Randy Chandler
Pizza is an Italian dish that typically consists of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients. While pizza is often associated with gooey, melted cheese, the role of cheese in authentic Italian pizza is more nuanced. In Italy, the focus is on balancing fresh, simple ingredients, and cheese is often used sparingly or omitted entirely. The type and amount of cheese on a pizza can vary depending on regional preferences and the specific variety of pizza being prepared.
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Cheese pizza in Italy
Pizza is an Italian dish, specifically Neapolitan, that typically consists of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients. It is baked at a high temperature, traditionally in a wood-fired oven. The term "pizza" was first recorded in 997 AD in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania.
While pizza is now a dish enjoyed worldwide, the use of cheese in authentic Italian pizza is quite different from what many people expect. In fact, some of the earliest forms of pizza, like the famous Pizza Marinara, contain no cheese at all. This classic Neapolitan pizza is topped with tomato sauce, garlic, oregano, and olive oil, showcasing the flavor that simple, fresh ingredients can create. Even today, Pizza Marinara remains one of the most popular pizzas in Italy, especially among purists who appreciate its historic roots.
When cheese is used in Italian pizza, it is typically fresh mozzarella, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala). Mozzarella is mild in flavor, superbly meltable, and prized for its soft, moist texture and creamy taste. Other types of cheese used on Italian pizzas include Scamorza, a smoked version of mozzarella with a firmer texture, and Gorgonzola, an Italian blue cheese with a sharp, slightly pungent flavor that pairs well with toppings like figs, caramelized onions, or prosciutto.
While cheese-topped pizzas like Pizza Margherita are celebrated worldwide, many authentic Italian pizzas focus on other flavors and fresh, simple ingredients. Italian pizza is often characterized by its thin, crispy crust, with an emphasis on quality over quantity. The dough is made fresh daily, using traditional techniques to achieve the perfect balance of chewiness and crispness.
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Pizza Marinara
The name Pizza Marinara originates from its association with sailors, as "marinara" translates to "sailor-style". It is said that this pizza was commonly ordered by poor sailors and made on their ships due to the ease of preserving its ingredients. However, the oral and traditional retellings of this history lack empirical evidence.
In Naples, Italy, the birthplace of pizza, Pizza Marinara is considered a classic. At Da Michaele, a generations-old pizzeria, they serve only two flavours: Pizza Margherita (mozzarella, tomatoes, and basil) and Pizza Marinara (tomatoes only, with no cheese). This simple yet authentic Neapolitan pizza showcases the importance of fresh, quality ingredients in Italian culinary traditions.
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Pizza Margherita
The origins of Pizza Margherita are often associated with the legend of Queen Margherita. According to the story, in June 1889, the Royal Palace of Capodimonte commissioned Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Raffaele presented the queen with three different pizzas, and she particularly favored the one adorned with the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). This pizza was then named Pizza Margherita, and it is said that an official letter of recognition from the queen's "head of service" is still on display in Esposito's shop, now known as the Pizzeria Brandi. However, later research questioned the authenticity of this letter, and no contemporary media reports mentioned the queen's supposed visit. The story and name Margherita gained prominence in the 1930s to 1940s.
While Pizza Margherita is renowned for its combination of mozzarella, basil, and tomato, variations in the recipe do exist. For instance, some recipes suggest adding red pepper flakes for a hint of spice, while others recommend including garlic and oregano to enhance the flavor of the tomato sauce. The type of mozzarella used can also vary, with buffalo mozzarella and fior di latte being the most common choices.
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Sicilian pizza
In its traditional form, Sicilian pizza is topped with tomatoes, herbs, onions, anchovies, and strong cheese such as caciocavallo and toma. However, there are many variations of Sicilian pizza, and some versions do not include cheese. For example, in the province of Syracuse, especially in Solarino and Sortino, pizzòlu is a type of round stuffed pizza. In the Metropolitan City of Catania, the traditional scacciata is made with a first layer of dough covered with local cheese (toma) and anchovies, or in the region around Catania, with potatoes, sausages, broccoli, and tomato sauce.
When it comes to the cheese used on Sicilian pizza, it is typically a stronger, more pronounced cheese that can stand up to the other robust flavours. Caciocavallo, a smoky, Southern Italian cheese similar to mozzarella, is a popular choice. Other options include toma, a local Sicilian cheese, or even mascarpone, which adds a unique, gourmet twist.
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Pizza toppings
Pizza is an Italian dish that typically consists of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients. Baked at a high temperature, traditionally in a wood-fired oven, pizza is among the most popular foods in the world. Pizza Margherita, with fresh Mozzarella di Bufala, is considered the classic Italian pizza. However, contrary to popular belief, cheese is not always a defining feature of traditional Italian pizza. In fact, some of the earliest forms of pizza, like the famous Pizza Marinara, contain no cheese at all. Instead, Italian pizza is about balancing fresh, simple ingredients.
Mozzarella, the quintessential pizza cheese, is prized for its mild flavour and superb meltability. It is traditionally made from the milk of Italian water buffalo, though it is now commonly made with cow’s milk. A special variant, Buffalo Mozzarella from Campania, offers a richer taste and creamier texture than the standard version. When used on pizza, fresh mozzarella is chosen to enhance rather than overpower the other ingredients.
Scamorza, another popular Italian cheese, is known for its distinctive smoky flavour and firmer texture. This cheese is essentially mozzarella that has been aged and smoked, lending a robust flavour profile that stands out on any pizza. While not a traditional choice for pizza, Mascarpone can add a unique twist to gourmet pizza varieties. Known for its creamy and rich texture, this cheese is more commonly used in desserts, but when used sparingly on pizza, it adds a silky, luxurious quality.
Ricotta offers a lighter, creamier texture for pizza toppings. Made from the whey left over from the production of other cheeses, ricotta is mild and slightly sweet, making it an excellent base for white pizzas or a topping in combination with stronger flavours. For those who enjoy a tangier flavour, Gorgonzola is the perfect choice. This veined Italian blue cheese offers a sharp, slightly pungent flavour, which pairs beautifully with a variety of toppings like figs, caramelized onions, or prosciutto.
Aged Asiago is another option, offering a more robust and nutty flavour compared to younger versions. It melts well and is ideal for adding depth to the cheese blend on a pizza. Lastly, Taleggio, with its soft texture and strong aroma, melts beautifully, creating a gooey, decadent layer of cheese that complements stronger flavours like mushrooms and onions.
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Frequently asked questions
Pizza Margherita is a classic cheese pizza in Italy, typically topped with fresh Mozzarella di Bufala.
Pizza Marinara is a popular pizza in Italy that does not contain any cheese. It is topped with tomato sauce, garlic, oregano, and olive oil. Sicilian pizza, or sfincione/sfinciuni, is a thick-crust or deep-dish pizza that is also popular in Italy.
Fresh mozzarella, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala), is commonly used on Italian pizzas. Other Italian cheeses used on pizzas include scamorza, mascarpone, provolone, ricotta, gorgonzola, asiago, and taleggio.
