Kamil Perry
There is a lot of debate about what a plain pizza is. In America, there is some divisiveness over how to refer to a pizza with no toppings. In Rome, a plain slice would denote no toppings at all and would imply pizza bianca, a flatbread seasoned with salt and olive oil. However, in the US, a plain pizza is generally understood to be a pizza with cheese. The type of cheese used on a pizza varies depending on the region and style of pizza. For example, Detroit-style pizza uses brick cheese, while St. Louis-style pizza uses Provel cheese. In Italy, fresh mozzarella is fairly standard, while in the US, shredded, low-moisture mozzarella is more common.
Explore related products
What You'll Learn
Mozzarella is the most popular cheese for pizza
Mozzarella is used on its own or in combination with other cheeses. When used in combination, mozzarella is often paired with provolone, which also melts and stretches well, to create a blend that is both stretchy and flavourful. Other cheeses that can be used in combination with mozzarella include cheddar, fontina, gouda, jack, muenster, and raclette.
Mozzarella is used on its own as the cheese component of a classic cheese pizza, which consists of pizza dough, tomato sauce, and cheese. The dough is made with warm water, sugar, flour, olive oil, and salt. The tomato sauce is made with crushed tomatoes, olive oil, garlic, balsamic vinegar, and seasonings. The cheese component of a classic cheese pizza is typically a combination of low-moisture mozzarella, which gives the pizza its essential stretchy layer of cheese, and fresh mozzarella, which creates pools of gooey, melted cheese that add textural contrast.
Mozzarella is also used on its own as the cheese component of a Margherita pizza, which consists of dough, tomato sauce, mozzarella, and basil. The Margherita pizza is believed to be one of the earliest forms of pizza, originating in Naples, which is widely considered to be the birthplace of modern pizza.
Preventing Cheese from Sliding Off Your Pizza
You may want to see also
Parmesan is a good addition to protect the crust
While mozzarella is the most popular cheese for pizza, Parmesan is a great addition to a plain pizza. Parmesan is a hard, aged cheese that doesn't melt easily, making it perfect for protecting the crust. When making a classic cheese pizza, it is recommended to sprinkle grated Parmesan on the stretched-out dough before adding the tomato sauce and mozzarella. This creates a barrier that safeguards the crust from getting soggy due to the sauce. Not only does Parmesan protect the crust, but it also adds a savoury, salty flavour to the pizza.
The order in which the ingredients are assembled is crucial for the perfect pizza. After stretching the dough, the Parmesan should be sprinkled on top, followed by the tomato sauce. The sauce can be made by mixing crushed tomatoes, olive oil, grated garlic, balsamic vinegar, and seasonings. The sauce should be spread, leaving a border around the edge of the dough. Then, shredded low-moisture mozzarella and cubed fresh mozzarella are sprinkled on top of the sauce. The low-moisture mozzarella gives the pizza the desired stretchy, melted cheese layer, while the fresh mozzarella adds gooey, melted cheese pools that provide textural contrast.
To ensure a crispy crust, it is essential to preheat the oven, preferably with a pizza stone, baking steel, or a sturdy, upside-down baking sheet. The assembled pizza is then transferred to the preheated surface and baked until the crust is browned and the cheese is bubbling. After removing the pizza from the oven, brushing the crust with olive oil and sprinkling basil leaves on top adds flavour and completes the classic cheese pizza.
In summary, Parmesan is an excellent choice for a plain pizza as it safeguards the crust from the sauce and enhances the overall taste. By following the proper assembly and baking techniques, you can ensure a delicious, well-protected crust on your homemade pizza.
Customizing Papa John's Pizza: Half-Cheese, All Delicious
You may want to see also
Fresh mozzarella makes pristine white pools of gooey cheese
Fresh mozzarella is a popular choice for plain pizza, as it is known for its gooey, stretchy texture and pristine white pools of melted cheese. It is the cheese of choice for pizza in America, where it is often paired with a tangy tomato sauce and a crispy-bottomed, airy crust.
Mozzarella is a versatile cheese that can be used in a variety of dishes, but it is particularly well-suited for pizza due to its signature meltability and stretchability. When melted, it forms pristine white pools that add a creamy texture and a mellow richness to the pizza. The secret to achieving the perfect melt with fresh mozzarella lies in using fresh, whole-milk mozzarella packaged in plastic rather than brine. This variety boasts a fresh, rich, milky flavor that elevates the taste of the pizza.
While fresh mozzarella is a fantastic choice for those seeking a gooey, stretchy cheese experience, it is not the only option. Other cheeses with good meltability include cheddar, fontina, Gouda, Jack, Muenster, provolone, and Swiss raclette. These cheeses may not stretch into long strands like mozzarella, but they create comforting, soft puddles of melted cheese that can enhance the pizza's flavor.
For those who prioritize stretchability, a combination of mozzarella and provolone is a winning choice. This blend is commonly used in pizzerias, offering both stretch and flavor. Additionally, mozzarella pairs well with sharp cheddar, adding an assertive flavor to the mix.
Ultimately, the choice of cheese for a plain pizza depends on personal preference. Fresh mozzarella is a classic option that delivers on both taste and texture, creating pristine white pools of gooey cheese that are visually appealing and delicious. However, experimenting with different cheeses or blends can lead to unique and tasty results.
Cici's Alfredo Pizza: Is There Cheese or Not?
You may want to see also
Explore related products
Cheddar, gouda, and provolone are also good melting cheeses
While mozzarella is the most common cheese used on pizza, cheddar, gouda, and provolone are also good melting cheeses to use as a topping.
Cheddar is a hard cheese with a sharp, tangy flavour that can add a nice kick to your pizza. It melts well, making it a good option for a cheesy, gooey pizza. A sharp cheddar cheese pizza can be topped with black bean mixture, tomato salsa, chopped mild green chillies, diced cooked chicken, and grated cheddar cheese. To make it a vegetarian option, simply leave out the chicken. Preheat the oven to 400°F and bake for 12 to 15 minutes or until the cheese is beginning to colour.
Gouda is a semi-hard cheese with a sweet, nutty flavour. It has a high melting point, which makes it a good option for pizzas as it will not burn easily. Smoked gouda grilled cheese is a popular option for pizza, and it pairs well with pepperoni.
Provolone is a stringy, stretchy cheese with a sharp, sour flavour. It has a slightly firmer texture than mozzarella, which can give the pizza a nice boost in terms of texture and taste. It is a popular choice for pizza in the Midwest, and many prefer it over mozzarella. Provolone can be used on its own or mixed with mozzarella for a creamy and stringy texture.
Goat Cheese and Rosemary: A Pizza Worth Trying!
You may want to see also
Regional pizza styles have their own cheeses of choice
While a plain pizza with just cheese is a classic, different regional pizza styles have their own cheeses of choice. For instance, New York-style pizza is known for its oversized slices, crisp bite, and chewy texture. It is made with high-gluten bread flour and hand-tossed, never pan-stretched. New York-style pizza usually has aged, hard mozzarella, although some varieties may include other cheeses.
On the other hand, Chicago-style deep-dish pizza is characterized by its thick, biscuity crust and generous filling. To prevent the cheese from burning or turning hard during the long cooking time, mozzarella is layered at the bottom, with toppings placed on top, followed by a slathering of tomato sauce. Chicago-style pizza is a testament to the fusion of cultures that occurred in the early '40s when GIs returned from the war with a newfound appreciation for "ethnic" foods.
In contrast, Sicilian pizza is known for its square shape and thick, crumbly crust. The dough is proofed for an extended period, resulting in a light and airy texture. Sicilian pizza is a less popular style in New York City, but when well-executed, it is a delight.
Detroit-style pizza has its own unique twist, featuring brick cheese, while St. Louis-style pizza is synonymous with Provel cheese. California-style pizza, which emerged in the early '80s, has also carved out its niche in the pizza landscape. These regional varieties showcase how pizza has been embraced and reinterpreted across the United States.
The Perfect Pizza: Melting Cheese Curds
You may want to see also
Frequently asked questions
In Italy, a plain pizza is usually topped with mozzarella, fior di latte (made with cow's milk), or mozzarella di bufala. However, some pizzerias offer a quattro formaggi pizza, which includes mozzarella, Gorgonzola, a hard cheese like Parmesan or Pecorino Romano, and a melty cheese like Fontina or provolone.
In the US, plain pizzas are usually topped with shredded, low-moisture mozzarella. However, some regions have their own preferred cheeses, such as Detroit-style pizza, which uses brick cheese, and St. Louis-style pizza, which uses Provel cheese.
While mozzarella is the most popular choice for plain pizzas due to its stretchability and meltability, other cheeses can also be used. These include provolone, Cheddar, fontina, Gouda, Jack, Muenster, Swiss raclette, and blends of multiple cheeses.
