there is something wrong here. stringy, and nothing special..... hmm. I consider buffala a waste on slower baked pizzas, where I think a good quality normal mozzarella actually tastes better. It really shines on pizzas baked at 3 minutes or less, and at those speeds, in my opinion, nothing can compare. Maybe you used it in a normal 550 degree oven? Also, I have never found stringy buffala. Are you sure you had the real thing?