Pizza is a made in Italy symbol, one of the most popular and most consumed food in all over the world. The largest consumers are Americans with their 13 kg each year. Italians lead the European ranking with 7.6 kg per year, followed by the Spanish (4.3 kg), French and Germans (4.2 kg), the British (4 kg), Belgians (3.8 kg) and Portuguese (3.6 kg). The Austrians close the European ranking with 3.3 kilos of pizza per person per year.

The typical pizza is round, thin and soft, made with water, flour, yeast with the classic high  edge (called “cornicione”).

The pizza Made in Italy as a traditional specialty is officially recognized in 2010 by the European Union and in 2017 by UNESCO as an Intangible Cultural Heritage of Humanity.

In short, a real institution that was born around 1720 when the first tomato-topped discs of pasta appeared, but only in 1889 was born the most famous Neapolitan pizza! Pizza Margherita topped with tomato, mozzarella (traditionally fiordilatte), fresh basil, extra virgin olive oil and salt.

Even the best pizza chefs find themselves struggling with a fateful question: “What mozzarella to use for pizza?”. In fact, since it is one of the most popular pasta-filata cheeses of Italian gastronomy, there are different types in terms of consumption, quantity of whey present and resistance to high temperatures. Let’s see what are the different types of mozzarella for pizza and how to choose the perfect one to make the best pizzas ever by satisfying every need of your customers.

The choice of mozzarella for pizza is essential for the success of an excellent pizza. Evidently mozzarella is one of its main ingredients which, during cooking in the oven, melts and becomes the perfect combination to bind flavors. That’s why it’s important to choose a professional mozzarella for pizza, that can guarantee its perfect consistency and taste.

In particular, mozzarella is a fresh stretched curd cheese that is obtained from the processing of buffalo milk or cow’s milk. The difference between these two macro-types of mozzarella is that the one made with buffalo milk appears more consistent and geasy, compared to the cow’s milk which, instead, is lighter and more suitable for cooking. Then, there is a specific type of mozzarella for pizza that is more suitable for professional use. Many pizza makers, in fact, use a particular type of mozzarella produced from the curd, and not from fresh milk. This is because it is more consistent and drier and, therefore, more suitable for high oven temperatures.

From this it is clear that mozzarella is the key ingredient for an excellent pizza, that is the reason why its consumption around the world is increasingly growing. Today it is possible to produce mozzarella all over the world thanks to MilkyLAB technologies, which aims to feed the world with Italian tradition. Today MilkyLAB is present in more than 60 countries and through its technologies transmits the historical knowledge of Italian cheesemakers.