A specific type of cheese, crucial for optimal pizza construction, undergoes a manufacturing process that reduces its water content compared to fresh varieties. This alteration in composition affects its melting characteristics and overall performance when subjected to the high heat of pizza ovens. A typical example features a firm texture and a muted white color, readily shreddable for even distribution on pizza dough.
The reduced water content contributes significantly to preventing a soggy crust. Excessive moisture, released during baking, can compromise the structural integrity of the pizza base, leading to an undesirable texture. Furthermore, this cheese’s melting properties ensure a uniform, cohesive layer of melted cheese with minimal blistering or excessive browning, enhancing both the visual appeal and taste profile. The development of this cheese addresses a long-standing need for a pizza topping that delivers consistent results.
