I live in an awesome place but Seattle doesn't seem to be known for its mozzarella. I had been looking for "Fior di Latte" mozzarella and all of the local cheese mongers try and hand me something different from the last cheese monger. So last night I put Ovalini on a Margherita pizza.
I loved the sauce on the Margherita. I love the wonderful carmalization that the broiler method produced but unfortunately, I had the equivalent of tomato soup on a pizza. Was it because of the cheese?
I suspect that the excess liquid came from the cheese. What is the correct cheese (and where can I get it)? I'd like to do this pie again and be as successful as the others that I've cooked.