Kamil Perry
Neapolitan pizza is a traditional Italian dish that originated in Naples. It is characterised by a thin, soft dough with a light and airy crust, and is typically cooked in a wood-fired oven. The key to an authentic Neapolitan pizza is in the ingredients and methods used, which have been preserved by the Associazione Verace Pizza Napoletana (AVPN). The classic Neapolitan pizza is the Margherita, which is traditionally topped with tomato sauce, fresh basil, and of course, cheese. So, what cheese is best for a Neapolitan pizza?
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Parmesan, Smoked Gouda, Ricotta, Asiago, Romano, Fior di Latte, Mozzarella di Bufala, Fior di Latte di Agerola |
| Type of Dough | Wheat flour, Neapolitan yeast or brewer's yeast, salt, water |
| Bake Time | 60-90 seconds |
| Oven Temperature | 485 °C (905 °F) |
| Crust | Thin, soft, elastic, light, airy, chewy, crispy, golden brown |
| Toppings | Tomatoes (San Marzano tomatoes or pomodorini del Piennolo del Vesuvio), tomato sauce, basil, olive oil |
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What You'll Learn
Fresh mozzarella is key
Neapolitan pizza is a speciality of Naples, Italy—the birthplace of pizza. It is characterised by a soft, thin dough with a light and airy crust, and the classic Neapolitan pizza is the Margherita.
Mozzarella di bufala or fior di latte are considered the best types of fresh mozzarella to use. This cheese is usually sold in a bag with a brine solution to keep it fresh, and it should be blotted dry before use to avoid a soggy pizza. The quickest way to do this is with kitchen paper. It is also recommended to tear the mozzarella rather than slice it, as this gives a creamier texture and allows the cheese to be distributed more evenly.
Mozzarella is also used on New York-style pizzas, but the low-moisture variety is used for this, and it is usually shredded.
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Parmesan is popular
Parmesan is a popular addition to Neapolitan pizza, although it is not a traditional ingredient. The classic Neapolitan pizza, the Margherita, is typically topped with tomato sauce, fresh basil, and fresh mozzarella cheese. However, Parmesan is often added to this traditional combination, as it adds complexity to the flavour.
While Parmesan may not be a conventional topping, it is a common type of cheese used in Italian cuisine and is frequently paired with mozzarella. In fact, the two cheeses are often used together on Neapolitan pizza. Parmesan is a hard cheese that can withstand the high heat of a pizza oven without splitting, making it a suitable choice for this style of pizza.
When making a Neapolitan pizza, it is essential to use only good quality, fresh cheese. This is because the cheese is the star of the show, and it needs to be able to shine through the other ingredients. Fresh mozzarella is a key ingredient, and it is important to blot it dry before use to avoid a soggy pizza.
While Parmesan may be a popular addition to Neapolitan pizza, it is not the only cheese that can be used. Other cheeses that pair well with mozzarella include smoked gouda, ricotta, asiago, and romano. Ultimately, the choice of cheese depends on personal preference and the desired flavour profile of the pizza.
In conclusion, while Parmesan may not be a traditional ingredient on a Neapolitan pizza Margherita, it is a popular addition that can enhance the flavour of the dish. The versatility of Neapolitan pizza allows for creativity in the choice of toppings, and Parmesan is a suitable option for those who want to add a unique twist to this classic Italian dish.
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Avoid pre-shredded cheese
When making a Neapolitan pizza, it is important to use the right type of cheese to ensure the best flavour and texture. While pre-shredded cheese may be convenient, it is best avoided for a few reasons.
Firstly, pre-shredded cheese is often coated with an anti-caking agent such as cornstarch, flour, or cellulose to prevent it from clumping together in the package. This coating can affect the meltability of the cheese, causing it to become gummy when heated and potentially never fully melting. This is especially important when making Neapolitan pizza, as the cheese is a key ingredient and should be melted and stretchy for the best texture and flavour.
Secondly, pre-shredded cheese may not be as fresh as whole cheese that you shred yourself. Fresh, high-quality cheese is a hallmark of Neapolitan pizza, and using pre-shredded cheese may compromise the taste and texture of your final product.
Additionally, by shredding your own cheese, you can control the size and thickness of the shreds, which can impact the meltability and distribution of the cheese on your pizza. Smaller, thinner shreds will melt more easily and evenly, ensuring a consistent coverage of cheese on your pizza.
Lastly, when you shred your own cheese, you know exactly what is going into your food. Pre-shredded cheese may contain additives or preservatives that can affect the taste and quality of the cheese. By shredding your own cheese, you can choose the exact type and quality of cheese you want, ensuring that it meets your personal standards and preferences.
While it may be tempting to opt for the convenience of pre-shredded cheese, taking the time to shred your own cheese will result in a superior Neapolitan pizza with better flavour, texture, and overall quality.
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Blot mozzarella dry first
When making a Neapolitan pizza, it is important to remove the moisture from the mozzarella to avoid a soggy pizza. Fresh mozzarella, which is a key ingredient of Neapolitan pizza, is soft and white and has a lot of water in it. The quickest way to blot mozzarella dry is by using kitchen paper.
The first step is to drain the liquid in which the mozzarella cheese is stored. Open the container or plastic bag and take out the ball of cheese. Shake off any excess water and tear it into 3-4 smaller pieces. Smaller pieces will drain faster. Next, place the mozzarella pieces in a fine-mesh strainer and let them sit in the fridge for at least a couple of hours. Leaving them for a day is even better. To prevent a dry crust from forming on the exterior of your cheese, cover the strainer with some plastic wrap or a lid while it’s in the fridge.
The next step is to dry the mozzarella with a paper towel. Place the cheese on a folded piece of paper towel and then place another folded piece of paper towel on top. Let it sit for at least 15-20 minutes. If you plan to leave it longer, put the cheese in the fridge until you’re ready to use it. For easier and more effective drying, consider cutting the cheese into sticks. This will not only help it dry faster but also make it convenient to add to your pizza later.
When you’re ready to use the cheese, take it out of the paper towel and put it in a bowl. The cheese tends to stick a little bit to the paper. It is important to note that when using buffalo mozzarella, it is even more important to drain and dry off the cheese before adding it to the pizza.
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Mozzarella di bufala or fior di latte
Mozzarella is the classic cheese used in Neapolitan pizza. However, there are different types of mozzarella to choose from, including mozzarella di bufala (also known as buffalo mozzarella) and fior di latte. The key differences between the two are the types of milk used and their fat content.
Mozzarella di bufala is made from the milk of Asian water buffalo, which can have up to 8% fat. It has a subtle complexity of flavour that fior di latte doesn't have. However, some people believe that much of this flavour is lost when baked with tomato sauce. It is also more expensive than fior di latte.
Fior di latte is made with cow's milk, which has 3.4-4% fat. It is cheaper to buy and can be made and purchased anywhere. It is also the most suitable topping for Neapolitan pizza in terms of water content and spinnability.
Mozzarella di bufala and fior di latte also differ in the way they are cut for Neapolitan pizza. Mozzarella di bufala must be cut into slices, while fior di latte is cut into strips.
Ultimately, the choice between the two types of cheese is a matter of personal preference and budget.
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Frequently asked questions
The most common cheese used on a Neapolitan pizza is fresh mozzarella.
Blot the mozzarella dry with kitchen paper before adding it to the pizza to avoid a soggy pizza.
Parmesan is a popular addition to a Neapolitan pizza.
