Patrick Oconnell
The Margherita pizza is a classic Italian dish, with its origins in Naples. It is traditionally topped with tomato sauce, fresh mozzarella cheese, and basil leaves. The colours of the pizza—green, white, and red—are said to be a nod to the Italian flag. The pizza is named after Queen Margherita of Savoy, who visited Naples in the late nineteenth century. While the traditional cheese used for this pizza is mozzarella, some variations include other cheeses like feta, gorgonzola, and parmesan.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Fontina, Feta, Parmesan, Gorgonzola, Fresh Mozzarella, Mozzarella di bufala, Buffalo Mozzarella, Burrata |
| Type of Crust | Crispy, Chewy, Thin, Thick |
| Other Toppings | Tomatoes, Tomato Sauce, Basil, Red Pepper Flakes, Olive Oil, Oregano, Salt, Garlic, Onion, Sugar, Vinegar, Pepper, Herbs |
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What You'll Learn
Mozzarella is the most common cheese
Mozzarella is used in Margherita pizzas due to its white colour, which, along with the red of the tomato sauce and the green of the basil leaves, represents the colours of the Italian flag. This combination is said to be patriotic and was supposedly first used when the pizza was made for Italy's Queen Margherita when she visited Naples in the late nineteenth century.
Mozzarella is also a popular choice for this variety of pizza due to its stretchy, chewy texture and rich flavour, which provides the perfect counterpart to the sweetness of the tomatoes and the peppery taste of the basil. When making a Margherita pizza, it is important to note that the basil is usually added after baking to prevent it from wilting in the oven.
While mozzarella is the most traditional and common cheese used on Margherita pizzas, some recipes do experiment with other varieties. For example, one recipe includes Parmesan, feta, and Fontina cheeses in addition to mozzarella, creating a four-cheese Margherita pizza. Another recipe substitutes the mozzarella for burrata cheese.
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Fresh mozzarella vs low-moisture
Fresh mozzarella is a soft, creamy, bright white cheese with a high moisture content. It is typically made from cow's milk, but can also be made from water buffalo milk. It is usually sold in plastic tubs, suspended in a brine, and has a short shelf life of around one week. When heated, fresh mozzarella quickly melts and releases moisture, which can make pizza crusts soggy. To avoid this, it should be dried or drained before use, or added to the pizza towards the end of the cooking time. Fresh mozzarella is best suited for Neapolitan-style pizzas and is not ideal for heated sandwiches or other cooked dishes.
Low-moisture mozzarella, on the other hand, is made by allowing fresh mozzarella to sour further and then carefully drying it in a controlled environment. This process gives it a longer shelf life, typically several weeks under refrigeration. Low-moisture mozzarella is also denser and saltier in taste. Due to its lower moisture content, it melts better than fresh mozzarella, resulting in a stretchier, gooey texture without releasing excess water. This makes it a popular choice for pizzas, as it helps to create a rich, gooey layer of cheese that spreads evenly over the pizza. It is also commonly sold pre-shredded, making it convenient for pizza preparation.
When choosing between fresh and low-moisture mozzarella for a Margherita pizza, both types of cheese can be used. Fresh mozzarella will give a more appealing look to the pizza and provide a pleasant chewiness. However, it requires careful preparation to prevent the pizza from becoming soggy. Low-moisture mozzarella, on the other hand, melts easily and provides a stretchier texture, but may not have the same visual appeal or chewiness as fresh mozzarella. Ultimately, the choice between fresh and low-moisture mozzarella depends on the desired texture, convenience, and visual appeal of the final pizza.
Some tips for using fresh mozzarella on a Margherita pizza include drying or draining the cheese before use, tearing it into smaller pieces, and adding it towards the end of the cooking time to prevent excess moisture release. For low-moisture mozzarella, it is important to choose a higher-quality product to avoid a rubbery texture. Additionally, shredding the cheese yourself and looking for whole-milk cheese can improve the overall taste and meltability.
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Mozzarella di bufala
The Margherita pizza is a classic Neapolitan pizza that originated in Naples, Italy, and is named after Queen Margherita of Savoy, who visited the city in the late nineteenth century. The pizza's red (tomato sauce), white (mozzarella), and green (basil) toppings are said to represent the colours of the Italian flag.
When using Mozzarella di bufala on a Margherita pizza, it is important to slice or tear the cheese into thin pieces before topping the pizza. This ensures that the cheese melts evenly and creates a rich flavour and creamy texture when combined with the tomato sauce and basil.
While Mozzarella di bufala is a traditional and classic choice for Margherita pizzas, other types of mozzarella or cheese can also be used. Some recipes call for a combination of cheeses, such as Fontina, Parmesan, and feta, to create a unique flavour profile. However, the simple combination of fresh mozzarella, tomato sauce, and basil remains the hallmark of an authentic Margherita pizza.
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Other cheeses to add
The traditional cheese used in Margherita pizza is mozzarella, but there are several other options you could try.
One option is to use a combination of cheeses, such as mozzarella, fontina, parmesan, and feta. This will create a mix of creamy and nutty flavours. You could also try using gorgonzola, which has a strong, unique flavour that can elevate your pizza to taste like an expensive, gourmet meal. Another option is to use parmesan cheese, which can add a salty, savoury note to your pizza. If you're looking for something different, you could try using feta cheese, which has a tangy and salty flavour that can complement the other ingredients in your pizza.
If you want to stick to the traditional choice, it's important to note that the type of mozzarella used in Margherita pizza is typically fresh mozzarella, which has a creamy texture and is made from the milk of water buffalos. However, you can also use regular mozzarella, either fresh or pre-shredded, depending on your preference.
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When to add the cheese
The classic way to make a Margherita pizza is to put the tomato sauce, covered with grated mozzarella, on before baking the pizza. This ensures the cheese melts. You can then add fresh basil after baking so that it doesn't wilt in the oven.
Some recipes suggest adding the cheese mid-bake to prevent it from browning too quickly. This method involves shredding the cheese and placing it in the freezer for 30 minutes before topping the pizza.
When making a Margherita pizza, it's important to use good quality ingredients, including fresh mozzarella cheese, canned tomatoes, and fresh basil. The pizza should be baked in a hot oven for 10-12 minutes, or until the crust is browned.
For a simple and delicious Margherita pizza, follow these steps:
- Prepare the dough: Make your own dough or use a pre-made dough ball.
- Prepare the tomato sauce: Pulse canned tomatoes, olive oil, garlic, and salt in a food processor to make a no-cook sauce.
- Assemble the pizza: Spread the tomato sauce evenly over the dough, leaving a border around the edges. Top with grated or sliced mozzarella.
- Bake the pizza: Transfer the pizza to a hot oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling.
- Finish with fresh basil: Remove the pizza from the oven and top with fresh basil, red pepper flakes, and a drizzle of olive oil.
Enjoy your homemade Margherita pizza!
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Frequently asked questions
The traditional cheese used on a Margherita pizza is fresh mozzarella. However, some recipes call for a combination of mozzarella, fontina, feta, and parmesan.
The other toppings on a Margherita pizza are tomato sauce and basil. The tomato sauce is typically made from crushed tomatoes, garlic, salt, and herbs. Fresh basil is usually added after baking to prevent it from wilting.
A Margherita pizza typically has a thin, crispy, and chewy crust. The dough can be made in advance and refrigerated for up to 3 days to increase flavor. Alternatively, it can be frozen for up to 3 months.
