Randy Chandler
While cheese is considered a staple ingredient in pizzas worldwide, it is interesting to note that it is not always a defining feature of traditional Italian pizzas. In fact, some of the most authentic Italian pizzas do not include cheese at all, focusing instead on balancing fresh, simple ingredients. However, when cheese is used, Italians tend to opt for varieties such as Mozzarella di Bufala, Parmigiano-Reggiano, Pecorino Romano, Gorgonzola, Provolone, Asiago, Fontina, Gruyere, Burrata, and blue cheese. Mozzarella, in particular, is a popular choice due to its stretchy texture and creamy taste.
| Characteristics | Values |
|---|---|
| Cheese-free pizzas | Pizza Marinara |
| Most common cheese | Mozzarella di Bufala |
| Other cheeses | Parmigiano-Reggiano, Gorgonzola, Provolone, Saint Agur, Pecorino Romano, Asiago, Fontina, Gruyere, Burrata, Blue Cheese, Ricotta, Stracciatella, Provola, Brie |
| Combinations | Mozzarella with goat's cheese, Mozzarella with Parmesan, Mozzarella with Gorgonzola, Mozzarella with Saint Agur |
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What You'll Learn
Mozzarella di Bufala is a popular choice for pizza
While cheese is an iconic ingredient for pizza, it may be surprising that cheese, especially in large quantities, is not always a defining feature of traditional Italian pizza. In fact, some of the most authentic and beloved Italian pizzas don't include cheese at all. However, when cheese is included, Mozzarella di Bufala, made from buffalo milk, is a popular choice. Its delicate texture and creamy consistency make it the perfect choice for a classic Pizza Margherita. Fresh mozzarella slices achieve an even distribution and that characteristic, silky "cheese pull".
Mozzarella di Bufala is also a great base cheese for other pizza toppings. For a light and flavoursome topping, combine mozzarella with a goat's cheese like Chavroux. With a smooth and creamy texture, it adds a delicious, fresh flavour that works wonderfully with fresh herbs and leaves. For a bolder blend, combine mozzarella with the sophisticated taste of Saint Agur blue cheese. Its rich, creamy texture and tangy flavour bring an easy gourmet twist to a classic pizza dish.
Mozzarella di Bufala can also be used in combination with other Italian cheeses. For a 100% Italian pizza, Provolone, another stretched-curd cheese, is a great complement. For a subtle kick of flavour, use a more mature version. Gorgonzola, a creamy blue cheese, gives pizza an intense taste and an interesting texture. It should be used sparingly as its flavour is very pronounced. Parmigiano-Reggiano, often referred to as Parmesan, is a savoury hard cheese that adds depth of flavour to pizza. Sprinkle freshly grated Parmesan over your pizza after it comes out of the oven for a delicious crunch.
Mozzarella di Bufala is a versatile and popular choice for Italian pizzas. Its creamy consistency and stretchy texture make it a perfect base for a variety of toppings and combinations. Whether used on its own or in combination with other cheeses, Mozzarella di Bufala enhances the flavours of other ingredients without overpowering them.
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Parmigiano-Reggiano, or Parmesan, adds a savoury crunch
While pizza is often associated with cheese, it may be surprising that cheese is not always a defining feature of traditional Italian pizza. In fact, some of the most authentic Italian pizzas do not include cheese at all, instead focusing on balancing fresh, simple ingredients.
However, when cheese is included, Italians tend to opt for fresh and authentic varieties that enhance the pizza without overpowering it. One such cheese is Parmigiano-Reggiano, often referred to as Parmesan. This hard, savoury cheese adds a delicious crunch and an unparalleled depth of flavour to the pizza. To enjoy the full flavour and texture of Parmigiano-Reggiano, it is best to sprinkle it generously over the pizza after it comes out of the oven.
Parmigiano-Reggiano is a popular choice for Italian pizzas because of its unique characteristics. Firstly, it has a strong and rich flavour that can elevate the taste of the entire pizza. Secondly, its hard and granular texture adds a satisfying crunch, creating a contrast with the softness of the dough and other toppings. This combination of flavour and texture makes Parmigiano-Reggiano a versatile cheese that can be used as a topping or mixed with other cheeses to create a more complex flavour profile.
When choosing to use Parmigiano-Reggiano on a pizza, it is important to consider its strong flavour and how it will interact with other ingredients. It pairs well with a variety of toppings, especially those that can balance its savoury notes. For example, pairing it with sweet ingredients like caramelised onions or fruits can create a delightful contrast of flavours. Additionally, Parmigiano-Reggiano can be combined with other cheeses to create unique flavour profiles. For instance, mixing it with a softer, milder cheese like mozzarella can result in a more balanced taste and texture.
While Parmigiano-Reggiano is a popular choice for Italian pizzas, it is not the only cheese Italians use. Mozzarella di Bufala, made from buffalo milk, is often considered the "queen of pizza cheese". Its delicate texture and creamy consistency make it ideal for achieving the perfect cheese pull on a classic Margherita pizza. Other cheeses commonly used on Italian pizzas include Gorgonzola, Pecorino Romano, and Provolone. Each of these cheeses offers a distinct flavour and texture that can transform a simple pizza into a culinary masterpiece.
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Pecorino Romano is a salty, spicy sheep cheese
While cheese is often considered a defining feature of pizza, it is important to note that some of the most authentic and traditional Italian pizzas do not include cheese at all. Instead, Italian pizza is about balancing fresh, simple ingredients. That being said, cheese undoubtedly plays a crucial role in the flavour of Italian pizza.
Pecorino Romano is a type of Italian sheep cheese that is salty and spicy. It is a hearty cheese that pairs well with toppings like tomato sauce and salami. Its salty and spicy aroma harmonizes excellently with other ingredients, creating a delicious and well-rounded pizza.
Pecorino Romano is made from sheep's milk and has a strong, distinctive flavour. The sheep's milk gives the cheese a higher fat content, which contributes to its rich and creamy texture. This cheese is aged for at least eight months, and during this time, it develops its characteristic salty and spicy notes.
As a hard cheese, Pecorino Romano can be grated and sprinkled generously over a pizza. This allows for an even distribution of the cheese, ensuring that every bite is packed with flavour. The spiciness of the cheese adds a bold and intense kick to the pizza, creating a unique and memorable taste experience.
When paired with classic pizza toppings like tomato sauce and salami, Pecorino Romano enhances the overall flavour profile of the dish. Its salty and spicy characteristics complement the sweetness of tomato sauce, while its bold flavour can stand up to the robust taste of salami. This combination creates a harmonious blend of flavours that is both satisfying and intriguing.
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Gorgonzola is a bold, creamy blue cheese
While mozzarella is the most popular choice of cheese for pizza, Italians also use Gorgonzola, a bold, creamy blue cheese, as a topping. Gorgonzola is made from unskimmed cow's milk and is believed to have originated in the Lombardian town of Gorgonzola, Milan, in the 9th century. The town celebrates an annual September Gorgonzola festival, the Sagra Nazionale del Gorgonzola.
Gorgonzola has a salty, sharp, and tangy flavour. It is available in three variations: dolce, which has a more delicate flavour and buttery consistency, piccante, which has a more pungent flavour and firm, crumbly texture, and a variation with mascarpone, marketed as gorgonzola e mascarpone. The cheese gets its characteristic greenish-blue marbling from the creation of mould. The length of the ageing process determines the consistency of the cheese, which gets firmer as it ripens.
Gorgonzola is a versatile cheese and can be used in risottos, pastas, and pizzas. When used on pizza, it should be used sparingly due to its strong flavour. It pairs well with seasonal vegetables and can add an interesting texture to the pizza.
While Gorgonzola is a popular choice for Italians, it is not for everyone. Blue cheese is generally a polarising ingredient, and some may find the flavour of Gorgonzola too strong. However, those who enjoy bold flavours may find that Gorgonzola is the ideal choice for their pizza.
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Some Italian pizzas don't include cheese at all
While pizza is often associated with cheese, and cheese is a common ingredient in many pizzas, it is not always a defining feature of traditional Italian pizza. In fact, some of the most authentic and beloved Italian pizzas are cheese-free.
Italian pizza is typically about balancing fresh, simple ingredients that honour the roots of the dish. When cheese is used, it is often to enhance the flavour rather than overpower the pizza. Common Italian cheeses used on pizzas include Mozzarella di Bufala, Fior di Latte, Parmigiano-Reggiano, Pecorino Romano, Gorgonzola, and Provolone.
However, there are several traditional Italian pizzas that skip the cheese altogether. One notable example is the Pizza Marinara, which is believed to be one of the oldest types of pizza. This Neapolitan-style pizza typically features a combination of tomatoes, garlic, oregano, and extra-virgin olive oil, with no cheese or other embellishments. The Pizza Marinara gets its name from the fact that it was traditionally eaten by fishermen when they returned home, rather than because it contains seafood.
Another example of a cheese-free Italian pizza is the Pizza Ortolana, which features a variety of grilled vegetables as toppings. At Livia Bar and Grill in Fort Lauderdale's Flagler Village, chefs offer both traditional pizzas with cheese and cheese-free options, embracing modern culinary creativity while honouring Italian traditions.
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Frequently asked questions
No, some of the most authentic and beloved Italian pizzas don't include cheese at all. Italian pizza is about balancing fresh, simple ingredients that honour the roots of the dish.
Italians use a variety of cheeses on their pizzas, including mozzarella, Parmigiano-Reggiano (Parmesan), Gorgonzola, Provolone, Pecorino Romano, Asiago, fontina, gruyere, burrata, ricotta, and blue cheese.
Mozzarella di Bufala, made from buffalo milk, is often considered the "queen of pizza cheese". Its delicate texture and creamy consistency make it the perfect choice for a classic Margherita pizza.
