Any reccomendations for cheese for a NY Style Pizza. I've heard dry brick mozz is standard but am open to other suggestions. I'm checking out Grande's varieties. They say the whole milk mozz is the best-seller but I've had some bad results with whole milk mozz in the past--it seems to clump into a big hunk of cheese. My best results have come with part-skim mozz. I know some people use a 50/50 blend. What does Papa Johns, Dominos use? What about real NY pizzerias? I know some use wet mozz but that's not the kind of pizza I'm going for right now. Also, some say they use Grande Pro-nello provolone blend? Would you entertain the idea of using provolone on a pizza?