Best Cheeses for Pizza? Science Finally Has the Answer

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Everyone knows what a gooey, delicious pizza looks like. But how do you create the most beautiful pie possible? That is what a new study titled "Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality" wanted to find out. The idea was to analyze the composition of different cheeses and decide which ones melted in the most visually pleasing way possible — nice and even, without getting too brown or blistering. The researchers, led by Bryony James, director of the Research Centre for Surface and Materials Science at the University of Auckland in New Zealand, used a machine equipped with a high-resolution camera and image analysis software to quantify how each cheese browned and blistered when cooked, and how each cheese's unique qualities affected color uniformity. The results: cheddar, Colby and Edam were best if blistering is a concern, while Gruyere, provolone and Emmental melted without burning and turning brown, making them all good choices to go with the easily blistering — but extremely popular — mozzarella.


— Keith Wagstaff