Thank you jkb and Essen1
Essen i think there are 2 kind of italien pizza. First one is neapolitan pizza baked at over 900 °F topped with fior di latte or mozzarella di buffalo. The second one is thin crust italian pizza which baked at 300-350°. Personally i would prefer pizza napoletana over thin crust pizza any day but as you know neapolitan pizza is not popular over here and there are only a few of them here in Germany.
. I used mozzarella buffalo on my pizzas. After 6 min it melted away and the pizza was very watery. I used dry mozzarella from Milram. It burnt before the pizza was ready and it was very dry. What i want to ask you is ; What you think which brand of Mozzarella here in Germany close to the Grande mozzarella in the States?
Fresh Mozzarella, such as fior di latte or buffalo, have a very high moisture content. Not very good for pizza baked in home ovens but excellent in wood-burning ovens. What you need is a low-moisture whole milk mozzarella such as this one from Goldsteig:http://www.goldsteig.de/de/produkte/mozzarella/mozzarella-schnittfest.html
Forget the Milram cheese. See if you can find the Goldsteig 45% F.i.Tr. in retail shops such as EDEKA, Lidl, Metro Cash & Carry, Tengelmann or ReWe. Italian Delicatessen stores would be another source, I can imagine.
The easiest thing to do would be to ask Goldsteig directly by sending them an e-mail or calling them and asking about their retail level mozzarella and where you can find it in your area.
Viel Glueck und sag mal Bescheid was Du rausfindest.