Which mozzarella is best for a pizzeria?

The mozzarella you choose affects how every pizza bakes, how it looks and what it costs. Here is how to choose, based on the Szarvasi range we supply to pizzerias.

1. Pizza mozzarella as the base cheese. Block Pizza Mozzarella (1 kg) is made for the oven: it melts evenly and releases less water than fresh mozzarella balls, so the base stays crisp.

2. Grated mozzarella saves time. Grated Pizza Mozzarella (2 kg) is ready to use: no grating in the kitchen and even portions, which counts at peak hours.

3. Fiordilatte for Neapolitan-style pizza. Mozzarella Fiordilatte (1 kg) and Fiordilatte Taglio Napoli (2 kg), cut for Neapolitan pizza, are fresh cow’s-milk mozzarella. They contain more water, so drain them before use.

4. Fresh mozzarella and burrata for premium pizzas. Szarvasi Burrata (150 g) and fresh mozzarella balls such as Love Mozzarella (16 × 60 g) go on the pizza after baking. They let you offer higher-priced premium pizzas.

5. Smoked and lactose-free for a wider menu. Smoked Classic Pizza Mozzarella (1 kg) adds a distinctive flavour, and lactose-free Szarvasi Mozzarella (100 g) is for guests who need lactose-free food.

Most pizzerias combine two cheeses: pizza or grated mozzarella for everyday pizzas, and fiordilatte or burrata for premium ones. World of Brands supplies the Szarvasi range to pizzerias first-hand, with stock in Budapest. See our fresh cheese range and pizza toppings, or ask for our price list.