Mozzarella: The classic pizza cheese
Mozzarella is particularly well suited to pizza because it offers a desirable combination of melting, stretching, mild flavor, and browning.
However, not all mozzarella is identical.
Fresh mozzarella is often soft, delicate, and relatively high in moisture.
It can release substantial water during baking, especially if it has been stored in liquid.
Low-moisture mozzarella, on the other hand, is designed to perform more consistently in dishes that require melting.
It often produces the stretchy, cohesive cheese layer associated with American-style pizza.
Both types can form bubbles, but the appearance and intensity may differ.
Scientific studies have shown that mozzarella's moisture, salt content, elasticity, and other characteristics can affect blister formation.
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Cheddar: Rich flavor, different behavior
Cheddar is another popular choice for pizza, especially when blended with mozzarella.
It brings a sharper flavor and can contribute to a rich golden appearance.
However, aged cheddar often behaves differently from mozzarella when heated.
