If you’ve ever pulled a pizza from a ripping-hot wood-fired oven and thought, “Why did the cheese do that?”—you’re not alone.
At 700–900°F, pizza bakes in 60–120 seconds. That’s the magic of wood-fired… and also why cheese can burn, split, or waterlog a pie fast. The good news: once you understand what cheeses behave well in high heat, your pizzas get more consistent, more craveable, and way easier to produce at volume.
And if you’re reading this because you’re thinking bigger—backyard parties, pop-ups, or offering wood-fired catering—cheese choice is one of those small details that separates “pretty good” from “people lining up for seconds.”
If you want to build a catering-ready setup (or upgrade your current one), check out WPPO’s catering collection here: https://wppollc.com/collections/catering
What high heat does to cheese (and why it matters if you want to sell pizza)
A wood-fired oven doesn’t give you time to “fix it on the fly.” In high heat, cheese can:
● burn before the crust finishes
● separate (hello, greasy orange puddles)
● release water and soak the center
● throw off your timing when you’re trying to serve multiple pies fast
If you’re planning to offer catering, consistency is everything. You need a cheese strategy that’s repeatable—pie after pie, event after event.
1) Low-moisture mozzarella: the most reliable high-heat base
If you want the simplest answer for the best cheese for a wood fired pizza oven, start here.
Low-moisture mozzarella:
● melts fast and evenly
● browns nicely without scorching instantly
● has lower water content (less soggy center risk)
● is easy to portion for speed during service
If you’re doing volume—this is your “make money, not problems” cheese.
2) Fresh mozzarella: incredible, but only if you prep it right
Fresh mozzarella is iconic for simple pies (like a margherita), but it’s also the easiest to overdo in high heat.
To keep it from turning your pizza into soup:
● tear into small pieces
● drain it before service
● use less than you think
Fresh mozz is best when your toppings are minimal and your oven is truly hot enough to finish the crust quickly.
3) Provolone: the blend that makes people say “what is that?”
Provolone adds sharper flavor and a more “grown-up” bite. It’s also a great way to create a signature taste without reinventing your process.
Try it as a blend with mozzarella for:
● better flavor depth
● great performance in high heat
● a more memorable slice (especially for catering crowds)
4) Fontina: creamy, premium, and perfect for specials
Fontina melts beautifully and adds a rich, buttery vibe—great for white pies, mushrooms, or a “house special” that you can upsell at events.
Use it as a supporting cheese (too much can get oily at high temps).
5) Parmesan / Pecorino: finishers that elevate without slowing you down
Aged cheeses are best used like seasoning:
● add after the bake (or right at the end)
● boost aroma and salty punch
● avoid scorching in the oven
This is one of the fastest ways to make your pizzas taste more “restaurant” with almost zero extra effort.
The catering angle: cheese is only half the equation
If you’re serious about offering wood-fired catering, the cheese matters—but so does your ability to produce consistent pies quickly. That comes down to having a service-ready setup: the right oven, the right tools, and the right workflow.
That’s where WPPO comes in.
WPPO sells wood-fired pizza ovens and the catering essentials that help you serve events smoothly—whether you’re building a mobile setup, upgrading your backyard oven, or getting ready to offer catering as a service.
Browse WPPO’s catering collection here: https://wppollc.com/collections/catering
Bottom line
For high-heat wood-fired cooking, the best cheeses are the ones that melt fast, brown cleanly, and don’t flood your crust. Start with low-moisture mozzarella, blend in provolone or fontina for signature flavor, and finish with parmesan/pecorino for a pro-level bite.
And if you’re ready to turn wood-fired pizza into something bigger—events, pop-ups, or catering—get your setup dialed in with WPPO here: https://wppollc.com/collections/catering
