Mozzarella and cheddar are the perfect pizza toppers, according to science By Jenn Harris Columnist Aug. 25, 2014 1:55 PM PT ...

Yet a cheddar pizza will bake to an even, golden brown.In contrast, Gruyere bubbles really well but barely browns. It's a lot more oily than mozzarella, and the fat keeps the moisture in the ...

Mozzarella, they found, was stretchier than other cheese, which allowed bigger bubbles to form when water evaporated from the pizza. And since mozzarella isn’t as oily or as filled with moisture ...

Mozzarella Cheese: Used in both the crust and on top—because you can never have too much cheese. Cheddar Cheese: Adds a sharp, rich flavor to the crust.

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Is mozzarella or cheddar cheese healthier? The No. 1 pick, according to dietitians A. Pawlowski Updated November 4, 2024 at 7:55 PM 1 / 2 ...

I’m constantly on the lookout for great frozen pizzas (and, let’s be real, snacks in general). My interest piqued when I saw ...

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The cheese bubbles and browns because of its inherent elasticity due to stretching. In contrast, cheddar isn't as ideal because it isn't very elastic, thus it doesn't bubble as well.