Thanks, Bob. I know you are a true Chicago pizza lover like me.
BTW, I've been using one of Sargento's new shredded cheeses for thin crust pizzas recently. Most of the available shredded pizza cheese is low moisture, part skimmed (which is pretty good), but Sargento recently came out with their new "Artisan Blends" and one of them was shredded Whole Milk Mozzarella. I've been really happy with it and will again use it for as long as it may be available. It is very flavorful and tasty for a Mozzarella, which is not known to be that flavorful. Publix had it on a "buy one get one free" sale last week.
Besides mozzarella, I like to do a blend with some other cheeses from time to time, like the little bit of cheddar I did with Garvey's pizza here. Or I often add a little shredded Provolone or even the hard to find Scamorza, which is really good. One pizza enthusiast believes Scamorza to be the best pizza cheese out there. See http://blog.jakeparrillo.com/2011/03/scamorza-cheese-best-pizza-cheese.html#!/2011/03/scamorza-cheese-best-pizza-cheese.html
. My local Italian deli here in Florida (Mazzaro's at http://www.mazzarosmarket.com/InsideOurStore/CheeseRoom/tabid/77/Default.aspx
) makes their Scamorza in house, but it, too, is not cheap. It really is a great tasting cheese to use on pizzas, at least in some part. Many pizzerias on the southside of Chicago, it's south suburbs, and in the Calumet region especially used Scamorza cheese on their pizzas. Check it out.
On pizza No. 2 above, I remembered to put some pinches of Parmigiano-Reggiano prior to baking, but forgot to do so for pizza No. 1. But adding it on afterwards before eating the pizza still made for a very tasty pizza.
I'm keeping Garvey's great recipe on my "bucket list" as I plan to do some more development with it.