I've usually had luck with low moisture mozzarella cheese but I didn't like the rubbery texture I usually got. I recently bought some of Angelo and Franco's mozzarella (stored in liquid) and loved the flavor but when I put it on my pizza it released so much liquid that I had to drain it off before eating. Then when I grabbed a slice all the toppings would slip off and the bottom was soggy. Any ideas on how to fix this? I usually use Peter Reinhart's napolatana pizza dough and bake it in my electric oven at 550 F.
Forum Issues Update
Things are progressing in getting things back in order on the Forum! User avatars should be showing up. Attachment and inline images are in the process of being uploaded. We are still looking for a migration path for the Photoplog gallery. Thank you for your patience!