You can use any cheese recipe as long as it is a melting cheese like Colby, Gouda, Jack, Havarti, Caciotta, Cheddar and etc. but I recommend you use Caciotta because it is far simpler. The most important part is getting near the right pH. Mozzarella needs an exact pH in order to stretch properly and it has to be heated and stretched losing some butterfat. What I did was bypass that and use aging to make it stretch and melt better. Even if you didn't get the pH right, aging the cheese will take care of it.

The protein and fat in cheese breakdowns when you age it. The longer you age it the better it melts. As an example, I made a water buffalo Mozzarella but didn't have enough time to continue acidifying the curd mass. I tested 260 g of curds and it didn't stretch properly. I still used it in a Pizza, it didn't melt well but it was still tasty. The remaining 4 slabs of curd (1.4 kg total) were dry salted and vacuum packed to age. I tried one slab after 35 days in a pizza and this was the result.