Patrick Oconnell
The definition of a supreme pizza varies, with different pizzerias offering different toppings. However, a classic supreme pizza typically includes a combination of mozzarella and parmesan cheese, with additional toppings such as pepperoni, sausage, peppers, mushrooms, and onions. Some variations include Canadian bacon, beef, olives, and oregano. In Australia, a supreme pizza may also include pineapple.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Parmesan, Pecorino Romano |
| Type of Toppings | Sausage, Pepperoni, Ham, Mushrooms, Peppers, Olives, Bacon, Meatballs, Onions, Ground Beef or Pork, Canadian Bacon, Capsicum, Bell Peppers, Pineapple, Italian Sausage |
| Crust | Thin and crispy |
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What You'll Learn
Mozzarella is a classic cheese for supreme pizzas
Supreme pizzas are known for their generous toppings, and while the exact ingredients may vary, mozzarella is a classic choice for this style of pizza. In fact, it's so common that some recipes call for a mix of shredded low-moisture mozzarella and grated parmesan to create that classic, cheesy pizza taste.
Mozzarella is a popular pizza cheese because of its meltability and stretchiness. Low-moisture, whole-milk mozzarella is said to be the best option for pizzas as it melts beautifully without becoming greasy. This is important for supreme pizzas, which are often loaded with toppings and require a cheese that will bind the ingredients together.
While some recipes stick to this classic combination, others suggest finishing with a dusting of finely grated parmesan or pecorino Romano cheese for added flavour. This finishing cheese is typically powdered to add texture and a flavour boost to the pizza.
The type of mozzarella used can also vary, with some recipes calling for part-skimmed mozzarella, which has a slightly lower fat content, while others suggest using fresh mozzarella, which has a higher moisture content and a creamier texture. Fresh mozzarella can be more challenging to work with as it releases more liquid, but it adds a delicious creaminess to the pizza.
Regardless of the specific type of cheese used, the supreme pizza is known for its abundance of toppings, and cheese is certainly a key component of this beloved style.
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Parmesan is a popular finishing cheese
Parmesan, or Parmigiano-Reggiano, is a versatile and popular cheese. It is known for its distinct nutty and salty flavour and granular texture. Parmesan is a hard cheese that is traditionally made from cow's milk and aged for at least 12 months, though some varieties are aged for longer, enhancing their flavour and texture. Its complex flavour and versatility make it a popular finishing cheese.
Parmesan is often used as a finishing cheese, grated or shaved over pasta dishes, salads, soups, and roasted vegetables to add a savoury note and a punch of umami. It is also a key ingredient in classic sauces such as the Italian Alfredo. Its salty, nutty flavour and granular texture make it a unique and tasty addition to a variety of dishes.
When used as a finishing cheese, Parmesan can be sprinkled over pizzas, adding a savoury kick to the tomato sauce before the addition of other toppings and cheese. Some supreme pizza recipes include Canadian bacon, pepperoni, mushrooms, bell peppers, and onions, and Parmesan can be a great way to enhance the flavour of these toppings. The salty, nutty notes of Parmesan can complement the sweetness of the tomato sauce and the savoury, spicy toppings.
The popularity of Parmesan as a finishing cheese can also be attributed to its low lactose content compared to other cheeses. This makes it a suitable option for individuals with lactose intolerance, as the aging process reduces the lactose levels in the cheese. Additionally, its concentrated flavour means that a small amount goes a long way, making it a cost-effective and flavourful addition to various dishes.
In summary, Parmesan is a popular finishing cheese due to its distinct flavour, texture, and versatility. It can be used to enhance the flavour of a variety of dishes, from pasta to pizza, and its low lactose content makes it accessible to a wider range of individuals.
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Low-moisture mozzarella is best for melt
While a high-moisture, freshly made mozzarella is the key to a true Neapolitan pizza, low-moisture mozzarella is the cheese of choice for most other pizza styles. This includes the New York style, crispy Greek style, bar pies, New Haven apizza, and even Chicago deep dish pies.
The lower moisture content also means that low-moisture mozzarella has a longer shelf life than fresh mozzarella. Fresh mozzarella is best the day it's made and rapidly deteriorates, developing off-flavors within the first few days. On the other hand, low-moisture mozzarella can last for weeks under refrigeration, making it cheaper for pizzerias as it enables easy transportation and the ability to buy in bulk.
In terms of flavor, low-moisture mozzarella is saltier and denser than fresh mozzarella. Depending on how long it's aged and the temperature it's held at, various bacteria can help it to acquire some of the tangy characteristics of aged cheeses like provolone or cheddar.
If you're looking for a good low-moisture mozzarella to melt, brown, and transform your dishes, try Polly-O or Boar's Head. These cheeses have superior elasticity and meltability. For a better texture, richness, and overall flavor, opt for whole milk low-moisture mozzarella.
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Pre-shredded cheese may have additives
Pre-shredded cheese is undoubtedly convenient, but it may contain additives that you would not find in freshly shredded cheese. These additives are added to prevent caking and to increase shelf life, but they can negatively impact the texture and taste of your food.
One such additive is cellulose, a light powder that is used to coat the cheese and prevent it from sticking together. Cellulose is derived from cotton and wood pulp and is used by food manufacturers to thicken food, replace fat, and increase fiber content. While it is not necessarily harmful, it can affect the consistency of your food, making it difficult to achieve the desired meltiness in dishes like mac and cheese. Instead of a creamy texture with long, stringy pieces of cheese, your dish may end up with a separated, undesirable texture.
Potato starch and calcium sulfate are also commonly added to pre-shredded cheese to prevent caking and absorb moisture. Some brands use an "anti-caking blend" that includes potato starch, cornstarch, calcium sulfate, and natamycin, an additive that prevents mold. While natamycin is approved by the U.S. Food and Drug Administration and other authorities, some individuals are sensitive to ingesting it.
To avoid these additives, you can opt to shred your own cheese from a block. This not only ensures that you know exactly what is in your cheese but also saves you money and, according to some, improves the taste. Shredded cheese from a block is less likely to have a powdery texture and will melt more evenly, giving you the consistency you desire for your recipes.
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Pecorino Romano is a good alternative
While there is no standard definition of a supreme pizza, they typically include meats, vegetables, and cheese. One common cheese used on pizzas is mozzarella, which has a stretchy, greasy texture. However, if you're looking for an alternative, Pecorino Romano is a good option.
Pecorino Romano is a hard cheese from Italy, made from sheep's milk. It has a strong flavour and smell, adding richness to dishes. Its sharp, nutty, and slightly tangy flavour is similar to Parmesan, although Pecorino is more salty. When substituting, use a 1:1 ratio and add additional salt to taste.
Other good alternatives to Pecorino Romano include Asiago, Grana Padano, and Manchego. Asiago is an Italian cheese with a smooth texture and a mild, sweet flavour when fresh. As it ages, it becomes firmer and develops a sharper, nuttier, and more pungent flavour. Grana Padano is similar to Parmesan, with a sweeter, subtler flavour and a less crumbly texture. Manchego is a Spanish sheep's milk cheese with a rich, creamy texture and a tangy flavour.
If you're looking for a more unique substitute, Ossau-Iraty, a French sheep's milk cheese, has a smooth, slightly nutty flavour with a hint of olives and a creamy texture. For a softer, less salty option, try Toscano, which has a sweet, nutty flavour.
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Frequently asked questions
The cheese used on a supreme pizza varies depending on the pizzeria. However, mozzarella is a common choice, often paired with parmesan.
Again, this can vary, but classic toppings include pepperoni, sausage, peppers, and onions. Some supreme pizzas might also include mushrooms, olives, Canadian bacon, beef, ham, and pineapple.
Low-moisture, whole milk mozzarella is a good option, as it melts well and isn't too greasy.
