and it loses something every day so that it's no better than regular mozz after a week.
addie, the italian deli i frequent takes orders for fresh buffala mozz once a week for express delivery. it's expensive, so i'm not sure i'd melt it on a pizza. maybe just in a caprese salad with just a drizzle of aged balsamic. or alongside carpaccio and some dressed bitter greens.
i've been avoiding this thread because here in new york, there are a half dozen thicknesses of "thin" crust pizza.
it ranges from what isessentially like a cracker that shatters if you try to fold it, to a 1/2 inch thick doughy crust.
depending on my mood, i can go to literally dozens of pizza joints and order what i crave. each place has a different thickness of crust, a different sauce, and adds different amounts of cheese.
my most commonly ordered pie is very thin crust that both cracks a little when folded but is also a little leathery, has sauce that's herby (oregano, savory, and basil) but not sweet, and is sparingly covered in cheese. not edge to edge with a thick layer like so many pizza places i've been to around the country, but some spots without any cheese at all. i can't even imagine a thick crust pizza with cheese stuffed in the crust, and then loads of cheese on top.