Mozzarella is perhaps Italy’s most famous cheese. But did you know that this formaggio fresco comes in many different shapes and forms?
Fior di Latte Mozzarella
Meaning “flower of the milk,” fior di latte mozzarella is your classic, traditional mozzarella. It’s made with fresh whole cow’s milk and has a sweet, light, and delicate flavor with an elastic texture.
Mozzarella di Bufala DOP
Made with the milk of water buffalo, Mozzarella di Bufala offers a tangier and sweeter flavor than traditional fior di latte mozzarella. Thanks to its creaminess, it’s highly prized as a pizza topping, but is just as good served on its own! It’s often denoted with a “DOP” status, a label to show that it’s made entirely in its region of origin: Campania.
This sister is extremely soft and creamy! Deriving its name from the Italian word straccia, meaning “rag” or “shred,” stracciatella is created with shreds of mozzarella curds and fresh cream. It’s great for spreading atop bread or even stirring into pasta.
Born in Puglia in a small town in the province of Bari, burrata consists of a “pouch” of stretched mozzarella cheese filled with cream-soaked stracciatella. While it consists of mozzarella parts, burrata is much richer and creamier, with a looser texture. Sprinkle with sea salt and a drizzle of olive oil to savor the full flavor.
Bocconcini, meaning “small mouthfuls,” are smaller, bite-sized forms of mozzarella – perfect for adding to salads or enjoying in a single bite with fresh basil and tomato. They’re the cute little sisters of mozzarella!
Formed by “knotting” mozzarella, this hand-shaped twist (literally!) on mozzarella has a smooth, shiny surface and a pleasantly firm texture. The elegant shape of these little knots makes them great for serving during festive occasions!
- 3 ½ cups all purpose flour , approx 420 g
- ½ cup rice flour , approx 80 g
- 1 ⅔ cup cold water
- 1 tbsp Extra virgin olive oil + more for rubbing
- ½ tsp dry yeast , approx 3 g
- 1 tsp salt , approx 9 g
PERFECT RECIPE FROM: https://www.italianrecipebook.com/pinsa-romana-roman-style-pizza/
- In a large bowl mix all purpose flour, rice flour and yeast.
- Continuously whisking slowly add cold water.
- Add extra virgin olive oil and salt. Mix well. Cover the bowl with a plastic wrap or a lid and let rest for 30 minutes. Mix again and let rest for another 30 minutes.
- Mix with a wooden spoon for the third time.
- Now cover again with a plastic wrap or a lid and place the bowl with the dough in the fridge for about 24 hours.
- Past that time turn the bowl upside down and let the dough come out of the bowl.
- Divide the dough in 2 parts. Using your hands form a round bowl out of each piece of the dough.
- Cut 2 rectangular pieces of parchment paper that fit your baking sheet.
- Place each dough ball on a parchment paper and dust with rice flour.
- Cover the dough with a linen towel and let rise for 60 minutes.