What Is The Normal Cheese On Pizza?

The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar and Parmesan. Emmental, Romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced.
PLAY IT ANY TIME ANY PLACE- Convenient take anywhere size game.

How much cheese goes into making a pizza?

To put together a standard 14 inches cheesy pizza, you will need approximately 6 to 7 oz of cheese, either with a specific kind or a blend of a few. Prepare a cheese burst pizza by adding around 9 oz to the base. Having a get-together party or ready to rock the slumber party in your pajamas? Well, you would need a larger pizza then.

How much cheese is on a 16 inch pizza?

Well, you would need a larger pizza then. We are talking about 16 inches and 18 inches gooey madness – delicious and enough for all! In order to ensure happy snacking for everyone, you can muddle up as much as 10 to 11 ounces of cheese for a standard 16 inches and around 14 ounces for a heavily loaded cheese pizza.

How do you make a homemade cheese pizza?

Preheat the oven to 350°F (177°C).

Line an oven tray or sheet with oil,flour,or cornmeal. This will prevent the pizza from sticking to the tray when it is done.

Prepare your dough on a non-stick surface.

Spread a thin layer of sauce across your dough.

Top the sauce with your cheese.

Bake the pizza in the oven for 15 minutes.

The Best Cheese for Pizza

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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

Combine the savory flavor of parmesan with the following pizza toppings to create a delicious meal: Provolone Cheese
Bacon
Broccoli
Proscuitto
Arugula
Mozzarella Cheese
Provolone Cheese
Bacon

5. Gouda

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 taste, it is often used in flatbreads and thin-crust pizzas that combine sweet and savory elements 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
Figs
Peppers
Arugula
Caramelized Onions
Bell Peppers
Basil
Mushrooms
Caramelized Onions
Bell Peppers
Basil
Mushrooms

7. Gruyere

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.

8. Ricotta

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
Shrimp
Broccoli
Spinach
Basil
Tomatoes
Kale
Artichokes
Charred Spring Onion
Roasted Garlic
Broccoli
Spinach
Basil
Tomatoes
Kale
Artichokes

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.

Best cheese for pizza

Some people believe that no pizza is complete without it, while others believe that it is the perfect fit for their demands for one of the all-time greats of comfort food.Since the very first pies were served at open-air stalls beside the marketplaces in Naples, cheese has become inextricably linked to the dish, and the two have become inseparable.Few people can resist the allure of melting cheese on a well baked pizza pie, whether they are youngsters or adults.Whatever your preference for flavor or texture, the world of cheese has a wide range of options to satisfy your needs in both areas.Choose from simple, sophisticated, or luxurious options to suit your palate and plunge in!

It is true that making cheese adapt to other ingredients opens the door to unlimited options in terms of flavor and contrast pairings, but other people prefer to let the cheese stand out on its own or even as part of a cheese quintet.There is no cheese that is unsuited for use as a pizza topping, ranging from strong to mild and hard to soft.Cheese-topped pizzas are in high demand, whether as a garnish or as a stand-alone dish, and cheese favorites include Mozzarella, Gorgonzola, Parmigiano-Reggiano, Provolone, Chevré, and Pecorino-Romano, all of which we shall cover in detail below.

Mozzarella

Mozzarella is perhaps the most well-known and widely used pizza topping of all time, and it is adored for its near-perfect consistency and plain flavor.As a delectable browned top, the flavors are subtle and fresh, with a creamy consistency that will leave you craving more.They are available in both fresh and low-moisture varieties, and each has its own set of features that make them both worthwhile to explore with.Low-moisture Mozzarella has a longer shelf life, stronger flavors, and is simpler to melt than fresh Mozzarella, which is creamier and must be consumed within two days of being produced.Both are excellent for a variety of styles and pair nicely with a variety of different cheeses as well.

Keep it simple with the popular Pizza Margherita, which is made with fresh basil, sweet tomato sauce, and Mozzarella, among other ingredients.Mozzarella di Bufala Campana, popularly known as Buffalo Mozzarella, is one of the most popular types of fresh Mozzarella in the United States.It is only manufactured in a few regions of Italy, and the original recipe for it dates back several hundred years.In the case of buffalo mozzarella, it is a sort of fresh Mozzarella that may be used both baked and eaten raw.Sprinkle a few dollops over a pizza that has already been baked, or let it melt for a more authentic pizza experience.

Cheddar/Matured Cheddar

Because of its sharp flavors and powerful presence, cheddar cheese is a perfect complement to any pizza recipe, and the naturally formed salt crystals in our Castello® Mature Cheddar provide a subtle bite and subtlety to the flavor.With its powerful, iconic, and distinctive flavor, this treasured classic complements both mild and spicy substances, intensifying the flavors of everything it comes into contact with.Its complex flavors are ideal for adding depth to dishes that require a little something more, and it also makes a lovely garnish.Cheddar cheese, which is frequently used as a primary component in several of our favorite comfort foods, is an absolute must in our recipe for Mac & Cheese Pizza.There’s nothing quite like this ultimate collection of comfort foods to fulfill appetites of all shapes and sizes.

Aged Havarti

Havarti is one of the most popular cheeses in the world, and for good reason.It is full of flavor, has a silky texture, and tastes even better on pizza than other cheeses.With origins in the lush green meadows of Denmark, this wonderful cheese has quickly become a mainstay in both recipes and cheeseboards due to its simplicity of preparation, distinct flavors, and savory taste.Our Castello® Aged Havarti is a cheese that is in a league of its own, adding a slew of distinct characteristics to your pizza while looking very similar to cheddar.Replace cheese in conventional dishes for a unique variation that is sure to leave a memorable impact.

Gorgonzola

Gorgonzola is a full-bodied cheese in every sense of the word: complex, creamy, and fragrant.This blue marbled cheese, which is made from milk from cows in the northern regions of Italy, is a delicious complement to any pizza dish.Despite the subtle hazelnut undertones, the flavors are crisp and robust, getting somewhat more intense as it develops on your tongue without becoming overpowering.It melts readily and distributes evenly on all types of pizzas, despite the fact that it is soft and crumbly.Although it is considered modest in its infancy, the flavors get more intense as the wine matures.

Combining this Lombardian classic with Prosciutto and caramelised onions on a pizza proves to be a simple, yet mesmerizing way to showcase some of Italy’s most delicious ingredients.

Parmigiano-Reggiano

It is possible to mature Parmigiano Reggiano for up to 36 months, which results in a robust character of flavour, as well as a fragrant scent to follow.This hard cheese, made from cow’s milk in the northern sections of Italy around the river Po, is flavored with toasted hazelnuts, browned butter, and a pinch of salt towards the end.Due to the cheese’s savory umami flavor, it is an excellent garnish for pizzas, whether melted or freshly grated, and it is clear why it is regarded royalty among cheeses.Parmigiano-Reggiano is a powerful, vivid, and nuanced cheese that merits a place on your list of favorite pizza cheeses to try.Grate Parmigiano-Reggiano on top of any of your favorite pizza recipes to give your dishes a richer, more complex flavor.

Provolone

Provolone, which is closely related to Mozzarella, is a semi-hard Italian cheese that is frequently used in combination with both Parmigiano-Reggiano and Mozzarella.In its youth, the flavors are sweet and mild, but as it ages, the flavors get sharper and the texture crumblier as a result of the formation of salt crystals in its body.Even though it’s often eaten on its own, the mild flavors of this cheese make it a wonderful addition to any sort of pizza, and it can be used both as a garnish and as the primary cheese.To make a simple yet flavorful pizza, combine it with fresh tomatoes and basil for a dish that is sure to please pizza fans of all ages!

Goat cheese

Goat cheese, which does not melt as easily as other forms of cheese, adds a distinct twist to basic pizza flavor while also serving as a terrific way to keep things interesting and interesting.Goat cheese, which is known for its tangy flavors and creamy texture, lingers on the palate in the same way that a dry white wine does.It matches beautifully with softer vegetables and fragrant herbs because of its tangy, elegant, and almost refreshing flavor.Make Chevré or another white goat cheese if you haven’t already.For a tangy spin on other dishes, try substituting it for the cheese in them.

You’re bound to fall in love with the results.

Pecorino-Romano

Its name, provenance, and flavor are not dissimilar to Parmigiano-Reggiano, and it is created from sheep’s milk in the Lazio region, not far from the latter’s birthplace.Its flavors are intense, crisp, and somewhat spicy, with hints of roasted hazelnuts and browned butter to round out the experience.This hard cheese, which has been matured somewhere between 8 and 12 months, typically contains salt crystals, which contribute to its peculiar texture and flavor.As a method of keeping things interesting, try using it in lieu of Parmigiano-Reggiano on pizzas where you would typically use it.

The ultimate cheese pizza

It is true that sometimes the simplest approach yields the best results And Pizza Quattro Formaggi is unquestionably one of those occasions.In this popular dish, which is commonly referred to as ″four cheese pizza,″ a variety of your favorite cheeses is spread on a bed of red tomato sauce and a thin crust.Despite the fact that the ingredients are totally up to you, our version of the dish combines the utmost in both rich richness and subtle flavor.As the centerpiece of this dish, which is made with either fresh or low-moisture Mozzarella, crumbled Gorgonzola, shredded Havarti, and plenty of Parmigiano-Reggiano are sprinkled on top.Exceptionally strong, lively, and delicious, its flavors nestle against one another in a one-of-a-kind marriage of contrasts and scents that will have you going back for more.

Replace the latter with Pecorino-Romano if you want to add even more flavor to your dish.

The best cheese for pizza

Your decision has been made: ″Enough with the takeaway!″We’re eating handmade pizza this weekend,″ says the chef.You prepare your favorite cool-rise dough, preferably one that develops flavor overnight in the refrigerator, according to your preferences.You’re making a pot of your aunt’s secret tomato sauce on the stovetop at low heat.Finally, you’re ready to assemble your pizza, so you get the mozzarella cheese from the refrigerator…

But hold on a sec.Is mozzarella the greatest cheese to use on a pizza, or is there a better option?Alternatively, may different types of mozzarella deliver the same meltability as mozzarella but with a deeper, more nuanced flavor?Let’s have a look and see.It is one of life’s most beautiful pleasures to take a hot pizza triangle in your palm and watch the melted cheese stretch itself into scented threads as your hand advances from the pan to your lips.

Although mozzarella, America’s favorite pizza cheese, is known for its gooey-gooey texture, how does it do in the flavor department?If you ask me, the block of mozzarella that you’d normally use is really boring and uninteresting.Certainly, it has some of the milky/tangy flavor of cheese in general, but overall, it has a somewhat bland flavor.Although this isn’t always a negative thing, when mixed with spicy sausage or hot peppers, mozzarella serves as the ideal counterbalance.For example, how about a pizza that is topped with the delicate tastes of mushroom and bell pepper or black olives and onions?

Not only would it be wonderful to add some variety to the mix, but it would also be nice to avoid sacrificing meltability (and its twin, stretchability).

Consider meltability

In general, the harder and more matured the cheese is, the less likely it is to melt on your pizza’s surface.Soft Jack cheese melts in a couple of minutes, but two-year-old Parmesan cheese scarcely melts at all throughout the cooking process.Due to the fact that I believe the most of you would not enjoy pizza topped with chunks of semi-melted cheese, I selected to test ″young″ (minimally aged) cheeses with a low melting point.Following a little investigation, the following list of cheeses with high meltability was discovered: cheddar, fontina, Gouda, Jack, mozzarella (both fresh milk and standard), Muenster, provolone, and Swiss raclette (see below) (or just regular Swiss cheese).Aside from that, I’ll put my own custom blend of Parmesan, Asiago, and sharp cheddar to the test, which I’ve prepared in order to maximize its meltability; more on that later.

There are various cheeses that melt well on top of pizza; Wisconsin brick cheese comes to mind as one example.However, I’ve decided to keep with those that are widely accessible at your local grocery.Also, while Velveeta and processed American cheese are both quite meltable, I’ve decided to forego using them since I’m seeking for cheeses with a little more flavor and personality.

What about stretchability?

We’ve found that most cheeses will melt when placed on top of a pizza during the baking process. Which, on the other hand, will not only melt but will also stretch into those gooey, sloppy strands that can make pizza eating such a deliciously difficult endeavor? To put these cheeses to the test, let’s get together some conventional (and not so typical) pizza cheeses.

How the test works

Rather of baking and topping ten pizzas, I’ll go the easier route and just use split English muffins as the foundation for my pizza dough base instead. I spoon tomato sauce onto each of the ten muffin halves before sprinkling cheese on top. When it comes to our Crispy Cheesy Pan Pizza recipe, I’ve done some arithmetic in order to match the quantity of cheese you could find on a regular slice of pizza. The result is that each muffin half has 21g (3/4 of an ounce, or around 3 tablespoons) of cheese. I bake the ″pizzas″ for 15 minutes, checking on them every 5 minutes to ensure that the cheese has melted completely. When the pizzas have been baking for 15 minutes, I take them out of the oven and taste each one, evaluating both the flavor and the melty, stretchy cheese sensation. All of these cheeses melt nicely, as was to be anticipated. The first five are extremely stretchable, with the sixth being little less so. They ″puddle″ as they melt and, while they are extremely soft, they do not stretch into strands as the first five did. Fresh milk mozzarella (not brined) has a fresh, creamy, milky taste and is wrapped in plastic rather than brine. My taste-testers (husband and kid) give this cheese a 1 out of 5, stating that ″it gives the pizza an artisan flavor.″
Whole-milk mozzarella with low moisture content has a salty/tangy flavor that tastes somewhat like salted butter.
It has the flavor of a ″typical run-of-the-mill restaurant pizza,″ according to the testers who tried it.
Fontina has a mild flavor overall, with a tinge of sharpness reminiscent of cheddar
Muenster cheese has a milder flavor than cheddar cheese, but it is more strong than mozzarella cheese
it is a touch acidic.
Cheddar cheese has a sharp, nutty, and rich taste. It holds up nicely as it cools, maintaining its soft and flexible texture.
Smoked Gouda cheese has a mild, somewhat buttery taste that is covered with smoke and a touch of sweetness.
Pepper Jack cheese has a mild cheddar-like taste with a pleasant amount of spiciness
Raclette is a ″barnyard″ cheese that is first pungent and even stinking
but, as it bakes, the flavor becomes more mellow.
Homemade Asiago/cheddar/Parmesan cheese mixture (recipe below): After baking, the salty and somewhat sweet flavor of the Parmesan truly comes through.

Turn hard aged cheese into a soft, sliceable block

For the same reasons as previously stated, aged cheese is less likely than younger cheese to melt.However, with a little assistance, even the crumbliest Parmesan or the driest Romano may be transformed into something that is both meltable and sliceable.Do you want to turn your favorite aged cheeses into a meltable, pizza-perfect topping for your own creations?In our blog post, The secret ingredient chefs won’t admit to using, you can learn more about how it works.

Conclusions

For the same reason as previously stated, aged cheese is less likely than younger cheese to melt.When properly prepared, even the crumbliest Parmesan or the driest Romano may be rendered meltable and sliceable with a little aid from the oven.Do you want to turn your favorite aged cheeses into a meltable, pizza-perfect topping for your own homemade pizza?In our blog post, The secret ingredient chefs won’t confess to using, you can learn more about how this is done.

Shred your own — please!

Finally, you’re ready to assemble your pizza, so you rip open a plastic box of shredded mozzarella cheese to begin assembling your pie…
NOOOOOOOO!
Surely, after all of the time and effort you’ve put into the dough and sauce, your pizza deserves something more than the powdered cellulose and mold inhibitor you’ll find in that package of pre-shredded cheese.

When compared to block cheese that has been shredded by hand, pre-shredded cheese does not taste as delicious or melt as well.
If you really cannot shred your own mozzarella (believe me, I understand), it is best to purchase a block of mozzarella and just cube, slice, or rip it into pieces once it has been thawed.
Your pizza will be grateful to you.
Remember this the next time you bake a pizza and are contemplating what to put on top: mozzarella is a good choice, but it is not your only one.
I’m willing to wager that with a little inventiveness in the cheese department, you can make your homemade pizza even more delectable than it currently is!
Now that you’ve taken care of the cheese, have a look at our suggestions for topping your favorite pizza with sauce to complete the pizza experience!

Make Classic Cheese Pizza for Dinner Tonight

Cheese pizza is the ultimate crowd-pleaser, and it’s easy to make.
Pizza is an unequaled blend of crunchy pizza dough, savory tomato sauce, and bubbling cheese.
Whatever your taste in toppings, it’s impossible to turn down a slice of basic cheese pie!..

P-Town Pizza, owned by Ree Drummond in Pawhuska, Oklahoma, offers a variety of creative pizza combinations, including fig-arugula and potato-leek.
In addition, she included a basic cheese pizza in the mix, which has proven to be a popular choice with the crowd.
Continue reading to find out how to make the recipe.
Creating a nice traditional cheese pizza begins with a decent basic pizza dough, which is not difficult to create from scratch.
Making your own pizza is simple if you’ve mastered the art of working with homemade pizza dough.
There’s always the option of using store-bought dough, as Ree does for her Sausage and Peppers Pizza and Steakhouse Pizza, or flatbread, like she does for her Broccoli and Tomato Pizzas.

When it comes to making the best traditional cheese pizza, the recipe below from P-Town Pizza is a must-try.What is the greatest type of cheese to use on a pizza?Despite the fact that pizzas are now topped with a variety of various cheeses, mozzarella remains by far the most popular—and for good reason—on the market.For a variety of reasons, mozzarella makes an excellent topping for a basic cheese pizza, including the fact that it melts really easily, especially when it’s fresh.Though you may not have given much mind to the ″meltiness″ of your cheese until now, its propensity to boil and bubble away in the oven results in a delicious texture and eating experience for you and your guests.Furthermore, whole-milk is recommended.

If you’re looking for the best cheese to sprinkle on your homemade pizza, mozzarella is typically the greatest choice.Because mozzarella melts and stretches well on a pizza, it’s a good choice.You may also experiment with grating some fresh ginger yourself.

What exactly is a traditional pizza?While traditional pizza originates in the Campania area of Italy, and more specifically, in the city of Naples, pizza in North America may be found in a variety of forms, many of which are distinguished by classic toppings and dough variants.Classic pizzas such as cheese, pepperoni, sausage, and vegetables may be found at every pizza restaurant or chain, no matter how big or little.You’ll almost certainly find pizzas topped with ham and pineapple, buffalo chicken, or barbecue chicken on the menu as well.Crust types available in the United States include ″thin,″ ″thick,″ and occasionally a combination of both thin and thick crusts.Some corporations and pizza chains have made it fashionable to offer crusts loaded with cheese, as well as pizzas prepared with unconventional ″crusts,″ such as croissant dough, on the menu.

What type of cheese is often used on pizza?Mozzarella is the most widely used cheese on pizza, but you may add whatever type of cheese you desire on your pizza.In addition to mozzarella, other cheeses that are good on handmade pizza include parmesan (which is frequently combined with mozzarella), fontina, cheddar, provolone, pecorino romano, and ricotta, to mention a few.Remember that you are not restricted to just one melty cheese at a time; occasionally pizzas that combine a variety of various melty cheeses taste fantastic!

What are the four types of cheese that go on a pizza?
While the cheeses used for a four-cheese pizza can vary, you’ll typically find mozzarella and parmesan, as well as other cheeses such as gorgonzola, provolone, ricotta, parmesan, and occasionally cheddar.
While the combinations of cheeses used for a four-cheese pizza can vary, you’ll typically find mozzarella and parmesan, as well as other cheeses such as gorgonzola, provolone, ri This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.
You may be able to discover further information on this and other related items at the website piano.io.

The Real Reason Nobody Puts Cheddar Cheese On Pizza

Shutterstock There are just a handful foods that can satisfy a need, no matter where you are or what you’re doing.
Happy?
Enjoy a slice of pizza to commemorate the occasion.

Sad?
Soak up your sorrows with a slice of pizza.
Hungry?
Grab a fast slice of pizza.
While we’re on gluten-free or dairy-free diets, thoughtful pizza businesses and pizzeria owners have figured out a method to keep our pizza desires satisfied.
So it’s no surprise that Webstaurant Store estimates that 70,000 pizza businesses in the United States alone earn sales revenues of $32 billion every year.

A large part of our fondness for pizza originates from the fact that the meal is a perfect storm of delicious flavors: a crispy crust with acidic tomato sauce on top, topped with somewhat salty, melty, bubbling mozzarella, and a crunchy crust.In addition, while the meats and vegetables that we put on top of a pizza may vary, the cheese that we use in the pie remains constant.

Science supports using mozzarella instead of cheddar on pizza

Shutterstock However, while the union of pizza and mozzarella may have happened by chance, research at the University of Auckland in New Zealand has found that it was a deliberate choice.
A team of food scientists decided to investigate the brown bubbling — or blistering— of pizza cheese after hearing about it on the radio.
This was accomplished by sprinkling several varieties of grated cheese (mozzarella, cheddar, Colby, Edam, Emmental, gruyere, and provolone) onto pizza crusts and baking them for a particular amount of time under the watching eyes of strategically positioned cameras.

According to the BBC, researchers discovered that in order for different varieties of cheese to transform into the perfect pizza topping, the item required to have the proper flexibility, moisture, and oil to allow the product to blister and brown in the proper manner.
Large bubbles were not formed by the researchers when they tested the elastic properties of cheddar, Colby, and Edam cheeses.
Gruyere and provolone cheeses were capable of forming huge bubbles, but they had too much oil to brown.
Emmental was only capable of producing flat bubbles.
In fact, only mozzarella was capable of performing the task at hand, with cheese that was precisely toasted, blistered, and melted in all the correct places.

The 12 Best Cheeses to Put on Pizza

Which cheeses are the most mellow?
We’re going to find out!
As part of our month-long exploration of everyone’s* favorite cuisine, we’ve published this essay as part of ″The Pizza Issue.″ We’ll be sharing some fun new recipes, talking about pizza equipment and toppings, and addressing all of your burning (but hopefully not burnt) pizza questions in this episode.

To join in on our pizza celebration, visit this link for an overview of all of our most recent articles and recipes—and don’t forget to follow us on Instagram for behind-the-scenes photos, more pizza material, and so much more!
Pizza: Whether your thoughts wander to oozy swimming pools of mozzarella on your Neapolitan pizza or the overdone cheese pulls from old Pizza Hut advertisements, it’s hard not to associate it with cheese.
However, what is the best type of cheese to use on handmade pizzas—and in what sequence should you layer it on for the greatest stringy results—is still a mystery.
One of the most apparent options is mozzarella—specifically, buffalo mozzarella, which originated in Naples, Campania, which is considered the birthplace of contemporary pizza.
However, there are a number of other options to consider.
All of the 12 cheeses mentioned below are equally tasty (for more information, check this complete guide to Italian cheeses) when spread over bread, but not all of them melt in the same way, especially when baked in a small home oven.

However magnificently melty they are, they are nonetheless deserving of a place on your pizza palate provided you know exactly how to use them—on which pizza varieties, in what sequence, and which toppings they complement the most.Why should you put your faith in anything I say?After being presented with a variety of cheesy pizzas (thanks to our chef Hanna), I had the pleasure and the responsibility of evaluating and rating each iteration in a limited amount of digestive time.In retrospect, that was perhaps the cheesiest joke I’d ever said, and believe me when I say that I’ve told a few over the years.The next week, when we brought a wonderfully golden cacio e pepe pizza out of the oven on set, I was eager to dive right in.After all, I guess I did have the last laugh after all.

Here are the best cheeses to put on homemade pizzas, each tested for their melting moments and flavor factor. Plus find out exactly when to put them on your pizza.

Easy cheesy: Before we get started, print out this infographic to keep in mind which cheeses melt the best on pizza.

1. Buffalo mozzarella

In my (or, dare I say, our?) Neapolitan-focused minds, the rich mozzarella di bufala, also known to purists throughout the globe as ″genuine″ mozzarella, is a creamy jewel of bliss, the creme de la creme of pizza cheeses.
It is prepared from the creamiest buffalo milk from Campania, as the name implies.
Is buffalo mozzarella a good melting cheese?

Yes.
In the form of small pools of stretchy creamy joy on your pizza, this is the cheese you’ll be looking for.
Buffalo mozzarella may be used to make pizza in a variety of ways.
On the subject of pooling, because our normal home ovens do not heat up to the same temperatures as a stone pizza oven, this cheese can leave watery spots on your pizza, causing certain sections to get soggy.
Remove the mozzarella from the package and place it in a sieve before cooking to allow it to dry out a little.
This is the most enjoyable method to deal with mozzarella, in my view.

At this stage, I also like to add a little salt on top of the vegetables.Buffalo mozzarella is best used in Neapolitan-style pizzas, such of the traditional Margherita, where it is combined with tomato sauce and basil (or upgraded with lemon and Parmesan alla Lisa, my favorite new trick).To serve the fresh mozzarella on, you may also make a cozy little bed of low moisture mozzarella (see below for more information on this).

2. Fior di Latte

Have you ever picked up a pizza menu and realized you required a fast translation of Fior di Latte to understand what you were ordering?
Don’t be fooled by the lyrical name; the cheese (which would translate into something like ″Flower of Milk″) is just a mozzarella cheese made using conventional cow’s milk, rather than buffalo milk, as opposed to buffalo milk.
It will be a little less soft and creamy, but unless you’re doing side-by-side comparisons, you won’t notice a difference.

Is Fior di Latte a good melting chocolate?
It is, after all, mozzarella, and it should be eaten as such.
How to include fior di latte into your pizza: As previously stated, buffalo mozzarella should be used in the same manner.

Did you know you can make mozzarella at home? Watch Hanna make it from scratch in the recipe below!

3. Low-moisture mozzarella

When it comes to your pizza, low-moisture mozzarella is a very self-explanatory decision.
When I was growing up in Melbourne, I used to pick up hefty vacuum-packed blocks of it at the supermarket (a shout out to Piedemonte’s) ready to be loaded onto pizzas or gobbled up when no one was looking, but here in northern Europe, it’s usually only available pre-shredded—which, for scattering on top of a pizza, is a great, ready-to-go choice.
Is low-moisture mozzarella a good melting cheese?

Yes.
This is one limber cheese that never fails to remember to stretch between bites.
It not only adds stringy cheesiness, but it also bubbles and browns like a dream while cooking.
The following is how to make pizza using low moisture mozzarella cheese: Works well to produce crispy edges on a grandma-style pizza and is a great base cheese for any type of cheesy pizza, providing a subtle creaminess that complements the flavor of the toppings, such as our cacio e pepe pizza.
For best results, scatter the cheese on top first, then glob the tomato sauce over top, or make sure there is some type of additional topping to protect it from the heat of the oven.
This will prevent the cheese from browning *too* much before your foundation cooks and crisps.

We’ll end with a few honorable mentions before we depart Camp Mozzarella: My favorite cheese to use on pizza is smoked scamorza (think of it as a smoked mozzarella-style cheese), which is my go-to if I want to cut large medallions of low-moisture, but super creamy, smokier than a Muji log fire candle cheese onto my pizza.Look for it at your local Italian deli or cheese shop.While you’re there, keep an eye out for another hard yet creamy dish: Caciocavallo alla Sfincione, a Sicilian pizza-style dish made with cacciocavallo.And if you really adore fresh cheeses, consider a stretchy Provola from Italy (not to be confused with aged Provolone, which as it happens, is also great on a pizza).

4. Burrata

Burrata is a fresh cheese that is traditionally associated with Apulian cuisine.
It may be characterized most simply, though inelegantly, as a little bag of cheese filled with cream.
The outside is a mozzarella peel that is about to burst, and the inside is a blend of mozzarella and cream called stracciatella.

Is burrata a good melting cheese?
Due to the fact that burrata is already liquid on the inside, there is no need to melt it; it just requires a slight warm-up.
How to include burrata onto a pizza: As soon as your pizza comes out of the oven, place a burrata on top of it.
You may cut it into pieces to disperse it, but we like to just rip it open in the centre and let it do its thing, spreading creamy cheese lava everywhere it wants to.
If you’re looking for additional spreadable cheeses to dollop on your pizza after it comes out of the oven, consider stracciatella or squacquerone, a cheese from Emilia Romagna that is as much fun to taste as it is to pronounce.

5. Parmesan

Although you may associate Parmesan with pasta, risotto, and salads, the cheese’s versatility also extends to pizzas and other baked goods.
Is Parmesan a good melting cheese?
Despite the fact that it is a hard cheese, Parmesan is born to (pizza) party, providing a savory, salty surge, and a cheesy MSG boost, as it has done for generations.

How to use Parmesan cheese on a pizza crust: For the reason that it is not recognized for its melting capabilities, we prefer it grated over the pizza as soon as it is brought out of Dante’s inferno (in this case, your home oven).
During our photoshoot, Lisa opted for a light microplaned shower, while Hanna opted for a more traditional approach, using a veggie pizza to shave Parmesan over a spicy bed of arugula.

6. Pecorino

This cheese holds a special place in my heart since it is the star of my cacio e pepe pizza recipe.
There are two types of Pecorino cheese available: a hard, aged cheese (stagionato) and a younger, firm-but-flexi, nutty and creamy version (fiorino) (semi-stagionato).
When it comes to pizza, go for the latter!

Pecorino melts in the following ways: Using a young Pecorino (I’m thinking of patenting this moniker for whenever I have the itch to participate in a cheesy rap competition) melts beautifully in the oven.
You may grate a fine layer of Pecorino on top for more flavor if you happen to just have your hands on a tougher Pecorino, like we do with Parmesan.
The following is how to use Pecorino on a pizza: In a pie, young pecorino can be grated or crumbled on top alone or in conjunction with a milder cheese before it is placed in the oven, and you will be rewarded with gorgeous, brown-flecked bubbling.
In the cacio e pepe recipe, we whisk together the grated cheese and a small amount of hot water to make a cheesy sauce that can be poured over grated mozzarella, a procedure that may be used in conjunction with various topping combinations as desired.

7. Taleggio

In terms of cheeses, this is one of my personal favorites: a washed-rind, creamy cheese from Lombardy that is mild, nutty, and somewhat sweaty—and I mean this in the most positive way possible, as in the sense of Parmesan’s trademark scent.
For those of you who want your creamy cheese to do something other than yell CREAM at you with the power of a mattress wholesaler advertisement (remember them?) then this is the cheese for you.
Is Taleggio a good melting cheese?

If you look at the cheese at room temperature, it has a firmness that is hard but not liquid on a moderate day and threatens to become liquid on a hot day.
It is a cheese that you can almost see wanting to melt (as in this asparagus and taleggio risotto!) Using Taleggio on Pizza: Here’s how to do it: I really believe that Taleggio does not receive nearly enough recognition for the cheese pulls that it undertakes.
Taleggio may be used as a supplemental cheese on your pizza, after the sauce has been added.
The fact that it is a very wet cheese allows it to take center stage above any other toppings and will cheerfully spread itself over after the cheese has been baked.

8. Gorgonzola

Gorgonzola is a blue cheese that is veiny and marbled, and it comes from the town that bears its name in Lombardy.
The cheese on a Quattro Formaggi pizza lends depth and character to the dish.
Essentially, it’s a cheese with a distinct personality—and those who are averse to blue cheese (I am a horribly humiliated member of this group) should be aware that its bite does soften when baked.

Is Gorgonzola a cheese that melts well?
Extremely well—it’ll spread so far that the only trace of its presence will be a few stray clouds of blue that linger to identify the location where it started.
Instructions for using Gorgonzola on pizza: For a cheesy pizza, combine Gorgonzola with a softer cheese such as low moisture mozzarella (which, as we’ve learnt, sits on top of the Gorgonzola) or even a crème fraîche foundation for a more delicate flavor.
Once your pizza has come out of the oven, you may top it with arugula, slices of pear, toasted walnuts, and artistic clumps of Gorgonzola, if you want to go the extra mile.

9. Ricotta

Ricotta is a rich, creamy fresh cheese that manages to be both dense and light at the same time, and it is a fantastic grand finish to a pizza.
Is ricotta a creamy cheese that melts well?
No, not in the traditional sense.

Pizzas should be topped with ricotta as soon as they are taken out of the oven, just like you would with most other fresh cheeses.
How to make ricotta cheese for pizza: Simply dollop the ricotta on top and it will happily crumble into the rest of the ingredients on the plate.
Vegetarian pizzas (ricotta is, conveniently, also a vegetarian cheese) with roasted veggies are very delicious made with this cheese combination.
Natural pairings include honey and thyme—as do most cheeses, come to think of it—but my favorite pizza of late has been a red-sauced number with mozzarella (low-moisture) and spicy spianata, topped with dollops of ricotta, a drizzle of honey, and an extra sprinkling of red chili after it’s been taken from the oven.

10. Cheddar

Cheddar and Monterrey Jack cheeses Jack and mozzarella are popular pizza cheeses in the United States, while the former is frequently available as premixed ‘pizza cheese’ in Northern Europe.
I was wary of this less-traditional option, despite the fact that I am a huge lover of cheddar in general, so how did it fair when we put it to the test?
Is cheddar a good melting cheese?

Because cheddar melts very quickly, as anybody who has ever had it on their grilled cheese sandwich or burger will attest, it typically leaves an oily film on the surface.
Despite the fact that it didn’t appear particularly appetizing on the baked pizza, it was quite excellent when eaten.
Cheddar cheese is used in the following ways on pizza: For starters, cheddar isn’t the best cheese to use for neapolitan-style pizza; instead, use it for other cheesy pizza-inspired dishes such as pizza rolls or calzones, or combine a bit with shredded mozzarella to make a cheesy, deep-dish pizza for more taste.

11. Gruyère

If you’re trying for a tarte-flambee kind of pizza (for more information on this style, check this crucial article), Gruyère is the cheese to use.
It’s the flying flag of the Alpine cheeses, and as such, it’s the best choice.
Is Gruyère a cheese that melts well?

It’s no secret that this Alpine cheese melts like butter, resulting in threads of oozy deliciousness in everything from fondue to Croque Monsieur.
How to use Gruyère cheese on a pizza crust: Speck, chives, caramelized onions, and even apple may be used as finishing elements, and it can be shredded to serve as your foundation cheese (you can even spread your base with a little crème fraîche first).

12. Gouda

Dutch Gouda is found in a variety of pre-made European shredded cheese mixes, including feta.
Despite the fact that it is a common element on my cheese boards, it is not generally my preferred topping for pizza.
What is the melting point of Gouda?

Really.good!
Gouda provides a frothy cheese layer that is speckled with bronzed patches and melting pots.
How to put Gouda cheese on a pizza crust: In the same way that Cheddar is used for pizza-like recipes such as doughy pizza rolls, Gouda may also be used when you want a superb melting cheese for a lactose-laden pizza.
Its taste, like that of Gruyère, is more suited to the kinds of toppings that would be found on a tarte Flambée.

Have a favorite pizza cheese to share? We’ll see you in the comments!

On April 10, 2021, a publication was made.

This Is the Very Best Kind of Cheese for Making Pizza at Home

In my perspective, pizza without cheese is, well, pizza that doesn’t exist at all. Even while I enjoy non-traditional cheeses such as goat cheese or feta, my husband is a purist, which means that when we cook pizza at home, mozzarella is the only cheese we use. But what type of mozzarella are we talking about? It’s possible that the best isn’t what you believe it is.

Low-Moisture Mozzarella Is the Best Choice for Homemade Pizza

Despite the fact that I enjoy fresh mozzarella in my caprese salad and on pizzas at our favorite neighborhood eatery, it is not the ideal option for preparing pizza at home.
As an alternative, bypass the fancy containers in the cheese area of your grocery store and walk straight to the dairy case, where you’ll find the blocks of cheddar and tubs of sour cream.
Instead, go for some plain ol’ mozzarella, which can be found in either block or pre-shredded form.

This is the low-moisture version of the product.
Fresh mozzarella is replaced with this sort of mozzarella, which becomes a thick cheese with a lower water content than the fresh version.
This is preferable for handmade pizza since when it melts, it does not lose any water, unlike fresh mozzarella, which can do so when it is heated.
While the extremely high temperature of your local pizzeria’s oven prevents this from happening by fast evaporating the water, a standard home oven, even when turned up to 500°F, is not hot enough to accomplish the same thing.
And no one enjoys puddles on their pizza, do they?
Because of the aging process, low-moisture mozzarella has a tangier, saltier flavor than regular mozzarella.

The result will be flawlessly melty cheese pulls that are also delicious – a true win-win situation for everyone!So the next time you’re out shopping for pizza, skip the splurge and opt for the less expensive options instead – your pizza will actually taste better as a result.Sheela Prakash is a woman who works in the fashion industry.Contributing Food Editor at a senior level Sheela is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, which was published by Kitchn in 2013.She graduated with honors from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian in the state of New York.Sheela should be followed.