Neapolitan Pizza: Which Cheeses Melt And Stretch The Best?

Neapolitan pizza is a type of pizza that originated in Naples, Italy. It is characterised by a soft, thin dough with high edges, topped with raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. The two types of mozzarella used are fior di latte, made from cow's milk, and mozzarella di bufala, made from water buffalo milk.

Mozzarella di Bufala vs Fior di Latte

Mozzarella di Bufala and Fior di Latte are two types of cheese that are commonly used on Neapolitan pizzas. They are both types of mozzarella, but there are some key differences between them.

Fior di Latte, which translates as "flower of milk", is the classic, traditional mozzarella. It is made with fresh, whole cow's milk and has a sweet, light, and delicate flavour with an elastic texture. This cheese is typically used on Margherita pizzas, along with tomato sauce, fresh basil, and extra virgin olive oil.

Mozzarella di Bufala, on the other hand, is made with the milk of water buffalo that live in Italy's Campania and Lazio regions. It has a tangier and sweeter flavour than Fior di Latte, and is highly prized as a pizza topping. It is often used on Pizza Margherita Extra, along with tomato, fresh basil, and extra virgin olive oil.

The choice of milk used in these two cheeses plays a significant role in defining their flavours, textures, and culinary applications. Fior di Latte, made from cow's milk, has a delicate, milky flavour that is mild and slightly sweet. Its texture is smooth and supple, giving it a creamy mouthfeel. This makes it a versatile cheese that melts beautifully, without overpowering other ingredients. As a result, it is often used in dishes such as pizzas, salads, and baked dishes.

Mozzarella di Bufala, on the other hand, has a richer and more decadent flavour due to the higher fat and protein content of buffalo milk. It has a soft, moist, and elastic texture, making it a delightful experience for the palate. Its distinctive taste and texture make it a perfect choice for dishes like Caprese salads and Neapolitan-style pizzas, where it provides a unique, indulgent twist.

While Fior di Latte's gentle creaminess makes it versatile for a wide range of culinary creations, Mozzarella di Bufala's richness and sweetness make it a standout choice for those seeking a more intense cheese experience.

Fresh vs Low-Moisture Mozzarella

Fresh mozzarella is a soft, bright white cheese that is usually made in different-sized ball formats. It is made with a high moisture content and should be consumed within 7 days of production. It is packed in water at the production facility or hand-wrapped in fresh plastic wrap.

When heated, the water evaporates and may settle as a "soupy" or "puddle" presence in the food. While it may work on Neapolitan-style pizza, it doesn't usually work on a heated sandwich or other heated foods. This style is best eaten cold and fresh.

Low-moisture mozzarella, also known as "low-moisture part-skim", is made by souring fresh mozzarella a little longer and then carefully drying it out. Due to the lower moisture content, it has a longer shelf life and saltier flavour. The lower moisture also lends the cheese better browning and stretching abilities when heated, which makes it a popular choice for any number of dishes.

The best type of mozzarella cheese for Neapolitan-style pizza is fresh mozzarella. Both cow and buffalo milk mozzarella are great options. The high baking temperature will evaporate most of the water, leaving you with a soft and creamy melted cheese that goes really well with tomato sauce and the slightly charred pizza crust.

However, low-moisture mozzarella is the cheese of choice for the vast majority of pizza styles in the U.S. This is because fresh mozzarella is best the day it's made and rapidly deteriorates, developing off-flavours within the first few days. Low-moisture mozzarella can last for weeks under refrigeration, meaning easy transportation and the ability to buy in bulk—an all-around cheaper option.

Preparing Fresh Mozzarella for Pizza

Fresh mozzarella is a soft, creamy, milky-flavoured cheese with a high water content. This means that it can make your pizza soggy if you don't prepare it properly.

Firstly, you will need to drain the liquids from the bag in which the fresh mozzarella was stored. Then, remove the mozzarella and place it onto a plate or cutting board.

Shake off any excess water and cut the mozzarella into three or four pieces. Drain any more water from the cut-up pieces so that the cheese can dry faster.

Next, place the mozzarella pieces inside a mesh strainer and put the strainer into a bowl. Put the bowl and strainer inside the refrigerator and leave for a few hours.

Once this is done, remove the fresh mozzarella from the fridge and dry off the pieces with paper towels to remove any more excess moisture. Leave the mozzarella to dry in the paper towel for at least 15 minutes to ensure that it dries out completely.

The following step is to cut the fresh mozzarella cheese into thin little strips, this will make it super easy to add to your homemade pizzas later, but it can also help the drying-out process.

When you want to make your pizzas, remove the mozzarella from the paper towel and put it in a bowl, this will make it much easier to use on your pizza, as the cheese can sometimes stick to the paper when drying out.

Cooking the Pizza

When you are ready to cook your pizza, thinly slice the mozzarella and add it to your pizza. The thicker the pieces, the more moisture there will be. Just be sure to watch the oven carefully as thinner slices will cook more quickly.

A solution to the problem of mozzarella releasing moisture while cooking is to bake the dough, sauce, and toppings first and put the fresh mozzarella on the pizza during the last few minutes of cooking time.

If you are not averse to processed low-moisture cheese, combining a bit of fresh and pre-packaged shredded cheeses will help cut down on the moisture. The appearance of your pie may not be as appealing, but your pizza crust will also not risk becoming soggy.

Preparing Buffalo Mozzarella for Pizza

Buffalo mozzarella is a delicious and traditional choice for Neapolitan pizza. However, it does contain a lot of moisture which can make your pizza soggy. Here are some tips to help you prepare your buffalo mozzarella for pizza.

Use Paper Towels to Remove Moisture

As mentioned, buffalo mozzarella contains a lot of moisture. Therefore, it is a good idea to remove some of this moisture before placing it on your pizza. You can do this by placing the cheese between some paper towels. This will help to prevent your pizza from becoming soggy.

Don't Overdo the Toppings

As well as removing moisture from the cheese, you should also be careful not to overload your pizza with toppings. Too many toppings can also make your pizza soggy. This is especially true of wet toppings such as tomato sauce. Therefore, it is a good idea to use your sauce sparingly.

Don't Spread the Cheese Too Thinly

When placing the cheese on your pizza, don't spread it too thinly. Instead, leave some room around each piece. This will help to prevent the cheese from melting too quickly and becoming soggy.

Use a Combination of Cheeses

If you are still concerned about the moisture content of your buffalo mozzarella, you can always use a combination of cheeses. For example, mozzarella blends well with cheddar. This can help to keep the moisture content under control.

Cook Your Pizza on the Lowest Shelf of the Oven

If you are cooking your pizza in a regular oven, try cooking it on the lowest shelf. This will help the crust to cook faster than the top and avoid sogginess.

Use a Pizza Stone

If you have one, use a pizza stone to cook your pizza. This will help to absorb some of the moisture and prevent your pizza from becoming soggy.

Try Adding the Cheese After Cooking

If you are still concerned about the moisture content of your cheese, you could try adding it after cooking. Simply cook your pizza as normal and then top it with the buffalo mozzarella. Return the pizza to the oven for a few minutes until the cheese has melted.

The Best Mozzarella for New York-Style Pizza

Mozzarella is a soft, creamy, and stringy cheese that is a staple for Neapolitan pizza. It is also the best cheese for New York-style pizza. However, the type of mozzarella used for Neapolitan pizza is different from the one used for New York-style pizza.

The Best Mozzarella for Neapolitan Pizza

The best type of mozzarella cheese for Neapolitan-style pizza is fresh mozzarella. Both cow and buffalo milk mozzarella are great options. The high baking temperature will evaporate most of the water, leaving you with a soft and creamy melted cheese that goes really well with tomato sauce and the slightly charred pizza crust.

For New York-style pizza, the classic choice is fresh low-moisture mozzarella. Fresh mozzarella is also a great choice, but it requires that you drain and dry it properly.

Mozzarella is a traditional soft, white cheese from southern Italy. The cheese has a soft texture and a light milky flavor. Due to its creamy flavor, soft consistency, and meltability, it’s a great pizza cheese! Classic mozzarella is made from buffalo milk, but nowadays it’s more commonly made from cow milk.

Mozzarella is also the staple cheese for Neapolitan pizza and is mentioned in the AVPN’s (The True Neapolitan Pizza Association) international regulations for true Neapolitan pizza.

To avoid watery pizza, you should drain and dry the mozzarella before topping your pizza. You can drain the cheese properly and dry it using paper towels before you add it to your pizza to get rid of excess moisture.

The Bottom Line

Frequently asked questions