It is sold in shredded form, as well as in slices, sticks, and sometimes balls. 1lb of cheese should be good for a 12 inch stuffed pizza. Your best bet would be to make friends with a pizza shop owner and see if … This dry-packed type of mozzarella is great for pizza, as that low-moisture content helps keep things melty and delicious. Whole Foods 365 brand is great, and so is Galbani," he told us. Processed mozzarella has had most of the liquid removed—which is why it is called "low-moisture" cheese—and can be made from whole milk, part-skim milk, or skim milk. Serious Eats tested 11 low-moisture mozzarellas from different brands. It sours for a little longer and is dried to remove moisture. You can tear it off in pieces, or shred it on a box grater on the largest grate. Mozzarella is still the best pizza cheese because of all the above factors, but it’s best to add one or more of the others depending on how you want it to melt and perform. Are you not able to find whole milk mozzarella even behind the deli counter? If you go online and do a search for “stretchy pizza cheese” you’ll get a good number of results. "Low-moisture mozzarella is what you want. Provolone , for example, is a pasta filata cheese like its cousin mozzarella; it exhibits similar stretchy-stringy properties, yet adds a bit more flavor due to a longer aging process. That’s all fun and helpful stuff, but I’ll cut to the chase in this (relatively short) article so you can save the search. You can use mozzarella as the base cheese by itself for margherita, Neapolitan, and Greek pizzas. Some blogs go into great details (with photos too) about which cheese provides the best “pull” in various recipes, etc. Note that the higher quality low-moisture mozz you buy, the less “rubbery” it will ultimately taste. Galbani Mozzarella Fresca Supremely oozy, smooth, and elastic when melted, this salty cheese is perfect for calzones. Every cheese melts, stretches and tastes different. To extend the cheese's shelf life, potato and/or cornstarch and natamycin (a mold inhibitor) are added. Polly-O took the top spot, which doesn't surprise me at all. Using Mozzarella Cheese on Pizza. It's a great cheese and imho better than Grande. The very best time to break low-moisture mozzarella out is for pizza night; it’s our number-one cheese pick for pizzas. Low-moisture mozzarella made with whole milk is the best option whether it's being added to a pizza as the only cheese or into a cheese blend. Of course there’s the flavor and top-notch meltability that makes for a good cheese pull moment, but it’s really the low water content that makes it stand out. Note that the higher quality low-moisture mozz you buy, the less “ rubbery it. Greek pizzas remove moisture mold inhibitor ) are added 11 low-moisture mozzarellas from different brands, smooth and... 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