The Best Cheeses for Homemade Pizza

When preparing for homemade pizza, it’s easy to hit the grocery store with mozzarella on your list. But what kind of mozzarella is best? Fresh, shredded, string? And is that really the best cheese for the pizza you’re craving? I sit here typing away when I should be nursing the burnt roof of my mouth because great pizza discoveries have been made in my kitchen today—my cheese-scorched mouth can wait. 

Similar to why there are good and bad cheese options for the best grilled cheese sandwich, pizza requires one with good melting properties (a fatty cheese), with a good balance of water, and not an overload of protein (which can resist melting). There are some surprises here, including cheeses you’d normally find at the sandwich counter and cheeses you’ve probably seen on pizza before. Here are the best cheeses to try on your next pizza, and unexpected ones to avoid.

Muenster cheese (and fatty cheeses)

For the longest time, I thought shredded cheese was the only cheese for my homemade slice, but I auditioned sandwich slices of Muenster cheese and was blown away. Muenster is a semi-soft cheese that doesn’t break into oily pockets after cooking. I tore up a slice of muenster and scattered the irregular flats around my sauced pie. After 15 minutes or so in the oven, I removed a pizza that could stand up to even the most bougie Brooklyn pizzeria. 

Fatty sandwich slices of cheese—the same ones you use for grilled cheese—make great melting cheeses for high oven temperatures. They don’t become greasy after they melt, and they reward you with a lovely gooey cheese pull after slicing. Since they really melt out far and wide, don’t load up the pie too much. You can leave some space between each island and still have a nice balance of cheese to sauce. 

Other fatty cheeses like muenster: havarti, gouda, taleggio, and fontina.

Some mozzarella 

Mozzarella is the pizza cheese. There’s no question that the flavor and stretchy consistency make for both the perfect centerpiece and a great canvas for toppings. However, there are a couple mozzarellas out there, and not all of them can stand up to the heat. 

The fresh mozzarella starts to squeeze out water which is puddling in the middle of the pie.
Credit: Allie Chanthorn Reinmann

Fresh mozzarella and the like. Fresh mozzarella, burrata, and buffalo mozzarella are these gorgeous, moist orbs of creamy white cheese. They’re usually wrapped with some moisture in the packaging or submerged and floating in liquid. While you might think these cheeses would be insanely creamy and wonderful on pizza, stay your eager cheese hand. 

When fresh mozzarella cooks, especially at high temperatures like 350°F to 450°F, the protein network in the cheese begins to denature and tighten up, squeezing out the moisture that used to live in the network. Fresh mozzarella has a lot of moisture to give and it’ll end up on the surface of your pizza as a watery puddle. Besides the sadness of a floppy, wet pizza crust, you also have globs of rubbery cheese that pull off in one bite. 

There is a way to avoid this unfortunate result: During my tests, after about five minutes, the fresh mozzarella was lovely and melted. But after 10 minutes in my 450°F oven, the water started to puddle up as the cheese began to take on some color. Pizza takes at least 15 minutes to cook in a screaming hot oven. If you must use fresh mozzarella, my advice is to add it to the pizza during the last five minutes of the cooking time. 

Low-moisture mozzarella. Fresh mozzarella, burrata, and buffalo mozzarella are expensive and decadent. I’d hate for you to ruin them by cooking them for too long on your pizza. Instead, rely on trusty low-moisture mozzarella. This cheese is produced with way less moisture captured and you won’t risk it ending up on your pizza. You can buy it shredded, in slices, or in big bricks. You can enjoy all the flavor and meltability of fresh mozzarella in a more pizza-friendly.  

Parmesan (and hard cheeses)

Credit: Allie Chanthorn Reinmann

Parmesan and other aged, hard cheeses exhibit strong, bold flavors that are lovely on pizza. However, when cheeses age, they lose moisture, and that’s when they can become broken and greasy on a pizza. Cheeses melt best when they have a balance of fat, water, and protein, so when you have a hard cheese under a high temperature, it doesn’t do much except squeeze out fats and become even harder. 

I added shredded parmesan to cover one of my pizzas, and when I took the pie out of the oven, the cheese stayed put in its shredded form, not really melting out but instead becoming rather translucent. It almost looked like I barely added cheese at all. That said, the flavor was bangin’. Parmesan has a presence; it’s not a mild cheese like mozzarella. I would recommend shredded parmesan if you prefer flavor over cheese pull. It’s important to note that parmesan actually might be better on the bottom of your pizza. It makes a crispy, cheesy frico crust if you make a cast iron skillet pizza. Check out the recipe here.

Flavor-packed hard cheeses like parmesan: Asiago, manchego, aged swiss, aged cheddars. 

The winner is a mixture

It may not come as a surprise, but the best homemade pizza cheese will always be a mixture of cheeses. Each cheese has its strong suit, so don’t deprive yourself. Low-moisture mozzarella is stretchy but mild, so add some shredded asiago for a sharp touch of flavor. Love a good melty cheese pie? Skip the asiago and opt for something like fontina to mix in with your mozzarella. My favorite mixture so far has been mozzarella with pepper jack and a bit of muenster. The opportunities are only limited by your grocery store’s cheese section, so grab some sandwich slices and get experimenting. Once you’ve selected your cheese combo, you’re ready for more of my tips for making the best homemade pizza every time; to start with, you should ferment your dough.

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