You probably don’t want to be using “fresh” motz. Generally that refers to high moisture Mozzarella, which will be too wet to work well unless you use it very sparingly like how Neapolitan is done. You want to use low moisture Mozzarella, IE the bricks, unfortunately most of the bricks are low fat which lacks flavor, so ideally you want to look for full fat, low moisture Mozzarella, the most reliable way to find it is as cheese sticks, but it’s a pain to unwrap a bunch for pizza and the amount of plastic waste is a shame.
Ether way you shouldn’t need to shred it, jus t break it up a little with a few knife cuts to get it in to slices and lay those across it. It’s fine if they’re not super thin slices as they’ll melt and distribute a bit.
You probably don’t want to be using “fresh” motz. Generally that refers to high moisture Mozzarella, which will be too wet to work well unless you use it very sparingly like how Neapolitan is done. You want to use low moisture Mozzarella, IE the bricks, unfortunately most of the bricks are low fat which lacks flavor, so ideally you want to look for full fat, low moisture Mozzarella, the most reliable way to find it is as cheese sticks, but it’s a pain to unwrap a bunch for pizza and the amount of plastic waste is a shame.
Ether way you shouldn’t need to shred it, jus t break it up a little with a few knife cuts to get it in to slices and lay those across it. It’s fine if they’re not super thin slices as they’ll melt and distribute a bit.