Fresh mozzarella, whole-milk low-moisture, part-skim low-moisture, and pre-shredded mozz - we put them all to the test. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
Dr. John Lucey at the University of Wisconsin, Madison: foodsci.wisc.edu/faculty/lucey/
2014 study showing why mozzarella is the best cheese for pizza (not free): onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12540
Good supplemental reading on different mozzarella types (not free): www.sciencedirect.com/science/article/pii/B978008100596500679X
Photo of man in Wisconsin cheesehead hat, used under Creative Commons license: www.flickr.com/photos/jjandames/8569150934