The Best Types of Cheese for a Pizza

When it comes to topping a pizza with cheese, it’s hard to go wrong because hardly any type of cheese will make your pizza taste bad. But there are a few things to remember for a top-notch cheese pizza. Let’s break down how different cheeses can bring out the best flavors.

Qualities to Look for in a Good Pizza Cheese

Melting Ability: It should melt smoothly to cover the pizza evenly without being too runny or dripping off the slice. The butterfat content of a cheese influences this characteristic, as cheeses with higher fat content are denser and melt well.

Stretchiness: Another crucial quality of pizza cheese is its ability to stretch. After all, what’s a cheese pizza without the fun of pulling a slice free from a stringy, cheesy mess? Once again, the butterfat content contributes to a cheese’s delightful stretchy texture.

Browning: An ideal pizza cheese should blister and turn into a mouthwatering shade of brown during baking, thanks to the Maillard reaction. A cheese’s moisture and fat content play a role in achieving this desirable color.

Mozzarella, a common type of semi-soft Italian cheese, ticks all three boxes, making it the most popular and widely used cheese for pizza all over the world. Particularly in terms of stretchiness, no other cheese quite matches its stringy perfection.

The Best Types of Cheese to Put on a Homemade Pizza

Though mozzarella is so perfect for a pizza, its mild flavor might leave you wanting a bit more from your pizza. This is why the following table has over a dozen ideas for different types of cheese you can experiment with.

If you’re up for it, blending your favorite cheese with mozzarella can create a delightful combination of stretchiness and flavor. One classic and widely used combination in many restaurants and pizzerias is a blend of mozzarella and provolone, offering the perfect stretch and a delicious taste.

Note that some cheeses are recommended to be added after baking. It is because their delicate texture makes them turn black if exposed to the oven’s heat.

Name	Flavor Profile	Melting & Texture	Solo or Blend	When to Add	Calories/oz.
Mozzarella	Mild, creamy, slightly tangy	Excellent melting with a gooey texture	Typically used on its own. Blends well with parmesan or romano for added depth	Before baking	~85 kcal
Provolone	Semi-sharp, nutty	Melts well, develops a gooey consistency	Can be used on its own. Blends well with mozzarella or cheddar for a balanced flavor	Before baking	~100 kcal
Cheddar	Sharp, tangy	Melts well, but can become oily if overcooked	Used in blends. Pairs well with mozzarella for a classic taste	Before baking	~115 kcal
Parmesan	Nutty, salty	Melts into crispy, golden-brown bits	Typically used in blends. Pairs well with mozzarella for a salty kick	Sprinkle on top after baking, before serving	~110 kcal
Pepper Jack	Spicy, creamy, slightly tangy	Excellent melting	Can be used on its own. Blends well with mozzarella or cheddar for a spicy kick	Before baking	~100 kcal
Romano	Sharp, salty	Similar to Parmesan, melts into crispy bits	Similar to Parmesan. Used in blends with milder cheeses like mozzarella	Sprinkle on top after baking, before serving	~110 kcal
Ricotta	Mild, creamy, slightly sweet	Softens and becomes creamy when heated	Often used in blends. Pairs well with mozzarella or fontina for a creamy texture	Before baking or dollop before serving	~50 kcal
Fontina	Mild, nutty, slightly sweet	Melts well, has a smooth and creamy texture	Can be used on its own. Pairs well with mozzarella or parmesan for a creamy texture	Before baking	~110 kcal
Gouda	Nutty, slightly sweet, and caramelized	Melts smoothly, becomes creamy	Used in blends. Pairs well with mozzarella or cheddar for a milder taste	Before baking	~110 kcal
Feta	Tangy, salty, crumbly	Softens but retains its crumbly texture	Best used in blends. Pairs well with mozzarella or ricotta for a contrasting texture	Sprinkle over baked pizza before serving	~75 kcal
Muenster	Mild, buttery, and slightly tangy	Melts well, develops a smooth and creamy texture	Can be used on its own. Pairs well with mozzarella or Provolone for added creaminess	Before baking	~100 kcal
Goat Cheese (Chèvre) Crumbles	Tangy, earthy, and slightly tart	Softens when heated and retains a distinct flavor	Best used in blends. Pairs well with mozzarella or feta for a creamy, tangy combination	Crumble over baked pizza before serving	~75 kcal
Gorgonzola	Bold, tangy, and slightly sweet	Melts into creamy pockets, adds a strong flavor	Best used in blends; pairs well with mozzarella or Provolone for a balanced flavor	Before baking or crumble over baked pizza before serving	~100 kcal

Additional Options

Here are a few more types that can be as good on a pizza as the cheeses mentioned in the above table. But, they may not be as easily available in the United States.

• Brick Cheese
• Aged Havarti
• Asiago
• Emmental
• Raclette

How Much Cheese Goes on a Pizza

Though it depends on the size of your pizza and the topping ingredients, putting 6-8 oz. cheese on a 12-inch pizza can be a good point to start. Of course, you can never put too much cheese on your pizza.

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