Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".

The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.