If used alone, make sure to slice it thinly and drain any excess moisture from the cheese. on what mozzarella works best for pizza, and why. I generally try to avoid the pre-shredded mozzarella because it contains starch, that I don’t like on my pizza. This makes it very convenient. The cheese has a nice, fresh flavor, that you can’t find with the dry pre-shredded cheese. 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. Thick-crust pizza requires longer baking time at a lower temperature. Fresh mozzarella, Fior di latte in Italian, is a cow milk-based mozzarella cheese. Most commonly, you’ll see it pre-shredded mozzarella in plastic bags. For Italian, and specifically Neapolitan-style pizza, fresh mozzarella is the best choice. And when you have long baking time, the starches in pre-shredded mozzarella are likely to burn. Creamy white, pliable and delicious, we’re proud to produce America’s number one cheese for America’s favorite food (pizza). You’ve got low moisture, high moisture, fresh, pre-shredded, bocconcini, ciliegine… so what type of mozzarella should you be using specifically for pizza? Using Mozzarella Cheese on Pizza. The best Mozzarella for Neapolitan-style pizza is fresh mozzarella. Buffalo Mozzarella, or mozzarella di bufala, is a traditional cheese from Campania, Italy. Verdict: Can work well, but ensure that you’re buying a good quality brand – or else it can taste pretty rubbery and “bouncy”. It should still be fairly soft and white as opposed to that almost plastic-like texture. Verdict: Can be amazing for pizza, and you’ll get those quintessential melty pools of mozzarella. The reason is that in that the cheese is under the cause, something that will trap moisture. Pre-shredded mozzarella is therefore not ideal for high-temperature baking. But I know some people love the dry crispy, slightly burnt cheese layer it makes. Enjoy $10 off all orders with code MANGIA, 4 Giada-Approved Pizzas to Add To Your Repertoire, Giada's Essential Italian Dishes: Pizza Dough, Letter from Italy: Luigi De Laurentiis' Best Pizza in Naples. 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. They will soak up some of the moisture from the cheese when it’s melting, resulting in a drier layer of cheese. Fresh Italian mozzarella contains a bit too much moisture, that will prevent the crust from crisping. So for buffalo mozzarella, it’s even more important to drain and dry the cheese before using it. Fresh milk mozzarella (packaged in plastic, not brine): Fresh, rich, milky flavor. It’s a magical and delicious thing that can be absolutely amazing on pizza – but here’s the caveat, you don’t cook it. The high baking temperature will evaporate most of the water, leaving you with a soft and creamy melted cheese that goes really well with tomato sauce and the slightly charred pizza crust. If you’re looking for that perfect cheese-pull action, you won’t do better than a bag of good ol’ shredded mozzarella. However, you need to take the time to dry it out adequately, or else you’ll be left with a cheese-watery pizza. The reason is that a home oven doesn’t’ usually get hot enough to evaporate all the moisture in the cheese. One of the benefits of low-moisture mozzarella is that it’s easy to shred due to the firmer consistency of the cheese. is key. My taste-testers (husband and son) rank this cheese #1, noting “it makes the pizza taste artisan.” Low-moisture whole-milk mozzarella: Salty/tangy flavor, almost like salted butter. Our cheesemakers produce nearly 1 billion pounds of this mild and melty, irresistible cheese each year. Mozzarella is a traditional soft, white cheese from southern Italy. Conclusion? Both cow and buffalo milk mozzarella are great options. Check out this article to learn more about how to properly prepare fresh mozzarella for pizza baking. You can tear it off in pieces, or shred it on a box grater on the largest grate. 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. 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! Drizzle with some olive oil, sprinkle some pepper flakes and fennel pollen and you’ve got a great pie on your hands. For New York-style pizza, the classic choice is fresh low-moisture mozzarella. Fresh mozzarella is also a great choice, but it requires that you drain and dry it properly. In addition to fresh buffalo and cow milk mozzarella, it also comes in several other forms. You can use mozzarella as the base cheese by itself for margherita, Neapolitan, and Greek pizzas. Verdict: Great for that melty cheese-pull action and all over coverage, but tends to have preservatives and funky additives. It’s probably the most common type of cheese for Neapolitan-style pizza. You might even see burrata – a deliciously rich cheese made of a soft mozzarella shell with a center of fresh cream and curds. Through recipe developing for the site, shows and even Giada’s restaurants, we’ve got the scoop (or the slice?) To create a barrier between the crust and the sauce, sliced lowe moisture mozzarella is your bet. It’s made from the same type of American low-moisture mozzarella, but rather than being sold in blocks or slices, it comes pre-shredded from the factory. This will give the cheese a longer shelflife. You can just open the bag and pour it over your pizza. The solution? Fresh mozzarella can be great for pizza, but it requires some prep work. Verdict: So delicious, but don’t cook it on the pizza. High moisture, meltbiality, combined with the mild creamy flavor makes fresh mozzarella perfect for pizza mad in a wood-fired oven. 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. Basically, the less that it feels like the texture of string cheese right off the bat, the better! If you bake fresh mozzarella in a hot, wood-fired oven, most of the moisture will evaporate. 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! The mozzarella for Chicago-style deep dish pizza is lowe moisture mozzarella. It can come in a variety of shapes – one or two larger balls, down to the littlest ones known as ciliegine. The world of mozzarella is vast, and it's not all created equal. 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. (time to make Giada’s famous pizza dough!). The main drawbacks of fresh mozzarella are the short shelflife and that the cheese contains a lot of moisture since it’s stored in liquids. Required fields are marked *. You've got low moisture, high moisture, fresh, pre-shredded, bocconcini, ciliegine... so what type of mozzarella should you be using specifically for pizza? What the best mozzarella cheese for your pizza is, depends on what you’re looking for. Then you can top that with shredded cheese if you like. Shredded mozzarella has grown very popular. We digress – is anyone else getting hungry over here?! You often have to go to the deli counter of your grocery store to get a block of fresh low-moisture mozzarella. The soft, creamy, and stringy texture of the cheese is unbeatable. 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. Next, you’ll undoubtedly find fresh mozzarella in plastic tubs, suspended in a brine. Today, mozzarella is America’s most popular cheese, and Wisconsin makes more of it than anywhere else. It’s also the cheapest type of mozzarella and can be found in every grocery store. It’s also nearly impossible to shred fresh mozzarella because it’s so soft. Bake your pizza fully, then add burrata once it’s out of the oven. Pizza Cheese Online: Where Can You Get It? Like fresh cow milk mozzarella, buffalo mozzarella usually comes in a bag or container with liquids. The ideal type of mozzarella depends on what you’re looking for, and what kind of pizza you want to make. 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. Fresh mozzarella, Fior di latte in Italian, is a cow milk-based mozzarella cheese. Low-moisture mozzarelle don’t task quite as fresh and nice as the Italian version. These starches also interfere with melting. Different acids can be used for this process, including vinegar.