If you put the wrong variety of cheesy gooey goodness on your pie, it’s all over. Aside from the most common option of mozzarella, many pizza creators often experiment with multiple cheeses. However, there has yet to be an absolutely conclusive study to find the best-suited cheese to go on pizza — until now.
Various cheeses have different effects when baking. Mozzarella has a tendency to bubble, brown and become elastic when exposed to high temperatures, while Cheddar tends to simply melt. Naturally, you’d want a cheese that is able to adhere to the pizza instead of simply oozing off.
NPR reported a study appearing in the Journal of Food Science, “Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,” that aimed to find the best-fitting cheese for a pizza. The study compared the relationship between multiple cheeses on a pizza once it’s baked. Among the cheeses studied were mozzarella, provolone, cheddar, gruyere and Colby.
According to the results, you only need one cheese, and that cheese is mozzarella.
Yep. The scientists discovered that mozzarella was the best option for pizza due to its low free oil content and overall elasticity, traits the other cheeses couldn’t quite measure up to.
While the cheese study seemed a bit unnecessary to begin with, the high level reasoning behind the study was in hope to further understand the dairy product better on a micro-level so they can develop a low-fat and healthier alternative to cheese with little to no quality loss.