I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza taste like it just came out of the fridge.
Why does it happen? I know the cheese in commercial pizzas from Dominos or Italian mergheritas from Rome both retain somewhat desirable texture for more than 30 minutes after serving. Even as those pizzas get colder, their cheese "coating" does not harden as mine.
Recipe: 500g white flour /335 ml water with 7g dried yeast and 1tbsp of salt / knead for 10 minutes or so / proof for 2 hours / 220c in the oven for 7 minutes
The cheese was a think layer of grated Parmeggiano Reggiano with 18% Mozarella Fresca and a little olive oil with a sprinkle of kosher salt.