the cheese is thick.. I whould have qualified this with its the TYPE of cheese.
The fresh mozz in water wont dry out, but the stuff that has been drained starts to dry.. gets the holes in it and starts to evaporate.
the oven is at 600-650.. the whole wheat crust takes longer to cook.. and thats what wrecks the cheese.. its simply getting overdone...
like i said, this is just another thread for our knowledge pase, and pizza guys to read.. its some notes. its not always a problem, but when it is, heres a quick fix.
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