Fresh mozzarella is traditionally stored in whey or brine to preserve its moisture and delicate texture. When heated on a pizza, that moisture naturally releases—especially if low-moisture mozzarella hasn’t been fully drained beforehand. This is normal moisture separation, not spoilage. Pro tip: If you’re using fresh mozzarella at home, blot it gently with paper towels before topping your pizza to minimize excess water.
- Translucent or “Plastic-Looking” Cheese After Baking
The claim: “It’s not real cheese—it’s ‘plastic cheese’!”
The truth: Most commercial pizza cheese is low-moisture mozzarella formulated with emulsifiers like
