Pizza is a global favorite, loved for its versatility. The cheese you choose can make or break the flavor. Picking the right cheese creates the perfect melt and taste.
From classic mozzarella to bold blends, options are endless. Each cheese brings unique texture and flavor. Knowing which works best elevates your pizza game.
This guide explores the best cheeses for pizza. You’ll learn about types, pairings, and tips for great results. Let’s dive into the cheesy details.
Why Cheese Matters for Pizza
Cheese is the heart of most pizzas. It adds creaminess, stretch, and flavor. The right cheese melts evenly and complements toppings.
Different cheeses have distinct melting points. Some brown better, while others stay gooey. Choosing wisely ensures a balanced pizza.
Poor cheese choices can ruin texture. Greasy or rubbery results come from mismatched types. Understanding cheese properties prevents disappointment.
Mozzarella: The Classic Choice
Mozzarella is the go-to cheese for pizza. Its mild flavor and stretchy melt make it ideal. Fresh or low-moisture versions are common.
Fresh mozzarella, like fior di latte, is soft and milky. It’s perfect for Neapolitan-style pizzas. Low-moisture mozzarella melts smoothly for New York-style pies.
Use whole-milk mozzarella for richer flavor. Part-skim versions are less greasy but still effective. It’s versatile for most pizza styles.
Other Popular Cheeses for Pizza
Provolone adds a sharp, tangy kick. It melts well and pairs with meats like pepperoni. Use it sparingly to avoid overpowering the pizza.
Parmesan brings a nutty, salty flavor. It’s best as a finishing cheese, grated over hot pizza. Don’t use it as the main cheese, as it doesn’t melt well.
Cheddar offers bold flavor and color. It’s great in blends for a sharper taste. Use it with veggies or BBQ-style pizzas for best results.
What Cheese Goes on Pizza
The best cheese depends on pizza style. Mozzarella suits most pies for its stretch and mildness. Neapolitan pizzas often use fresh mozzarella or burrata.
New York-style pizzas favor low-moisture mozzarella. It melts evenly and handles heavy toppings. Blends with provolone or cheddar add depth.
Specialty pizzas may use gorgonzola or goat cheese. These work for gourmet or white pizzas. Match cheese to toppings for balance.
Cheese Blends for Extra Flavor
Many pizzerias use cheese blends. Mozzarella, provolone, and cheddar create a balanced mix. This adds stretch, sharpness, and richness.
A common blend is 70% mozzarella, 20% provolone, and 10% parmesan. This melts well and boosts flavor. Experiment with ratios for custom results.
Avoid overusing strong cheeses like gorgonzola. They can overpower milder toppings. Test blends on small pizzas first.
Comparison of Cheese Types for Pizza
| Cheese Type | Melt Quality | Best Pizza Style |
|---|---|---|
| Mozzarella | Stretchy, smooth | Neapolitan, New York |
| Provolone | Creamy, sharp | Meat-heavy pizzas |
| Parmesan | Hard, non-melting | Finishing touch |
Mozzarella is the most versatile. Provolone adds flavor for bold pies. Parmesan enhances but doesn’t melt well as a base.
Specialty Cheeses for Unique Pizzas
Gorgonzola brings a bold, tangy bite. It’s ideal for white pizzas or pear-and-walnut combos. Use sparingly to avoid overwhelming flavors.
Goat cheese is creamy and tart. It pairs well with veggies or honey-drizzled pizzas. Crumble it lightly for even distribution.
Ricotta adds a soft, creamy texture. It’s great for white pizzas or as a dollop topping. Mix with herbs for extra flavor.
Tips for Using Cheese on Pizza
- Shred cheese yourself for better melt. Pre-shredded cheese has anti-caking agents.
- Use 6–8 ounces of cheese for a 12-inch pizza. Adjust for larger sizes.
- Layer cheese evenly to avoid bare spots. This ensures consistent flavor.
- Add finishing cheeses like parmesan after baking. This preserves their texture.
Pairing Cheese with Toppings
Mozzarella pairs with classic toppings like pepperoni or mushrooms. Its mildness lets other flavors shine. Use it for traditional pies.
Provolone complements spicy or savory toppings. It works well with sausage or olives. Its sharpness balances bold ingredients.
Goat cheese or ricotta suits veggie-heavy pizzas. Pair with spinach, arugula, or roasted peppers. These cheeses add a creamy contrast.
How to Apply Cheese for Best Results
Spread cheese evenly over the sauce. Leave a small border for the crust. This prevents cheese from sliding off during baking.
For blends, mix cheeses before applying. This ensures uniform flavor in every bite. Sprinkle lightly to avoid a greasy result.
Add delicate cheeses like ricotta after baking. This preserves their texture. Dollop or crumble for visual appeal.
Baking Tips for Perfect Cheese Melt
Bake at 425–500°F (220–260°C) for most pizzas. High heat melts cheese evenly. Use a pizza stone for better heat distribution.
Place pizza on the middle oven rack. This prevents cheese from burning. Rotate halfway through for even browning.
Check cheese for golden spots and bubbling. This signals a perfect melt. Avoid overcooking, as it can make cheese tough.
Storing and Reheating Pizza with Cheese
Store leftover pizza in airtight containers. Refrigerate within 2 hours for 3–4 days. This keeps cheese fresh and safe.
Reheat in an oven at 375°F (190°C) for 8–10 minutes. This restores the cheese’s stretchy texture. Avoid microwaves, as they make cheese rubbery.
Freeze pizza for up to 2 months. Wrap tightly to prevent freezer burn. Thaw in the fridge before reheating.
Making Pizza at Home with Cheese
Choose high-quality cheese for homemade pizza. Fresh mozzarella or block cheese works best. Shred or slice it yourself for optimal melt.
Use a pizza stone or steel for professional results. Preheat at 500°F (260°C) for 20–30 minutes. This ensures a crispy crust and melted cheese.
Balance cheese with sauce and toppings. Too much cheese can make pizza soggy. Aim for a thin, even layer.
Common Cheese Mistakes to Avoid
Don’t overload pizza with cheese. Excess cheese leads to greasiness. Stick to 6–8 ounces for a 12-inch pie.
Avoid pre-shredded cheese when possible. Anti-caking agents reduce melt quality. Freshly grated cheese performs better.
Don’t use only hard cheeses like parmesan. They don’t melt well as a base. Combine with mozzarella for best results.
Health Considerations with Pizza Cheese
Cheese is high in fat and sodium. Mozzarella has about 6 grams of fat per ounce. Use part-skim versions for a lighter option.
Lactose-intolerant people may struggle with cheese. Try small amounts of aged cheeses like parmesan. These have less lactose.
Balance pizza with veggies or lean proteins. This makes it a healthier meal. Moderation keeps pizza enjoyable without guilt.
Summary
Choosing the right cheese transforms your pizza. Mozzarella is the top pick for its stretchy melt and mild flavor. Blends with provolone or cheddar add depth.
Specialty cheeses like gorgonzola or ricotta suit unique pies. Use proper baking techniques for a perfect melt. Pair cheeses with toppings for balanced flavors.
Store and reheat pizza carefully to preserve cheese quality. Avoid common mistakes like overloading cheese. Enjoy delicious, cheesy pizza with these tips.
FAQ
What cheese goes on pizza for the best melt?
Mozzarella is the best for a stretchy, smooth melt. Low-moisture mozzarella suits New York-style pies. Fresh mozzarella is ideal for Neapolitan pizzas.
Can I use cheddar on pizza?
Yes, cheddar adds a sharp flavor and melts well. Use it in blends with mozzarella. It’s great for BBQ or veggie pizzas.
Is parmesan good for pizza?
Parmesan is best as a finishing cheese, grated over hot pizza. It doesn’t melt well as a base. Combine with mozzarella for balance.
How much cheese should I use on a pizza?
Use 6–8 ounces for a 12-inch pizza. Spread evenly to avoid greasiness. Adjust for larger pies, keeping the layer thin.