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 for a free trial, and when you’re ready to launch, go to 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:

2014 study showing why mozzarella is the best cheese for pizza (not free):

Good supplemental reading on different mozzarella types (not free):

Photo of man in Wisconsin cheesehead hat, used under Creative Commons license: