Guide to Choosing the Freshest Pizza Ingredients

Great pizza starts with great ingredients. Pisa Fresh Pizzeria teaches you exactly what to look for when sourcing every component of a truly fresh, vibrant pizza.

One. Tomatoes: San Marzano vs Local
San Marzano DOP tomatoes from the volcanic soil near Mount Vesuvius are the benchmark. But fresh local tomatoes in peak season from a trusted grower can equal or surpass them.

Two. Mozzarella: Fresh vs Low-Moisture
Fresh mozzarella has higher water content and a delicate milky flavor. It's best for pizza eaten immediately. Low-moisture mozzarella shreds better, browns more evenly, and holds up well for delivery.

Three. Olive Oil: Extra Virgin Quality Markers
Look for harvest date on the bottle, not just expiration date. Fresh olive oil should smell grassy and peppery. Avoid oil that smells musty or buttery, which indicates oxidation.

Four. Fresh Herbs vs Dried
Fresh basil should be torn, never cut, and added after baking to preserve volatile aromatic compounds. Dried oregano is better added before baking, as heat releases its oils.

Five. Vegetables: Pre-Cook to Control Moisture
All high-moisture vegetables (mushrooms, peppers, zucchini) should be lightly sautéed before going on the pizza. Raw vegetables release steam during baking that softens the crust and dilutes flavor.

Six. Sourcing Meat Toppings
Cured meats like salami, pepperoni, and prosciutto should be purchased from a reliable source and ideally sliced to order. Pre-packaged sliced cured meats degrade faster.