Frederic Melton
Pizza is a beloved dish worldwide, with many variations and toppings to choose from. When we think of pizza, melted cheese often comes to mind, but does Italian pizza always include it? The answer is nuanced. While some iconic Italian pizzas, like the Pizza Margherita, traditionally feature cheese, specifically Mozzarella di Bufala, other classic varieties, such as the Pizza Marinara, are cheese-free. Italy's approach to pizza emphasizes balance and the quality of each ingredient, allowing the crust, sauce, and fresh toppings to shine. So, while cheese is not always present, when it is included, it is used sparingly to enhance rather than overwhelm.
| Characteristics | Values |
|---|---|
| Cheese in Italian pizza | Used sparingly, with a focus on balance and quality |
| Type of cheese used | Fresh mozzarella, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala) |
| Role of cheese | Supporting role, enhancing rather than overpowering the pizza |
| Cheese-free pizzas | Pizza Marinara, a classic Neapolitan pizza with tomato sauce, garlic, oregano, and olive oil |
| Cheese-topped pizzas | Pizza Margherita with fresh Mozzarella di Bufala |
| Other Italian cheeses used | Provolone, Scamorza, Pecorino Romano, Ricotta, Aged Asiago, Taleggio, Gorgonzola |
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What You'll Learn
- Pizza Marinara is a popular Italian pizza that does not include cheese
- When cheese is used on Italian pizzas, it is often fresh mozzarella?
- Other types of cheese used on Italian pizzas include provolone, pecorino romano, and ricotta
- Italian pizzas tend to use cheese sparingly to allow other ingredients to shine
- Mozzarella is prized for its mild flavour and superb meltability
Pizza Marinara is a popular Italian pizza that does not include cheese
Pizza is often associated with cheese, and while some traditional Italian pizzas like the iconic Pizza Margherita feature Mozzarella di Bufala as a topping, many authentic Italian pizzas do not include cheese. In fact, cheese is often used sparingly in Italy, with a focus on balance and the quality of each ingredient.
Pizza Marinara is one such example of a popular Italian pizza that does not include cheese. It is a classic Neapolitan pizza topped with tomato sauce, garlic, oregano, and olive oil. The combination of these ingredients creates a rich and savoury flavour profile that needs no extra adornment. Pizza Marinara is believed to have been invented in Naples in 1734 at Pizzeria Port'Alba, which is considered the oldest pizzeria in the world. It was supposedly the oldest tomato-topped pizza and was commonly ordered by poor sailors as it was made from easily preservable ingredients.
The key ingredients of Pizza Marinara are few but important. Dough is topped with tomatoes, garlic, oregano, and extra-virgin olive oil. The dough for this pizza would traditionally be made with type 0 or type 00 wheat flour, fresh (not dry) yeast, water, and salt. Traditional Associazione Vera Pizza Napoletana (VPN) approved pizzas are cooked at very high temperatures (about 900°F) in a wood-burning dome oven for no more than 90 seconds. They feature a thin, soft crust with a bit of bubbling and charring.
While Pizza Marinara is traditionally made without cheese, some variations of this pizza include toppings such as artichokes, ham, mushrooms, and olives. In some versions, cheese is optional, allowing the focus to remain on the hearty and varied toppings. At restaurants such as Livia Bar and Grill, you can find both traditional and modern interpretations of this classic pizza.
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When cheese is used on Italian pizzas, it is often fresh mozzarella
While pizza is often associated with melted cheese, the dish in its earliest form did not always include cheese. Originating in Naples, pizza was initially a simple flatbread topped with ingredients like tomatoes, olive oil, garlic, and herbs. The classic Neapolitan Pizza Marinara, for instance, is a cheese-less pizza featuring tomato sauce, garlic, oregano, and olive oil.
Over time, cheese has become an optional addition to Italian pizzas, with the focus remaining on showcasing the quality of the toppings and dough. When cheese is used, it is typically fresh mozzarella, a variety known for its delicate flavour and creamy texture. Mozzarella can be made from either cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala). The latter, originating from southern Italy's Campania region, is especially prized for its soft, moist texture and rich, creamy taste.
Mozzarella's mild flavour and superb meltability make it a popular choice for pizzas, where it adds a silky, luxurious quality without overwhelming the other ingredients. This is in contrast to American-style pizzas, where cheese often takes centre stage with heavy layers. In Italy, the approach is to let the crust, sauce, and fresh toppings shine, with cheese playing a supporting role.
Other Italian cheeses used on pizzas include Provolone, a semi-hard cheese with a sharp, tangy flavour; Pecorino Romano, a bold and salty hard cheese grated over pizzas; and Ricotta, a mild and slightly sweet cheese with a light, creamy texture. Scamorza, a smoked variant of mozzarella, adds a robust flavour to pizzas, while the blue-veined Italian cheese Gorgonzola brings a sharp, pungent flavour.
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Other types of cheese used on Italian pizzas include provolone, pecorino romano, and ricotta
Provolone is a sharp-tasting cheese that pairs well with onions and mozzarella. A recipe for pizza with onion and provolone involves scattering provolone over the dough, topping it with onions, drizzling with oil, and seasoning with kosher salt before baking.
Pecorino Romano is a nutty-flavoured sheep's milk cheese with a sharp taste. It is a key ingredient in the classic central Italian dish, cacio e pepe, which also includes coarse, freshly ground black pepper, and long, thin pasta. A cacio e pepe pizza recipe includes sprinkling the cheese all over the pizza and seasoning with pepper.
Ricotta is a mild, creamy cheese that holds its shape when heated. It is a good topping for pizza crust and pairs well with garlic, herbs, tomatoes, and olive oil. A ricotta pizza recipe includes adding ricotta to the pizza dough before baking, along with spinach, basil, mozzarella, and sun-dried tomatoes.
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Italian pizzas tend to use cheese sparingly to allow other ingredients to shine
While pizza is often associated with melted cheese, the inclusion of cheese was not always a defining characteristic of the dish in its early days in Italy. Pizza, as it was originally conceived in Naples, was more akin to a simple flatbread adorned with a handful of toppings. Tomatoes, olive oil, garlic, and a variety of herbs were commonly used, but cheese was not always present.
The absence of cheese on early pizzas is exemplified by the classic Neapolitan Pizza Marinara, which remains a popular choice in Italy today, especially among those who appreciate its traditional roots. This variety is topped with tomato sauce, garlic, oregano, and olive oil, showcasing how flavourful simplicity can be.
However, it's important to note that cheese has indeed found its way onto many Italian pizzas, with the iconic Pizza Margherita featuring Mozzarella di Bufala, a type of cheese that originated in southern Italy, specifically the Campania region. This cheese, made from water buffalo milk, is known for its mild flavour, soft texture, and creamy taste, adding richness without overwhelming the other ingredients.
Despite the inclusion of cheese on some pizzas, Italian pizzas tend to use cheese sparingly to allow other ingredients to shine. This differs from the American style of pizza, where cheese often takes centre stage, with heavy layers becoming a defining characteristic. In Italy, the focus is on balance and quality, with the crust, sauce, and fresh ingredients taking precedence, while cheese plays a supporting role. This approach ensures that each flavour in an Italian pizza can speak for itself, creating a harmonious blend of tastes and textures.
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Mozzarella is prized for its mild flavour and superb meltability
While pizza brings up visions of melted cheese, cheese was not always a central component of the dish. In fact, pizza, as it first appeared in Naples, was more of a humble flatbread with simple toppings. These toppings often included tomatoes, olive oil, garlic, and various herbs. Some of the earliest forms of pizza, like the famous Pizza Marinara, contain no cheese at all.
Mozzarella, the quintessential pizza cheese, is prized for its mild flavour and superb meltability. Originating from southern Italy, particularly the Campania region, this cheese has a history that dates back to the 12th century. Traditionally made from the milk of Italian water buffalo, it is now commonly made with cow's milk. It is celebrated for its soft, moist texture and creamy taste. Its mild flavour and superb meltability make it a perfect match for pizzas, where it adds a silky, luxurious quality without overwhelming the other ingredients.
Mozzarella's meltability is due to its high moisture content. When heated, this moisture turns into steam, creating the desirable stretch and gooey texture. To make low-moisture mozzarella, fresh mozzarella is allowed to further sour and is then carefully dried in a controlled environment. Low-moisture mozzarella has a longer shelf life and is therefore often chosen by pizzerias. It is also saltier and denser than its high-moisture counterpart.
Mozzarella is not the only cheese that is commonly used on pizzas. Provolone, Scamorza, and Gorgonzola are also popular choices. Provolone, with its sharp and tangy flavour, is an excellent choice for those who prefer a stronger, more pronounced cheese taste. Scamorza is essentially mozzarella that has been aged and smoked, lending a robust flavour profile. While Gorgonzola is a type of blue cheese with a sharp, slightly pungent flavour, it is also mild enough to be enjoyed by children.
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Frequently asked questions
Yes and no. While some pizzas like the Pizza Margherita feature Mozzarella di Bufala, many authentic Italian pizzas do not include cheese. Cheese is often used sparingly in Italy, with a focus on balance and ingredient quality.
Fresh mozzarella, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala), is commonly used on Italian pizzas. This is because it has a delicate flavour and creamy texture, adding richness without overwhelming the dish.
The Pizza Marinara is a classic Neapolitan pizza that does not contain any cheese. It is topped with tomato sauce, garlic, oregano, and olive oil.
Aside from the Pizza Margherita, the Quattro Formaggi ("four cheeses") is another Italian pizza that contains multiple types of cheese, such as mozzarella, gorgonzola, fontina, and parmigiano.
Provolone, pecorino romano, ricotta, scamorza, mascarpone, taleggio, and gorgonzola are all Italian cheeses that can be used on pizzas, depending on regional variations and personal preferences.
