Good cheese is more than a topping – it links dough, sauce and other toppings and provides the characteristic mouthfeel. Here you will find a compact guide to Italian cheeses for your pizza, their qualities and practical baking tips.
The most important Italian cheeses
Mozzarella di Bufala
Made from buffalo milk, with a delicate, moist texture and a creamy melt. Ideal for classic Margherita and minimalist pizzas.
- Preparation: Drain the balls well (if necessary, halve or split), then cut into slices or strips.
- Use: Distribute evenly; with strong top heat, slice slightly thicker so the cheese does not dry out.
Parmigiano Reggiano
A spicy hard cheese with deep aromatic notes.
- Preparation: Grate fresh – this releases the flavour best.
- Use: Often sprinkled over after baking to preserve aroma and fine texture; small amounts are sufficient.
Pecorino Romano
A robust sheep's cheese with a salty note.
- Preparation: Finely grate or shave.
- Use: Use sparingly; pairs well with tomato sauce, salami or hearty vegetables.
Provolone
A mild to piquant, well-melting semi-hard cheese.
- Preparation: Cut into thin slices or coarsely grate.
- Use: As a mild base or blended with Mozzarella for an even, creamy layer.
Fontina
A semi-firm cheese with a fine, slightly nutty aroma and a soft melt.
- Preparation: Slice; do not top too thickly.
- Use: Harmonises well with mushrooms, ham or mild vegetables.
Gorgonzola
A creamy blue cheese with pronounced piquancy.
- Preparation: Break into small pieces or crumble coarsely.
- Use: Place in spots and use sparingly; pairs well with walnuts, onions or bacon.
Baking in the pizza oven
Managing moisture
- Drain mozzarella (especially very fresh) in good time; blot up excess whey with kitchen paper.
- With very juicy toppings, don't layer cheese too densely so steam can escape.
Timing: before baking or after?
- Before baking: melting cheeses such as Mozzarella, Provolone and Fontina.
- After baking: hard cheeses such as Parmigiano Reggiano and Pecorino Romano, freshly grated over the top.
- Spotwise during baking: Gorgonzola in small pieces so it doesn't run and retains its flavour.
Heat and oven type
- Strong top heat gives a quick, even melt and helps prevent excessive moisture loss.
- At moderate heat, top slightly more thinly and, if needed, finish briefly at the end under higher heat until the desired browning is reached.
Combinations and quantities
- Balanced base: Mozzarella plus some Provolone for a creamy melt.
- Flavour boost: finish after baking with a little Parmigiano or Pecorino.
- Add character: dot with Gorgonzola for depth; balance it with milder ingredients.
Purchasing, storage and preparation
- Buy as fresh as possible and keep refrigerated until use.
- Grate hard cheeses shortly before baking; freshly grated cheese clumps less and distributes better.
- For preparation, clean cutting boards, a fine sieve for draining and a good grater are helpful. Appropriate accessories such as pizza peels and oven brushes make the baking process easier overall.
Conclusion
With a suitable combination of Mozzarella, a well-melting partner like Provolone or Fontina, and a little targeted hard or blue cheese, you'll achieve a balance of flavour, melt and structure. This will help your pizza come out well balanced in your home pizza oven.