Want to bake a perfect-looking pizza—with uniform, golden brown cheese—with a unique flavor kick? Leave it to scientists to detail pizza's "cheese functionality" and how to get good browning.
In a study titled "Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality," University of Auckland researchers used computerized image analysis to evaluate baked pizzas' color, uniformity, and browning.
They tested various cheeses in addition to mozzarella and concluded that adding Gruyere and Provolone to the mozzarella could make your homemade pizza less burnt-looking, while adding Colby (or other less elastic cheeses) would make the color more uniform.
Of course, you can just use mozzarella, which browns very nicely because it has lots of moisture and is very elastic. But you may have more fun and bake a better looking pizza experimenting with cheese.
Here is the recipe for perfectly browned pizza cheese as established by science | Quartz
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