Fresh Mozzarella Prep
For Neapolitan and finishing Roman pies. Torn, lightly salted, and drained 45–60 minutes — or the pizza becomes soup.
Ingredients
The process
- 1
Pull from brine
Pull the mozzarella from its brine or water.
- 2
Tear by hand
Tear into rough 1-inch pieces with your hands — never cut with a knife. Torn pieces shed water differently and melt more irregularly, which gives the mottled Neapolitan look.
- 3
Salt lightly
Place the torn pieces in a fine-mesh strainer over a bowl. Sprinkle very lightly with salt — it seasons from the inside and draws more water out.
- 4
Drain 45–60 min
Drain at room temperature 45–60 minutes for fior di latte; up to 90 minutes for buffalo. Significant water will collect in the bowl.
⏱ Drain55:00 - 5
Pat surface
Press gently with a paper towel to absorb any surface moisture before topping the pizza.
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