The traditional oven, used for thousands of years. Traditional or brick ovens consist of a heated baking chamber with a fire-proof stone/brick/clay base to cook the pizza on. Unlike other ovens, traditional ovens work by absorbing the heat in the base/walls of the chamber and cooking food on contact.
Generally these ovens cook at extremely hot temperatures to produce a crispy base, which means you need a cheese which melts slowly to prevent burning and allow the base to fully cook.
If you’re working with a traditional oven, you are a artisanal expert which is highly skilled back of house striving to differentiate and stay relevant in a highly crowded market. Artisanal experts work with oven types that add value, authenticity and quality of their pizza.
When cooking pizza in a traditional super-hot oven, it’s important to find a cheese which melts slowly enough to let the base cook without burning. Romana and Neapolitan pizzas also need a low coverage cheese for an authentic appearance.
At Arla Pro, we have the perfect mozzarella solution for you.
Mozzarella block 2.3kg
Perfect for pizza purists, a versatile product that can be used across the menu, ideal for customisation to create a bespoke blend/shape and authentic looking pizza.
Perfect for creating an irregular cut to replicate softer mozzarella
Can be mixed with local/artisanal cheese to create an individual blend
Shape and size works with industrial graters or can be grated by hand
Diced mozzarella 2kg
A thicker cut size of mozzarella gives a slower melt, allowing the pizza base to be fully cooked before the cheese begins to burn.
Once cooked it resembles softer mozzarella such as buffalo, burrata and fior di latte
Low moisture content allows the pizza to be cooked more evenly, giving a crispy base and a golden crust
A 10x10mm cut size is making it the perfect solution for operators who use super-hot pizza ovens