I am using a block of low moisture mozzarella for making pizzas at home. I am using a box grater to grate the cheese. Makes 1" X 1/4" X 1/8" strips of cheese (approx). I notice that a few of the pizza places (that I can see) seem to use much thicker shredded cheese (I am guessing 1/2" X 1/4" x 1/4") Does it make much of a difference? does the thicker cheese maybe slow the browning time on the top? Am I overthinking this? Thanks!!
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