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How to Slice Fresh Mozzarella for Caprese and Pizza
How do you slice fresh mozzarella? Drain the ball and pat it dry, chill it for 15 to 30 minutes so it firms up, then slice it into 1/4" rounds with a long, very sharp knife using one smooth forward stroke. For pizza, tear or slice it and blot it dry so it does not make the crust soggy. Our pick is the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Fresh mozzarella is soft and squishy, and a long, very sharp blade slices it in one smooth stroke instead of pressing it flat.
Fresh mozzarella, packed in water or whey, is much softer than the low-moisture block mozzarella used for grating. That softness is what makes it tricky to slice neatly.
Fresh vs low-moisture mozzarella
| Type | Texture | How to cut |
|---|---|---|
| Fresh balls (in liquid) | Soft, milky | Chill, then slice with a sharp knife |
| Ciliegine/pearls | Small, soft | Halve or use whole |
| Burrata | Very soft, creamy center | Cut or tear at the table |
| Low-moisture block | Firm | Slice, cube or grate |
Step by step
- Drain and dry. Lift the ball from its liquid and pat it gently with paper towels.
- Chill briefly. A short time in the fridge or freezer firms it up for cleaner slices.
- Use a sharp, long blade. Start at the heel and draw the knife through in one smooth stroke.
- Slice evenly. About 1/4" for caprese and sandwiches.
- Wipe the blade. If it starts to stick, wipe or wet the blade between slices.
Caprese the right way
Alternate mozzarella slices with tomato slices of the same thickness and basil leaves. Season with salt, pepper and olive oil just before serving. For tomatoes, see how to slice a tomato.
For pizza
Fresh mozzarella releases water as it bakes. Slice or tear it, then lay the pieces on paper towels for 15 minutes or more to dry. Distribute it in pieces rather than a solid layer.
Serving burrata
Burrata is mozzarella filled with cream. Place it whole on the plate and cut it open at the table so the creamy center spills out.
Storing
Keep leftover fresh mozzarella submerged in its liquid in a sealed container in the fridge and use within a few days. For a cheese with a firmer bite, see how to cut halloumi.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for slicing fresh mozzarella?
A long, very sharp blade. The Dalstrong Shogun 8" Chef Knife ($129) slices soft mozzarella in one clean stroke.
How do you slice mozzarella without squishing it?
Chill it briefly and use a sharp knife with one smooth stroke.
How thick should caprese slices be?
About 1/4", the same thickness as the tomato slices.
How do you keep fresh mozzarella from making pizza soggy?
Blot the pieces dry on paper towels before topping.
Should you cut burrata before serving?
Serve it whole and cut it open at the table.
