Fresh vs. Low Moisture Mozzarella 🧀

The cheese you choose can make or break your pizza. The biggest mistake beginners make is using the wrong type of mozzarella for their oven.

Fresh Mozzarella 🥛

Fresh mozzarella is sold suspended in water or whey. It is soft, milky, and has a very high water content. Best for: Neapolitan Pizza. Because Neapolitan pizza cooks in just 60-90 seconds at 450°C, the cheese melts beautifully without releasing all its water. Warning: If you use fresh mozzarella in a home oven (where bakes take 8-10 minutes), the cheese will release its water and turn your pizza into a soup!

Low Moisture Mozzarella 🧀

This is the block cheese you typically find in the dairy aisle. It has been aged slightly to remove excess water. Best for: New York Style, Detroit Style, and standard home-oven pizzas. It melts perfectly over longer bake times and creates that beautiful, stretchy cheese pull without making the crust soggy.

Pro Tip: Always buy the block and grate it yourself! Pre-shredded cheese is coated in anti-caking agents (like potato starch) which prevents it from melting smoothly. 🚫🧀