If I'm using mozzarella from whole balls sitting in water, potentially full-fat, will that have fewer problems? The object is to make a rectangular layer of _raw_ mozzarella for a rather peculiar take on a caprese salad. A little excess moisture is no bad thing here, btw.
You asked a question that I could test. I just happen to have very nice balls of mozz in my refrigerator. I did what you are asking about. I used a regular size ball (baseball size) and a small size ball (big marble size). the results were the same with both. The cheese just sorta smashed and split apart. It didn't really stretch very much, maybe 1 cm.. Now this was relatively fresh mozz from a brand new container. Over all ... not so good. Sorry if this disappoints you.
I've done this many times.
Place a pot of water on the stove and slowly heat to 140 degrees.
Place your mozzarella balls in the water.
The heat will soften the cheese to the consistency of soft play dough.
Remove from heat, pat dry and now it will roll easily.
But you must be quick because it will cool quickly and be as it was before.
I roll the balls out.and slather them with pesto, then roll them up jelly roll style. I then wrap the rolls in plastic and chill.
I slice them into pin wheels for appetizer/ Hors d Oeuvres.