Fresh mozzarella can be great for pizza, but it requires some prep work. Basically, the less that it feels like the texture of string cheese right off the bat, the better! Check out this article to learn more about how to properly prepare fresh mozzarella for pizza baking. Shredded mozzarella has grown very popular. The cheese has a soft texture and a light milky flavor. Mozzarella is considered the best cheese for pizza for a few reasons: its delicate, milky flavor, its smooth, elastic texture, and its fabulous meltability. It’s also nearly impossible to shred fresh mozzarella because it’s so soft. The cheese has a nice, fresh flavor, that you can’t find with the dry pre-shredded cheese. But the buffalo mozzarella contains even more moisture. 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. Fresh mozzarella usually comes in a bag of liquids to keep it fresh. You will also receive the Official Giadzy Newsletter and access to post in the Club G fan community! These pizzas are usually baked at a lower temperature, which will evaporate less moisture. Pre-shredded mozzarella is therefore not ideal for high-temperature baking. If you’re looking for that perfect cheese-pull action, you won’t do better than a bag of good ol’ shredded mozzarella. Because mozzarella is so versatile, it is the number one choice of cheese to be added to a cheese … So it’s no understatement to say that mozzarella has an important role in pizza baking. One of the benefits of low-moisture mozzarella is that it’s easy to shred due to the firmer consistency of the cheese. Tell us what you think about this recipe! The soft, creamy, and stringy texture of the cheese is unbeatable. 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). To get rid of even more liquids, you can cut the cheese and wrap it in a paper towel for at least 30 minutes before you’re going to use the cheese. Bake your pizza fully, then add burrata once it’s out of the oven. For New York-style pizza, the classic choice is fresh low-moisture mozzarella. Many will also argue that it’s a batter tasting cheese – making it the perfect pizza cheese! So it’s really a subjective thing. How to Use a Pizza Steel: Perfect Pizza Made Easy, Pizza Peel: Everything You Need to Know To make the Perfect pizza. Fresh Italian mozzarella contains a bit too much moisture, that will prevent the crust from crisping. You can just open the bag and pour it over your pizza. In addition to fresh buffalo and cow milk mozzarella, it also comes in several other forms. Since it’s the same cheese as low-moisture mozzarella, the flavor profile is similar. So what is the best mozzarella for pizza? Since you have so much sauce, you don’t want to add additional moisture. Fresh low-moisture mozzarella is an American invention and is commonly found on American pizza, such as New York-style. 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. Buy organic when you can! Fresh mozzarella usually comes in a bag of liquids to keep it fresh. Classic mozzarella is made from buffalo milk, but nowadays it’s most commonly made from cow milk. The longer shelflife, price, and accessibility also make it a great fro the home chef. These starches also interfere with melting. Fresh mozzarella is also a great choice, but it requires that you drain and dry it properly. This affects the flavor. Both cow and buffalo milk mozzarella are great options. It can come in a variety of shapes – one or two larger balls, down to the littlest ones known as ciliegine. The reason is that in that the cheese is under the cause, something that will trap moisture. This makes it very convenient. 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. Fresh mozzarella, Fior di latte in Italian, is a cow milk-based mozzarella cheese. This will give a different flavor to the cheese. Then you can top that with shredded cheese if you like. It’s also the cheapest type of mozzarella and can be found in every grocery store. Like fresh cow milk mozzarella, buffalo mozzarella usually comes in a bag or container with liquids. When you’re in the mozzarella section of the grocery store, you’ll see it in various forms…. Different acids can be used for this process, including vinegar. To create a barrier between the crust and the sauce, sliced lowe moisture mozzarella is your bet. If used alone, make sure to slice it thinly and drain any excess moisture from the cheese. For Italian, and specifically Neapolitan-style pizza, fresh mozzarella is the best choice. Conclusion? Our cheesemakers produce nearly 1 billion pounds of this mild and melty, irresistible cheese each year. 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 milk mozzarella (packaged in plastic, not brine): Fresh, rich, milky flavor. The starches can also burn in the oven more easily. The ideal type of mozzarella depends on what you’re looking for, and what kind of pizza you want to make. Next, you’ll undoubtedly find fresh mozzarella in plastic tubs, suspended in a brine. (time to make Giada’s famous pizza dough!). Required fields are marked *. Low-moisture mozzarelle don’t task quite as fresh and nice as the Italian version. Verdict: Can be amazing for pizza, and you’ll get those quintessential melty pools of mozzarella. Verdict: So delicious, but don’t cook it on the pizza. Fresh mozzarella, Fior di latte in Italian, is a cow milk-based mozzarella cheese. The best mozzarella for thick-crust pizza is fresh low-moisture mozzarella. Your email address will not be published. The mozzarella cheese you buy for your homemade pizza will either be processed or fresh. But if you bake it in a home oven you might be left with moisture that is absorbed into the crust preventing it from going crispy. Choose whatever mozzarella you like on your pizza! It melts well and doesn’t burn easily, which makes it great for pizza baked at high temperatures. The reason is that a home oven doesn’t’ usually get hot enough to evaporate all the moisture in the cheese. https://www.kingarthurbaking.com/blog/2020/05/18/the-best-cheese-for-pizza If you bake fresh mozzarella in a hot, wood-fired oven, most of the moisture will evaporate. This will give the cheese a longer shelflife. Pre-shredded mozzarella doesn’t taste as good as the blocks of fresh, low-moisture mozzarella. 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. The texture comes primarily from the fact that it is a pasta filata -type cheese (“spun paste” in Italian). The mozzarella for Chicago-style deep dish pizza is lowe moisture mozzarella. You’ve got low moisture, high moisture, fresh, pre-shredded, bocconcini, ciliegine… so what type of mozzarella should you be using specifically for pizza? It’s a magical and delicious thing that can be absolutely amazing on pizza – but here’s the caveat, you don’t cook it. You can use mozzarella as the base cheese by itself for margherita, Neapolitan, and Greek pizzas. Slightly sharper, and not quite at the same level as the traditional mozzarella. Buffalo mozzarella is also more expensive and and a less accessable cheese. 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. The solution? Mozzarella is also the staple cheese for Neapolitan pizza and is mentioned in the AVPN’s (The True Neapolitan Pizza Association) international regulations for true Neapolitan pizza. What the best mozzarella cheese for your pizza is, depends on what you’re looking for.