Bushra Griffith
Pizza and cheese are often thought of as a classic combination, with melted cheese being considered an essential topping for pizza by many. However, this assumption may be surprising when it comes to authentic Italian pizza, as cheese, especially in large quantities, is not always a defining feature of traditional Italian pizza. In fact, some of the earliest forms of pizza, like the famous Pizza Marinara, do not contain any cheese at all. Instead, Italian pizza is about balancing fresh, simple ingredients that honour the roots of the dish, allowing the crust, sauce, and fresh ingredients to shine.
| Characteristics | Values |
|---|---|
| Cheese is not a defining feature | Authentic Italian pizzas don't always include cheese |
| Cheese is unnecessary | The bold flavors of the toppings make cheese unnecessary |
| Cheese type | Mozzarella, Gorgonzola, Parmigiano-Reggiano, Provolone, Chevré, Pecorino-Romano, and Cheddar are some of the popular cheese toppings |
| Cheese melt-ability | Whole milk low-moisture mozzarella tends to spread and melt more evenly |
| When to add cheese | Mid-bake to get a creamy taste or full bake for a caramelized taste |
Explore related products
What You'll Learn
Pizza without cheese is still considered pizza
Pizza is often associated with cheese, and many people assume that cheese is an essential component of the dish. However, this assumption may be surprising when it comes to authentic Italian pizza, as cheese, particularly in large quantities, is not always a defining feature of traditional Italian pizza. In fact, some of the earliest forms of pizza, such as the famous Pizza Marinara, do not contain any cheese at all. This classic Neapolitan pizza is topped with tomato sauce, garlic, oregano, and olive oil, showcasing the flavourful simplicity that can be achieved without cheese. Even today, Pizza Marinara remains one of the most popular pizzas in Italy, especially among purists who appreciate its historic roots.
While it is true that some traditional Italian pizzas like the iconic Pizza Margherita feature cheese, specifically Mozzarella di Bufala, as a topping, many other authentic varieties do not include cheese. In Italy, the focus is often on balancing fresh, simple ingredients that honour the roots of the dish, allowing the crust, sauce, and fresh ingredients to shine. When cheese is used in authentic Italian pizza, it is typically used sparingly and as a supporting role rather than the main event. Fresh mozzarella, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala), is commonly used due to its delicate flavour and creamy texture, adding richness without overwhelming the other flavours.
The perception of pizza as a cheesy dish may be influenced by the American style of pizza, where heavy layers of cheese often take centre stage. However, even within this style, variations exist, and some people may prefer a lighter touch when it comes to cheese or no cheese at all. For those who are allergic or intolerant to dairy, or who follow a vegan or vegetarian diet, pizza without cheese can be a delicious and valid option. Additionally, for those who are budget-conscious, omitting cheese from pizza can make it a more affordable option.
Whether topped with cheese or not, pizza remains a beloved dish worldwide, and the beauty of this versatile food is that it can be customised to suit a range of tastes and dietary preferences. While some may argue that pizza without cheese is not "real" pizza, the history of pizza and the variety of ways it is prepared and enjoyed today suggest otherwise. Ultimately, the definition of "pizza" is broad enough to encompass a range of toppings and ingredients, and the absence of cheese does not detract from the essence of the dish.
The Perfect Pizza Cheese Combinations: Melting Magic
You may want to see also
The best type of cheese for pizza
While pizza is often associated with gooey, melted cheese, some of the earliest and most authentic Italian pizzas, such as the Pizza Marinara, do not contain any cheese. Instead, Italian pizzas typically focus on balancing fresh, simple ingredients, allowing the crust, sauce, and toppings to shine. When cheese is used in Italian pizzas, it is usually fresh mozzarella, made from either cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala).
Mozzarella is the most popular choice for pizza around the world due to its mild flavour, meltability, and stretchability. Fresh mozzarella has a creamy, rich flavour and a soft texture with a high water content, which can lead to a soggy crust if not dried thoroughly before baking. Low-moisture mozzarella, on the other hand, has a denser texture and a saltier taste, making it ideal for achieving a stretchy layer of cheese. It also has a longer shelf life and is less likely to make the pizza soggy.
For a classic Neapolitan pizza, fresh mozzarella is the go-to choice, while a New York-style pizza typically uses a blend of mozzarella and provolone for stretch and a fuller flavour. If you're making a deep-dish pizza, a combination of mozzarella and cheddar or Parmesan can create a more complex flavour profile.
While mozzarella is the most popular choice, other cheeses can also be used on pizza. Ricotta, for example, is a fresh, mild, and creamy cheese that pairs well with mozzarella. Cheddar can add depth of flavour to a blend of multiple cheeses, but it may not be the best choice as the only cheese due to its tendency to separate when exposed to high temperatures. Similarly, aged cheeses like Parmesan or aged cheddar can enhance the umami and depth of flavour when added to a softer, meltable cheese like mozzarella.
Ultimately, the best cheese for pizza depends on personal preference and the type of pizza being created. Experimenting with different cheeses and combinations can lead to extraordinary culinary creations, with the right blend of texture, taste, and aroma.
Cheese Bread at Pizza Hut: What's the Deal?
You may want to see also
The amount of cheese on an American pizza vs. an Italian pizza
Pizza is a classic Italian dish that has evolved into a staple food worldwide. While both American and Italian pizzas share some similarities, they have distinct differences in their cheese content and overall composition.
American-style pizza tends to be cheesier and greasier than its Italian counterpart. It often features heavy layers of cheese, including mozzarella, provolone, cheddar, and Monterey Jack, with multiple kinds sometimes blended together. The sauce in an American pizza is also cheesier and thicker, and the dough is seen as a product meant to carry the cheese to one's mouth. American pizzas offer a wide variety of toppings to cater to different tastes, such as olives, anchovies, beef, chicken, pineapple, and cherry tomatoes.
On the other hand, Italian pizzas emphasize simplicity and quality in their cheese selection. They typically use fresh mozzarella, either from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala), sparingly and in scoops rather than grated to allow other ingredients to stand out. Some traditional Italian pizzas, like the Pizza Marinara, do not include any cheese at all, showcasing the flavourful simplicity of ingredients like tomato sauce, garlic, oregano, and olive oil. Italian pizzas have lighter, more aromatic sauces, and the dough is seen as a product with tomatoes and some cheese. Italian chefs take their time to create their pizza dough, letting it sit and rise for three days to achieve a light and fluffy texture.
While American pizzas tend to be cheesier and offer a wide variety of toppings, Italian pizzas emphasize simplicity, quality, and the natural flavours of fresh, locally sourced ingredients.
Cheesy, Spicy, Saucy: Nacho-Pizza Rolls Exist!
You may want to see also
Explore related products
![Stone Baked Pizza Crust by BFree Foods- Gluten Free Pizza Dough – Keto Pizza Crust – Includes 2 Pizza Bases, 12.6 Oz [1 Pack]](https://m.media-amazon.com/images/I/81x8ouL3XZL._AC_UL320_.jpg)
The history of cheese on pizza
The history of pizza goes back thousands of years, with the earliest incarnations of the dish being flatbreads with toppings. In ancient Greece, people ate plakous (flatbread) topped with herbs and oils, and in the Middle Ages, flatbreads with toppings were a popular dish among peasants in Italy. These were called "focaccia" and were typically topped with herbs and vegetables.
The Italian town of Naples is considered the birthplace of the pizza as we know it today. In the late 19th century, Naples was a densely populated, poor waterfront town, with many people living outdoors due to crowded conditions. As a result, there was a high demand for cheap, quick, and easy food. Street vendors began to sell a type of flatbread with various toppings, such as cheese, garlic, or tomatoes.
In 1889, King Umberto I and Queen Margherita of Italy visited Naples and tried this local dish for the first time. The queen particularly enjoyed the pizza topped with soft mozzarella cheese, tomatoes, and basil, which was created to represent the colors of the Italian flag. The pizza was named after her, and the "Pizza Margherita" became the first "cheese pizza," making cheese and tomato essential ingredients in Naples and beyond.
While cheese is often considered a defining feature of pizza, it is interesting to note that some of the most authentic and beloved Italian pizzas do not include cheese at all. For example, the classic Neapolitan Pizza Marinara contains no cheese and is instead topped with tomato sauce, garlic, oregano, and olive oil. In Italy, pizza is about balancing fresh, simple ingredients, and cheese is often used sparingly to allow other ingredients to shine. When cheese is used, it is typically fresh mozzarella made from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala).
Cheese Extravaganza: Dominos' 6 Cheese Pizza Decoded
You may want to see also
The best time to add cheese to your pizza
When making a pizza, one of the most important considerations is the meltability of the cheese and whether it will brown prematurely. To avoid burning the cheese, it is recommended to use whole milk, low-moisture mozzarella, as it tends to spread and melt more evenly. Additionally, shredding your own cheese is crucial, as pre-packaged shredded cheese often contains starch that can cause it to brown prematurely.
Now, let's discuss the best time to add cheese to your pizza. There are a few schools of thought on this matter:
Cheese Before Toppings
Some pizza enthusiasts prefer to add cheese before any other toppings. This method ensures that the cheese melts properly and holds all the toppings together. It also prevents the pizza from becoming soggy, as the cheese acts as a barrier between the sauce and the toppings, trapping in moisture. This is especially important for vegetable toppings like mushrooms, which can release water during cooking.
Toppings Before Cheese
On the other hand, some people argue that adding toppings before cheese results in a superior taste. By placing toppings before cheese, you allow them to get slightly toasted and develop more flavour. This method is ideal for toppings like mushrooms, which benefit from direct heat to become tasty umami bombs. However, placing certain toppings under the cheese can prevent them from drying out, so it's a good option for fresh herbs or spinach.
Cheese Both Before and After Toppings
A third option is to add a thin layer of cheese before the toppings and then another layer of cheese after. This method combines the benefits of both the previous methods, allowing the toppings to get slightly toasted while still enjoying the melty, gooey cheese that holds everything together.
Adding Cheese Mid-Bake
Another factor to consider is whether to add the cheese before baking or midway through. Some people prefer to add cheese to their pizza midway through the baking process, resulting in a creamier texture and a less browned appearance. This method can be especially useful if you're concerned about the cheese browning too quickly. However, a fully baked pizza with cheese added from the start will have a more caramelized flavour and appearance. Ultimately, the decision comes down to personal preference.
Cleaning Pizza Stones: Removing Stubborn, Burnt Cheese
You may want to see also
Frequently asked questions
Cheese is not a requisite ingredient for pizza, but it is a very popular topping.
The best cheese for pizza is subjective, but popular options include mozzarella, cheddar, gorgonzola, parmigiano-reggiano, provolone, chèvre, and pecorino-romano.
There are several ways to make pizza with cheese. One way is to shred your own cheese and place it in the freezer for 30 minutes before adding it to the pizza. This helps to prevent the cheese from browning too quickly during cooking.
The amount of cheese on a pizza, or whether it has any cheese at all, often depends on the type of pizza and the region in which it is made. For example, authentic Italian pizzas tend to use fresh, simple ingredients, with cheese playing a supporting role or sometimes being left out entirely. In contrast, American-style pizzas often feature heavy layers of cheese as a central component.
Some pizzas that traditionally do not include cheese are Pizza Marinara, which is topped with tomato sauce, garlic, oregano, and olive oil, and pizza with olive oil and roasted vegetables or rucola and freshly sliced parmesan.
