Adding fresh mozzarella cheese to pizza provides a different flavour and texture than when using processed, pre-grated cheese. The freshness of the mozzarella can pose a problem when trying to slice or grate and add it to pizza because it is typically wet. The moisture of the fresh whole mozzarella can make pizza dough soggy or can water down sauce. Hanging mozzarella in cheese cloth at room temperature for 24 hours solves this problem; however does not provide a quick fix. Cutting whole mozzarella into thin pieces and sprinkling it over the a pizza reduces moisture build-up, otherwise caused by large slabs of mozzarella.
Place your pizza stone on the bottom rack of your oven to heat. Pre-heat your oven to 260 degrees Celsius.
Drain fresh whole mozzarella that is packaged in water to eliminate excess moisture that can make your pizza dough soggy and sauce watery.
Place a paper towel in the bottom of a bowl to absorb water from the fresh mozzarella.
Run a cheese grater or serrated knife under hot water. Grate the whole fresh mozzarella with the grater or slice thin pieces with the serrated knife.
Place the grated or sliced cheese in the bowl on top of the paper towel. Allow the bowl of cheese to sit uncovered to evaporate some of the moisture.
Remove the pizza stone from your oven. Add a light layer of flour to the stone. Place rolled out pizza dough on the stone.
Place the stone in the oven and bake the pizza dough for three minutes. This allows the dough to become crisp before adding toppings.
Remove the pizza stone and dough from the oven. Spread a layer of extra-virgin olive oil onto the dough. Sprinkle salt and pepper on the crust. Add a thin layer of sauce or sliced fresh Roma tomatoes.
Sprinkle the fresh pieces of mozzarella cheese over the top of the pizza. Add other toppings and herbs such as basil or rosemary, if desired.
Put the pizza back in the oven and cook for it for about 10 minutes until the dough reaches your desired crispiness. Remove the pizza and allow it to cool for about 5 minutes.