WOW, no responses at all. It appears that very few people use it or have tried it.
Maybe that is what Antico pizza has figured out. Nobody else is making pizza this way. Perhaps that is why they have a line of people waiting for pizza, three WFO going strong, and sometimes selling 1000 pizzas a day. I am going to have to hunt down some Smoked Scamorza Cheese, Buffalo Mozzarella, Pecorino Romano, and give it a try.