Mozzarella Magic: The Best Cheeses For Margherita Pizzas

The best cheese for a Margherita pizza is fresh mozzarella cheese. This is the traditional choice for a Neapolitan pizza, with the creamy texture of buffalo mozzarella being particularly popular. Fresh mozzarella is usually sold in large balls, which you can tear into small pieces before topping the pizza.

Fresh mozzarella cheese

When making a Margherita pizza, it is best to use fresh mozzarella that is sold in balls and packed in water, rather than vacuum-sealed. The water-packed variety has superior flavour and texture, while the vacuum-sealed cheese can taste rubbery. Ovoline mozzarella balls, which are around 1 inch in diameter, are a good choice as they are the perfect size. However, larger or smaller mozzarella balls can also be used; just tear them into smaller pieces as necessary.

It is important to drain off the water and gently pat the mozzarella dry before adding it to the pizza. If you are using large mozzarella balls, tear them into smaller, 1-inch balls. Distribute the cheese over the pizza, concentrating it a bit more in the centre as it will melt towards the edges.

Fresh mozzarella can release a lot of water during baking, which can make the pizza soggy. To avoid this, you can let the cheese sit on a paper towel for about 15 minutes to remove some of the moisture before adding it to the pizza.

Mozzarella di bufala

The reason some people prefer fior di latte over buffalo mozzarella is that fior di latte does not expel as much water during baking, making the pizza less soggy. However, both types of cheese have their advantages and disadvantages, and ultimately, the choice between the two comes down to personal preference.

Fior di latte

To make a Margherita pizza with fior di latte, follow these steps:

Ingredients:

• 1/3 cup tomato sauce
• 40g mozzarella, torn into bite-sized pieces
• 1 large ripe tomato, thinly sliced
• 40g fior di latte cheese, torn
• 5g parmesan, finely grated
• 1 tbsp extra virgin olive oil
• 1 bunch fresh basil leaves, to serve
• Pizza dough
• Flour
• Fine semolina (optional)

Method:

• Preheat the oven to 240°C.
• Lightly dust a clean benchtop with flour. Take one portion of the dough and put it on the dusted benchtop.
• Use a rolling pin to roll out the dough to a 28cm round with a slightly raised rim. Turn the dough clockwise 45 degrees after each roll to ensure it doesn't stick and to help create a circular shape.
• Lightly dust a pizza tray with flour or fine semolina. Put the dough round on the tray. Prick the centre of the pizza all over with a fork (this is called docking).
• Spread the sauce over the dough, leaving a 1cm border. Scatter over the mozzarella and arrange the tomato slices in a single layer.
• Bake for 10 minutes, then arrange the fior di latte on top and cook for another 5 minutes, or until the cheese has melted and the pizza dough edge is golden and crisp.
• Top with parmesan and drizzle with olive oil. Scatter with basil leaves to serve.

Basil

Fresh basil is key to the flavour of a great margherita pizza. It is added after baking so that the leaves stay beautifully green and do not wilt or burn. The heat from the pizza will cause the basil to wilt slightly, releasing its fragrant aroma.

When preparing basil for a margherita pizza, it is important to chop or julienne the basil leaves roughly before sprinkling them over the pizza.

Extra-virgin olive oil

When making a Margherita pizza, extra-virgin olive oil can be drizzled over the pizza after it comes out of the oven. This will amplify the scent of the oil and create a harmonious blend of flavours. It is important not to use too much oil, as this can be overpowering.

In addition to its use as a topping, extra-virgin olive oil can also be incorporated into the pizza dough. Adding a couple of tablespoons of extra-virgin olive oil to the dough can improve the flavour and help to prevent a soggy crust.

When choosing an extra-virgin olive oil for a Margherita pizza, it is important to consider the quality and flavour of the oil. The best extra-virgin olive oils will have a harmonious blend of robust, spicy, bitter, and harmonic notes.

Some specific extra-virgin olive oils that are well-suited for Margherita pizza include the Ravece Zahir by San Comaio and the Titone Dop Valli Trapanesi from Sicily. These oils have bold, spicy, and bitter notes that can enhance the flavours of the other toppings.

Overall, extra-virgin olive oil is a key ingredient in a Margherita pizza, adding flavour and freshness to the dish. It is important to choose a high-quality oil and use it sparingly to create a delicious and harmonious pizza.

Frequently asked questions