Cheese cooking too quickly

[Sportsphysio]

I have been hand grating block Polly-O or Sargento mozzarella cheese for my pizza, but I feel like the cheese is cooking too quickly before I can get my crust crispy enough.  Any tips or advice?

[Cardellino]

Best if you could explain your oven and how you are cooking the pizza.

C

[Sportsphysio]

Best if you could explain your oven and how you are cooking the pizza.

C

Haha yeah, small details 

Using Ooni Koda 16, neopolitan style.  3-5 day cold ferment.

[Bill/SFNM]

I have been hand grating block Polly-O or Sargento mozzarella cheese for my pizza, but I feel like the cheese is cooking too quickly before I can get my crust crispy enough.  Any tips or advice?

I picked up this tip while watching Chau: don't grate the cheese. Cut it up into larger pieces - less surface area/higher volume results in slower cooking. Adjust the size of the pieces depending on oven temp, baking time, etc. 

[Cardellino]

Newbie to Newbie,  When you say crust do you mean the edge or center? What flour are you using?
IMHO Starting off making Neapolitan 🍕 in an Ooni can be trying. My neighbors had a hard time. They eventually
lowered the temp, started using a 50/50 mix AP/High gluten and make a more NY style pie. It seams to be working for them.

C