We've been making sourdough pizzas for a little while now. One issue that we haven't been able to fully surmount is the mozzarella and sauce combining into an orange liquid. After a few minutes of taking it out, it reduces enough to stay on the pizza, but I feel like it would look a lot nicer if the cheese and sauce remained separate entities.
We try to be sparing with the sauce and dry the mozzarella out over night, beforehand. The mozzarella certainly could be more dry (perhaps this is the culprit?) but it's already much much drier than when first opened.
If it matters, we use a pizza oven to cook in ~1m45s, so wisdom for conventional ovens may not apply?
Does anyone have any advice to stop this from happening?
by MOBT_