Mozzarella cheese is a staple ingredient in pizza, beloved for its rich flavor and perfect melt. However not all mozzarellas are created equal, and the type you choose can significantly affect your pizza’s taste and texture. This blog post explores the different types of mozzarella to help you decide which one is the best for your next homemade pizza.

Fresh Mozzarella

Fresh mozzarella is traditionally made from buffalo or cow’s milk and is typically sold in ball form submerged in brine. Its moisture content is high, which lends a creamy and delicate texture to the cheese.

This type of mozzarella melts beautifully, creating a lovely layer of cheese with a slightly tangy flavor that complements the acidity of tomato sauce splendidly.

While fresh for di latte mozzarella brings a luxuriously soft texture to pizza, it also introduces more moisture. To avoid a soggy pizza, it’s important to slice the cheese thinly and allow it to drain before topping your pizza. This cheese works best on pizzas cooked at high temperatures, where it can melt quickly without releasing too much water.

Low-Moisture Mozzarella

Comparing Mozzarella Types: Which Is Best for Pizza?


Low-moisture mozzarella is a firmer, less watery version of its fresh counterpart, making it an excellent choice for those who enjoy a gooey, uniformly melted cheese topping.

Low-moisture mozzarella is made from cow’s milk and has a denser texture and a saltier, more pronounced flavor than fresh mozzarella. It is sold in blocks or shredded form, making it convenient for even distribution over pizza. This type of mozzarella melts evenly and browns beautifully, thanks to its lower moisture content.

Given its low moisture content, low-moisture mozzarella is less likely to make your pizza base soggy. It’s ideal for baking at a range of temperatures and works well on thicker crusts or heavily topped pizzas where it’s important to maintain a crisp base.

Smoked Mozzarella

Comparing Mozzarella Types: Which Is Best for Pizza?

For those looking to add a unique twist to their pizza, smoked mozzarella offers a distinct, robust flavor that can elevate your pizza from good to gourmet. Smoked mozzarella is infused with a smoky flavor during the cheesemaking process, typically by smoking over wood chips.

This gives the cheese a golden brown exterior and a smoky, rich taste that can add depth to your pizza’s flavor profile. It still retains the beloved melt and stretch of traditional mozzarella, making it both a flavorful and functional choice for pizza.

Smoked mozzarella’s bold flavor is best paired with simple toppings that won’t overshadow its smokiness. It’s particularly delicious with sweet ingredients like caramelized onions or a drizzle of honey, which can balance its rich taste. When using smoked mozzarella, consider a lighter hand with other strong-flavored toppings to let the cheese shine.


In conclusion, the best mozzarella for pizza depends largely on your personal preference and the style of pizza you’re aiming to create. Fresh mozzarella is perfect for a classic Neapolitan pizza with a soft, moist bite. Low-moisture mozzarella is the go-to choice for a standard American-style pizza with a perfect cheese pull.

And for an adventurous twist, smoked mozzarella can transform an ordinary pizza into a gourmet experience. Experiment with these types to discover which one perfectly complements your pizza-making style.

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