What to use instead of fresh mozzarella
It depends entirely on what it's doing in the dish. Here's the job, what else does it, and what to skip.
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Melting cheese on a pizza or a bake
High moisture and a low melting point give you the pull. That same water is what floods a pizza base if you do not manage it.
Low-moisture mozzarella, shreddedRan out
1:1 by weight
Browns and blisters far more, stretches the same, and the base stays dry. This is what pizzerias actually use.
Mild provoloneRan out
1:1 by weight
Sharper and saltier, melts smoother with less pull. Cut the salt elsewhere in the dish.
Young Gouda or EdamRan out
1:1 by weight
Creamier melt with almost no stretch, and it browns fast so watch the last few minutes.
Coconut-oil-based plant mozzarellaDairy-free
1:1 by weight, bake 3-4 min longer
Melts into a glossy sheet rather than pulling, and it turns rubbery within a few minutes of cooling.
What doesn't work: Fresh mozzarella straight from the tub onto a pizza. It is about 55% water and it releases all of it into the base, giving a soggy middle and pale boiled cheese instead of blistered.
Soft milky cheese eaten cold
Nothing is melting here. What you want is the sweet milky flavour and the yielding, slightly squeaky bite against tomato or oil.
BurrataRan out
1:1 by weight
Far richer, and the middle runs across the plate. Tear it open at the table and salt it right then.
Fresh ricotta, spoonedRan out
1:1 by weight
No bite at all, it just spreads. Good on toast, falls apart in a stacked caprese.
Feta, cubedRan out
2/3 the weight, and cut the added salt
Salty and tangy, which makes it a different salad. It does not soften against warm tomato the way mozzarella does.
Fresh-style plant cheeseDairy-free
1:1 by weight
Firmer and blander. It needs a bigger pinch of salt and better olive oil to carry the plate.
What doesn't work: Low-moisture block mozzarella sliced onto a caprese. It is engineered to melt, and cold and unmelted it is rubbery and tastes of almost nothing.
If you want fresh mozzarella on a pizza anyway, tear it, salt it and drain it on paper towel for 30 minutes first.