Andy Montoya
There are many ways to make a pizza, and the order of toppings, cheese, and sauce can vary depending on the style of pizza and the desired texture and taste. The classic order of sauce, cheese, and then toppings is still a classic for a reason: toppings need the most cooking and direct heat, while sauce and cheese only need enough heat to warm them through. However, there are several pizzas that have cheese on first, such as Sicilian-style pizzas, and Chicago-style deep-dish pizzas, which have sauce on top.
Should you cook pizza toppings or cheese first?
| Characteristics | Values |
|---|---|
| Classic order | Crust, sauce, cheese, toppings |
| Sicilian-style order | Crust, cheese, sauce, toppings |
| Chicago-style deep-dish order | Crust, cheese, toppings, sauce |
| Toppings that will burn | Put under the cheese |
| Toppings that will hold up in the oven | Put on top of the cheese |
| Toppings that will get soggy | Put on top of the cheese |
| Toppings that will dry out | Put under the cheese |
| Toppings that will benefit from toasting | Put on top of the cheese |
| Toppings that will release water vapor | Put on top of the cheese |
| Toppings that will be steamed | Put under the cheese |
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What You'll Learn
The classic order: crust, sauce, cheese, toppings
The classic way to assemble a pizza is to start with the crust, followed by sauce, cheese, and finally, toppings. This sequence is designed to ensure that each ingredient receives the right amount of heat. The toppings typically require the most cooking and direct heat, while the sauce and cheese only need enough warmth to melt and cook through.
However, the order can vary depending on the type of pizza and the specific toppings used. For example, in a Chicago-style deep-dish pizza, the cheese is placed on the crust first, followed by the toppings, an additional layer of cheese, and finally, the sauce. This method helps prevent the thick dough from becoming soggy due to the wet sauce.
The placement of toppings themselves can also be adjusted. Toppings that are prone to burning or drying out, such as vegetables or herbs, are often placed under the cheese to protect them from direct heat. Conversely, toppings that benefit from toasting or browning, like fatty meats or drier ingredients, are usually placed on top of the cheese to receive maximum heat.
Additionally, it is essential to consider the moisture content of the toppings. Ingredients that release water vapour during cooking, such as pineapple or mushrooms, can make the pizza soggy if placed under the cheese. Pre-cooking or drying out these toppings can help mitigate this issue, allowing them to be placed under the cheese if desired.
Experimentation is key to finding the perfect combination for your taste preferences and chosen toppings.
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Sicilian-style: cheese, sauce, toppings
When it comes to Sicilian-style pizza, the order of assembly is cheese, sauce, toppings. This style of pizza is cooked in a tray, similar to a Focaccia, and is deeper than other pizzas. The cheese is placed directly on the pizza crust, followed by the sauce, and finally the toppings. This order of assembly is said to help the thick, bread-like dough cook better without becoming soggy from the wet sauce.
The Sicilian method is also used for Chicago-style deep-dish pizza, where the cheese is first layered on the crust, followed by toppings, then more cheese, and finally the sauce. This unique arrangement creates a decadent pizza with a soft crust.
When deciding the order of toppings, it is important to consider the type of crust, the nature of the toppings, and the desired texture. For example, moisture-rich vegetables like zucchini or mushrooms are typically placed on top of the cheese to allow moisture to evaporate. However, if these vegetables are dried beforehand, they can be placed under the cheese to prevent sogginess. On the other hand, delicate ingredients like arugula, spinach, fresh basil, or other herbs are added in the final minutes of cooking or even after the pizza is fully cooked to preserve their texture and flavour.
Meat toppings also play a role in the order of assembly. Fatty meats like pepperoni are often placed on top of the cheese, while less fatty proteins like chicken and shrimp are placed under the cheese to prevent drying out. Additionally, ingredients that can easily burn, such as thin vegetable slices, are hidden beneath the cheese layer.
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Chicago deep-dish: cheese, toppings, sauce
Chicago-style deep-dish pizza is assembled in the reverse order of a traditional pizza, with cheese going directly on the crust, followed by toppings, sauce, and then sometimes more cheese. This order of assembly is said to prevent the crust from getting soggy.
The crust is a key component of Chicago-style deep-dish pizza, and it is important to ensure that it is crunchy and flaky. To achieve this, the dough should be pressed up the sides of a cake pan or traditional Chicago-style pizza pan, which has higher sides than a regular pizza pan. This creates the signature deep wall of crust that will hold all the toppings.
When it comes to cheese, sliced mozzarella is recommended, as it melts evenly and browns faster than whole milk mozzarella. However, shredded mozzarella is also an option, and you can also add other cheeses like provolone, parmesan, or Italian cheeses.
For the toppings, Italian sausage, pepperoni, and bacon are popular choices. You can also add vegetables like mushrooms, onions, spinach, or peppers.
Finally, the sauce is typically a thick and chunky uncooked tomato sauce, made by crushing whole San Marzano tomatoes, which are known for their thick flesh and sweet, robust flavour. You can also add other ingredients to the sauce like minced onion, garlic, and olive oil.
Once you have assembled your pizza, bake it in a preheated oven at 425-450 degrees Fahrenheit until the crust is golden brown.
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Avoiding soggy toppings
The classic arrangement of pizza toppings is crust, sauce, cheese, and then toppings. However, this order can be mixed up depending on the type of toppings and the desired texture. To avoid soggy toppings, it is important to reduce moisture and ensure that each ingredient gets the right amount of heat. Here are some tips to avoid soggy toppings:
Precook Vegetables
Vegetables that are prone to burning, such as onions, green peppers, and mushrooms, can be sautéed or roasted before placing them on the pizza. This removes moisture and prevents them from burning to dust before the pizza is cooked.
Place Moisture-Rich Toppings on Top
Toppings with high moisture content, such as zucchini, mushrooms, and tomatoes, should be placed on top of the cheese to allow the moisture to evaporate. However, if these vegetables are dried before adding them to the pizza, they can be placed under the cheese without creating a soggy mess.
Avoid Overloading the Pizza
Adding too many toppings, especially those with high moisture or oil content, can lead to sogginess. Try to limit the number of toppings to four ingredients and reduce the amount of olive oil used if you have oily toppings like salami.
Use the Right Type of Cheese
Some cheeses, such as fresh mozzarella, can release a lot of moisture in the oven, making the pizza soggy. Instead, opt for a blend of cheeses, such as mozzarella for stretch, cheddar for flavour, and parmesan for sharpness.
Cook at the Right Temperature
Cooking the pizza at a high temperature helps to create a crispy crust. Preheat the oven for at least 30 minutes to ensure it reaches the desired temperature. If using a traditional oven, cook the pizza for a longer time on a lower rack to allow the dough to cook thoroughly without burning the toppings.
Use a Pizza Stone
A pizza stone can help absorb condensation and create a crispy crust. It is especially useful when cooking the pizza on the highest rack, where the top tends to cook faster than the bottom.
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Cooking toppings separately
Cooking pizza toppings separately before placing them on the pizza is a great way to ensure your pizza turns out perfectly. This method is especially useful if you want to avoid soggy toppings, as it gives them some moisture and resistance to the heat. It is also a good option if you are using ingredients that may burn easily, such as spinach, fresh herbs, or thin slices of vegetables. By cooking these ingredients separately first, you can then place them under the cheese, protecting them from the direct heat of the oven and preventing them from drying out or burning.
For example, if you are using vegetables that are prone to burning, such as onions, green peppers, or zucchini, you can roast, sauté, or dry-roast them before adding them to your pizza. This will help to reduce the moisture content and prevent them from turning to mush under the cheese. Similarly, for ingredients that are prone to drying out, such as chicken or shrimp, cooking them separately first will help to add moisture and prevent them from drying out too much during the pizza cooking process.
Cooking your toppings separately also gives you more control over the cooking process, allowing you to experiment with different textures and flavours. For example, you can try par-cooking your vegetables to bigger chunks, which will help them withstand the heat and prevent them from turning black. You can also add a light sprinkle of Parmigiano Reggiano or Grana Padano to the top of your pizza before baking, which will help to keep the toppings in place and protect them from falling off during the cooking process.
Another benefit of cooking toppings separately is that it can help to reduce the overall cooking time of your pizza. By partially cooking ingredients that take longer to cook, such as proteins, you can ensure that they are fully cooked through without having to overcook the rest of the pizza. This is especially useful when using a very hot, dry oven, which can cook foods very quickly and may lead to uneven cooking if all the ingredients are added raw.
Overall, cooking your pizza toppings separately can be a great way to ensure your pizza turns out perfectly. It gives you more control over the cooking process, allowing you to experiment with different textures and flavours, and helps to prevent common issues such as soggy toppings or burnt ingredients. So, if you're looking to elevate your pizza-making game, don't be afraid to take the extra step and cook those toppings separately!
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Frequently asked questions
The classic order of pizza toppings is crust, sauce, cheese, and then toppings.
In most cases, toppings need the most cooking and direct heat, while sauce and cheese only need just enough heat to warm them through.
Chicago-style deep-dish pizza reverses the order by covering thick layers of sausage and cheese with a final topping of sauce before baking. Sicilian-style pizzas put the cheese directly on the pizza crust and then the sauce goes on top.
If your toppings will get dry and crisp when exposed to the hot oven, they should be placed under the cheese. If your toppings will hold up well to the heat, put them on top of the cheese. You should also consider the type of crust, the nature of toppings, and the desired texture.
Toppings that benefit from heat, such as pepperoni, salami, and other fatty meats, are usually placed on top of the cheese. Thinly sliced vegetables that are prone to burning, such as onions and green peppers, are often placed under the cheese.
