Patrick Oconnell
The classic Margherita pizza is a Neapolitan pizza that originated in Naples, Italy. It is traditionally topped with tomato sauce, fresh mozzarella, basil, and olive oil. The simple combination of these fresh ingredients creates a delicious and iconic pizza. While mozzarella is the classic choice, some recipes call for additional cheeses such as Romano and Parmigiano, or even feta, to add extra flavour.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Romano, Parmiggiano, Feta |
| Texture | Bright white, less stringy |
| Variants | Fresh, shredded, brick |
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What You'll Learn
Mozzarella is the classic choice
Mozzarella is a perfect foil to the tomatoes and basil, providing a rich, indulgent mouthful. It is best to use fresh mozzarella, as this has a superior flavour and texture to pre-grated varieties. However, if you are using pre-grated mozzarella, it is best to pat it dry with a clean tea towel or paper towels to remove excess moisture.
Mozzarella is usually added to the pizza in slices or small balls, and it is important to distribute it evenly, concentrating it in the centre as it will melt towards the edges. It is then baked until the crust is golden and the cheese is just turning golden.
Mozzarella is a versatile cheese that can be used in many ways on a pizza. It can be added partway through the baking process, or it can be baked until it is bubbling and golden. It can be used in combination with other cheeses, such as Romano and Parmigiano, or with other varieties of mozzarella, such as shredded brick mozzarella.
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Other cheeses can be added, like Romano and Parmigiano
While a Margherita pizza traditionally features fresh mozzarella, there are many variations of the classic recipe that include other types of cheese. Romano and Parmigiano (or Parmesan) are two cheeses that can be added to a Margherita pizza. To make a four-cheese pizza, you could add Romano and Parmigiano to the traditional mozzarella and top it with feta.
When making a Margherita pizza, it's important to use high-quality ingredients, including fresh basil, juicy tomatoes, and extra-virgin olive oil. The pizza should be baked until the crust is golden and the cheese is just turning golden, which usually takes about 10 to 12 minutes. If you're using a baking stone or steel, the baking time will be significantly less, so keep a close eye on the pizza to avoid overcooking.
To create the perfect Margherita pizza, start by preparing the dough and pressing it into a 10- to 12-inch round on a piece of parchment paper. Spread a thin layer of tomato sauce over the dough, leaving about a one-inch border around the edges. If using fresh tomatoes, slice them thinly and lay them out on a paper towel to absorb excess juice before placing them on the pizza.
After adding the sauce and tomatoes, sprinkle the Romano and Parmigiano cheeses over the pizza. Then, lay the fresh mozzarella slices on top, concentrating them a bit more in the center of the pizza as it will melt towards the edges. Finally, put the pizza back into the oven for a few minutes to allow the cheeses to melt and finish crisping the crust.
Once the pizza is baked to perfection, remove it from the oven and add the finishing touches. Drizzle a small amount of extra-virgin olive oil over the pizza and sprinkle it with fresh basil and a pinch of flaky sea salt or kosher salt. The result is a delicious and authentic Margherita pizza with a bubbly crust and the perfect combination of flavours and textures.
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Fresh mozzarella is bright white
Fresh mozzarella is packed in water and should be drained and gently patted dry before being added to a pizza. It can be torn into smaller balls and distributed over the pizza, with a little more added to the centre as it will melt towards the edges.
Mozzarella is a popular pizza cheese because of its creamy texture and the way it melts. It is also less stringy than other cheeses, which is an advantage when used on a pizza. However, it can release water during baking, which can make the pizza base soggy. This can be avoided by adding the cheese partway through the baking process.
Margherita pizza is a Neapolitan pizza and is traditionally made with a long-fermented sourdough base. The dough is shaped into a 10-12 inch round and topped with tomato sauce, mozzarella, and basil. It is then baked until the crust is golden and the cheese is just turning golden, about 10-12 minutes in a conventional oven.
Some variations on the traditional Margherita pizza include adding other cheeses such as Romano and Parmigiano, or using a combination of fresh and shredded mozzarella.
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Buffalo mozzarella is creamier
While there are several types of cheese that can be used to make Margherita pizza, fresh mozzarella is the most popular choice. This is because it is the perfect rich counterpart to the tomatoes and basil, with its bright white colour and creamy texture.
When melted, buffalo mozzarella is creamier and less stringy compared to other types of cheese. This makes it a great choice for those who do not like their pizza to be overly soggy. However, it is important to note that it can expel water during baking, which may make the pizza base soggy. To avoid this, ensure that the mozzarella is properly drained and patted dry before adding it to the pizza. Additionally, it may be beneficial to add the cheese partway through the baking process.
Mozzarella cheese is typically added to the pizza in thin slices or torn into smaller pieces. It is distributed over the pizza, with a slightly higher concentration in the centre as it will melt towards the edges. The pizza is then baked until the crust is golden and the cheese is just turning golden, creating a bubbly crust.
While mozzarella is the most traditional cheese for Margherita pizza, some recipes call for a combination of cheeses. For example, adding a small amount of Romano and Parmigiano cheese can enhance the flavour and texture of the pizza. Ultimately, the type of cheese used comes down to personal preference, as there is no such thing as too much cheese!
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Fior di latte is less stringy
When making a Margherita pizza, the cheese used is typically mozzarella. However, some recipes call for additional cheeses such as Romano and Parmigiano. The type of mozzarella can vary, with some recipes specifying fresh mozzarella, while others use packaged mozzarella balls.
One important consideration when choosing the cheese for a Margherita pizza is the level of stringiness desired. While mozzarella is known for its stretchy, stringy texture when melted, some varieties may be less stringy. Fior di latte, for example, is a type of mozzarella made from cow's milk that is known for being less stringy when melted. This can be a desirable trait when making Margherita pizza, as it can create a smoother, less messy eating experience.
Fior di latte mozzarella is often used in Neapolitan-style pizzas, including the Margherita. It is particularly well-suited for this style of pizza because it melts evenly and has a creamy texture without becoming overly stringy. This helps to create the characteristic bubbly crust and melted cheese appearance of a traditional Margherita pizza.
Additionally, fior di latte has a lower water content compared to other types of mozzarella, such as buffalo mozzarella. This means that it releases less water during baking, resulting in a drier and less soggy pizza. This is especially advantageous for those who prefer a crispier pizza with a more concentrated cheese flavor.
While fior di latte may be less stringy than other types of mozzarella, it still provides the characteristic richness and creaminess expected in a Margherita pizza. Its mild flavor complements the sweetness of the tomato sauce and the freshness of the basil, creating a well-balanced combination of flavors and textures.
In summary, fior di latte is a suitable choice of cheese for a Margherita pizza due to its creamy texture, lower water content, and less stringy nature. It contributes to the overall taste and visual appeal of the pizza, making it a popular option for both pizza enthusiasts and chefs alike.
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Frequently asked questions
Fresh mozzarella cheese is the traditional topping for a Margherita pizza. You can use a combination of shredded mozzarella and fresh mozzarella or buffalo mozzarella.
To prepare the cheese, slice it into 1/4-inch thick pieces and place them evenly on the pizza. If using fresh mozzarella, you can let it sit on paper towels for about 15 minutes to remove excess moisture and prevent a soggy pizza.
Yes, you can use other types of cheese, such as fior di latte, which releases less water during baking than buffalo mozzarella. However, for an authentic Margherita pizza, fresh mozzarella is recommended.
