A pizza without cheese would just be a disappointing open-face sandwich. Without gooey, bubbling cheese, toppings would have a tendency to fall off and the crust would dry out. Using the wrong type of cheese can be equally disappointing—you might experience problems like uneven melting or unpleasant flavors. That’s why having the best cheese for pizza can make or break your meal.

Most popular pizza cheeses

The key to a good pizza cheese is one that will melt evenly and brown in spots, which gives it a depth of flavor and that satisfying stretch we all love. However, not all cheeses are created the same way—in fact, some won’t melt at all.

Certain cheeses, like mozzarella and brie, have a high moisture content that causes them to melt at a lower temperature, whereas hard cheeses like Parmesan won’t completely liquefy. If they’re acid-curdled or simply high in acid, some cheeses (like halloumi) won’t melt at all. However, their flavor can add additional complexity to your pizza. That’s why many pizza makers use a blend of several different cheeses.

In fact, some commercial pizza makers use specially-processed cheeses to maximize the fat, moisture and meltiness that we’re accustomed to.

Here are some of the most popular cheeses meant for pizza making:

• Mozzarella: Mozzarella is far and away the most popular cheese for pizzas, thanks to its high fat content. Pizza makers often opt for a lower-moisture version of mozzarella to fully harness its melting powers. About 30 percent of the cheese used on pizza in America is this variety.
• Provolone: Provolone can range from sweet to smoky, depending on how it’s made. It’s a semi-hard cheese that melts well and adds a different kind of flavor to your dish. For a stronger flavor, go for an aged provolone.
• Cheddar: You might not immediately associate cheddar cheese with pizza, but it is in a lot of pizza cheese blends, thanks to its melting properties and its sharp, instantly-recognizable flavor.
• Parmesan and Romano: These two hard cheeses won’t melt like the first three choices, but they’re popular in pizza making blends or as extra toppings. Both have a salty, nutty flavor and extra texture that complement higher-moisture choices.
• Ricotta: Ricotta is a soft, fresh cheese that you might recognize from your lasagna-making endeavors, but if you’ve been to an Italian restaurant lately, you might have seen dollops of this cheese on gourmet pizza slices. It won’t melt like mozzarella, but it adds a great tang and creamy softness.

Now that you know what kinds of cheeses are best for pizza, you can guarantee great results at home—or leave it to the experts at Giovanni’s Frozen Pizza.

Wholesale frozen pizza

Giovanni’s Frozen Pizza has been supplying distributors and commercial businesses with fresh, delicious frozen pizza since 1995. With our 70/30 topping-to-crust ratio, secret sauce and the best ingredients possible, we guarantee the maximum amount of flavor and freshness—you won’t even be able to tell it was frozen. No matter what your business or organization needs, we’re confident we can provide fast and mouthwatering results. Reach out to us to learn more.