I've always avoided ($$$) buying buffalo mozzarella, but really wanted my margherita with it. So, today I decided I'd spend some extra $$$ and finally have it.
Well, it's a game changer. Really soft and mild flavor, melts perfectly in the oven and it also looks pretty elegant on the pizza.
The only problem is indeed the cost – it's more than double the price of a regular fresh mozzarella (at least where I live).
The recipe used for the dough is from Julian Sisofo – I copy it below.
I used caputo pizzeria 00 flour and Bianco Dinapoli San marzano tomatoes.
Recipe:
Poolish
.5g dried yeast
150g water
150g 00 flour
Dough
190g water
340g 00 flour
12g salt
Method:
8:00am Mix Poolish
4:00pm Mix Dough
4:30pm 1st Fold
5:00pm 2nd Fold
5:30pm 1st Form
6:00pm 2nd Form
7:00pm Divide & Shape
7:10pm Rest Room Temp
7:40pm Refrigerate Overnight
by SnooApples2483
3 Comments
I’m not sure why you don’t just link to the recipe?
[https://juliansisofo.com/blog/poolishpizza](https://juliansisofo.com/blog/poolishpizza)
I have used this exact recipe, but I make a few tweaks for my personal preferences: bread flour for the poolish and 00 for the rest, four folds instead of two, 15g salt instead of 12g.
Great stuff, but I stopped cooking it, l love it raw.
Is there really a big difference in the taste?