Randy Chandler
The classic Margherita pizza is a simple Neapolitan pizza from Naples, Italy. It traditionally features crushed San Marzano tomato sauce, fresh mozzarella, and basil, with a drizzle of olive oil and a sprinkle of salt. However, there are variations of the Margherita pizza, such as a four-cheese pizza that includes feta, gorgonzola, fontina, and Parmesan, in addition to the traditional mozzarella.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Feta, Fontina, Parmesan, Gorgonzola |
| Type of Mozzarella | Ovoline, Bocconcini, Water-packed, Fresh, Brick, Mozzarella di bufala |
| Amount of Cheese | 8 oz, 12 oz (dry weight) |
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What You'll Learn
Mozzarella is a must
Mozzarella is one of the three traditional ingredients that top a Margherita pizza, the other two being basil and tomato sauce. The pizza is named after Queen Margherita of Savoy, an Italian queen in the 1800s, and the colours of the pizza's toppings mirror the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil.
While a classic Margherita pizza is made with these three ingredients, some recipes call for a combination of cheeses, including mozzarella. One such recipe includes mozzarella, fontina, feta, and Parmesan. Another recipe suggests using a combination of shredded brick mozzarella and fresh mozzarella.
Regardless of whether you opt for a classic Margherita or experiment with different cheeses, mozzarella is the essential base cheese for this pizza. It provides the signature melt and gooey texture that a Margherita pizza is known for.
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Feta adds flavour
Feta is a Greek brined curd cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It has a salty, tangy, and sharp flavour that can add a rich taste to the margherita pizza. It is a good option for those who want to experiment with the classic margherita pizza recipe. Feta cheese is also a healthier alternative to other types of cheese, as it is lower in fat and calories.
Feta cheese can be crumbled or cubed and added to the pizza as a topping. It pairs well with other ingredients commonly found on margherita pizza, such as tomato sauce, mozzarella cheese, basil, and olive oil. The salty and tangy flavour of feta complements the sweetness of the tomato sauce and the creaminess of the mozzarella.
When using feta on a margherita pizza, it is important to consider the balance of flavours and textures. Too much feta can overwhelm the other ingredients, so it is often used sparingly, in combination with other cheeses such as mozzarella, fontina, or gorgonzola. The key is to create a harmonious blend of flavours where the feta enhances the overall taste experience without dominating it.
Additionally, the texture of feta can vary depending on how it is prepared. Crumbling feta by hand can result in larger, more irregular pieces that provide a pleasant contrast to the softness of the dough and the meltiness of the mozzarella. On the other hand, using pre-crumbled feta results in smaller, more uniform pieces that distribute evenly throughout the pizza.
In conclusion, feta cheese adds a unique flavour dimension to the traditional margherita pizza. Its salty, tangy notes elevate the classic combination of tomato sauce, mozzarella, and basil. By incorporating feta, pizza enthusiasts can enjoy a twist on a classic dish, experiencing a burst of flavour in every bite.
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Fresh basil is essential
Fresh basil is an essential ingredient in a classic Margherita pizza. It is one of the three toppings that make up the pizza's tricolour design, which is said to be inspired by the Italian flag. The red comes from the crushed San Marzano tomato sauce, the white from the mozzarella, and the green from the basil.
A handful of thinly sliced basil leaves should be sprinkled on the pizza once it is out of the oven. Adding the basil after baking helps to preserve its vibrant green colour and fresh flavour. If basil is added before baking, the high heat can cause the leaves to blacken or wilt.
The basil should be finely sliced, with a few small whole basil leaves added as accents. The basil is added on top of the pizza, after the olive oil, salt, and red pepper flakes (if using).
While fresh basil is considered essential, dried basil can be used as a substitute. One source recommends refrigerated basil from a jar as a "perfect addition" to Margherita pizza.
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Olive oil is classic
The use of olive oil in margherita pizza is not limited to just the sauce and final drizzle. It is also used in the preparation of the tomatoes themselves. Before assembling the pizza, the tomatoes are marinated in a mixture of olive oil, garlic, and salt. This process enhances the flavour of the tomatoes and creates a more complex taste profile for the pizza.
The type of olive oil used can vary, but extra-virgin olive oil is often preferred for its more robust flavour and higher quality. When drizzling the olive oil over the finished pizza, it is important to be cautious not to overdo it, as a little goes a long way.
In addition to its flavour contributions, olive oil also has functional benefits in the pizza-making process. It helps to create a crispy, golden crust by promoting even browning. This is especially important when cooking the pizza at high temperatures, as is typical for a margherita pizza.
The combination of olive oil with the other classic ingredients of a margherita pizza—tomato sauce, mozzarella cheese, basil, and a chewy crust—creates a simple yet delicious dish that is a favourite for many pizza lovers around the world.
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Salt brings out flavour
Salt is a cheap and versatile ingredient that enhances the sensory properties of virtually every food that humans consume. It is believed that there are two or more types of receptors in the oral cavity, primarily on the tongue, that are responsible for triggering salt tastes. Salt has its own flavour but also enhances the perception of other flavours in a dish. It improves the perception of product thickness, enhances sweetness, masks metallic or chemical off-notes, and rounds out overall flavour while improving flavour intensity.
Salt tends to reduce our perception of bitterness in foods. By reducing bitterness, it increases our perception of salt as well as other flavours in the food, such as sweet, sour, and umami (savory) flavours. This brings out four of our five major tastes while reducing one that is often undesirable. However, too much salt can overtake these flavours, so the amount of salt used is very important.
Salt is also believed to make food more palatable. For example, adding a dash of salt to coffee or beer can make these beverages more enjoyable to drink. This is because salt kills the bitterness without otherwise impacting the flavour.
Now, let's apply this knowledge to a Margherita pizza. A Margherita pizza typically includes fresh basil, tomato sauce, and mozzarella cheese. Some recipes also call for additional ingredients such as feta cheese, Parmesan cheese, and red pepper flakes. Salt is a key ingredient in a Margherita pizza, as it enhances the flavour of the other ingredients. It reduces the bitterness of the tomatoes and brings out the sweetness of the basil. Salt also improves the perception of thickness and fullness in the pizza dough.
In conclusion, salt plays a crucial role in bringing out the flavour in a Margherita pizza. By enhancing the sensory properties of the ingredients, salt makes the pizza more enjoyable to eat. The amount of salt used is important, as too much can overtake the other flavours. A delicate balance of salt and other ingredients creates a delicious and flavourful Margherita pizza.
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Frequently asked questions
Fresh mozzarella cheese is the traditional topping for a classic Margherita pizza.
You can use a combination of mozzarella cheeses, or shredded brick mozzarella. For a four-cheese Margherita, you can add feta, gorgonzola, and fontina.
Add the cheese to the pizza after you've spread the tomato sauce over the pizza dough.
