Mozzarella Fior di Latte

Mozzarella fior di latte (literally "flower of milk") is fresh, stretched-curd cow's milk cheese — the standard pizza cheese across Italy. It is distinct from mozzarella di bufala DOP (buffalo milk), which is typically served fresh rather than baked.

Types of Mozzarella at Italian Supermarkets

Fior di latte (cow's milk): The correct choice for pizza. It melts evenly, does not release excessive water when handled correctly, and has a mild dairy flavour that does not compete with the tomato sauce. Available in 125g balls, 250g formats, and in bulk for pizza applications.

Mozzarella di bufala DOP: Higher fat content, more acidic flavour, superior when eaten raw. Not recommended for baking — it releases more moisture and can make the pizza base soggy. Significantly more expensive (€18–25/kg vs. €10–14/kg for fior di latte).

Scamorza or semi-dried mozzarella: Lower moisture content, better for pizza if available. Used in southern Italian pizza traditions.

Handling for Pizza

The single most important step when using fresh mozzarella on pizza: drain it thoroughly. Place torn or sliced mozzarella in a colander for 30 minutes before using. Excess moisture causes a steamed, soggy base rather than a melted, crispy one.

Add the mozzarella only in the final 2–3 minutes of baking. Adding it at the start of the bake produces a rubbery, overcooked result.

Cost Context

At Italian supermarkets (Q1 2025), fior di latte in 125g balls retails at approximately €1.50 per ball, yielding €12.00/kg. A standard pizza for 4 (2 pizzas) uses 250g, costing €3.00 — representing approximately 65% of the total ingredient cost for pizza margherita.

This is the dominant cost variable in any cheese pizza. The decision between pizza margherita and pizza marinara is primarily a decision about whether to spend €3.00 on mozzarella.

See Pizza Margherita vs Marinara for the full cost breakdown, or Homemade Pizza vs Delivery to understand where mozzarella fits in the total cost picture.