Part 6/9:
Another obvious difference lies in the cheese. While Neapolitan pizzas often feature fresh mozzarella, the New York variant leans towards shredded low-moisture mozzarella. This transition could arise from the challenges in accessing fresh mozzarella in the U.S. When replicating a New York style pie, choosing the correct cheese is crucial—look for lower moisture mozzarella to achieve that desirable texture.