Pretty much all pizza shop mozzarella is made by Leprino Foods, and is made specifically for pizza. It will have a lower moisture content so that it browns sooner, allowing the pizza joint to get more pies through the ovens in the same amount of time. Each major chain has their own specific recipe that Leprino produces for them, and then there’s probably a generic one for everyone else.
[This video by Adam Ragusea](https://m.youtube.com/watch?v=bxlet-gq4Ho) does a good job of explaining the difference between the cheese you can get at the super market and the cheese that pizza places use. It comes down to the content of water and oil in the cheese, and the cheese that pizza places use are sometimes only sold specifically to food establishments
You have to be careful about what you buy. A lot of grocery store mozzarella is low-fat or part-skim, avoid those, they melt like shit because of the low fat content. Also avoid fresh mozzarella, it’s delicious and melts beautifully, but has too much water so it will make your pizza soggy. As for the flavor, many pizza places also use a mixture of cheeses rather than straight mozzarella, most commonly mixing in some combination of parmesan, romano, provolone, fontina, or asiago.
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