Low-moisture mozzarella is the New York cheese
Low-moisture mozzarella is the firm, sliceable or shreddable block, not the soft ball in water. It melts into an even layer, stretches, and browns in spots without releasing much water, which is exactly what a thin New York crust needs. It comes in whole-milk and part-skim versions.
| Whole-milk low-moisture | Part-skim low-moisture | |
|---|---|---|
| Melt | Creamier, richer | A little tighter |
| Browning | Browns in spots | Browns faster, can dry out |
| Oil | Some oil on top | Less oil |
| Best for | Classic cheese pizza | Long bakes, heavy toppings |
When fresh mozzarella is right
Fresh mozzarella is soft and milky with much more water. Use it in slices or torn pieces with space between them, and expect pools of milky cheese rather than a sheet. On our menu it goes on the Margherita: fresh mozzarella, basil and tomato sauce.
Ricotta, parmesan and cheddar
- Ricotta: creamy dollops that do not melt into a layer. Our White Pie is ricotta, mozzarella and sauteed spinach; the calzone is mozzarella and smooth ricotta.
- Parmesan: a salty finish, grated over the top after or before baking. It is on our baked ziti and parm pasta plates.
- Cheddar: melts oilier and browns fast, so it works best mixed with mozzarella.
Shred it yourself
Bagged pre-shredded cheese is coated with anti-caking starch so it does not clump, and that coating keeps it from melting as smoothly. Buy a block of low-moisture mozzarella and shred it on a box grater; it takes a minute and melts noticeably better.
