I followed the recipe from Serious Eats to make Sicialian Pizza at home.
Everything was good except for the cheese.
I baked the dough with most of of the tomato sauce at 525F at the beginning for 5 minutes, to then add some more sauce and the shredded cheese (typical shredded mozzarella cheese in bags). It was supposed to bake for another 10 minutes, but the cheese got very dry and with that brownish color of dried cheese. It was not pulling as it usually pizza cheese does.
Should I be using a different cheese for pizza at home? Maybe fresh mozzarella instead of shredded?