Kamil Perry
Pizza is an Italian dish that has become a staple food around the world. The modern pizza evolved from flatbread dishes in Naples, Italy, in the 18th or 19th century. While pizza is now closely associated with cheese, especially mozzarella, the original Neapolitan pizza did not always include cheese. In fact, some of the earliest forms of pizza, like the famous Pizza Marinara, contain no cheese at all.
| Characteristics | Values |
|---|---|
| Origin | Naples, Italy |
| Original form | Flatbread with simple toppings |
| Common toppings | Tomatoes, olive oil, garlic, herbs |
| Cheese | Not always included |
| Examples of cheese-less pizzas | Pizza Marinara, Sicilian Pizza (sfincione or sfinciuni) |
| Types of cheese used | Mozzarella, Provolone, Cheddar, Parmesan, Emmental, Romano, Ricotta |
| Most popular type of cheese | Mozzarella |
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What You'll Learn
- Pizza Marinara is a classic Neapolitan pizza that does not contain cheese
- The original pizza was a flatbread with simple toppings, and cheese was not always included
- In Italy, cheese is a supporting ingredient, unlike American-style pizza where it takes centre stage
- Mozzarella is the most popular cheese used on pizzas
- Pizza is considered a staple of Italian cuisine, but it was Italian immigrants in Argentina that created the hefty, cheese-laden style
Pizza Marinara is a classic Neapolitan pizza that does not contain cheese
Pizza has become synonymous with cheese, but the original pizza from Naples, Italy, was a simple flatbread with toppings. While some varieties of pizza include cheese, many authentic Italian pizzas do not. Pizza Marinara, for example, is a classic Neapolitan pizza that does not contain cheese.
Pizza Marinara is supposedly the oldest tomato-topped pizza, dating back to around 1735. It was originally made with olive oil, cherry tomatoes, basil, oregano, and garlic. It was a popular dish among poor sailors due to its use of easily preservable ingredients. The addition of tomatoes to the original flatbread is thought to have occurred sometime after the 16th century and before the 18th or early 19th century, when modern pizza emerged.
Pizza Marinara gets its name from its association with sailors ("marinara" comes from the Italian "alla marinara," meaning "in the style of the sailors"). It is one of the most popular pizzas in Italy, especially among purists who appreciate its historical roots. The combination of tomato sauce, garlic, oregano, and olive oil creates a rich and savoury flavour profile that stands on its own without cheese.
While Pizza Marinara does not traditionally include cheese, there are variations of the recipe that do. Some modern interpretations of Pizza Marinara include cheese, either as a topping or incorporated into the sauce. However, the classic Neapolitan version remains true to its roots and does not include cheese.
In contrast, other types of pizza, such as Pizza Margherita, do include cheese as a central component. Pizza Margherita, another classic Neapolitan pizza, typically features fresh buffalo milk mozzarella or cow's milk mozzarella as a topping. The use of cheese in authentic Italian pizza is typically more restrained than in American-style pizza, where heavy layers of cheese are common. In Italy, the focus is often on the crust, sauce, and fresh ingredients, with cheese playing a supporting role.
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The original pizza was a flatbread with simple toppings, and cheese was not always included
Pizza has evolved over the centuries, with the modern version bearing little resemblance to the original flatbreads that first bore the name. The word "pizza" was first documented in 997 CE in Gaeta, Italy, and flatbreads with toppings have been consumed since ancient times. For example, in the 6th century BCE, Persian soldiers baked flatbreads with cheese and dates on their shields. In ancient Greece, citizens made a flatbread called plakous, which was flavoured with toppings such as herbs, onion, cheese, and garlic.
The modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. These flatbreads were often topped with simple ingredients such as garlic, salt, lard, and sometimes cheese. It is uncertain when tomatoes were first added, but it was no earlier than the 16th century. Pizza was sold from open-air stands and bakeries until around 1830, when pizzerias began to have seating areas.
While cheese is a common ingredient in many modern pizzas, it was not always a central component. Some of the earliest forms of pizza, like the famous Pizza Marinara, contain 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 simplicity and historical roots.
When cheese is used in authentic Italian pizza, it is typically fresh mozzarella, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala). These cheeses have a delicate flavour and creamy texture, adding richness without overwhelming the other ingredients. This differs from the American style of pizza, where heavy layers of cheese are often the main attraction. In Italy, the focus is usually on the crust, sauce, and fresh ingredients, with cheese playing a supporting role.
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In Italy, cheese is a supporting ingredient, unlike American-style pizza where it takes centre stage
Pizza has come a long way since its early days as a flatbread dish in Naples, Italy, in the 18th or 19th century. While cheese is now an integral part of pizza, it wasn't always a central component. In its earliest form, pizza was a simple flatbread topped with ingredients such as garlic, salt, lard, and sometimes cheese. The famous Pizza Marinara, one of the earliest forms of pizza, contains no cheese at all, showcasing the flavourful simplicity of ingredients like tomatoes, garlic, oregano, and olive oil.
Today, cheese is used as a crucial ingredient in pizzas worldwide, with mozzarella being the most popular variety. However, the role of cheese differs between Italian and American-style pizzas. In Italy, cheese is a supporting ingredient, used to enhance the overall flavour profile without overwhelming the dish. Fresh mozzarella, either Fior di Latte or Mozzarella di Bufala, is typically used for its delicate flavour and creamy texture. This allows the crust, sauce, and other fresh ingredients to shine.
On the other hand, American-style pizza often features heavy layers of cheese that take centre stage. The quest for the ideal pizza cheese has led to numerous studies and experiments, with annual cheese production for pizza reaching 1 million metric tons in the US in 1997. The abundance of cheese on American pizzas has transformed the dish into a heartier meal, reflecting the cultural influence of Italian immigrants in the US.
While Italian pizzas like Pizza Margherita and other cheese-topped varieties are celebrated globally, many authentic Italian pizzas prioritise other flavours. The focus is on the quality and freshness of ingredients, allowing each flavour to speak for itself. This approach to pizza-making in Italy highlights the role of cheese as an enhancer rather than the main event.
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Mozzarella is the most popular cheese used on pizzas
Pizza has come a long way from its early days as a simple flatbread with toppings in Naples, Italy. While cheese was not always a central component, it has become an integral part of the dish today, with mozzarella being the most popular variety used.
Mozzarella is widely regarded as the best cheese for pizza due to its mild, creamy flavour and supreme stretchability. Its delicate flavour and creamy texture add richness without overwhelming the other ingredients. When melted, it forms elastic strands that deliver a heavenly flavour and textural experience. While fresh whole-milk mozzarella is commonly used, low-moisture whole-milk mozzarella is also an option, providing a tangier taste.
Mozzarella is also favoured for its versatility in blending with other cheeses. It is often combined with provolone, which has a stronger flavour and complements the stretchiness of mozzarella. Another popular blend is mozzarella and cheddar, which balances the mildness of mozzarella with the sharper, tangier flavour of cheddar. For a richer, more indulgent option, mozzarella can be paired with ricotta, creating a smooth and stretchy combination.
In Italy, mozzarella used in authentic pizzas is typically fresh, made from either cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala). This differs from American-style pizzas, which tend to feature heavier layers of cheese. The iconic Pizza Margherita, created in honour of Queen Margherita in 1889, is a classic example of an Italian pizza topped with mozzarella.
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Pizza is considered a staple of Italian cuisine, but it was Italian immigrants in Argentina that created the hefty, cheese-laden style
Pizza is a staple of Italian cuisine, with its roots in Naples, Italy, in the 18th or 19th century. Originally, pizza was a simple flatbread topped with ingredients such as garlic, salt, lard, and sometimes cheese. However, the inclusion of cheese varied, and some early pizzas, like the famous Pizza Marinara, did not include any cheese at all.
When Italian immigrants brought pizza to Argentina, they created a new style that was heartier and more substantial. This evolution was influenced by the greater availability of food in then-prosperous Argentina, which led to the creation of heftier meals. The characteristic style of Argentine pizza, known as "pizza de molde," is defined by its thick, spongy base and elevated bready crust. This style of pizza is typically laden with a generous amount of cheese.
While the exact number of Argentines with Italian ancestry is unclear, estimates suggest that a significant percentage of the population has some Italian lineage. As a result, Italian dishes like pizza, pasta, and milanesa have become staples in Argentina, with unique variations reflecting the influence of immigration.
One notable example of an Argentine pizza variation is the addition of "fainá," a chickpea pancake, as a topping. Fainá, which is also consumed in Italy, became a popular street food in Buenos Aires, especially in working-class Italian migrant neighbourhoods. The combination of fainá with pizza provides a unique textural and flavour contrast, complementing the acidity of the tomato sauce and moderating the tanginess of the cheese.
In conclusion, while pizza is inherently Italian, Italian immigrants in Argentina have undoubtedly left their mark on this beloved dish, creating a distinct style characterised by a thick crust and an abundance of cheese.
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Frequently asked questions
The original pizza, or pizza marinara, did not have cheese. It is a classic Neapolitan pizza topped with tomato sauce, garlic, oregano, and olive oil.
The most popular type of cheese used on pizzas is mozzarella. Other types of cheese used include provolone, cheddar, parmesan, emmental, romano, and ricotta.
Pizza today can be made with a wide variety of toppings and styles. Pizza can be made with thick or thin crusts, stuffed crusts, and deep-dish. The amount of cheese used on pizzas today is also much higher than in the original pizza recipe.
