ON A NEAPOLITAN PIZZA FIOR DI LATTE OR MOZZARELLA DU BUFALA IS THE TRADITIONAL CHOICE. FIOR DI LATTE MOZZARELLA IS MADE FROM COW'S MILK WHERE MOZZARELLA DU BUFALA IS FROM THE MILK OF WATER BUFFALO.

FIOR DI LATTE IS MILD AND CREAMY, AND ONE MIGHT ARGUE THE SUBTLE TASTE IN MOZZARELLA DU BUFALA IS MOSTLY LOST WHEN COOKED.  MOZZARELLA DU BUFALA CAMPANA IS A WONDERFUL CHEESE FROM A TYPE OF BUFFALO'S MILK IN THE REGION OF CAMPANIA IN ITALY. IT CONTAINS UP TO 8% FAT VERSUS AROUND 3-4% FAT IN COW'S MILK.

MY FAVORITE AMERICAN FRESH MOZZARELLA IS BEL GIOIOSO BRAND OUT OF DENMARK, WISCONSIN. I TEND TO USE THE FRESH LOG OF CHEESE AND SLICE OR TEAR IT, OR USE THE "PEARL" SIZED. 

THERE IS A LOT OF GREAT MOZZARELLA, FEEL FREE TO USE WHATEVER NICE PRODUCT YOU CAN FIND. I LIKE WHOLE-MILK SHREDDED IN A THICK "FARM CUT" WHEN I USE EVERYDAY AMERICAN MOZZARELLA. IT DOES NOT ALL HAVE TO BE FIOR DI LATTE OR BUFALA.

 I'D SAY MOZZARELLA IS BASICALLY THE "UNIVERSAL CHEESE" FOR PIZZA.