Randy Chandler
Pizza is a beloved dish around the world, and while there are many ways to make it, the classic cheese pizza is a favourite for many. The base of a pizza is usually a dough, which is then topped with sauce and cheese. The type of cheese used varies, but it is often mozzarella, with some recipes also including parmesan, gorgonzola, fontina, or provolone. The sauce is typically made from tomatoes, but white sauces are also an option. The white sauce is usually made with butter, flour, and milk, with added ingredients such as garlic, parmesan cheese, and herbs. The order in which the sauce and cheese are layered is a matter of preference, with some people opting for sauce on top of the cheese, and others choosing to put the cheese on top of the sauce.
Characteristics and ingredients of pizza cheese sauce:
| Characteristics | Values |
|---|---|
| Type of sauce | White sauce, red sauce, or tomato sauce |
| Ingredients | Milk, salt, pepper, garlic, parmesan cheese, butter, flour, olive oil, oregano, basil |
| Cheese | Mozzarella, Parmesan, Gorgonzola, Fontina, Provolone, or a blend |
| Preparation method | Melt butter, add flour, whisk, add milk, add salt, pepper, garlic, and cheese, whisk, set aside to cool |
| Storage | Refrigerate up to 5 days, do not freeze |
| Quantity | 1 1/2 cups for 4 (10-inch) pizzas |
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What You'll Learn
Mozzarella is the most common pizza cheese
Mozzarella is the most common cheese used on pizzas. This is true for both traditional Italian pizzas and those made in the US. In Italy, fresh mozzarella is standard, often fior di latte (made with cow's milk), although mozzarella di bufala is also common. In the US, shredded, low-moisture mozzarella is more common, as it is meltier and stretchier.
Mozzarella is a key component of a classic cheese pizza, which typically also includes a tomato sauce and fresh herbs such as basil or oregano. The sauce is usually made with crushed tomatoes, olive oil, garlic, and seasonings. Some recipes also include balsamic vinegar. The dough is often brushed with olive oil before the sauce and cheese are added, and the pizza is then baked until the crust is browned and the cheese is bubbling.
While mozzarella is the most common pizza cheese, other cheeses are also used. On a "quattro formaggi" pizza, for example, mozzarella is combined with Gorgonzola, a hard cheese like Parmesan or Pecorino Romano, and a melty cheese like Fontina or provolone. Parmesan is also sometimes used as a topping on its own, as it adds a savoury, salty flavour to the pizza and acts as a barrier to protect the crust from the sauce.
The type of mozzarella used can also vary. Some recipes call for shredded mozzarella, while others use sliced or cubed fresh mozzarella. The low-moisture variety is often preferred as it gives the pizza a stretchy layer of cheese and browns nicely in the oven, whereas fresh mozzarella creates pools of melted, gooey cheese that add textural contrast.
In addition to the type of cheese and sauce used, the order in which they are layered also varies. Some people prefer to put the cheese directly on the dough and spread the sauce on top, while others follow the traditional Neapolitan style of adding the sauce before the cheese and any other toppings.
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Parmesan can be used as a barrier to protect the crust
Pizza is a beloved dish worldwide, and while there are many ways to make it, the classic cheese pizza is a staple. The base of a pizza is typically made with dough, which is then topped with sauce and cheese. The type of sauce and cheese used can vary, but a traditional combination is tomato sauce and mozzarella cheese.
When making a pizza, it is important to consider the order in which the ingredients are layered. Some people prefer to put the cheese on first, creating a barrier between the dough and the sauce, while others opt for the sauce to be placed directly onto the dough. In the case of the former, Parmesan cheese can be used as this barrier. Parmesan, also known as Parmigiano Reggiano, is a hard cheese with a strong, savoury flavour. Its low moisture content makes it ideal for creating a protective layer on the dough, as it does not easily melt into the sauce. This technique is especially useful when using a more liquid sauce, such as a raw tomato sauce, as it prevents the dough from becoming soggy.
To use Parmesan as a barrier, grate the cheese and sprinkle it evenly over the dough, ensuring the entire surface is covered. This initial layer of cheese will not only protect the crust but also add a savoury, salty flavour to the pizza. Following this, the sauce can be spread over the Parmesan layer, and finally, a more generous layer of shredded or sliced mozzarella can be added. This combination of cheeses and sauce creates a classic, well-loved pizza.
While Parmesan can be used as a protective barrier, it is not the only option. Some pizza-makers may opt for other hard cheeses, such as Pecorino Romano, or simply use a thicker, less liquid sauce to prevent the dough from becoming too soggy. Additionally, the type of dough used can impact the need for a protective barrier. For example, a thicker, more robust dough used for a deep-dish pizza may not require the same level of protection as a thinner, crispier dough.
In conclusion, Parmesan cheese can be used effectively as a barrier between the pizza dough and the sauce, protecting the crust from becoming soggy. This technique is especially useful when paired with a more liquid sauce and creates a delicious, classic cheese pizza with a savoury twist.
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Chicago-style pizza has sauce on top of the cheese
Pizza is a beloved dish around the world, and there are many ways to make it. One of the most popular styles is the Chicago-style pizza, which has its unique characteristics that set it apart from other pizzas.
One of the defining features of Chicago-style pizza is that it is baked in a deep-dish cake pan. This gives it a thick and fluffy crust that is crispy and flaky on the outside. The crust is often described as "miracle crust" and is a key component of this pizza style. Unlike traditional pizzas, the cheese goes directly on top of the crust, and the sauce is piled on top of the cheese. This creates a unique flavour profile and texture that has made Chicago-style pizza famous.
The sauce used in Chicago-style pizza is typically a garlic-infused tomato sauce with a slightly sweet taste. It is cooked and thickened on the stovetop while the pizza dough rises, allowing the flavours to develop. This sauce is then piled on top of the cheese, creating a layer of sauce that covers the pizza. The sauce is a key component of this pizza style, and its quality can make or break the dish.
The cheese used in Chicago-style pizza is typically mozzarella, although other cheeses such as Parmesan can also be added. The mozzarella can be sliced or shredded, and using fresh mozzarella is said to give the best flavour. The cheese is placed directly on top of the crust, creating a thick layer that covers the entire pizza. This layer of cheese is then covered by the sauce, creating a unique combination of flavours and textures.
In addition to the cheese and sauce, Chicago-style pizza often includes various toppings. These can include meats such as pepperoni and bacon, as well as vegetables like spinach and mushrooms. These toppings are added to the pizza after the cheese and sauce layers have been assembled. The finished pizza is then baked in the oven until the edges of the crust are puffed and slightly browned.
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White pizza sauce is a quick and easy alternative to tomato sauce
White pizza sauce is a quick and easy alternative to traditional tomato sauce. It is a great option for those who want to make a pizza from scratch but don't have much time, as the sauce can be prepared in just 5 minutes. The sauce is made with simple ingredients that are likely to be found in most pantries, including butter, flour, milk, salt, pepper, garlic, and parmesan cheese. The butter and flour thicken the sauce, creating a rich alfredo sauce.
To make the white pizza sauce, melt butter in a small saucepan over medium heat. Add flour and whisk continuously for 1-2 minutes, being careful not to let it brown. Slowly add milk while whisking until the mixture is smooth, thickened, and bubbly. Season the sauce by adding salt, pepper, and pressed garlic to taste. For a more intense garlic flavor, you can use garlic powder or fresh garlic cloves. Finally, add parmesan cheese and whisk until the cheese is melted and the sauce is smooth. Remove the sauce from the heat and set it aside to cool before using it on your pizza.
The white pizza sauce is a versatile base that pairs well with a variety of toppings. For a classic combination, simply add a generous layer of shredded or fresh mozzarella cheese. You can also experiment with other cheeses like ricotta, gorgonzola, or fontina. If you're a meat lover, try adding pepperoni, crispy bacon, ham, or chicken. For a vegetarian option, sauteed spinach, mushrooms, artichokes, or roasted bell peppers can add a burst of flavor.
The white pizza sauce can be made ahead of time and stored in the refrigerator for up to 5 days. It is important to note that the sauce will continue to thicken as it cools, but it can be slightly rewarmed in the microwave to make it more spreadable. With its creamy texture and flavorful notes of garlic and parmesan, the white pizza sauce is a delightful alternative to the traditional tomato sauce, offering a unique taste experience for pizza enthusiasts.
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Fresh herbs like basil or oregano are a great garnish for cheese pizza
Pizza is a beloved dish worldwide, and a classic cheese pizza is hard to beat. The simplicity of dough, cheese, and sauce is a winning combination, but a well-chosen garnish can take it to the next level. Fresh herbs like basil or oregano are a fantastic choice to elevate your cheese pizza.
Basil and oregano are classic pizza herbs, with a long history of use in Italian cuisine. They offer a fresh, aromatic flavour that pairs beautifully with the other ingredients. The fragrance of these herbs is a key part of their appeal, and adding them to your pizza can create a sensory experience that goes beyond just taste.
When it comes to using basil on your pizza, fresh is best. The sweet, slightly peppery taste of fresh basil leaves is a perfect complement to the other flavours. Some people prefer to add basil after the pizza is baked to preserve its fresh taste and aroma. However, others like to add it before baking, as the heat releases the herb's essential oils, filling your kitchen with a mouth-watering fragrance.
Oregano is another popular herb that can be used fresh or dried. It has a more robust, earthy flavour that can stand up to the other ingredients. Many people like to add dried oregano to their pizza sauce, as it infuses the sauce with a subtle warmth. Fresh oregano is also a wonderful option, especially if added after baking, to preserve its bright, fresh taste.
Whether you choose basil, oregano, or a combination of both, these herbs will enhance your cheese pizza. They add a burst of freshness and a depth of flavour that is sure to impress. So, the next time you're crafting your pizza masterpiece, don't forget to finish it with a generous garnish of these aromatic herbs.
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Frequently asked questions
Pizza cheese sauce is a sauce that is used as a base for pizzas, usually made with milk, salt, pepper, garlic, and parmesan cheese. Butter and flour are added to thicken the sauce.
The type of cheese used in pizza cheese sauce can vary, but it is usually made with parmesan cheese. Some recipes call for mozzarella cheese or a 3-cheese Italian cheese blend.
Red pizza sauce is typically made with tomatoes as the base ingredient, while white pizza sauce is usually made with a cream or milk base.
Yes, pizza cheese sauce can be easily made at home. Simply melt butter in a saucepan over medium heat, whisk in flour, and slowly add milk while whisking constantly. Then, add in your desired seasonings and cheese, such as parmesan or mozzarella.
The best type of cheese to use for pizza depends on personal preference. Fresh mozzarella is commonly used on pizzas, but other cheeses such as Gorgonzola, Parmesan, Pecorino Romano, Fontina, or Provolone can also be used.
