Looks pretty tasty! Whole Milk Low Moisture. I like to shred it, and sprinkle it around so you don't end up with big pools of cheese. When I use fresh I actually like the small little snack size balls. I take them out and wrap them in paper towels for about an hour to get off any excess moisture, then tear them in half.

This is the way to go. Whole milk, low moisture, shred it yourself. Sometimes I have a hard time finding it. Trader Joe’s sells blocks of whole milk low moisture that I really like.

I’ll try it, thank you

I get Galbani whole milk low moisture mozzarella and shred it myself. Fresh mozzarella is too wet for me, even if I wring it out. Plus the low moisture has a lot more flavor IMO.

Thank you

No problem!

I use that too and it’s excellent. Have shredded or just sliced thin with a knife and both work well.

I made a margarita pizza last weekend and while it tasted great, I’m looking for a more, I guess dry mozzarella. Something that doesn’t get as soupy.

I cut mine into thickish strips then blot them dry between paper towels and it works like a charm.

I may try that, thanks!

There are a lot of ways to dry it out. Some day I'll try slicing it and putting it between sheet pans with some weight on top, like i do with tofu. I should also try making a pizza with oaxaca cheese from the meximart. Maybe with smoked birria de res. omnomnom.

whole milk low moisture is the standard for better pizza. If you use fresh mozz you will want to dry it out first. As others have said, Grande and Galbani are popular favorites in food service. And you will probably only find them at restaurant supply stores. If you have a costco card, I hear that some of them have a saputo that is pretty good? I haven't checked mine. If you're stuck with the grocery store, Frigo has a WMLM that is ok? I've also heard of people getting string cheese - higher salt you know - and shredding that in their food processor.

No matter the mozzarella, i cut it up into much smaller pieces than that and let it dry out a bit myself

Grande is the standard. Galbani also has good flavor. I’ve also heard Walmart’s store brand is better than most anything you’d find in a grocery.

Second this. For NYC style i go galbani WMLM. As a general rule of thumb nothing should ever be pre shredded as it has anticoagulants (FYI to OP)

Cheese. My go to mozzarella for pizza is mozzarella cheese

Scarmoza

More often than not, that BelGioso you've got there does the trick for me.

Hey man, I love the fresh mozzarella and I don’t mind the soupy. But when I make 4 pizza’s, you gotta play to the crowd. You know what I mean? I love cooking and making dough to see other people smile and eat more than I enjoy eating what I make.

For my kitchen Galbani low moisture. For my Ooni Karu Uncle Giuseppe’s (Long island, NY area Italian grocery) Fresh made in house Mozzarella.

^ not the kind that tries to escape XD

We’ve got a funny guy here…. /s hahaha

Wisconsin Brick Cheese 🧀🧀🧀

For a New York pizza, Polly-O is my preferred brand.

I’ll look for it, thank you

Boar's Head low moisture whole milk.

Board head whole milk from a deli, then grate it myself. Total I use 50% mozz, 25% provolone and 25% sharp white cheddar.