How to prepare fresh mozzarella so that the pizza doesn't turn out soggy

Mozzarella is an essential ingredient in Margherita pizza or multi-cheese versions with rich sauce. Its intense, melty, and slightly tangy flavor transforms pizza into an irresistible treat. Paradoxically, its moist nature makes it problematic: this fresh cheese, sold in water, brine, or whey, is wet and drips. When heated, it releases moisture onto the pizza, compromising the texture of the ingredients and the entire dish.

There are elegant, if somewhat laborious, ways to prevent mozzarella from becoming soggy. Slice the fresh cheese, place it in a colander with a bowl underneath, and let it sit in the refrigerator for five hours to allow the excess liquid to drain slowly. It should then be ready. For a quicker option, wrap the mozzarella in a paper towel or kitchen towel to absorb the excess liquid. The longer you leave it, the more moisture it will absorb, this technique works when time is short.

The way you cut the cheese makes a difference. Thicker slices contain more moisture than thin ones; it's best to cut them thin, but not so thin that you lose the creamy texture of freshly melted mozzarella. The thinner the slice, the faster it cooks, so keep an eye on it to prevent burning. Buying low-moisture mozzarella is a surefire way to avoid soggy pizza. This cheese has undergone a drying process that reduces its water content, making it firmer and less likely to release excess liquid when heated. It also has a longer shelf life. Packaged shredded mozzarella is also low in moisture, melts beautifully, and is simply sprinkled over dough covered in sauce. It has a less intense flavor than fresh mozzarella, so choose according to your preference. You deserve to enjoy homemade pizza that's as good as the Italian kind.