Adyghe cheese melts on pizza

Features of preparing pizza with a stringy cheese layer

In the homeland of pizza, Italy, it is baked in special wood-burning ovens that allow the temperature to be maintained in the range of 350-450 degrees Celsius. This technology allows you to prepare baked goods in 1.5-4 minutes. With this method of heat treatment, the cheese has time to melt, but not dry out, due to which it stretches appetizingly when cutting the dish.

In pizzerias and restaurants, convection ovens are more often used, but with the same baking principle: maximum temperature and minimum baking time.

Most home ovens experience uneven heating. If the oven is heated to maximum temperature and the pizza is placed in a metal pan, it will burn on the bottom and not bake on top. You might get cheese strings, but the dish will be inedible.

To avoid spoiling the pizza and drying out the cheese, baking stones are widely used at home. The stone is placed in the oven, the cabinet is heated to maximum and the pizza is baked directly on it, without a baking sheet or baking parchment. This simple device allows you to achieve uniform heating over the entire area; the porous clay absorbs excess moisture, so the pizza bakes equally well on top, bottom and in the middle. The cheese does not have time to harden.

• There are 2 classic ways to place cheese on a pizza: right after the sauce or on top of the toppings. With the first option, the cheese layer does not dry out even after prolonged baking. With the second, the filling turns out more juicy, since it is additionally protected from overdrying. It is recommended to combine both methods to obtain the desired viscous effect.
• You can reduce the baking time of a dish without a baking stone by using ready-made crusts and filling. Then the pizza will cook in no more than 3-5 minutes. But such a “trick” will affect the taste.

When to add cheese when making pizza

The creamy product is always placed on the filling before putting the dish in the oven.

In this case, you should adhere to some rules:

1. If you decide to use mozzarella, then the cheese is cut into thin slices of the same size and spread evenly on the surface of the pizza, avoiding the formation of large areas not covered with cheese.
2. When using Adyghe cheese, suluguni or feta, the best way is to finely chop the indicated ingredients and distribute evenly over the surface of the pizza.
3. In the case of hard or semi-hard varieties, you need to grate the required amount of the product and distribute it evenly over the surface of the pizza.
4. Parmesan should first be crushed and sprinkled evenly over the filling of the dish.

In some cases, it makes sense to place the cheese some time before the end of baking. Do this in cases where it is necessary to bake the dough well, or when a thick layer of filling is used. This dish can hardly be classified as a classic pizza, and the cheese is laid out later in order to avoid excessive drying and burning.

Popular varieties of “stretchy” cheese that are put on pizza

Most hard cheeses, if you follow the baking technology, will melt to the desired consistency. But it is also necessary to take into account the taste combinations of the components of the dish. Here are the most popular varieties used in different countries.

Classic options

Mozzarella is the hallmark of Italian pizza

Italy is the birthplace of mozzarella. The classic variety of this cheese is made from black buffalo milk with the addition of natural lactic acid cultures and rennet enzymes.

What cheeses are included in the four cheese pizza?

A distinctive feature of this dish is the minimum number of ingredients. Only the dough itself, tomato sauce and four types of cheese are used here. They are selected in such a way that their tastes not only combine, but also complement each other.

As a rule, the following types of creamy ingredients are used in this dish:

1. Emmental, cheddar or gouda. All these varieties have a soft, slightly sweetish creamy taste, melt well and go well with other ingredients.
2. Product with blue mold. It can be either Gorgonzola or Dorblu. This component has a tart taste and aroma, avoiding the blandness of the finished dish.
3. Parmesan and mozzarella. Both are classic pizza cheese varieties, one milder and more neutral, the other tart and flavorful. Their combination gives the finished dish a unique taste and aroma.

It doesn’t matter how exactly you place the creamy component on the dough. You can lay out the cheese in both layers and sectors. You can mix all 4 varieties and distribute evenly over the surface of the tomato sauce.

How to choose cheese for pizza

The most important rule is that cheese should not be bland or too salty. The best product is the one that stretches well and does not smudge. There are other important tips for choosing:

1. Along with Mozzarella, Italians use Gorgonzola.
2. Another popular product is Parmesan. It has a moderately pungent taste and a salty tint.
3. The Swiss prefer to add Emmental with a pleasant smell and bright taste. It is not compatible with all products.
4. In Russia, Mozzarella is replaced with Adyghe cheese. It melts well and gives the pizza a unique taste. Most often in our country they use Russian cheese. It is chosen for its availability, softness and golden brown crust.
5. If desired, you can combine two types of cheese, for example, Mozzarella is combined with Cheddar.
6. For vegetables, Dutch Gouda cheese would be ideal.

What cheese should I use for pizza to make it stretch?

As mentioned above, mozzarella cheese is a classic option; it is what creates thin stretchy threads when cutting the dish.

If the original product is difficult to buy, you can use Russian cheese. It has a neutral and mild taste, melts well, does not burn and creates long stretchy threads when eating the Italian delicacy.

Which cheese is best for pizza, each housewife decides for herself. There are classic solutions and preferred options, but nothing prevents you from experimenting with new varieties and varieties of creamy product and choosing it depending on your own preferences.

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Rating of the best cheeses for pizza

Best Mozzarella Cheese for Pizza

Mozzarella has an original taste and, when melted, gives an appetizing crust. In addition, this product is also useful.

“Favorit cheese” Mozzarella

The rating opens with soft cheese made from fresh dairy products. It is ideal for making pizza, sandwiches and other snacks. Mozzarella has a long shelf life and behaves well when reheated. The cheese melts evenly, stretching elastically and forming delicious strings.

Buyers choose the product for its excellent taste. They note that it does not change color after cooling. Available in a vacuum bag. Price for 340 g – 216 rubles.

Advantages

• ideal for pizza;
• uniform melting;
• stretches appetizingly;
• high quality;
• optimal price.

Flaws

Unagrande Mozzarella 45% 460g

Cooking pizza with this cheese will create a real Italian dish. Buyers appreciate it for its unique aroma with a nutty note. The package is enough for two large pizzas. The product is made from pasteurized milk with a hardener and starter using a unique technology.

Judging by the reviews, dense cheese is easy to cut. It is elastic and holds its shape well. Mozzarella is also used to make lasagna and salads. For 1 kg you will have to pay more than 1200 rubles.

Advantages

• natural composition;
• unique nutty aroma;
• good density.

Flaws

• high cost.

Granabella Mozzarella

The nomination is completed by soft cheese, which has the most appetizing strings when hot. They turn out very long. The advantages include dense texture, excellent melting and affordable price.

Buyers find the taste of the product too bland. In the molten state it simply does not exist. Therefore, housewives recommend mixing Mozzarella with a more original topping. It's a pity that finding cheese on sale is sometimes very difficult. Price for 100 g is about 160 rubles.

Advantages

• dense texture;
• melts well;
• reasonable price.

Flaws

• very bland;
• not always on sale.

Best Vegan Cheese for Pizza

Cheese for vegetarians is a protein mass made from coconut, nuts, and beans. The product is also suitable for use during fasting.

Vegan cheese for pizza Volko Molko (280 gr)

Volko Molko is a Moscow-based manufacturer of vegan products. The company was the first to begin producing cheeses for vegetarians in the Russian Federation, and has already fallen in love with many customers for its reasonable prices and decent quality of goods. The cheese has a pleasant aroma and excellent meltability. It is chosen for its delicate taste and elastic consistency. It complements pizza wonderfully.

The manufacturer guarantees that the composition does not contain any components of animal origin. Made from coconut oil and two types of starch. The product is produced in vacuum packaging of 280 g. It costs 299 rubles.

Advantages

• pleasant aroma;
• high quality product;
• delicate taste;
• elasticity.

Flaws

Vego Cheddar lean, 400 g

Next in the ranking is vegan Cheddar cheese, which melts perfectly and is excellent for pizza and hot sandwiches. It is made from pea protein and coconut oil. The product cuts perfectly and has a pleasant appearance. It does not crumble and has a uniform structure.

Thanks to this topping you can achieve a beautiful golden brown crust. True, not all customers appreciated the original taste of the dish. Cost – 345 rubles.

Advantages

• attractive appearance;
• homogeneous structure;
• beautiful golden brown crust;
• the price corresponds to the quality.

Flaws

• Not everyone liked it.

VEGO “Gouda” 400 g

The product does not contain preservatives, gluten or animal additives. There is no soy or GMO in it. The composition is based on coconut and sunflower oils, potato starch, and seaweed extract. Consumers note the pleasant color of the product, moderate salt content and not the best smell.

Gouda melts a little worse than other participants in the rating. Many vegetarians prefer this product as a topping for pizza. It is also used during fasting. For 400 g you have to pay 355 rubles.

Advantages

• no harmful ingredients;
• Nice colour;
• moderately salty.

Flaws

• peculiar smell;
• melts poorly.

The best budget cheeses for pizza

DOBRYANA Russian large hard 50%

The category opens with classic cheese made from high-quality cow's milk. It has a distinct taste with barely noticeable sourness.

Customers like the uniform consistency, which is easy to chop into slices. Russian cheese melts well in the oven and microwave, creating a flavorful crust on pizza. You can buy it in many large shopping centers. Price for 1 kg is about 540 rubles.

Advantages

• quality ingredients;
• availability;
• melts perfectly;
• good taste with sourness.

Flaws

Syrobogatov Dutch semi-solid 45%

The rating continues with Dutch cheese, which is used by many housewives to make pizza. It's all about its availability, acceptable quality and reasonable price. It is made from whole milk and sourdough. Contains annatto dye.

According to reviews, the cheese cuts perfectly and does not stick to the knife. It looks delicious and appetizing. The product has a soft and delicate consistency. The composition is not oversalted. The product gives pizza a sweetish taste and creamy aroma. 270 g cost about 160 rubles.

Advantages

• original taste;
• delicate consistency;
• appetizing look.

Flaws

• presence of dye.

Brynza "Kiprino"

The final position in the ranking belongs to Altai cheese under the Kiprino brand. Cheese cheese has a natural composition and a distinct taste. Under the influence of hot temperatures, the consistency melts and stretches well.

Judging by the reviews, the product is very salty. We recommend mixing it with Mozzarella in a 1 to 1 ratio. If you want to make the cheese bland, you can soak it in water for several hours. The disadvantage is the inconvenient packaging. Price for 1 kilogram is about 600 rubles.

Pizza with Adyghe cheese: recipe and photo

I think many of us love this Italian masterpiece, but not everyone gets the expected result. But this problem is easy to solve.

Of course, it’s faster to go to the supermarket and buy ready-made pizza, but homemade baked goods, prepared with love, are much tastier and healthier.

I suggest making thin crust pizza stuffed with ham and Adyghe cheese. The crispy thin crust will appeal to both adults and children.

Pizza is a delicious and satisfying meal for the whole day. You can take it with you to work, on the road, on a picnic, or as a hearty snack. It is good hot or cold, at least in my household. Although it does not survive to the cold state, it turns out to be extremely tasty. Eats instantly.

As a filling, you can use any suitable products that are in your refrigerator - fresh vegetables, mushrooms, sausage and various types of deli meats, etc. Delicious thin pizza dough can be prepared even using yeast. You do not believe me? Let's cook together, following the recipe with photos.

Required ingredients:

Dough:

• 100 g milk
• 20 g sunflower oil
• 1 tsp salt
• 1 tsp Sahara
• 1 tsp dry yeast
• 200 g wheat flour

Filling:

• 150 g ham
• 160 g Adyghe cheese
• 60 g hard cheese
• 2 chicken eggs
• 2 tbsp. tomato paste
• salt to taste
• ground black pepper to taste
• mayonnaise to taste

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Cooking method

Choose suitable deep dishes. Sift the wheat flour through a fine sieve. Add salt, sugar, dry yeast. Stir. Use a kitchen whisk for this purpose.

Pour in refined sunflower oil and warm milk, heated to 35-37 degrees. Start kneading the dough. First in the container you are using, then transfer to a dusty board. Knead into a soft, smooth dough. If there is not enough flour, add a little bit at a time until the dough mass does not stick to your hands. This step will take about 10 minutes.

Place the ball of dough in a bowl. Leave us 20-30 minutes in a warm place.

Knead one more time on a dusty board. Roll out into a thin layer. If you still want a fluffier pizza, then roll it out less thinly. Transfer to a convenient baking dish or metal sheet. Grease with tomato paste. You can use ketchup or tomato sauce.

Boil chicken eggs in salted water for about 10 minutes from the moment of boiling. Cut into small cubes. Grind the ham and Adyghe cheese to small pieces. Place on the tomato layer in a chaotic manner.

Season with mayonnaise mesh and sprinkle with grated hard cheese. Place in a hot oven at 180 degrees for 40-50 minutes.

Remove the pizza from the oven, let rest for 5-10 minutes, cut into portions and quickly serve with fresh vegetables. It’s very tasty to eat pizza as an independent dish, washed down with a glass of tomato juice. Pairs well with first courses. I hope you enjoy our recipe with photos of delicious baked goods!

Bon appetit!

Calorie content of foods possible in the dish

• Champignons - kcal/100g
• Pressed yeast – 109 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Coarse flour – 348 kcal/100g
• Curry – 352 kcal/100g
• Salt - kcal/100g
• Water - kcal/100g
• Olive oil – 913 kcal/100g
• Pickled cucumbers – kcal/100g
• Spicy tomato sauce – kcal/100g
• Adyghe cheese – 240 kcal/100g

Calorie content of foods: Champignons, Yeast, Flour, Curry, Salt, Water, Olive oil, Pickled cucumbers, Tomato sauce, Adyghe cheese

I propose to prepare Adyghe pizza according to the author’s recipe

The pizza turns out incredibly tasty, thanks to Sangria (for reference, this is a Spanish medium-alcohol drink based on red wine). Smoked meat together with cheese give a unique taste. The meat can be either pork or beef. I love pork more so I used that.

How to cook “Pizza with Adyghe cheese and smoked meat” step by step with photos at home

To prepare a delicious pizza with Adyghe cheese, we will need smoked pork meat, sangria, adjika, Adyghe cheese and a khmeli-suneli mixture.

Cut the meat into thin pieces into triangles.

We cut Adyghe cheese in the same way as meat.

Roll out the dough not too thin into a circle.

Lubricate it with adjika. Adjika doesn't have to be too spicy.

Add chopped pieces of Adyghe cheese.

Pour sangria over the cheese, but not too much.

Add pieces of smoked meat; sprinkle a little hop-suneli mixture to taste.

Bake our pizza at 180ºC for 15-20 minutes. Serve hot, cut into an even number of pieces.

Source: https://zhivivkusno.com/retsepty/picca-s-adygeyskim-syrom.html