Which cheese is better for pizza

One of the most amazing dishes of Italian cuisine, pizza strikes with a variety of recipes. Filling can be chosen literally for every taste, but one ingredient is present in any recipe. You can't make pizza without cheese. Let's talk about which cheese to choose for pizza so that it turns out to be appetizing in appearance, juicy and soft, like in a good Kharkiv pizza pizzeria.

Cheese for the First Layer

Almost all recipes indicate that pizza must be sprinkled with grated cheese on top of the filling. However, it is this approach that often causes culinary failures. The fact is that a conventional gas oven is not very suitable for baking pizza, since the temperature in it cannot rise above 250-280 ° C. In order for the dough to bake, but the cheese does not have time to dry, a temperature of 350-400 ° C is needed, which is achieved in a classic stone oven. Pizza is placed there for only a few minutes, during which it reaches full readiness.

A much better result when making pizza in Kyiv at home is obtained when the cheese is placed on the dough in two layers: the first - immediately after the tomato paste, and the second - on top, as usual. An important detail: for the first layer, you must choose a soft and fatty cheese variety with a short ripening period.

The ideal choice for the first layer would be mozzarella. Its delicate creamy taste will emphasize the shades of other stuffing products, and the fatty soft structure will improve the consistency of the dish. Instead of mozzarella, you can use feta cheese or Adyghe cheese, but the result will be, as they say, an amateur. Cut the mozzarella into slices and place on a base greased with tomato sauce.

Cheese for the Second Layer

When the base of the pizza is filled with toppings, it's time to form the second layer of cheese. For him, it is best to use hard cheeses with a long ripening period. The classic version is Parmesan with its rich, dense flavor, rich in savory nutty notes. However, you can take maasdam or another variety of Dutch cheeses to your taste, English cheddar is also suitable.

Grate hard cheese on a medium or coarse grater and sprinkle generously on top of the filling. When baking, it should melt and brown, but in no case dry out. If the oven isn't hot enough to cook the crust quickly, it's best to grate it finer and put the cheese on the pizza just before the end of baking. In addition, finely grated Parmesan can be lightly sprinkled on the side of the dough to get a golden hue and an appetizing crunchiness of the crust.

There is a pattern: the more time it takes for the cheese to ripen, the less this product will be needed to sprinkle the top layer. But in any case, the aging period should not be less than six months. And, of course, you cannot use the so-called cheese products for pizza, which contain vegetable fats - the result will not please you at all. It is much easier to choose cheese for the filling in a ready-made dish with pizza delivery in Odesa from the Yaposhka company.

The Best Combinations of Cheese and Toppings

The taste of the dish directly depends on the varieties of cheese chosen for its preparation. So, if you are going to cook one of the classic Italian types of pizza, use mozzarella as the first layer, and Parmesan for the second. This is a universal combination that has stood the test of time. But if you want to introduce other types of cheeses into the dish, you should keep in mind that they will not be able to show their best qualities with all types of fillings.

• Dutch cheese can be used both as a topping and as a base, since its taste is quite neutral. This is the best choice for pizza, the filling of which contains only vegetables.
• Cheese is used as the bottom layer, but we should not forget about its salty taste. For pizza, cheese is cut into thin strips or slices. It goes well with mushrooms and vegetables, besides it does not overload the filling with calories.
• Gorgonzola serves as a filling for "cheesy" pizza recipes. Its piquant taste is perfectly complemented by mozzarella, parmesan and emmental, which form a classic range of flavors.
• Emmental has a spicy expressive taste and "plays" best as a top layer of pizza with a delicate filling of chicken fillet, corn and pineapple.
• Dor Blue goes well with olives, sun-dried tomatoes and bell peppers.
• Yellow cheeses (cheddar, gouda, etc.) serve as an excellent background for bright-tasting ingredients - salami, smoked meats, ham with pineapples, as well as for "peasant" pizza with onions, pickles and sausage.

All of the listed varieties melt easily and stretch well, forming characteristic cheese threads when cutting ready-made hot pizza into portions.

When choosing cheeses for pizza, you should strictly adhere to a simple rule: saving destroys taste. When melted, budget varieties form an elastic rubber-like mass, quickly lose moisture and dry out without really melting. In addition, they contain too much salt, which negatively affects the final result.

To cook pizza in Poltava, which will delight you and your loved ones with an appetizing look, bright taste and juicy, tender texture, choose good quality cheeses. Focus on your taste preferences, but don't be afraid to experiment. After trying several recipes, you are sure to find a combination of pizza cheeses that you like, see - meter pizza.