Patrick Oconnell
Feta cheese is a popular ingredient in Greek pizza, adding a tangy, bold flavour to the dish. It is a crumbly yet moist Greek curd cheese made from sheep's milk or a mixture of sheep and goat's milk. Feta doesn't melt like mozzarella, so it is often paired with mozzarella cheese to get the best of both worlds. When making a pizza with feta cheese, it is recommended to use feta in brine and to sprinkle it on top of the other ingredients before baking.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Type of Feta Cheese | Feta in brine (MtVikos or Dodoni) |
| Feta Cheese Substitutes | Israeli or Bulgarian feta |
| Other Cheese Options | Mozzarella, Kasseri, Burrata, Provolone |
| Base | Whole wheat pizza dough, store-bought pizza dough, or prepared pizza crust |
| Toppings | Spinach, red peppers, artichokes, red onions, tomatoes, olives, oregano, basil, thyme, chilli flakes, roasted veggies |
| Oven Temperature | 200-260°C or 400-500°F |
| Baking Time | 10-25 minutes |
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What You'll Learn
Feta cheese quantity and placement
Feta cheese is a popular ingredient in Greek-style pizzas, where it is often paired with spinach, olives, roasted red peppers, artichokes, and tomatoes. Feta is known for its salty, tangy flavor, and crumbly yet moist texture. When adding feta to a pizza, it is important to consider both the quantity and placement of the cheese to ensure optimal flavor and texture.
In terms of quantity, the amount of feta used can vary depending on personal preference and the size of the pizza. For a standard-sized pizza, a block of feta cheese in brine, such as MtVikos or Dodoni, is a good option. Israeli or Bulgarian feta are also suitable substitutes. It is recommended to avoid pre-crumbled or fat-free feta, as these varieties tend to be dry and tasteless.
When placing the feta on the pizza, it is important to consider its melting properties. Feta does not melt in the same way as other cheeses, such as mozzarella. If a melty texture is desired, it is best to combine feta with a melting cheese, such as mozzarella, or to use a combination of both. The feta can be crumbled or cut into small cubes and sprinkled evenly over the pizza, or it can be concentrated in certain areas, depending on the desired flavor distribution.
For a Greek-style pizza, the feta is typically combined with other toppings such as roasted vegetables, including onions, tomatoes, and peppers. The vegetables can be roasted beforehand and then added to the pizza, or they can be placed directly on the dough and baked together. The feta can be added before or after the vegetables, depending on the desired level of browning and melting.
Overall, the quantity and placement of feta cheese on a pizza can be adjusted to suit personal preferences and the specific recipe. Experimenting with different amounts and arrangements can lead to delicious and unique flavor combinations.
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Choosing the right feta cheese
Feta is a brined, salty, white cheese that is usually Greek, though other countries make it. It is made from sheep's milk or a mix of sheep and goat's milk. However, in the US, you can also find cow's milk feta.
When choosing the right feta cheese for your pizza, it is always best to get a block of feta in brine. The brine intensifies the flavor, improves its creamy texture, and elongates its lifespan. You can also use the brine as a secondary ingredient to marinate chicken, thin out whipped feta dips, build flavor in broths and braising liquids, and cook grains and beans.
There are several types of feta cheese to choose from, differentiated by origin, milk type, and packaging technique. Here are some of the most common types:
- Greek feta: Greek feta is briny, tangy, and sharp, with a fine texture, making it perfect for crumbling on salads or sprinkling on cold soups. It is traditionally made from sheep's milk, although sometimes a little goat's milk is blended in. While Greek feta is not the saltiest, it packs the most flavor compared to other types of feta.
- French feta: French feta is less briny than its peers and tends to be softer. It is great for whipping and serving alongside roasted vegetables or spreading on crusty bread. French feta is most often made with sheep's milk, but some goat's milk feta is also produced in France, which can be slightly drier and tangier.
- Bulgarian feta: Bulgarian feta is made from sheep's milk and has a creamier texture, although the saltiness can vary. It sometimes has a grassy or "sheepy" flavor mixed with a yeasty, tangy finish.
- Israeli feta: Israeli feta is full-flavored and creamy, usually not overly salty, and most often made from sheep's milk.
- American feta: American feta can be made with sheep, goat, or even cow's milk.
When buying feta cheese, it is important to note that pre-crumbled or fat-free feta does not exist in Greece and tends to be dry and tasteless. It is best to avoid these varieties if you want a more authentic and flavorful feta cheese experience.
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Preparing the pizza dough
Ingredients:
First, gather your ingredients. For a basic pizza dough, you will need:
- All-purpose flour or bread flour (about 800-900g for 3-4 large pizzas)
- Water (500ml for 3-4 large pizzas)
- Olive oil (about 4 tablespoons)
- Salt (2-3 teaspoons)
- Sugar (1-2 teaspoons)
- Active dry yeast (1 pack)
- Optional: Garlic powder or other herbs and spices
Mixing the Dough:
In a large mixing bowl, combine the flour, salt, sugar, and yeast. Stir these dry ingredients together. Then, create a well in the center and pour in the water and olive oil. Mix everything with a spoon or your hands until a dough forms.
Kneading the Dough:
Turn the dough out onto a floured surface and knead it for about 3 minutes, or until it is smooth and elastic. If the dough is sticky, add small amounts of flour until it becomes more manageable. You can also drizzle a little olive oil on your hands to prevent sticking. The dough should be soft and slightly sticky, but not wet.
Rising the Dough:
Place the dough in a well-oiled bowl and cover it with plastic wrap or a damp cloth. Let it rest in a warm place for about 30 minutes to 2 hours, depending on your recipe. This will allow the dough to rise and double in size.
Shaping the Dough:
Once the dough has risen, divide it into 3-4 smaller pieces, depending on how many pizzas you want to make. Use your fingers and knuckles to gently stretch and shape each piece of dough into a round or rectangular shape, making sure to leave the edges thicker than the center. The dough should be about 1/3 inch thick. If the dough shrinks back while stretching, let it rest for a few more minutes before trying again.
Your pizza dough is now ready to be topped with your favorite ingredients, including feta cheese! Remember to preheat your oven and use a pizza stone or a sheet pan lined with parchment paper for baking. Enjoy creating your delicious feta cheese pizza!
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Adding extra toppings
When it comes to adding extra toppings to your pizza, the possibilities are endless! Here are some ideas to get you started:
Vegetables
Roasted vegetables such as red onions, cherry tomatoes, red peppers, and artichokes can add a burst of flavour and colour to your pizza. You can also try other vegetables like spinach, regular tomatoes, or sweet peppery onion slices. If you're short on time, you can use store-bought or ready-made pizza sauce as a base and simply add your desired toppings.
Herbs and Spices
Fresh herbs like basil, thyme, and oregano can enhance the flavour of your pizza. Dried versions of these herbs can also be used if fresh ones are not available. For an extra kick, add some chilli flakes, black pepper, or red pepper flakes.
Cheese
As feta cheese doesn't melt, it is often combined with other cheeses like mozzarella, burrata, or kasseri cheese. Mozzarella adds a creamy texture, while kasseri is more savoury and melts well. If you want a melty cheese texture, be sure to add a cheese that melts well in addition to the feta.
Meat
If you're not making a vegetarian pizza, you can add meat toppings like pepperoni, Italian sausage, or grilled chicken. Just remember to cook the meat thoroughly before adding it to your pizza.
Other Toppings
Olives, especially Kalamata olives, are a popular choice for Greek-style pizzas. You can also experiment with different types of oils, such as extra virgin olive oil, or try marinating your tomatoes in brown sugar for a unique twist.
Remember, the key to a delicious pizza is balancing flavours and textures. Don't be afraid to experiment and find the combination that suits your taste buds!
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Baking the pizza
Once you've prepared your dough and toppings, it's time to bake your pizza!
First, preheat your oven to a high temperature. The exact temperature will depend on your oven and the type of pizza you're making, but temperatures between 240°C and 260°C (465°F) and 500°F are common. If you're using a pizza stone, place it in the oven as it preheats.
Next, stretch your dough into your desired shape—round or rectangular—and place it on a piece of parchment paper. Drizzle olive oil over the dough, then add your toppings. For a Greek pizza with feta cheese, start with a layer of shredded mozzarella, then add roasted vegetables, olives, oregano, and thyme leaves. Finally, top with crumbled feta cheese and a drizzle of olive oil.
Transfer the pizza to the preheated oven. If you're using parchment paper, you can slide the pizza directly onto a preheated pizza stone, then bake for 3 minutes before carefully pulling the parchment paper out. Bake the pizza for about 10 to 25 minutes, until the crust is golden brown and the cheese is bubbly. If you're using a baking stone or steel, the baking time may be significantly less, so keep an eye on your pizza to avoid overcooking.
Once your pizza is cooked to perfection, remove it from the oven and let it cool slightly before slicing and serving. Enjoy the delicious combination of melted mozzarella and tangy, bold feta cheese!
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Frequently asked questions
It is best to get a block of feta in brine, like MtVikos, or Dodoni. Israeli or Bulgarian feta are suitable substitutes.
Feta cheese goes well with roasted red peppers, artichokes, olives, basil, tomatoes, oregano, and spinach.
You can use your favourite pizza dough recipe or a prepared pizza crust. If you want to make your own dough, combine all-purpose flour, instant yeast, salt, water, and olive oil in a large bowl.
If your dough has been refrigerated, take it out of the fridge 30 minutes before you start cooking. Place the dough on a heavily floured surface, stretch it with your fingers, and shape it with your hands into a round.
First, bake the dough without any toppings for about 5 minutes. Then, add your toppings and bake until the crust is golden brown and the cheese is melted, which should take about 10-25 minutes.
