Originally posted by tfrielin
Which is why I customize–fresh whole milk mozzarella makes all the difference. Don’t use the skim milk mozzarella as it tends to melt into a plastic-like film. Whole milk melts very nicely on the pizza.
I use whole milk mozz also; usually Polly-O. Some folks use a blend of whole milk and part skim because it comes out less oily. Personally. I think oily is good. Check the info here: http://www.pmq.com/cheesy.php