Kamil Perry
Pizzas are usually cooked at high temperatures for a short time, which makes it difficult to infuse a smoky flavor into the pizza. However, some pizzerias use a combination of mozzarella and smoked provolone, or smoked gouda, to impart a smokey flavor to their pizzas. Smoked cheeses are typically made by exposing them to smoke, either in a smoker or on an outdoor grill, using milder woods such as alder or apple wood chips. The cold smoking process, which keeps the temperature below 100°F, prevents the cheese from melting and allows for a more balanced and evenly distributed smoky flavor.
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What You'll Learn
Smoking cheese
The smokey flavour in some pizzas can be attributed to the use of smoked cheese, among other ingredients. Smoked cheese is a type of cheese that has been treated with smoke-curing, resulting in a yellowish-brown outer pellicle. This curing process can be done through cold-smoking or hot-smoking, with the former taking up to a month at temperatures between 20° and 30° C (68° and 86° F), and the latter partially or fully cooking the cheese at temperatures ranging from 40° to 90° C (104° to 194° F).
Smoked cheese is often used as a flavour booster in pizzas, sandwiches, pasta, and soups. It is also a popular snack on its own. Some commonly produced and sold smoked cheeses include smoked Gruyère, smoked Gouda (rookkaas), Provolone, Scamorza, and Cheddar.
Creating smoked cheese at home requires a few extra materials and equipment, as well as some waiting time. A grill or smoker is used to cold smoke the cheese, with temperatures not exceeding 90° F. The cheese is arranged on grates with space between each piece to ensure proper airflow. After smoking for 1-2 hours, the cheese is wrapped in parchment or butcher paper and refrigerated for 24-48 hours. It is then vacuum-sealed or placed in a zip-top freezer bag to be refrigerated for another 2 weeks. During this resting period, the smoke flavour distributes throughout the cheese, creating a mellower and more balanced taste.
In addition to smoking cheese, other ingredients can be used to impart a smokey flavour to pizzas. These include smoked paprika, smoked meats, and even charcoal briquettes or wood chips added to the oven during baking.
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Smoking meats
There are several ways to enhance the smoky flavour of meats. One method is to brine the meat, which involves soaking it in a salt and water solution, along with other flavourings, to increase its moisture and juiciness. This process can take up to twelve hours for larger cuts of meat like turkey. Alternatively, dry brining involves rubbing salt onto the surface of the meat, which dissolves and gets reabsorbed, locking in juices and adding flavour.
Injecting flavourful liquids into the meat is another quick and easy way to add smokiness. This method is often used in competitions, where time is limited. Common liquids used for injection include soy sauce, hot sauce, Worcestershire sauce, juices, and wines.
Additionally, marinades and dry rubs can be used to enhance the flavour of smoked meats. Marinades are flavourful liquids that the meat sits in, usually overnight, to tenderise and add taste. Dry rubs with sweet and spicy seasonings can also be used to create a unique flavour profile.
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Using a wood-fired oven
Wood-fired pizza ovens are renowned for their ability to impart a unique smokey flavour to pizzas, but this is not due to the aroma of the wood transferring to the pizza. Instead, the intense heat of 450°C or more, generated by the fire, is the key factor in creating the characteristic smoky taste and crispy texture that defines wood-fired pizzas.
The high temperatures cause the radiant heat from the fire and the oven walls to crisp the outside of the pizza quickly, sealing in the moisture and preventing the dough from becoming soggy. This rapid cooking process, typically taking only 60 to 100 seconds, ensures that the pizza doesn't absorb any smoke flavours, even if there were any in the oven, which there typically aren't.
The distinctive flavour and texture of wood-fired pizzas are the result of the intense heat and the way it interacts with the pizza. The radiating heat crisps the outside of the crust while simultaneously cooking the toppings, leaving them crispy yet retaining their juices. This method of cooking at high temperatures in a wood-fired oven locks in flavours and juices without drying out the ingredients.
While it may seem counterintuitive that wood-fired ovens don't impart a smokey flavour to pizzas, it's important to understand that the wood burns down to nearly coals before the pizza is cooked. Most of the wood's aroma is released as it breaks down, and by the time the pizza is placed in the oven, there is little to no wood aroma left. However, it's worth noting that if fresh wood is added just before cooking, it could potentially impart a subtle woodsy aroma to the pizza.
To achieve the desired temperature in a wood-fired oven, it's essential to build a strong fire and allow it to burn for an hour or more. This process ensures that the firebrick and other conducting materials absorb and retain sufficient heat to cook the pizza effectively. Once the fire has burned down, it is removed from the oven, and the temperature gradually decreases, making it ideal for cooking various dishes, from artisan breads to slow-cooked meats.
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Adding smoked paprika
Pizza is a versatile dish that can be customized to suit various tastes and preferences. While traditional methods of smoking cheese involve cold smoking or using liquid smoke, an alternative way to impart a smoky flavour to your pizza is by adding smoked paprika.
Smoked paprika, also known for its distinct flavour and aroma, can be used to season your pizza. It is made from smoked pimiento peppers and adds a unique, subtle smokiness to your pizza without overwhelming the other ingredients.
To incorporate smoked paprika into your pizza, you can use it as a seasoning for your chicken or other meats. Simply rub or toss your chicken tenders or breasts with a blend of spices, including smoked paprika, cayenne pepper, onion powder, garlic powder, oregano, salt, and pepper. You can also add oil to this mixture to create a paste that adheres well to the chicken. After searing the chicken, shred it into bite-sized pieces and use it as a topping.
Additionally, smoked paprika can be added to your pizza sauce to create a smoky marinara. To make this sauce, start by sweating diced onions in oil. Then, add garlic, followed by smoked paprika and cumin. After cooking this mixture for a few minutes, add balsamic vinegar, tomato paste, brown sugar, and passata. Simmer this mixture until it thickens, creating a rich, dark red sauce.
When preparing your pizza, you can also sprinkle smoked paprika directly on top, along with other seasonings like cayenne pepper, to enhance the smoky flavour. This can be done before or after baking, depending on your preference.
By incorporating smoked paprika in these various ways, you can create a delicious, smoky pizza without relying solely on smoked cheese. Experiment with different amounts of smoked paprika to find the perfect balance for your taste preferences.
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Using liquid smoke
Smoking cheese is a technique that has been used since prehistoric times. The smoking process dehydrates the surface of the cheese, concentrating calcium and lactate, and making them more prone to crystallization. This gives the cheese a unique taste and aroma.
One way to achieve this smoky flavour is by using liquid smoke. Liquid smoke is made from natural hickory wood and can be mixed with well-drained curds for an even distribution of flavour. It is important to note that liquid smoke does not provide the same depth of flavour as traditional smoking methods, and it can be harder to control the intensity of the smoke flavour when using it.
When using liquid smoke, it is crucial to find the right balance as over-smoking can lead to bitter or acrid flavours. Additionally, some liquid smoke products contain additives that may alter the cheese's flavour in undesirable ways. Therefore, many cheese enthusiasts prefer the traditional smoking process for its artisanal quality.
To use liquid smoke effectively, it is important to mix it with the cheese at the right stage of the cheese-making process and to ensure that it is evenly distributed. This will help to ensure a consistent smoky flavour throughout the cheese.
Overall, using liquid smoke can be a convenient way to add a smoky flavour to cheese, but it may not provide the same depth of flavour or authenticity as traditional smoking methods.
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Frequently asked questions
The smokey flavor in pizza can be attributed to the use of smoked cheese. Cheeses like mozzarella, gouda, provolone, and cheddar are commonly smoked and used in pizzas. The smoking process involves using a smoker or an outdoor grill with milder woods, such as alder or apple wood chips, to impart the smokey flavor.
Smoked mozzarella, gouda, and provolone are popular choices for pizzas due to their melting properties and ability to stretch. Other options include smoked cheddar, muenster, and pepper jack, each offering unique flavors and textures.
If you're looking to add a smokey flavor to your homemade pizza, you can experiment with smoked meats, smoked paprika, or liquid smoke. Additionally, pre-smoking your toppings before placing them on the pizza can also infuse a smokey taste.
