Fresh or firm
Fresh mozzarella is often sold in liquid and brings moisture onto the pizza. Firmer mozzarella sold for slicing or grating usually releases less free liquid and is easier to spread evenly.
Both can work. Well-drained fresh mozzarella suits a lightly topped, quickly baked pizza. For a longer bake in a domestic oven, a firmer cheese can make it easier to keep the topping dry enough.
Prepare it and use restraint
Cut fresh mozzarella ahead of time and drain it in a sieve. Gently blot the surface if needed. Keep prepared cheese chilled until shortly before use.
Space small pieces apart instead of building a thick, continuous layer. Sauce, vegetables and other toppings also contain water, so consider the topping as a whole.
Adjust when you add it
If the cheese browns much faster than the base, try starting the pizza with sauce and adding cheese later. This can be useful during a longer domestic-oven bake.
Buffalo mozzarella is not an automatic improvement for every pizza. Its flavour and moisture change the result. Start with a modest quantity and choose according to your oven and preferred topping.