Creating an authentic New York style pizza is an art form, and at its heart lies the perfect cheese. It's not just about throwing any cheese on dough; it's about understanding the science and tradition behind the melt, the stretch, and the flavour. This in-depth guide will walk you through everything you need to know, from selecting the star of the show to blending complementary cheeses and applying them for optimal results. Whether you're a home cook or an aspiring pizzaiolo, mastering cheese selection is crucial for that iconic New York slice.
The Star: Low-Moisture Part-Skim Mozzarella
When it comes to New York style pizza, there's one cheese that reigns supreme: low-moisture part-skim mozzarella. This isn't just a preference; it's a necessity, and here's why:
Low Moisture Content: Traditional fresh mozzarella, while delicious, has a very high water content. When heated, this water releases, making your pizza soggy and preventing that desirable crisp crust. Low-moisture mozzarella, as its name suggests, has had much of this water removed. This means it melts beautifully without making your pizza wet.
Part-Skim Fat Content: 'Part-skim' indicates that some of the fat has been removed from the milk before cheesemaking. This is important because full-fat mozzarella, while flavourful, can release too much oil when baked at high pizza temperatures, leading to an oily surface and potentially burnt cheese. Part-skim strikes the perfect balance, offering a rich, creamy melt without excessive oil pooling.
Melting Properties: Low-moisture part-skim mozzarella melts evenly and consistently, creating that signature golden-brown crust and the characteristic stretch when you pull a slice. It doesn't scorch easily and maintains its structure, providing a satisfying chew.
Flavour Profile: While not as complex as some aged cheeses, low-moisture mozzarella offers a mild, milky, and slightly salty flavour that complements the rich tomato sauce and crispy crust without overpowering them. It's the perfect canvas for other ingredients.
When sourcing, look specifically for 'low-moisture part-skim mozzarella' in block form. Avoid fresh mozzarella balls packed in water for this application, as well as pre-shredded varieties for reasons we'll discuss next.
Grate Expectations: Block vs. Pre-Shredded Cheese
This is a critical distinction that can significantly impact the quality of your New York pizza. While convenient, pre-shredded cheese is generally not recommended for authentic results.
The Case for Block Cheese
Superior Melt: Block mozzarella, when freshly grated, melts more smoothly and evenly. The individual strands are pure cheese, allowing them to coalesce into a uniform, bubbly layer. This is essential for the classic New York pizza texture.
No Anti-Caking Agents: The biggest drawback of pre-shredded cheese is the inclusion of anti-caking agents, such as cellulose or potato starch. These agents are added to prevent the shreds from clumping together in the bag. However, they also prevent the cheese from melting properly, creating a somewhat grainy or powdery texture and inhibiting that desirable stretch. They can also slightly dull the flavour.
Better Flavour: Freshly grated cheese simply tastes better. The flavour is brighter and more pronounced, as it hasn't been exposed to air for an extended period or coated with other substances.
Cost-Effective: Often, buying cheese in a block is more economical per kilogram than buying it pre-shredded.
Why to Avoid Pre-Shredded Cheese
While the convenience is tempting, the presence of anti-caking agents means pre-shredded cheese won't achieve the same creamy, stretchy, and evenly melted result. If you're serious about making authentic New York pizza, investing a few extra minutes to grate your own block of low-moisture part-skim mozzarella is a non-negotiable step. You'll truly taste the difference.
Beyond Mozzarella: Blending for Flavour and Texture
While low-moisture part-skim mozzarella is the foundation, many New York pizzerias enhance their cheese blend with other varieties to add depth of flavour, a sharper tang, or a slightly different texture. This is where you can start to customise your pizza while still adhering to tradition.
Common Blending Cheeses:
- Provolone (Mild or Sharp): A popular choice for blending. Provolone adds a more pronounced, slightly nutty, and savoury flavour. Mild provolone offers a subtle enhancement, while sharp provolone (provolone piccante) provides a bolder, saltier kick. It melts well and contributes to a good stretch. A common ratio might be 80-90% mozzarella to 10-20% provolone.
- Parmesan or Pecorino Romano: These hard, aged Italian cheeses are fantastic for adding a salty, umami-rich, and sharp flavour. They don't melt into a gooey layer like mozzarella but rather crisp up and add a wonderful textural contrast and flavour burst. They are best used sparingly, perhaps a light sprinkle over the mozzarella layer before baking, or even after the pizza comes out of the oven. Pecorino Romano is saltier and tangier than Parmesan, so use it with a lighter hand.
- Aged Cheddar (White, Mild): Less traditional for New York style, but some variations might include a small amount of white, mild cheddar for a slightly sharper, creamier note. Be cautious, as too much cheddar can make the cheese layer oily and alter the classic New York profile. If you're curious about different cheese applications, you might want to learn more about Brooklynpizza and our approach to classic recipes.
Creating Your Blend:
The key to blending is balance. You want to enhance, not overpower, the mozzarella. Start with a base of 80-90% low-moisture part-skim mozzarella and experiment with small additions of other cheeses. Always grate all cheeses fresh from the block for the best results.
For a classic, slightly sharper profile: 85% low-moisture part-skim mozzarella, 15% mild provolone.
For an extra savoury punch: 90% low-moisture part-skim mozzarella, 10% grated Parmesan or Pecorino Romano (sprinkled on top).
For a more complex flavour: 75% low-moisture part-skim mozzarella, 15% mild provolone, 10% grated Parmesan.
Remember, the best blend is ultimately a matter of personal preference, but always start with a strong mozzarella base.
Cheese Application: Even Coverage for Optimal Melt
How you apply the cheese to your pizza is just as important as the cheese itself. Proper application ensures an even melt, consistent browning, and that perfect cheese-to-sauce-to-crust ratio in every bite.
- Sauce First, Then Cheese: Always apply your tomato sauce first, leaving a clear border for the crust. The cheese then goes on top of the sauce. This prevents the cheese from burning directly on the dough and allows the sauce to cook properly.
- Even Distribution: The goal is an even layer of cheese across the sauced surface. Avoid piling cheese in the centre or leaving large gaps. An even layer promotes uniform melting and browning. Use your fingers to gently spread the grated cheese.
- Edge Awareness: Leave a small border (about 1-2 cm) of sauced dough around the perimeter of the pizza without cheese. This allows the crust to puff up and brown beautifully, creating that iconic New York 'cornicione' (rim). Some cheese will naturally melt and spread towards the edge, but don't intentionally load it right to the very edge.
- Don't Overload: More cheese doesn't always mean better pizza. Too much cheese can weigh down the pizza, make it greasy, and prevent the crust from cooking properly. For a 35cm pizza, about 200-250 grams of grated cheese (depending on your blend and desired cheesiness) is usually a good starting point. You can always add more next time if you feel it wasn't enough.
- Toppings Under or Over? If you're adding toppings, a common practice for New York style is to place them on top of the cheese. This allows the toppings to cook and crisp up nicely. For example, pepperoni placed on top will curl into little 'cups' and crisp up at the edges, releasing delicious oil onto the cheese below.
Avoiding Common Cheese Pitfalls
Even with the right cheese, there are a few common mistakes that can derail your New York pizza efforts. Being aware of these will help you achieve perfection every time.
Using the Wrong Mozzarella: As discussed, fresh mozzarella (buffalo or cow's milk packed in water) is lovely for Caprese salads but disastrous for New York pizza. Its high moisture content will make your pizza soggy. Always opt for low-moisture part-skim.
Over-Cheesing: It's tempting to load up on cheese, but too much will result in a heavy, greasy pizza that struggles to cook through. It can also prevent the crust from achieving its desired crispness. Less is often more when aiming for that classic balance. If you have frequently asked questions about ingredient ratios, our guide aims to clarify them.
Not Grating Your Own: Relying on pre-shredded cheese with anti-caking agents is a shortcut that compromises melt, texture, and flavour. The few extra minutes it takes to grate a block are well worth the effort for a truly authentic result.
Uneven Distribution: Piling cheese in the middle or leaving large bare spots will lead to an inconsistent bake. Some areas will be burnt, others undercooked, and the melt won't be uniform. Take the time to spread the cheese evenly.
Cold Cheese Directly on Hot Dough: While not as critical as other points, allowing your grated cheese to come to room temperature for about 15-30 minutes before applying it can promote a slightly more even and faster melt in the oven. Very cold cheese can sometimes 'shock' the dough, though this is a minor point compared to the others.
- Not Using a Hot Enough Oven/Pizza Stone: Even the best cheese won't melt perfectly if your oven isn't hot enough or if you're not using a preheated pizza stone or steel. High heat is essential for a quick, even bake and a beautifully melted, bubbly cheese layer. For the best results, ensure your oven and stone are preheated to their maximum temperature for at least an hour.
Mastering cheese selection and application is a cornerstone of making authentic New York style pizza. By understanding the properties of low-moisture part-skim mozzarella, choosing block cheese over pre-shredded, experimenting with complementary blends, and applying it correctly, you'll be well on your way to creating slices that rival your favourite pizzeria. For more insights and tips on crafting the perfect pizza, explore Brooklynpizza and our range of guides.