A group of scientists at New Zealand’s University of Auckland dedicated recent research to finding the perfect pizza cheese. “Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,” was published in the Journal of Food Science this summer.
Let’s break that technical jargon down. The group studied the properties of seven cheeses (mozzarella, cheddar, Colby, edam, emmental, gruyere and provolone) and tested each cheese’s ability to brown and blister.
Research showed that mozzarella functioned best because it is very elastic, has a high moisture content and a optimal oil consistency. Cheddar, Colby and edam had very little elasticity and produced no blistering or browning. Since each resulted in less browning, Gruyere and provolone are good complements when blended with mozzarella to produce a less burnt appearance.
For more, read the study in Quartz.
August 15, 2017 | Videos
Jay Jerrier, owner of Cane Rosso in Dallas, Texas, answers the question: how do you train your pizza makers? Cane Rosso has been named Pizza Today’s 2017 Independent Pizzeria of the Year. “How do You Train Your Pizza Makers?” is the second of a three-part series featuring Cane Rosso. Read More ›
August 11, 2017 | Press Releases
Donate school supplies, receive a free slice of pizza at Greenville Avenue Pizza Company What: On Thursday, August 17th, Greenville Avenue Pizza Company is hosting its 5th annual “Slices for Supplies” event, a charitable initiative to benefit a local DISD elementary school. Pizza eaters everywhere are invited to join in by swinging by GAPCo anytime… Read More ›
National Pizza Franchise Brings on New Franchisee to Further Develop Southwestern Presence MADISON HEIGHTS, Mich. (August 11, 2017) – Hungry Howie’s Pizza, originator of the Flavored Crust® pizza, has inked a 20-store multi-unit agreement in Arizona with plans to open the new locations within the next five years. In addition, franchisee Fawzi Simon has also… Read More ›