You’ll find a lot of Italian chefs used julienned mozzarella/fior di latte, or batons, rather than big circular slices. There’s no firm rule that I’m aware of!

That said, trying to grate fresh mozzarella, instead of low moisture mozzarella (like is generally used on non-Italian style pizzas), would likely leave you with a big wet smeary mess.

I make a dozen large pizzas a week (I do a weekly pizza night for our small cottage bakery) and I cut my fior di latte into strips, then let them dry out a bit, covered on a wire rack in the fridge overnight before using.

Oh heck, you know what I just looked it up and I think I’m completely wrong. I don’t know where I heard that or why it stuck. They’re owned by taxhawk which appears to still be independent. I’ll amend my original comment

Me too! Unfortunately I believe they were bought by Intuit a while back, so I fully expect them to start sucking or disappear soon

Edit: Okay I think I was operating on faulty information/memory, or just bullshit. Disregard, sorry

I was going to suggest this too. A magnetic white board on a conspicuous wall in a common space. It’s what my wife and I use for her cottage food business. Whiteboard marker, post-its, or notes affixed by magnets.

Thank you for this post; there’s a lot of this that I didn’t know, and I’ve always had a vague anti-PETA sentiment without really knowing why.