A roundup of our favorite recipes that use fresh mozzarella, melty low-moisture mozzarella, and burrata. Mozzarella is a perennial favorite, whether adorning pizzas, summery Caprese salads ...

It only contains fresh basil, olive oil, tomatoes, spices, and mozzarella. But upgrading the cheese can do wonders.

Create the perfect Margherita Pizza with a crispy crust, tangy tomato sauce, fresh mozzarella, and fragrant basil leaves ...

For cheese, you want a fresh mozzarella, the sort that comes packed ... You’ll need about 3 quarts of hay for this recipe, and if you don’t have it on hand, you can find it at garden centers ...

Mozzarella is sold in rounds about the size of a small fist. Because it has no rind it’s packed in plastic bags, surrounded by water to keep it fresh. You’re more likely to find buffalo ...

Bring to a simmer while stirring. Cook at a simmer for 3 minutes. Stir in half the mozzarella. Transfer to a 9-by-13-inch baking dish. Bake for 18 minutes. Top with remaining mozzarella and feta.

Both of these recipes call for buffalo mozzarella ... which takes the ingredients of the Italian tricolore salad – mozzarella, tomatoes and fresh basil – and transforms them into a hearty ...

But the new generation of pizza makers use fresh mozzarella — once saved for specialty ... Vinnie does it by feel, but various recipes we've reviewed recommend between 1 and 2 tablespoons ...