OK, more on this.
I find the kind of pizza (e.g., thin vs. stuffed) makes difference as to the cheese I like to use. In stuffed, I really like the Grande 50/50. On thin, though, I think probably straight mozzarella is my preference. The chewier texture of the Grande blend makes the thin crust's cheese get too hard too fast after it gets out of the oven. But in stuffed, the sealed in cheese seems to stay meltier, and thicker, longer. (And by "thin," I mean more of a Chicago thin (which has more on it.) This is to be distinguished from the Neopolitan-style thins, which feature the dough more prominently, cooked at a higher teperatures, and have a lot less cheese and stuff on top.)
Just my 2 cents.