In short, yes, you need to drain the water from Mozzarella cheese. That is, for fresh mozzarella anyway. If you buy dried mozzarella it should have a low moisture content already.
For Neapolitan pizza, fresh mozzarella is the most authentic. It has a delicate creamy taste that melts beautifully on the pizza.
The downside is that you will need to drain the water before using it on your pizza. If not, you’ll probably end up with soggy pizza.
Keep reading to find out everything you need to know about draining fresh mozzarella and even alternative options. If you do want to skip ahead, feel free to use the page contents below. You can also return to the page contents at any time by pressing the green button at the top right of the screen.
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The water that surrounds fresh mozzarella is actually brine (salt water). This helps to preserve the cheese, since fresh mozzarella is essentially just whole milk (that’s been curdled).
Without brine, fresh mozzarella would probably only last a day or two. But with it, the cheese can last weeks if kept cold.
Of course, once it’s opened it’ll be back to only lasting a day or two when sealed up and kept in the fridge. Unless you buy low moisture mozzarella that is.
Low moisture mozzarella is made in a similar way to regular mozzarella. However, it is left to dry out for longer before being packaged. It is then vacuum sealed without using a brine solution.
One benefit to this type of cheese is that it lasts a lot longer. Even once opened it can last for weeks in the fridge if it’s in an airtight container.
Low moisture mozzarella doesn’t neccessarily produce a better pizza. However, it is easier to work with.
If you’re new to making pizza it could be a good idea to start by using the low moisture variety. You’re less likely to end up with a soggy pizza for one.
However, low moisture mozzarella is typically for New York pizza. For Neapolitan pizza, fresh mozzarella is generally considered the best option. Having said that, I’ve made great Neapolitan style pizzas using low moisture mozzarella too.
The best low moisture mozzarella depends on the type of pizza you’re making. There are a couple of distinct types which I’ll go over now.
For New York style pizza, you may want to use grated mozzarella. This will typically be the driest type of mozzarella and as a bonus, it’s already been grated for you!
Grated mozzarella cooks well at lower temperatures (such as in your home oven). You should be able to brown this cheese as well, if that’s what you’re looking for.
I wouldn’t recommend this variety for Neapolitan pizza though. But you can buy low moisture mozzarella in “brick” or “block” form.
This type of cheese typically has a higher moisture content than grated but still much lower than fresh. I find this strikes a nice balance for Neapolitan pizza.
Also, because the cheese is whole, you can slice it as you would with fresh mozzarella. This helps to achieve a more classic texture (not burnt) and it still works great in a regular oven.
Having said this, I still prefer using fresh mozzarella for Neapolitan style pizza. It just takes a bit more effort but to be honest, it’s really easy.
The easiest way I’ve found to drain fresh mozzarella for pizza takes just a minute or so. Once you know this technique, there’s no need to be afraid of the wet stuff!
Check out the method below and be sure to leave me a comment if you have any questions.
Preparing your mozzarella for authentic Neapolitan style pizza
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Makes 4 x 10 inch pizzas.
Note: You can click on the links to check out the ingredients on Amazon.
Not all the following utensils are required but these are what I use and they tend to make the process much easier.
Any large bowl could be used for mixing the dough but I like using the metal ones since they’re lightweight, stackable, and easy to clean.
Click here to check out metal mixing bowls like the ones I have on Amazon.
These are affordable, easy to use, and precise (accurate to 1g). I don't recommend using cups as measurements as they are inprecise.
Click here to take a look at the type of digital scales I use on Amazon.
These kitchen scales are accurate to 0.01g and are perfect for measuring the tiny amounts of yeast needed for long proves.
Pizza proofing boxes are an excellent investment. They are airtight and they make taking the dough out for shaping very easy.
Stick blenders allow for very easy sauce making. They're also really easy to clean, and can be used in any bowl.
An infrared thermometer allows you to instantly check the temperature of the stone, ensuring it is within the ideal range.
Click here to check out a pizza peel similar to the one I use on Amazon.
A 12 inch peel is ideal for Neapolitan pizza and makes loading and removing your pizza from the oven really easy.
Click here to check out a pizza peel similar to the one I use on Amazon.
A turning peel is designed for rotating the pizza during cooking. If you're using a pizza oven it should lead to a superior and more even cook.
Click here to check out a pizza peel similar to the one I use on Amazon.
A pizza oven is guarenteed to take your pizzas to the next level. I have an Ooni Karu 16 which reaches 500C/930F and cooks pizza in as little as 60 seconds! A regular oven simply cannot match the cook of a pizza oven. I love my Ooni!
Note: Some of the steps below are optional (I have made great pizza without following those). Having said that, it is a good idea to remove as much moisture as you can. Doing this will almost certainly produce better results.
Don’t over sqeeze – you don’t want your cheese to turn to much like this.
Use high quality thick kitchen towels like these on Amazon.
I like to slice but tearing is fine too.
Wrapping the slices up helps to reduce the moisture further.
Notes:
Keep reading for my final thoughts and then the comments below. Feel free to leave me a question and I’ll get back to you as soon as I can.
Personally, I prefer using fresh mozzarella for Neapolitan pizza. It’s the most authentic option and it produces a wonderfully creamy flavour and texture. Draining it is a must but it’s really easy to do.
Having said that, don’t feel like you have to use the fresh stuff. Dried mozzarella can produce great results too.
In fact, for New York pizza, dried (grated) mozzarella is often the default. But don’t forget that you can get “brick” low moisture mozzarella and this works well for Neapolitan styles too.
Different cheeses, different outcomes – both delicious! Click here to check out my article on New York vs Neapolitan pizza.
At the end of the day, use whichever cheese you prefer (or can get hold of). There’s many ways to make amazing pizza, you’ve got to figure out what works for you!
Now let’s get kneading!
I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!
If you're interested in hiring me for your event in the UK, feel free to check out my website with the link below.
Pizza Catering
I often get asked what type of oven I use for my pizzas. Well, I use a pizza oven made by a company called Ooni.
The range of pizza ovens that Ooni offers is just brilliant. They cover all bases, and all price points. There's affordable and portable models such as the Fyra 12 Pizza Oven and then there's state-of-the-art models such as the Karu 16 Pizza Oven pictured below.
In all honesty, I would say that the oven makes a huge difference. If you're looking to make authentic Italian pizza, a pizza oven is a must.
By clicking the link below and purchasing from Ooni, you would be supporting this website. I've been using their ovens for a long time now and I wouldn't recommend them if I didn't believe in their products.
Time to make some amazing pizza!
I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!
If you're interested in hiring me for your event in the UK, feel free to check out my website with the link below.
Pizza Catering
