Fresh Mozzarella Prep
For Neapolitan and finishing Roman pies. Torn, lightly salted, drained — or the pizza becomes soup.
Intro
The single most common Neapolitan failure is wet cheese. Fresh mozz holds shocking amounts of water that turns the pizza into a swamp. Tear (never cut) into 1-inch pieces, lightly salt, drain 45–60 minutes. Buffalo mozzarella is richer but wetter — drain it 90 minutes.
Ingredients
note · Buffalo is richer but wetter — drain longer.
note · A small pinch — seasons from the inside and draws out water.
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 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
Drain at room temperature 45–60 minutes for fior di latte; up to 90 minutes for buffalo. Significant water will collect in the bowl.
✶ Pizzaiolo tipSome pizzaioli add the cheese halfway through the bake — works better in home ovens that can't reach 900°F.⏱ Drain55:00 - 5
Pat surface
Press gently with a paper towel to absorb any surface moisture before topping the pizza.
Notes from the kitchen
No notes yet. Be the first.
From the pizzaioli
No pies yet. Be the first.
