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.
April 27, 2017 | Pizza Headlines
Washington, D.C. – April 27, 2017 – The American Pizza Community (APC) salutes National Small Business Week with stories of pizza store owners who started out small and how the industry supports and provides opportunities for ownership. Fifty-two percent of the nearly 74,000 pizza stores nationwide are independently-owned and operated, according to Pizza Monthly Quarterly’s… Read More ›
April 26, 2017 | Pizza Headlines
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April 10, 2017 | Pizza Headlines
Firenza Pizza & Persona Wood Fired Pizzeria – two restaurants known for their high quality and exceptional pizza product – are joining forces to become one! It’s the best of both worlds as the two merge together under the Firenza Pizza name in Spring of 2017. Sarasota, Florida, April 4, 2017 (Newswire.com) – At Firenza,… Read More ›