Mozzarella

Two different cheeses, one name

Fresh mozzarella is soft, milky, and packed in water — glorious flavor but a lot of moisture. Low-moisture mozzarella (the firmer, block or pre-shredded kind) has had much of that water removed, so it melts into a cohesive, stretchy, lightly browned layer. On focaccia they behave completely differently, and choosing the right one prevents most problems.

Low-moisture for reliable melt

For focaccia pizza where you want an even, bubbling, golden cheese layer, low-moisture mozzarella is the dependable pick. It melts without weeping and browns nicely. Shred it yourself from a block if you can — pre-shredded cheese is coated in anti-caking starch that can make it melt slightly grainy.

Add it for the melt you want: a full bake gives more browning, while adding it partway through keeps it paler and stretchier.

Fresh mozzarella, handled right

Fresh mozzarella (fior di latte from cow’s milk, or richer mozzarella di bufala) has the best flavor but will drown a focaccia if used carelessly. Tear it into pieces, drain them on paper towel — ideally 15–30 minutes — and pat dry. Add it partway through the bake rather than at the start so it melts without weeping for the full time.

For the freshest result, some bakers add torn fresh mozzarella (or dollops of burrata) only in the last few minutes or even just after baking, so it softens without releasing all its water.

Buying and storing

Fresh mozzarella is perishable — keep it in its liquid, refrigerated, and use it within days; drain and dry it just before topping. Low-moisture mozzarella keeps far longer sealed in the fridge and freezes acceptably for cooking. Buy fresh for flavor-forward, delicate bakes and low-moisture for dependable pizza melt.