Bushra Griffith
Parmesan cheese is a popular ingredient in many dishes, but what about on pizza? The use of Parmesan cheese on pizza is a topic that has sparked interest and debate among pizza enthusiasts. Some people enjoy the distinctive flavour and texture that Parmesan adds to their pizza, while others have their own preferences and traditions. In this discussion, we will explore the different perspectives on using Parmesan cheese as a pizza topping or even as a base layer, and delve into the cultural significance and culinary techniques associated with this beloved dish.
| Characteristics | Values |
|---|---|
| Parmesan on pizza | It is common to put Parmesan cheese on pizza |
| Parmesan placement | Parmesan can be put on top of the pizza, or underneath the crust |
| Parmesan style | Parmesan can be shredded, grated, or blended with other cheeses |
| Parmesan quantity | 40g (1/3 cup) of Parmesan is recommended for a half-sheet pan |
| Parmesan alternatives | Other cheeses used on pizza include mozzarella, cheddar, and Gruyère |
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What You'll Learn
Parmesan as a pizza topping
Parmesan is a popular cheese to use on pizza, whether as a topping, in the dough, or even on the crust. Parmesan has a strong flavour and a low moisture content, which makes it a good choice for adding texture and taste to a pizza.
Some people like to sprinkle parmesan on top of their pizza as a finishing touch. It can be used in conjunction with other cheeses, such as mozzarella, or on its own. Parmesan can also be mixed into the dough itself to add flavour.
Author Joshua McFadden recommends scattering a thin layer of parmesan in the bottom of a pan before pressing in the pizza dough. This technique, outlined in his book 'Grains for Every Season', adds a crunchy texture and another layer of flavour to the finished pizza. The parmesan caramelises and crisps up as it bakes, and works particularly well for thicker-crust pizzas.
There are recipes for parmesan pizzas, where the cheese is the star topping. One such recipe includes a four-cheese shredded blend with extra grated parmesan on top.
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Parmesan on the bottom of the crust
Parmesan cheese on the bottom of a pizza crust can add flavour and texture to the finished pizza. This technique is recommended by award-winning author Joshua McFadden in his book, Grains for Every Season.
To add Parmesan to the bottom of a pizza crust, start by coating the bottom of a pan with olive oil. Next, sprinkle grated Parmesan cheese onto the oiled pan. The amount of cheese used will depend on the size of the pan. For a half-sheet pan (13" x 18"), 40g (1/3 cup) of grated Parmesan is recommended, which translates to about 4 teaspoons of cheese per quadrant in a 14" square pan.
After adding the cheese, shape the pizza dough to size on a piece of parchment paper. Then, gently turn the dough into the pan on top of the cheese. Be sure to do any significant stretching and pushing of the dough before placing it in the pan, as simply pushing the dough to the edges will not work well for this type of pizza.
Finally, bake the pizza according to your recipe's instructions. For a thicker-crust pizza, a baking temperature of 500°F for 12 to 15 minutes is recommended. For a Pillsbury pizza crust, bake the crust at 400°F for 7 minutes, then remove from the oven and add your desired toppings. Bake for an additional 7 to 9 minutes or until the crust is golden brown.
It is worth noting that a thin layer of Parmesan works best for this technique, as a thicker layer may not crisp up as nicely and can form an unpleasant leathery texture. Parmesan's low moisture level contributes to the crispiness of the bottom crust.
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Parmesan's moisture level
Parmesan cheese is considered a hard Italian cheese, known for its low moisture content, high salt content, and medium fat content. The Food and Drug Administration (FDA) in the United States has set standards for parmesan cheese, which include a maximum moisture content of 32 percent. This low moisture level is crucial to the cheese's characteristic hard and granular texture.
The process of making parmesan cheese involves a lengthy drying process, which can take months, during which the cheese loses moisture and weight. This long drying time is one reason why parmesan cheese is more expensive to produce than softer cheeses.
When used in pizza, parmesan's low moisture level is advantageous. When sprinkled on the bottom of the pizza crust before baking, parmesan cheese caramelizes and crisps up, adding flavor and texture. Its low moisture content prevents the formation of an unpleasant leathery layer, which can occur when using higher-moisture cheeses like cheddar, Gruyère, or mozzarella.
Additionally, parmesan's low moisture and high salt content contribute to its long ripening process, resulting in the distinctive flavor that enhances various dishes, including pizza.
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Parmesan as part of a four-cheese blend
Parmesan cheese is a popular ingredient in pizza-making, often paired with mozzarella to create a perfect balance of flavours and textures. Its dryness complements the moisture of fresh mozzarella, and it also goes well with strong toppings like beef or vegetables.
When it comes to creating a four-cheese blend for pizza, Parmesan is an excellent choice to include. One popular four-cheese blend combines Parmesan with mozzarella, smoked provolone, and Romano cheeses. This blend, often sold as a shredded pizza topping, creates a rich, creamy melt with a well-balanced flavour profile. It is a versatile blend that can be used for pizzas, pasta, tacos, grilled cheese, and more. The addition of Parmesan to this blend likely contributes to the overall flavour and texture, making it a popular choice for those seeking a quality, affordable cheese option.
Another four-cheese blend option includes Parmesan, mozzarella, cheddar, and provolone. This combination, suggested by award-winning author Joshua McFadden, can be used both on top of and beneath the pizza crust. The Parmesan, when baked, partially caramelises and adds a crispy, crunchy texture to the finished pizza. The other cheeses in this blend, such as cheddar and Gruyère, can also be used, but they may not crisp up as nicely as Parmesan due to their higher moisture content.
Creating a four-cheese blend with Parmesan allows for experimentation with different flavours and textures. For a unique taste, renowned chef James Kanter suggests trying a blend of mozzarella, Parmesan, and gouda or blue cheese. Additionally, ricotta adds creaminess, while pecorino Romano provides a salty kick. By layering these cheeses, starting with mozzarella for good melt and stretch, one can create a gourmet pizza experience with a variety of textures and flavours.
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Grated vs shredded Parmesan
Parmesan is a popular cheese to add to pizzas, either on top or underneath the crust. When it comes to grated vs shredded Parmesan, there are some differences to note.
The term "grated" is often used in recipes, and typically refers to cheese that has been grated at home with a grater. This results in a coarser texture compared to shredded cheese. Grated Parmesan is also available in stores, and the super-fine variety sold in shaker cans is labelled as "grated" cheese. However, this type of grated Parmesan may contain more miscellaneous ingredients than actual cheese, so it is recommended to grate Parmesan at home or purchase shredded Parmesan instead.
"Shredded" cheese, on the other hand, is more commonly used to describe cheese sold in bags at grocery stores. These cheeses have been shredded at the factory and are usually coated with an anti-caking agent, such as cornstarch, to prevent the shreds from clumping together in the package. Shredded cheese is convenient for those short on time and can be easily tossed onto a pizza without the need for grating at home.
In terms of quality, freshly grated cheese is generally considered superior as it contains no additional ingredients and melts better. This is particularly important for creamy, cheese-forward dishes like mac and cheese or queso dip. However, for dishes like pizza or quesadillas, using pre-shredded cheese is also acceptable and can save time in the preparation process.
When it comes to Parmesan specifically, some people believe that shaved Parmesan is of better quality than shredded or grated Parmesan. The reasoning behind this is that the more a cheese is "destroyed" during preparation, the lower the quality of the original product. However, others argue that if you buy real Parmigiano-Reggiano, it will taste amazing regardless of how it is prepared, although different consistencies and surface areas can affect the perceived taste due to changes in texture and surface area.
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Frequently asked questions
Yes, you can put Parmesan cheese on pizza. In fact, some recipes suggest sprinkling Parmesan on the bottom of the pizza before adding the dough to create a crispy, caramelized texture.
Mozzarella, cheddar, and Gruyère are all popular choices for pizza. Some people also like to use a blend of cheeses, such as a four-cheese mix.
This depends on your personal preference and the size of your pizza. As a guide, author Joshua McFadden suggests using 40g (1/3 cup) of grated Parmesan for a 13" x 18" pan, which equates to 4 teaspoons of cheese per quadrant in a standard-sized pan.
Yes, you can sprinkle Parmesan cheese on top of your pizza just like you would on pasta. This is a good option if you want to add extra cheese to your pizza without making it too thick or crispy.
