Kamil Perry
Pizza Margherita, also known as Margherita pizza, is a traditional Neapolitan pizza. It is round with a raised edge and seasoned with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil. The dough is made by mixing water, salt, and yeast with flour. The dough is then stretched outwards from the center and flipped several times, shaping it into a disc. The pizza is then baked in a brick oven, though electric or gas ovens can also be used.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella |
| Variants | Buffalo mozzarella, Fior di Latte, Cow's milk mozzarella |
| Texture | Less stringy and stretchy |
| Colour | White |
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What You'll Learn
Mozzarella is the traditional choice
Mozzarella is made from either cow's milk or buffalo milk. According to the True Neapolitan Pizza Association, the only approved types of mozzarella for a Margherita pizza are certified mozzarella di bufala campana D.O.P. and mozzarella S.T.G. The latter can be substituted with any other STG-certified buffalo mozzarella or fior di latte from the Southern Appennines.
Fior di latte is a less stringy and stretchy alternative to buffalo mozzarella. It also releases less water during baking, resulting in a drier pizza. However, buffalo mozzarella is creamier when melted. To avoid the cheese becoming stringy and elastic, some people recommend adding it to the pizza partway through the baking process.
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Fresh mozzarella can be stringy
Fresh mozzarella is the traditional cheese used for Margherita pizza. It is made from either buffalo milk or cow's milk (fior di latte). The cheese is white, stretchy, and stringy when melted.
One way to reduce the stringiness of fresh mozzarella is to use a combination of cheeses. For example, a popular variation of Margherita pizza uses a mix of mozzarella and other cheeses like gorgonzola and feta, which creates a creamy and nutty flavor profile. Using different cheeses can not only reduce the stringiness but also add complexity to the overall taste of the pizza.
Another way to manage the stringiness of fresh mozzarella is to adjust the cooking process. Adding the cheese partway through the baking process can help control the melting and stringiness of the cheese. Additionally, cooking the pizza at a very high temperature, as is done in pizza restaurants, can also affect the texture of the cheese.
The quality of the mozzarella can also impact its stringiness. Fresh mozzarella of higher quality may have a different texture and melting point compared to lower-quality cheese. Using a combination of fresh and flash-frozen mozzarella can help reduce the stringiness while still achieving a desirable taste and texture.
In conclusion, fresh mozzarella used on Margherita pizza can be stringy due to its elastic nature, but this can be managed by using cheese alternatives, adjusting cooking methods, or combining different types of cheese. The stringiness of mozzarella is a characteristic that contributes to the overall appeal of the pizza for some people, but it can be modified to suit personal preferences or culinary requirements.
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Buffalo mozzarella is creamier
The Margherita pizza is a Neapolitan pizza that traditionally uses mozzarella cheese. The type of mozzarella used can vary, with some recipes calling for fresh mozzarella, while others use buffalo mozzarella or fior di latte. According to sources, the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana) approves the use of only two types of cheese for a Margherita pizza: certified mozzarella di bufala campana D.O.P. and mozzarella S.T.G.
Buffalo mozzarella is made from buffalo milk and is known for its creamy texture and less stringy consistency when melted. It is a popular choice for Margherita pizzas due to its ability to melt smoothly and provide a rich, creamy flavour. This type of mozzarella is also recognised for its bright white colour, contributing to the overall aesthetic of the pizza.
When compared to other types of mozzarella, such as fior di latte, buffalo mozzarella has a higher fat content, resulting in its creamier texture. This higher fat content can also affect the baking process, as buffalo mozzarella tends to expel more water during baking, which can impact the texture of the pizza base. However, this characteristic of buffalo mozzarella can be managed by adding the cheese partway through the baking process, ensuring that the pizza maintains its desired level of crispness.
The choice between buffalo mozzarella and other types of mozzarella ultimately depends on personal preference and the desired outcome for the pizza. While buffalo mozzarella is creamier and less stringy, fior di latte is favoured by some due to its ability to produce a less soggy pizza. Nevertheless, for those seeking a richer, more indulgent cheese experience, buffalo mozzarella is an excellent option that delivers on taste and texture.
In conclusion, buffalo mozzarella is a popular choice for Margherita pizzas due to its creamy texture and melting qualities. Its use contributes to the overall taste, appearance, and authenticity of this classic Neapolitan dish.
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Fior di latte is less soggy
A Margherita pizza is a traditional Neapolitan pizza that typically includes San Marzano tomatoes, mozzarella cheese, basil, salt, and olive oil. While some recipes use fresh mozzarella, others opt for flash-frozen mozzarella. According to the True Neapolitan Pizza Association, the only approved types of mozzarella for this pizza are Mozzarella di Bufala Campana D.O.P. and mozzarella S.T.G.
Fior di latte is a type of mozzarella made from cow's milk, whereas traditional mozzarella, also known as mozzarella di bufala, is made from buffalo milk. The term "fior di latte" translates to "flower of milk," indicating that it is made with high-quality milk. It is a marketing name used to distinguish mozzarella made with cow's milk from the traditional buffalo milk variety.
Fior di latte is often used on Margherita pizzas because it has a lower water content, resulting in a less soggy pizza. This is because it does not expel as much water during baking as buffalo milk mozzarella. While buffalo mozzarella is creamier and less stringy when melted, fior di latte is preferred by some pizza makers for its ability to melt evenly without releasing too much water.
Fior di latte is a versatile cheese used in various dishes beyond pizza, including salads, appetizers, gnocchi Sorrentina, and gelato. It is produced using traditional techniques and is known for its delicate flavor. To fully appreciate its freshness and flavor, fior di latte should be consumed within a few days of production and stored immersed in its whey.
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Other cheeses can be used
While mozzarella is the traditional cheese used for Margherita pizzas, other cheeses can be used. For instance, one user on Reddit mentions that they used feta, gorgonzola, and another unspecified cheese for their "four-cheese Margherita pizza".
Feta is a Greek cheese that is known for its salty and tangy taste. It is often used in salads or as a topping for dishes like pasta and, in this case, pizza. Gorgonzola, on the other hand, is a type of blue cheese that is creamy and has a strong, sharp taste. It is often used in Italian cuisine, such as in risotto or as a topping for salads and pasta.
Other non-traditional pizza toppings can be used as well, such as ricotta, as mentioned by a user on acouplecooks.com. Ricotta is an Italian cheese that is creamy and has a mild taste. It is often used in desserts, such as cheesecakes, or in savoury dishes like pasta and calzones.
In addition to these cheeses, other types of cheese that can be used on Margherita pizzas include Parmesan, pecorino, and provolone. These cheeses can be shredded or grated and used as a topping, or they can be melted and used as a sauce base for the pizza.
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Frequently asked questions
Mozzarella cheese is used for Margherita pizza.
Traditional Margherita pizzas use either buffalo mozzarella or fior di latte.
A popular legend holds that the archetypal pizza Margherita was invented in June 1889 when the Royal Palace of Capodimonte commissioned Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honour of the visiting Queen Margherita.
