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.
June 26, 2017 | Pizza Headlines
Pizza company created food donation program 25 years ago in partnership with Food Donation Connection to feed those in need PR Newswire PLANO, Texas, June 26, 2017 /PRNewswire/ — Pizza Hut and community-based hunger relief organizations are celebrating a major milestone today: surpassing 100 million pounds of food donated by Pizza Hut to feed those… Read More ›
June 12, 2017 | Pizza Headlines
Representatives from Guinness World Records were on hand to certify USA’s longest pizza record attempt at Auto Club Speedway in Fontana, California on June 10th, 2017. The finished pizza stretched 6,333 feet. That is nearly 1.2 miles long. The previous record of 6,082 feet was made in Naples, Italy in 2016. A team of pizza… Read More ›
June 8, 2017 | Pizza Headlines
Attend the premier event for pizzeria operators and Italian restaurateurs who are looking to source ingredients, equipment and supplies. Registration is now open for Pizza & Pasta Northeast, the largest pizza and pasta conference and tradeshow on the East Coast. The first-ever Pizza & Pasta Northeast will feature more than 200 booths of products and… Read More ›