I forgot to address the cheese and sauce matters you raised.
For cheese, I would use a shredded low-moisture part-skim mozzarella cheese. That is what Jet_deck noted earlier in the thread as his guess on the form of the cheese. The Godfather's shredded cheese (from Leprino's, which supplies only the pizza trade, not individuals) also contains powdered cellulose to prevent caking. This is one of those rare cases where you might want to use a shredded mozzarella cheese with such an additive if you want to emulate the Godfather's cheese protocol. Or, you can improve upon their results by using a high-quality mozzarella cheese without any anti-clumping additives. That cheese could be a low-moisture part-skim mozzarella cheese, or whole milk mozzarella cheese if you prefer that, or even a combination of both forms of mozzarella cheese. For the amount of cheese, I would go with 10 ounces.
For the pizza sauce, Godfather's uses a simple sauce of: Tomato Puree (Tomato Paste, Water), Salt, Spices, Garlic Powder, Onion Powder, Citric Acid. If you like the Godfather's pizza sauce and decide to try to reproduce such a sauce, you will want to use the same pecking order (it is by weight) of the ingredients as noted above. That means that you will perhaps have to go light on the garlic powder and onion powder. You shouldn't have to add any citric acid because that most likely comes from the tomatoes used to make the sauce. At this point, we don't know who supplies the Godfather's pizza sauce. For the amount of sauce, I would go with around 5.5-6 ounces.
If pepperoni slices are used, I would use about 2 ounces worth.
It would help if you weigh the unbaked pizza and the baked pizza, as well as the weights of the dough, cheese(s), sauce and pepperoni (if used) that you decide to use. That information may tell us if we are close on the Godfather weights.