Bushra Griffith
Pizza is a beloved dish worldwide, with roots in Italian culinary traditions, especially the variety of cheeses used. When most people think of pizza, they imagine a gooey, cheese-loaded dish. However, this common assumption might be surprising when it comes to authentic Italian pizza. The answer to whether authentic Italian pizza has cheese is both yes and no. While some traditional Italian pizzas like the iconic Pizza Margherita feature Mozzarella di Bufala, many other authentic varieties do not include cheese.
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What You'll Learn
- Cheese types: Mozzarella, Gorgonzola, Provolone, Scamorza, Mascarpone
- Cheese quantity: Used sparingly, not as a dominant flavour
- Pizza types: Pizza Marinara, Pizza Margherita
- Pizza bases: Thin and crispy, made with 00 flour
- Pizza toppings: Fresh basil, oregano, olive oil, Italian sausage, salami, black olives, anchovies
Cheese types: Mozzarella, Gorgonzola, Provolone, Scamorza, Mascarpone
While the image of a pizza often brings to mind a dish loaded with cheese, the reality of authentic Italian pizzas is quite different. In fact, some of the most authentic and beloved Italian pizzas don't include cheese at all. Instead, Italian pizzas are known for their balance of fresh, simple ingredients.
When it comes to cheese on Italian pizzas, it is often used sparingly, with a focus on quality. The most commonly used cheese on Italian pizzas is fresh mozzarella, made from either cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala).
Now, let's delve into the details of the cheese types mentioned:
Mozzarella
Mozzarella is a well-known Italian cheese characterised by its fresh and luscious taste. It has a smooth and elastic texture, and it is often used on pizzas due to its melting properties. Mozzarella di Bufala, made from water buffalo milk, is a popular variety used on iconic pizzas like the Pizza Margherita.
Gorgonzola
Gorgonzola is a classic Italian cheese with a bold, creamy texture and a tangy flavour. It is commonly used in pasta sauces, gnocchi, risottos, and 'four-cheese' dishes. Gorgonzola adds a distinctive flavour to any dish it graces.
Provolone
Provolone is a semi-hard Italian cheese with a complex flavour profile that can range from creamy, nutty, waxy, smoky to tangy. It is made from cow's milk and comes in different varieties, with Provolone Dolce being the youngest and mildest, while Provolone Piccante is aged longer and has a sharper taste. Provolone is a versatile cheese that can be used in various dishes, from sandwiches to grilled cheese.
Scamorza
Scamorza is a specialty Italian cheese made from cow's milk in the regions of Apulia, Calabria, and Campania. It belongs to the pasta filata family, like mozzarella, and undergoes a stretching and moulding process, resulting in a smooth and elastic texture. Scamorza has a mild and slightly sweet taste when fresh, but as it ages, it becomes softer and more savoury. The smoked version, Scamorza Affumicata, adds a distinctive smoky flavour to dishes.
Mascarpone
Mascarpone is an Italian cheese made from cow's milk cream that has been thickened and coagulated with an acidic element such as lemon juice. It has a rich, smooth, and creamy texture, resembling double cream more than a traditional cheese. Mascarpone is most famously used in desserts like tiramisu but can also be a delicious substitute for whipped or double cream. Its high-fat content makes it a decadent addition to simple fruit dishes.
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Cheese quantity: Used sparingly, not as a dominant flavour
While pizza is often associated with cheese, the amount of cheese used on an authentic Italian pizza is not as much as one might expect. In fact, some of the most authentic and beloved Italian pizzas, such as the Pizza Marinara, do not include cheese at all. Instead, Italian pizzas focus on balancing fresh, simple ingredients that honour the roots of the dish.
When cheese is used on an authentic Italian pizza, it is typically used sparingly, with a focus on balance and the quality of each ingredient. Fresh mozzarella, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala), is a common choice. This type of cheese is prized for its mild flavour and superb meltability. It offers a soft, moist texture and a creamy taste that complements the other ingredients without overwhelming them.
Other types of cheese that can be used on an Italian pizza include Scamorza, a smoked and aged version of mozzarella with a distinctive smoky flavour and firmer texture, and Mascarpone, which is more commonly used in desserts but can add a silky, luxurious quality to a pizza when used sparingly. For those who prefer a stronger, more pronounced cheese taste, Provolone is an excellent choice. This semi-hard cheese, with its sharp and tangy flavour, is a popular option for Italian pizzas.
It is worth noting that the amount of cheese used on a pizza is a matter of personal preference. Some people prefer a lighter amount of cheese, while others may opt for a more generous topping. However, in authentic Italian pizzas, the focus is on creating a balance between the flavours of the various ingredients, allowing each component to shine through without being overwhelmed by the cheese.
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Pizza types: Pizza Marinara, Pizza Margherita
When it comes to authentic Italian pizza, cheese, especially in large quantities, is not always a defining feature. In fact, some of the most authentic and beloved Italian pizzas don't include cheese at all. Instead, Italian pizza is about balancing fresh, simple ingredients that honour the roots of the dish.
Pizza Marinara
Pizza Marinara is one of the earliest forms of pizza and it contains no cheese at all. This classic Neapolitan pizza is topped with tomato sauce, garlic, oregano, and olive oil. Even today, Pizza Marinara remains one of the most popular pizzas in Italy, especially among purists who appreciate its historic roots. The bold flavours of the toppings make cheese unnecessary, allowing the other ingredients to shine.
Pizza Margherita
Pizza Margherita, on the other hand, is a classic Neapolitan pizza that typically features mozzarella cheese, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala). It is topped with fresh basil, tomatoes, olive oil, sea salt, and garlic. The tomatoes are sliced and put onto the dough, followed by the garlic and basil, and then rounds of sliced mozzarella. Pizza Margherita is drizzled with olive oil and sea salt before baking. It is cooked at a high temperature, resulting in a crispy, not greasy, texture.
In summary, while Pizza Margherita typically includes cheese, Pizza Marinara does not, showcasing how authentic Italian pizzas can vary in their use of cheese while still honouring the roots of the dish and focusing on balancing fresh, simple ingredients.
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Pizza bases: Thin and crispy, made with 00 flour
Pizza is a beloved dish around the world, but many people are surprised to learn that cheese, especially in large quantities, is not always a defining feature of traditional Italian pizza. In fact, some of the most authentic and popular Italian pizzas, like the Pizza Marinara, do not include cheese at all. Instead, Italian pizza is about balancing fresh, simple ingredients that honour the roots of the dish.
When it comes to creating the perfect pizza base, the type of flour used plays a crucial role. "00" flour, also known as doppio zero flour, is a fine flour with a soft texture that is commonly used in Italian pizza-making. It is made from a blend of soft wheat and has a lower gluten content than other types of flour, resulting in a more delicate dough. This flour is essential for achieving the signature thin and crispy crust of authentic Italian pizza.
To make a pizza base with "00" flour, start by mixing the flour with other dry ingredients like sea salt and instant or active dry yeast. Then, add cold water and mix until a smooth and sticky dough forms. The dough should not stick to the sides of the bowl, only a little to the bottom. If it is too sticky, sprinkle in a little more flour, and if it is too dry, add a bit more water.
Once the dough is prepared, it's time to shape it. Gently stretch the dough, forming a thin, round base. This technique is an art that takes practice to master. After stretching, let the dough rest and rise for about an hour. This will give the base a fluffy consistency while maintaining the thin, crispy texture that is characteristic of Italian pizza.
Finally, it's time to bake. Transfer the dough to a preheated pizza stone in a hot oven, ideally at 525°F or higher. Bake the pizza for approximately 5 to 7 minutes, or until the edges are golden brown. This high temperature and short baking time will ensure a crispy crust without overcooking the toppings.
By following these steps and using "00" flour, you can create an authentic Italian pizza base that is thin, crispy, and full of flavour—the perfect foundation for your favourite toppings.
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Pizza toppings: Fresh basil, oregano, olive oil, Italian sausage, salami, black olives, anchovies
When we think of pizza, we often think of cheese as a central component. However, this is not always the case with authentic Italian pizzas, which focus on balancing fresh, simple ingredients. In fact, some of the most authentic and beloved Italian pizzas, like the famous Pizza Marinara, do not include cheese at all. Instead, the pizza is topped with tomato sauce, garlic, oregano, and olive oil, creating a rich and savory flavor profile.
That being said, cheese is certainly not absent from all authentic Italian pizzas. When cheese is included, it is typically fresh mozzarella, made from either cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala). This cheese lends the pizza its distinct texture, contrasting the crispy crust and surprising the taste buds. However, it is important to note that cheese is often used sparingly in Italy, with a focus on balance and the quality of each ingredient.
Now, let's discuss the toppings you mentioned and how they fit into an authentic Italian pizza:
- Fresh basil: Basil is a classic Italian ingredient that adds a burst of flavor to any pizza. It is often used alongside tomato sauce and mozzarella to complete the tri-color of the Italian flag. Basil can be scattered over the pizza just before baking or used as a final garnish for a fresh, herbal touch.
- Oregano: Oregano is another herb that pairs well with Italian flavors. It can be used fresh or dried and is often sprinkled over the pizza along with olive oil to add spice and aroma.
- Olive oil: A drizzle of extra virgin olive oil can enhance the flavors of other toppings and add a hint of fruitiness. It is also used in the dough-making process and can be brushed onto the outer edges of the pizza crust.
- Italian sausage: Sausage is a popular topping for Italian pizzas, adding a savory and hearty element. It can be used alongside other toppings like kale or olives for a flavorful combination.
- Salami: Salami is a classic Italian cured meat that makes a great pizza topping. It can be used on its own or paired with other ingredients like spicy peppers and onions for a spicier profile.
- Black olives: Olives are a staple in Italian cuisine and make an excellent pizza topping. They add a briny, savory note to the pizza and pair well with anchovies, capers, and other classic Italian ingredients.
- Anchovies: Anchovies are a traditional topping for Italian pizzas, especially on pizzas like Pizza Napoli, which is a Margherita pizza topped with anchovies and capers. Using high-quality anchovies is essential, as their flavor can make or break the pizza.
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Frequently asked questions
The answer is both yes and no. While some traditional Italian pizzas like the iconic Pizza Margherita feature Mozzarella di Bufala as a topping, many other authentic varieties do not include cheese. In fact, some of the earliest forms of pizza, like the famous Pizza Marinara, contain no cheese at all.
When cheese is used in authentic Italian pizza, it’s typically fresh mozzarella, either from cow’s milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala). Other Italian cheeses used on pizza include gorgonzola, provolone, and mascarpone.
Italian pizzas use less cheese than their American counterparts. The cheese is used sparingly, with a focus on balance and the quality of each ingredient.
