Want to bake a perfect-looking pizza — with uniform, golden brown cheese — with a unique flavour kick? Leave it to scientists to detail pizza’s “cheese functionality” and how to get good browning.
In a study titled “Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality”, University of Auckland researchers used computerised image analysis to evaluate baked pizzas’ colour, uniformity and browning.
They tested various cheeses in addition to mozzarella and concluded that adding Gruyere and Provolone to the mozzarella could make your homemade pizza less burnt-looking, while adding Colby (or other less elastic cheeses) would make the colour more uniform.
Of course, you can just use mozzarella, which browns very nicely, because it has lots of moisture and is very elastic. But you may have more fun and bake a better looking pizza experimenting with cheese.