I only use Mozarella for tomato sauce based pizzas. Most other things would overwhelm the flavour of whatever it is I am trying to show off - a nice salami, or prosciutto, etc. I do only use bufala mozarella, the freshest I can find. Before you use it on your pizza, you need to drain it of its liquid, cut it into slices, and let it dry on some kitchen paper. If you don't do this, you run the risk of soggy pizza.
Having said that, I often use a touch of gorgonzola for my seafood pizzas. And of course - ricotta, gorgonzola, parmesan, and mozarella for Quattro Formaggi.
Having said that, I often use a touch of gorgonzola for my seafood pizzas. And of course - ricotta, gorgonzola, parmesan, and mozarella for Quattro Formaggi.
