[RRiccio]

Actually in Naples, worldwide capital of the pizza, they use Fior di Latte (cow-milk mozzarella) instead of buffalo mozzarella unless you specifically ask for it -- which usually costs more.

This is done both from a cost perspective and because the cow-milk mozzarella is not as fresh as the buffalo one (which in isolation of course tastes better). Since buffalo mozzarella is usually consumed within 24 hours of production, it liberates too much milk in the pizza.

[jfaat]

Very interesting, thank you for the correction. I lived there when I was young, but never realized this was the case.