Patrick Oconnell
Pizza is a beloved dish worldwide, with its roots deeply embedded in Italian culinary traditions. An essential component of any pizza is, of course, cheese. Italians are known for their love of cheese, and when it comes to pizza, they have a variety of options to choose from. From the classic mozzarella to the more robust gorgonzola, the choice of cheese can make all the difference in creating an authentic Italian pizza experience. So, let's delve into the world of Italian cheeses and explore the options Italians have when it comes to topping their pizzas.
| Characteristics | Values |
|---|---|
| Cheese | Mozzarella, Fior di Latte, Buffalo Mozzarella, Scamorza, Mascarpone, Provolone, Gorgonzola, Asiago, Taleggio, Parmesan |
| Base | Thin, crispy, light |
| Sauce | Fresh, peeled Italian tomatoes, preferably San Marzano tomatoes, blanched with salt, fresh basil, and extra virgin olive oil |
| Toppings | Oregano, fresh basil leaves, prosciutto, Italian sausage, salami, black olives, anchovies, fresh tomatoes, onions, red capsicum, zucchini, mushrooms, eggplant, ham, capers, shaved parmesan, gorgonzola cheese, tuna, smoked bacon |
| Baking | Super hot oven (at least 260°C-290°C), preferably wood-fired |
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What You'll Learn
Mozzarella is the quintessential pizza cheese
Mozzarella is made from the milk of Italian water buffalo, though it is now also commonly made with cow's milk. A special variant, Buffalo Mozzarella from Campania, offers a richer, creamier texture and flavour than the standard version. When making a pizza, it is important to check the ingredients of the mozzarella to ensure it is pure and free from additives or anti-clumping preservatives, which can affect the flavour.
Mozzarella is a key component of the traditional Italian Margherita pizza, which is made with tomato sauce, fresh tomatoes, mozzarella, and basil. These ingredients represent the colours of the Italian flag: white, green, and red. The Margherita pizza is named after the Queen of Italy, 'Margherita di Savoia', who ruled in the late 1800s.
A true Italian pizza is characterised by a thin, crispy base, a generous spread of fresh tomato sauce, creamy cheese, and fresh toppings. The base is made with Italian pizza flour (Type '00' category) and is kneaded and twirled by the wrists of the pizza chef to achieve a consistently thin crust. The sauce is made with fresh, peeled Italian tomatoes, preferably San Marzano tomatoes, blanched with salt, fresh basil, and extra virgin olive oil.
Mozzarella, with its mild flavour and meltability, is the perfect cheese to complement the other ingredients and create a harmonious and authentic Italian pizza experience.
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Buffalo mozzarella offers a richer, creamier taste
Pizza is a beloved dish worldwide, and one of the most important ingredients is cheese. A traditional Italian pizza typically features fresh basil leaves, red tomato sauce, and white mozzarella di Bufala cheese—the colours of the Italian flag.
Mozzarella is a soft cheese, often made from cow's milk. However, buffalo mozzarella, or "Mozzarella di Bufala Campana", is made from the milk of water buffalo and boasts a distinctly creamier texture and a richer, more robust flavour. The water buffalo milk has a higher fat content, which gives the cheese its characteristic creaminess. When melted, the cheese becomes even creamier, making it an ideal pizza topping.
Buffalo mozzarella has a mild, fresh, and creamy taste with a hint of sourness from the water buffalo milk. It is known for its soft, elastic, and semi-firm texture. The cheese is also slightly sweeter, with a slight grassiness that comes from the water buffalo milk. This unique flavour is well-loved for its ability to balance the taste of other ingredients, making it a perfect combination with sweet and sour tomatoes and olive oil.
The "Mozzarella di Bufala Campana" has a Protected Designation of Origin (PDO) status in Europe, ensuring it is produced in specific Italian regions following traditional methods. This certification guarantees the authenticity of its rich flavour and creamy texture, which are characteristic of an authentic Italian pizza experience.
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Ricotta is a lighter, creamier option
While mozzarella is the quintessential pizza cheese, there are several other Italian cheeses that can be used to top pizzas. One such option is ricotta, which offers a lighter, creamier texture. Made from the whey left over from the production of other cheeses, ricotta is mild and slightly sweet. This makes it an excellent base for white pizzas or a topping in combination with stronger flavours. For instance, it can be paired with stronger flavours like mushrooms and onions.
Ricotta is a versatile cheese that can be used in a variety of ways on pizza. It can be spread on the dough as a base, mixed with other cheeses, or used as a topping. When used as a base, ricotta provides a creamy and tangy foundation for other toppings. It can also be mixed with herbs, spices, or other ingredients to create unique flavour profiles. For those who want to experiment with different textures, ricotta can be baked until slightly browned and bubbly, adding a crispy element to the pizza.
When choosing ricotta for pizza, it is important to select a high-quality cheese. Look for ricotta made with whole milk, as it will have a richer flavour and creamier texture. Avoid ricotta that contains stabilizers or preservatives, as they can affect the taste and melting properties of the cheese. Fresh ricotta is always preferable, as it has a more delicate flavour and smoother consistency.
In addition to its taste and texture, ricotta also has some nutritional benefits. It is a good source of protein and calcium, and its mild flavour makes it a popular choice for those who are conscious of the amount of sodium and fat in their cheese. Overall, ricotta is a delicious and versatile cheese that can elevate a traditional Italian pizza.
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Gorgonzola is a sharp, pungent blue cheese
Gorgonzola is a type of blue cheese, specifically a cow's milk cheese with a greenish-blue marbling. It is one of Italy's oldest cheeses, with a history dating back to the 9th century. The name "Gorgonzola" comes from the Lombardian town of the same name, located near Milan, where the cheese is said to have originated. The town of Gorgonzola celebrates an annual September festival dedicated to the cheese, called the Sagra Nazionale del Gorgonzola.
Gorgonzola is characterised by its sharp, pungent flavour and firm, crumbly texture. It is considered a more mild-flavoured and softer blue cheese compared to other varieties, such as Stilton and Roquefort. The sharpness and pungency of Gorgonzola vary depending on its age; younger versions are more creamy and less salty, with a slightly sweet finish, while older versions have a stronger flavour and a firmer texture. The length of the ageing process determines the consistency of the cheese, with longer-aged cheeses becoming firmer.
Gorgonzola is produced in the northern Italian regions of Piedmont and Lombardy. It is made from unskimmed cow's milk, with the whey removed during curdling. The curds are then inoculated with Penicillium roqueforti, a strain of mould that creates the characteristic blue-green veining. The curds are cut and separated, releasing the whey, and then placed in moulds to be brined with sea salt. During the ageing process, the rind is pierced with steel needles to promote the marbling effect. Gorgonzola is typically aged for three to four months, with a minimum of 50 days required for it to be labelled as such.
Gorgonzola is a versatile cheese that can be used in various dishes, including salads, pasta, risottos, and, of course, pizza. It is a classic topping for bitter green salads and adds a salty depth to risottos and polenta. On pizza, Gorgonzola provides a sharp, pungent flavour that can stand out while also complementing other toppings. Its complex flavour allows it to be enjoyed on its own as well, making it a common choice for cheese boards. The dolce variety of Gorgonzola, known for its inherent sweetness, is often served as a dessert cheese in Italy.
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Scamorza is smoked mozzarella with a robust flavour
Scamorza is a semi-soft Italian cheese made from cow's milk. It is a pasta filata or 'stretched-curd' cheese, where the fresh curd matures in its own whey for several hours to allow the acidity to develop. It is produced in the southern Italian regions of Apulia, Calabria, and Campania.
The cheese is usually white and shaped like a pear or teardrop, but when smoked, it is known as Scamorza Affumicata and has a brownish or almond tint. The smoking process gives the cheese a darker rind and a pale interior, and a drier and stringier texture. The smoked variety has a robust, sharp, and sweet flavour with a caramel undertone and a noticeable smokiness.
Scamorza is a great substitute for mozzarella in most dishes, including pizza. It has a more robust flavour than mozzarella and adds an extra piquant flavour that can balance other ingredients. When using Scamorza Affumicata on pizza, it is best paired with other robust ingredients that won't be overpowered, such as Speck, a type of cured and smoked Italian ham. Instead of shredding it, it is recommended to slice the cheese and lay it out on top of the pizza, allowing it to retain its shape and distinctive flavour.
While a traditional Italian pizza typically includes fresh basil leaves, red tomato sauce, and white Mozzarella di Bufala cheese, there are many other classic Italian ingredients that can be used as toppings, such as Prosciutto San Daniele, Provolone, artichokes, Italian sausage, salami, black olives, anchovies, and fresh tomatoes.
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Frequently asked questions
Yes, Italians do put cheese on pizza. An authentic Italian pizza is made up of five key components: the base, the sauce, the cheese, the toppings, and the pizza chef.
Italians use a variety of cheeses on pizza, including mozzarella, fior di latte, gorgonzola, provolone, ricotta, mascarpone, scamorza, and parmesan. Mozzarella is the quintessential pizza cheese, known for its mild flavor and superb meltability.
A traditional Italian pizza has a thin, crispy crust, baked in a wood-fired oven at high temperatures. The sauce is typically made with fresh, peeled Italian tomatoes, blanched with salt, fresh basil, and extra virgin olive oil. The cheese is often fresh and creamy buffalo mozzarella, which lends a distinct texture and taste. Toppings can include fresh basil leaves, oregano, and other classic Italian ingredients such as prosciutto, artichokes, Italian sausage, salami, black olives, or anchovies.
A Margherita pizza is a traditional Italian pizza with a simple combination of tomato sauce, fresh tomatoes, mozzarella cheese, and basil, representing the colors of the Italian flag. It is named after Queen Margherita di Savoia, who ruled Italy in the late 1800s.
