I just made a pizza using the dough recipe I've been talking about (http://lifeinbigbites.com/2012/06/25/detroit-style-pizza
). Not that I'm recommending that dough recipe, but for the cheese topping, I put extra sharp cheddar around the edges, which is SOP; however, for the "middle cheese," I tried the "good mozzarella" - the white, soft whole-milk hand-stretched stuff sold in balls. I need to play around with the temperature and bake time (I did 450 degrees for 15 minutes, will try 500 degrees next time) to get a crispier bottom crust; nevertheless, it was delicious!
Sauce, in case you're wondering, was 6-in-1, straight out of the can.