16 Essential Cheeses For Making Pizza At Home

Craving pizza that tastes like your favorite slice shop without leaving home? The secret is choosing the right cheeses and blending them with intention.

This guide walks you through the best options, when to use them, and how to avoid greasy, watery pies. You will finish with a confident lineup for any style, from classic Margherita to smoky, loaded creations.

1. Low-Moisture Whole-Milk Mozzarella

Reach for low-moisture whole-milk mozzarella when you want reliable melt, gentle stretch, and picture-perfect browning. It keeps water at bay, so your crust stays crisp instead of soggy.

You get that familiar pizzeria pull without puddles.

Grate it cold for even coverage, and avoid piling it too thick. Blend with provolone for depth, or sprinkle Parmesan after baking for extra savoriness.

It plays nicely with bold sauces and hearty toppings.

If your oven runs hot, this cheese still behaves. Expect golden spots, balanced salt, and a clean dairy finish.

It is your everyday pizza workhorse.

2. Fresh Mozzarella

Fresh mozzarella brings a delicate, milky creaminess that feels luxurious on Margherita-style pies. Tear it into small pieces, then pat dry to limit moisture.

The melt is gentle, forming soft puddles rather than a seamless blanket.

Use it sparingly over a light tomato sauce and finish with basil and olive oil. You will get beautiful white pearls against vibrant red and green.

It is about elegance, not coverage.

Bake on a hot stone or steel for quick melt without overcooking. Add a final pinch of flaky salt.

The result feels airy, balanced, and unmistakably classic pizzeria.

3. Provolone

Provolone adds deeper, slightly sharper notes that complement mozzarella beautifully. It melts smoothly and browns evenly, giving your pie a fuller flavor.

Use it at 25 to 40 percent of your blend for balance.

Aged provolone tastes stronger and saltier, while younger styles stay milder and creamier. Either way, you get complexity without overpowering the sauce.

It is especially great on meat-heavy pizzas.

Try it with pepperoni, sausage, or roasted peppers for an Italian deli vibe. The finish feels savory and satisfying.

A small amount goes far in building character.

4. Fontina

Fontina is buttery, melty, and gently nutty, making white pizzas sing. It lends a silken mouthfeel that turns a garlicky base into something luxurious.

Think mushrooms, spinach, or leeks riding that creamy wave.

Shred it cold to prevent clumping, and pair with mozzarella for structure. The blend keeps stretches tidy while maintaining richness.

You will notice how smoothly it coats toppings.

It also tames spicier elements, like Calabrian chiles, with creamy balance. Bake hot for light browning and delicate bubbles.

Every bite tastes cohesive and polished without feeling heavy.

5. Scamorza

Scamorza behaves like a sturdier mozzarella with bonus savoriness. The smoked version adds campfire depth without turning the whole pie acrid.

Expect tight, elastic melt and attractive bronzing.

Use it when you want mozzarella familiarity with more personality. Blend with low-moisture mozz at a 50-50 ratio, or dot small cubes across the pie.

The flavor pops in every bite.

It pairs well with mushrooms, roasted onions, and charred broccoli. Keep sauce light to let the smokiness shine.

You will get balance, chew, and lingering aroma that feels artisan.

6. Parmesan

Parmesan is a finishing move, not a main melt. Grate it finely and shower the pie right after baking.

The heat blossoms aromas and adds that unmistakable pizzeria snap of umami.

Use it to sharpen mellow blends or to highlight tomato brightness. A little goes far, so sprinkle thoughtfully.

You will taste more complexity without extra grease.

Try pairing with basil, olive oil, and crushed red pepper for a shop-style finish. It boosts perception of salt and depth.

Keep it handy for every pie, classic or experimental.

7. Pecorino Romano

Pecorino Romano hits harder than Parmesan, bringing bold salt and tang. It is sheepy, punchy, and perfect for waking up a rich pie.

Sprinkle lightly right after baking to avoid grittiness.

Because it is assertive, pair it with milder melters like mozzarella. A small dusting across pepperoni or mushroom pies adds savory electricity.

You get instant lift.

It excels on white pizzas and garlicky bases, where brightness helps balance fat. Try a microplane for feathery texture.

Every bite gets a concentrated, briny sparkle you will notice immediately.

8. Asiago

Asiago brings nutty, slightly sharp character that makes mozzarella blends more interesting. Use it grated, about 15 to 30 percent of the mix.

It punctuates each bite without drying out the cheese layer.

Choose younger Asiago for creamier melt, or aged for stronger bite. Either way, it helps your pizza taste more sophisticated.

It pairs well with roasted vegetables and herb-forward sauces.

You will notice better browning and a toasty aroma around the rim. Sprinkle a light finish post-bake for extra complexity.

The result feels layered, balanced, and very pizzeria adjacent.

9. Grana Padano

Grana Padano is like a gentler cousin to Parmesan, slightly creamier and less sharp. It is excellent as a finishing cheese when you want nuance without bite.

Shave thin ribbons so they melt on contact.

Use it to round off bright tomato pies or buttery white pies. The sweetness complements peppery greens and delicate toppings.

You will taste depth without aggression.

It is also budget friendly for frequent pizza nights. Keep a wedge in the fridge and grate as needed.

Expect elegant aroma, subtle nuttiness, and a refined restaurant finish at home.

10. Smoked Mozzarella

Smoked mozzarella offers a campfire whisper that transforms classic pies. Use it sparingly within a blend so it does not dominate.

Small cubes or thin slices melt into smoky pockets.

Combine with regular low-moisture mozzarella to keep melt stable. It loves roasted tomatoes, charred onions, and sausage.

You will smell the difference the moment the oven opens.

Balance with fresh herbs or a drizzle of olive oil post-bake. Too much smoke can taste muddy, so aim for restraint.

The payoff is depth and warmth that feels special.

11. Gouda

Gouda melts beautifully and brings a buttery, slightly sweet richness. Use young Gouda for smooth melt, reserving aged wheels for finishing.

Mixed with mozzarella, it adds gloss and luscious texture.

It pairs well with ham, pineapple, roasted peppers, or smoky elements. That sweetness bridges savory and tangy toppings.

You will get a round, comforting flavor.

Grate finely so it integrates evenly and does not pool. Bake hot to encourage browning without grease.

The result is a gentle richness that feels indulgent yet balanced on weeknight pies.

12. Cheddar

Cheddar is not traditional for every pie, but it brings bold tang and great browning. Use it in blends, around 20 to 40 percent, to avoid oiliness.

It stands up to barbecue sauce, bacon, and chicken.

Sharp or extra sharp adds intensity, while mild melts a bit smoother. Either way, you get color and edge-to-edge flavor.

Expect caramelized spots and real personality.

Balance with mozzarella for better stretch and structure. A drizzle of ranch or scallions post-bake complements the profile.

Your BBQ chicken pizza will taste confident and crowd-pleasing.

13. Monterey Jack

Monterey Jack melts effortlessly and stays mild, making it a team player in blends. It supports spicier toppings without stealing the show.

Think jalapenos, chorizo, or hot honey.

Use it at 30 to 50 percent with mozzarella for stretch. The result is creamy coverage that tames heat just enough.

You will still taste every topping clearly.

Choose regular Jack for melt or pepper jack for a built-in kick. Grate cold for even distribution.

Expect a friendly, oozy layer that keeps slices cohesive and satisfying.

14. Gruyère

Gruyère brings nutty richness and fantastic melt, ideal for white pizzas and mushrooms. It toasts beautifully, giving a savory, almost onion soup vibe.

Use it in a 30 to 50 percent blend.

Pair with caramelized onions, thyme, and a brush of garlic butter. The aroma is unreal when it hits high heat.

You will get deep, toasty flavors and gentle stretch.

Shred finely to ensure even coverage and prevent pooling. Finish with black pepper and a touch of lemon zest.

The pie feels elegant, cozy, and perfect for cooler evenings.