Wake Up Call

Science Says Mozzarella Is the Best Cheese for Pizza-- Everyone Else Says Duh

According to NPR, a report published in the Journal of Food Science last month might change the way you look at pizza forever. Well, maybe not. The article looked into different types of cheese and how they bake on a pizza, and it appears, to no one's surprise, mozzarella is the best for the task. However, there's more to this cheesy experiment than just a uni-cheese pizza.

See also: 10 Weirdest Pizzas in the U.S.

If the title "Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality" doesn't get you pumped to read this article and its findings, nothing likely will.

However, for cheese and pizza lovers, the study, which builds off of a mozz-specific study done by the University of Nebraska-Lincoln, is a fascinating look at how seven different cheeses performed in the heat of the oven.

Factoring in oiliness, elasticity, water content, and more, mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and Provolone were tested for blistering and caramelization. In the end, part-skim mozzarella's elasticity from the way that its stretched during production and the water content of the milk that's used make it ideal for bubbly, browned cheese.

For folks looking to add some new flavor to their 'za, the report found that combining cheeses can be the key to creating a personalized perfect gourmet pizza. For instance, a cheddar and mozzarella pizza will still bubble thanks to the mozz, but the added cheddar will make the flavor sharper and the cheese more browned and eventually more crispy.

For more information on the way this study was conducted, you can watch a video from one of the food researchers involved in the project, Byrony James. Then you can proceed to envy James' job for the rest of the day.

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Heather Hoch is a music, food, and arts writer based in Tucson. She enjoys soup, scotch, Electric Light Orchestra, and walking her dog, Frodo.
Contact: Heather Hoch