First of all, after the CI author came to the forum a few months back, asked our advice, and then basically ignored it, I wouldn't trust CI on any matters relating to pizza as far as I could throw them.
Secondly, Kenji tested mozzarellas on french bread pizzas?! Really, french bread pizzas?!
Third, no mozzarella is even in the same universe as Grande.
Lastly, as you leave the Grande universe, I'm with Dave, there really is no clear cut winner. The most complicating factor to judging non Grande cheeses is that they're almost never the same. Polly-O and Sorrento have a little better quality control than private label, but even those will have vast fluctuations from month to month. Polly-O and Sorrento have never had the kind of opacity and creaminess that you get from private label at the top of it's game, but... they're a lot more stable. Private label, at it's best (opaque, firm), used within a day or two of purchasing, is the best, but that's not always feasible.
Baking cheese properly is, imo, more important than the brand. It should melt, bubble thoroughly and brown a bit, but not too much. This means sufficient heat from below (no parbaking crusts and thin enough thickness factors) and short, intense bake times.