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The Role of Buffalo Mozzarella in Traditional Neapolitan Pizza

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Buffalo Mozzarella in Traditional Neapolitan Pizza
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Neapolitan pizza is a game-changer in the world of food. With its thin crust, tasty sauce, and fresh toppings, it’s no wonder so many people love it. Originating from Naples, Italy, this pizza has won over food lovers everywhere.  The secret? Buffalo mozzarella.

This cheese takes the pizza from good to absolutely amazing. It’s creamy and rich, making it a must-have ingredient for the real deal. But why is buffalo mozzarella such a big deal for Neapolitan pizza? Let’s break it down and see what makes this cheese so special and essential for nailing the perfect pizza.

What’s the Deal with Buffalo Mozzarella?

Picture a Neapolitan pizza with gooey, stretchy cheese – that’s buffalo mozzarella doing its thing.

Buffalo mozzarella, or “mozzarella di bufala,” is the cream of the crop when it comes to mozzarella cheese. Made from the milk of water buffalo, this cheese really stands out with its rich and slightly tangy flavor. It hails from Italy, especially the Campania region, and is loved for its creamy texture and distinct taste.

The magic lies in the water buffalo’s milk. It’s richer and creamier than cow’s milk. This extra richness comes from the higher fat content in buffalo milk, giving the cheese a smooth and elastic texture. When you heat it, it melts into this perfect, gooey, stringy mess that makes every bite of pizza heavenly.

Plus, the milk’s unique makeup gives the cheese a subtle sweetness and tanginess, adding a whole new depth to its flavor.

Why Choose This Cheese for Neapolitan Pizza?

When it comes to making the real deal Neapolitan pizza, or “Pizza Napoletana,” you gotta follow some pretty strict rules set by the Associazione Verace Pizza Napoletana (AVPN). One of the big ones? Using buffalo mozzarella.

It’s not just about sticking to tradition—though that’s a huge part of it—but also about nailing that authentic flavor we all crave. Buffalo mozzarella gives your pizza that true, classic taste that’s been loved for generations. It’s a nod to the roots and ensures top-notch quality. No wonder Neapolitan pizza is famous worldwide!

Flavor and Texture

Let’s talk about the flavor. Buffalo mozzarella has this rich, creamy taste that regular cow’s milk mozzarella just can’t match. It’s subtle yet profound, making every bite a joy. Its high-fat content means it melts beautifully, giving you that dreamy, gooey texture that pairs perfectly with the thin, crispy crust of Neapolitan pizza.

It’s this blend of creamy cheese, tangy tomato sauce, and crispy crust that makes Neapolitan pizza so irresistible. Trust me, every bite is definitely worth the calories.


Another reason to love buffalo mozzarella? It’s often sold fresh. This means it keeps all its moisture and delicate flavor intact. Fresh cheese is essential because it ensures the mozzarella stays soft, creamy, and delicious.

When you use it on a Neapolitan pizza, it brings a burst of creamy, milky goodness that pairs perfectly with the tangy tomato sauce and fresh basil. This freshness kicks up the flavor profile of the pizza, making every bite delightful. That’s why buffalo mozzarella is the go-to choice for Neapolitan pizza—it just takes the dish to a whole new level of yumminess.

How to Use It?

Using buffalo mozzarella on pizza can be a game-changer, but you need to handle it right to get that perfect melt without making the pizza a soggy mess. Here’s how to nail it:

  • Drain the Cheese: Buffalo mozzarella is super moist, so you’ve got to drain it well before it goes on the pizza. Just place it on some paper towels or a clean kitchen cloth to soak up the excess moisture. This step is crucial to ensure the cheese melts smoothly without turning your pizza into a watery disaster.
  • Tear, Don’t Slice: Forget slicing—tear the cheese into small pieces. This way, it melts more evenly and you won’t end up with big, gooey cheese puddles. Plus, tearing gives the pizza a more rustic, authentic look.
  • Add at the Right Time: Timing is everything. Toss the cheese on about halfway through baking. This ensures it melts just right without overcooking. Adding it at the perfect moment gives you that awesome blend of melted and slightly browned cheese, taking your pizza’s flavor and texture to the next level.

The Perfect Recipe


  • 500g Tipo 00 flour
  • 325ml water
  • 10g salt
  • 3g fresh yeast
  • 400g canned San Marzano tomatoes
  • 200g buffalo mozzarella
  • Fresh basil leaves
  • Extra virgin olive oil


  1. Make the Dough: Dissolve the yeast in water and gradually add the flour and salt. Knead until smooth and elastic. Let the dough rise for at least 8 hours. This long fermentation process develops the dough’s flavor and texture.
  2. Prepare the Sauce: Crush the tomatoes by hand and season with a pinch of salt. No need to cook the sauce; the freshness of the tomatoes is key. The raw tomato sauce adds a vibrant and fresh flavor to the pizza.
  3. Preheat the Oven: Preheat your oven to its highest setting. If you have a pizza stone, place it in the oven to heat up. A hot pizza stone helps achieve the characteristic crispy crust of Neapolitan pizza.
  4. Shape the Dough: Divide the dough into balls and let them rest for 30 minutes. Then, stretch each ball into a round pizza shape. Stretching the dough by hand helps maintain its airy structure.
  5. Assemble the Pizza: Spread a thin layer of tomato sauce on the dough, add torn pieces of buffalo mozzarella, and drizzle with olive oil. The combination of simple, high-quality ingredients is key to a perfect Neapolitan pizza.
  6. Bake: Bake the pizza on the preheated stone until the crust is crispy and the cheese is melted and bubbly. The high heat ensures a quick bake, preserving the dough’s softness while achieving a crispy exterior.
  7. Garnish: Add fresh basil leaves and a final drizzle of olive oil before serving. The fresh basil adds a fragrant, herbal note that complements the rich cheese and tangy tomato sauce.

The Bottom Line

Buffalo mozzarella is a game-changer for Neapolitan pizza. Its rich, creamy texture and unique flavor are something cow’s milk mozzarella just can’t match. Whether you’re enjoying a classic Margherita or a creative new pizza, buffalo mozzarella is the key ingredient that takes Neapolitan pizza to the next level.

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