Pizza hut provides skim milk mozzarella on it"s pizza, at least in the USA. Not certain what they use in other countries, yet I would imagine it is still the exact same. Skim milk mozzarella is extremely stretchy, yet loses a little on the flavor end. More expensive pizzerias usually spring for the full fat mozzarella cheese.
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Dominos provides a mix of cheese, comprised of mozzarella, Pecarino, Parmesan, and also asiback cheeses. I think in their a lot of current reboot they switched to component skim mozzarella but I am not one hundred percent on that.
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answered Apr 14 "11 at 19:06
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One thing that"s important to note when pointing out American-style pizza cheese is that it"s important that it be a really dry mozzarella.
There are 2 incredibly different cheeses named "mozzarella": in Europe, the preleading range is what, under US legislation, is called "fresh mozzarella", which comes in a round, either shrink-wrapped or packed in water. In the US, it"s permitted to be between 52% and 60% water. That kind of mozzarella is not proper for usage in making American style pizza, as its moisture is much also high. The outcome of making American-style pizza from grated fresh mozzarella deserve to be a soggy mess, as the water leaks out of the cheese as it melts.
Keep in mind that very good pizza can be made from this kind of cheese, it"s just not correct for trying to make American-style pizza.
In the US, most mozzarella is "low-moisture" (45-52% water): dried, aged, and also sold in blocks instead of balls, with a a lot longer shelf-life than "fresh" mozzarella.
I can"t seem to a great recommendation again (all I uncover currently are cheese snobs thumbing their nose at low-moisture mozzarella, or gourmands insisting that just full-fat cheese is acceptable), however I remember some years ago finding a website put up by a restauranteer mentioning pizza cheese, that aided me deal with the pizza woes I was having actually at the time.
The website provided that cheeses on the high finish of "low-moisture" would bring about precisely what I was getting to come out of the stove from my 50% moisture brand: an unappetizing translucent gray cheese, with a slight bitter flavor.
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As I remember, they recommfinished a moisture level below 48%. I went and also found a harder block of mozzarella than the brand also I"d been making use of, and also my pizza started coming out a lot better.