For pizza makers, there are literally hundreds of cheeses, offering a wide variety of flavors and textures. A good flavored hard cheese which melts well is most successful for pizza.
In general, mild cheese is used if the flavors of the other ingredients are strong and a sharp or more pungent cheeses of the other ingredients are mellow or mild in flavor.
Water-buffalo milk mozzarella cheese - a fresh, dense, creamy tasting mozzarella - is the preferred topping for Neapolitan-style pizza. Cow’s milk mozzarella is the most common substitute.
Mozzarella cheese is used because it does not tend to oil off during cooking. As a result, mozzarella is the optimal cheese for pizza production.
Mozzarella cheese also has excellent melting qualities. Mozzarella is made with either whole, part-skim, or non-fat milk. Part-skim mozzarella works better than whole milk because the amount of fat in the whole milk makes the cheese gray and transparent; the part skim stays better.
Cheese in pizza
