I enjoyed your article on using various types of cheeses for pizza. you mentioned putting together a combination of asiago (which i love), cheddar and mozzarella. The picture showed it being sliced. How did you combine those to make a sliceable cheese combo?
Also I want to say how terrific King Arthur's recipe for Crispy pan pizza is. I usually prefer thin crust pizza, but this is really good, baked in my iron fry pan. The hint of putting the cheese on first so the sauce doesn't soak in is good and also putting the cheese right up to the edge of the crust so it caramelizes is a great suggestion, making this pizza recipe delicious.
and finally, what is "dry" mozzarella, versus any other kind?

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