Scientists Reveal Why Mozzarella Is The Ultimate Pizza Cheese
- 10 years ago
A group of researchers has scientifically verified that mozzarella is, in fact, the best cheese for pizza.
A group of researchers has scientifically verified that mozzarella is, in fact, the best cheese for pizza.
Yes, it’s true that many have taste tested the low moisture, part-skim favorite and given it the thumbs up.
However, proof of its superiority based on matters of chemical composition and such has been woefully lacking – until now.
The scientists’ first step was identifying which characteristics contribute to a cheese’s performance as a pizza topping.
They determined those to be elasticity, moisture, oil content, and color.
Then came the contenders. Facing off against mozzarella were cheddar, Edam, Emmental, Gruyere, provolone, and Colby.
All were sprinkled on crust and put in a hot oven. Their melting activities were recorded and analyzed.
An examination of the cheese’s physical attributes was also performed.
In the end, the team determined that mozzarella was the clear winner, and its superiority has to do with the way it bubbles while cooking.
Due to its stretchiness, it can accommodate large air pockets, which redistribute the oils in a way that results in optimal surface browning.
They advise that even if someone is experimenting with non-traditional options, they start with a base of mozzarella.
A group of researchers has scientifically verified that mozzarella is, in fact, the best cheese for pizza.
Yes, it’s true that many have taste tested the low moisture, part-skim favorite and given it the thumbs up.
However, proof of its superiority based on matters of chemical composition and such has been woefully lacking – until now.
The scientists’ first step was identifying which characteristics contribute to a cheese’s performance as a pizza topping.
They determined those to be elasticity, moisture, oil content, and color.
Then came the contenders. Facing off against mozzarella were cheddar, Edam, Emmental, Gruyere, provolone, and Colby.
All were sprinkled on crust and put in a hot oven. Their melting activities were recorded and analyzed.
An examination of the cheese’s physical attributes was also performed.
In the end, the team determined that mozzarella was the clear winner, and its superiority has to do with the way it bubbles while cooking.
Due to its stretchiness, it can accommodate large air pockets, which redistribute the oils in a way that results in optimal surface browning.
They advise that even if someone is experimenting with non-traditional options, they start with a base of mozzarella.