lulu said:lol, thats the opposite of the aim we always have. My guess is the answer is to use A LOT of mozzerella and to make sure its well cooked. The reason I say that is because my italian husband uses a small amount of chesse which is placed on the pizza with reverance just before the end of the cokking time. Mozzerella goes harder and more "rubbery" lol, when it is cooked.
goboenomo said:Why do you want ur cheese like that? I think it's just annoying, cause when you take a bite it stretches, taking all the other cheese, and toppings with it.