I've been doing the pan pizza recipe from Adam Ragusea since someone suggested it here, and violife's mozz and Miyoko's both work pretty well with it, but I find I enjoy it just as much without cheese. The sauce and toppings and bread are just :Care-Comrade:
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Their mozzarella is scary close, but still not perfect. Still though, I haven't had anything that close to mozzarella since I used to eat it.
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I've been doing the pan pizza recipe from Adam Ragusea since someone suggested it here, and violife's mozz and Miyoko's both work pretty well with it, but I find I enjoy it just as much without cheese. The sauce and toppings and bread are just :Care-Comrade: