Margherita Pizza: Mozzarella, The Star Cheese Topping

The Margherita pizza is a Neapolitan classic, with a simple recipe that combines the colours of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil.

The pizza is traditionally topped with fresh mozzarella cheese, which is added to the pizza in small pieces or slices. However, some recipes call for shredded mozzarella. The type of mozzarella used can vary, with some recipes specifying the use of mozzarella di bufala, while others suggest using mozzarella made from cow's milk.

The quality of the cheese and other ingredients is important, with many recipes emphasising the need for fresh, high-quality produce.

Fresh mozzarella cheese

When selecting fresh mozzarella, look for mozzarella balls packed in water rather than vacuum-sealed. The water-packed variety is superior in flavour and texture, whereas the vacuum-sealed option can taste rubbery. Ovoline mozzarella balls, which are around 1 inch in diameter, are ideal for Margherita pizza. However, larger or smaller mozzarella balls can also be used; just tear them into smaller pieces as needed.

Before adding fresh mozzarella to your pizza, gently pat it dry with a clean tea towel or paper towel to remove excess moisture. Then, tear or cut the mozzarella into thin slices or small pieces. If you are using large mozzarella balls, you may want to 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.

After baking your pizza, top it with fresh basil, a drizzle of extra-virgin olive oil, and a sprinkle of salt and red pepper flakes, if desired.

Mozzarella di bufala

When making a pizza with fresh mozzarella di bufala, it is recommended to bake the pizza at a very high temperature (around 400-500°F) to achieve a crispy crust. It is also important to note that the cheese should be added during the baking process, rather than before, to avoid sogginess.

Mozzarella fior di latte

Fior di latte is favoured by some over buffalo mozzarella because it releases less water during baking, resulting in a less soggy pizza. However, buffalo mozzarella is creamier and less stringy when melted, so each cheese has its advantages and disadvantages.

Basilico fresco

The Freshness of Basil

The basil leaf is an essential ingredient in any margherita pizza. Its fresh flavour and aroma are released when the pizza is baked, adding a delightful touch to the overall taste. To preserve its vibrant colour and prevent wilting, it is best to add the basil after the pizza is baked. This simple addition of fresh basil leaves takes the pizza to the next level!

The Perfect Cheese for Margherita Pizza

Now, let's talk about the star of the show: the cheese. The type of cheese used on a margherita pizza can vary, but the most traditional and preferred choice is mozzarella. Specifically, fresh mozzarella cheese, also known as mozzarella di bufala, is the ideal option. It is made from the milk of water buffalos and has a creamy texture that pairs perfectly with the tomatoes and basil. The cheese is cut into thin slices or torn into small pieces before topping the pizza.

Other Types of Cheese

While fresh mozzarella is the classic choice, there are a few other options that can work well. According to the True Neapolitan Pizza Association, for a pizza to be considered a traditional Neapolitan Margherita, it can also be made with certified mozzarella di bufala campana D.O.P or mozzarella S.T.G. Additionally, fior di latte, a type of cow's milk mozzarella, is another acceptable alternative. This variety may be preferred by some as it releases less water during baking, resulting in a less soggy pizza.

Tips for the Best Cheese Experience

To ensure the best flavour and texture, there are a few tips to keep in mind. Firstly, look for mozzarella balls packed in water rather than vacuum-sealed. Water-packed mozzarella has superior flavour and texture, while vacuum-sealed cheese can taste rubbery. Secondly, if you're using fresh mozzarella that is incredibly watery, it's a good idea to let it sit on a paper towel for about 15 minutes to absorb the excess moisture before adding it to the pizza. Lastly, if you want to reduce the stringiness of the cheese, try adding it to the pizza partway through the baking process.

The Final Touches

To complete the margherita pizza, a light drizzle of extra-virgin olive oil and a sprinkle of salt are essential. These additions bring out the best flavours in the pizza and enhance the overall taste experience. So, there you have it—the secrets to the perfect margherita pizza with fresh basil and the best cheese options!

Pomodoro fresco

A margherita pizza is a simple Italian dish that originated in Naples, Italy. It features three iconic toppings: tomatoes, fresh mozzarella cheese, and basil. The red, white, and green toppings were chosen to represent the colours of the Italian flag when the pizza was first made for Italy's Queen Margherita in the late nineteenth century.

When making a margherita pizza, it is important to use the best ingredients you can find. This includes using fresh basil, which should be added after baking so that it stays beautifully green and does not burn in the oven.

For the tomatoes, San Marzano tomatoes are the traditional choice. They are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. They are tender and rich in flavour, and even the tomato sauce inside the can is thicker than most other whole canned tomatoes. If you cannot find San Marzano tomatoes, you can use other good-quality canned tomatoes or, if they are in season, ripe, red fresh tomatoes. Simply crush the tomatoes by hand before using.

As for the cheese, fresh mozzarella balls packed in water are superior in flavour and texture to those that are vacuum-sealed. Ovoline mozzarella balls, about 1 inch in diameter, are ideal for margherita pizza. However, larger or smaller mozzarella balls can also be used; simply tear them into smaller pieces as needed. If using fresh mozzarella, slice it into thin pieces or tear it before adding it to the pizza.

To make the pizza, first prepare the tomato sauce by blending canned tomatoes with their juices, olive oil, garlic, and salt in a food processor until smooth. Then, stretch the pizza dough and dust it with cornmeal. Next, spread a heaping 1/2 cup of the tomato sauce over the dough, leaving a 1-inch border around the edges. Top with the mozzarella and transfer to a preheated oven. Bake for 10 to 12 minutes, or until the cheese is melted and the crust is golden brown.

Finally, remove the pizza from the oven and top with fresh basil, a drizzle of olive oil, and a sprinkle of salt. Slice and serve!

Frequently asked questions