are not unfamiliar with the delectable meal, they may assist to elevate your pie to a whole new level.Many individuals prefer to top their pieces of bread with Parmesan cheese straight from the shaker, while others prefer the shredded variations.
Gourmet Cheese on Pizza
With the increasing creativity of both cooks and pizza lovers, it’s inevitable that some new and unique pies will appear on the scene. These pies may contain cheese that you’ve never considered putting on a pizza before, but once you see them, you’ll be hankering for a slice!
There will undoubtedly be some intriguing new pies appearing as cooks and pizza aficionados both become more inventive. Despite the fact that these pies include cheese you’ve never heard of before, you’ll be hankering after a slice when you see them.
As the name implies, burrata is a soft cow’s milk cheese that is comparable to mozzarella in terms of texture and flavor. It does, however, have a creamier filling, which is often prepared with stracciatella and cream.
When it comes to the type of cheese that goes on pizza, ricotta is another popular choice. Ricotta is another creamy, delicious cheese that is frequently used in dollops atop Margherita pies, and it gives an extra element of wow to any piece of pie.
Cheese that is semi-hard in texture and typically used in pies with pig or fowl is called gouda. A smoked variant, which is available in a variety of flavors, is a favorite choice among foodies throughout the world, and it goes particularly well with meat-topped pizzas.
Gruyere cheese is noted for its diverse pallet of tastes, which makes it a wonderful choice for gourmet pizzas and other baked goods. Those who have tried it have noted that it has a variety of taste characteristics ranging from nutty and earthy to hearty and savory, making it a popular choice for pizzas topped with pepperoni, ham, and sausage.
Order a Cheese Pizza Tonight
- What sort of cheese do you use on your pizza?
- The cheese on our pizzas can be any type of cheese, according to Hungry Howie’s®.
- There are a plethora of alternatives, and we are committed to exploring them all.
- Without a doubt, our favorite thing about our pizza pies is the 100 percent genuine mozzarella cheese that we use on each and every one of them.
- Everything you’re searching for in a fantastic pizza cheese is in this dish: it’s wonderful and delectable, savory, gooey, warm, melty, and everything else.
We can’t say that we blame you if you’re in the mood for some wonderful cheese pizza tonight.Place an order for Hungry Howie’s® to be picked up or delivered to your location.You may give us a phone or place an order online, and we’ll keep you updated on the progress of your pizza with our HowieTrack® tracking system.
Alternatively, if you are in the neighborhood, you may go over and get your pizza to go.We always like seeing happy expressions on the faces of our consumers.When in the desire to experiment with something new and different, such as another type of cheese on your pizza, be sure to check out the Hungry Howie® alternatives that include a little cheddar cheese.Choose from our Bacon Cheddar Cheeseburger Pizza or Buffalo Chicken Pizza, and you won’t be disappointed!
There’s always the option of adding a cheddar topping to your favorite pie or even creating your own from scratch!
The best cheese for pizza
- If you know how to make pizza dough at home (even cauliflower pizza dough), you may be asking what type of cheese is the best to use on a pizza when you create it. In order to select the best pizza cheese, or a mix of cheeses for your pizza, you must consider the following considerations: melted and stretchy cheese: Melted and stretchy cheese is a must-have on pizza. The most widely used cheese on pizza is mozzarella, which melts smoothly and does not become greasy or lumpy when it is cooked. Cheeses such as feta, haloumi, and aged gouda are delicious toppings, but they’re a touch too sophisticated for most families and don’t melt as well as mozzarella. For this reason, we recommend mozzarella. Cheese with a low moisture content, in particular, offers excellent melt and stretch characteristics. The use of high-moisture or fresh mozzarella is also an excellent option, albeit the increased moisture content of the cheese may result in a mushy foundation.
- Despite the fact that mozzarella is excellent at melting, its flavor is mild in comparison to other cheeses. For those looking for a more flavorful pizza, the mix of Mozzarella, Cheddar, and Parmesan is a winning combo. If you like a more pungent flavor, Swiss cheese, provolone, or even blue cheese are good choices.
- Color: A nice pizza is topped with a layer of golden, bubbling cheese that is golden in color. Mozzarella is the winner once again in this contest because it becomes golden quickly. If you’re interested in learning more about the science behind why mozzarella colors better than other cheeses, check out this BBC study
- Now that you know what to look for, you can either make your own pizza cheese blend or purchase a bag of ready-made pizza cheese such as Perfect Italiano’s Perfect Pizza, which combines the best ratio of mozzarella, cheddar, and parmesan to ensure the perfect melt, taste, and golden color every time without any fuss.
- Perfect Italiano’s team has developed a series of pizza recipes that include some fantastic ideas for pizza flavors and toppings.
- Check out the recipes below.
- HOW TO OBTAIN THE RECIPE: Pizza with Cheesy Herbs and Garlic To learn how to make this cheesy, garlicky pizza with a blast of flavor from fresh herbs, simply press play on the video above.
- Because of how quickly it can be prepared, it is ideal for serving as an appetizer.
The Best Meatball Pizza
Stuffed Crust Margherita Pizza
Cheesy Herb and Garlic Pizza
BBQ Chicken Pizza
Chilli Prawn Pizza
Cauliflower Pizza with Pesto, Summer Veggies and Ricotta
Italian Sausage Pizza
Chicken and Pesto Pizza
Smoked Salmon, Ricotta and Rocket Pita Pizza
Chorizo, Chargrilled Eggplant and Basil Pizza
Chicken, Kipfler Potato, Caramelized Onion and Rosemary Pizza
Best Cheese for Pizza: Mozzarella & Beyond
- What sort of cheese do you use on your pizza?
- In fact, mozzarella cheese is the greatest cheese to use on a pizza crust.
- However, American regional tastes—as well as science—suggest that it is not the only one.
- We’ll assist you in improving your pizza skills!
- The pizza is delivered to your table, its delicious odors just hinting at the toppings and herbed tomato sauce nestled beneath a covering of melting cheese tucked underneath…
Actually, it’s more of a blanket, luxuriously golden and invitingly speckled with warm browned patches that urge you to sink your teeth into it immediately.Those lovely elastic strands of heavenly flavor follow the slice from the pizza pan to your plate like harp strings of heavenly flavor: flavor that more than lives up to the expectations set by the sight and texture of the slice.This is one of the reasons why people enjoy pizza, and it is also one of the reasons why so many people are devoted to the pizza shop that provides the ideal experience.
Some people fawn over the crust, while others drool over a specific sauce recipe…Alternatively, it might be the ideal cheese mix for making pizza.But wait a minute, isn’t pizza cheese just mozzarella?No, not at all…
However, any discussion of the finest cheese for pizza must begin with mozzarella, as it is the most popular.After all, mozzarella is the most popular cheese in the United States, and this is largely due to the popularity of pizza.(Cheddar is the most often consumed cheese for snacking.)
Lots of Mozz
- Because of a variety of factors, mozzarella is often regarded as the greatest cheese for pizza, including its delicate, milky flavor, its smooth, elastic texture, and its excellent meltability.
- The fact that it is a pasta filata-type cheese (also known as ″spun paste″ in Italian) contributes significantly to the texture.
- During the manufacturing process, these cheeses are kneaded to give them a flexible quality, which produces in the exquisite strands that we all know and adore.
- There are many various forms of mozzarella, including whole-milk and part-skim varieties, fresh and aged varieties, and mozzarella di bufala, which is the Italian original created from the milk of tamed water buffalo.
- The fact that there aren’t many water buffalo in the United States means that your Wisconsin mozzarella came from a cow, which is what you should expect.
Aside from the fact that whole-milk mozzarella melts better than part-skim mozzarella, the fundamental difference between the two is that whole-milk mozzarella browns faster and melts better than part-skim.Neither cheese is superior; it all comes down to what you want your cheese to do.When it comes to fresh vs.
seasoned, it’s all a question of personal choice.Fresh mozzarella, either di bufala or the cow’s-milk variety, fior de latte, is preferred by purists since it is what was used on the first Pizza Margherita, which was created in Naples, Italy, more than a century ago.This pizza, which was named for Queen Margherita of Savoy in the 1880s, is made out of the colors of the Italian flag: red (tomato), white (mozzarella), and green (green pepper) (basil).There are just three options for toppings.
The sauce is a basic marinara made with oregano and garlic, and the mozzarella and basil are both fresh to ensure that they are as white and green as possible when serving the dish.This pizza does not have an excessive amount of cheese, as we are accustomed to seeing in America, since you want all three colors to stand out.There is one aspect of the original Margherita that many pizza fans dislike: the fact that the water from the fresh mozzarella likes to spread and pool on top of the dough, allowing it to seep into the crust.
- While many pizza consumers consider this soggy centre to be the hallmark of a real Neapolitan pie, the majority of people prefer the saltier flavor and ease of melting that comes from using a lower-moisture aged mozzarella instead of fresh.
- As a matter of fact, our colleagues at Bon Appétit have come out in support of low-moisture mozzarella fairly forcefully.
- Those who want a crispy crust are especially advised to save the fresh mozzarella for a Caprese salad rather than using it on the pizza dough.
- The story of mozzarella is so told…but mozzarella is only one component of the overall narrative.
The Other Best Cheeses for Pizza
- To be honest, mozzarella may be a little bland at times.
- In general, this is a positive thing since it allows the tastes of the other components to show through…
- Nevertheless, many pizza cooks enjoy using fresh mozzarella with different cheeses in order to create a richer cheese experience.
- It turns out that scientists have conducted a research on the finest cheeses for pizza, which they published last year.
- (Oh, to have been a participant in that research.) An international team of researchers from the University of Auckland examined the properties of seven cheeses: mozzarella, provolone, Cheddar, Colby, Edam, Emmental, and Gruyère.
They looked at things like moisture, free oil content, flexibility, and other characteristics.Cheeses with a high moisture content produce more steam, resulting in bubbles (blisters) that brown.Because they prevent moisture from quickly evaporating, oils, on the other hand, generate less browning than water.
In addition, less-elastic cheeses brown less because blisters do not develop on the surface.What were their conclusions?Because of all of the features listed above, mozzarella is still the finest pizza cheese to use, but it’s ideal to combine it with one or more of the others depending on how you want it to melt and behave.Because it is aged longer, provolone, for example, is a pasta filata cheese comparable to its cousin mozzarella; it has similar stretchy-stringy qualities to mozzarella, but has somewhat more taste due to the fact that it is aged longer.
Because it creates more oil (as does Gruyère), it results in a smoother texture and less browning on the top of the dish.As a result of its ″little flexibility,″ cheddar cheese, on the other hand, results in less blistering and more uniform coloration.The same may be said about Colby and Edam.
- So, what is the greatest way to make the finest cheese for pizza?
- The answer is dependent on what you’re looking for.
- Parmesan, on the other hand, is not a cheese to be consumed in large quantities.
- Wait a minute, what’s going on?
- So, why are there so many shakers of grated Parmesan on every pizza table, you might wonder?
- For the avoidance of doubt, parmesan cheese should never be included in a cheese mixture for baking.
- Since this hard cheese is dry, it will not melt…and its delicate flavor will be lost by the high heat used to cook it.
- The answer is yes, parmesan cheese belongs on your pizza—but it should be freshly grated or shaved as a garnish on top of a newly cooked pizza.
Brick Cheese Pizza
- Wisconsin brick cheese is another form of cheese that may be found on pizza in some places, but not all of them.
- And by some locations, we are referring to the city of Detroit in particular.
- For whatever reason, pizza producers in Detroit mix brick cheese into their usual mozzarella to make their pizzas taste better.
- Some people construct their pizzas in the traditional manner, while others construct them in the reverse manner, putting brick pieces right to the top of the dough before adding sauce and toppings.
- Precaution: We are not referring about brick in the German way.
As with its cousin, Limburger, this cheese has been smear-ripened and is intended to be utilized in the same manner.A recipe for Limburger pizza exists, and you could absolutely use German-style Brick in the mix, but if someone was expecting Detroit-style pizza, they would be in for a smelly surprise!If you are unable to get standard brick cheese, you can substitute mozzarella for Muenster, Monterey Jack, or farmer’s cheese in the recipe.
Just as Detroit has its own kind of pizza, so does St.Louis have its own style of pizza.St.Louis-style pizza is characterized by a thin, unleavened crust that is cracker-like in texture, and it is often sliced into squares (known as a ″party cut″ or ″tavern cut″).
However, the cheese used on St.Louis pizza is what sets it apart from the rest of the country: Provel.This white pasteurized processed cheese, which is similar to Velveeta in that it has a low melting point, is made from Cheddar, Swiss, and provolone cheeses and is processed in a factory.
- Provel is hard to come by outside of the St.
- Louis region, so if you want to try to replicate the flavor of St.
- Louis pizza (though you won’t be able to replicate the texture), use a combination of Baby Swiss, white Cheddar, and provolone instead.
- Experiment with different cheese combinations until you discover the one that best matches your own preferences and palate.
- You’ll be creating the finest pizzas of your life before you know it.
7 Cheeses to Try on Your Next Pizza (Other than Mozzarella!)
- Trust me when I say that a large piece of pizza topped with gooey mozzarella is my favorite meal of the week (and twice on Tuesday).
- This cheese has become such a favorite of mine that it is simple to build pizzas using only mozzarella.
- But every now and again, I need a gentle reminder that there are other cheeses available.
- Here are seven of my all-time favorite songs.
- Ricotta is a mellow, creamy cheese that is delicious on its own or in conjunction with gooey mozzarella.
For a white pie, it’s fantastic simply smeared on top like sauce; but, it’s also fantastic dolloped on top of a tomato sauce-based pizza to create pockets of creamy goodness.This cheese’s salty, nutty, and tangy taste is especially delicious when paired with veggie pizzas.The fresher form (as opposed to the tougher dry-aged version) melts exceptionally nicely and should be sought after.
And if you still can’t seem to tear yourself away from mozzarella, consider its extra-creamy cousin instead: buffalo mozzarella.It’s softer, richer, and far more luxurious.Instead of slicing it like fresh mozzarella, simply dollop it on top of your pie and bake it until golden brown.The mild flavor and smooth texture of this cheese, when melted, make it a good pairing with stronger-flavored toppings such as spinach or spicy charcuterie, according to me.
To make this dish more interesting, you may experiment with other toppings such as thin slices of potato, sliced ham, or simply heaps of delicious caramelized onions.It has a savory flavor that is rather robust, and it melts like butter.Despite the fact that it does not melt like other cheeses, if you drop spoonfuls of it over your pizza, you’ll receive delightful bursts of tangy, creamy cheese every few bites.
- Pizzas topped with pulled pork or shredded BBQ chicken are my personal favorites.
- Straight and smoked variants are both favorites of mine.
- Gouda has a buttery taste and texture that makes it a delectable addition to any dish.
- What are your favorite types of cheese to use on pizza?
- Emma Christensen is a young woman from Denmark.
- Contributor Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years.
- She is the author of the books True Brews and Brew Better Beer, among other works.
- Visit her website for more information about her cooking adventures.
New York-style pizza: what it means
When I relocated from Los Angeles to New York City, one of the first things I discovered was that I had a lot to learn about the art of making pizza.When ordering, one does not stand in line but rather on the line; it is not ″for here or to go&Prime