Pizza cheese - which is better to use?

Pizza is perhaps the most popular Italian dish. It is easy to cook at home, and the variety of fillings is amazing. Meanwhile, in order to get a really tasty dish, it is important to choose the right cheese for pizza. An incorrectly selected ingredient can spoil a dish or make it outwardly unappealing.

There are some rules for choosing a creamy product, which should be followed in order to get a truly delicious dish.

What cheese is better to choose for pizza

The best choice for a dish with any filling is solid and semi-solid varieties, mainly with a neutral taste, which will not clog or conflict with other ingredients.

If you want Italian food right now, but the above varieties were not at home, there is a way out. Regular cheese can be perfectly replaced with feta cheese, feta, Adyghe or suluguni. In an extreme case, a succulent cottage cheese is suitable, which is pre-seasoned with a small amount of seasoning to give it more expressiveness. It melts perfectly in the oven and creates an appetizing crust on the surface of the pizza.

Classic cheese for Italian pizza

In the original recipe, only one type of cheese is always used - mozzarella. This product is ideal for pizza: it has a neutral, mild flavor, does not distort the perception of other components. In addition, mozzarella melts perfectly and remains viscous even after the dish has cooled down.

Another variety of suitable product is parmesan.It has a tart taste with distinct milk notes, melts well and remains soft after the pizza has been pulled out of the oven and served.

Using the above components, you can be sure of the taste of the final result.

What cheeses are four cheeses in pizza

A distinctive feature of this dish is a minimum of ingredients. It uses only the dough itself, tomato sauce and four varieties of cheese. They are selected in such a way that their tastes not only combine, but also shade each other.

As a rule, the following varieties of creamy ingredient are used in such a meal:

1. Emmental, cheddar or gouda. All of these varieties have a mild, slightly sweet creamy taste, melt well and blend perfectly with other ingredients.
2. Blue mold product. It can be both Gorgonzola and dorbl. This component has a tart taste and aroma, avoids the freshness of the finished dish.
3. Parmesan and mozzarella. Both are classic varieties of pizza cheese, one softer and more neutral, the other tart and fragrant. Their combination gives the finished dish a unique taste and aroma.

It does not matter how to spread the creamy component on the dough. You can lay out the cheese in layers and sectors. Allowed to mix all 4 varieties and evenly distribute on the surface of tomato sauce.

Processed Baking Product

Despite the great temptation to use cream cheese in an Italian dish, this is not worth it. The fact is that this creamy product contains many additives that are responsible for its softness and prevent hardening. When heated, the ingredient can behave unpredictably and form a substance that looks more like mucus on the surface of the filling.

Nevertheless, many housewives respond positively to the use of smoked sausage cheese in pizza. The ingredient is cut into thin slices and spread evenly on the filling. After baking, the cheese remains viscous, while giving the finished dish interesting flavor notes.

The melted component is not an unambiguous taboo for pizza, you can try experimenting with different varieties of the product and choose the best option.

Using Mozzarella Cheese

This is the best option for pizza.

It is important to adhere to certain rules when choosing and using a product:

1. The component must be fresh. An expiring ingredient can have an unpleasant aftertaste, which will negatively affect the taste of pizza.
2. It is best to give preference to a product packaged in a vacuum package and having the shape of a bar. It will not be too wet, while its taste remains at its best.
3. Well, if you can buy a product made from buffalo milk. Such a component will give the dish a light creamy aftertaste, it goes well with tomatoes and basil.
4. During the melting process, mozzarella evenly covers the filling, linking all the ingredients together and giving pizza its famous flavor.
5. It is best to cut the product into small pieces or slices and evenly lay on the filling for better melting.

Do not discount that this variety contains a large amount of vitamins, so it will bring undoubted benefit to the body even after heat treatment.

Suluguni for pizza

Suluguni is a good alternative to mozzarella. This component has a dense, slightly layered, structure, creamy brackish taste and milky aroma. When heated, the product melts easily, creating a uniform layer on the surface of Italian food, which begins to stretch when cut.

It is best to grind the ingredient before use, rather than cut into slices. Then it will melt faster and more evenly and will bind together all the other components of the Italian dish.

When they put cheese while making pizza

The creamy product is always laid out on the filling before sending the dish to the oven.

In this case, you should adhere to some rules:

1. If you decide to use mozzarella, then the cheese is cut into thin slices of the same size and spread evenly on the surface of the pizza, avoiding the formation of large sections not covered with cheese.
2. When using Adyghe cheese, suluguni or feta, the best way is to finely crush these ingredients and evenly distribute on the surface of the pizza.
3. In the case of hard or semi-solid varieties, you need to grate the required amount of product on a grater and evenly distribute on the surface of the pizza.
4. Parmesan should be pre-chopped and sprinkle the filling of the dish with an even layer.

In some cases, it makes sense to put the cheese some time before the end of baking. This is done in cases where it is necessary to bake the dough well, or a thick layer of filling is used. Such a dish with a stretch can be attributed to a classic pizza, and the cheese is laid out later in order to avoid excessive drying and burning.

What cheese to use for pizza to stretch?

As already mentioned above, mozzarella cheese is a classic option, it is he who creates thin stretching threads when cutting the dish.

If the original product is difficult to buy, you can use Russian cheese. It has a neutral and mild taste, melts perfectly, does not burn and creates long stretching threads when eating Italian delicacies.

What cheese is best for pizza, each hostess decides for herself. There are classic solutions and preferred options, but there is nothing stopping you from experimenting with new varieties and varieties of a cream product and choosing it depending on your own preferences.