Looking for a Cleveland Oh dough recipe

[OhioGuy]

I've taken a break from trying to recreate our homeland pizzas but now I'm back!  I will say the recipe from the local chain uses a blended olive oil/veg oil in the dough.They use the same oil to brush on the pans to CF the dough overnight. What throws me off is they use equal amounts of that oil to whole milk in the dough. I've asked around other NE Ohio shops if they use milk and no one says they do. I assume the milk is for browning.
Lastly, lets discuss cheese- what cheese are you guys using? Do you shred yourselves? My research (the shop I worked at as well as my grandparents shop back in the 80's and also asking around other shops) I am set on using only provolone.
Thoughts?

[DDGNY]

I like provolone, one family member likes mozzarella, we compromise with Sargento's pre-shredded blend. I buy the 8oz package and it's good for a 14" pie.

[Mad_Ernie]

I like provolone, one family member likes mozzarella, we compromise with Sargento's pre-shredded blend. I buy the 8oz package and it's good for a 14" pie.

I have seen Kraft and even store brands with this same mix, but the Sargento brand is probably a little bit better in flavor.

-ME

[DDGNY]

Cleveland style pizza has a definition...

https://clevelandmagazine.com/food-drink/articles/what-is-cleveland-style-pizza?utm_source=newsletter&utm_medium=email&utm_campaign=newsletter_axioslocal_cleveland&stream=top