Low-moisture mozzarella

Low-moisture mozzarella is a version of mozzarella made with much less water content than fresh mozzarella, and it is usually sold as a solid block rather than packed in liquid. It shreds and grates easily, which is part of why it became the standard cheese for most pizza styles rather than fresh mozzarella.

The lower water content matters most during baking. Fresh mozzarella holds a lot of liquid that releases as it melts, which can pool on top of the pizza and soak into the crust, contributing to a soggy center, especially in a home oven with a longer bake time than a professional oven. Low-moisture mozzarella melts more evenly and browns nicely without adding that extra liquid.

When buying, whole milk versions melt richer than part-skim, and freshly shredding a block yourself usually melts more smoothly than pre-shredded cheese, which often has anti-caking coatings that can affect how it browns. A common mistake is loading on too much cheese regardless of type, or using fresh mozzarella without draining and patting it dry first.