What mozarella do you use on your pizza?

[GT2CS]

I used to make my pizzas with mozarella balls. Problems was they has so much 'milk liquid' that the pizza nase was all soggy. So I started microwaving the mozarella for 30 secs or so to warm it up so a lot of the moisture came out. This improved the pizzas a lot but the base still wasnt crisp enough. So,I swapped to the mozarella bars which have almost no liquid in them and this resulted in a nice crispy pizza base. However,, the flavour of the mozarella bars is somewhat lacking versus the mmozarella balls. So in the search forl the perfect pizza, with crispy base, what mozarella do,you use? I havent got a pizza oven but use a stone in a normal oven maxed at 240.

[craig1912]

https://www.laverstokepark.co.uk/produce/dairy/moz...

but combine it with another cheese

https://en.m.wikipedia.org/wiki/Pizza_cheese

[21TonyK]

Have to admit I use cheapo 79p a ball stuff from the cash and carry

Still works though.

[HotJambalaya]

fior di latte seems fine. i take it out of the water for a short while. Though maybe you just need to make the pieces smaller. Or have a hotter oven. Lots of variables

[truck71]

Italian pizza is as much about the base as the topping and it ain't crispy. Cut the mozzarella up, use non buffalo (fior de latte).

[GT2CS]

21TonyK said:

Have to admit I use cheapo 79p a ball stuff from the cash and carry

Still works though.

looks good. The 'basic' mozarella balls are just 50p in Sainsbury's though and have a good flavour

[hoegaardenruls]

Waitrose do a smoked mozzarella that adds a slightly different flavour to a pizza.

Don't use it as the main cheese, but grate it on as a final touch - I tried some to change the taste of some of the usual supermarket pizzas, and it's a nice addition..