I've been making stuffed pizza for a few decades, always with mozzarella and always low moisture. Usually I use part skim, but I tried whole milk las time and wasn't impressed with the melt. I am considering trying the Grande 50/50 (with the half part skim mozzarella and half provalone). Has anyone got an idea of what you think the optimal cheese combination is (in your opinion) for stuffed pizza? Your input and suggestions welcome.