Before Kenji can start judging cheeses, he first needs to learn how to make pizza.
Polly-O has no opacity/creaminess, like Monterey Jack, and very little richness, even with the whole milk version. It's is a lot like King Arthur. Twice the price it should be and never found in any self respecting pizzeria. Foodservice mozzarella is as synonymous with NY pizza as bromate. It may be the least expensive option, but it completely massacres national brands. For most of the nation, foodservice = supermarket private label.
I went to college in Illinois in the 90s, and, at the time, I could walk into a supermarket that was pretty much in the middle of no where and buy private label mozzarella that was as good as I could get at home. I'm not saying you can get good private label cheese everywhere, but it's got to be at least most of the east coast and a good chunk of the midwest- and most likely further.