I recently went back to the Via 313 Saveur video at http://www.youtube.com/watch?feature=player_detailpage&v=nFthReFgxxA
and for the first time stumbled across a couple of things that I had missed before about the cheeses that Via 313 uses. Specifically, starting at around 1:26, the narrator of the video, Neil, talks about "a secret blend of two cheeses, one of which is spread along the sides of the pan to create a crispy cheesy crust." Assuming that Neil stated the matter correctly, this would seem to suggest that there is a combination (a mixture) of the two cheeses and also a separate source of the cheese that is spread along the sides of the pan. I realize that in preparing videos, some production values are involved that may result in a portrayal that is not entirely correct or accurate, but the cheese that is spread along the sides of the pan clearly appears to be shredded, whereas the cheese (presumably a blend of the two cheeses) that ends up in the middle area of the pizza appears to be diced, as can most clearly be seen at 1:49 in the video. All of this makes me wonder whether using shredded cheese along the sides of the pan is a better way to create the crispy cheesy crust and maybe has better thermodynamics for creating the crispy cheese than would diced cheese. Also, having two forms of the cheese, shredded and diced, reduces the likelihood of error in assembling the pizzas.