Others have previously posted that sliced is much better than shredded for deep dish, as the cheese acts as a moisture barrier between the toppings and the crust.
Low moisture part skim should be the main cheese if you use more than one. If you use a cheese with a lot of moisture (like fresh buffalo mozzarella), you might end up with a giant puddle in your pizza.
On a 14 inch pie, I've found that about one pound (16 oz) of sliced low-moisture part skim mozzarella will sufficiently cover the bottom and give you a decent amount of cheese. You want to overlap the slices a bit as you go around the pie and then fill in any gaps with any remaining slices.
I also make 12 inch pies and have used 8 oz of sliced mozzarella.
I usually use the Stella brand from my grocery store deli,
but I've also had good results with my grocery store brand pre-packaged in 8 oz packs from Jewel (aka Albertsons).
I wanted to spitball and get some general thoughts on what type of cheese people are using..and how much..on the average 14inch.
I've typically used 16oz of cheese..sometimes as little as 12oz on this size pie. Mozz slices melt into the crust and pizza much better than shredded cheese..from my experience. My best results are from 1 package of slices (8 oz), low moisture skim....and then 8 oz of regular mozz (not the skim type), sliced onto the top of the first layer (the skim)....16oz in total.
That said, I sometimes have challenges getting the cheese to melt to my liking, without running the risk of overcooking the crust (bottom). Surely I can move the pan off the bottom rack....but I wanted to get some thoughts on cheese....and quantity.
(I use 8oz for a 9-10inch pie)
I've made probably 200 deep dish pies..most from the recipes on this site....thanks for any thoughts..