I just ate a pizza sub and the mozzarella cheese on it was awesome. I've had amazing pizzas that had the same amazing cheese. I've made pizzas with liberal amounts of mozzarella. I usually use whatever packet of shredded mozzarella from Publix we have in the fridge. But I've also used fresh soft balls of mozzarella too and those can get chewy from my experience.
I'm finally going to ask the smart people. What mozzarella do I need to start using and what should I avoid? What's the most amazing mozzarella? And, what am I potentially doing that might be ruining my mozzarella?
XL 2010 w/ Self-made hardwood lump charcoal