I am going to be making a pizza with fresh dough and pizza sauce in the next hour once the dough goes to room temperature, and I normally use pre-shredded mozzarella for the top. I am out of that right now, but I did find that I have the fresh buffalo mozzarella available. After searching online, I have seen that the moisture factor in Buffalo Mozz can be way too watery and mess up a basic pizza. Help! What can I do now to salvage the pizza and have a great result? Thank you so much!
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