The most authentic Italian pizza is made from well-risen, well-turned dough; mozzarella di bufala, made from the milk of the water buffaloes that are raised around Naples; a good light tomato sauce; extra virgin olive oil; and fresh basil. Ideally it should be baked on the terracotta floor of a wood-fired oven. Nowadays, however, most Italian pizzerias substitute mozzarella fiordilatte made from cow’s milk for the water-buffalo cheese (Phillips).
