What You Need to Know
The technique involves heating the mozzarella cheese and tomato sauce to a specific temperature, then slowly cooling them while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of cheese to sauce.
This technique is unique to the Campanian region of Italy, where it is used to create a variety of pizza dishes, such as Neapolitan-style pizza.
Key Parameters
Equipment
copper cauldronwooden paddlespH meterthermocouple
Steps
- 1.
Pizza Margherita (Naples, Italy): Creates signature creamy texture
- 2.
Caprese Salad (Capri, Italy): Enhances flavor integration
- 3.
Eggplant Parmigiana (Campania, Italy): Provides velvety cheese layer
The Science
Primary Reaction
emulsification