The world of mozzarella is vast, and it's not all created equal.
You've got low moisture, high moisture, fresh, pre-shredded, bocconcini, ciliegine... so what type of mozzarella should you be using specifically for pizza? Through recipe developing for the site, shows and even Giada's restaurants, we've got the scoop (or the slice?) on what mozzarella works best for pizza, and why.
When you're in the mozzarella section of the grocery store, you'll see it in various forms:
Type: Pre-Shredded
Verdict:Great for that melty cheese-pull action and all over coverage, but tends to have preservatives and funky additives. Buy organic when you can! Most commonly, you'll see it pre-shredded mozzarella in plastic bags. This type of mozzarella cheese is very low-moisture, and often the pieces are coated in cellulose, a food additive, to keep the shreds from clumping together. In the interest of eating foods as clean and whole as possible, we tend to shy away from pre-shredded types - although we have to say, because of the low moisture and the fact that it's already shredded up, it does melt very nicely for pizza and takes some labor out of the whole process. If you're looking for that perfect cheese-pull action, you won't do better than a bag of good ol' shredded mozzarella.
Type: Low-moisture
Verdict:Can work well, but ensure that you're buying a good quality brand - or else it can taste pretty rubbery and "bouncy". Another type of mozzarella you'll see is low-moisture mozzarella, generally sold in a plastic package as one big piece, and it's not suspended in any water. This dry-packed type of mozzarella is great for pizza, as that low-moisture content helps keep things melty and delicious. You can tear it off in pieces, or shred it on a box grater on the largest grate. Note that the higher quality low-moisture mozz you buy, the less "rubbery" it will ultimately taste. Basically, the less that it feels like the texture of string cheese right off the bat, the better! It should still be fairly soft and white as opposed to that almost plastic-like texture.
Type: Fresh in Brine
Verdict:Can be amazing for pizza, and you'll get those quintessential melty pools of mozzarella. However, youneedto take the time to dry it out adequately, or else you'll be left with a cheese-watery pizza. Next, you'll undoubtedly findfresh mozzarellain plastic tubs, suspended in a brine. It can come in a variety of shapes - one or two larger balls, down to the littlest ones known as ciliegine. Fresh mozzarellacanbe great for pizza, but it requires some prep work. If you take it straight out of the brine and put it on your pie to cook, you'll undoubtedly be left with puddles of cheese-water after cooking that can weaken your crust and muddle the sauce. The solution? Make sure you dry or drain fresh mozzarella for atleast15 minutes before using it on your pizza, and be sure to tear it into smaller pieces. It has a great fresh-milky flavor, but it needs that extra step of time and care to ensure your pizza retains its good structure and flavor! Visually, with fresh mozzarella, you'll get those melty pools of mozzarella (like in Giada's broccoli and sausage pizza, or meatball pizza) as opposed to an all-over coverage.
Type: Burrata
Verdict:So delicious, but don't cook it on the pizza. Bake your pizza fully, then add burrata once it's out of the oven. You might even seeburrata -a deliciously rich cheese made of a soft mozzarella shell with a center of fresh cream and curds. It's a magical and delicious thing that can be absolutelyamazingon pizza - but here's the caveat, you don't cook it. Cooking burrata straight onto a dressed pizza crust sort of defeats the purpose of that lovely burrata texture, and since you paid extra for it, you should keep it at its best! Burrata is lovely when torn on top of a pizza that's piping hot and fresh out of the oven, so that it gently oozes over the pizza while retaining its creamy texture. Drizzle with some olive oil, sprinkle some pepper flakes and fennel pollen and you've got a great pie on your hands. We digress - is anyone else getting hungry over here?! (time to make Giada's famous pizza dough!)
Conclusion? While all mozzarella is not equal, you can get away with using just about any type on your pizza - just as long as you know how to use it first!
FAQs
Low-Moisture Mozzarella Block
What type of mozzarella cheese is best for pizza? ›
For pure meltability, nothing beats low-moisture mozzarella. While fresh mozz exudes water as it melts and becomes more soupy than melty, The best low-moisture mozzarella should stretch and stretch, yet still remain dry enough that the pizza crust remains intact.
Is pizza mozzarella the same as regular mozzarella? ›
Low-moisture Mozzarella was first manufactured in dairy factories in the Midwestern United States, and was originally called "pizza cheese". Compared to standard Mozzarella, low-moisture Mozzarella has a firmer texture, is easier to grate, has better browning and melting characteristics, and is less perishable.
Is skim or whole mozzarella better for pizza? ›
Fat and calories aside, the main difference between whole-milk and part-skim mozzarella is that the whole-milk version melts better, while part-skim browns faster. Neither is better; it really depends on what you want your cheese to do. As for fresh vs. aged, again, it's a matter of preference.
What's the difference between fresh mozzarella and shredded mozzarella? ›
Whereas fresh mozzarella is packaged as balls in liquid for near-term consumption, traditional mozzarella (also known as aged, block or processed mozzarella) is packaged dry in blocks—or in cubes, chunks, sticks, slices or shreds that have been cut from blocks—for less immediate consumption.
What mozzarella cheese does Pizza Hut use? ›
Most chains of Pizza Hut use the brand Leprino Foods for their mozzarella cheese. Leprino Foods is a company based in Colorado and the largest mozzarella cheese producer in the world, according to the company's website. Pizza Hut states that its pizzas contain part-skim mozzarella cheese, also called pizza cheese.
What cheese do most pizza places use? ›
Low-moisture mozzarella: This is what you'll find on pizza in many restaurants and pizzerias. We love this cheese for pizza.
Can you use shredded mozzarella cheese for pizza? ›
And because it has less moisture, shredded mozzarella melts much better when heated; it bubbles, softens, and oozes, creating a tantalizing texture and taste. That makes shredded mozzarella cheese ideal for baked ziti, quesadillas, chicken parmesan, pizza, and the like.
What is the best cheese for pizza not greasy? ›
Make substitutions for fatty toppings. Try using white or part-skim mozzarella cheese. Low-fat cheddar cheese is also a great choice, and if you must add a slice of pepperoni or sausage, choose a low-fat type. If you can't make do without pepperoni, try Pizza Bien's plant-based pepperoni pizza.
What is the healthiest cheese for pizza? ›
Mozzarella is relatively low in fat and calories. This makes it a healthier cheese option compared to others.
Best cheese for pizza
- Mozzarella. Perhaps the most well-known and popular pizza topping of all-time, Mozzarella is cherished for its near perfect consistency and straightforward flavour. ...
- Cheddar/Matured Cheddar. ...
- Aged Havarti. ...
- Gorgonzola. ...
- Provolone. ...
- Goat cheese. ...
- Pecorino-Romano. ...
- The ultimate cheese pizza.
What type of mozzarella is best for pizza? In general, low-moisture mozzarella is our go-to for pizza. We recommend avoiding the pre-shredded stuff when you can. Pre-shredded mozzarella generally has additives like potato starch to give it a longer shelf life and to prevent pieces from clumping together.
Is pizza mozzarella the same as mozzarella? ›
Although the mozzarella used for pizza is soft, the standard variety has more water in it. Because of this, even in thick slices, normal mozzarella melts more quickly. This one melted to reveal more than 50% of its water content.
Why doesn't shredded mozzarella melt? ›
Pre-shredded cheese contains ingredients like potato starch and natamycin to keep the shreds from clumping together in the bag. That means that sometimes, pre-shredded cheese won't melt as easily as it would if you grated a cheese block yourself!
What type of mozzarella does Domino's use? ›
Our signature Cheese Burst Pizza is also made from the same finest quality 100% mozzarella cheese and it has a liquid filling that contains real cheddar cheese and other dairy products.
What cheese do NY pizzerias use? ›
Unlike a Neapolitan, which uses fresh mozzarella, New York-style pizza uses grated, dry mozzarella—the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk.
What cheese do little caesars use? ›
Little Caesars products are made with quality ingredients, like fresh, never frozen, mozzarella and Muenster cheese and sauce made from fresh-packed, vine-ripened California crushed tomatoes.
