Which use mozzarella for pizza? The classic dilemma of Hamlet-like all those who are on track to make pizza at home, very similar to another "fried egg with a little oil and a knob of butter?”

Prepared then to solve this question once and for all!!! Mozzarella is a product made of spun paste with STG brand that is a traditional specialty guaranteed. Given her goodness and practicality in preparation (just open the box and eat it) It is definitely the queen of our tables, I would add that this product certainly figure among those that have made the traditional Italian cuisine and world famous. Its qualities that distinguish begin from spinning hot during production, giving diverse forms, which take their name from the "hot docking": morsels, braid, up to the classic round shape of mozzarella that we usually see in supermarkets.

What To Use Mozzarella Pizza?

There are dozens of different types on the shelf and is often difficult to move towards a good buy. You will certainly have to read between the various labels "pizza mozzarella”, this type of mozzarella contains less fat and less water, all this makes it more suited to be machined in a pizzeria, It will simply chop it and does not need to be drained before adding the pizza. This is definitely the main problem for the pizza makers and for all those who wish to prepare their own pizza in the oven at home ... "serum" which is often the main cause of bad success of pizza. During cooking the cheese loses serum and one has the horrible floating effect of the ingredients on the pizza. Fortunately this is a problem that affects only those who use an electric or gas oven (just those at home)which does not reach high temperatures, who uses a wood stove classic, where temperatures can reach even the 400 degrees and the pizza bakes perfectly in a couple of minutes, You do not have this problem. Pizza mozzarella usually has an elongated shape and compact and tasting it, you will find that it has nothing to do with the taste of a common mozzarella, the right word to describe the taste of the mozzarella for pizza is "tasteless".

What To Use Mozzarella Pizza? THE FIORDILATTE

Fiordilatte, the "real" made exclusively from cow's milk is a good product, but unfortunately if you do not have a wood stove will have the same problem of flotation of the ingredients on the pizza, releases very serum during cooking. Actually what makes this kind of tasty mozzarella at our palate is precisely the serum contained in it, then try to fix it by putting it in school does not help!!. Be careful not to overdo the draining, otherwise you end up using a horrible dry cheese on your pizza and all that would result in an inevitable loss of taste that just characterizes fiordilatte.

What To Use Mozzarella Pizza? THE BUFFALO MOZZARELLA

Do you really want to know my opinion on the use of buffalo mozzarella on pizza? Cook the buffalo mozzarella for me is comparable to a "CRIME". This product has in the serum content in it's own strength which gives an excellent flavor, unfortunately, to make it suitable for the purpose, there would remain that drain for several hours to separate it from the whey, but with the result of finding ourselves a rubbery mozzarella on our pizza, ... or a pizza "flooded". I leave to you the decision.

For all those who do not want to give up their bufala, I recommend adding it after cooking, maybe spezzettandola grossly over his pizza.

"Gustibus non est disputandum" .... So it is saying very old, I have certainly invented it.

We'd love to hear your opinion about the mozzarella for pizza. Leave a comment on this page!

Want to know more about buffalo mozzarella? Take a look atwikipedia.

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The answers to frequently asked questions about water salt flour pizza dough

What is the difference between the semolina and flour? What should be the temperature of the water for the pizza dough? What is the difference between the flour type 0, the semolina flour and the type 00? These are the questions that I get asked frequently by readers of the site ...

What is the difference between the bran and flour?

The flour is the product obtained from the milling of wheat. Is used for a lot bakery: bread, cookies, cakes, buns, panettone and similar. The flour is produced by grinding the wheat and we can easily distinguish it from flour (white and impalpable to the touch) for its characteristic straw color and increased grain size. The main use of the semolina is the production of pasta. For some types of bread and for the fresh pasta that require a finer particle size, you use the semolina.

What does the name "flour 0" and "00 flour"

The difference between the two types of flour is in the percentage content of ash, that is the residue that remains burning the flour 550 degrees. With this operation determine various types of flour: Type 00 with lower ash, the type 0, type 1 and type 2 with an ash content higher. This classification, drift gives a lege 2001, example: flour type 0 must have a maximum ash content of 0,65. Contrary to what everyone believes, flour 00 is not the best, but depends on the quality of the grain which is produced, and the amount and quality of gluten (protein) that it contains. The greater the nutrients contained in the flour and organoleptic, and the greater the residual ash. Here's why the flour type 00 is not the best, it does not contain the noble parts and nutritionally rich wheat grain, such as bran, the aleurone and parts of germ.

What is the strength of the flour?

The strength of the flour is the ability to absorb water during the mixing phase in order to form the gluten and thus maintain the carbon dioxide that is formed during the leavening. A strong flour produces a dough aciutto, elastic that does not stick to hands and can withstand long rising. The dough prepared with these flours give bulky products are characterized by a very large bubbles developed.

Which flour to use for pizza, which for cakes and pasta which?

The best flour to use for sweets is the type 0, and in particular we have to choose a meal with the most appropriate strength expressed by a number preceded by the letter "w". The pastry requires a w 140-180, cakes w 220-280, leavened rich as the cake w 360-400. Pizza flour ideal is to use a type 0 good quality with at least one w 280, possibly with the addition of durum wheat semolina. For fresh pasta is good to use a flour type 00 while for doughs for the fillings is preferable to use a type flour 00 with good strength w 250.280.

Which temperature must have water to the pizza dough?

To obtain a correct leavening, the final mixture before being rested for leavening, must have a temperature of 23-25 degrees, then the water to be used will be cooler in summer and warmer in winter. Measure the temperature of the dough and choose accordingly. Practical help on choosing the temperature of the water can come with reading of this article: The rule of 55.

What is the difference between the flour and the traditional stone-ground?

Stone-grinding occurs very slowly, crushing all the layers of the grain of rano that will not overheat and impregnates the flour with the oil of wheat germ, the best parts of the grain are preserved and give the pizza and bread to the full flavor of the bread once, further the slow grinding stone preserves all the nutritional quality of food.

How much salt we add in the dough of bread and pizza?

Normally you add the 2 to the 2,5 % of salt on flour weight.

You have other questions to be added? Leave them in the comments on this page, we will reply immediately.

If you want to know more about the flour, consult the online encyclopedia wikipedia by clicking here.

Pass the flour through a sieve

If you are convinced to find in this article the plot of a detective story where the captain talking to his staff says: I want you to sift the area thoroughly until they find the culprits ... .well, you're in the wrong post. Here we talk about simple flour, be it common wheat or durum wheat, and we will see why it is always advisable to go to the flour sieve.

Pass the flour through a sieve

Almost all the recipes we find the words: Pass the flour through a sieve. The sieve is an ancient instrument, made of wood with a very dense mesh through which you drop the flour until it becomes a fine powder and almost impalpable to the touch. There hung the old wooden sieve all over the walls of local rustic, pizzerias, and old photos of family memories.

Today, modern version of the sieve is made of plastic or steel.

Why should I upgrade to the flour sieve before use?

Sifting the flour, you start an important chemical process, called oxidation. The operation to divide the flour into small grains allows oxygen to penetrate easily between the particles, the presence of a larger amount of oxygen trapped in the flour, allow greater absorption of water, forming a better gluten network, the leavening process it will benefit and you will notice that the final product will be more but tall and perfectly honeycombed.

This process is very important in the preparation of sweets, come the sponge,plum cake and many others. Indeed in recipes for sweets is always recommended sift together the flour and baking powder. The thing to do is to put on our sieve the amount of flour application together with a packet of baking powder for cakes and pass through a sieve to get the product ventilated.

The operation to sift flour, turns out to be less when used for kneading using an electric mixer, where the action of the blades already in itself carries out the operation to aerate the mixture, but ... if you have ventilated(sifted) the flour previously, you can only improve the yield.

When all of us consume the bread at the table, we feel very pleased to find a light and airy crumb, so ... .prendete the habit of passing the flour through a sieve.

If you want to know more on the sieve click here