A culinary pattern that includes a recent Italian cheese atop baked dough has gained traction. This includes incorporating a creamy, shredded variant of mozzarella, characterised by its delicate strings soaked in cream, onto a pizza base, usually after the baking course of to protect its texture. The ensuing product presents a distinction in temperatures and textures, combining a heat, crisp base with the cool, delicate cheese.
The addition of this specific dairy product enhances the general sensory expertise by offering a wealthy, milky taste and an expensive mouthfeel. Its rising recognition stems from its potential to raise a well-known dish with a component of artisanal high quality. Originating from the Apulia area of Italy, its use on this method provides a contact of connoisseur aptitude to conventional pizza recipes.
