Is it possible to add Adyghe cheese to pizza? Cheese for pizza - which one is better to use? What cheese to use for pizza so that it stretches

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.

If there are several cheeses

Among all the pizza recipes, those that involve the use of several stand out. It would seem that there is nothing easier - grate a little of this, a little of that - and the dish is ready! However, there are some tricks here too. For example, you should never combine blue cheese and goat cheese. The conflict of tastes is so strong that it will simply be impossible to eat.

If you want to try it purely, stop first with proven combinations. And when you understand what the secret is, you will begin to compose your own “bouquets”.

An excellent combination would be brie (thin, almost transparent slices), something moldy, parmesan (grated finely) and mozzarella (grated coarsely or cut into strips).

A successful combination is the gun (and this is not a weapon, but the name (cut both into pieces) and mozzarella (as always, coarsely grated).

Brie also goes well with emmenthal and classic mozzarella. Again, thinly slice the first cheese, grate the last two. This combination is the most subtle in taste, so it goes very well with a fragrant, spicy filling.

Goat cheese lovers can combine it with Comté (both ingredients cut into pieces), grated Parmesan and mozzarella. The result is a very rich dish with a very unusual and mature taste.

As you understand, you need to be able to combine cheeses with each other, and also figure out in what form (grated coarsely or finely, chopped or crumbled) to put them on pizza. If you want, experiment! But no - pizza with ordinary Russian cheese is quite good. The recipe allows for a huge number of other fillers. So choose your option.

Pizza with Adyghe cheese

Ingredients

For the test:

300 g flour, 15 g yeast (dry), 2 teaspoons sugar, 2 teaspoons vegetable oil, 2 teaspoons salt, water.

For filling:

250 g Adyghe cheese, 200 g chicken breast, 100 g champignons, 100 g minced pork, 30 g olives, 30 g tomato paste, vegetable oil, butter, sugar, salt.

Cooking method

Dissolve yeast and sugar in a small amount of warm water. Add butter, stir in flour, knead the dough, place in a warm place.

Chop the mushrooms and fry until half cooked. Add minced meat, fry for 15 minutes. For the sauce, chop the tomatoes, fry in butter, add a little sugar, salt and tomato paste. Add a small amount of water, simmer for 20 minutes.

Divide the dough into two parts.
Roll out one part and place on a greased baking sheet. Spread the sauce and filling on it in an even layer, roll out the second part of the dough, place it on top of the filling, and pinch the edges of the dough. Cut the cheese into large pieces. Place on top. Place in an oven preheated to 170°C for 20 minutes. This text is an introductory fragment.
From the book Classic Main Courses author Korobach Larisa Rostislavovna

Potato pizza with cheese Ingredients: 500 g potatoes, 1 bunch of green onions, 325 g tomatoes, 450 g turkey schnitzels, salt, ground black and red pepper, 300 ml milk, 5 eggs, 125 g grated gouda cheese, grated nutmeg, 0.5 bunches of thyme, 2 sprigs of sage. Preparation:

From the book 1000 best pizza recipes author Semenova Natalya

PIZZA WITH CHEESE Ingredients For the dough: wheat flour - 2 cups, butter - 200 g, sour cream - 1 cup, 1 egg yolk. For filling: smoked chicken fillet - 200 g, onions - 2 pcs., fresh tomatoes - 4 pcs. , grated cheese - 300 g, parsley, pepper,

From the book Miracle recipes from lavash and ready-made dough author Sergey Pavlovich Kashin

Fried envelopes with Adyghe cheese, tomatoes, Korean carrots, mayonnaise, garlic and herbs “New style cabbage rolls” Ingredients 1 sheet of lavash, 100 g of Adyghe cheese, 1 tomato, 100 g Korean carrots, garlic, mayonnaise, herbs (any ), vegetable oil. Way

From the book Dishes from Lavash and Ready Dough author Treer Gera Marksovna

Snack roll with Adyghe cheese, sweet pepper, basil, dill and garlic “Zdorovyak” Ingredients 1 sheet of lavash, 600–700 g of Adyghe cheese, 1 sweet pepper, 2–3 cloves of garlic, 2–3 sprigs of basil, 2–3 sprigs of dill, mayonnaise. Method of preparation: Adyghe cheese

From the book Stew and Casseroles author Treer Gera Marksovna

Fried envelopes with Adyghe cheese, tomatoes, Korean carrots, mayonnaise, garlic and herbs “New style cabbage rolls” 1 sheet of lavash 100 g of Adyghe cheese 1 tomato 100 g Korean carrots garlic, mayonnaise, any herbs and vegetable oil - according to tasteLeaf

From the book Vegetarian Cuisine by Elga Borovskaya

Snack roll with Adyghe cheese, sweet pepper, basil, dill and garlic “Zdorovyak” 1 sheet of lavash 600–700 g Adyghe cheese 1 pc. sweet pepper 2-3 cloves of garlic 2-3 sprigs of basil 2-3 sprigs of dill mayonnaise - to taste Mash the Adyghe cheese

From the book The Best Recipes. Pizza with meat author Sergey Pavlovich Kashin

Stew with Adyghe cheese, onion, garlic, eggs, herbs and red pepper “National Koyazh” ?500 g of Adyghe cheese? 2 onions? 3 cloves of garlic? 2 eggs? any greens, vegetable oil, ground red and black pepper, salt - to taste Finely chop the garlic, chop the onion and

From the book Mushroom Recipes. Cooking like professionals! author Krivtsova Anastasia VladimirovnaFrom the book Dishes from the oven author Nesterova Daria Vladimirovna

Spinach pancakes with Adyghe cheese and tomatoes Ingredients: 500 g spinach, 1 cup flour, 4 eggs, 1.5 cups milk, 2 tbsp. l. vegetable oil, 1 onion, 3 cloves of garlic, 2 tomatoes, 400 g of Adyghe cheese, 1 glass of cream, grated cheese, pepper, salt - according

From the book Cooking with Cheese by Ivlev Konstantin

Pizza with pate and cheese Ingredients For the dough: 250 g flour, 50 g melted margarine, 6 g yeast (dry), 5 tablespoons milk, ? tablespoons of sugar, ? teaspoon salt, 6 tablespoons water. For filling: 150 g liver pate, 100 g cheese (any kind)

From the book Ossetian pies. 1000 and 1 recipe author Kashin Sergey Pavlovich

Pizza with champignons and cheese? ready-made pizza base? 200 g of fresh champignons? 100 g cheese? 2 carrots? 1 onion? 2 tbsp. l. vegetable oil? 1 tbsp. l. mayonnaise Peel and wash the vegetables. Grate the carrots on a coarse grater, finely chop the onion and fry together on

From the author's book

Pizza with champignons and cheese Ingredients 400 g flour, 20 g yeast, 200 g champignons, 100 g cheese, 1 onion, 1 tablespoon mayonnaise, 4 tablespoons vegetable oil, 10 g butter, pepper, salt. Method of preparation: Dissolve the yeast in 200 ml warm water and leave for 15

From the author's book

Pizza with ham and cheese Ingredients: 200 g wheat flour, 100 ml milk, 15 g yeast, 2 tablespoons vegetable oil, 200 g ham, 2 bell peppers, 200 g cheese, 1 egg, 1 tomato, 1 bunch of green onions, 20 g butter, salt. Method of preparation Yeast

From the author's book

Warm salad with fried Adyghe cheese Zucchini – 600 g Tomatoes – 350 g Vegetable oil – 50 ml Thyme – 15 g Garlic – 4 cloves Parsley – 10 g Basil – 10 g Chili pepper – 1 pc. Cilantro – 10 g Adyghe cheese – 250 g Flour – 50 g Olive oil – 15 ml ukkola – 50 g Salt, pepper For

From the author's book

Pumpkin baked with ginger and Adyghe cheese Pumpkin – 800 g Ginger – 15 g Adyghe cheese – 200 g Butter – 120 g Liquid honey – 80 g Cilantro – 15 g 20 min 105 kcal Peel the pumpkin and cut into slices. Finely chop the peeled ginger, chop the Adyghe cheese

From the author's book

Ossetian pie made from yeast dough on kefir with Adyghe cheese, sour cream, green onions, dill, parsley and celery “Habizdzhyn” Ingredients For the dough: 2 cups flour, 1 cup kefir, 7 g fresh dry yeast, 100 g butter, 1/2 teaspoon spoons of salt.For

Pizza is perhaps the most popular Italian dish. It is easy to prepare at home, and the variety of fillings is amazing. Meanwhile, to get a truly tasty dish, it is important to choose the right cheese for pizza. An incorrectly selected ingredient can ruin a dish or make it look unattractive.

There are some rules for choosing a creamy product that should be followed in order to get a truly tasty food.

The best choice for a dish with any filling is hard and semi-hard varieties, mostly with a neutral taste that will not clog or conflict with other ingredients.

If you want Italian food right now, but you don’t have the varieties described above at home, there is a way out. Regular cheese can be perfectly replaced with feta cheese, feta, Adyghe or suluguni. As a last resort, dryish cottage cheese is suitable, which is pre-flavored with a small amount of seasonings to give it more expressiveness. It melts perfectly in the oven and creates an appetizing crust on the surface of the pizza.

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.

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.

Cheese subtleties

Depending on what pizza cheese you choose, take into account its characteristics when preparing it. So, blue with mold must be stored in the freezer - it is impossible to grate it if it is not refrigerated. Trying to rub the brie is completely pointless, so you just need to crumble it. If the choice is made in favor of Parmesan, use the smallest grater you can find in the house.

And whatever cheese you like, buy a small piece of mozzarella along with it. If you finish the pizza with it, coarsely grated, the taste will be richer: all the shades of any other selected cheese will be revealed, and the crust will be soft and dense.

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.

Expert opinion: top ten

We've already talked about mozzarella. Gourmets place parmesan in second place: its nutty flavor is piquant in the dish, and besides, the consumption is low. It's perfect for Italian pasta. On the question of which cheese is best for pizza, opinions naturally differ, but if you like exotic things, the third and fourth points are yours: they are also very good for this dish. Among them, the already mentioned brie is especially harmonious with blue mold. In fifth place is camembert, especially when paired with brie. Feta comes in sixth. When using it, it is worth considering that it is already salted, so seasonings must be used carefully. The seventh point is for the amateur and for the experimenter: cheddar is a hard cheese, and it is also quite sharp. The same applies to the eighth position on the top list - ricotta. First of all, this one doesn't melt so well. We would rather say that it is more appropriate for climbing. But the taste is neutral, which allows you to “play” with filling options. In penultimate place is goat cheese, and mascarpone completes the list.

All these types of cheese are widely known and are available for tasting in good stores. So if you are not sure, you can try it and decide if this product is right for you.

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.

Filling for Margarita, option three

Pizza Margherita

Ingredients:

· Tomatoes – 4 pieces (peel and chop);

· Black olives, cut into pieces – 25 – 30 grams;

· Tomato sauce;

· Chicory leaves – 4 pieces;

· Avocado – 1 fruit (cut into slices);

· Ham – 60 grams (cut into thin small slices);

· Cheese – 60 – 70 grams (thin slices);

· Olive oil;

· Salt and ground black pepper - to taste.

Preparation

Mix tomato sauce with chopped tomatoes and apply to the prepared dough. Some of the tomatoes can be arranged by cutting them into circles. Sprinkle with chopped chicory leaves, top with avocado slices, then slices of ham and cheese. Drizzle the pizza with olive oil and sprinkle with salt and pepper. Bake at 200 degrees for 20 minutes.

*****

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.

Dishes made from Adyghe cheese

Adygea cheese got its name from the region that first produced it - the Republic of Adygea. Adyghe cheese is usually made from whole milk - sheep, goat or cow. This cheese even has an origin story, telling about a young girl who saved a herd of animals in a terrible storm and received the secret of making cheese from the Nart god Amish.

In cooking, Adyghe cheese has become widespread; it can be served simply on sandwiches with butter, it is excellent as a filling for pies and pies, and goes well with fruits and vegetables in salads, etc. In this topic, our chefs share recipes for delicious dishes made from Adyghe cheese.