What’s the Best Mozzarella Cheese for Pizza?

Ooey, gooey, and delicious cheese is undeniably the star ingredient of any pizza. But you need to make sure you get it right. So, if you plan to bake a homemade pizza, you might wonder what the best mozzarella cheese for pizza is.

Low-moisture mozzarella cheese is the best option for most pizzas, including thin-crust and deep dish. Fresh mozzarella should be reserved for Neapolitan-style pizzas. Shredded and block low-moisture mozzarella cheeses can be used.

Hello! My name is Michelle. We make a lot of pizzas in our household. (OK, and we order pizza a few times monthly, too. Don’t judge us.) That said, I’ve discovered the best mozzarella cheeses for pizza, and I’m here to share my findings.

So, who wants to know the best mozzarella cheese for pizza? Keep reading to find out!

The Best Mozzarella Cheese for Pizza

When it comes to choosing the best mozzarella cheese for pizza, you have two options: fresh and low-moisture. When should you select which type of mozzarella, though? Keep reading to understand the differences between these mozzarellas and, more importantly, when to use them.

Low-Moisture Mozzarella (Best for Most Types of Pizza)

If you’re going to bake a homemade pizza – whether it’s a thin crust, like Brooklyn-style pizza, or a deep dish with tons of toppings – your best bet is to use low-moisture mozzarella.

Low-moisture mozzarella was invented in the United States. It contains less fat and moisture than fresh Italian mozzarella. That said, it has a firmer texture that can easily be shredded. There are also pre-shredded versions of low-moisture mozzarella cheese.

Due to the aging process of low-moisture moz, it has a slightly more robust, tangier, and saltier flavor – which bids well atop any ooey gooey pizza.

Low moisture is the ideal option for homemade pizzas. Because it contains less moisture, you won’t have to worry about ending up with an undesirably soggy and wet pizza. The incredible flavor profile of low-moisture moz also ensures you’ll enjoy every bite.

Fresh Mozzarella (Best for Neapolitan-Style Pizzas)

The second option is fresh mozzarella. This type of mozzarella originated in Italy. It is typically housed in liquid to keep it wet and tender. Fresh moz can be made with buffalo or cow’s milk, although cow’s milk has become the more popular choice in this day and age.

It’s unsurprising that fresh mozzarella has a better flavor compared to low-moisture moz. (Fresh ingredients are always tastier!)

However, fresh mozzarella’s main disadvantage is that it’s very wet. If you use it for baking a homemade pizza, there’s a good chance you’ll end up with a soggy and unappetizing crust.

That doesn’t mean there’s no place in the kitchen for fresh mozzarella cheese. In fact, it’s the preferred choice for some styles of pizzas, namely Neapolitan. You’ll need to add the cheese halfway through the baking process to ensure it doesn’t end up a wet mess.

Best Mozzarella Cheese Brands

When it comes to baking homemade pizzas, your best bet is to go the low-moisture mozzarella route. This will ensure that your pizza comes out with an irresistible flavor and perfectly-textured crust – no fear of sogginess.

But which brands should you reach for? Here are the top two that ranked the highest.

1. Galbani (Winner)

If there’s one brand you reach for in the grocery store, let it be Galbani. Pizza makers far and wide tout it as the best on the market. It offers a terrific flavor that is said to take pizzas to the “next level.” Sounds good to me!

When shopping for Galbani mozzarella cheese, opt for the low-moisture, whole-milk mozzarella ball. Don’t worry – it’s easily shredded.

2. Kraft (Runner-Up)

When you think of cheese, you think of Kraft. The leading “cheese giant” in the biz never disappoints, and the same is true for their mozzarella.

Kraft mozzarella cheese comes in a block and pre-shredded. Both will work fabulously for any homemade pizza. Regardless of which mozzarella cheese you buy, you can guarantee a delicious flavor and plenty of stringy cheesy goodness with every slice.

3. Parmela Creamery (Best for Vegans)

Are you sticking to a strict vegan diet? Don’t say goodbye to cheesy pizzas. Instead, opt for Parmela Creamery mozzarella cheese shreds. The texture and flavor mimic “real moz” beautifully. Even your non-vegan friends won’t be able to tell the difference.


Now that you know the best mozzarella cheese for pizza, you’ll be wowing all of your loved ones at the next pizza night gathering. But hey, before you leave to knead your dough and bake fresh ‘za, I recommend taking a peak at these frequently asked questions.

Is high or low-moisture mozzarella better for pizza?

When shopping for mozzarella cheese for homemade pizzas, always opt for low-moisture moz. Low-moisture moz does not contain as much moisture, so you won’t run the risk of ending up with a soggy and unpleasant crust.

What kind of cheese do pizzerias use?

The type of cheese pizzerias used is mozzarella. Mozzarella has the right flavor and texture to make a yummy pizza. Not only that, but it melts more readily than other types of famous cheeses, leaving you with the iconic ooey-gooey texture.

What type of mozzarella does Domino’s use?

Domino’s uses mozzarella cheese. The company claims it uses 100% mozzarella to “maximize on the moreish, melty magic that mozzarella brings.” And we agree entirely. It’s no wonder why Domino’s pizzas are always incredible (and for a great price, too!).

Low-Moisture Moz is the Way to Go for Homemade Pizzas!

While you can use fresh mozzarella for your homemade pizzas, low moisture is the ideal choice (unless you’re making some types, such as Neapolitan). Low-moisture mozzarella has less moisture so that you won’t have a soggy disaster. Opt for Galbani or Kraft brands when shopping for low-moisture mozzarella for pizzas.

What do you think is the best type of mozzarella cheese for pizza? Do you have any recommendations for mozzarella cheese? Share in the comment section below.

About Michelle
I have been a lover of sweets since day one. This led me on a self-taught baking journey starting at the age of 13. It's been over 10 years since the start of my baking adventures, and I’ve learned a lot along the way. Now, people rave about my delectable treats, whether it’s a chocolate cake or a strawberry crepe.

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