The mozzarella cheese I use is from Sam's Club. I just checked, and what I use is "Maker's Mark Part Skim Shredded Mozzarella Cheese (5 lbs.) $14.67 $2.93/lb

The mozzarella cheese I use is from Sam's Club. I just checked, and what I use is "Maker's Mark Part Skim Shredded Mozzarella Cheese (5 lbs.) $14.67 $2.93/lb" Soooo, a lot less than $10/pound! What if anything that Maker's Mark cheese has to do with anything from/in Italy, I don't know! To have the cheese keep without mold, I keep it frozen. When I'm making a pizza and put on the mozzarella, it is still frozen. Right, when the heat for the cooking starts, still frozen! Works fine! The Teflon sheet lets the top of the pizza and the cheese get hot before burning the bottom of the crust. In the US, pizza, in all its versions, is a big industry, a significant part of the diet of 300+ million people. BIG! So, we're not talking a grandmother in a rustic kitchen in the hills of a small, rural town in Italy!!! I omitted but might include: For applying the heat, I put the cast iron frying pan, covered, on one of the large burners of my 4 burner US electric stove. The burners are, as I recall, from GE or some such -- some big US company anyway. And I've seen them from the same source on other electric stoves. Soooo, if you have an electric stove, there's a good chance you have the same burner elements. Then for the burner there is a dial. Viewing the dial as a clock face, 12 o'clock is OFF. 1 o'clock is the highest power. 6 o'clock is medium power. For cooking pizza, I use about 8 o'clock and 22 minutes. Then the toppings are hot. The cheese is melted. The crust is cooked with the edges puffy. And the bottom of the crust is browned but not burned. 23 minutes can be too long, burn the bottom crust and have the melted cheese running over the sides of the crust. 20 minutes, maybe the cheese is not yet melted. On your stove, likely you should watch carefully until you have the time and temperature about right!