I am making pizzas in an 8x10 steel pan, and I enjoy the carmelized cheese crust at the edge of the pan. However, at around 16 minutes at 500 F on the bottom oven rack, I am getting a black carmelization. While it is still tasty, I think it would be better if it were closer to a deep brown than a black. Any ideas on how to lessen the darkness of the carmelized cheese?
I am currently using 100% LMPS Mozzarella (Sam's Club - Stella brand). I have read suggestions of white cheddar for the cheese at the edge of the pan, but I don't know if that would brown less quickly than the mozzarella in the same environment.