I'll be making a couple of 11" pies in a few days with HG flour. I usually use low moisture mozzarella (probably about 4oz. per pizza), but will be using fresh mozzarella this time. I was wondering if anyone has any tips for how (and how not) to use it on my pizza. For toppings I'll be using tomato sauce, sliced tomato, bell pepper, sauteed mushrooms, and a few dollops of carrot puree (a suggestion I came across in the book American Pie).
How much mozz. should I use? How to slice/shred it? Where to place the cheese on the pizza? How do you know when it's cooked (i.e. should you look for browning as with low-moisture?)? Any other tips? I will also sprinkle some grated parmesan cheese on the pizzas.