Andy Montoya
When it comes to Italian cuisine, pizza is a beloved dish worldwide. While many associate pizza with gooey, melted cheese, the use of cheese in authentic Italian pizza differs significantly from the American style. In Italy, cheese is not always a defining feature, and when included, it plays a supporting role to highlight the other fresh ingredients. The type of cheese used is typically a fresh, milk-forward variety with a mild flavour, such as mozzarella, that enhances the overall taste without overwhelming it.
Characteristics of Italian Cheese Pizza
| Characteristics | Values |
|---|---|
| Cheese | Mozzarella, Scamorza, Mascarpone, Provolone, Ricotta, Gorgonzola, Aged Asiago, Taleggio, Fior di Latte, Mozzarella di Bufala |
| Cheese Texture | Soft, Moist, Creamy, Gooey, Smoky, Firm, Tangy, Nutty, Sharp, Pungent |
| Cheese Role | Supporting role to enhance the pizza, not overpower it |
| Other Toppings | Artichokes, Ham, Mushrooms, Olives, Figs, Caramelized Onions, Prosciutto |
| Base | Fresh dough made daily with traditional techniques for the perfect balance of chewiness and crispness |
| Sauce | Rich tomato sauce with garlic, oregano, and olive oil |
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What You'll Learn
- Mozzarella: the quintessential pizza cheese, made from cow's milk or water buffalo milk
- Scamorza: a fun, smoky-flavoured option that melts well
- Ricotta: a mild, slightly sweet cheese that works well as a base for white pizzas
- Gorgonzola: a sharp, pungent Italian blue cheese that pairs well with various toppings
- Mascarpone: a unique, gourmet option with a creamy, rich texture
Mozzarella: the quintessential pizza cheese, made from cow's milk or water buffalo milk
Mozzarella is the quintessential pizza cheese. It is made from cow's milk or water buffalo milk and is known for its mild flavour and superb meltability. Originating from southern Italy, particularly the Campania region, mozzarella has a long history that dates back to the 12th century.
Mozzarella made from cow's milk is known as Fior di Latte, while the water buffalo milk variety is called Mozzarella di Bufala. The latter offers a richer taste and a creamier texture than the standard version. Both types of mozzarella are prized for their delicate flavour and creamy texture, adding just the right amount of richness without overwhelming the other ingredients on the pizza. This is in contrast to American-style pizzas, which tend to be heavier on the cheese, allowing it to take centre stage.
Mozzarella's soft, moist texture and mild, creamy taste make it an excellent choice for pizza, as it complements and enhances the other ingredients rather than overpowering them. This is in line with the Italian philosophy of honouring the roots of the dish and balancing fresh, simple ingredients. While cheese is often associated with pizza, it is interesting to note that some of the most authentic and traditional Italian pizzas, such as Pizza Marinara, are actually cheese-free.
When it comes to choosing between cow's milk and water buffalo milk mozzarella, it ultimately depends on personal preference and availability. The water buffalo milk variety is considered more of a specialty and may offer a richer, creamier experience, but both types of mozzarella will deliver that signature stretchy, gooey texture that is so beloved in a melted cheese pizza.
While mozzarella is the classic choice for a cheese pizza, there are other Italian cheeses worth mentioning that can also work well. Scamorza, a smoked version of mozzarella, adds a robust, smoky flavour. Ricotta, a mild and slightly sweet cheese made from whey, can be used as a base for white pizzas or in combination with stronger flavours. Provolone, a semi-hard cheese from southern Italy, provides a sharp and tangy flavour for those who prefer a more pronounced cheese taste.
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Scamorza: a fun, smoky-flavoured option that melts well
While the classic Italian pizza cheese is fresh mozzarella, made from either cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala), there are several other varieties that can be used to add a unique twist to a basic cheese pizza. One such option is Scamorza, a fun and quirky cheese that is sure to elevate your pizza experience.
Scamorza is a cherished Italian cheese known for its distinctive smoky flavour and firmer texture. It is essentially an aged and smoked version of mozzarella, giving it a more robust flavour profile that can stand out on any pizza. Its smoky flavour pairs incredibly well with certain toppings and a slightly charred crust, creating a unique and indulgent taste experience. What sets Scamorza apart is its melting ability; it melts incredibly well, resulting in a gooey and decadent layer of cheese that is sure to satisfy any cheese lover.
When it comes to finding Scamorza, it may not be as readily available as other cheeses, but it is definitely worth the search. Keep an eye out for it in specialty cheese shops or gourmet markets, and if you happen to come across it, be sure to grab it and get creative with your pizza toppings. The smoky flavour of Scamorza provides a wonderful base to experiment with various topping combinations.
For those who enjoy a more robust and tangy flavour profile, Scamorza can be paired with toppings like caramelised onions, mushrooms, or even prosciutto. The smokiness of the cheese will complement and enhance the flavours of these toppings, resulting in a complex and satisfying bite. If you're feeling adventurous, you can also try adding some crushed red pepper flakes or a drizzle of honey to take your pizza to the next level.
When using Scamorza on your pizza, consider the balance of flavours and textures. Since Scamorza has a strong flavour and melting ability, a little can go a long way. You may want to use a combination of cheeses, such as pairing Scamorza with a milder cheese like Fior di Latte or a creamy cheese like Mascarpone, to create a more complex and intriguing flavour profile. Remember, when it comes to pizza, it's all about finding the right harmony between the crust, sauce, cheese, and toppings.
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Ricotta: a mild, slightly sweet cheese that works well as a base for white pizzas
While authentic Italian pizzas tend to focus on fresh, simple ingredients, with cheese playing a supporting role, mozzarella is the quintessential pizza cheese. However, ricotta, a mild and slightly sweet cheese, is an excellent base for white pizzas or in combination with stronger flavours.
Ricotta is made from the whey left over from the production of other cheeses. It is a milk-forward cheese, which allows the purity of the sauce to shine through. It is worth noting that some store-bought ricottas can be quite "wet", which may prevent the dough from crisping well. Therefore, it is important to season the ricotta with salt, pepper, and Parmesan cheese to enhance its flavour.
When choosing a ricotta for your pizza, look for one that is dry and not too wet, as this will help the dough crisp up nicely. You can also try mixing ricotta with other cheeses like mozzarella or parmesan to add more flavour and texture to your pizza.
To enhance the flavour of ricotta cheese, you can season it with salt, pepper, and Parmesan cheese. This will add some extra flavour to your pizza and complement the other toppings. Additionally, consider pairing ricotta with stronger-flavoured toppings, such as mushrooms and onions, to create a well-balanced pizza.
In conclusion, ricotta is an excellent choice for a mild and slightly sweet cheese that works well as a base for white pizzas. By choosing the right type of ricotta and pairing it with complementary toppings, you can create a delicious and authentic Italian pizza.
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Gorgonzola: a sharp, pungent Italian blue cheese that pairs well with various toppings
Gorgonzola is a sharp and pungent Italian blue cheese that can be a great addition to a basic cheese pizza. Its strong flavour profile means it pairs well with a variety of toppings.
Gorgonzola is a versatile cheese that can be used in many pizza combinations. A classic pairing is with sweet toppings like caramelized onions, apples, or figs, which balance out the sharpness of the cheese. For instance, a pizza with gorgonzola, caramelized onions, walnuts, and parsley is a combination that has been recommended by a food editor. Another option is to pair gorgonzola with apples, rosemary, and mozzarella.
Gorgonzola also goes well with stronger flavours like prosciutto, or even other cheeses like mozzarella or parmesan. A spinach pizza with gorgonzola, red onion, and mozzarella is another tasty combination. If you want to add some extra toppings to this combination, you could include mushrooms, bell peppers, or marinated artichokes.
Gorgonzola can also be used as a base for white pizzas, as its strong flavour can stand up to other ingredients. You could also try a combination of gorgonzola with other strong-flavoured cheeses like taleggio, which has a soft texture and melts well, or mascarpone, which is a unique, gourmet option.
When making a pizza with gorgonzola, it is important to consider the crust and dough as well. For instance, a thin crust pizza with gorgonzola might be a good option if you want a quick cooking time. You can also add olive oil to the dough to add flavour and prevent the crust from tasting soggy.
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Mascarpone: a unique, gourmet option with a creamy, rich texture
While mozzarella is the quintessential pizza cheese, there are many other Italian cheeses that can enhance the flavour of a pizza. Mascarpone, a unique, gourmet option, is one such cheese. Known for its creamy and rich texture, mascarpone is more commonly used in desserts. However, when used sparingly on pizza, it adds a silky, luxurious quality.
Mascarpone is a soft, sweet, and tasty cheese that can be spread on pizza dough like a sauce. It retains its shape and does not spread out and get messy. A little dollop of mascarpone will firm up a little on the outside, while remaining a gooey pocket of creaminess within. It also melts beautifully in the oven, making it a great option for pizzas.
Mascarpone is a great addition to a classic margherita-style pizza. It pairs well with mozzarella, cherry tomatoes, and basil leaves. It can also be used in combination with other cheeses like ricotta and parmesan. When using firmer, pre-grated mozzarella, cover the pizza with it evenly and then place dollops of mascarpone on top.
Mascarpone also goes well with mushrooms, especially Forestiere mushrooms, which are similar to chestnut mushrooms but have a milder taste and retain their colour when cooked. Spinach and red onion are other vegetable toppings that complement mascarpone well.
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Frequently asked questions
Fresh mozzarella, either from cow’s milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala), is the most commonly used cheese on Italian pizzas.
Scamorza, ricotta, provolone, gorgonzola, asiago, and taleggio are some Italian cheeses that can be used on pizzas.
In Italian pizzas, cheese is used to enhance the flavour of the pizza without overwhelming it. It plays a supporting role to the crust, sauce, and fresh ingredients.
A basic cheese pizza in Italy would typically have fresh mozzarella as the cheese component, along with a simple tomato sauce and a thin, crispy crust.
Mozzarella is prized for its mild flavour, superb meltability, and creamy texture. It adds richness without overwhelming the other ingredients.
