My crust and sauce are fine, but my cheese . . . mala formaggio, mala-cosi.
Homemade pizza with grated Sorrento or other grocery-store mozzarella is not good. Pregrated is a tinch drier, but not much better. Fresh mozza is a totally different, milky-tasting animal--not what I'm looking for.
Does anyone have a brand or technique (e.g, air-drying or adding other cheeses) for getting the NY-slice style mozza result at home?