Margherita Pizza: What Cheeses Make It So Delicious?

Pizza Margherita, also known as Margherita pizza, is a typical Neapolitan pizza. It is roundish in shape with a raised edge and is traditionally topped with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil.

The pizza was supposedly invented in 1889 when Raffaele Esposito, a Neapolitan pizzaiolo, created a pizza in honour of the visiting Queen Margherita. The pizza was adorned in the colours of the Italian flag – red (tomato), white (mozzarella), and green (basil).

Mozzarella is the classic choice for Margherita pizza

Mozzarella is the perfect foil to the other ingredients on a Margherita pizza. Its mild, creamy flavour and gooey, stretchy texture make it an ideal topping for pizza. It is a fresh cheese, and its rich, milky taste is a great complement to the tangy tomato sauce and fragrant basil.

Mozzarella is usually made from either buffalo milk or a combination of buffalo and cow's milk. Buffalo mozzarella (also known as 'mozzarella di bufala') is the more traditional choice for Margherita pizza. It has a higher moisture content, which gives it a softer, more delicate texture than regular mozzarella. It also has a more intense, tangy flavour. Fior di latte, a type of mozzarella made from a combination of cow and buffalo milk, is also commonly used.

Mozzarella is best used fresh, and it is often sold in water to preserve its moisture. It can be torn or cut into thin slices and added to the pizza just before baking. Some recipes call for the cheese to be added to the pizza after it comes out of the oven, to prevent overcooking.

Fresh mozzarella is best

The pizza is traditionally made with San Marzano tomatoes, fresh mozzarella, and basil, representing the colours of the Italian flag. Fresh mozzarella is the perfect rich counterpart to the tomatoes and basil. It is creamy and mild in flavour, and gets super gooey when melted.

You can shred or tear the mozzarella before adding it to the pizza. It is best to cut it into thin slices or tear it before topping the pizza.

Mozzarella is the classic pizza cheese, and its mild flavour works perfectly with the other simple, fresh ingredients.

You can use either buffalo mozzarella or fior di latte

When it comes to choosing the cheese for your Margherita pizza, you can use either buffalo mozzarella or fior di latte. Both are delicious options and will result in a mouth-watering pizza.

Buffalo mozzarella, also known as "mozzarella di bufala," is a traditional Italian cheese made from the milk of water buffalo. It has a creamy texture, a delicate flavour, and a slightly higher fat content than fior di latte. This gives it a richer, more decadent taste that pairs beautifully with the other ingredients on your Margherita pizza.

Fior di latte, on the other hand, is a type of mozzarella made from cow's milk. It has a milder flavour and a more elastic texture compared to buffalo mozzarella. Fior di latte is also usually less expensive, making it a more economical option for your pizza.

When choosing between the two, consider your personal preference and budget. If you want a more authentic Italian flavour and don't mind spending a little extra, go for buffalo mozzarella. If you prefer a milder taste or are looking for a more affordable option, fior di latte is a great choice.

Regardless of which cheese you choose, make sure to use fresh, high-quality mozzarella for the best results. Fresh mozzarella will melt beautifully and create a delightful, stringy texture when you bite into your pizza. Avoid pre-shredded mozzarella, as it can be dry and doesn't melt as well.

In addition to choosing the right type of cheese, remember to slice or tear your mozzarella into thin pieces before placing it on your pizza. This will ensure that it melts evenly and creates a delightful, gooey texture.

Now, let's talk about the other ingredients that make a Margherita pizza so special. Start with a thin, crispy crust made from a simple dough of flour, water, salt, and yeast. Stretch the dough by hand, shaping it into a disc, and then top it with hand-crushed peeled tomatoes, extra virgin olive oil, and fresh basil leaves.

The combination of colours from the red tomatoes, white cheese, and green basil is said to represent the Italian flag, and the pizza is believed to have been named after Queen Margherita of Italy, who visited Naples in the late 19th century.

Whether you choose buffalo mozzarella or fior di latte, the key to a delicious Margherita pizza lies in the quality of your ingredients and the simplicity of the recipe. Enjoy the process of crafting your pizza, and savour every bite of this classic Italian dish!

Mozzarella is mild in flavour and gooey when melted

Mozzarella is a mild-flavoured cheese that is gooey when melted. It is a classic pizza cheese, and its creamy, mild flavour is perfectly complemented by the tang of tomatoes and the fragrance of basil. When melted, mozzarella becomes super gooey, making it ideal for stretching and creating that satisfying, stringy cheese-pull as you bite into your pizza.

Mozzarella is an essential component of the Margherita pizza, a Neapolitan classic. The pizza is traditionally made with San Marzano tomatoes, fresh basil, and mozzarella cheese. The red, white, and green toppings were said to be chosen to represent the colours of the Italian flag.

Mozzarella is usually made from either buffalo milk or a combination of buffalo and cow's milk. The cheese is stretched and then formed into balls, kept in their original shape, or made into a block that is later shredded or sliced.

When making a Margherita pizza, it is important to use fresh, high-quality ingredients. The simplicity of the dish means that the quality of each component is key to creating a delicious pizza. Fresh mozzarella is the perfect rich counterpart to the tomatoes and basil. It can be cut into thin slices or torn before topping the pizza.

Mozzarella is best enjoyed melted, and its mild flavour and gooey texture make it an ideal cheese for pizzas, grilled cheese sandwiches, lasagne, and other baked dishes. Its mild flavour also makes it a good choice for dishes where you want the other ingredients to shine through without being overpowered by the cheese.

You can use either shredded or fresh mozzarella

Mozzarella is a key ingredient in Margherita pizza, and you can use either shredded or fresh mozzarella. Fresh mozzarella is the traditional choice for this Neapolitan pizza, but shredded mozzarella is a convenient alternative that melts well and can be easier to find in some places.

Fresh mozzarella is made from milk that has been curdled and stretched by hand, resulting in a soft, moist cheese with a delicate flavour. It is usually sold in balls packed in water or brine and should be used within a few days of purchase. To use fresh mozzarella on your pizza, simply tear or cut it into thin slices and place them on top of the tomato sauce.

Shredded mozzarella is a more processed form of the cheese, made by shredding and mixing fresh mozzarella with a small amount of anti-caking agents to prevent clumping. It has a longer shelf life than fresh mozzarella and is widely available in supermarkets. When using shredded mozzarella on your Margherita pizza, sprinkle it evenly over the tomato sauce before baking.

Whether you choose to use shredded or fresh mozzarella, the amount of cheese you use is important. Too much cheese can overwhelm the other flavours in the pizza, so it's best to use a light hand. About 7 ounces (200 grams) of cheese is enough for a 10-inch (25-centimetre) pizza.

In addition to mozzarella, other cheeses can be used to add variety to your Margherita pizza. Some popular choices include Parmesan, Fontina, and Feta, which can be shredded or crumbled and mixed with the mozzarella or used as a topping. However, be careful not to overload your pizza with too many cheeses, as this can make it greasy and heavy.

No matter which type of mozzarella you choose, the key to a great Margherita pizza is to use high-quality ingredients and to bake it at a high temperature for a short time. This will ensure that your pizza has a crispy crust, melted cheese, and fresh, vibrant flavours.

Frequently asked questions