Looking for good mozzarella options for pizza night

[Pizza Hunter]

I'm helping a friend set up a small pizza night at their cabin in the mountains and need some reliable mozzarella that melts well. The nearby grocery only stocks generic whole milk mozzarella and I'm unsure if it will give the right texture for NY-style pizza. Would a low-moisture part-skim be better in a pinch? Also, drop some tips for hosting. TIA

 

[woodfirewiz4rd]

If you're aiming for that classic New York-style pizza, go for low-moisture part-skim mozzarella. It's got less moisture, which means your crust won't get soggy, and it also browns better compared to whole milk options. Sure, you can use generic whole milk mozzarella, but just remember it might add a little extra moisture and won't brown quite as nicely

Here are some quick hosting tips: Prepare all your toppings ahead of time, crank the oven up to the highest temperature you can manage (aim for 500°F or more), and keep some frozen pizzas on hand just in case. Don't forget extra napkins, and think about making individual mini pizzas so everyone can customize their own without any delays

 

[p1zzaNwine]

@Pizza Hunter I really like fresh mozzarella, combine with fresh basil and rich pizza sauce, it's perfect