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Margherita Pizza with Mozzarella di Bufala

Written By Peter Reinhart
Friday, 27 January 2012 Webisodes

 

We’ve been wanting to share this webisode with you for quite a while, so here it is. Last year, when we were at the Fire Within Oven Owners Conference, we taped a number of demo’s in the beautiful mobile ovens built by Joseph Pergolizzi and his team of masons and metal craftsmen. Among those in attendance was Andres Salazar, who was just on the verge of releasing his first batch of Buffalo Mozzarella in the USA. As you will learn, his herd of grass fed water buffalo live in Columbia, South America, and the Salazar family has perfected the art of making gorgeous, creamy cheese from the milk. I’ll let Andreas do his own talking but I have to say, this was amazing cheese — so sweet and velvety that, after the tape stopped rolling, I couldn’t stop eating the cheese. It maybe hard to find, but it will be found under the label of Annabella Cheese and at www.annabellacheese.com/

You’ll notice that after Joseph’s Margherita pizza came out of the oven we garnished it with threads of fresh basil that have been sliced chiffonade-style. This is different than we saw Tony Gemignani and our other featured pizzaiolos do it, but I like this method for when you’re having pizza parties and have to cut the pizzas into slices for everyone (as opposed to the more traditional method of one pie per person, folded and eaten). Consider it yet another option to add to your repertoire.

We love discovering artisans doing extraordinary work, and what a treat it was to meet Andreas and hear about the commitment he and his family have made to go “all in” with their water buffalo farm and cheese business. Enjoy it now, even if vicariously on the screen, as we make a pizza with this extraordinary cheese and let us know if you’ve been able to find it anywhere and, if you have, what you think.

Comments

Mike Gannon

That is a great tip on chiffanoding the basil so each slice has some…thanks

PaulO

Hi, my experience with making the Margherita is that the buffalo Mozzarella is to moist/wet for my pizza’s and have better results with ‘cow’ Mozzarella.
(I use a Ferrari electric pizza oven)

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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

...and other books by Peter Reinhart, available on Amazon.com