Well, there's taste and cost. If you are on a budget, or don't want to spend a lot for one pizza, go with store blends. Like a lot of culinary delights, I am willing to pay more for taste. I like mozzarella(whole milk), smoked provolone, Fontina cheese,and Pecorino Romano.[ratio: M-50%,SP-15%,F-20%,PR-15%]. Of course, any blend will usually be good.
Various cheeses I have used include:mozzarella,provolone,romano,parmesan,asiago,fontina,edam(Holland,with red wax casing),Danish Havarti(small amounts because it is very buttery), cheddar, monterey jack, even small amounts of Swiss. I find that ANY cheese blends(up to 7-8) work amazingly in a "Chicago Stuffed".
Have fun expirementing!