I want to know how to reproduce the white color of melted mozzarella one finds on certain restaurant pizzas. I use fresh mozzarella, bought in water, but it always turns at least slightly yellowish after it cooks. I'm not sure if this happens due to the kind of mozzarella, or the oven temperature and cooking time. Or perhaps from brushing too much olive oil on the dough before it goes in the oven? More than color, I think it's also a matter of texture.
I cook my pizzas on a preheated stone at 500 degrees, heated from the lower oven element, for about 4 minutes, and then under the broiler element for one or two (by this point the cheese has already lost its color though).