Dan Hall, better known as Mozzafella, is a multi-award-winning UK pizza chef and winner of Best Pizza Chef UK. He has turned his lifelong love of pizza into a respected brand, online knowledge hub and pop-up pizzeria, sharing practical advice, recipes and techniques with the wider pizza community.

What advice does Mozzafella provide for pizza operators?

Dan shares practical advice on mozzarella selection, moisture control, delivery quality, cheese portioning, kitchen efficiency and pizza menu development.

What is low-moisture mozzarella?

Low-moisture mozzarella contains less water than fresh-style mozzarella. This can help support more controlled melt and moisture release during baking, although the finished result also depends on the pizza specification, oven and holding conditions.

What is the best low-moisture mozzarella for foodservice?

The best low-moisture mozzarella for foodservice is one that delivers reliable melt, controlled moisture, consistent coverage and practical handling during busy service. Arla Pro Mozzarella is developed with professional chefs and foodservice operators in mind, with diced, shredded and block formats available to suit different pizza styles, kitchen setups and preparation requirements. The right format will depend on service volume, portion control, delivery needs and available preparation time.

What is the difference between diced, shredded and block mozzarella?

Diced and shredded formats are ready to apply, while block mozzarella gives operators more control over how the cheese is prepared. The most suitable format depends on labour, equipment, desired coverage and kitchen workflow.

Meet Dan Hall, AKA Mozzafella

Dan Hall, better known as Mozzafella, is a multi-award-winning UK pizza chef, operator and educator.

Having turned his lifelong love of pizza into a respected brand, knowledge hub and pop-up pizzeria, Dan has built his reputation through hands-on experience, competition success and a straightforward approach to helping others make better pizza.

As Arla Pro’s pizza ambassador, Dan shares practical advice for professional operators, covering mozzarella performance, delivery quality, portion control and menu development.

An Award-Winning Pizza Chef

Dan’s achievements include national and international recognition across pizza competitions in the UK and Europe. Use a compact credibility strip rather than a large trophy-led section.

Winner Supertops Category, Best Pizza Chef 2025
Best in Region (UK) European Pizza Championship 2023
Finalist National Pizza awards 2022
Winner New York Category, Best Pizza Chef UK 2022
Winner Best Pizza Chef UK 2021
Best Pizzeria in England 2019

Practical Pizza Advice for Operators

Better pizza performance often comes down to small decisions made during preparation, portioning and service. Dan’s guides break down those decisions and explain what operators can change in their own kitchens.

Arla Pro UK (@arlaprouk) - Mozzafella

Christmas is coming, but are your pizza menus ready? The festive period is a great opportunity to get creative with seas...

Arla Pro UK (@arlaprouk) - Mozzafella

Nothing beats a good kitchen convo, right? But seriously, what makes a pizza stand out on a menu is the more important q...

Arla Pro UK (@arlaprouk) - Mozzafella

A great pizza idea doesn’t automatically make a great menu item. Before adding something new, ask: ➡️ Can it give custom...

Choosing the Best Low-Moisture Mozzarella for Foodservice

Choosing the best low-moisture mozzarella for a foodservice kitchen depends on more than melt alone. Moisture control, coverage, portion consistency, preparation time and delivery performance can all influence which format works best.