Scientific Study Reveals How To Make Perfectly Browned Pizza Cheese


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.

Here is the recipe for perfectly browned pizza cheese as established by science [Quartz]


  • I’m so glad our scientists are spending their time studying how to perfectly brown the cheese on top of pizzas.

    • Sarcasm? God forbid scientists ever have fun!

      Also it was it in partner ship with the largest Dairy exporter in the world, from the Institute of Food Technologists.

      News flash: They are going to research food.

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