I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they use some special cheese? I would like to experiment with cheese. I normally sprinkle oregano on cheese but I think there could be more to it.
Pizza hut uses skim milk mozzarella on it's pizza, at least in the USA. Not sure what they use in other countries, but I would imagine it is still the same. Skim milk mozzarella is extremely stretchy, but loses a little on the flavor end. More expensive pizzerias normally spring for the full fat mozzarella cheese.
Dominos uses a mix of cheese, made up of mozzarella, Pecarino, Parmesan, and asiago cheeses. I think in their most recent reboot they switched to part skim mozzarella but I am not one hundred percent on that.
One thing that's important to note when discussing American-style pizza cheese is that it's important that it be a very dry mozzarella.
There are two very different cheeses named "mozzarella": in Europe, the predominant variety is what, under US law, is called "fresh mozzarella", which comes in a ball, either shrink-wrapped or packed in water. In the US, it's allowed to be between 52% and 60% water. That type of mozzarella is not appropriate for use in making American style pizza, as its moisture is much too high. The result of making American-style pizza from grated fresh mozzarella can be a soggy mess, as the water leaks out of the cheese as it melts.
Note that very good pizza can be made from this type of cheese, it's just not appropriate for trying to make American-style pizza.
In the US, most mozzarella is "low-moisture" (45-52% water): dried, aged, and sold in blocks instead of balls, with a much longer shelf-life than "fresh" mozzarella.
I can't seem to a good reference again (all I find now are cheese snobs thumbing their nose at low-moisture mozzarella, or gourmands insisting that only full-fat cheese is acceptable), but I remember some years ago finding a site put up by a restauranteer discussing pizza cheese, that helped me solve the pizza woes I was having at the time.
The site noted that cheeses on the high end of "low-moisture" would result in exactly what I was getting to come out of the oven from my 50% moisture brand: an unappetizing translucent gray cheese, with a slight bitter flavor.
As I remember, they recommended a moisture level below 48%. I went and found a harder block of mozzarella than the brand I'd been using, and my pizza started coming out much better.
All of the chains use a "pizza cheese", it is made by Leprino Foods. It is not "real" mozzarella and is loaded with modified food starch.
When you talk about full fat I think you are refering to whole milk. It is a preference, there is no right or wrong when it comes to choosing a cheese. The new cheese domino's uses has a Provolone flavoring in it. The best pizza shops in the USA use a cheese made by Grande Cheese Co.
Go ahead and use a full fat cheese if you want. It won't taste anything like the big pizza chains. They all use a low cost "pizza cheese" that retains its chewiness after heating. Using a better quality cheese will not give you the desired results because it will release all the oils and become too greasy.