I just came across this comment by a worker of the now defunct Shakey's in Cockeysville, Maryland (called Hunt Valley, MD by people like McCormick, who have their spice plant nearby):http://weblogs.baltimoresun.com/entertainment/dining/reviews/blog/2008/01/pizza_pizza.html#comment-2322173
I don't know how long that information will remain up. It is a post by Mr. Hal Laurent dated February 1, 2008. In it, he states:
"The thin crust was indeed good. The dough was made from a mix of high-gluten and regular flour. I wish I had paid more attention and could remember the ratio, but it was definitely less high-gluten than regular.
And the cheese mix was mostly mozzarella, with smaller amounts of cheddar and provolone."
That store was one of the last to close in the east. I ate there a few times. It was in the same general region as the one that Lightmeter worked in. This is the first time I heard of a blend of flours being used to make thin crust dough. Maybe the franchisee did it to get by with less inventory, as that "regular" flour may have also been used as dusting flour. It is just one more piece of information to indicate that something like a bread flour was and still is being used.
My blends of foodservice mozzarella, cheddar and provolone available on the east coast in a 80/10/10 ratio do not resemble the cheese on current pizzas from corporate locations in California.