Why does cheese dry out in convection pizza ovens.

How does a person stop this from happening

ps mozzarella is 18% fat and 48% mosture

can you please shedd some light on how to fix this.

thank you

By “drying out” do you mean turning into something like plastic? It has been my experience that higher end cheeses hold their milkfat in suspension better than cheaper ones. In other words, they retain their softness or creaminess. Which brand are you using?