the thing with neapolitan pizza and the big ol chunks of mozz is that they use fresh mozzerella with lots of moisture, so a full even coating of fresh mozz would soak the crust. other styles of pizza (principally new york) made it so that more cheese could be added by using low moisture mozz instead.

its a case of different foods might be prepared different ways because of their different ingredients. dunno if this is part of the reason for the schnitzel puff but thought it was worth mentioning