I pretty much use 80% Grande Whole Milk Mozz, and 20% extra sharp chedder (whatever brand).
On a 16" pie, I usually end up with around 8-9oz of cheese, depending on other toppings.
As far as "toppings" -- I like to experiment sometimes and use whatever we have laying around or leftover. I have used grilled chicken, ham, artichokes, all sorts of peppers, salami, you name it. Personally, I like my pies plain, but my Wife loves toppings, so I usually go back and forth. My favorite is just fresh garlic, and that's it!