If you think we are going to say another cheese instead of mozzarella, you are absolutely wrong! We start saying that the best cheese for pizza is mozzarella. Of course! Who can doubt this? No one would, but if anyone dares, have found a serious scientific study that refutes the mozzarella is definitely the perfect cheese for pizza.
What about the cheese while baking? That's the premise taking as starting point scientists from the University of Auckland in New Zealand. These curious people wanted to step beyond testing the food to people who then give their opinions and set out to quantify the gold of different cheeses.
To investigate how cheese works during his baking process used a camera e high resolution and a computer program. For the experiment they used mozzarella, colby, Edam, Cheddar, Emmentaler, Gruyere and provolone on a pizza crust dough.
Specifically it quantified the color of the cheese, which translated would be something like "more uniformity, less brown spots." What does this mean? Brown spots is the level of golden cheese, which is achieved when it generate a bubble by the heat of the oven. Depending on the bubble, we obtain the characteristic brown color of golden cheese.
Thus, each cheese was also analyzed in tests that determined elasticity, moisture, how much oil gave off to melt and at what temperature did.
Scientists found that cheddar, colby and edam were not sufficiently elastic to form large bubbles. Gruyere and provolone cheeses forming large bubbles, but instead had too much oil.
Emmental contained enough moisture to make small bubbles than ever broke the oil layer of the surface of the dought.
But the mozzarella, it seems, is a particular cheese. It combines enough moisture, proper elasticity and sufficient oil to form the color we associate with good pizza. So, mozzarella is the winner!
Actually gastronomy is a science that is learned through trial and error, do you dare to try out? Or do you prefer to use mozzarella as usual?