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Mozzarella is the most important topping on most pizzas, and the type you choose dramatically affects the final result. Here is everything you need to know about the three main mozzarella options for pizza.
The Three Types of Pizza Mozzarella
| Type | Water Content | Best For | Texture |
|---|---|---|---|
| Fresh mozzarella (fior di latte) | High | Neapolitan, wood-fired | Creamy, delicate, pools |
| Low-moisture mozzarella | Low | NY-style, everyday pizza | Stretchy, browning, stable |
| Burrata | Very high | Finishing (added after baking) | Incredibly creamy center |
Fresh Mozzarella (Fior di Latte)
Fresh mozzarella is stored in water and has a high moisture content. On pizza, it creates that characteristic Neapolitan look: creamy pools of melted cheese with spots of golden-brown. But the high moisture means you must drain it before use — slice it and let it sit on paper towels for at least 30 minutes, or your pizza will be watery.
Best for: Neapolitan pizza, wood-fired pizza, thin-crust at high heat. Fresh mozzarella for pizza
Low-Moisture Mozzarella
This is the standard shredded mozzarella you buy in bags at the grocery store. Its lower moisture content means it melts more evenly, browns beautifully, and stretches into long strings — the hallmark of American-style pizza. It is more forgiving than fresh and works better in a home oven at lower temperatures.
Best for: NY-style pizza, Detroit-style, any pizza in a standard home oven. Block low-moisture mozzarella that you shred yourself melts better than pre-shredded. Low-moisture mozzarella block
Burrata: For Finishing Only
Never bake burrata. Its incredibly creamy center (called stracciatella) breaks down immediately at oven temperatures. Instead, bake your pizza with low-moisture mozzarella, then add torn burrata after it comes out of the oven. The contrast between the hot, crispy crust and the cold, creamy burrata is exceptional.
Pro Tips
- Always drain fresh mozzarella on paper towels before use (30-60 min)
- Shred block low-moisture mozzarella yourself — pre-shredded has anti-caking agents that inhibit melting
- For the best of both worlds: use low-moisture as your base and add small pieces of fresh on top
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