When preparing for homemade pizza, its easy tohit the grocery storewith mozzarella on your list.
But what kind of mozzarella is best?
Fresh, shredded, string?
And is thatreallythe best cheese for the pizza youre craving?
Here are the best cheeses to try on your next pizza, and unexpected ones to avoid.
Muenster is a semi-soft cheese that doesn’t break into oily pockets after cooking.
I tore up a slice of muenster and scattered the irregular flats around my sauced pie.
Fatty sandwich slices of cheesethe same ones you use for grilled cheesemake great melting cheeses for high oven temperatures.
Since they really melt out far and wide, dont load up the pie too much.
Other fatty cheeses like muenster: havarti, gouda, taleggio, and fontina.
Some mozzarella
Mozzarella isthepizza cheese.
Fresh mozzarella and the like.
Fresh mozzarella, burrata, and buffalo mozzarella are these gorgeous, moist orbs of creamy white cheese.
Theyre usually wrapped with some moisture in the packaging or submerged and floating in liquid.
Pizza takes at least 15 minutes to cook in a screaming hot oven.
Fresh mozzarella, burrata, and buffalo mozzarella are expensive and decadent.
Id hate for you to ruin them by cooking them for too long on your pizza.
Instead, rely on trusty low-moisture mozzarella.
This cheese is produced with way less moisture captured and you wont risk it ending up on your pizza.
you might buy it shredded, in slices, or in big bricks.
It almost looked like I barely added cheese at all.
That said, the flavor was bangin.
Parmesan has a presence; its not a mild cheese like mozzarella.
I would recommend shredded parmesan if you prefer flavor over cheese pull.
Its important to note that parmesan actually might be better on thebottomof your pizza.
It makes a crispy, cheesy frico crust if you make a cast iron skillet pizza.
Check outthe recipe here.
Flavor-packed hard cheeses like parmesan: Asiago, manchego, aged swiss, aged cheddars.
Each cheese has its strong suit, so dont deprive yourself.
Low-moisture mozzarella is stretchy but mild, so add some shredded asiago for a sharp touch of flavor.
Love a good melty cheese pie?
Skip the asiago and opt for something like fontina to mix in with your mozzarella.
My favorite mixture so far has been mozzarella with pepper jack and a bit of muenster.
