Randy Chandler
The Margherita pizza is a Neapolitan pizza that originated in Naples, Italy. It is traditionally topped with tomatoes, basil, and cheese. The cheese used on a Margherita pizza is typically fresh mozzarella, although some variations include fior di latte or a combination of mozzarella cheeses. The mozzarella is often sliced into thin pieces or shredded and added to the pizza before or during baking to create a golden and stretchy texture.
| Characteristics | Values |
|---|---|
| Type of Cheese | Fresh mozzarella cheese |
| Other Types | Buffalo mozzarella, fior di latte, shredded mozzarella |
| Texture | Golden, stretchy, less stringy |
| Colour | Bright white |
| Preparation | Cut into thin slices or torn before topping the pizza, sliced into 1/4-inch thick pieces |
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What You'll Learn
Mozzarella is the main cheese used on a Margherita pizza
Fresh mozzarella is the traditional choice for an authentic Margherita pizza. It is often sold in large balls, which are then sliced into thin pieces before being added to the pizza. This mozzarella can be quite watery, so it may need to be left on paper towels for 15 minutes before being added to the pizza to prevent it from becoming soggy. Some recipes suggest using a combination of fresh and shredded mozzarella.
Mozzarella is added to the pizza before baking, and it should be cooked until it is just turning golden or melted and bubbly. After baking, the pizza can be topped with fresh basil leaves, which will prevent them from wilting or turning black.
Some recipes suggest adding the mozzarella partway through the baking process, and it can be added after baking along with the basil, olive oil, salt, and red pepper flakes.
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Fresh mozzarella is best for an authentic pizza
For an authentic pizza experience, fresh mozzarella is a must for your Margherita pizza. This classic Neapolitan pizza is traditionally topped with fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt, and herbs. The combination of these simple, fresh ingredients creates a delicious and visually appealing pizza that represents the colours of the Italian flag.
Fresh mozzarella is key to achieving the perfect balance of flavours and textures in a Margherita pizza. Its rich, creamy texture and mild, milky flavour complement the tangy tomatoes and peppery basil, resulting in a harmonious blend of tastes and aromas. Fresh mozzarella also has a higher moisture content than its aged counterpart, which contributes to the characteristic chewiness of the pizza.
When selecting fresh mozzarella for your Margherita, opt for a high-quality product sold in large balls. Avoid pre-shredded mozzarella, as it tends to be drier and may compromise the overall quality of your pizza. Cut the mozzarella into thin slices or tear it into small pieces before placing it on your pizza. This ensures even distribution and allows the cheese to melt uniformly, creating a gooey, stretchy texture that is synonymous with authentic Margherita pizza.
To prevent excess moisture from affecting the crispness of your pizza crust, it is advisable to pat the fresh mozzarella dry before adding it to your pizza. Place the sliced or torn mozzarella on paper towels and let it sit for about 15 minutes to absorb any excess moisture. This simple step will help ensure a perfectly cooked crust that is golden and chewy, without being soggy or mushy.
By using fresh mozzarella, you not only honour the traditional ingredients of a Margherita pizza but also elevate the overall dining experience. The freshness and quality of the cheese enhance the flavours of the other ingredients, creating a simple yet exquisite culinary delight that is sure to impress any pizza connoisseur. So, whether you're crafting your pizza in the heart of Naples or enjoying a homemade version in the comfort of your own kitchen, don't settle for anything less than fresh mozzarella for that authentic Margherita magic.
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Mozzarella can be substituted with other STG-certified cheeses
Mozzarella is the most commonly used cheese on a Margherita pizza, but it can be substituted with other STG-certified cheeses. The pizza's traditional ingredients include fresh mozzarella, basil leaves, and a sauce made from crushed tomatoes, garlic, salt, and herbs. However, if you're looking for a change or simply don't have mozzarella on hand, there are alternatives.
The key to a great Margherita pizza is the quality of the ingredients, and this is especially true for the cheese. While fresh mozzarella is the classic choice, other STG-certified cheeses can be used to create a delicious variation. The STG certification, short for "Specialità Tradizionale Garantita," is a European Union designation that guarantees traditional specialty food products are produced using traditional methods and ingredients. This certification ensures that the cheese you choose will meet the high standards expected of a Margherita pizza.
Fior di latte, for example, is a type of cow's milk cheese that is also produced in Italy and carries the STG certification. It has a similar flavour and texture to mozzarella but releases less water during baking, resulting in a less soggy pizza. This makes it a popular choice for those who prefer a drier pizza or are looking for a cheese that is less likely to make their pizza base soggy.
Other STG-certified buffalo mozzarella cheeses can also be used. These cheeses will have a slightly different flavour and texture than traditional mozzarella, but they will still provide the creamy, stretchy characteristics that are desired in a Margherita pizza. The advantage of using these cheeses is that they are often easier to source and may be more readily available in your local area.
When substituting mozzarella with other STG-certified cheeses, it's important to consider the water content and how it may affect the overall texture of your pizza. Cheeses with higher water content may require some preparation, such as letting them sit on paper towels to absorb excess moisture, as mentioned earlier in the context of fresh mozzarella. Additionally, the baking process and temperature may need to be adjusted slightly to accommodate the different melting points and baking characteristics of the substitute cheese.
In conclusion, while fresh mozzarella is the traditional cheese for Margherita pizza, you can explore different flavour profiles and textures by substituting it with other STG-certified cheeses. Whether you choose fior di latte for a drier pizza or opt for other certified buffalo mozzarella cheeses, your pizza will still embody the essence of Margherita with its red, white, and green toppings representing the colours of the Italian flag.
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Mozzarella can be shredded, sliced, or torn
Mozzarella is the cheese of choice for a Margherita pizza, and it can be prepared in several ways before topping the pizza. The most common methods are shredding, slicing, or tearing the mozzarella.
Shredded mozzarella is a convenient option, as it can be purchased pre-shredded or shredded by hand. This method allows the cheese to cover a larger surface area on the pizza, resulting in a more even melt. However, some purists argue that shredded mozzarella can compromise the authenticity of a Margherita pizza.
Sliced mozzarella is another popular choice. Slicing the mozzarella into thin pieces ensures even distribution across the pizza. This technique is often preferred for fresh mozzarella balls, as it allows the cheese to melt uniformly and creates a creamy texture.
Tearing mozzarella by hand is a more rustic approach. This method adds texture and a handcrafted touch to the pizza. Tearing the mozzarella also allows the cheese to blend seamlessly with other toppings, creating a cohesive flavour profile.
Regardless of the preparation method, using fresh mozzarella is essential for authenticity. Fresh mozzarella has a bright white colour and a creamy, stretchy texture when melted. It complements the tangy tomatoes and peppery basil, creating a harmonious balance of flavours.
In summary, shredded, sliced, or torn mozzarella are all viable options for a Margherita pizza, each contributing to a unique texture and appearance. However, the key to achieving the perfect Margherita lies in using fresh, high-quality ingredients, including fresh mozzarella.
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Blotting mozzarella with paper towels can prevent a soggy pizza
Mozzarella cheese is a key ingredient in a Margherita pizza, which is a Neapolitan pizza typically made with tomatoes, mozzarella, garlic, fresh basil, and extra-virgin olive oil. The pizza was first made for Italy's Queen Margherita when she visited Naples in the late nineteenth century. The red, white, and green toppings were patriotic, as they were the colours of the Italian flag.
Fresh mozzarella is required for an authentic Margherita pizza. It is usually sold in large balls and cut into thin slices or pieces for even distribution. However, mozzarella can be quite watery, and this can lead to a soggy pizza. To avoid this, you can blot the mozzarella with paper towels to remove excess moisture. One source recommends letting the mozzarella sit on paper towels for about 15 minutes before baking. Another suggests that fior di latte is a good alternative to mozzarella as it does not expel as much water during baking.
If you are using shredded mozzarella, you may want to avoid adding salt as this can cause the cheese to release liquid. You could also try adding the cheese partway through the baking process to avoid sogginess.
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Frequently asked questions
Fresh mozzarella cheese is used on a Margherita pizza.
Fresh balled mozzarella is used, rather than the shredded packaged kind.
Yes, you can use other types of mozzarella cheese such as shredded mozzarella or buffalo mozzarella.
Cut the mozzarella into thin slices or tear it before topping the pizza.
