Cheese: The Heart of Every Great Pizza

Cheese is often the first thing people notice about a pizza — the stretch, the browning, the flavour. Yet not all cheeses behave the same way under heat. Understanding the characteristics of different pizza cheeses will help you make smarter choices and dramatically improve your homemade pies.

What Makes a Good Pizza Cheese?

The ideal pizza cheese needs to satisfy three criteria:

  1. Meltability — it should flow smoothly without separating into greasy pools.
  2. Browning — it should develop appealing golden-brown spots (called Maillard browning).
  3. Flavour — it should complement, not overpower, your sauce and toppings.

The Essential Pizza Cheeses

1. Low-Moisture Mozzarella

This is the gold standard for most pizza styles, especially New York. Low-moisture mozzarella has been aged slightly to remove water, which means it melts smoothly, browns beautifully, and doesn't make your pizza soggy. It's the cheese you find in most pizzerias worldwide.

Best for: New York, Detroit, American-style pizza

2. Fresh Mozzarella (Fior di Latte)

Fresh mozzarella is soft, milky, and delicate. It's the traditional choice for Neapolitan pizza. Because it contains more water, it should be sliced and patted dry before use to prevent a wet pizza. It won't brown as much, but it delivers incredible creaminess.

Best for: Neapolitan Margherita, light summer pizzas

3. Burrata

A luxurious upgrade: burrata is fresh mozzarella stuffed with cream. It's added after baking, not during, and it pools over the hot pizza in a decadent, creamy layer. Use sparingly and let it be the star.

Best for: Gourmet white pizzas, post-bake garnish

4. Provolone

Provolone adds a slightly tangy, sharper flavour compared to mozzarella. It melts well and is often blended with mozzarella for a more complex taste. Aged provolone (piccante) can be grated over pizza for a bold punch.

Best for: Blending with mozzarella, Italian-style pies

5. Pecorino Romano & Parmesan

These hard, salty cheeses are used as finishing cheeses — grated over pizza right before or after baking. They add umami depth without taking centre stage. A small amount goes a long way.

Best for: Finishing any pizza, Caesar-style or garlic bases

6. Gorgonzola & Blue Cheese

Bold, pungent, and creamy when melted, blue cheeses pair beautifully with sweet or caramelised toppings like figs, honey, pears, or caramelised onions. Use in small amounts to avoid overwhelming other flavours.

Best for: Gourmet or sweet-savoury combination pizzas

Cheese Blending: The Pizzeria Secret

Most great pizzerias don't use just one cheese. A common blend is 80% low-moisture mozzarella + 20% provolone, which delivers excellent melt, stretch, and flavour depth. Experimenting with your own blends is one of the most rewarding ways to personalise your pizza.

Tips for Using Cheese on Pizza

  • Always bring cheese to room temperature before topping — cold cheese takes longer to melt and can result in uneven cooking.
  • Don't over-cheese — a thin, even layer melts better than a thick pile and won't weigh down the dough.
  • Pat fresh mozzarella dry with paper towels to remove excess moisture.
  • Add delicate cheeses like burrata or ricotta after baking for the best texture.