Well, it turned out pretty good. Hard to pull when it's so hot, and I had to keep dunking it in hot water and pulling a lot. All in all, and this is kind of hard to admit, but it was completely not worth it for mozzarella. I suppose mostly because I have to bootleg raw milk across the border, and it ain't cheap to start with. I was also surprised by how little cheese you get out of a gallon, although I guess it makes sense. Anyway, I can see myself making aged cheeses, but as it stands I probably paid about $20 and a couple hours of time for something that retails for $2.50. And honestly, I couldn't really tell the difference.
Also, I discovered that we don't have a cheese grater with big holes, so I ended up pulling it apart like string cheese.
The crust turned out pretty well this time. I got some tossing tips from a friend who used to work in a pizza shop. So the crust turned out really thin, but I let it rise, so it ended up like a thin crust on bottom but with a big, puffy outer crust.