Bushra Griffith
Pizza is a beloved dish for many, but what if you don't want cheese on it? It turns out that pizza without cheese is a legitimate option, and it's even considered one of the original styles of modern pizza. Known as pizza marinara in Naples, Italy, this variety features a Neapolitan-style crust topped with tomato sauce, oregano, garlic, and olive oil, with no cheese in sight. This style of pizza dates back to 1734 and was a favourite among sailors and fishermen due to its simplicity and the ease of preserving its ingredients. While cheese may be synonymous with pizza today, the dish didn't always include it, and there are plenty of alternatives to keep your toppings intact without it.
Characteristics and values of pizza without cheese
| Characteristics | Values |
|---|---|
| Ingredients staying intact | Push ingredients into the crust, use less sauce, and sprinkle olive oil on the pizza |
| Taste | Use flavour oils to bring the same taste |
| Authenticity | Pizza marinara, an original style of modern pizza, does not include cheese |
| Health | Pizza without cheese is as healthy as pizza with cheese |
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What You'll Learn
Use a thick crust to hold ingredients in place
If you're making a pizza without cheese, you might be concerned about how to keep your ingredients in place. One way to tackle this issue is to use a thick crust.
A thick crust can act as a barrier to hold in your ingredients and prevent them from falling off or spilling out. Try a Sicilian-style pizza with a very thick, doughy crust. Push your ingredients down into the crust so they are embedded, and then cover them with sauce to further seal them in.
You can also try making the edges of your crust higher to better contain the sauce and toppings. This way, you create a sort of barrier that helps keep everything in place.
Remember that the function of cheese on a pizza is not to keep the toppings in place but rather to add taste and act as a binding agent. So, while a thick crust can help with ingredient placement, you might also consider alternatives to cheese, such as using flavourful oils like olive oil, avocado oil, or even almond oil.
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Dehydrate toppings to avoid a watery base
Pizza is a beloved dish for many, but a common issue is a watery base. This can be caused by various ingredients, from fresh mozzarella to tomato sauce. To avoid a soggy pizza, it is recommended to dehydrate the toppings beforehand.
One method is to pre-cook ingredients that are known to have high water content. For example, onions, bell peppers, and mushrooms can be sautéed or roasted before being added to the pizza. This reduces their water content and prevents a soggy base.
Another approach is to pre-bake the mozzarella separately. Fresh mozzarella is known for its high moisture content, so by microwaving it for short bursts, straining the excess water, and repeating this process, you can significantly reduce its water content. This technique helps prevent the cheese from releasing moisture onto the pizza.
Additionally, it is suggested to reduce the amount of tomato sauce used and to thicken its consistency. A paste-like texture can be achieved by reducing the sauce, which helps prevent a watery base. Applying the sauce with a spatula and scraping off any excess also keeps the pizza from becoming too moist.
For those who enjoy a well-done pizza, it is recommended to cook the pizza at a lower temperature in the oven and then finish it under the broiler. This technique helps reduce surface moisture and creates a crispier crust.
By following these dehydration and cooking methods, you can enjoy a pizza with your favorite toppings without the worry of a soggy base.
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Sprinkle olive oil to protect toppings
When making a pizza, it is common for some of the toppings to fall off. To avoid this, you can sprinkle olive oil on the pizza dough before adding the sauce and toppings. The olive oil creates a vapour when heated, which can protect your toppings and keep them in place.
To get a crispy, crackly crust, brush some olive oil onto the edge of the dough. You can also drizzle extra virgin olive oil onto the edge of the dough to make it crispier. If you are using a stove with a temperature higher than 230°C (425-450°F), use avocado oil instead as olive oil has a low smoke point.
Before stretching the dough, place the dough ball on a lightly oiled surface and use your fingertips to gently push and stretch the dough, starting from the middle and moving outward. This will help create a large, mostly flattened circle that is slightly thicker on the edge and not too thin in the middle. A thicker edge will better contain the sauce and toppings.
For a sturdy base, use less sauce. You can also try making a Sicilian-style pizza with a very thick doughy crust. Push the ingredients down into the crust and cover them with sauce to seal them in place.
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Use less sauce to avoid a watery layer
When making a pizza, the sauce is an important component that can make or break the final product. Too much sauce can create a watery layer, making the pizza soggy and lacking flavour. To avoid this, it is recommended to use less sauce. This will help to reduce the moisture content and prevent the pizza from becoming watery.
One way to achieve this is by using a thin layer of sauce, allowing some of the dough to be visible underneath. This technique ensures that the heat can penetrate the toppings and cook the dough properly. It is crucial to work quickly when preparing the pizza to minimise the amount of time that the wet sauce is in contact with the dough. Cooking the pizza immediately after topping it helps to prevent the moisture from seeping into the base.
Additionally, the type of sauce used can impact the overall moisture content. Opting for a thicker sauce, such as one made with tomato paste or Polpa, can reduce the wateriness of the pizza. Canned tomatoes with less water content or fresh tomatoes that have been puréed and strained can also help to create a thicker sauce. By reducing the water content in the sauce, you can still use a generous amount without worrying about the pizza becoming soggy.
Another factor to consider is the cooking method. Cooking the dough with just the sauce for a few minutes before adding the toppings and cheese allows any extra moisture in the sauce to cook off. This technique, known as "blind" cooking, helps to ensure that the base is cooked properly and reduces the likelihood of a soggy crust.
Furthermore, the order in which the ingredients are added can make a difference. Starting with a light sprinkle of cheese directly on the dough can create a barrier that protects the dough from excess moisture. This technique, known as the "mozzarella blanket", involves finishing with a generous layer of cheese on top, creating a melty barrier that holds everything together.
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Push toppings down into the crust
If you're making a pizza without cheese and are concerned about the toppings staying in place, one method you can try is to push the toppings down into the crust. This technique works well with a Sicilian-style pizza, which has a very thick doughy crust.
To do this, start by making indentations in the dough with your fingers to prevent bubbling. Then, push the toppings down into the crust so that they are embedded. You can also add sauce on top of the embedded toppings to seal them in place.
It's important to note that the toppings should be dehydrated so that no water can seep into the dough and make it soggy. You can also sprinkle olive oil on the pizza before baking to create a vapour that protects the toppings, similar to how cheese works. If you have a stove that can reach temperatures above 230°C, avocado oil is recommended instead.
Additionally, you can try making the edges of the crust higher to better contain the toppings and sauce. This technique will help prevent your toppings from falling off when you cut into the pizza.
By following these steps and pushing the toppings down into the crust, you can make a delicious pizza without cheese, ensuring that your ingredients stay in place.
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Frequently asked questions
You can try making the edges of your pizza higher so they contain the sauce and toppings, and use less sauce. You can also push the ingredients down into the crust so that they are embedded, and cover them with sauce to seal them in place.
You can try using olive oil seasoned with dried oregano and black pepper, or garlic for an aglio e olio. You can also try almond, goat, or soy cheese.
Pizza marinara, which includes a Neapolitan-style crust topped with tomato sauce, olive oil, pepper, oregano, and garlic, is one of the original styles of pizza and does not include cheese.
