During my journeys of homemade pizza making I've come across the classic problem of it coming out as a wet mess, due to excess moisture of the toppings. A prime culprit of this was my use of supermarket wet mozzarella balls in the bag, and so have been hunting for a way to get around this issue.
The classic methods seem to be cutting into slices and drying it out with paper towels, which seems to take 10 towels or so to actually achieve much (wasteful!) or leaving it to hang in a cheesecloth to air-dry for x amount of days (too long!)
I came across this method which involves gently heating mozzarella slices in a saucepan to dehydrate them.
Is there any obvious downsides to this method such as ruining the flavour of the cheese/something along those lines as it otherwise seems to do an excellent job of removing the moisture and having a useable cheese in a reasonable timeframe. I cant seem to find much on this method other than that forum thread which makes me think there may be some downside an untrained pleb wouldn't be aware of.
(n.b yes, I am aware that low-moisture pre-grated cheese exists that completely eliminates this issue)