Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they use some special cheese? I would like to experiment with cheese. I normally sprinkle oregano on cheese but I think there could be more to it.

share|improve this question
    
Do you want to add a little detail on what aspects the mozzarella you're buying is missing when compared to Pizza Hut or Dominos? –  mfg Apr 14 '11 at 19:27
1  
I question the source of your mozzarella. Can good mozzarella be purchased in India? It can't in 99% of Canada, so I doubt it. –  Doug Apr 16 '11 at 6:06
    
@Doug, you may be correct. I use Amul Cheese, its a well known brand in India. –  Kumar Apr 16 '11 at 15:17
    
You want to get a good buffalo mozzarella. Though personally, I think to get a good pizza cheese flavour and texture going on, you need to combine the mozzarella with a hard cheese like a strong cheddar or montrey jack. –  Orbling Apr 17 '11 at 1:46
7  
@Doug: do you really think Domino's uses "good mozarella"? I doubt really good mozarella exists in the quantities they require :) Most likely they use a mix of a bit of mass produced mozarella with mostly gouda or cheddar, which are cheaper and produced in far higher bulk. –  jwenting Apr 18 '11 at 9:37

7 Answers 7

up vote 16 down vote accepted

Pizza hut uses skim milk mozzarella on it's pizza, at least in the USA. Not sure what they use in other countries, but I would imagine it is still the same. Skim milk mozzarella is extremely stretchy, but loses a little on the flavor end. More expensive pizzerias normally spring for the full fat mozzarella cheese.

Dominos uses a mix of cheese, made up of mozzarella, Pecarino, Parmesan, and asiago cheeses. I think in their most recent reboot they switched to part skim mozzarella but I am not one hundred percent on that.

share|improve this answer
    
"Skim milk mozzarella" sounds very technical, I will try to find pecarino and aisago chees, parmesan is readily availble :) thanks –  Kumar Apr 15 '11 at 13:47
    
Most grated mozzarella you can buy in stores (in the US, at least) is skim milk mozzarella. –  tim Apr 15 '11 at 14:01
1  
grated mozerella???? doesnt mozerella come in blobs soaked in water? –  Midhat Mar 28 '12 at 22:20
8  
Good mozzarella, yes. Cheap mozzarella, no. –  Adele C Jun 13 '12 at 4:48
2  
@Midhat: you are right. The main problem is that should NOT even be called mozzarella. It is rather some generic pasta filata (spun paste) cheese, while mozzarella is a fresh, soft cheese. PS: it is called "Pec o rino" (meaning sheep cheese) –  nico Jul 1 '12 at 22:16

One thing that's important to note when discussing American-style pizza cheese is that it's important that it be a very dry mozzarella.

There are two very different cheeses named "mozzarella": in Europe, the predominant variety is what, under US law, is called "fresh mozzarella", which comes in a ball, either shrink-wrapped or packed in water. In the US, it's allowed to be between 52% and 60% water. That type of mozzarella is not appropriate for use in making American style pizza, as its moisture is much too high. The result of making American-style pizza from grated fresh mozzarella can be a soggy mess, as the water leaks out of the cheese as it melts.

Note that very good pizza can be made from this type of cheese, it's just not appropriate for trying to make American-style pizza.

In the US, most mozzarella is "low-moisture" (45-52% water): dried, aged, and sold in blocks instead of balls, with a much longer shelf-life than "fresh" mozzarella.

I can't seem to a good reference again (all I find now are cheese snobs thumbing their nose at low-moisture mozzarella, or gourmands insisting that only full-fat cheese is acceptable), but I remember some years ago finding a site put up by a restauranteer discussing pizza cheese, that helped me solve the pizza woes I was having at the time.

The site noted that cheeses on the high end of "low-moisture" would result in exactly what I was getting to come out of the oven from my 50% moisture brand: an unappetizing translucent gray cheese, with a slight bitter flavor.

As I remember, they recommended a moisture level below 48%. I went and found a harder block of mozzarella than the brand I'd been using, and my pizza started coming out much better.

share|improve this answer

Domino's (in the UK) claims to use 100% mozzarella. It's full fat, since they do offer a reduced fat cheese option (Which I've never ordered, since I'm pretty sure that reducing the fat will compromise the taste)

Source: Domino's UK site, personal experience

share|improve this answer

The cheese that Domino's uses is a mixture of mozzarella, monterey Jack and white cheddar in equal proportions. I used to work there way back in the day when we were required to be trained on all of the aspects of making the pizzas even right down to what went into the ingredients.

share|improve this answer
2  
They have changed their mixture with the pizza reboot that they did in 2009-2010. That is the old mixture that they rocked before. –  sarge_smith Apr 16 '11 at 5:05

All of the chains use a "pizza cheese", it is made by Leprino Foods. It is not "real" mozzarella and is loaded with modified food starch.

When you talk about full fat I think you are refering to whole milk. It is a preference, there is no right or wrong when it comes to choosing a cheese. The new cheese domino's uses has a Provolone flavoring in it. The best pizza shops in the USA use a cheese made by Grande Cheese Co.

share|improve this answer

I know for a fact that Dominos uses a blend of mozzerella cheese mixed with modified starch, flavors, and preservatives. That's not real cheese. Says so on their website. "Cheese made with %100 real Mozzerella," until you actually check the ingredients list on the "Nutrition" tab.

share|improve this answer

Go ahead and use a full fat cheese if you want. It won't taste anything like the big pizza chains. They all use a low cost "pizza cheese" that retains its chewiness after heating. Using a better quality cheese will not give you the desired results because it will release all the oils and become too greasy.

share|improve this answer
    
I always use whole milk mozzarella on pizza and have never had a problem with it being greasy. It simply tastes better than skim milk mozzarella. –  Carey Gregory Nov 17 at 20:29

protected by Community Oct 5 '13 at 5:03

Thank you for your interest in this question. Because it has attracted low-quality answers, posting an answer now requires 10 reputation on this site.

Would you like to answer one of these unanswered questions instead?

Not the answer you're looking for? Browse other questions tagged or ask your own question.