No I didn't. I'm surprised they use cheddar though. If you have any rough formulation I would like to try it though. The learning curve is a LOT longer for making good pizza then I ever imagined!
The formulation I am using right now is at Reply 812 http://www.pizzamaking.com/forum/index.php?topic=30641.msg332147#msg332147
(fourth photo down). If you decide to try it for a one day cold ferment the yeast amount might need to go up. The reason I say that is because where I make the dough this time of year is very warm. I use GM Full Strength flour. If you want one of Peter's formulations with KABF and vital wheat gluten I can find you some of them. I used mild white cheddar on all of my boardwalk style pizzas and my Detroit style pizzas. I put the sauce on in a spiral pattern too. At Reply 828 http://www.pizzamaking.com/forum/index.php?topic=30641.msg334029#msg334029
you can see what my boardwalk style pizzas look like.
The learning curve is pretty steep for making good pizzas. I have been learning how to make different pizzas for over 5 years and still have much more to learn.
Maybe you might want the recipe, or formulation for a NY style pizza that Peter usually directs new people that are just learning to make pizzas.