I'm trying to make pizza that's comparable to ones you get at restaurants. It's pretty good, but it's lacking those classic brown spots on the cheese.
I'm using pre-shredded mozzarella cheese, so I thought that the rice flower anti-caking agent added to it makes it harder to brown? I am not using a pizza stone either, and am cooking my pizza at 425F for 15 min
I get melted cheese, but it's completely white, with splotches of red sauce. It looks like I poured Elmer's glue all over my pizza.
What can I do to get my pizza cheese to brown right?