I make my own mozzarella (fior de latte) and use it for my pizza. I use a method that makes it low moisture. The problem with block cheese is that they add potato starch to it. Its not real mozzarella. I am an artisan cheese maker by the way. Anyway love your videos

Great video Massimo! I remember you did another video on the block Mozzarella and the Fior di Latte before. I am sure all three pizza were perfect, but also, I would not be happy if I sit in a pizzeria and get the one from the middle, and honestly I have been to the best pizzerias in the world and sometimes they are soggy and I would calm myself down to say that they were sloppy that day. I think the mozzarella needs to be chopped the day before and drained before use. Also, it all depends on the context, of course you are a business and want to stay competitive and also as a customer you know if the price is cheaper, you can't complain to much about the cheese, you can always ask for fresh or buffalo mozzarella and know it will cost more. but for me in the home, after all the effort of making the dough, I only want the best ingredients possible. I am a pizza freak and I made some easy DIY pizza ovens.

You spread the sauce so effortlessly and quick.

Buffalo Mozzarella is great

Fresh Mozzarella is always problematic on pizza. There are a few things you can do to avoid that super soggy pizza. Drain the Moz 12h in the fridge in a bowl and sieve (use a weight on top, ideally). If you have forgotten about it, another method is to use less tomato sauce and squeeze the moz inside a paper towel and tear pieces apart, for even spreading, this way the liquid evaporates better. My favourite is to mix block mozzarella with fresh moz. A little fresh moz is okay in terms of liquid, but needs to go on top at last.

@massimonocerino

2 ай бұрын

Thanks for your comment, maybe its not really good method for me if you need to make 400 pizzas a week and 50 kilo weekly mozzarella, delivery

@PicSta

2 ай бұрын

@@massimonocerinoI know it's not practical for a pizza business.

For a margherita I def prefer buffalo; but for something like salami it doesn't really matter 😄 I also try to squeeze water out; easy for home-use but not for commercial purposes I guess. Hmm, getting water out of a large amount of mozzarella? Maybe a cheese press? Anyways, I'm a new subscriber to your channel and I really, really love what I'm seeing here, grazie mille for your open and honest sharing! Wish you many million subscribers 😊

@ellefsensbarmyarmy8491

2 ай бұрын

Just cut small pieces and drain. No problem with fior de latte in my opinion.

I sqeeze the water and pat slices dry with paper towels when using fresh but have switched to block now

Hi, thanks for doing this. How do you keep your pizzas warm while waiting for customers? Are they cold when she picks them up? Thanks for your feedback. ❤❤❤

@massimonocerino

Ай бұрын

I do fresh by ordering

@matthieuguillot1046

Ай бұрын

Thank you for your reply. good continuation

Buffalo mozzarella is a challenge to use. However, when it is drained well and dried, it tastes the best.

I seem to be unable to find any decent block mozzarella in Belgium, at least for home use. If any has any recommendations, I'll gladly take them :) I mostly use fior di latte. Sometimes bufala for margherita's. I did notice some of the brands from the local Italian deli work way better than the standard Galbani mozz you can find in every grocery store. I try to get out a maximum of liquid using paper towels, sometimes leaving it wrapped in paper towels in the fridge over night. Sometimes I add a little bit of salt to help the drying process. Also cooking slightly longer, at a slightly lower temp, as well as giving the pizza some time to rest after it comes out of the oven definitely helps.

I buy a large block of Mozzarella from Costco 🍕🍕🍕

Have you tried mixing the different cheeses?

What make and type of flour do you use when stretching the pizza?

@massimonocerino

2 ай бұрын

Semolina

Zoupa from buffalo

Hi all. What are examples of “block” that you all are using

@dropcheekelbow9110

2 ай бұрын

If you're in the states, pollio or biazzo

Maybe you can make a video about growing your Basil. Thanks!