The Very Best Cheeses To Put On Pizza
The cheeses you choose for pizza can totally transform the flavor, texture, and overall experience of every bite. Here are some of the absolute best cheeses to put on pizza, along with tips on how to use them for the best results.
1. **Mozzarella**
*The Classic Choice*
**Type**: Soft, Mild, Creamy
**Flavor Profile**: Milky, mild, slightly tangy
**Best Use**: Base layer for most pizzas
Mozzarella is the gold standard for pizza cheese, especially when it comes to the melty, stretchy quality we all know and love. It melts beautifully and has a mild flavor that pairs well with almost any topping. Use low-moisture mozzarella for a classic taste and less moisture, or fresh mozzarella for a more artisanal feel and extra creaminess.
2. **Provolone**
*For a Richer, More Complex Flavor*
**Type**: Semi-Hard, Buttery
**Flavor Profile**: Creamy, mild to sharp depending on age
**Best Use**: Blended with mozzarella or as a standalone cheese on specialty pizzas
Provolone adds a distinct richness and works well on pizzas with strong flavors like Italian sausage or mushrooms. For a slightly sharper kick, go for aged provolone, while the mild version is great for blending with mozzarella.
*The Ultimate Topping Cheese*
**Type**: Hard, Dry
**Flavor Profile**: Nutty, savory, umami-rich
**Best Use**: Sprinkled on top after baking
Parmesan doesn’t melt in the same way as other cheeses, but it’s perfect for finishing a pizza with a burst of flavor. Add freshly grated Parmesan on top just before serving to enhance flavors or mix it with other cheeses to give your pizza more depth.
4. **Fontina**
*For a Velvety, Rich Finish*
**Type**: Semi-Soft, Buttery
**Flavor Profile**: Rich, nutty, slightly earthy
**Best Use**: Melts well, ideal for white pizzas or in blends
Fontina melts incredibly smoothly, making it a great choice for pizzas where you want a creamy, even melt. It’s especially good with toppings like truffle oil, mushrooms, or spinach, adding a subtle earthiness.
5. **Cheddar**
*For Sharpness and Color*
**Type**: Hard, Firm
**Flavor Profile**: Sharp, tangy
**Best Use**: Blended with mozzarella or on BBQ-style pizzas
Cheddar has a strong flavor and gives pizza an extra kick, especially in smoked or aged varieties. It’s a perfect choice for BBQ chicken or bacon pizzas but should be blended with mozzarella to balance its sharpness and prevent it from becoming greasy.
6. **Gouda**
*For a Smoky, Sweet Kick*
**Type**: Semi-Hard, Creamy
**Flavor Profile**: Mild, nutty, slightly sweet
**Best Use**: Great with meat toppings, especially smoked versions
Smoked Gouda can add a fantastic depth to pizza, especially when paired with ingredients like bacon, ham, or caramelized onions. Its creaminess adds a nice texture, though it’s usually best combined with mozzarella for that classic melt.
7. **Ricotta**
*For a Creamy, Luxurious Texture*
**Type**: Soft, Spreadable
**Flavor Profile**: Mild, creamy, slightly sweet
**Best Use**: Dolloped on top after baking or in pockets on white pizzas
Ricotta doesn’t melt like most cheeses, but its creamy, fluffy texture is ideal for white pizzas or veggie-topped pizzas. Dollop it in small amounts across the pizza for a luxurious, tangy contrast to sharper cheeses.
8. **Goat Cheese**
*For a Tangy Flavor and Creamy Texture*
**Type**: Soft, Crumbly
**Flavor Profile**: Tangy, slightly earthy
**Best Use**: Crumbled on top of specialty pizzas, especially with veggies
Goat cheese brings a unique tang and creaminess to pizza, pairing especially well with ingredients like spinach, sun-dried tomatoes, or figs. Since it doesn’t melt like mozzarella, it’s best crumbled or dolloped.
9. **Pecorino Romano**
*For a Bold, Salty Finish*
**Type**: Hard, Dry
**Flavor Profile**: Sharp, salty, intense
**Best Use**: Grated on top after baking or blended with mozzarella
Pecorino Romano’s bold, salty flavor can enhance the overall taste of your pizza when used as a garnish. A sprinkle after baking adds a savory hit but avoid overusing it as it can overpower other flavors.
10. **Burrata**
*For Creamy, Decadent Pizzas*
**Type**: Soft, Creamy
**Flavor Profile**: Rich, creamy, fresh
**Best Use**: Added on top after baking
Burrata is essentially mozzarella with a creamy interior, giving pizzas a luxurious, rich taste. Place it on the pizza just after baking for a fresh, creamy burst in every bite.
11. **Blue Cheese (Gorgonzola)**
*For a Bold, Savory Twist*
**Type**: Soft, Crumbly
**Flavor Profile**: Tangy, salty, slightly spicy
**Best Use**: As an accent, especially with sweet or fruity toppings
Blue cheese can add a bold, tangy kick to pizza, especially when balanced with something sweet like honey, figs, or pears. A little goes a long way, so use sparingly and combine it with milder cheeses like mozzarella.
**Pro Tips for Choosing Cheese for Your Pizza**:
1. **Blend Cheeses**: Try combining two or three cheeses for a balanced flavor and melt, like mozzarella with a small amount of provolone or Parmesan.
2. **Avoid Overloading**: Too much cheese can create excess grease, so stick to a few ounces per pizza.
3. **Experiment**: Specialty cheeses like brie, taleggio, or asiago can offer unique flavors—don’t be afraid to get creative!
Using these cheeses will help you create pizzas that range from classic to gourmet. Happy pizza-making!
