Is Provolone Cheese Good on Pizza? A Deep Dive
Provolone can be a great choice on pizza, depending on the desired flavor profile and type of provolone used. However, it’s not a universally beloved topping like mozzarella, and its performance hinges on factors like melting qualities and intensity of flavor.
The Understated Appeal of Provolone
Provolone often lurks in the shadows of pizza toppings, overshadowed by the ubiquitous mozzarella. But this Italian cheese, with its distinctive flavor and variable textures, deserves a closer look. Understanding its origins, characteristics, and how it interacts with other pizza ingredients is key to appreciating its potential.
Provolone’s Provenance: A Taste of Italy
Provolone hails from Southern Italy, particularly the regions of Campania and Lombardy. It’s a pasta filata cheese, meaning it’s made by stretching and kneading the curd in hot water, a technique also used to produce mozzarella. This process gives provolone its characteristic smooth texture and stringy melt.
Sweet vs. Sharp: Understanding Provolone Varieties
Not all provolone is created equal. The two primary varieties offer distinct flavor experiences:
Provolone Dolce (Sweet Provolone): Aged for a shorter period (typically 2-3 months), this type boasts a mild, milky flavor with a slight tang. Its texture is softer and more elastic.
Provolone Piccante (Sharp Provolone): Aged for a longer duration (sometimes over a year), sharp provolone develops a much bolder, more pungent flavor. The aging process also results in a firmer, drier texture.
The choice between dolce and piccante significantly impacts the pizza’s final taste.
Provolone’s Performance on Pizza: Melting and Flavor
Provolone melts beautifully, creating a smooth, slightly stretchy layer on the pizza. However, its melting point is slightly higher than mozzarella, requiring a slightly longer baking time to achieve optimal gooeyness. The flavor, as mentioned, varies depending on the type. Dolce provolone adds a subtle creaminess, while piccante provolone introduces a sharp, savory kick.
Complementary Flavors: Pairing Provolone with Toppings
Provolone’s flavor profile pairs well with a variety of pizza toppings:
Meats: Pepperoni, sausage, prosciutto, and salami all complement provolone’s savory notes.
Vegetables: Roasted red peppers, caramelized onions, mushrooms, and olives create a balanced flavor combination.
Herbs: Oregano, basil, and rosemary enhance the overall aroma and taste.
Avoiding Common Provolone Pizza Pitfalls
While provolone can elevate a pizza, certain mistakes can lead to disappointing results:
Using too much piccante provolone: Its strong flavor can easily overpower other ingredients. Use it sparingly or blend it with mozzarella.
Overbaking the pizza: This can cause the provolone to become oily and rubbery.
Neglecting to grate the cheese properly: Ensure the provolone is evenly grated for uniform melting.
Blending Provolone: The Secret Weapon
A strategic approach is to blend provolone with other cheeses, such as mozzarella or fontina. This technique allows you to introduce provolone’s unique flavor without overwhelming the pizza. A common ratio is 50% mozzarella and 50% provolone for a balanced flavor profile.
Provolone Pizza Recipe Ideas
Here are a couple of pizza recipe ideas highlighting provolone:
Prosciutto and Fig Pizza: Topped with dolce provolone, thinly sliced prosciutto, fig jam, and a drizzle of balsamic glaze.
Spicy Sausage and Pepper Pizza: Featuring piccante provolone, Italian sausage, roasted red peppers, and a sprinkle of red pepper flakes.
Comparison Table: Provolone vs. Mozzarella
| Feature | Provolone | Mozzarella |
|---|---|---|
| Origin | Southern Italy | Southern Italy |
| Flavor | Mild to sharp, savory | Mild, milky |
| Texture | Smooth, slightly firm | Soft, elastic |
| Melting Point | Slightly higher than mozzarella | Lower than provolone |
| Common Uses | Sandwiches, pizza, cheese boards | Pizza, salads, lasagna |
| Aging | Varies from 2 months to over 1 year | Fresh or aged |
| Best Pizza Use | Blended with other cheeses, specific recipes | Versatile, widely used |
The Verdict: Is Provolone Pizza Worth a Try?
Ultimately, whether provolone is “good” on pizza is a matter of personal preference. Its distinct flavor and melting properties offer a unique alternative to traditional mozzarella. By understanding the different types of provolone and employing strategic blending techniques, you can create a truly memorable pizza experience. Experiment with different combinations and discover your own provolone pizza masterpiece.
Frequently Asked Questions (FAQs)
Can I use pre-shredded provolone on pizza?
While convenient, pre-shredded cheese often contains cellulose, which can inhibit proper melting. It’s always better to shred your own provolone from a block for optimal results.
What’s the best way to store provolone cheese?
Wrap the provolone tightly in plastic wrap and store it in the refrigerator’s cheese drawer. This will help to prevent it from drying out. You should consume it within one to two weeks.
Does provolone contain lactose?
Provolone does contain lactose, although the aging process reduces the lactose content. Some individuals with lactose intolerance may be able to tolerate aged provolone in small quantities.
What are some good wine pairings for provolone pizza?
For a dolce provolone pizza, try a light-bodied white wine like Pinot Grigio or a crisp rosé. A piccante provolone pizza pairs well with a medium-bodied red wine such as Chianti or Barbera.
Can provolone be frozen?
Yes, but freezing can alter its texture, making it slightly crumbly. If you need to freeze it, wrap it tightly in plastic wrap and then in foil. Use it for cooked dishes like pizza rather than eating it raw.
Is provolone a healthy cheese?
Like most cheeses, provolone is a source of calcium and protein. However, it’s also high in fat and sodium. Enjoy it in moderation as part of a balanced diet.
What’s the difference between provolone and mozzarella?
Both are pasta filata cheeses, but provolone is aged longer, giving it a more complex flavor and firmer texture. Mozzarella is generally milder and softer.
Can I use provolone in place of mozzarella in any pizza recipe?
While you can substitute provolone, be mindful of the flavor difference. It’s best to experiment and adjust other toppings accordingly.
What’s the best way to grate provolone for pizza?
Use a coarse grater to create evenly sized shreds that will melt uniformly. Avoid using a microplane grater, as it will produce cheese that is too finely grated and may burn easily.
Is provolone vegetarian-friendly?
Most provolone is vegetarian-friendly, as it’s typically made with microbial rennet. However, always check the label to confirm, as some varieties may use animal rennet.
Does provolone work well on cold pizza?
Yes, provolone retains its flavor well when cold. Dolce provolone is particularly enjoyable on cold pizza.
Where can I buy good quality provolone?
Look for provolone at specialty cheese shops, Italian delis, and well-stocked supermarkets. Seek out imported provolone for the best flavor and texture.