I've been lurking on this for the past few months, and would someone, anyone please share the secret cheese blend? lol I hate to resurrect an old post, but if people realized what Pizza L'Oven tasted like, they'd understand. I grew up a few blocks from their Carey Avenue location, and seeing this made me homesick. I know what I'm making for dinner tonight. :-)
I use a 50/50 mixture of mozzarella & white cheddar. It seems to provide the right flavor & texture. I believe that VP uses all white cheddar. They buy it in blocks and slice it paper thin on a meat slicer.
At some point, I plan to start a new thread on this style of pizza with an emphasis on Victory Pig. After all, most of the similar style pizzas in the area are reproductions of VP. Pizza L'Oven was the first of the "copycat" restaurants. The owner's mother was a friend of my mother. Apparently he worked at VP as a high school kid and learned how to make it. After he left, went to school, etc, he started Pizza L'Oven and his first store was on Wyoming Ave in Forty Fort, PA. As the popularity grew, he spread out to more stores (Carey Ave, Exeter, etc) and other "copycats" popped up (Pizza Perfect, Januzzi's, Tommy's in Kingston).
The style is definitely unique to the area and I have never seen it anywhere else. I've been able to duplicate it myself and it's not hard. At some point when I start the thread, I'll lay out the entire process along with recipes & ingredients.