What kind of cheese should I buy for pizza? Why is the pizza not stringy?

There is a trend of making pizza with bursting juice on Weibo, but when it comes to pizza, the most classic is the cheese pizza that can be drawn into strings, especially the pizza commercials on TV that often draw long strings. So what kind of cheese is better for making pizza and is easier to draw into strings? Why is there no stringy pizza?

What kind of cheese to buy for pizza

It is recommended to choose mozzarella cheese. There are many brands of mozzarella cheese on the market now, some are in blocks and some are in strips. Some need to be frozen and some need to be refrigerated.

However, don't buy mozzarella cheese in strips, commonly known as shredded mozzarella.

Why? Although shredded mozzarella is easy to use and saves the trouble of shredding, it contains a lot of water to keep its shape. If it is frozen in the refrigerator for a long time, it will easily dehydrate.

After dehydration, the mozzarella crumbs are not easy to melt during baking, and even if they melt, they are not easy to pull into strings. It is so embarrassing that the crust is cooked but the cheese is not melted.

Is there a solution? Yes, soften the cheese at room temperature and spray water on it before baking. This will allow it to be drawn, but the effect and taste are not good.

The recommended brands of mozzarella cheese are Anchor and MG. Anchor is resistant to high temperatures and has a mellow and chewy taste; MG is resistant to medium and low temperatures and has a refreshing and soft taste. Grate these two types of cheese separately and mix them together for a very good effect, taking into account both appearance and taste.

In addition to choosing the right cheese, you also need to pay attention to sprinkling cheese. After spreading the base sauce on the crust, sprinkle a slightly thick layer of cheese, and then sprinkle another layer of cheese on the surface of the pizza.

Why is there no stringiness when making pizza?

If your pizza isn’t stringy, there’s a good chance you’re using the wrong cheese.

Not all cheeses can be drawn into strings by heat. If we simply classify cheese, there are hard cheese and soft cheese. Hard cheese is usually in large blocks, the kind that can be drawn into strings, such as cheddar cheese. Soft cheeses are cream cheese and cottage cheese.

So, always use hard cheese when making pizza!

The most common and tastiest variety on the market is the Italian mozzarella.

In addition, in terms of production technology, the cheese must be grated into shreds and evenly spread on the pizza surface to achieve better results. Just buy a grater. If you are in a larger city, there are some imported supermarkets where you can directly buy mozzarella cheese shreds.

How to make pizza with good drawing effect

First of all, there are three key factors that affect the drawing effect of pizza:

The first point: ingredients. There are many kinds of pizza, the most common ones are fruit pizza, bacon pizza, etc. In the process of making pizza, remember to put the pizza ingredients in and control the moisture, because the moisture of the pizza will also affect the drawing effect of the pizza.

Second point: Pizza is best eaten while it is hot, and try to eat it within 30 minutes after it is made. Try to eat it right away after it is made, and the drawing effect will be the best. If you want to eat it later, it needs to be kept warm, otherwise the pizza will get cold. When the pizza is cold, the cheese on it tastes like glue, and the taste is greatly reduced, so if it is a take-out pizza, remember to seal it and keep it warm.

The third point is also the most important, which is cheese. The commonly used cheeses are: Anchor and mozzarella. Each has its own characteristics, depending on what you need. Anchor is recommended for beginners, and MG is more cost-effective than Anchor.

Related News

Cheese is a necessary ingredient for making pizza with strings. After cheese is added, it will be heated and melted during the pizza making process. The melted cheese will gradually cool down as the pizza is taken out of the oven, which makes the cheese very sticky, which will make the pizza have a stringy effect. Dry cheese will not have a stringy effect, which mainly depends on the state of the cheese after heating and its own molecular structure (it contains a lot of casein).