My biggest complaint with Mozza was always the Margherita, and the biggest problem with the Margherita has always, always been the too herby, overly tangy, borderline sludgy tomato sauce. Enter Bianco DiNapoli plum tomatoes.
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Have you ever fallen in love? If not, then you haven't tasted the Bianca. When the chefs at Pizzeria Mozza met the buttery, truffle-laced sottocenere, it was love at first bite. The rounds of delicate semi-soft cow's milk cheese, from the Veneto region in northern Italy, are aged in juniper and fennel ash rub, providing a subtle background for the overarching truffle flavor. Mozza's relatively long pizza cooking times (8-10 minutes) brings the high fat content of the sottocenere to its oily breaking point. So owner Nancy Sliverton and Executive Chef Matt Molina add a supporting cast of fontina and mozzarella to keep this consummate white pie velvety.