And of course the much harder american "mozzarella" stuff thrown on most pizzas is something entirely different.
Not really! It's essentially the same cheese, but instead of put fresh into brine the stretched curds have the water pressed out and then they're aged.
It’s chilling how much changed in the last decade and then then from two decades ago.
It’s too nice, you can’t be mean anymore and it’s no longer to the point. Eternal summer forever. But pre 2010 comments really are before smartphones took over.
But turns out this milk is from the Asian water buffalo, which is even bigger than the African kind, but can be domesticated.
Kinda like that killer bee honey thing.
[1] https://en.wikipedia.org/wiki/Italian_Mediterranean_buffalo
https://web.archive.org/web/20250715171604/http://itscheese....
The buf mozz is the thing that takes my homemade pizza from "meh" to "actually, this is pretty good". I'm working on getting it to "wow, this is great" but that will require further refinement of my crust technique, I think.
https://en.wikipedia.org/wiki/Annealing_(glass)
which means you can throw in a pizza when you've finished at the kiln for a day and pull it out ready a minute or so later (depending on when you start the temp. step down cycle, current annealing oven temp. etc.)
Anything you’re going to cook at high temperatures, use cow mozzarella. Pizzas, casseroles, sauces etc.
(Also I’m amazed that buffalo mozzarella isn’t that known, I thought that’s what mozzarella was supposed to be).
Ken Forkish's _The Elements of Pizza_ is a great resource though it's more focused on standard home oven cooking. His slow-rise recipe is roughly: 350g water (at ~95F), 13g salt, 1.5g instant dry yeast, 500g white flour (I use Caputo 00), mix the first three and let the yeast hydrate, then mix in the flour, rest 20 minutes, knead briefly until smooth, two hour room-temp rise in an oiled tub, shape into balls, then fridge rise (until either the next day or the day after, but best the next day). I do it with 310g of water to get a 60% hydration dough which is my preference.
https://en.wikipedia.org/wiki/Buffalo_buffalo_Buffalo_buffal...
Same in the UK at fancy pizza places. It's £2-4 extra for buffalo mozzarella
Not sure why they'd even offer it as an option but I think they've given up with the British public as they even let you order a pizza with a topping of fries !
Their copy: "The cheese is made out of pure buffalo milk, which makes the melted cheese creamier and whiter in appearance.When heated the product develops stretching property and melts uniformly on the food surface."
gnabgib•6mo ago
indigodaddy•6mo ago