making pizza

A pizza doesn’t require too many ingredients: dough, sauce, and cheese. Sure, you can add all kinds of toppings if you want, but the basics always stay the same. So why does a plain pizza taste so different from place to place? It all comes down to what kind of dough, sauce, and cheese you use. The cheese our Tinton Falls pizzeria uses on their pizza is different than what you’d get at another restaurant. Cheese can have a major impact on texture, flavor, and quality. That’s why we wanted to take a look at the best cheeses for your pizza.


It is the undisputed king of pizza cheeses and is the most commonly used at pizza places across the country. Low moisture grated mozzarella is great for pizza because it doesn’t make the dough soggy and it melts really well with a delicious flavor to match. If you want a lighter and creamier texture, then you can opt for fresh mozzarella. The quality of cheese is very important when you’re going for fresh mozz, especially on a traditional Margherita pie. This is popular on our grandma style pizza, which you can order at our Tinton Falls restaurant.



This is perhaps the second-most commonly used cheese in pizza for good reason. When blended, it also delivers a creamy texture with a slightly sharper, more distinct flavor. It often truly shines when you add hearty toppings like sausage and peppers to your pie. So if you’re looking to get more creative with your toppings, this is a great base cheese to use.

Something Different

Sometimes you want a little more bite from your pizza, and that’s when you have to get outside the box a little bit. Romano and Parmesan are popular choices if you want a heartier, saltier flavor on your pie. These both have very strong cheese flavors. Goat cheese has also become more popular on exotic pizzas for its rich, salty flavor profile when paired with certain vegetables.

Contact Mangia Brick Oven Pizza today if you’re ready to order a pizza. You can also give us a call at (732) 578-9000.