Here's the results that I got last night with three different cheeses.
Three vertical stripes of cheese from left to right: Wisconsin Brick, Mild Wisconsin Cheddar, Sharp NY Cheddar.
All purchased from Central Market, along with the VT Pepperoni
Raw, the Brick cheese had little flavor while the Sharp stood
out, on the baked pie, the flavors were very similar, with the sharp being most pronounced.
As you can see in the photo, the Brick browned the most while the NY Sharp did not.
525 degree oven 13min. 240g dough in an 8x8 cake pan lightly greased with Crisco.
dough recipe is basically using your percentages (80%HR w/3% ischia 36hr @RT 12hr bulk 24hr pan).
I think the crust was a little undercooked, because I wanted a little more interior crunch and height.
(didn't get the crumb shots as I was already eating)
The good news is that I get to try again tonight. This time I'll place the pans on a pizza stone.