I tried this tonight. It came out okay, but I can see I have a lot of experimenting to do. I used my pizza stone for the baking - do you use a stone or a screen or a cutter pan?
I made mine way too thick, so next time I think I am going to halve the dough recipe (it's a smallish stone - maybe a 14" pizza on a 15" stone). I think if it were thinner, it would come out pretty close to what I was looking for, and also might bake faster, which might help my next problem too...
How do I prevent the cheese from browning while still making sure the crust gets finished? I had it in at 475F on a preheated stone (which I assumed would help the crust go even faster relative to the cheese) for only 10 minutes, and the cheese was starting to brown. I only had 8 oz. of mozzarella on it, which I found to be about half what it needs, so next time I'll try going for a full 16 oz.
Also, how do pizzerias prevent the cheese from yellowing after it cooks? Barone's cheese is very white, even when melted and on top of sauce. I am certain it is mozzarella, and not some other type. Is it simply a virtue of high quality cheese? Do you want higher or lower fat content for whiter cheese?