Bushra Griffith
Pizza Margherita and cheese pizza are two classic Italian dishes. Despite their similarities, they are entirely distinct dishes. Cheese pizza is a pizza with cheese, and while it can be made with any type of flour, Pizza Margherita is made with fine 00 flour, which creates a delicate dough that turns into a flaky, crispy crust. Pizza Margherita is also cooked at a high temperature, which only takes minutes, and is topped with fresh basil, tomatoes, olive oil, sea salt, garlic, and mozzarella.
Differences between Cheese Pizza and Margherita Pizza
| Characteristics | Cheese Pizza | Margherita Pizza |
|---|---|---|
| Dough | Can be made with any type of flour | Made with fine 00 flour |
| Crust | Can have various crust heights | Thin crust |
| Cheese | Can use any type of cheese; often uses multiple types of cheese | Uses fresh mozzarella |
| Toppings | Can use any toppings | Uses fresh basil and tomatoes |
| Sauce | Can be made without sauce | May or may not have sauce |
| Size | Can be larger than 12 inches | Less than 12 inches |
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What You'll Learn
Cheese type
Cheese pizza is a broad term for any pizza with cheese on it. This can include a pizza with cheese and tomato sauce, or cheese with a variety of other toppings such as pepperoni, sausage, onion, or broccoli. Cheese pizzas can be made with any type of flour, including whole wheat, and the cheese is often shredded rather than sliced. The cheese may be mozzarella, or a combination of several cheeses, such as fontina, Parmesan, and other mild cheeses.
Margherita pizza, on the other hand, is a specific type of pizza with a strict set of rules that must be followed for it to be considered a true Margherita. Firstly, the dough must be made with 00 flour, which creates a pillowy, delicate dough that turns into a flaky, crispy crust. The crust is noticeably thicker than that of a regular cheese pizza, and the pizza itself is smaller in size.
Secondly, Margherita pizzas are made with fresh mozzarella cheese, rather than the processed shredded variety. The mozzarella is sliced, not shredded, and it is usually cow's milk mozzarella, though some sources suggest using mozzarella di bufala, or buffalo milk mozzarella, for a truly authentic pizza. The cheese does not cover the entire pizza, so some of the sauce is visible.
Finally, Margherita pizzas are topped with fresh basil leaves, tomatoes, olive oil, and salt. The tomatoes are sliced and placed directly onto the dough, followed by the garlic and basil, and then the sliced mozzarella. The pizza is then drizzled with olive oil and sea salt before baking at a high temperature.
In summary, while both cheese pizza and Margherita pizza are delicious Italian classics, the Margherita variety is more strict in its ingredients and preparation method, giving it a unique and elevated status compared to its cheesy cousin.
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Crust thickness
The dough-making process and the type of flour used are important factors in achieving the desired crust thickness and texture. The 00 flour used in Margherita pizzas contributes to a noticeably thicker crust compared to a regular cheese pizza. This is because the fine texture of 00 flour creates a softer and more delicate dough. When baked, this dough transforms into a crust that is both flaky and crispy.
In contrast, cheese pizzas made with whole wheat flour or other types of flour can have varying crust thicknesses. The choice of flour affects the texture and structure of the dough, influencing the final crust thickness. Whole wheat flour, for example, can result in a chewier crust with a crispy texture.
Additionally, the cooking method and temperature play a role in crust thickness. Margherita pizzas are traditionally cooked at high temperatures for a short time, resulting in a crispy crust. Cheese pizzas may have different cooking times and temperatures depending on the type of cheese and other toppings used, which can also impact the final crust thickness.
The moisture content of the ingredients can also affect the crust thickness. Margherita pizzas use fresh, high-quality ingredients, including fresh mozzarella, which has a higher moisture content than processed shredded mozzarella. This moisture can impact the dough and crust, potentially making it softer or thinner.
Overall, the crust thickness of a Margherita pizza is characteristic of the style, with a thicker and crispier crust achieved through the use of specific flour, cooking methods, and high-quality ingredients. Cheese pizzas offer more flexibility in crust thickness and can be adapted to personal preferences or the type of cheese and toppings used.
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Toppings
A cheese pizza typically has cheese as its primary topping, with the cheese covering the entire pizza. Various combinations of cheese can be used, such as fontina, Parmesan, and other mild varieties, and the cheese is often shredded rather than sliced. In addition, a cheese pizza may include other toppings beyond just cheese, such as pepperoni, sausage, or other ingredients. The type of flour used for the dough is also flexible, and any wheat flour, including whole wheat, can be used, resulting in a chewy, crispy crust.
On the other hand, a Margherita pizza has stricter requirements for its toppings. Fresh mozzarella cheese is a must, and it is typically sliced rather than shredded. The mozzarella is placed on top of a simple tomato sauce, often made with crushed fresh tomatoes or canned San Marzano tomatoes. Fresh basil leaves are then added, and the pizza may be drizzled with olive oil and seasoned with salt and pepper. The dough for a Margherita pizza is traditionally made with fine 00 flour, creating a delicate, flaky, and crispy crust.
While both pizzas share some similarities in their toppings, the key differences lie in the specific types of cheese, the presence or absence of a tomato sauce, and the type of flour used for the dough, all of which contribute to the unique character of each pizza.
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Sauce
While both cheese pizza and Margherita pizza contain sauce, there are some differences in the type of sauce used and the quantity.
Cheese pizza typically has a tomato sauce base, with the cheese layered on top. This sauce is often made from crushed fresh tomatoes or canned San Marzano tomatoes. The cheese used is usually mozzarella, but other types of cheese can also be used, such as fontina, Parmesan, and other mild varieties. The cheese is often shredded and can cover the entire pizza, leaving no visible sauce.
On the other hand, Margherita pizza has stricter requirements and is considered a variety of Neapolitan pizza. The sauce is typically a simple tomato sauce, sometimes made with San Marzano passata, but it can also be made without tomatoes. For example, one source mentions that Margherita pizza can be made with pesto sauce. The amount of sauce used is usually light, with only a few tablespoons, and it is topped with fresh mozzarella cheese, which is often sliced rather than shredded. The cheese may not cover the entire pizza, allowing some of the sauce to be visible.
The dough for a Margherita pizza is also different, as it is traditionally made with fine 00 flour, which creates a flaky, crispy, and noticeably thicker crust. The crust is also thinner than that of a cheese pizza, typically around 3 mm.
In summary, while both types of pizzas use sauce, the main differences lie in the type of sauce, the quantity used, and the specific requirements for a Margherita pizza, including the type of flour, crust thickness, and toppings.
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Origin
The origin of the cheese pizza is unclear, but it is known to be a product of the United States. It is a simple dish, with the only essential ingredients being a pizza base, tomato, and cheese.
On the other hand, the Margherita pizza has a more defined origin story. The popular tale goes that in 1889, an Italian pizza maker named Raffaele Esposito crafted three pizzas for Queen Margherita. Two of the pizzas were not well-received, but the third was a hit. Its main ingredients, mozzarella cheese, tomatoes, and basil, reflected the colours of the Italian flag. The pizza was named in honour of Queen Margherita, who loved the dish.
While the accuracy of this story is questionable, there is no doubt that the Margherita pizza is an Italian classic. It is a variety of Neapolitan pizza, which has specific requirements for ingredients, size, dough construction, and cooking method.
To be considered a true Margherita pizza, strict guidelines must be followed. The pizza dough must be made with 00 flour, resulting in a pillowy, delicate dough that becomes a flaky, crispy crust. The crust is noticeably thicker than that of a regular cheese pizza, and the pizza itself is smaller in size to prevent the crust from crumbling under the weight of the toppings.
In terms of toppings, a Margherita pizza uses fresh mozzarella, while cheese pizzas often use packaged, grated mozzarella and may feature a combination of cheeses such as fontina and Parmesan. The mozzarella on a Margherita pizza is sliced, not shredded, and it typically will not cover the entire pizza, allowing some of the sauce to be visible. The sauce itself is usually a simple tomato sauce, sometimes made with crushed fresh tomatoes or canned San Marzano tomatoes. The pizza is then topped with basil and drizzled with olive oil.
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Frequently asked questions
Cheese pizza can be made with any type of flour, whereas Margherita pizzas are traditionally made with fine 00 flour. This flour creates a delicate dough that turns into a crispy crust. Cheese pizzas also have more cheese and no visible sauce, whereas Margherita pizzas use fresh mozzarella and have less cheese so that some sauce is visible.
The ingredients used in a Margherita pizza are flour, salt, yeast, fresh basil, tomatoes, olive oil, sea salt, garlic, and mozzarella. The tomatoes are sliced and put onto the dough, followed by the garlic and basil, and then rounds of sliced mozzarella. The pizza is then drizzled with olive oil and sea salt before baking.
When made with fresh, clean ingredients, a Margherita pizza can be considered healthier than a regular cheese pizza. Although mozzarella has a high-fat content, it also has around 6 grams of protein and 11% of the daily value of calcium per ounce. It also contains bacteria that have been said to improve gut health and decrease inflammation. Additionally, unlike some regular cheese pizzas, traditional Margherita pizzas do not have added sugar. However, Margherita pizzas are high in sodium, so they should be consumed in moderation.
