Pizza Mozzarella: How to choose the pizza queen?
Even the best pizza makers are sometimes faced with a fateful question: “Which mozzarella to use for pizza?”. In fact, since it is one of the most appreciated fresh pasta filata cheeses in Italian gastronomy, there are different types of mozzarella and each one differs in the way it is eaten, the amount of whey present and its resistance to high temperatures. Let’s see which are the different types of mozzarella for pizza and how to choose the perfect one to make perfect pizzas, ready to satisfy every need of your customers. Wood stone commercial pizza oven is the best option for cooking this pizza in restaurants.
The choice of mozzarella for pizza is fundamental for the success of an excellent pizza. Evidently the mozzarella is one of its main ingredients that, during cooking in the oven, melts and becomes the perfect combination to bind the flavors. For this reason it is advisable to choose a professional pizza mozzarella, so that it can guarantee pizzas with perfect consistency and taste.
In particular, mozzarella is a spun paste fresh cheese that is obtained by processing buffalo milk or cow’s milk. The difference between these two macrotypes of mozzarella is that the one made with buffalo milk appears more consistent and fat, compared to cow’s milk, which is lighter and more suitable for cooking. Then, there is a specific type of mozzarella for pizza that is more suitable for professional use. Many pizza makers, in fact, use a particular type of mozzarella produced from curd, and not from fresh milk.
This is because it is more consistent and dry and, therefore, more suitable for pizza seasoning and high oven temperatures. However, every pizzeria professional knows that variety is a strong point. For this reason, you can choose different types of pizza mozzarella for your creations: the important thing is to consciously choose the one that best suits the different preparations.
So, if you want to offer in your restaurant a selection of pizzas made with buffalo mozzarella DOP or with excellent fiordilatte, let’s see some suggestions to make the best use of these products, to ensure an exceptional yield and a complete pizza menu.
Pizza mozzarella: what are the differences between fiordilatte and buffalo mozzarella?
Given the wide variety of pizza mozzarella, it is appropriate to highlight the differences. Besides in terms of organoleptic and taste, buffalo mozzarella and fiordilatte also have differences in practical use in pizzerias. Let’s start, however, by degrees, because, between the two types of mozzarella for pizza, the most frequently used is the fiordilatte. It, in fact, is drier and more suitable for cooking. Using it you do not run the risk that the excess of whey may wet the dough during cooking. Since it is a fresh product, however, it is advisable to use certain tricks to make the best use of pizza mozzarella. In fact, it would be advisable to chop it up and let the excess whey drain for a few hours, regardless of the type of mozzarella you use. Buffalo mozzarella, on the other hand, needs further expedients because, since it has a greater quantity of whey than fiordilatte and is fatter, there is the risk that letting the whey drain is not enough. A useful advice, then, if you want to create your selection of pizzas with buffalo mozzarella DOP is to use it in other ways: let’s see which ones.
Buffalo pizza mozzarella: 3 tips to use it at its best
So, how to use buffalo mozzarella on pizza in the most correct and delicious way? A first method is to cut the pizza mozzarella into more or less small pieces and use them raw to season the freshest pizzas. You can, therefore, include in your menu fresh pizzas suitable for the summer season, in which the mozzarella will be used only after cooking. Combine it with rocket, cherry tomatoes and raw ham: the result will be excellent.
A second advice, instead, is to use buffalo mozzarella in its entirety. In this way the mozzarella will be the protagonist par excellence of your pizzas, whether white pizzas seasoned with preserved vegetables or red pizzas with a delicious buffalo bite in the middle.
A third and final advice, however, is to use the mozzarella during cooking, if you have wood-burning ovens in your room. This is because the wood-fired oven, withstanding temperatures much higher than those of common gas ovens, allows you to cook the product in a few minutes without releasing excessive amounts of liquids.
So, now that you know all about pizza mozzarella, all you have to do is choose the one best suited to your pizzas. With a few tips and some tricks you will offer your customers a tasty and streamlined pizza, perfect for even the most demanding palates.