I'm from Naples and I must admit as far as I am in love with mozzarella, having way too much mozzarella on pizza is not always a smart move, let me explain.
There's always a misunderstanding, while having Mozzarella Napoletana on pizza make it really delicious, having too much mozzarella will ruin it since mozzarella will become like milk and milk will mix with oil, not a good thing for your digestion, so most of the pizza maestros make em by using "fior di latte" a less "noble kind of" mozzarella, though is not exactly a mozzarella. Well, my drummer makes mozzarella but I don't have the appropriate linguistic skills to explain you the real difference between them!
There's always a misunderstanding, while having Mozzarella Napoletana on pizza make it really delicious, having too much mozzarella will ruin it since mozzarella will become like milk and milk will mix with oil, not a good thing for your digestion, so most of the pizza maestros make em by using "fior di latte" a less "noble kind of" mozzarella, though is not exactly a mozzarella. Well, my drummer makes mozzarella but I don't have the appropriate linguistic skills to explain you the real difference between them!
