Frederic Melton
Pizza is a beloved dish worldwide, with its roots deeply embedded in Italian culinary traditions, especially the variety of cheeses used as toppings. The most common cheese used on pizza is mozzarella, which is celebrated for its mild flavour, superb meltability, and soft, moist texture. However, there are many other types of Italian cheeses used on pizzas, such as provolone, gorgonzola, scamorza, mascarpone, and ricotta, each offering a unique flavour and texture.
Cheeses Italians Put on Pizza
| Characteristics | Values |
|---|---|
| Most Common Cheese | Mozzarella |
| Other Popular Cheeses | Provolone, Gorgonzola, Scamorza, Mascarpone, Parmesan, Saint Agur Blue Cheese, Asiago, Taleggio, Fontina, Ricotta |
| Cheese Combinations | Mozzarella and Goat's Cheese, Mozzarella and Saint Agur Blue Cheese, Mozzarella, Parmesan, Gorgonzola and Cream Cheese |
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What You'll Learn
Mozzarella
When purchasing mozzarella for pizza, it is important to check the ingredients list. Some brands may contain additives or anti-clumping preservatives that can adversely affect the flavour. For the purest flavour, it is best to choose a product that only contains mozzarella.
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Provolone
There are two main varieties of provolone: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version, aged for two to three months, with a pale yellow colour and a mild, creamy, and slightly sweet flavour. Provolone Piccante is the more mature and sharp version, aged for at least four months, with a very sharp taste produced using lipase (enzyme) derived from goats.
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Gorgonzola
The maturity of gorgonzola can vary, with the more intense gorgonzola piccante being aged for 90 days, while the milder and sweeter gorgonzola dolce is aged for 60 days. Both types can be used on pizzas, depending on the desired flavour profile.
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Mascarpone
While mozzarella is the most common cheese used on Italian pizzas, mascarpone is another Italian cheese that can be used to create a sweet, creamy topping. Mascarpone is a soft cheese that can be spread on the dough and acts like a sauce. It is a great addition to a classic margherita-style pizza and can be used to top off a spinach and mushroom pizza.
When making a spinach and mushroom pizza with mascarpone, it is important to cook the spinach and mushrooms until there is very little liquid left. This is to prevent the pizza from becoming soggy. The mascarpone cheese is spread on the dough, followed by the spinach and mushroom mixture, and then the mozzarella. The pizza is then baked for 25-30 minutes or until the base is crisp and the mozzarella is melted and slightly golden.
It is worth noting that the mascarpone is easier to spread on the dough if it is at room temperature. Additionally, when using firmer, pre-grated mozzarella, it is recommended to cover the pizza with it evenly and then place the mascarpone dollops on top.
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Scamorza
When used on pizza, scamorza adds a creamy and milky flavour. It pairs well with other toppings, such as caramelised onions, herbs, and vegetables. Its melting properties create a gooey and stringy texture, characteristic of a classic pizza.
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Frequently asked questions
Mozzarella is the quintessential pizza cheese, with its mild flavour and superb meltability.
Scamorza, a smoked variant of mozzarella, is another popular choice for its distinctive smoky flavour and firmer texture. Provolone, originating from southern Italy, is also a good option for those who prefer a stronger, more pronounced cheese taste.
For a gooier taste, Camembert cooks up perfectly on a pizza. For a lighter, creamier texture, ricotta is a good choice.
Italians typically use combinations of mozzarella, gorgonzola, fontina, and parmigiano reggiano on their pizzas.
Italians typically use a thin base, tomato puree, cheese, and two or three toppings. They avoid toppings like chicken, pineapple, and sweet and sour combinations.
