Thanks Norma..I don't recall if I saw those posts, but I was talking with owner (one of the twins) Joe at Maruca's..I've never been there when one (or both) of them haven't been there!
He confirmed All Trumps, and also told me that if he had total say, he wouldn't make pies as large as the 24 incher they make. Said that started when Travel Channel came to do their piece. He mentioned as if it werer "off-the-record" (but hey, I'm JPB , not the NY Times!) that a special "it" factor to their pies is the NJ Shore humidity (hmmm, not sure what Tom or Peter would think about that. ) But he said that the old wive's tale that it's the water source they use is sheer bunk, and that their new franchise in Florida has pies that taste identical to the original spot. As far as cheese, from my earliest visits to Maruca's which date well before my serious pizza time, back when I was just a guy who liked pizza, I had a theory that they were sneaking some cheddar in there....and back then, I figured it was white cheddar so competitors didn't get the wiser. Probably was wrong about that second part , but I did know cheddar when I tasted it. Still do. However, can't comment whether it's all-cheddar, or some type of blend. It was really good, though, and the crust..my favorite part..had a very nice combination of light crispiness and light chewiness. Also the dough is really strong because Joe was not being gentle---some serious dough-tossing going on there!