Did you go low moisture mozarella? I think that's the move on something like this.
t. -a guy who's made several soggy pizza's before realizing
Discussion
It was just organic raw milk mozzarella. Don’t think it was low moisture though. The key is broiler for like 3 min at the end.
Gotcha! Low moisture mozarella is a thing if you ever need it. the balls of moz are great to toss on some toasted bread or a salad, but they sog up stuff especially if you melt it. Shouldn't be a problem for what you were making though. I love to cook and i'm always looking for good hacks, techniques, and stuff that's worth it. Let me throw you a bone fellow lover of the kitchen. InternetShaquille on youtube. great recipe's his videos are short sweet and to the point, and his roast potatoes and brussel sprouts recipe's i can personally vouch for as some of the best thing's i've ever shoved in my mouth.
I just shredded it myself. It was definitely not the soft mozzarella like on a caprese salad.