The cheese layer on a pizza is responsible for the final product’s texture, flavor, and visual appeal. Selecting the right cheese directly impacts the melt, stretch, and overall richness of the pie. Different pizza styles demand specific cheese characteristics, ranging from a mild, milky base to sharper, more complex accents that define the flavor profile.
The Essential Base: Mozzarella
Mozzarella is the foundation for most pizzas due to its unique functional properties when heated. The cheese’s high content of casein protein and fat forms a flexible matrix that allows it to flow and stretch without breaking. This structure creates the desirable “cheese pull” and the smooth, cohesive layer over the sauce.
The industry standard is low-moisture, part-skim mozzarella, which is engineered for optimal performance in a hot oven. Its moisture content, typically between 45% and 52%, is low enough to prevent a soggy crust while still allowing the cheese to melt into a uniform mass. The part-skim designation means it has a lower fat content, resulting in less “free oil” formation on the surface during baking and a cleaner, less greasy finish.
Whole milk mozzarella contains a higher fat percentage, which contributes a richer flavor and a more luxurious melt. This higher fat content can lead to more oil pooling on the surface. For a classic Neapolitan-style pizza, fresh mozzarella, or fior di latte, is often preferred for its delicate, milky flavor and creamy texture. This fresh variety has a much higher moisture content, requiring it to be drained before use to prevent excess water from making the crust soggy.
The Flavor and Texture Boosters: Blending Cheeses
While mozzarella provides the ideal melt and stretch, blending it with other cheeses introduces complexity and depth of flavor. The addition of a secondary cheese can enhance saltiness, introduce tang, or improve the overall browning characteristics.
Provolone is a common blending partner, offering a sharper, saltier flavor and a more pronounced golden-brown color when melted. Its semi-hard texture and good meltability make it a seamless addition to the mozzarella base. For a pungent, savory depth, aged hard cheeses like Parmesan or Pecorino Romano are used sparingly, providing an intense umami flavor that balances the richness of the base cheese.
Cheeses like Cheddar or Monterey Jack are sometimes incorporated for their distinct color and sharper flavor notes. However, these cheeses have a different protein structure than mozzarella and can become oily if used in large quantities. The higher fat content in some Cheddar varieties can separate more readily under high heat, which is why they are best used as a small percentage of the total cheese blend.
Specialty Cheeses for Gourmet Pizzas
Specialty cheeses are used to create distinct flavor profiles for gourmet or non-classic pizzas. These cheeses are often chosen for their unique texture or intense flavor, acting as a primary topping rather than a melting base.
Goat cheese, or Chèvre, is valued for its tangy, earthy flavor and its tendency to soften into creamy dollops rather than melting into a uniform sheet.
Ricotta is frequently used on “white” pizzas, where it is spooned onto the pie in small mounds. This fresh cheese has a high moisture content and a fine, grainy texture that remains distinct after baking. Feta cheese, a brined curd cheese, maintains its crumbly texture and delivers a salty, tangy burst of flavor, making it a popular choice for Mediterranean-inspired toppings.
Blue cheeses like Gorgonzola or Roquefort are used as an accent for those seeking a strong, assertive flavor. These cheeses are characterized by their pungent aroma and sharp, salty taste, which pairs well with sweet ingredients such as figs, honey, or caramelized onions. Because of their intense flavor, they are typically scattered lightly over the pizza to ensure they complement, rather than overwhelm, the other ingredients.
Preparation and Application Tips
The way cheese is prepared and applied to the pizza significantly affects the final outcome. A fundamental technique is to always grate cheese from a block rather than using pre-shredded varieties, which often contain anti-caking agents that inhibit a smooth, cohesive melt.
Moisture control is necessary, particularly when using fresh mozzarella. Slicing or tearing the fresh cheese and allowing it to drain on paper towels for at least 15 minutes removes excess liquid, preventing a watery layer from forming on the crust. For the best distribution of flavor and texture, a general layering order is recommended: sauce first, followed by the main base cheese, then the toppings, and finally, any hard or accent cheeses.
Applying the cheese cold, straight from the refrigerator, helps manage the baking process. Cold cheese takes longer to reach its melting point, which prevents it from burning or over-browning before the crust has fully cooked. This ensures the cheese melts evenly and achieves a desirable golden color and stretch just as the pizza finishes baking.