The software quantified the colour uniformity of the cheeses, with high uniformity meaning that there were no browned spots. Each cheese was also put through its paces in a standard panel of cheese tests, assessing its stretchiness, moisture content, how much oil it releases as it melts, and at what temperature it melts.
What the researchers were measuring with their software was the result of a very specific chain of events related to those properties. As cheese heats up, the water trapped within it — between strands of protein and globules of fat — starts to boil. It evaporates into steam, which gathers together to make a growing bubble in the cheese.
If the cheese becomes elastic as it melts, the bubble will be able to stretch large. If the cheese is less stretchy, the bubble will stay small. Meanwhile, as the steam has been consolidating itself into a bubble, oil leaks out of the melting cheese to form a slick on top of the pizza. The top of a large bubble will break the surface of the oil and be exposed directly to the oven's heat, which will evaporate the rest of the water in the cheese and brown it. But if there is too much oil, even a large bubble won't break through the layer and it will remain a more pasty shade.
Mozzarella browns in just the right way because of the way it bubbles Getty Imges. All of these factors — elasticity, moisture, and oil content — need to be just right to get that particular pattern of blistering.
The researchers found that cheddar, colby, and edam were not elastic enough to form large bubbles. Emmental had only enough moisture to make flat bubbles that never broke the surface. Mozzarella, it turns out, is a rather unusual cheese.
It alone combined enough moisture, the right amount of stretchiness, and the right amount of oil to make the browning pattern we all associate with pizza. What does this mean for pizza lovers everywhere? We now have proof that mozzarella is the perfect cheese for pizza in terms of browning, blistering, and stretchability. But, if you want to get fancy with it, you can add a little cheddar, Colby, Emmental, Edam, or gruyere to add a gourmet twist to your usual pizza ingredients.
Additional charges may apply for Stuffed Crust or Deep Dish. Limited time offer. Delivery and tax are extra. All stores are independently owned and operated.
Prices and participation may vary. Prices subject to change without notice. Additional toppings, delivery and tax extra. Job descriptions are meant only as a general description. Actual job duties and responsibilities may vary. If you have online ordering issues, visit hungryhowies. The Traditional version, meanwhile, combines both parmesan and mozzarella with sliced tomatoes. Can you imagine eating pizza without any cheese on it, at all? That would be hard to even imagine.
Mozzarella is a key ingredient that helps make Bocce Club Pizza taste so, so good! November 9,
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